In the Kitchen: Get Your Grill On

Rejoice! Grilling season is here! It’s time to savor the tastes and aromas of sumptuous meals cooked on the grill. Get fired up for outdoor cooking with these delicious and easy-to-prepare recipes from The Classic Catering People.

Corn Salad with Lemon Basil Vinaigrette

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Course Salad

Cuisine American

Ingredients

For Corn Salad

4 tsp. red onions minced
1/4 cup pickled banana pepper juice
1/2 cup pickled banana peppers minced
7 tbs. extra-virgin olive oil divided
2 cups heirloom tomatoes diced
1/4 tsp. kosher salt divided
3 garlic cloves crushed
2 cups corn kernels fresh (about 4 ears)
2 cups red pepper diced
1 cup butter beans (or lady peas) cooked and drained
1 cup edamame cooked and drained
1 tbs. unsalted butter
1/2 tsp. black pepper freshly ground

For Lemon Basil Vinaigrette

1/2 cup olive oil
1/2 cup lemon juice fresh
2 tbs. basil chopped, fresh
2 garlic cloves minced
2 tbs. white balsamic vinegar
2 tsp. sugar
1 tsp. table salt
1/2 tsp. black pepper freshly ground

Instructions

For Lemon Basil Vinaigrette

Whisk together olive oil, lemon juice, basil, vinegar, garlic, sugar, salt, and pepper in a small bowl until blended.

For Corn Salad with Lemon Basil Vinaigrette

Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.
Heat a large skillet over medium heat. Add the remaining 3 tablespoons of oil to pan; swirl to coat.
Add garlic; sauté 2 minutes or until golden. Increase heat to high.
Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char.
Stir in tomato mixture; cook 1 minute.
Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes.
Remove pan from heat; stir in butter and black pepper. Toss in lemon basil vinaigrette and serve.

Grilled Chicken and Beef Fajita Kabobs

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Course Main Dish

Cuisine Latin American, Middle Eastern

Ingredients

For Marinade

2 tbs. olive oil
1 tbs. lime juice fresh
1 jalapeno pepper minced
zest of one lime
2 tsp. chili powder
2 tsp. cumin
3 cloves garlic minced
1/2 tsp. oregano
1/4 tsp. salt
1/4 tsp. ground black pepper
1/4 tsp. crushed red pepper flakes

For Kabobs

1 lb. chicken breast boneless, skinless, cut into 3/4 inch pieces and/or 1 pound steak of your choice (teres major, tenderloin, flank steak), cut into 3/4 inch pieces
1 onion cut into 3/4 inch pieces
3 bell peppers cut into 3/4 inch pieces

Instructions

In a small bowl, whisk together the oil, lime juice, chili powder, cumin, garlic, lime zest, jalapeno, oregano, salt, black pepper, and red pepper flakes.
Place the chicken or beef in Ziploc bag with the fajita marinade. Seal the bag and make sure all of the pieces are well coated. Place the bag in the refrigerator for at least 1 hour and up to 8 hours.
When ready to cook, preheat the grill to medium-high heat. Thread marinated meat, onion, and peppers onto skewers.
Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook about 8-12 minutes, turning once or twice during cooking.
Transfer to a warmed platter and serve immediately.

Strawberry Rhubarb Compote and Coconut Custard Shots

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Course Dessert

Cuisine American

Ingredients

For Coconut Custard

2 1/4 cups coconut milk
3/4 cup sugar
3 yolks
1/4 cup cornstarch
1 tsp. vanilla
3/4 cup shredded coconut
1 tbs. coconut oil

For Compote

4 cups diced strawberries
4 cups diced rhubarb
1 small orange juiced
1/2-3/4 cup sugar adjust for your preference
1/4 cup water

Instructions

For Coconut Custard

Combine the cornstarch, 1/4 cup coconut milk and yolks in a bowl and set aside.
Combine 2 cups of coconut milk and sugar in a pot and bring to a boil. Slowly temper boiling coconut milk and sugar into the yolk mixture and whisk quickly until thick and smooth.
Remove from heat and stir in vanilla, coconut oil and shredded coconut.
Pour into plastic shot glasses until glasses are half full. Chill to set.

For Compote

Combine the strawberries, rhubarb, orange juice, sugar and water in a medium sized sauce pan.
Bring mixture to a boil and let it cook on low to medium heat for about 30-45 minutes, depending on thickness desired.
Pour compote over coconut custard and chill to set.

Coconut Fudge Bars

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Course Dessert

Cuisine American

Ingredients

For Oatmeal Crust

1 cup flour
1 cup oats
3/4 cup brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3/4 cup butter melted

For Fudge

2 cups chocolate chips
1 can sweetened condensed milk
2 tbs. butter
1 tsp. vanilla

For Coconut Topping

1/4 cup sweetened condensed milk
2 cups shredded coconut or flaked

Instructions

Preheat oven to 350 degrees.
Combine flour, oats, brown sugar, baking soda, and salt in a medium-sized bowl. Add melted butter and press down evenly into a 9x13 inch glass baking dish. Bake at 350 degrees for 8 minutes. Cool slightly.
Combine fudge ingredients in a medium-sized sauce pan. Heat over medium heat until just melted and thick. Pour fudge over oat crust and allow to cool completely.
Place coconut in a food processor or blender and pulse 1-2 times until coarsely chopped.
Combine coconut and sweetened condensed milk and gently spread evenly on top of the fudge.
Cool and serve.