Wine and Cheese
Fridays are house wine-drinking days on the Homestretch, and since I was taking over traffic duties I was around to partake. Jeff, who is (sadly) retiring next week, always brings cheese; this week it was a wedge of Piave, a cow’s milk cheese made in the Piave River Valley region of Belluno, Italy, and a runny brie-like goat cheese from Salt Spring Island Cheese. They had to pin me down and pry the Swiss Army knife from my hands to keep me from finishing that Piave; it’s a little like a cross between Parmesan and aged Gouda, and it is divine. As was the goat cheese. I’m glad I didn’t have to choose and could devour them equally. We ate all of it in the studio between 6 and 7, after going off the air. (Both, by the way, can be found at Janice Beaton.) To wash it down, Mount Nelson Sauvignon Blanc 2007. Very grapey and drinkable. I’m not usually a white wine person, but I’d pick up another bottle.
As a vehicle, Raincoast Crisps. But the plain kind, which I have to admit I’ve never warmed up to. (Part of their problem: they are too loud. You can’t eat and listen at the same time. I kept having to stop chewing and say “WHAT?” Or, yes.. pardon me. W: “what?” Me: “pardon me.” W: “I said WHAT?”)
But it did remind me that I can make the rosemary-pecan kind my very own self, and I do believe I will whip up a batch for tomorrow night.
And once again, it’s Free Stuff Friday! Sarah, who fittingly lives in Seattle, got the Pike Place coffee and $25 Starbucks card last week. Yay Sarah! This week I have a 10 piece set of some of my favourite stuff – Pyrex. Honestly, Pyrex is brilliant. It never chips. It never seems to wear out. I have no idea how old my Pyrex bowls are, but they keep on going. You can even bake in them, if you ever want to make a domed birthday cake for any reason. This is a set of five (not quite domed) bowls that come with sealing lids, so you can cover them and pop them in the fridge if you like. Far better than plastic. Or as we use in our house, random yogurt containers.
I got a question by email yesterday that I thought I’d throw out there for you all to chew on – I’m sure between us we can come up with far more suggestions than I would on my own! Here’s your challenge, should you decide to accept it: Menu ideas for a drop in casual barbecue for 40-50. It would be nice to prep food ahead of time so as to stay out of the kitchen during the party. Suggestions?
One Year Ago: Chili
June 19 2009 07:57 pm | leftovers
Allison on 19 Jun 2009 at 8:15 pm #
It’s not much of a BBQ idea, but a great choice for a large group is pulled pork done in a crock pot. Nice and easy and the only prep on your part is the salads and dessert. It allows you time to develop a signature drink. After all, a good BBQ is all based on the quality of ice cold drinks being served. Have fun!
carla on 19 Jun 2009 at 8:29 pm #
Okay, my favorite thing to BBQ this summer on ‘my husbands’ new BBQ is baby back ribs. I found a rib rub recipe that calls for 1/3 cup salt, 1/3 cup sugar (1/2 brown, 1/2 white) and 1/3 cup spices (I use onion, garlic and celery powders, paprika, black pepper, a touch of cayenne, a bit of cumin. I preheat the BBQ then turn off the middle burner and turn the others right down to low and just let them go for a couple of hours after which I slather them with homemade BBQ sauce for the last 1/2 hour. They are so easy and no fuss (after you’ve made the rub and sauce, which last for many racks!!)
Julie, I am in love with your hummus recipe and I’ve been eating whole wheat tortillas slathered with hummus and filled with grilled veggies and roast chicken all week – mmmmmm Don’t know what I’d do without my ‘grazing’ cookbook!!
Melanie on 19 Jun 2009 at 8:39 pm #
I’m just thinking back to our post-wedding brunch that we held for 90 people at our house last year… I tried to make as much as I could ahead of time…
Oh – two great make ahead salads that totally got eaten up were the good old pasta salad recipe from Company’s Coming and Giada’s recipe for mediterranean couscous salad – so yummy!!!
I’ll give the dessert suggestion – one of the options has to be your two-bite brownies! The recipe doubles so easy and they are so easy to make ahead of time and freeze… throw them on a platter and done!
I’m always after cut up watermelon and any other kind of fruit with dip too…
I tell you – just open Grazing – all the best snacky stuff is in there for people to pick at!!! You made the best book in my pantry!
Good luck!
Tina on 19 Jun 2009 at 9:02 pm #
This is probably a very expensive suggestion for a group that big, but I like to do shrimp skewers with peeled uncooked shrimp in coconut milk, fish sauce, sugar, chili,lime. They can be prepped and sit in the marinade ahead of time and then thrown on the grill as needed and done in minutes. Great with a rice noodle salad.
Heather on 19 Jun 2009 at 9:09 pm #
Assuming money is no object, or that these 50 people are chipping in, ostrich burgers! You can get the pre-formed patties at the Farmers Market from Patsy Clark farms. Or, buy the ground ostrich from them and make your own. No egg, rolled oats, or other binders/fillers necessary – just mix the ground ostrich with some chopped onion, garlic, and whatever spices you prefer (I used Victorian Epicure’s picante salsa spice mix), and form into patties. Can be done in advance and frozen (Patsy Clark flash-freezes their meat, so they say it can be re-frozen once). We had neighbours over for these burgers the other night, and they raved about them.
Janeen on 19 Jun 2009 at 9:32 pm #
I’m a fan of the pulled pork as well. Easy and a crowd pleaser. Bbq drum sticks are another. With a great rub and sauce. BBQ corn salad…. yum. Grilled pineapple…. got to go BBQ now.
Charlene on 19 Jun 2009 at 9:41 pm #
For me, a good bbq is all about the sides. Lately, I’ve been loving the deliciously trashy bok choy salad that’s all over the internet: you toast slivered almonds, crushed ramen noodles, and sesame seeds to sprinkle over sliced bok choy, then douse it all in a sweetened soy-vinegar dressing. It’s not at all fussy, can be prepped age in advance, and is easy and cheap! Also, people seem to find it addictive.
Erica B. on 19 Jun 2009 at 10:52 pm #
Prosciutto wrapped melon slices
Tomato bruschetta on toasted baguette slices
Veggies and dip
Caprese salad made with cherry tomatoes and bocconcini(either in a large bowl or on skewers)
Spolumbos sausages & buns with appropriate toppings
Mini Cannolies and mini cheesecakes from Lina’s
Prosecco
anita on 20 Jun 2009 at 1:16 am #
I guess I am a traditional girl and prefer chicken or beef kabobs lots of veggies a load green salad, potato and macaroni salad with lots of fresh fruit to much on…Happy Day preparing for that many, I think I would crawl under a rock!!
Aimee on 20 Jun 2009 at 3:03 am #
A huge filet of salmon done either on a plank or in foil would be easy and a crowd pleader to boot.
It’s not grilled, but I did Southern pulled pork sandwiches for a group of about 40 last summer. It was dead easy, slow cooked the day before, served with crusty buns, pickles, BBQ sauce, and a killer slaw.
Make plenty of raspberry iced tea and ask people to bring brownies.
supersu on 20 Jun 2009 at 4:44 am #
barbque for a crowd!
drinks: sangria by the vat
salads: tortellini/potatoe/green
main: good old hottie dogs and burgers
then set up a toppings bar….
easy simple good
Dorothy on 20 Jun 2009 at 5:24 am #
How about marinated flank steak (equal parts soy sauce and red wine, some brown sugar, chopped garlic and ginger and a splash of olive oil), grilled on the barbeque, sliced thinly across the grain and served on slices of french bread or on crusty buns. It’s delicious and easy for a crowd. A black bean, corn, cilantro salad, a potato salad or baked beans would go well and are easily made ahead. I love making desserts so I would probably make fruit pizza or mini cream puffs filled with ice cream and frozen, served with chocolate sauce. Fresh fruit would be great too.
June on 20 Jun 2009 at 5:48 am #
We just had a big party about a month ago & had barbecued brisket (2 briskets fed 40 people – just barely), great beans that were cooked the day before, asparagus salad..oh & mac & cheese. Hey it was a group of students so we had to fill them up. Dessert – 2 kinds of cake, as well as home made ice cream sandwiches. Great crowd food!
Lauren on 20 Jun 2009 at 6:16 am #
We do a big barbeque every year for Canada Day, but we can never afford to feed everyone, so it’s a bring your own meat event. I do a big potato salad, and a greek salad, and we have ice cream cones for everyone. If I had the budget for it, though, I would do a variety of kebabs (my personal fave is chicken souvlaki with onions and green peppers.) If you had a whole bunch of bowls with kebab ingredients, people could make their own. That would be fun!
Christina on 20 Jun 2009 at 6:19 am #
If I were doing a BBQ for 40-50 people I would stay away from hot dishes for the following reasons. First, I wouldn’t want to be cooking during the barbecue (because I’d want to be mingling and visiting with my guests). Secondly, generally at a Barbeque of that size you grab your food and find a place to eat, so when the last person is getting their food the first guys is long done which means if you’ve set out hot food, it’s probably no longer going to be hot by the time the last people get their food.
That being said, I would do a HUGE beef roast from Costco, Barbeque it slowly earlier in the day (or the day before), slice it up really thin and put into a big roaster, add spices and BBQ sauce of your choice, put the roaster back to on the Barbeque on very low heat and do a hot beef on a bun! YUM!!
Along with it would be:
- a HUGE vegetable platter with dip
- a big ichiban salad
- an assortment of chips
- an antipasto tray (with pickles, olives, artichokes, roasted tomatoes, some delicious salty meats, etc.)
And for desert:
- a big Fruit tray
- a tray with an assortment of cookies, cupcakes, squares, etc.
Would love to know what she ends up doing!!!
Elaine on 20 Jun 2009 at 6:33 am #
The day beforehand, I’d marinate a bunch of drumsticks (gotta love them–so cheap and so easy to serve!) in olive oil, red wine vinegar, a bunch of fresh dill, and s/p, then throw them on the grill a batch at a time–they’re good both hot and, well, lukewarm.
Also, I’d make a lemon quinoa salad: juice/zest of a lemon, sun-dried tomatoes, olives, green onions, feta & a little bit of olive oil tossed together–holy crap, it’s super good, sooo healthy, and people always love it.
Ellen on 20 Jun 2009 at 6:58 am #
i would make chipotle chicken and black beans for tacos and keep them hot in a crock pot. set up a taco bar with simple toppings and have sides such as corn salad, chips, etc.
Jen on 20 Jun 2009 at 7:01 am #
Good old fashioned burgers. The fixin’s you could get creative and before hand saute some mushrooms with garlic and parsley or onions with barbeque sauce. Big pickle slices, fresh tomatoes and lettuce and big kaiser buns. Pair them up with a couple of salads, vegetable marinated salad or a spinach salad. Don’t want to spend all afternoon in the kitchen doing prep work. My second thought was kebobs but for 40-50 people they would take alot of time to cut and skewer. So I’d proably do burgers.
Elizabeth on 20 Jun 2009 at 7:10 am #
Hmmmm… I think I’d get a party pig from the Wild Rose brewery for drinks. Maybe a couple of different varieties. Would that make it a “kegger”? Yikes. For food, probably some pre-prepared and marinated kebabs to throw on the BBQ, possibly with some corn. Then a nice sweet summery salad, with berries. Cake for dessert.
Anonymous on 20 Jun 2009 at 7:18 am #
Ok, Japanese style barbecue
For the Grill (all prepped ahead of time, start grilling when the first guests arrive)
Boneless beef, pork, lamb liver cubed and threaded on skewered
Shrimp, clams
Seasonal vegetables
Yakitori: thinly sliced chicken threaded on skewers
SIDES
Lightly pickled Vegetables (think Coleslaw): carrots, daikon or radish,
Spinach, blanched and dressed with soy and sesame oil with sesame seeds.
Rice balls filled with seaweed condiment, umeboshi plums (make ahead of time, then serve with nori on the side) You can grill these before serving if desired.
Condiments: grated daikon, grated ginger, wasabi, soy, Yakitori sauce (make or buy)
Desserts:
ice cream and wafer type cookies
Drinks
sake
plum wine
beer
barley tea
sodas
Barnacle Bertha on 20 Jun 2009 at 7:18 am #
Ok, Japanese style barbecue
For the Grill (all prepped ahead of time, start grilling when the first guests arrive)
Boneless beef, pork, lamb liver cubed and threaded on skewered
Shrimp, clams
Seasonal vegetables
Yakitori: thinly sliced chicken threaded on skewers
SIDES
Lightly pickled Vegetables (think Coleslaw): carrots, daikon or radish,
Spinach, blanched and dressed with soy and sesame oil with sesame seeds.
Rice balls filled with seaweed condiment, umeboshi plums (make ahead of time, then serve with nori on the side) You can grill these before serving if desired.
Condiments: grated daikon, grated ginger, wasabi, soy, Yakitori sauce (make or buy)
Desserts:
ice cream and wafer type cookies
Drinks
sake
plum wine
beer
barley tea
sodas
Cecily on 20 Jun 2009 at 7:31 am #
I think that skewers are a great idea. Have a variety: shrimp or salmon, chicken, and beef. Then serve with a selection of different dipping sauces, you could have a few simple ones, and then a couple more complex. For sides I would go with the classic potato or pasta salad, as well as a green one. Then for dessert You could go with the two-bite brownies, cupcakes, or an assortment of cookies.
Sprout on 20 Jun 2009 at 7:43 am #
I’m with Christina, last year we had a stampede party and did beef on a bun, we bought a big prime rib roast from costco and my husband put it on the rotisserie on the BBQ. We had baked beans (in the crock pot) and cornbread muffins and some big salads. Very little to do during the party except watch the meat go around and around!
For dessert, I’m inspired this year by frozen desserts, make them ahead of time and then just pull them out, slice, and serve. A frozen mud pie or a frozen lemon slice. You can’t beat ice cream at a BBQ!
Vivian on 20 Jun 2009 at 8:18 am #
For a crowd that size I’d be tempted to try a really big paella done in a huge pan on an open fire. The making of it would be pure theatre. Guests could help by adding the ingredients at various times. Of course, sangria to drink and to begin various small tapas prepared ahead of time. Oh, and lots of artisanal bread shaped like wheatstalks (pain d’epi?)so that people could tear off nice chunks to sop up all the delicious juices. For dessert, something cool like a vanilla cheesecake with a choice of fresh fruit sauces and finally a good sherry.
robyn on 20 Jun 2009 at 10:02 am #
We did a BBQ’d turkey last week…so good! We used alder and apple wood to smoke it. And it feeds a LOT of people! For sides, a big pot of baked beans, homemade coleslaw (dressing added at the last minute) a cherry tomato, basil and feta salad, a huge green salad, a cold pasta salad with loads of veggies, and lots of crusty rolls. EASY, and everything was made ahead!
Mary Ann on 20 Jun 2009 at 10:22 am #
Hmm, that pyrex would come in handy in the kitchen of my new house; I didn’t have room for much in my tiny apartment kitchen. I have to say chicken pieces marinaded in a beer-chili-lime marinade, bacon wrapped corn on the cob, spinach salad with an oil-based herb dressing and pieces of mango and toasted nuts, and Jamie Oliver-style roasted potatoes, which are brilliant on the babrbecue.
Sue (London, ON) on 20 Jun 2009 at 10:42 am #
Roast beef & potatoes on the grill, a big bowl of potato salad and a large veggie tray. For dessert – brownies (from One Smart Cookie of course) & ice cream!
Pyrex Rocks – thanks for free stuff Fridays Julie. I look forward to participating every week!
Carol SB on 20 Jun 2009 at 1:11 pm #
I am enjoying reading everyone’s ideas here! Middle daughter is getting married this summer and I am just soaking up ideas for easy, pre-prepared (is that redundant?) food.
Something to consider is those of your guests with dietary restrictions, so I like to make sure a salad or so has rennet-free cheese (for my vegetarian friends), and maybe a rice salad or… Elaine’s quinoa salad (QED) would also accommodate those who can’t have gluten. Fresh fruit is also a good choice for folks with allergies (isolate from nut-type stuff, etc.) Having said that, I’ve found that people who have dietary restrictions are pretty self- responsible (and often eat before they come, just in case!)
Elizabeth’s suggestion of one of Wild Rose Brewery’s “pigs” is a great one (I JUST got back from picking up one of their raspberry ale pigs: a step up from recycling bottles and cans, the party pigs are cleaned and re-used. They even have names. Kimmy is currently residing in my fridge).
Sarah on 20 Jun 2009 at 1:27 pm #
Crockpot pulled pork for sure! It’s not really ‘BBQ’ but it’s easy and most people enjoy it. I do mine with a bottle of BBQ sauce and a jar of unsweetened apple sauce. I like kebabs for large groups as well since you can do all the chopping beforehand and either assemble them in advance or have a build-your-own party. We’ve also done build-your-own quesadillas and cooked them on the grill. Vinaigrette cole slaw, pasta/quinoa/couscous salads and veggie trays, nachos & salsa are all great sides for a drop in. I usually avoid any of the creamy stuff if it’s going to be sitting out for a while. Watermelon and cookies is my go-to dessert for big groups but we did grilled fruit kebabs a while back and they were great fun.
Kathy on 20 Jun 2009 at 1:33 pm #
Coleslaw Forever from Company’s Coming Salads – the longer it sits the better it gets.
Relish tray – Assortment of pickles and pickled beets, mushrooms, etc.
Watermelon
BBQ Burgers with the trimmings
BBQ beef on the bun – can be done ahead of time in the slow cooker. I have a recipe if anyone is interested.
Rubbermaid tubs full of ice with pop, coolers, etc.
Kathy on 20 Jun 2009 at 1:35 pm #
Couple more:
Ice cream cones or build-your-own sundaes for dessert
Taco chips & salsa
French bread & bruschetta
Tagyn on 20 Jun 2009 at 3:24 pm #
There are some awesome ideas for barbeques!
I love the Calico Baked Beans from the Best of Bridge, they go with anything from the barbeque! I like the idea of pulled pork or a flank steak.
Maybe some ice cream sandwiches with homemade chocolate chip cookies and an assortment of ice cream flavours for dessert.
angela on 20 Jun 2009 at 3:28 pm #
bbq’d chicken breasts, boiled potatoes, corn on the cob, tossed salad and angel food cake for dessert with whipped cream/strawberries.
Susan on 20 Jun 2009 at 4:04 pm #
To Mary-Ann: Bacon wrapped corn on the cob? Can I get more information? I have never heard of this and am intrigued!
I love all the fabulous party ideas. Thanks to Julie for inviting everyone to share.
Rose on 20 Jun 2009 at 4:12 pm #
I too love pyrex Julie! I’ve had three bowls for 25 years and they’re still my ‘go to’ bowls.
Big group for dinner? I love make-ahead salads like bean/corn/red pepper/onion and cucumber in oil and vinegar and thai noodle type salads along with a crisp green salad and a selection of dressings. On the BBQ I’d do pieces of chicken, pork steaks, hotdogs and burgers.
Rose
Jen on 20 Jun 2009 at 4:24 pm #
Three important items: Watermellon, Puffed Wheat Cake and Rice Krispy Cake. Not necessarily culinary delicacies, but perfect for a big bbq crowd, easy peasy and takes care of dessert.
My wedding cake was a 5 teir puffed wheat and rice krispy creation. Everyone thought it was fabulous and it was devoured in no time flat.
Cheryl on 20 Jun 2009 at 4:55 pm #
Proscuitto-wrapped asparagus, with a skiff of Boursin cheese tucked inside….grilled or baked in the oven. Dead easy and delish. Not too fiddly.
Caprese salad with yellow & red tomatoes, cheese curds from Sylvan Star and fresh basil.
One of your outstanding lentil/chickpea/rice salads – with fresh feta.
Pulled pork, BBQ beef, chili and baked beans — all in crock pots.
I LOVE pyrex, and my daughter is ‘finally’ moving out this fall — !
Haruko on 20 Jun 2009 at 5:17 pm #
How about something like satays (you could prepare a whole batch on skewers ahead of time and then) you could put on as people arrive, keep it in a cooler. Also, maybe a big bowl of chili. I saw a recipe for Asian Chili once, though I never tried it (it might go better with the satays…just a thought).
lovetocook on 20 Jun 2009 at 5:57 pm #
I have a fab CURRIED POTATO SALAD that I just made for Father’s Day tomorrow. Quantities are approximate. You may prefer to stir in the spinach and seeds just before serving, but make the potato part ahead.
Cook, cool and cube potatoes (new are best)
Add a few slices red onion, 1/3 cup dried apricots, cut in strips, 1/4 cup sunflower seeds, 2 cups of spinach, torn if large, cilantro, optional.
Dress with: 1/2 cup mayonnaise, 2 tbsp mango chutney, 1 tsp curry powder, pinch of sugar, salt, and 1 Tbsp fresh lemon juice.
Kirsten on 20 Jun 2009 at 7:18 pm #
We were at a BBQ last weekend, and your brown and wild rice salad with dried cranberries, apricots and toasted pecans was a hit. If there are any kids, toasted marshmallows are a lot of fun. I recently read about skewering strawberries with the marshmallows which sounded intriguing and a little bit different.
Marcia on 20 Jun 2009 at 8:01 pm #
I’m having a staff BBQ at our home in a couple of weeks, and one of my favourites for large crowds is a couscous veggie salad. It makes A LOT of salad, and doesn’t get that sad look that lettuce-based salads do after they’ve sat on a warm table for an hour or two.
I make a pkg of couscous with some turmeric thrown in, then add red pepper, raisins, red onion, chopped olives, a can of chickpeas, cilantro, and then pour over a garlic-y vinegar/lemon/olive oil dressing. The great thing about this salad is that you can make it the day before, and I think it almost gets better with age.
Good luck with your BBQ! I’ve never put one on that big, but you seem to embrace this kind of thing with a casualness I can only dream of. I’m looking forward to see what you come up with!
piccola on 20 Jun 2009 at 8:21 pm #
Veggie chili (with accessories, ie, cheese, sour cream, tortilla chips, etc) can be a main or a side for everyone, plus it’s cheap.
A vinegar-based coleslaw would hold up well and likely not give anyone food poisoning. And, again, cheap.
Maybe grill a couple pizzas, too?
jenn (in niagara) on 20 Jun 2009 at 8:29 pm #
Wow what fantastic ideas! I too am a great fan of the Pyrex but only have a few bowls.
So a casual BBQ for ~50 that’s a lot of mouths to feed!
That paella sounds great, and it is an interactive dish to make! I worked for a chef who catered a wedding and that was their main meal, after having 4 stations of appetizers. It was such a hit with everyone there!
My choices would be the skewers you can prep them the night before,and even have the guests cook their own to order. Of course you need a few sides, and everyone loves devilled eggs, they could be made the day in advance?! I love the quinoa salad and the couscous salads since they keep nice for a longer time. I also used to make a roasted veg and pasta salad that is pretty full flavoured!
Desserts would definitely have to be your 2bite brownies; the busy day cake you just posted, ice cream and of course some cheeses! Just tried the balderson red and white, they were created to pair with red and white wines! yummy!
have fun and enjoy the Q!!
Jenn
Mairi on 20 Jun 2009 at 8:38 pm #
We have just finished renovating our sundeck & the soiree I’ve planned includes –
Nibbles – Smoked salmon on crackers with cream cheese, capers & red onions
3 Salads – Santa Fe (corn, black beans, cilantro, orange peppers & red onion with a lime dressing), marinated bean & ramen noodle
Side – wild rice in the rice cooker
Main – beautiful BC chinook salmon foiled with sliced onion & lemon (yummy hot & delicious cold)
Desserts – fruit salad with yoghurt dip & chocolate zucchini cake
Bevvies – beer & ice cold cider
It has been a great year for fishing out here on the Left Coast so luckily the salmon is already in the freezer.
Love this site and all these wonderful ideas.
Sujata on 20 Jun 2009 at 8:53 pm #
Wow, what great ideas!
I’m moving and with my new backyard and BBQ will have to have a house-warming and try some of the suggestions.
Would love the pyrex.
Natalie (Michigan) on 21 Jun 2009 at 3:22 am #
Hi- I have such trouble with storage containers… I can never find the tops or matching pieces… such angst! Pyrex would be wonderful.
I can’t get the grilled red peppers, red onions (we had last night) and your mention of roasted tomaotes out of my mind. What about some sort of make your own fajita station. grilled chicken and the vegies mentioned above… not sure how far in advance the vegies could be done… tortilla soup in the crock pot, big pot of brown rice. and your cheeros (sp?) for dessert.
Susannah on 21 Jun 2009 at 6:11 am #
BBQ ideas – I love to raost tons of veggies and then make a pasta salad with them, could be done easily before hand, grill some shrimp/scallops in a BBQ wok for a mian I always find for a big crowd chicken souvlaki works real good…people sem to “expect” burgers so they’ve always seemed to enjoy at our place. Good luck with the BBQ. BTW, love the pyrex
Lisa on 21 Jun 2009 at 7:35 am #
That’s a crowd to plan for!
I’m a big fan of the caprese salad on a stick idea – everyone loves food on a stick!
My extended family back in Ontario used to do a “corn roast” every summer. The focus was on corn (obviously) It was boiled in a huge cast-iron kettle over an open fire, so it was quite an event. The rest of the meal was almost an afterthought – cold cuts, rolls, potato salad, green salad, watermelon and squares were pretty standard. That way the only actual cooking the day of was the corn, which doesn’t require much attention. We ate it smothered in butter and salt (it *was* the 70’s…) but you could update that with some fun compound butters – chili, cumin and lime maybe?
Love the pyrex, love free Fridays and love this blog!
ladyloo on 21 Jun 2009 at 7:54 am #
A big green salad! I know this is a side item, but it amazing how much people like to have fresh veggies at a big gathering. I suspect it make them feel a little virtuous when hey go back for thirds of baby back ribs or something.
Kate on 21 Jun 2009 at 8:29 am #
We had a great outdoor fiesta with enchiladas and make your own quesadillas on the grill. There was a huge crock of beans and plenty of made ahead additions… several kinds of cheese, caramelized onions, guacamole, tomatoes, chicken, shredded beef… etc., grilled veggies, homemade salsas, a big herbed green salad, fruit salad and a homemade ice cream cake for dessert. We even had a piñata for the kids afterward, followed by an evening bonfire.
Shelley on 21 Jun 2009 at 8:33 am #
I would do a large veggie platter, raw and roasted veggies on it. Large greek salad with orzo in it to stretch it further. (I like to throw giant seedless black or red grapes halved in as well. Love the contrast of sweet and salty). A large paella salad done with the rice and prawns. Feeds alot of people. Then I would skewer cubed pork loins and cubed beef tenderloin, and do them with a souvlaki type marinade. Pork and beef are the easiest to cook, as they don’t have to bee cooked well done. BBq some differant types of sausages, cut them up and throw them on a platter with some differant dips. If you need more Protein I would cook up a few salmon, (they can be served cold), and round it out with a fruit platter and some brownies/ cookies. Most can be done ahead, and anything cooked is minimal time.
Robyn in Mountain (Ontario that is) on 21 Jun 2009 at 9:47 am #
Happy Sunday, Julie!
My husband’s and my favourite thing for cooking on the barbecue and sharing with family and friends (and boy do we have a lot of them) is boneless, skinless chicken breasts marinated in fresh rosemary, olive oil, chopped sun-dried tomatoes and lemon juice (added about a half hour before grilling). They are juicy and delicious and are always served with a spinach salad, that contains thinly sliced red onion, red peppers, finely chopped broccoli (for the health of it!), and either feta and black olives or orange segments and toasted pecans. This is all tossed with my favourite homemade vinaigrette — in an old jar add the juice of two or three limes, enough olive oil to measure one and a half times the amount of lime juice, about two tablespoons of dijon mustard, three cloves of garlic, two tablespoons of maple syrup and a few turns of black pepper. Who needs more than barbecued chicken and salad?
Cheers!
Robyn
Robyn in Mountain (Ontario that is) on 21 Jun 2009 at 9:48 am #
Oops, forgot one thing. Add lots of glasses of wine to the above. Red or white, it’s all good
Penny on 21 Jun 2009 at 11:19 am #
The pyrex looks awesome, and sure could use it, we haven’t used plastic to rewarm for years and would certainly save on transferring left-overs!
Hum bbq for 50,
spiced nuts and pretzels set around to snack on with drinks
prime rib from Costco (always a hit)
mountains of potato salad (can also find at Costco or make your own)
bbq’d corn on the cob rubbed pre-grill with mixture of butter, thinly sliced basel, parmesan, S&P, (thus no further flavour required after coming off bbq)
large couscous salad
carrot salad with raisins
dills, pickled beets, olives
large stainless steel bowl of pre-cubed fresh fruit set on ice with dips on side
nanaimo bars, oatmeal & raisin cookies
keg ‘o beer, wine, mineral water
Doréus on 21 Jun 2009 at 11:41 am #
I always find these “wine tastings” on Homestretch a torture… of Tantalus. Most times I hear it in my car! Oh! That I were in studio with you all!
Cheryl on 21 Jun 2009 at 12:58 pm #
I love those bowls. Mom-in-law has them and I always think I should pick some up…
What about beef on a bun? Cook the roasts on the BBQ early in the day, along with some baked potatoes. Set up a bar with pickled onions, carmelized onions, a variety of mustards, mayo, and some good cheddar or gouda. It isn’t fancy, but it is good.
kloepelm on 21 Jun 2009 at 1:26 pm #
OK, I’m going to be contrarian: bratwurst. They’re a step above regular old hot dogs, they take well to a grill, and you can churn them out like the dickens. For sides, green salad or potato salad.
The real trick is choosing great condiments. You could try homemade (or -sigh- jarred) chutney, flavoured mustards, hot sauerkraut…or go really crazy and make a curry or an unusual relish. Lemon-zucchini, maybe?
Barbara on 21 Jun 2009 at 1:48 pm #
potato chips, pretzels
raw veggies – carrots, grape tomatoes, radishes
a grain salad – tabouli or a couscous or quinoa salad
corn and black bean salad
cubed chicken, peppers, eggplant on skewers – barbeque as the guests arrive, this is the only thing you have to cook that day
pita bread
watermelon, roasted marshmallows, chocolate chip cookies
iced tea, fruit punch
Erin M on 21 Jun 2009 at 4:52 pm #
any kind of kabob combination…its great to have a large batch of potato salad or greek salad in the fridge during the summer. I love bbq’s! Living on the westcoast, I’m thinking scallop and prawn kabobs…mmm
Nicole on 21 Jun 2009 at 5:18 pm #
Big BBQ? I echo the sentiments above about people loving food on sticks. Shrimp, chicken, veggies. The Barefoot Contessa’s recipe for chicken satay is divine and always a pleaser. For such a large group, I assume one is keeping it casual. So I’d go for interesting but easy nibblies – have you ever seen that superfast log of goat cheese that’s been doused in pesto, some sundried tomatoes and a sprinkling of fresh herbs go uneaten? Me neither. Great crusty bread, some of your DIY rainforest crisps (thank you for that, BTW, $$$ saver for sure!). Plates of olive oil and balsamic sprinkled with fleur de sel also disappears rapidly.
This summer, we are in love with Bonnie Stern’s Peruvian Chicken on the grill: smoked paprika = nirvana!
Love the site.
erin on 21 Jun 2009 at 7:43 pm #
Not very much you could add to this list!! I agree with meat on a stick – I think any type of food on a stick is pure summer. And Cheryl mentioned prosciutto wrapped asparagus – we do that too, but we stuff it with ricotta, parm, and mozza – then add some chunky tomato sauce on top. You can do the whole thing ahead of time, then just broil it for a few minutes before serving.
Another thing would be garlic bread. My aunt made the no knead bread the other night, and mentioned that it would be great sliced it half lengthwise, then slathered with roasted garlic (kind of like the kind Costco used to make).
PS that pyrex would be fantastic!!
Pat on 21 Jun 2009 at 7:49 pm #
Through the whole thing up to fate and make it potluck!
erin on 21 Jun 2009 at 7:49 pm #
oops – I added my email address as a website in the last comment so it looks like there is a link, but really there is not….
Doréus on 21 Jun 2009 at 8:54 pm #
Oh! And for the suggestion (but that requires a rather large): the French-Canadian méchoui. It consists in spit-roasting a whole calf (or half of one). Not fancy, but can feed a crowd, it’s delicious, and it’s always friendly.
Doréus on 21 Jun 2009 at 8:54 pm #
Sorry, meant to say “requires a rather large yard”.
margo on 21 Jun 2009 at 9:06 pm #
Wow! What a variety of ideas; I’m taking notes as we have our son’s wedding rehearsal barbecue to host in a month. I want to do salmon, but to make it go further and more like finger food, I think we’ll marinate bite-size chunks of it in a lime and cilantro marinade, then cook the whole lot without actually skewering them, and just put out toothpicks. Tasty little morsels to complement my daughter-in-law’s request for tourtiere tarts. Then of course, round it out with as much make ahead as possible, and get help from anyone who offers! Dessert: what about bite size frozen peanut butter pie filling dollop’d into those wee chocolate cup thingies? (I know I’m fixating on the bite-size theme, but we do want to help ourselves fit into these summery wedding garments, you know?) Wedding or no, I always recommend lots of fresh veggies and fruits. A favorite of ours lately: freeze grapes on a cookie sheet, and serve them in a chilled bowl (mini-pyrex?!), or a deep coffee mug. They’re sooo delicious and refreshing frozen.
Is it not overwhelming trying to choose from so many tasty choices?
Britt on 21 Jun 2009 at 11:51 pm #
I feel I must share the ultimate sangria-like drink that is fantastic for hot BBQ days: rose wine, some white cranberry strawberry juice, and cubes of watermelon. So simple yet so delicious.
Joni on 22 Jun 2009 at 4:33 am #
We’re in the process of planning a large BBQ party, so this has been really inspirational! We’re planning to do marinated chicken thighs, the bone-in, skin-on kind. They’re so good marinated in olive oil, lemon juice, garlic and a bit of soy sauce, and they’re still good at room temp, so they work for a big crowd.
glenda on 22 Jun 2009 at 5:24 am #
Wow – I’ve got nothing after all that! Lots of salads and a good man on barbeque duty?! But I’d sure love the pyrex!
Lisa on 22 Jun 2009 at 5:45 am #
Love those Pyrex! I’d make a bulgur wheat salad (great recipe in this month’s Cooking Light magazine, with grape tomatoes, chopped parsley and mint, chilled shelled edamame, lemon juice and olive oil, I’d add some goat cheese and olives as well?) and maybe broil some boneless skinless chicken breasts in advance and serve cold with hummus and lavash or pita. Grilled veggies would work nicely, too… ah, if only we lived in the country and not Manhattan, and had both a grill and space for a 50-person BBQ party!
Jen T on 22 Jun 2009 at 5:48 am #
Make the guest take care of themselves. Do up shishkabob items and let them create their own, and bbq their own, along with cold salads and a cooler full of drinks, you are set.
Have a great summer!
Barb on 22 Jun 2009 at 7:11 am #
If you had a couple of bbqs I would do a huge beef roast and a turkey on spits and maybe a whole salmon as well. Ichiban salad, white and sweet potato salad, veggie tray, bread rolls, pickles etc., fruit salad in a whole watermelon, cookies and squares. Maybe make a batch of rhubarb lemonade to go with it all. (Sounds easy, I know! Solicit help)
Jenny on 22 Jun 2009 at 7:17 am #
For that many people, I would suggest beef on a bun, or pulled pork – something like that – it can be prepped before and just kept warm in the oven or BBQ until needed – then everyone assembles their own.
eroica on 22 Jun 2009 at 7:26 am #
Tandoori chicken, couscous salad, chickpea and tomato salad, green salad. DONE.
Sue on 22 Jun 2009 at 10:28 am #
Kebabs, kebabs, kebabs…the possibilities are many. My personal faves are honey lime salmon kebabs and chicken kebabs, shrimp kebabs. Guests can have a couple of different kinds if they like and for the vegetarians out there,you can go with veggies only.these can also be done ahead.
A BBQ is not a BBQ without potato salad. Bon Appetit had the best potato salad recipe I’ve ever tried (called State Fair Potato Salad, I think. It can also be found in Sheila Lukins’ latest cookbook called “TEN”). I love a good Greek Pasta Salad and Green Salad-finish off with fresh fruit and Ice Cream, sorbets and you’ve got a perfect BBQ.
Melanie on 22 Jun 2009 at 11:21 am #
I just came across a great bbq dessert – a kabob with whole strawberries, cherries and angel food cake. drizzle with a honey-lemon marinade and use firm berries and cake. so delicious grilled and the combinations are endless!
I love the idea of a variety of ingredients set out to make your own kabobs…
my favourite summer/local produce appetizer is a thick slice of tomato topped with a fresh basil leaf and a mild cheese
JenF on 22 Jun 2009 at 11:47 am #
Whenever we have a big party, it’s always brisket, baked beans, coleslaw and buns. The brisket and beans can bake together in the oven and they’re both next to impossible to overcook. Plus the leftovers are fantastic! I know, it’s not really “BBQ”, but it serves a crowd and is really low-maintenance.
Andrea on 22 Jun 2009 at 11:55 am #
Wow! What great suggestions. Whenever I have a large crowd, and often planning for large crowds, my hoisin marinated flank steak is top on the list. I can email you the recipe, but Costco sells fantastic flank steak. Just slice it into strips, marinate for up to 2 days (or even freeze in advance in the marinade) then skewer (food on sticks is obviously a popluar idea) day of and BBQ. Everyone loves it because it ends up super tender and delish!
Andrea on 23 Jun 2009 at 8:14 am #
All of theses ideas are so awesome. I would definitely go with make your own kabobs. Then everyone gets what they want! Works for kids and picky eaters! Of course lazy man perogies and a variety of salads on the side too!!
Lesli on 23 Jun 2009 at 10:21 am #
Wow, that Pyrex is fancy…I still have the Pyrex set with blue lids that my husband got me for Christmas in 1993 – it lasts forever…yes, you can imagine my surprise and delight at opening such a thoughtful gift Christmas morning…ha!
amelia on 23 Jun 2009 at 12:26 pm #
I always love ribs. Or marinated short ribs, or burgers… really, I love anything off of the grill.