Weekend BBQ, DR-style

Continuing on with my boycott of the stove, I now present you a weekend BBQ menu. This menu makes for an especially fun and relaxed weekend party since you can a few things in advance and just relax until you are ready to eat. Super easy + tasty = DR style. You’ll have plenty of time to go shopping for a new outfit.

Here’s our menu:
Summer Shandys (Fill a glass with 2/3 Pacifico, 1/3 San Pellegrino Limonata)
Black bean & quinoa burgers
Grilled romaine salad
Grilled peaches & vanilla ice cream

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First thing’s first. I made the burgers in advance and kept them in the fridge for a few hours:

Home-made black bean and quinoa burger,
makes about 6 burgers
1/2 cup uncooked quinoa
1 can black beans
1 1/2 cups mushrooms
1 cup breadcrumbs
1/4 cup nuts or seeds (I used pepitas, but you can use sunflower seeds, almonds, walnuts, whatever your heart desires)
1 ear corn
2 carrots (I had a bunch of little ones from the farmers market)
1 egg
1/2 t cumin
1/4 t cayenne (omit if you don’t like your food spicy)
2 cloves garlic
bread or buns
optional toppings: cheese, avocado, pico de gallo

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Let’s do this:

Cook the quinoa according to package directions (mine is 1 cup water to 1/2 cup quinoa). Meanwhile, shuck your corn and roughly chop your carrots.
In your food processor, process the garlic until minced. Then I added the ingredients in the following order, processing about 10-20 seconds after each addition:
-seeds or nuts
-carrots
-mushrooms
-cumin and cayanne
-half of the corn, 1/2 cup breadcrumbs, and half of the black beans (save the other halves!)
-egg
-half of the quinoa

Looks like this:
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Now combine the remaining black beans, quinoa, and corn in a bowl, and add the food processor mixture:
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Form patties and add breadcrumbs as necessary. I ended up adding the entire 1/2 cup of breadcrumbs since the burgers were a little wet. To ensure the burgers didn’t fall apart I grilled them on our grill pan for about 6-7 minutes per side.
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Toast your bread/buns and serve with cheese, avocado, and pico de gallo!

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Grilled Romaine Salad, serves 4
1 large head romaine lettuce
dressing (I poached this one from Cooking Light and made it in advance)

Let’s do this:
Cut the romaine in half lengthwise:
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Spray or brush both sides with olive oil and place cut side down on the grill for about 2-3 minutes. Remove from grill and cut each half again lengthwise. Serve with dressing.

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Grilled peaches & ice cream dessert, serves 4
4 large peaches
Vanilla ice cream (I used So Delicous Coconut Milk ice cream. If you haven’t tried this, its a must!)

Let’s do this:
Cut your peaches in half and remove the pits.
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Lay them cut side down on a hot grill for about 3-4 minutes. Flip them over and cook for 1-2 minutes. Serve with a scoop of ice cream:
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4 thoughts on “Weekend BBQ, DR-style

  1. Erica says:

    That looks so delicious! Hope you had a good weekend!

  2. moryan22 says:

    I can’t wait to try some of these recipes myself! Looks soooo delicious:)

  3. […] peach before, which I haven’t either before this week, check out these recipes – from Doughing Rogue  or All Salon. Or just grill ‘em up, sprinkle a little brown sugar and […]

  4. […] a peach, which I hadn’t either before last summer, check out these recipes – from Doughing Rogue or All Salon. Or just grill ‘em up, sprinkle a little brown sugar and cinnamon […]

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