ALFRESCO DINNER PARTY FOR 10

As summer starts winding down, it’s fun to gather a group of friends together to soak up the warm weather outdoors while you can!  It’s a super-casual get-together, so the food needs to reflect just that.

MAIN COURSES:

TRI-TIPS with SALSA VERDE

This dish is a little tricky in that tri-tips are virtually unknown in the Southeastern part of the United States.  I had them originally while visiting friends in California, and people from the west coast and Texas are very familiar with them.  The tri-tip is a cut of beef from the bottom sirloin, and it’s generally 2 – 2 1/2 lbs . I simply call my local butcher and order them whenever I need them. I’ve ordered them from Fresh Market and Whole Foods as well.

This preparation is my favorite way to serve them.  You can use a smoker or a regular grill, and they’ll come out juicy and delicious every time.  With the addition of a fresh salsa verde your guests will love you!

Salsa Verde

1/3 cup extra-virgin olive oil
Juice and grated zest of 1 lemon
2 anchovy fillets, very finely chopped
2 garlic cloves, very finely chopped
1 tbsp drained capers, roughly chopped
1 tbsp finely chopped fresh oregano
1 tbsp finely chopped fresh flat-leaf parsley
1 tsp finely chopped fresh mint
½ tsp kosher salt

For steak
Two 1½-pound tri-tip steaks, sliced crosswise into 1¼-inch-thick planks (can also use flank steak with excellent results). For 10 people I used 3 tri-tips that were 2 1/2 lbs each. We had lots of leftovers!
1 tsp kosher salt
1½ tsp grapeseed oil

SALSA VERDE

Place salsa verde ingredients in medium bowl; whisk together to combine.

Season steak with salt and set aside. Heat large stainless skillet over medium-high heat for 2 minutes. Add oil to pan; sear steak until it is browned, 3 to 5 minutes. Flip steak; cook other side until browned, about another 3 to 5 minutes for rare, or 5 to 6 minutes for medium-rare to medium. Serve with salsa verde spooned over top.

SALMON ON THE GRILL

Easiest recipe there is!  Place a salmon filet on a piece of tin foil, skin side down. Sprinkle with salt and pepper.  Then drizzle with Extra Virgin Olive Oil, lemon juice, white wine.  Top with capers and dill.  Place on the grill until flakey ~ 8-10 minutes, depending on the thickness of your salmon.  Delish!

CORN PUDDING

This dish is always a hit, and I’ve lightened it up a bit by using 1/2 cup of cream and 1 1/2 cups milk instead of all cream.  It’s just as good.  Of course there is that butter…but it’s worth it!

1/4 cup sugar
3 TBSP flour
2 tsp baking powder
1 1/2 tsp salt
6 large eggs
2 cups whipping cream (see above)
1/2 cup butter, melted
6 cups corn kernels (~12 ears of corn)

Preheat oven to 350 degrees.  Combine first 4 ingredients.

Whisk together eggs, whipping cream and butter.  Gradually add sugar mixture in, whisking until smooth, then stir in corn.  Pour mixture in a lightly greased 9×13 inch pan.  Bake for 45 minutes or until golden brown and set.

GRILLED PROSCIUTTO WRAPPED ASPARAGUS

3-4 packages thinly sliced prosciutto
Extra virgin olive oil
salt and pepper

Wash and trim an inch off the bottom of the asparagus.  Blot off, and place in a glass baking dish.  Drizzle with olive oil, then generously add salt and pepper.  Toss with your hands until well coated.

Slice each prosciutto slice in half lengthwise, and wrap around 1-2 stalks of asparagus.  Grill either directly on the heat or on a metal grill sheet with holes until done ~ 15 minutes.  You want them to be cooked, but not too soft.

TWICE BAKED SWEET POTATOES WITH GRUYERE AND ROSEMARY

 4 large sweet potatoes
2 TBSP fresh rosemary, chopped
1 tsp butter, melted
4 TBSP Gruyere cheese, grated
4 TBSP light brown sugar
Salt and pepper to taste

Topping
2 TBSP butter, melted
2 dashes worchestershire sauce
~ 4 TBSP chopped toasted pecans

Preheat oven to 400 degrees.  Wash and scrub sweet potatoes, then using a fork, make several holes to allow steam to escape.  Place on a foil lined baking sheet and bake for 40-50 minutes, or until easily pricked with a fork.  Allow to cool a bit, then slice each potato lengthwise.

Scoop out the centers and place in a medium size mixing bowl.  Add the butter, brown sugar, rosemary, cheese and salt and pepper and mix well.  Carefully add the potato mixture back to the skins equally.

Bake for ~ 15 minutes, or until just starting to brown on the edges.

For the topping, mix together the butter and worchestershire and drizzle over the halved potatoes.  Sprinkle with the pecans and return to the oven for 5 minutes.

MY SALAD

This recipe is my “go to” salad!

Bag of mixed greens
Dried Cranberries
Crumbled good blue cheese

Dressing:
4 TBSP good extra virgin olive oil
2 TBSP good balsamic vinaigrette
1 tsp Dijon mustard
Salt and pepper to taste

Whisk together, and right before serving, pour over salad.






PEACH AND BLUEBERRY TRIFLE
(Adapted from Epicurious)

1 regular sized angel food cake, torn into 1 inch pieces (from any grocery store’s bakery)
8 firm, ripe peaches, peeled and sliced
1/2 cup peach preserves
1 (16-oz.) package fresh blueberries, divided
2 to 3 Tbsp. granulated sugar
1 Tbsp. chopped fresh mint
1 Tbsp. lemon juice
1 cup whipping cream
1/2 tsp. lemon juice
1/4 cup powdered sugar

Microwave preserves in a large microwave-safe bowl at HIGH 30 to 45 seconds or until melted. Toss peaches and 1 1/2 cup blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients.

Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.