Lazy days and informal meals are the greatest pleasures of summertime. Whether you are at the lake or in your backyard, grilling on a hot day beats turning on the oven. Here are a few suggestions for appetizers that go along with outdoor grilled meals.
Queso Fundido con Chorizo
- 1/2 lb. spicy breakfast sausage or chorizo 250 g
- 1 medium onion, finely diced
- 2 small bell peppers, any colour combination, seeded and finely diced
- 1 jalapeno pepper, finely chopped
- 1 lb. Monterey Jack or mozzarella cheese, grated 500 g
- 3 Roma tomatoes, diced
- 1/4 c. cilantro, chopped 60 mL
- tortilla chips for serving
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Preheat oven to 400 F (200 C) or cook on a moderately hot barbecue.
In a nine-inch (22 cm) cast iron pan, remove sausage from skin and cook until brown.
emove from skillet and drain on a paper towel. Pour off excess fat. Add onions and peppers to the pan and cook over medium-high heat until the vegetables are soft and beginning to brown, about eight minutes. Remove from pan and set aside.
Place in oven or on barbecue. Bake until the cheese is melted, hot and slightly bubbling but before it starts to firm up. Remove from the heat.
Top with diced tomatoes and cilantro and serve immediately with tortilla chips. Source: Adapted from Pioneer Woman.
Bacon-Wrapped Prawns with Chipotle Barbecue Sauce
Be sure to check for the Ocean Wise or Marine Stewardship Council logo when buying shrimp. Buy the biggest shrimp you can find.
This recipe is great as an appetizer but can also be a main course.
- 8 oz. bacon 250 g
- 20 large shrimp, shelled, deveined
- 1/2 c. barbecue sauce 125 mL
- 1/4 c. canola oil 60 mL
- 3 tbsp. chipotle pepper in adobo sauce 45 mL
- 3 tbsp. lemon juice 45 mL
- 1 tbsp. Dijon mustard 15 mL
- 1/2 tsp. red chili flakes 2 mL
- 1/4 tsp. ground black pepper 1 mL
- 1/4 tsp. cayenne pepper 1 mL
Soak the bamboo skewers in water to keep from burning during grilling.
Partially cook the bacon, cut in half and cool on paper towels. Wrap the bacon around the shrimp and skewer through the point where the bacon ends meet. Skewer about five shrimp per bamboo skewer.
Combine the barbecue sauce, oil, chipotle, lemon juice, mustard, chili flakes, black pepper and cayenne in a blender and puree. Use half the sauce for basting and half for dipping.
Cook the bacon-wrapped shrimp on a grill over medium heat. When the shrimp begin to turn pink, begin basting with the chipotle sauce.
Serve with the remaining sauce on the side for dipping. It makes six to eight servings. Source: Adapted from Guy Fieri.
White Bean and Sundried Tomato Dip
The white bean, sundried tomato and feta mixture can be prepared up to six hours in advance, but it’s best to toast the bread at the last minute.
- 6 tbsp. extra-virgin olive oil 90 mL
- 1/2 c. sun-dried tomatoes in oil, chopped 125 mL
- 1/3 c. pine nuts 75 mL
- 2 cloves garlic, finely chopped
- 2 tsp. fresh thyme, chopped 10 mL
- 1/2 tsp. red pepper flakes 2 mL
- 1 1/2 cans white beans, drained and rinsed 850 g
- 1/4 c. fresh lemon juice 60 mL
- 1/2 c. fresh basil, coarsely chopped and loosely packed 125 mL
- 1/4 c. Parmesan cheese, finely grated 60 mL
- 1/2 c. feta cheese, crumbled 125 mL
- 1/4 tsp. kosher salt 1 mL
- 1/8 tsp. freshly ground black pepper .5 mL
In small saucepan over moderately low heat, heat two tablespoons olive oil until hot but not smoking. Add pine nuts and toast, stirring occasionally, until light golden brown, about four minutes. Remove from heat and stir in garlic, thyme, and red pepper flakes.
Continue stirring until mixture cools slightly, about three minutes. Stir in beans, tomatoes, lemon juice, basil, Parmesan and feta. It can be prepared ahead and refrigerated, covered, up to six hours.
Before serving, bring to room temperature.
Serve with crackers or crostini. Source: Adapted from epicurious.com.
Grilled Grape Leaf-Wrapped Goat Cheese
- 6-8 grape leaves (sold in a jar), drained, rinsed and patted dry
- 8 oz. log of chevre or goat cheese 250 g
- 1/4 c. extra-virgin olive oil, plus more for brushing 60 mL
- 2 sprigs fresh rosemary or thyme
- pinch of red pepper flakes, if desired
- liquid honey for drizzling
- kosher salt
- crusty bread or crackers, for serving
Wrap the grape leaves around the cheese to cover it completely and tie with kitchen string. Refrigerate for about 20 minutes. In a small bowl or measuring cup, mix 1/4 cup (60 mL) olive oil, rosemary, red pepper flakes and salt, to taste. Meanwhile, heat the grill to medium hot.
Brush the wrapped cheese with more olive oil and grill, turning once, until the leaves begin to char and the cheese is soft, five to eight minutes.
Transfer warm cheese to a serving plate, pour oil on top and remove twine. Cut grape leaves open and drizzle cheese with honey. Serve with bread.
Sarah Galvin is a home economist, teacher and farmers’ market vendor at Swift Current, Sask., and a member of Team Resources. She writes a blog at allourfingersinthepie.blogspot.ca. Contact: team@producer.com.
