I thought I’d put together an end of summer easy grilling roundup to help you plan your last minute Labor day menu. So invite some friends over to enjoy some of these summer grilling favorites.

• Chipotle Grilled Corn on the Cob~ Corn on the cob with a kick!
• 11 Yummy Grilled Fruit Ideas~ Because you’ve got to have dessert!
• Chicken or Beef Kabobs with Vegetables~ A grilling staple at our house.
• Grilled Portobello Mushroom Burgers~ You won’t even miss the beef.
• Grilled Shrimp Kabobs~ With fresh shrimp, yum!
• Grilled Potato Dippers~ Because you’ve got to have some great side dishes.

If you’re doing some late summer grilling this weekend, I’d love to hear what’s on your menu.

Image via Istockphoto.com

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You can make kabobs with almost anything you want, from chicken, or beef to shrimp. Add your favorite veggies cut into chunks and your ready to go.

(c) L Gerlach

• Make a simple marinade with A1 Marinade, garlic powder, and Italian dressing.
• Chop and marinade all your meats and vegetables overnight in the refrigerator.
• Kabob them early in the day and store them in the fridge, then pop them on the grill when your guests arrive.

You can also make dessert kabobs with grilled fruit and chunks of pound cake. Marinade them with a little fresh fruit sauce, before or after you grill them. Yum!

You can make your kabobs to suit any taste buds, including all vegetable, seafood, or all meat kabobs. You can cater to your guests without much extra effort, I guess that’s why I’m such a big fan.

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We head for the Outer Banks every summer to hang out on the beach. While we’re there we always visit the local seafood shops several time to pick up some shrimp for dinner. I think I’ll take this recipe along.

Surf ‘n Turf
with Garlic Cream Sauce

Prep Time: 10 minutes
Cook Time: 20 minutes
Amount: 4 servings

Ingredients:
½ cup butter
2 tablespoons minced garlic
2 tablespoons minced shallots
⅛ teaspoon Old Bay seasoning
½ cup white wine
¼ cup heavy cream
1 tablespoon chopped chives
12 (8-12 count) raw shrimp, peeled and deveined
4 bamboo skewers, soaked in water 30 minutes
4 (4 ounce) Stockman & Dakota™ Beef Tenderloin Filets

Directions:
1. In medium saucepan, melt butter over medium heat. Add in garlic and Old Bay seasoning. Season with salt and pepper to taste. Sauté 1 minute.
2. Add in wine; bring to a simmer. Simmer, stirring occasionally, until reduced by half. Add in cream and chives; continue simmering until sauce has thickened slightly (about 1 minute). Set aside and keep warm.
3. Meanwhile, prepare grill to medium heat. Place 3 shrimp on each skewer. Sprinkle shrimp and beef with pepper, if desired. Place beef on grill; grill 11-15 minutes, turning once.
4. Place shrimp on grill a couple of minutes after the beef; grill, turning occasionally 8-10 minutes or until cooked through and opaque in color. About halfway through grilling, start brushing shrimp occasionally with a small amount of the garlic cream sauce.
5. Serve shrimp and beef with remaining garlic cream sauce.

Find more beef recipes at Stockman and Dakota.

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I love to use summer recipes that feature fresh herbs for summer entertaining. The flavors of the fresh herbs are fabulous.

Cucumber Salad with Fresh Herbs, Orange Segments and Citrus Dressing

by Chef Alexandros Papandreou

Preparation time: 15 minutes ∙ 4 servings

• 6 small cucumbers
• Coarse Salt

For the Dressing:

• ½ cup Gaea DOP sitia, Crete extra virgin olive oil
• Juice of 1 lemon
• Salt
• Freshly ground black pepper
• Freshly ground pink pepper
• 2 large oranges
• 1 tbsp. fresh rosemary
• 1 tbsp. fresh oregano
• 1 tbsp. fresh thyme
• 1 tbsp. fresh mint

How To Make It:

1. Wash cucumbers and oranges well.
2. Peel oranges, remove white membrane and cut flesh in thin slices.
3. Thinly slice cucumbers with a mandolin.
4. Combine salt and two kinds of pepper in glass or stainless steel bowl and add lemon juice.
5. Slowly add olive oil while stirring constantly with wire whisk.
6. Combine dressing with orange slices and fresh herbs.

To serve:

Arrange cucumbers in dishes and pour over prepared dressing. Sprinkle with a little coarse salt.

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Here’s a quick and easy backyard barbecue recipe from the United States Potato Board, that’s also a light and healthy alternative to fried potatoes and heavy high fat dips.

The dipping sauces all use fat-free Greek yogurt as a base and can be made up to 24 hours ahead and stored tightly covered in the refrigerator. I love summer party recipes that can be prepared ahead and pulled out at the last minute.

The best part is the whole dish is very low cost, but it looks fabulous on the table.

GRILLED POTATO DIPPERS WITH A TRIO OF SAUCES

Prep time: 30 minutes

Cook time: about 30 minutes

Cost per serving: $1.71, including sauces

2 pounds russet potatoes, scrubbed and cut into wedges

1 tablespoon olive oil

Sea salt to taste

Sauces (see below)

Place potato wedges in a large bowl with olive oil; toss well to coat. Grill over medium-high heat for 10 minutes, turning once or twice, until lightly charred and cooked through. Season with salt and serve immediately with dippers.

Makes 6 to 8 servings.

Nutritional analysis per serving (potatoes only):

Calories: 140, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 95mg, Potassium: 713mg, Carbohydrates: 28g, Fiber: 3g, Sugar: 1g, Protein: 3g, Vitamin A:  0%, Vitamin C: 30%, Calcium: 2%, Iron: 8%

Red Pepper Basil Dipping Sauce

1/2 cup fat-free Greek yogurt

1/2 cup roasted red peppers, drained and patted dry

2 cloves garlic

1/4 cup each: sliced green onions and basil leaves

Sea salt and freshly ground pepper to taste

Puree yogurt, peppers and garlic in a blender or small food processor. Add onions and basil and pulse on and off until finely chopped. Season to taste with salt and pepper.

Nutritional analysis per serving:

Calories: 15, Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 105mg, Potassium: 20mg, Carbohydrates: 2g, Fiber: 0g, Sugar: 1g, Protein: 2g, Vitamin A: 15 %, Vitamin C: 15%, Calcium: 2%, Iron: 0%

Caramelized Onion and Chive Dipping Sauce

1 tablespoon extra virgin olive oil

1 medium onion, quartered and thinly sliced

1 cup fat-free Greek yogurt

1/4 cup sliced chives or green onion tops

2 tablespoons fresh rosemary leaves

Sea salt and freshly ground pepper to taste

Heat oil in a medium skillet. Add onion and cook over low heat for 20 minutes stirring frequently; let cool. Puree onion and yogurt in a blender or small food processor until smooth. Add chives and rosemary and pulse on and off until finely chopped. Season to taste with salt and pepper.

Nutritional analysis per serving:

Calories: 40, Fat: 2g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 55mg, Potassium: 31mg, Carbohydrates: 3g, Fiber: 0g, Sugar: 2g, Protein: 3g, Vitamin A: 2%, Vitamin C: 4%, Calcium: 8%, Iron: 0%

Avocado Cilantro Dipping Sauce

3/4 cup fat-free Greek yogurt

1 ripe avocado, peeled and pitted

2 cloves garlic

1/4 cup lightly packed fresh cilantro leaves

1/2 tablespoon lime juice

Sea salt and freshly ground pepper to taste

Puree yogurt, avocado and garlic in a blender or small food processor until smooth. Add cilantro and lime juice and pulse on and off until finely chopped. Season to taste with salt and pepper.

Nutritional analysis per serving:

Calories: 70, Fat: 4g, Saturated Fat: 0.5g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 60mg, Potassium: 162mg, Carbohydrates: 4g, Fiber: 2g, Sugar: 1g, Protein: 4g, Vitamin A: 6%, Vitamin C: 8%, Calcium: 4%, Iron: 2%

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They’ll offer a great alternative for your party guests who are trying to watch what they eat this summer. Many guests will appreciate having a choice, especially one that looks as delicious as this.

Portobello Mushroom Burgers

Ingredients:

• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 2 tablespoons extra-virgin olive oil, divided
• 4 Portobello mushroom caps, stems and gills removed
• 4 whole-wheat hamburger buns
• 1 cup sliced heirloom tomato
• 1/4 cup crumbled feta cheese
• 1 tablespoon red-wine vinegar
• 1/2 teaspoon dried oregano
• 1 cup loosely packed mixed baby salad greens

Preparation:

1. Preheat grill to medium-high.
2. Mash garlic and salt on a cutting board with the side of a knife until it’s a smooth paste. Mix the paste with one tablespoon oil in a small dish.
3. Lightly brush the oil mixture over Portobellos and then on one side of each slice of burger bun.
4. Grill the mushroom caps until tender, about 4 minutes per side; grill the buns until crisp, about 1 minute per side.
5. Place the grilled mushrooms top-side down on 4 half-slices of the burger buns.
6. Top with the salad mixture, tomato and the remaining bun.

Nutritional Information Per Serving:

301 Calories, 9g Fat, 2g Saturated Fat, 7g Monounsaturated Fat, 3mg Cholesterol, 40g Carbohydrate, 10g Protein, 4g Fiber, 795mg Sodium, 691mg Potassium

I have a few more tips from Livestrong.com for creating a healthier barbecue featuring vegetables:

While it may seem odd, you can cook vegetables on your grill along with your meat, which makes barbecues healthier. Cut the vegetables into chunks that will cook evenly. Soak them in water for about half-hour and then lightly coat with oil.

Choose from the many different flavored oils available to have some fun with different flavors. Some people wrap vegetables in aluminum foil to keep juices close to the vegetables or put vegetables on a kabob.

Kabobs are fun to eat, easy to cook and the juices from the vegetables cook together to create an interesting flavor. Look up recipes so you know how long to barbecue specific vegetables.

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The kit includes creative invitation ideas, fun food wrappers, place cards, holders, customizable coasters and many more festive items to make your summer gathering a special event.

Make them in red white and blue and they’d be perfect for your 4th of July celebration!

The kit will only be available only until August 31, 2009 and costs $24.95.  The Summer Cookout Kit can be ordered at Stampin’ Up!

Image: Newscom

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Here are three yummy sangria cocktail pitcher recipes from Leblon Cachaça.

Sangrias Blanco

3 oz. Leblon Cachaça
3 oz. pisco
3 oz. elderflower liqueur
6 oz. white cranberry juice
6 oz. semi sweet white wine
1 oz. fresh lime juice
3 oz. soda water

Directions:
Fill half of the pitcher with ice. Add the ingredients and stir well. Garnish with slices of limes, apples, cucumbers, kiwi, sage leaves star fruit and green grapes if available.

Traditional Sangria

4 oz. Leblon Cachaça
2 oz. brandy
2 oz. orange liqueur
3 oz. pineapple juice
2 oz. fresh lemon juice
8 oz. red wine
3 tbsp. white sugar
3 oz. soda water
Sliced lemon, orange and pineapple

Directions:

In a pitcher, add the fruit, sugar and juices. Stir well. Fill half the pitcher with ice, add the remaining ingredients and stir well again.

Tangerine Passion

3 oz. Leblon Cachaça
2 oz. Aperol
2 oz. triple sec
6 oz. fresh tangerine juice
2 oz. passion fruit juice
6 oz. Champagne
Directions:
Fill half of the pitcher with ice. Add all the ingredients over the ice and stir.

Do you have a signature cocktail that you make for summer parties, and backyard barbecues?

Make sure you remind your guests to drink responsibly, and never drink and drive!

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The ingredients in these cocktails remind me of summer! One features fresh summer fruits, and the other fresh flowers for garnish. They’d be wonderful for a garden party to celebrate the Summer Solstice.

Sunset Pitcher
4 oz. Leblon Cachaça
2 oz. raspberry liqueur
2 oz. Campari
6 oz. guava nectar
1 oz. fresh lemon juice
1 tsp. vanilla extract
2 tbsp. white sugar
6 oz. Champagne
Method
Fill half the pitcher with ice and add the
ingredients. Stir well. Garnish with slices of fresh
peach and other seasonal fruit.

Leblon Iced Tea
4 oz. Leblon Cachaça
2 oz. apple schnapps
1 oz. fresh lemon juice
1 tbsp. white sugar
12 oz. strong freshly brewed black tea
Method
Fill half of the pitcher with ice. Add all the
ingredients over the ice and stir. Garnish with
lemon wheels and edible flowers if available.

Images and recipes Leblon Cachaça

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To complete your Father’s Day cookout menu serve up a little strawberry pie for dessert.

Grilled Teriyaki Beef Kabobs

Prep Time: 15 minutes + marinating
Grill Time: 7-9 minutes
Amount: 4 servings

Ingredients:
1 (1 ½ pound) Stockman & Dakota™ Boneless Sirloin Steak
1 red bell pepper, cut into 24 chunks
¾ cup Culinary Circle™ Shanghai Five Spice Teriyaki Marinade & Dipping Sauce
16 chunks fresh pineapple
8 wooden skewers, soaked in water 30 minutes
- cooked rice, optional

Directions:
1. Trim fat off steak; cut into 24 cubes. Place steak, peppers and marinade into a recloseable food storage bag; seal. Toss to coat. Place in refrigerator and marinate a minimum of 45 minutes or up to overnight.
2. Preheat grill to medium heat. Thread 3 beef, 3 pepper and 2 pineapple chunks on to skewers in desired pattern.
3. Place skewers on grill. Cook, turning occasionally, 7-9 minutes or until desired doneness is reached (145°F for medium-rare, 160°F for medium). Additional marinade may be brushed on during grilling, if desired. Remove from grill. Serve kabobs over cooked rice, if desired.

Visit Stockman and Dakota for more summer grilling beef recipes.

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