Backyard Beach Party Recipes
Photography by Jami Wright and Food Styling by Terry Cylkowski
A variety of cheese, crackers, chips and special dips.
Shrimp, mussels, clams, and sweet corn, wrapped in corn husk packets, steamed in garlic white wine sauce on the grill.
An assortment of vegetables, such as cherry tomatoes, carrots, cauliflower, broccoli, red, yellow, and green peppers, scallions, squash, purple cabbage and radishes, is transformed into a healthy, edible centerpiece for the main table. Additional veggie trays are served with spicy habanero cream cheese and artichoke dips, and hummus.
Tropical fruits are exotically arranged on a tray alongside halved melons and papaya that are filled with raspberries and blueberries. Artfully displayed star fruit, kiwi, pineapple, grapes, and strawberries tempt the taste buds.
A fresh loaf of crusty bread from the local bakery is served for soaking up the juices of our succulent seafood dish.
A cool, tangy key lime pie is served in a martini glass rimmed with lime juice and sugar, garnished with a lime wedge.
SEAFOOD AND CORN BEACH BARBECUE
Recipe by Chef Kathy, Venice Gulf Coast Living Magazine
Seafood and seasonal vegetables in foil pouches lined with fresh cornhusks are steamed to perfection on the grill. The husks prevent the contents from burning and add flavor to the delicious juices. This recipe makes one individual pouch, providing a full meal for one person.
1 18-inch square of heavy aluminum foil
4 green corn husks
4 small new red potatoes, halved
1 small onion, thinly sliced
1 ear of corn, cut into four pieces
4 whole mussels and/or clams, scrubbed and deveined
4 jumbo shrimp, shelled and deveined
1 tsp. chopped fresh parsley
A pinch of sea salt and freshly ground pepper
1/4 cup white wine
1 Tbsp. butter
1. Lay corn husks over an 18-inch square of heavy foil to form a solid layer. Arrange potatoes, onion, corn, mussels or clams, and shrimp over husks. Season with chopped parsley, salt and pepper. Add the wine, dot with butter, and seal the package securely.
2. Place package(s) on the grill over direct medium heat, close lid and cook for 20 minutes until vegetables are tender and shellfish have opened.
3. Place the packets in deep dishes and let guests open them while they are hot and steamy. Serve with crusty French bread.
TANGY KEY LIME PIE
14 oz. can sweetened condensed milk
3 egg yolks
1/4 cup key lime juice
1 (9-inch) graham cracker pie crust
One lime, cut into wedges
Whipped cream, to garnish
Preheat oven to 300°F.
In a mixer on low-medium speed, blend the milk and egg yolks until smooth. Add the key lime juice and finish blending.
Gently pour the mixture into the pie crust and bake for 15 minutes. Remove the pie from the oven and let cool for another 15 minutes before refrigerating.
Chill for 1 to 2 hours.
When preparing to serve, cut lime into wedges and pour sugar into a dish that will accommodate the rim of the martini glasses. Run a wedge of lime around the rim of each glass, and then dip into sugar. Decorate with thin slices of lime around the inside edge of the glass. Spoon in the key lime pie, making sure that the crust is placed in the bottom. Top with whipped cream and garnish with a lime wedge. For presentation, place the dessert on a cocktail napkin.
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