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.

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Corn Salad with Lemon Basil Vinaigrette
Corn Salad with Lemon Basil Vinaigrette
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Course Salad
Cuisine American
Ingredients
For Corn Salad
For Lemon Basil Vinaigrette
Course Salad
Cuisine American
Ingredients
For Corn Salad
For Lemon Basil Vinaigrette
Corn Salad with Lemon Basil Vinaigrette
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Instructions
For Lemon Basil Vinaigrette
  1. 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
  1. Combine tomato and 1/8 teaspoon salt in a bowl; let stand 10 minutes.
  2. Heat a large skillet over medium heat. Add the remaining 3 tablespoons of oil to pan; swirl to coat.
  3. Add garlic; sauté 2 minutes or until golden. Increase heat to high.
  4. Add remaining 1/8 teaspoon salt and corn; cook 3 minutes or until corn begins to char.
  5. Stir in tomato mixture; cook 1 minute.
  6. Add green beans, butter beans, and peas. Bring to a simmer; cook 3 minutes.
  7. Remove pan from heat; stir in butter and black pepper. Toss in lemon basil vinaigrette and serve.
Source
The Classic Catering People
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Grilled Chicken and Beef Fajita Kabobs
Grilled Chicken and Beef Fajita Kabobs
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Ingredients
For Marinade
For Kabobs
Ingredients
For Marinade
For Kabobs
Grilled Chicken and Beef Fajita Kabobs
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Instructions
  1. 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.
  2. 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.
  3. When ready to cook, preheat the grill to medium-high heat. Thread marinated meat, onion, and peppers onto skewers.
  4. Lightly oil the grill grate. Place the kabobs on the grill, cover, and cook about 8-12 minutes, turning once or twice during cooking.
  5. Transfer to a warmed platter and serve immediately.
Source
The Classic Catering People
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Strawberry Rhubarb Compote and Coconut Custard Shots
Coconut Fudge Bars, Strawberry Rhubarb Compote and Coconut Custard Shots
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Course Dessert
Cuisine American
Ingredients
For Coconut Custard
For Compote
Course Dessert
Cuisine American
Ingredients
For Coconut Custard
For Compote
Coconut Fudge Bars, Strawberry Rhubarb Compote and Coconut Custard Shots
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Instructions
For Coconut Custard
  1. Combine the cornstarch, 1/4 cup coconut milk and yolks in a bowl and set aside.
  2. 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.
  3. Remove from heat and stir in vanilla, coconut oil and shredded coconut.
  4. Pour into plastic shot glasses until glasses are half full. Chill to set.
For Compote
  1. Combine the strawberries, rhubarb, orange juice, sugar and water in a medium sized sauce pan.
  2. Bring mixture to a boil and let it cook on low to medium heat for about 30-45 minutes, depending on thickness desired.
  3. Pour compote over coconut custard and chill to set.
Source
The Classic Catering People
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Coconut Fudge Bars
Coconut Fudge Bars, Strawberry Rhubarb Compote and Coconut Custard Shots
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Course Dessert
Cuisine American
Ingredients
For Oatmeal Crust
For Fudge
For Coconut Topping
Course Dessert
Cuisine American
Ingredients
For Oatmeal Crust
For Fudge
For Coconut Topping
Coconut Fudge Bars, Strawberry Rhubarb Compote and Coconut Custard Shots
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Instructions
  1. Preheat oven to 350 degrees.
  2. 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.
  3. 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.
  4. Place coconut in a food processor or blender and pulse 1-2 times until coarsely chopped.
  5. Combine coconut and sweetened condensed milk and gently spread evenly on top of the fudge.
  6. Cool and serve.
Source
The Classic Catering People
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