What should I take to the cookout?

Question

My uncle and aunt's one year anniversary is coming up. They're having a cookout to celebrate. The thing is, it isn't your average cookout...it's a bit fancier. There won't be hot dogs and potato chips or anything like that.

So, I'm up for suggestions. I already have planned two desserts that I'm taking (this chocolate dessert thing and key lime tarts). Now I need some sort of side or something. Thanks!

googoogirl...we live in a dry county. I would have to drive an hour and a half if I wanted to bring anything with alcohol.

Answer 1

Kabobs are always a crowd pleaser at a cookout!! ENJOY!!!

Surf & Turf Kabobs
1/2 lb. top round steak, cut into 16 ( 1-1/4" ) cubes
16 large shrimp, peeled and deveined
16 large button mushrooms
1/2 cup soy sauce
1/2 cup dark corn syrup ( such as Karo® Syrup)
1/2 cup lemon juice
1/3 cup vegetable oil
3 T. prepared yellow mustard
3 T. minced garlic
1 tsp. ginger
1/2 tsp. pepper
2 small zucchini, cut into 8 ( 1" ) slices each
8 ripe, but firm, cherry tomatoes
Preparation -
Place the steak cubes, shrimp and mushrooms in a gallon size zip top bag. In a bowl, whisk the soy sauce, corn syrup, lemon juice, vegetable oil, mustard, minced garlic, ginger and pepper together. Pour half of the mixture in the bag. (Reserve the remaining half for basting.) Seal the bag, place it in the refrigerator, and marinate for at least 4 hours or overnight. Drain and discard the used marinade. On each of 8 long skewers, thread 1 steak cube, 1 mushroom, 1 shrimp and 1 slice zucchini; repeat. Place the kabobs on a grill, 6" above hot coals. Grill for about 10 minutes, or to desired doneness, turning and basting frequently. When the kabobs are nearly done, during about the last 2 minutes of grill time, place 1 cherry tomato on each skewer.

***Try this site for other kabob recipes:
http://www.bellaonline.com/articles/art31931.asp

Answer 2

Well the food and deserts are very filling so maybe something light and fresh like a fresh fruit platter designed in a pretty way on a platter . Put a disposable doily on the platter first. Cut the fruits into different shapes with a cookie cutter( you can find flower shapes and things like that)Place them on the platter in a design or just pile them up with all the different colors mixed up. Sprinkle with a little powered sugar. You can also use fruits such as watermelon or cantaloupe and carve it out and use them to place the fruit in. Bring those fancy tooth picks , they can use those to eat the fruit off of. Pretty napkins are always a nice touch.

Answer 3

If your planning on cooking something, you can bring bbq chicken or korean bbq or even some crepes or jelly bean cupcakes that are really cute. I got these ideas from this new video cooking site. The best part is you can actually watch how to make the dish! Or post your own!

http://www.activecooks.com/

Hope you have fun at the cookout!

Answer 4

How about orzo salad? It's really simple and makes a lot.

1 cup orzo
1/2 bag of fresh spinach, chopped up
1 can garbanzo beans, rinsed and drained
1 bunch green onions, chopped
(Sometimes I put sun-dried tomatoes and/or black olives for color)

Boil and drain the orzo and immediately toss with everything else. Then make the lemon vinaigrette.

1/2 cup olive oil
Juice of 2 lemons
Zest of 1 lemon
Big spoonful of garlic
Big pinch of dried oregano
Salt and fresh ground pepper

Shake, and toss with the salad. Then sprinkle a pkg. of crumbled feta on it. The lemon-garlic feta or the sun-dried tomato feta crumbles works great with this.

Answer 5

Spinach Dip in a Rye Round

Answer 6

Get a jar of fresh oysters. Put one each on a wet wooden skewer and bar-b-que for just 2 or 3 minutes, until hot and set. Just before serving, dip in bar-b-que sauce.
Wonderful!

Answer 7

How about a Green Bean Casserole. It is very good and looks really nice with the crispy onions on top. The recipe is on-line.

Answer 8

The orzo salad is a wonderful idea! I make it all the time. It doesn't take a long time to make. The thing I like the most about it though is that it doesn't have any mayonnaise in it so you don't have to worry about keeping it cold.

Answer 9

********JAPANESE NOODLE, SHRIMP, AND CUCUMBER
SALAD
2/3 c. rice wine vinegar
1/4 c. soy sauce
1/4 c. vegetable oil
3 tbsp. sugar
1 tsp. dry mustard
Pinch of cayenne pepper
SALAD:
1 lb. fresh bean sprouts
14 oz. dried soba noodles
1/4 c. oriental sesame oil
2 lbs. cooked bay shrimp
3 lg. cucumbers, peeled, halved, and thinly sliced
6 green onions, sliced
Red cabbage leaves
For Dressing: Whisk together vinegar, soy sauce, oil, sugar, and mustard in small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead. Cover and leave at room temperature.)
For Salad: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain. Bring large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Refresh in cold water. Drain and place in large bowl. Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately.)
Add bean sprouts, shrimp, cucumbers, and onions to noodles. Drizzle with dressing. Toss gently to combine. Line platter with cabbage leaves and mound salad in center.

Answer 10

Take a nice bottle of champagne, to toast the couple, also some flowers.