The Family Groove Lifestyle & Home

FUN BY THE YARD
NOTHING SAYS SUMMER LIKE A DAY SPENT CHILLING IN YOUR BACKYARD. WHETHER YOU'RE
LOUNGING BY THE POOL, SITTING IN THE GRASS, OR CATCHING SOME RAYS ON A DECK, ANY
GIVEN SATURDAY OR SUNDAY IS A PERFECT EXCUSE TO CELEBRATE THE SEASON IN YOUR
OWN GREAT OUTDOORS

THE MENU

Serves 8

For Starters

Grilled Lemon Chicken Lollipops with Satay Dip

For the chicken

Ingredients:Wooden skewers, soaked in warm water for at least 30 minutes to prevent burning
¾ cup freshly squeezed lemon juice (about 4 lemons)
¾ cup extra virgin olive oil
2 tsp kosher salt
1 tsp freshly ground pepper
1 tbsp garlic, finely minced
1 tbsp mint, finely minced
2 lbs boneless chicken breast (no-hormones), halved and skinned

Directions:

1.Whisk together the lemon juice, olive oil, salt, pepper, garlic and mint.
2.Pour the mixture over the chicken breasts in a bowl.
3.Cover and marinate in refrigerator for at least 6 hours or overnight.
4.Heat grill on high and cook marinated chicken breasts for 10 minutes on each side or until just cooked through.
5.Let cool for a few minutes before cutting the chicken into ½-inch slices. Cut on the diagonal.

For the dip

Ingredients:
1 tbsp extra virgin olive oil
1 tbsp dark sesame oil
2/3 cup red onion, diced
1 ½ tsp garlic, finely chopped
1 ½ tsp fresh ginger, finely chopped
¼ tsp crushed red pepper flakes
2 tbsp red wine vinegar
¼ cup light brown sugar, packed
2 tbsp soy sauce
½ cup smooth peanut butter
¼ cup ketchup
2 tbsp dry sherry
1 ½ tsp freshly squeezed lime juice

Directions:
1.Cook the olive oil, sesame oil, red onion, garlic, ginger and red pepper flakes in small saucepan on medium heat until the onion is transparent, about 10-15 minutes.
2.Whisk in the vinegar, sugar, soy sauce, peanut butter, ketchup, sherry and lime juice.
3.Cook for 1 minute more.
4.Let cool.
5.Serve with the grilled lemon chicken lollipops.

The Main Event

Grilled Salmon Salad

Ingredients:
2 lbs fresh salmon fillets with skin on
½ cup of olive oil
Kosher salt Freshly ground pepper
½ cup red onion, diced
1 cup (about 3 stalks) celery, diced
2 tbsp fresh dill, minced
2 tbsp capers, drained
3 tbsp freshly squeezed lemon juice

Directions:
1.Heat grill on high.
2.Cut the salmon fillets in 4-inch slices.
3.Rub with olive oil.
4.Sprinkle with salt and pepper.
5.Brush the cooking surface with olive oil to prevent fish from sticking.
6.Grill salmon for 4-5 minutes on each side.
7.Remove from grill and transfer to a plate.
8.Refrigerate until fillets are very cold and firm.
9.Remove any remaining skin from fillets.
10. Break the fillets into large flakes and place in a bowl. Add any juice that has collected at the bottom of the plate.
11. Add the onion, celery, dill, capers, lemon juice, olive oil, salt and pepper to taste.
12. Mix well.
13. Serve cold or at room temperature.

Grilled Steak Sandwiches on Ciabatta with Lemon Basil Mayonnaise and Roasted Red Onion

For the steak

Ingredients:
2 ½ lbs sirloin steak
8-4x3-inch pieces of ciabatta, halved horizontally
2 cups arugula
3 large red onions (about 2 ½ lbs), each peeled and cut through stem into 8 wedges
½ cup extra virgin olive oil
¼ cup balsamic vinegar

Directions:
1.Heat grill on high.
2.Brush steak with olive oil and dust with salt and pepper.
3.Grill steak for approximately 10 minutes on each side for medium rare.
4.Remove from grill and set aside to cool.
5.Preheat oven to 425º.
6.Toss onions, 5 tbsp oil and vinegar in a large bowl.
7.Arrange onions in single layer on baking sheet.
8.Bake onions until edges are brown and onions are tender, about 40 minutes.
9.Remove from oven and let cool. (Onions can be made up to 2 days prior.)

For the mayonnaise

Ingredients:
1 cup mayonnaise
¼ cup fresh basil, chopped
1 ½ tbsp freshly squeezed lemon juice
2 ¼ tsp grated lemon peel

Directions:
1.Mix mayonnaise, basil, lemon juice, peel and 2 tsp oil in small bowl. (Mayonnaise can be made up to 2 days prior.)

For the sandwiches

Directions:
1.Spread mayonnaise over both sides of cut ciabatta.
2.Slice cooled meat and place on the bread.
3.Top with onions and arugula.
4.Cover with the tops of the bread.

Potato Salad with Green Beans, Artichokes, Red Pepper and Olives

Ingredients:
2 tbs red wine vinegar
½ tsp dried oregano
Kosher salt Freshly ground pepper
1/3 cup extra virgin olive oil
½ lb green beans, trimmed and cut into 2-inch lengths
1 ½ lb red-skinned potatoes, scrubbed and cut into ¾-inch pieces
4-5 scallions, finely chopped, separate white and green parts only
1 jar marinated artichoke hearts, drained
½ cup roasted red pepper strips (3 oz), cut into 2-inch pieces
½ cup Kalamata olives, pitted and halved
½ cup crumbled goat cheese

For the dressing

Directions:
1.Combine vinegar, oregano, salt and pepper in a small bowl.
2.Whisk in the olive oil.

For the salad

Directions:
1.Bring a large saucepan of well-salted water to a boil over high heat.
2.Boil the beans until tender, about 4 minutes.
3.Strain the beans and rinse under cold water.
4.Let the water come back to a boil and add the potatoes.
5.Let potatoes boil until tender, about 10-15 minutes.
6.Drain the potatoes and transfer to a large bowl.
7.Add the white parts of the scallions.
8. Drizzle on a few tsps of the dressing.
9.Toss to coat thoroughly.
10. Season with salt and pepper to taste.
11. Set aside to let cool slightly.
12. When ready, add the green parts of the scallions, the green beans, artichokes, red peppers, olives and goat cheese to the dressed potatoes.
13. Pour on the remaining dressing.
14. Toss to coat thoroughly.

BBQ Pizza Bar

For the crust

Ingredients:
Pizza dough from local pizza parlor or pita bread (not the kind that is pre-split)
Olive Oil
Kosher salt

Directions:

1.Divide dough into 4-5-inch circles and roll out. Use a little flour to prevent dough from sticking.
2.Brush dough or pita with olive oil and sprinkle with salt.

For the pizza bar

Ingredients:
Shredded mozzarella
Sliced pepperoni
Sliced peppers
Sliced mushrooms
Sliced tomatoes

To make the pizza

Directions:

1.Heat grill.
2.Place dough or bread directly on grill. Make sure it doesn't start to burn.
3.Remove from heat when slightly crisp.
4.Let kids decorate their own pizzas and return them to an adult for more grilling.
5.Place kids' pizzas on a baking sheet over the grill. 6.Cook until the cheese melts.

Sweet Things

Almond Crumb Peach Pie

Ingredients:
2 cups flour
¾ tsp salt
10 tbsp unsalted butter, chilled
2 tbsp vegetable shortening, chilled
1 cup brown sugar
¾ tsp ground nutmeg
½ cup natural almonds, sliced
1 lemon
9 peaches (about 3 lbs)
1/4 tsp almond extract
3 tbsp cornstarch
2 tbsp plain bread crumbs

Directions:
1.Combine 1 cup flour and ½ tsp salt.
2.Cut in 4 tbsp of butter and shortening until mixture resembles coarse meal with a few pea-size pieces remaining.
3.Sprinkle in 3-4 tbs ice water, 1 tbsp at at time until the dough comes together.
4.Knead the dough into a disk.
5.Wrap with plastic wrap and chill in refrigerator for at least 30 minutes.
6.Combine remaining cup of flour, 1/3 cup brown sugar, ¼ tsp salt and ¼ tsp nutmeg.
7.Cut in remaining 6 tbsp butter until crumbly.
8.Stir in almonds.
9.On a lightly flour-covered work surface, roll out chilled dough to fit a 9-inch pie pan.
10. Fit pastry into pan.
11. Trim and flute the edges.
12. Heat oven to 425º.
13. Grate 1 tsp of zest from lemon.
14. Squeeze out 1 tbsp of juice.
15. Peel peaches and slice.
16. Combine with remaining ½ tsp nutmeg, lemon juice, zest, cornstarch and almond extract.
17. Sprinkle breadcrumbs over the bottom of the pie shell.
18. Fill pie shell with peach mixture.
19. Sprinkle almonds over the top.
20. Bake for 15 minutes.
21. Reduce temperature to 350º.
22. Continue baking until top is brown and bubbly, about 50-55 minutes.
23. Let cool before cutting.

The Tip

Set up a sunscreen and suntan lotion bar with different varieties and strengths. Be sure to provide a shaded area for your guests who don't wish to have fun in the sun all day.

Backyard need a little sprucing up? Click on www.harrows.com or www.frontgate.com for everything from outdoor furniture to seasonal decorations that can be delivered right to your door. No time to wait? Just go to your local florist, supermarket or gardening center and pick
up some pots of flowers—the bigger, the better.