Cooking Club: BBQ Night

My friends and I started a cooking club to help us all get together, despite our crazy schedules, once a month and enjoy some good food.  We are always trying to get together and it seems so hard, so we figured this would be a great way for use to get together and help build our recipe boxes. We decided we'd meet once a month and have a theme. Our first theme was BBQ Grill out, things you'd bring to a BBQ. We had some delicious food and a yummy drink. The pictures and recipes are below. Next month we are meeting at a park and having a Picnic Theme!

 

Grapefruit Sparklers

Food Network

Directions

For each drink, stir 3 ounces grapefruit juice, 2 ounces each cranberry juice and gin, and a splash each of Campari and lime juice in a shaker with ice. Strain into an ice-filled glass rimmed with salt. Top with seltzer; garnish with lime.

 

Cowboy Caviar

All Recipes

Ingredients

• 1 (15.5 ounce) can black beans, drained
• 1 (15.5 ounce) can black-eyed peas, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 2 cups frozen corn kernels, thawed
• 1/2 medium onion, chopped
• 1/4 green bell pepper, finely chopped
• 1/2 cup chopped pickled jalapeno peppers
• 1/2 teaspoon garlic salt
• 1 cup Italian salad dressing
• 3/4 cup chopped cilantro

Directions

1. Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

 

Feta-Watermelon Tabbouleh

Rachel Ray

65 65

Ingredients

• 1 cup quick-cooking (fine) bulgur wheat
• 2 tbsp. red wine vinegar
• 2 tbsp. fresh lemon juice
• Salt and pepper
• 7 tbsp. EVOO
• 1 1/2 cups finely chopped flat-leaf parsley
• 8 oz. peeled watermelon, cut into 1/2-inch cubes
• 6 oz. crumbled feta cheese
• 5 oz. english cucumber, cut into 1/2-inch cubes
• 1/2 cup finely chopped red onion
• 1/3 cup chopped fresh dill

Directions:

1. Place the bulgur in a medium bowl. Add enough very hot water to cover. Let soak, covered, for 30 minutes; drain. Repeat. Transfer to a large bowl.
2. In a small bowl, combine the vinegar and lemon juice; season with salt and pepper. Whisk in the EVOO. Toss the dressing with the bulgur. Add the parsley, watermelon, feta, cucumber, onion and dill; season with salt and pepper. Toss to combine.

 

Strawberry Rhubarb Pie

For crust:

2 cups flour

2/3 cup shortening

5-7 Table Spoons of cold water

Mix flour and shortening together. Add cold water. This is my Grandmother's recipe so the mesurements are a rough guess. You will need to add flour, water or shortening as necessary. Split the ball in half. Roll out one half for the pie crust. The second half is for the top.

Pie filling:

4 Cups rhubarb cut into small pieces

1 cup strawberries

1 2/3 Cup sugar

1/3 cup flour + dash of salt

Mix Rhubarb and sugar. Blend well. Add Flour and salt. Blend well. Let set for 15 mins. Add strawberries. Add two pats of butter on top of filling and below the crust.

400 degress for 50 mins. Prior to putting in the oven, sprinkle water on top of the crust. Can srpinkle some sugar