Summer🌞Grill Party in My Kitchen! Huli Huli, Chimichurri, Provoleta recipes
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Surprise your guests or your
Surprise your guests or your family with new flavors from your grill! Whether you broil the skewers in your oven or place them straight on the outside grill, they will be delicious.
Vegetarians can fully enjoy these dishes
by using plant-based ingredients.
The cake made with store-bought ingredients was a quick solution for the day, but I have to mention that mixing in some of the (canned and then pureed) pie filling really made it extra moist and extra flavorful; I definitely recommend trying it!
Please, feel free to leave any questions or comments in the comments section. TY
Check out more dish ideas for your grill party by clicking on the links below (all YTshort videos).
Argentine Choripan with Traditional Chimichurri: Argentine Choripan with Chimichurri
Prickly Pear Salad: Prickly Pear Salad/Ensalada de Nopales
Mac 'n Cheese Mexican-Style: Mac 'n Cheese South-of-the-Border-Style
Green Chimichurri recipe:
A bunch of fresh Italian parsley, chopped
2 tablespoons of fresh oregano
Half of a small onion, chopped (about 3 tablespoons)
3-5 cloves of garlic, chopped
3 tablespoons of red wine vinegar
2 tablespoons of fresh lemon juice
1 teaspoon of chili pepper flakes
salt & pepper
Olive oil (EVOO), enough to cover the ingredients (at least 3/4 cup)
Place all ingredients in a chopper and puree. Set aside for the flavors to come out. Can be stored in the fridge for a few days.
Huli Huli sauce:
I used the pineapple juice from the can as I was using the fruit for the skewers, but any pineapple juice will do (freshly squeezed even better!).
Mix the following in a small saucepan:
1 cup pineapple juice
1/3 cup brown sugar
1 teaspoon of cornstarch
1/3 cup ketchup
1/4 cup soy sauce
4-5 garlic cloves finely grated or minced.
1" fresh ginger, grated.
1 teaspoon rice vinegar
2 tablespoons of garlic chili sauce
Cook the sauce slowly until it thickens (15-20 min). It can be stored in the fridge for about a week.
Salad with Roasted Baby Potatoes and Grilled Cheese
Melt about a cup of any shredded Italian hard cheese (Grana Padano, Parmesan, Romano etc.) in a nonstick pan.
Let it brown a bit on the bottom.
Once it cools and hardens, break it into small bite pieces.
Roast the baby potatoes at 425F, coated with salt, pepper, garlic powder and EVOO in the oven (uncovered) until cooked through and develop some color. Let them cool.
Mix romaine lettuce, endives or radicchio, cherry tomatoes, the cheese, the potatoes and fresh basil leaves with the dressing.
Dressing: 1/3 cup EVOO, salt, pepper, a teaspoon of white wine vinegar or lemon juice and dried basil. Prepare the dressing in advance for the flavors to come out.
Serve the salad right away.
Vegetarians can fully enjoy these dishes
by using plant-based ingredients.
The cake made with store-bought ingredients was a quick solution for the day, but I have to mention that mixing in some of the (canned and then pureed) pie filling really made it extra moist and extra flavorful; I definitely recommend trying it!
Please, feel free to leave any questions or comments in the comments section. TY
Check out more dish ideas for your grill party by clicking on the links below (all YTshort videos).
Argentine Choripan with Traditional Chimichurri: Argentine Choripan with Chimichurri
Prickly Pear Salad: Prickly Pear Salad/Ensalada de Nopales
Mac 'n Cheese Mexican-Style: Mac 'n Cheese South-of-the-Border-Style
Green Chimichurri recipe:
A bunch of fresh Italian parsley, chopped
2 tablespoons of fresh oregano
Half of a small onion, chopped (about 3 tablespoons)
3-5 cloves of garlic, chopped
3 tablespoons of red wine vinegar
2 tablespoons of fresh lemon juice
1 teaspoon of chili pepper flakes
salt & pepper
Olive oil (EVOO), enough to cover the ingredients (at least 3/4 cup)
Place all ingredients in a chopper and puree. Set aside for the flavors to come out. Can be stored in the fridge for a few days.
Huli Huli sauce:
I used the pineapple juice from the can as I was using the fruit for the skewers, but any pineapple juice will do (freshly squeezed even better!).
Mix the following in a small saucepan:
1 cup pineapple juice
1/3 cup brown sugar
1 teaspoon of cornstarch
1/3 cup ketchup
1/4 cup soy sauce
4-5 garlic cloves finely grated or minced.
1" fresh ginger, grated.
1 teaspoon rice vinegar
2 tablespoons of garlic chili sauce
Cook the sauce slowly until it thickens (15-20 min). It can be stored in the fridge for about a week.
Salad with Roasted Baby Potatoes and Grilled Cheese
Melt about a cup of any shredded Italian hard cheese (Grana Padano, Parmesan, Romano etc.) in a nonstick pan.
Let it brown a bit on the bottom.
Once it cools and hardens, break it into small bite pieces.
Roast the baby potatoes at 425F, coated with salt, pepper, garlic powder and EVOO in the oven (uncovered) until cooked through and develop some color. Let them cool.
Mix romaine lettuce, endives or radicchio, cherry tomatoes, the cheese, the potatoes and fresh basil leaves with the dressing.
Dressing: 1/3 cup EVOO, salt, pepper, a teaspoon of white wine vinegar or lemon juice and dried basil. Prepare the dressing in advance for the flavors to come out.
Serve the salad right away.
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