A Midsummer’s Night Barbecue
Hosting a wonderful summertime barbecue that will be remembered for its fabulous style as much as its fun is as easy as 1, 2, 3! Just follow the steps below and you will be on your way to true barbecue bliss.
1. Set the Scene
All barbecues do not need to be casual backyard get-togethers. Your summer BBQ can take on any life that you desire; simply create a specific ambiance for your event by selecting décor that will create the feel you want to convey. Set out pillows, lanterns and short tables to create a dreamy vibe. Set your table near a pool or body of water to craft a tropical feel. Decorate a garden with bird cages and lace for a vintage whimsical setting. You can create any feeling- whether whimsical, exotic or otherwise- right in your own backyard with a carefully crafted setting.
2. Let the drinks flow
The mood you’ve created is taken to the next level when you pay special attention to the details. Soda, craft beers, white wine, sangria or tropical cocktails- whatever you will be serving, serve it stylishly! Fill an oversized flower vase with ice and drinks, and litter an eclectic mix of glassware around it for a playful event. Stack colored glasses and vintage bottles (filled with liquor and mixers, of course) into an antique wooden box for a rustic theme. And if romance is in the air, a champagne and wine bar is the way to go.
3. Serve fabulous food
The food, of course, makes the BBQ! Of course the normal hot dogs, hamburgers and steak would do. But this summer, serve something that your guests won’t soon be forgetting. To get you started, below is a recipe for four seriously unique and tasty BBQ skewers that you can really wow your friends with.
- 1 veal cutlet
- 3 slices of deli ham
- 2 slices semi-mature gouda
- 1 small bundle parsley
- 1 tbsp red pepper seeds
- 1 lime
- 3 cherry tomatoes
- 1 breast and leg from a spring chicken
- 1.8 ounces thin chorizo
- Green paprika
- 4 ounces saddle of lamb, cut into large cubes
- 4 ounces pork loin, cut into large cubes
- 3 marshmallows
- Sea salt and pepper for seasoning
- 1 tbsp roasted coffee beans
- 1 tbsp fennel seeds
- 1/2 tsp coriander kernels
- Juice of one lemon
1. Pound the veal cutlet thin, cover with the ham and cheese and roll up firmly into a roll. Finely chop the parsley and mix with the lightly pounded red pepper flakes. Coat the roll in the herb-pepper mixture and cut into 2 centimeter-thick slices. Place on a barbeque skewer.
2. Wash the lime and the cherry tomatoes and cut the lime into thick pieces. Separate the chicken leg at the joint and place on a barbeque skewer in alternation with the chicken breast and the tomato and lime pieces. Cut the chorizo into thick slices and divide the washed paprika into large pieces.
3. Place the lamb pieces onto the grill alternately with the paprika and the chorizo. Lightly oil the hot grill and grill the skewers for approximately 2 to 3 minutes on each side. Grill the pork pieces separately and place onto a skewer alternately with the marshmallows, then return to the grill for a brief amount of time.
4. Season the veal cutlet skewer and the lamb skewer with pepper and sea salt. Season the pork-marshmallow skewer with crushed coffee beans and sea salt. Finally, season the spring chicken skewer with crushed fennel seeds, coriander kernels, and sea salt.
5. Sprinkle each of the skewers with lemon juice, plate, and serve immediately.