Wesley's Backyard Barbeque
is out now and it's time for summer fun. I like to invite my friends over for
a cookout. They can bring their children if they are old enough to swim and
know how too. It is rather annoying to have screaming toddlers over for a cookout!
So pack up the cooler and sit in your lawn chairs. Hopefully you have a grill
or this cookout menu will not be very satisfying for you.
the dip, you should use a Haas avocado. They are the small crinkled looking
darker ones. Haas avocados are from California whereas the lighter green larger
ones are from Florida. Those are more watery than the Haas variety. The dip
is great with potato chips or vegetables if your waistline sill feels tight.
You can skip the buns with the burgers and they will still be juicy and delicious
if you don't want carbs (skip the breadcrumbs too). You can remove the corn
early and it will stay warm in the foil until the burgers and buns are ready.
The banana pie is fabulous, just make it the same day you want to serve it.
The avocado will not darken in the dip so it can be made in advance.
Summer Backyard Barbecue
Burton Dip with Chips and Crudities
sour cream (can use fat free)
package Good Seasons Italian Salad Dressing Mix
of 1/2 lemon
avocado chopped finely
tomato chopped and well drained
all ingredients and refrigerate.
tablespoons Pesto (store bought is fine)
2 lb. Ground
lightly packed minced fresh basil
cup minced red onion
fine Italian bread crumbs
sun-dried tomatoes packed in oil, drained and finely chopped
to 2 teaspoons garlic salt
large seeded sandwich rolls
slices Monterey Jack cheese
large tomato slices
red onion slices
a grill prepare a medium hot fire. In a small bowl combine the mayonnaise with
the Pesto and set aside. In a bowl combine the sirloin with the wine, basil,
onion, sun-dried tomatoes, breadcrumbs, and garlic salt. Handling the meat as
little as possible to avoid compacting it, mix well. Divide the meat into 6
even portions and shape into patties to fit the rolls.
the fire is ready, brush the grate with oil or spray with Pam. Grill burgers
according to your preference. During the last few minutes of cooking, toast
the buns on the grill and place a slice of cheese on each burger. Spread the
mayonnaise on the buns and top with a burger, lettuce, tomato, and onion. Enjoy!
6 ears of the freshest corn you can find. Shuck them and get all the silk off
of them. You will need 6 squares of aluminum foil to wrap the ears in. Spread
softened butter on the corn and sprinkle with salt and freshly ground pepper.
Then roll each ear up in a square of the foil. Grill these turning once or twice
for about 12 minutes while you grill the burgers.
12-ounce box vanilla wafers
large egg yolks at room temperature
tablespoons unsalted butter
teaspoon fresh lemon juice
large egg whites at room temperature
of crème of tarter
tablespoon sifted powdered sugar (just shake it through a strainer)
the oven to 325 degrees. Lightly grease a 10-inch pie pan. Line the sides with
vanilla wafers with the flat side of the wafers facing the center of the pan.
Cover the bottom of the pan with wafers flat side down. Cut 1 and 1/2 bananas
into thin slices and layer over the bottom layer of wafers. Cover with another
layer of wafers. Slice the remaining bananas to add another layer. Top with
another layer of wafers.
make the pudding:
the egg yolks in a small bowl and set aside. In a small bowl, combine 1/4 cup
of milk with the flour and stir to make a thin paste. In a no aluminum 2-quart
saucepan, combine the paste with the remaining milk, sugar, butter, lemon juice,
salt, and vanilla. Cook over medium heat, stirring constantly with a wooden
spoon, until mixture is hot. Transfer a few tablespoons of the mixture to the
yolks and mix thoroughly. Pour the yolks into the saucepan and cook stirring
constantly until the mixture comes to a boil and thickens, about 15 to 20 minutes.
Pour the pudding into the pie.
make the Meringue:
the egg whites and crème of tarter in a medium bowl at medium speed until soft
peeks form. Beat in the powdered sugar at high speed until stiff, glossy peaks
the meringue over the pie and bake for 15 to 20 minutes, or until the meringue
is golden brown. Let cool on a wire rack, then refrigerate until ready to serve.