If you can’t stand the heat…get out of the kitchen! BBQ time

Image by Space Ritual

I don’t know how your weather has been but let’s just say Sonoma County is hot right now. Granted it isn’t Redding hot, nor is it Boston humid (this should prevent immediate phone calls from my sisters who live in both these places telling me that I don’t know what hot is), but it’s hot enough to make you despise your oven and your stove and get the BBQ fired up. And since having a BBQ for 2 just seems a little depressing I decided to make a party of it this past weekend.

Some of my friends have been home brewing their own beer lately so we teamed up for a beer tasting, meat barbecueing, bread toasting, rip roaring good time. I had a few recipes from other food blogs I’ve been following that I’ve really been excited to try out. I only had to turn my oven on for about 6 minutes total and the rest was no oven, no stove required. I think one of the best parts about q-ing it up is the q-er, or grill master if you will, actually gets to participate in conversation and be a part of the crowd. No one likes to be the secluded chef. So as our friends trickled in, I had appetizers set out and my boyfriend fired up the grill. We all headed out to the deck and enjoyed the entire eating and cooking process together, I love it!

Image by Whitneybee

We did some cool appetizers (cucumbers stuffed with feta and artichoke-olive dip), turkey burgers and chicken breasts, orzo salad, caprese salad (I know, surprise, surprise) and grilled stone fruit with honey balsamic glaze for dessert. The drinks consisted of home brewed brown ale, Opala Vinho Verde, Bartholomew Park Sauvignon Blanc and Stella Artois. It was a great menu that lasted us through about 5 hours of laughing and catching up with each other. Most importantly, the prep and cooking was simple enough that I got to enjoy the BBQ as well – which in my book is a must!

Artichoke-Olive Crostini
Adapted from Mario Batali and Smitten Kitchen

I couldn’t bring myself to spend $6 on a tiny jar of capers that I know I’ll never use up so I omitted that from my version but feel free to add a tablespoon in if you like. I also used a blender instead of a food processor.

Ingredients
2 garlic cloves, peeled and smashed
1 1/2 cup small green salad olives (I love Mezzeta brand, and they’re local)
1 15-oz can artichoke hearts in water, drained
1/4 cup extra virgin olive oil
1 baguette, cut into 1/2 inch thick slices

Preheat the oven to 400* F.

In a blender or food processor, add the garlic, olives, artichoke hearts and olive oil and blend to a coarse paste.

Lightly drizzle the bread with olive oil and place in oven on a cookie sheet. Toast until just crisp and golden on the edges, about 6 minutes.

Spread the olive paste on the toasted bread once it has cooled slightly and serve immediately.

Do ahead: The paste can be refrigerated for up to 2 days. Let it return to room temperature before using.

Stuffed Cucumber Recipe
From White on Rice Couple

Ingredients
1 Large English Cucumber, chilled and slice in 1/2″ thick coins
3/4 cup Feta cheese, crumbled
1/3 cup roasted nuts, finely chopped
2 tbsp sour cream
Slice of prosciutto, cut into 1″x1/2″ strips
Dill, in 1/2″ pieces to garnish
Lemon wedges, to serve on the side

Combine feta, nuts, and sour cream in a bowl. Have prosciutto and dill prepped and ready.

Core out some of the cucumber coins’ centers. Fill with a dollop of feta mix. Garnish each stuffed cucumber coin with a slice of prosciutto and a sprig of dill.

Serve with wedges of lemon.

Get the Skinny I used light feta and light sour cream as well as heart healthy walnuts in this recipe. None of my guests even noticed that the filling was light (and I have some real anti-light eaters in my crowd!) What they don’t know won’t hurt them…in fact in will make them healthier!

Grilled Stone Fruit with Honey Balsamic Glaze
From White on Rice Couple

Ingredients
1/2 cup plus 2 tbsp honey
3 tbsp balsamic vinegar
1 tsp vanilla extract
1/4 cup water
1 8-oz container creme fraiche
6 firm but ripe peaches or nectarines (halved, pitted)
lemon or lime zest

Whisk 1/2 cup honey, vinegar, water and vanilla in a small bowl. Whisk creme fraiche and remaining 2 tbsp honey in medium bowl to blend.

Prepare barbeque (medium-high heat). Brush fruit generously with half of glaze. Grill until heated through, turning occasionally, about 4 minutes on each side.

Arrange 2 grilled fruit halves, cut side up, on each plate. Drizzle with remaining glaze. Spoon some creme fraiche mixture into the center or on top of grilled fruit.

Grate lemon or lime zest for a bright, aromatic citrus punch!

Get the Skinny You can substitute good ol’ cool whip for the creme fraiche but you are sacrificing flavor as the slight sour taste of the creme fraiche compliments this dish perfectly.