We had our friends over for a pool party on Sunday. The weather was very warm and the sun was shining. It was a perfect day for hanging out outside and in the pool with friends.
The menu consisted of old favorites and one new item that we had never prepared. Trying to stay with food items that were in season, we started with a horseradish dip and chips. One of our friends brought a sweet pepper salsa and cream cheese – it was very good and every drop was eaten. One of my other friends brought a frozen drink that was just so refreshing. It had Hawaiian punch, 7-up, Crown Royal, and I can’t remember what else. I like trying different drinks.
Hubby had major grill duty. I bought 15 pounds of wings that had to be grilled along with 11 ears of corn. I bought so many wings that the grill was still working after most people were done with dinner. Oh well, we have plenty of leftovers; good thing my husband, kids and I like wings.
As I said earlier, I really tried to keep up with the summer foods, so I chose corn, wings – a great food anytime, tomatoes and mozzarella, and pasta with pesto – made with fresh basil from my garden. Dinner was great, but hanging out with family and friends was better. I love it when everything works out and the evening is a success.
The corn was our one new dish to try. My husband was a little nervous grilling with the husks still attached and wasn’t sure how the butter would make the corn taste. It turned out great, and we will be making this dish again and again.
Cuban Corn; courtesy Food Network – Good Deal with Dave Lieberman.
9 ears corn – I used 11
2 tbsp chili powder
1 tbsp paprika
1 stick butter – melted
Kosher salt and freshly ground pepper
1 cup queso fresco – freshly grated. I couldn’t find. I used Romano cheese.
1 bunch cilantro, stemmed and roughly chopped
2 limes cut into wedges
Soak corn in husks for 1-2 hours. I didn’t and corn turned out very well. Carefully pull back husks leaving them attached at the base and remove the silk.
In a medium bowl, combine the melted butter, paprika, and chili powder, and season will with salt and pepper. Using a pastry brush, brush the ears of corn with the mixture and place on the grill.
Be careful to leave the husks off the hottest part of the grill rack so that they do not start to burn. Grill corn on all sides until well marked and tender – about 10-12 minutes.
Sprinkle with grated cheese and cilantro and serve with lime wedges.
Tomatoes and Mozzarella
I used the same recipe as a previous post, but instead of slicing my mozzarella, I found these really cute balls of cheese and chose to use these with cherry tomatoes. Again the basil came from my front porch garden. This has to be one of my favorite summer dishes. I just love how the flavors blend together. I am eating the leftovers from that today for lunch.
Grilled Chicken Wings
Again, this is a tried and true recipe from my archives. My husband and I love to go to Fast Eddie’s in Alton and this is our version of Fast Eddie’s Hot Chick on a Stick. We have found the secret to this dish is baking the wings in a 300-330 degree oven for about 20 minutes with the seasoning on it before it goes on the grill. This ensures that the chicken remains tender and moist.
Noodles with Pesto Sauce
Pesto is my oldest son’s favorite sauce – he is six and has b original recipe called for. I think it really added to the flavor.