Finger Lickin’ Good: Great BBQ Recipes Inspired by Fruit

I don’t know about you, but as the weather gets warmer and the BBQ season draws near, my mouth starts to salivate at the thought of all the yummy, tasty and often healthy BBQ food options (not to mention the myriad of cocktail options!) I always enjoy Memorial Day because its the kick off of the season and a perfect time to try some delicious and inpsired new BBQ recipes. Some of my fav summertime delights use fruit in their recipes to add a burst of flavor or an unexpected twist. Just because I love you, my loyal follower and biggest fan, I have included the links to some of these yummy recipes below, Bon Appetite!

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BTW I am also on the hunt for the best homemade macaroni and potato salad recipes, you know the old fashioned kind like Grandma used to make? If you happen to have one of these tasty recipes, please post and share with us all. Happy Memorial, relax and enjoy!

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Grilled Spareribs with Cherry Cola Glaze

Mara-a-Lago Turkey Burgers with Mara-a-Lago Pear Chutney

Apple Slaw

Barefoot Contessa’s Curried Couscous

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And of course as an added bonus I had to include a recipe for one of my all time favorite summertime libations, Sangria! Here’s my favorite super easy go to sangria recipe from Hipcooks cooking classes here in LA–Dee-Lish!

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Hipcooks Sangria
Serves 8

2 bottles of red wine like Two Buck Chuck from TJ’s (I like Shiraz)
3 oranges, thinly sliced
3 limes, thinly sliced
½ a bottle of Mango Passionfruit juice (Trader Joes sells it or other tropical juice)
A dash of Citronge (from TJs), or Grand Marnier or Cointreau

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Combine all ingredients and muddle. You can make it up to 8 hours in advance. Serve in chilled glasses with ice on a hot day. Also, you can consider adding any of the following when in season: sliced apple, peach, green grapes and even Rainier cherries. Remember to add these softer types of fruit after muddling. Also, why not try the same as above but with white wine, for a very delicious Sangria – called Clerico in Argentina.

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