RECIPES
JUST FOR THE GRILL OF IT 3 Festive Party Bites to Impress Your Guests by LI Chef Brittany Middlemiss
I love to create eclectic food that looks pretty, tastes delicious, and is simple to make. The idea is to make entertaining more fun with less stress. These recipes are perfect as an appetizer or a lite bite for any summer gathering. To save time, some parts of these recipes can be prepared beforehand, then completed when you are ready to grill. The goal is to spend less time cooking and more time enjoying your party! Note: my recipes do not have precise measurements; feel free to add however much you like of any of the ingredients. Interpret these recipes loosely and alter them to your taste, it’s impossible to get them wrong!
Grilled Avocado & Shrimp Ceviche
Grilled Naan Bread with Truffle Honey, Peaches and Burrata
ING RE DI E N TS
IN GR ED IEN TS
• • • •
1 lb. cooked shrimp* Juice from 2 limes Avocados Cherry tomatoes, sliced • Chopped cilantro
• • • •
Grilled corn on the cob Salt & pepper Olive oil Mexican Cotija cheese (available in most supermarkets)
*This recipe can also be made as a marinade using raw shrimp, which should be grilled on the BBQ before being served and consumed. FO R TH E SH RI M P C E V I C HE
Remove corn kernels from cob. Place the shrimp, tomatoes, cilantro, and corn in a bowl. Pour the lime juice over the shrimp mixture. Add salt & pepper to taste. Gently toss to coat. Cover your ceviche and refrigerate for at least 30 minutes or up to 8 hours. Best served chilled or at room temperature. G RILLI N G T H E AVO CA D O
Open the avocado and remove the pit. Lightly oil avocado and season with salt and pepper. Place flesh side down on hot grill until you get those beautiful grill marks. FINAL ST E P
Remove from grill and fill the inside with your ceviche. Crumble on the Mexican Cotija cheese and enjoy!
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• Naan bread • Olive oil • Arugula
• Salt • Peaches • Burrata cheese
• Truffle honey (or regular honey)
D IR EC TIO N S
Grill the naan bread until nice and toasted. Top with arugula, olive oil and salt. Slice your peaches and place them on the grill just until golden brown. Slice burrata and arrange over the arugula. Add grilled peaches and drizzle with truffle honey - I added some of the leftover grilled corn as well - no food waste!
Whipped Herbed Goat Cheese Dip with Cherries and Grilled French Baguette IN GR ED IEN TS
• French bread or baguette • Herbed goat cheese D IR EC TIO N S
• Sour cream • Cherries • Fresh basil
• Olive oil • Salt & pepper
Place herbed goat cheese in a food processor, add 1 tablespoon of sour cream and a splash of water until you get a spreadable consistency. Slice French bread on a diagonal and lightly grill - watch carefully as bread grills quickly! Slice up cherries and fresh basil. Place your dip in a bowl and top with the cherries, basil, olive oil, salt & pepper. Serve with the grilled bread.
