Carla Hall's
Summer
COOKOUT COLLECTION
Carla Hall CarlaHall.com Let's Get Grilling! I will be the first to tell you that one of my favorite things about the summer season is, of course, the food! From burgers and hot dogs to pulled pork and mac and cheese, there's not a summer cookout or picnic dish I've met that I didn't adore. Everything somehow just tastes tastier when eaten outside, sun shining on your face, surrounded by friends, family and the sounds and scents of summer. Everything in this summer cookout collection will make a wonderful addition to your next outdoor soiree. Your friends and family are going to thank you! Stay Cool & Have fun,
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Cover Introducing Quick Deviled Eggs Watermelon Salad with Radishes Broccoli Slaw with Pecans and Raisins Curried Sweet Potato Salad Slow Cooker Baked Bean Summer Squash and Pesto Salad Hot Dogs and Toppings Pulled Pork Strawberry Cake Banana Pudding Cupcakes with Toasted Meringue Blackberry Blueberry Pie Watermelon Strawberry Slushie Summer Grilling Tips
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Quick Deviled Eggs For when you just want a few or need them in a hurry. This tasty recipe is the answer.
Ingredients
Instructions
12 boiled eggs, cut in half 3 tablespoons Mayo 2 tsp Worcestershire 1 tsp mustard 3/5 dashes hot sauce 4 pieces of cooked bacon, chopped in bits Scallions, diced for garnish
Mix mayo, Worcestershire sauce, mustard and hot sauce together in a small bowl. Place a dollop on each boiled egg half. Top each with chopped bacon and scallions.
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Watermelon Salad with Radishes If your watermelon isn't very sweet, force it to be savory. That's what I've done by adding the peppery bite of radishes and onion and a threeingredient vinaigrette. With mint strewn all over the juicy fruit, this whole salad ends up being super-refreshing.
Ingredients
Instructions
Kosher salt and freshly ground black pepper 1 bunch red radishes, cut into ⅛-inch slices 2 tablespoons red wine vinegar 4 teaspoons extra-virgin olive oil ½ red onion, cut into thin slivers 4½ pounds watermelon (¼ of a large melon), rind removed, flesh cut into 1inch cubes 2 tablespoons torn mint leaves 4 tablespoons crumbled feta, optional
Dissolve a spoonful of salt in a large bowl of ice and water. Add the radishes and let sit for a few minutes to crisp. Whisk the vinegar, oil, and 1 teaspoon salt in a large bowl. Drain the radishes and add to the bowl, along with the onion and watermelon. Gently toss with your hands to coat evenly. Spread on a serving platter, grind pepper all over, and top with the mint. Add crumbled feta on top if you like.
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