Combinations of textures and flavors make this grilled pineapple and cucumber salad not only a treat for the eyes, but a delight for the tongue. The perfect dish for your next backyard barbecue or luau, this salad hits all the right notes.

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Grilled Pineapple & Cucumber Salad

Combinations of textures and flavors make this grilled pineapple and cucumber salad not only a treat for the eyes, but a delight for the tongue. The perfect dish for your next backyard barbecue or luau, this salad hits all the right notes.

Course Salad, Side Dish

Cuisine Hawaiian, Vegetarian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12

Ingredients

• 1 small pineapple halved
• 1 large cucumber seeded and diced
• 1 red hot pepper Thai chili, jalapeno, seeded and diced
• 1 small red onion diced
• 3 Tablespoon mint rough chopped
• 3 Tablespoon cilantro rough chopped
• 3 Tablespoon fresh lime juice
• 1 Tablespoon sugar
• ½ teaspoon salt
• fresh pepper
• 1 - 2 teaspoons minced garlic optional

Instructions

• Cut pineapple in half with a sharp knife.
• Using a paring knife, carefully remove the core from one half. With a melon-baller hallow out to create a serving bowl and set aside.
• Trim the top and the outer layer off of the other half and removed the core, keeping the fruit in a large piece.
• Heat grill to medium. Place the pineapple bowl face down on the grill for about 5 minutes or until grill marks have formed on the top.
• Grill the large pieces of pineapple for about 5 minutes on each side or until slightly tender. Allow the pineapple bowl and grilled fruit to cool.
• Seed and dice cucumber and pepper and place in a large mixing bowl.
• Dice pineapple and onion and add to the mixture.
• Rough chop the mint and cilantro and toss with the salad.
• In a small bowl, whisk together lime juice, sugar, and salt & pepper. Pour over salad and toss to coat.

Serve

• Spoon into pineapple bowl. Refill the bowl as needed.

Notes

Use 2 tablespoon of fish sauce and 1 tablespoon of lime juice for the dressing to give this a Thai twist.

Swirls of spicy barbecue, smokey bacon, and tangy cheddar work in harmony to create an unforgettable, taste sensational loaf of bread. The flavors work perfectly along side any of your favorite summer picnic foods. Mop up that extra barbecue sauce with a slice, or replace that ordinary bun to build an amazing burger. BLT’s and deli sandwiches will never be the same. Top a toasted slice with a poached egg for an out of this world brunch experience. Better make two loaves so you have plenty on hand, this one is sure to be a crowd pleaser.

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BBQ Bacon & Cheddar Braid Bread

Swirls of spicy barbecue, smokey bacon, and tangy cheddar work in harmony to create an unforgettable, taste sensational loaf of bread.

Course Breads

Cuisine American, Pub Fare

Prep Time 2 hours hours

Cook Time 1 hour hour

Total Time 3 hours hours

Servings 16 Slices

Ingredients

Bread Dough

• 1¾ cup warm water
• 1 package active dry yeast
• 2 teaspoons salt
• 4½ - 5 cups flour
• 3 Tablespoons olive oil plus some for bowl

Filling

• 3 Tablespoons dry barbecue rub I used Dr. Rub Spices – Original Rub/Seasoning
• ¼ cup crumbled bacon room temperature
• ½ cup sharp cheddar cheese grated
• ¼ cup unsalted butter melted
• 3 Tablespoons pickled jalapeno peppers diced (optional)

Instructions

Bread Dough

• Place 1 ¾ cups warm water (120°-130° F) in mixing bowl. Sprinkle yeast on top and allow to activate for about 10 minutes.
• Put the Salt and 2 cups of flour into food processor and pulse to mix (5 – 6 times).
• Pour in yeast and water mixture and pulse another 5 – 6 times.
• Add olive oil.
• Add remaining flour 1 cup at a time pulsing to mix, scrape the sides of the bowl and continue to pulse until well mixed.
• Turn dough out on to a lightly floured surface and knead until smooth and elastic.
• Place dough in an oiled bowl and turn to coat all sides. Cover with a tea towel and place in a warm location to rise until doubled in size, about 45 minutes to an hour.

Filling

• Mix all ingredients together in a small bowl and set aside

Form the Braid

• Punch down dough and divide into 3 equal balls.
• On a light floured surface roll out the dough one ball at a time to about a 12″ x 14″ rectangle. Lightly brush the dough with melted butter.
• Evenly sprinkle with a third of the spice rub, bacon, and cheese. Roll up and pinch the seam shut. Repeat with the other two balls of dough, to form three ropes.
• Brush the sides and tops of the ropes with butter, and sprinkle with more of the spice rub. Pinch the ends of the three ropes together, and braid to create one loaf.
• Transfer into a large lightly greased loaf pan.
• Top with diced jalapeno’s if desired.
• Cover pan with a tea towel and allow bread to rise again for another 45 – 60 minutes.
• Heat oven to 375°F.
• When bread has completed its final rise, place in the oven for 50 to 55 minutes or until top is golden and loaf sounds hallow when lightly tapped.
• Allow bread to cool in the pan before removing.
• Place on a wire rack to completely cool and develop.

Serve

• Enjoy as a side to any dinner. Bread also makes an unforgettable sandwich.

The 4th of July, America’s favorite summer holiday. The day that millions of us will gather with family and friends, bringing with us coolers of drinks, Tupperware full of salads, and buckets of fried chicken. The idea of a picnic seems almost mandatory. Checkered tablecloths are unrolled, festive plates are neatly stacked, plastic silverware has been sorted, and paper napkins are weighted down with stones, all in anticipation of the treats to come. It is time for a party.

Preparing Fried Chicken:

Cooks note: I do not have one secret recipe I use for frying chicken, this post is more about the method and the technique. I like to mix it up and use different flavors and spices, but the chicken always turns out crisp and tender. 

Pour about 1″ of peanut or vegetable oil in the bottom of a large heavy skillet. Heat the oil slowly over medium heat until oil shimmers (Oil takes time to heat, do not try to hurry it by using a high heat). 

Skin on or off is totally up to you. Thoroughly rinse the chicken parts under cold water and pat completely dry with paper towels (Water and hot oil are not a good combination).

Set up a dredging station next to your skillet. I use three containers. Cornstarch in the first, an egg beaten with a teaspoon of cold water in the second (I add a dash or two of hot sauce to the egg if the mood strikes), and breading in the third. When it comes to what to use for breading, there is an endless variety of things that work well. Here are a few ideas, I am sure I have not listed everything. Bread crumbs (seasoned or not), cracker crumbs (any variety), crushed potato chips (I save the broken ones from the bottom of the bag, sour cream and onion are great), crushed corn chips, corn meal, instant potato flakes, or any combination there of. It is fun to mix it up, and depending on the breading you use, you can add a layer of interest to your chicken. The breading is also where I add herbs like Italian seasoning.

Use only one hand for dipping, keeping the other one clean to hold your containers or grab a towel. Start by coating the chicken in cornstarch. I find the egg wash sticks to it much better than using flour and it leaves no taste. Shake off the extra cornstarch, and gently roll the chicken in the egg wash, then into the breading and directly into the hot oil. Be careful not to drop the chicken in the oil, just gently slip it in. The oil should bubble but not splatter.

Do not overcrowd your skillet with chicken, make sure the is plenty of room around the parts to cook evenly. (As the chicken begins to cook, the heat of the oil will increase. It may be necessary to turn down the heat slightly to prevent the oil from splattering). Fry until the breading begins to turn a golden color, about 8 to 10 minutes. Carefully turn using tongs, and cook again for another 8 to 10 minutes. (Cooking times vary depending on your pan, type of oil, and size of the chicken pieces. Trust your eyes more than a timer to let you know when to turn).

I usually serve fried chicken at room temperature, after all it is picnic food, but If I am cooking chicken for a crowd and want to serve it warm. I heat my oven to 200°F and place a wire rack on a baking sheet to hold the finished pieces until everything is done.

When your chicken it a golden brown, place on wire rack over paper towels to drain. Served hot or cold, this bird will be a hit at the party.

And no picnic would be complete without some side dishes………………………..

Sour Cream and Dill Potato Salad

Cucumber and Tomato Salad

Four Bean Salad

Black Bean and Corn Salad with Mango

And don’t forget a few appetizers………………….

Curried Deviled Eggs

Bacon Wrapped Tater Tots

Creamy Avocado and Cucumber Dip

And last but not least, a couple of dessert options……………

Summer Fruit Tart

No-bake Peanut Butter Chocolate Eclair Cake

Rhubarb and Berry Crisp

I hope everyone enjoys a very happy and safe 4th of July!

Slices of beef tossed in a tangy sauce, topped with a napa cabbage slaw create this tantalizing collision of spicy and cool. A virtual explosion of flavors, this bun full of beefy goodness is a great way to offer something a bit different at your next backyard picnic. Preparing the roast the day before will give you a chance to attend your party instead of working it.

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Barbecue Beef Sandwich with Napa Slaw

Slices of beef tossed in a tangy sauce, topped with a napa cabbage slaw create this tantalizing collision of spicy and cool. A virtual explosion of flavors.

Course Main Course

Cuisine American, Southern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8

Ingredients

• roast beef sliced
• barbecue sauce
• Napa cabbage slaw
• dill pickles optional
• buns toasted

Instructions

• Place the slices of roast beef in a sauce pan with just enough water to cover the bottom of the pan. Cover with a tight-fitting lid and turn the heat to simmer.
• When heated add enough barbecue sauce to coat the meat.
• Hold on low until ready to serve (You may need to add a little more water and sauce depending on how long the meat simmers).

Serve

• Toast some buns and let your guests build their sandwich however they like. Just pile on the beef, top it with a spoon full of slaw, and crown it with some dill pickles. Delicious!

Notes

This is the perfect sandwich to serve at a BBQ. For a large group, prepare a roast in the crock pot the day before.

This is also a creative way to use up some leftover beef or pork roast, as well as chicken.

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Napa Cabbage Slaw

Cool and creamy slaw, so easy to make. Perfect companion for any BBQ dish!

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Servings 12

Ingredients

• 1 head napa cabbage chopped
• 1 carrot shredded
• ¼ cup white onion diced
• 3 scallions sliced
• 3 tablespoons ranch dressing
• 3 tablespoons green goddess dressing
• 1 teaspoon celery seed
• salt and pepper to taste

Instructions

• Place cabbage, carrot, and onions in a large bowl.
• Mix dressings with celery seed.
• Pour dressing over and toss. (You may need more or less dressing depending on the size of your cabbage and your personal taste).

Toast some buns and let your guests build their sandwich however they like. Just pile on the beef and top with a spoon full of slaw and a dill pickle. How easy was that? Now go and enjoy your party.

Perfect for a hot day, this shrimp and pasta salad is light, satisfying, cool, and delicious. Great served on a bed of lettuce for lunch or dinner, or as a side dish at your next picnic. The creamy lemon garlic dressing works in harmony with the fresh vegetables and crunchy shrimp to deliver a mouth-watering sensation of flavors that are sure to cool you down.

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Shrimp & Pasta Salad

Perfect for a hot day, this shrimp and pasta salad is light, satisfying, cool, and delicious.

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8

Author Christoph

Ingredients

Salad

• 1 lb pasta, drained and cooled
• 1 lb salad shrimp, rinsed and patted dry
• ½ cup red pepper, diced
• 1 mediums sized cucumber, peeled, seeded, and diced
• 1 medium crown of broccoli, cut into bite size pieces and blanched
• 1 carrot, julienned
• 2-3 scallions, thinly sliced
• 1 rib of celery, sliced
• ½ cup cherub tomatoes halved
• Parmesan cheese, optional

Dressing

• 1 teaspoon grated lemon zest
• 3 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 2 garlic cloves, crushed through a press or minced
• ½ cup light olive oil
• 1 tablespoon sour cream
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper

Instructions

Salad

• Cook pasta in lightly salted boiling water until al dente, testing for texture. Drain and cool.
• Prepare all vegetable by cutting and slicing. Blanch the broccoli to bring out the color.
• Rinse the shrimp and pat dry with a paper towel.
• Combine all ingredients in a large mixing bowl and toss well.

Dressing

• Whisk together all ingredients in a small bowl.

Assemble

• Pour over shrimp and pasta mixture and toss well to coat.
• Finish with fresh ground black pepper, and some grated parmesan cheese if desired.

Notes

I like to serve this dish over a bed of greens.

Memorial Day weekend is considered the official beginning of summer for a lot of people. Attractions such as amusement parks, marinas, and golf courses are geared up with summer help ready for the onslaught of patrons to arrive. Campground reservations have been made, tents have been unpacked, and picnics are planned. This weekend also marks the official kick off of the BBQ season for many (seems odd to me since my season is year-round). Stores have advertised weekend specials perfect for the grill, and charcoal sales are up. Time to cook outside.

It was the summer I was twenty-two that I spent the ‘tourist season’  (Memorial to Labor day) bartending in the fabulous Wisconsin Dells. Some friends I had made while working at the ski area convinced me to move to the Dells for the summer to see a different aspect of life. My connections got me a job working at a “six-flags” type venue which was owned by the Dells Boat Tour Company. It was a fun experience for me, and I still have fond memories of it to this day.

It was during my time in the Dells that I became a huge fan of the bratwurst. Wisconsin people are very proud of their German heritage, and take their bratwurst very seriously. The Sheboygan brat, considered by many to be the king of the sausages became my favorite. Even more controversial than which brat is best, would be which method of preparation is correct. There are differing schools of thought on this topic, and many a cold Leinenkugel has been tossed back discussing them. The one I will share with you is a technique that I learned and believe to be the best. If you would like to debate this….. well as long as you show up with some brats and some brews, I would be happy to discuss.

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Wisconsin Style Beer Brats

Fool-proof method for cooking the perfect brat, one of summers favorite treats. This is a great method especially for a large group.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• Bratwurst However many you want
• beer domestic light is fine
• onion rough chopped (divided)
• assorted peppers chopped (jalapeno too if you want)

Instructions

• onion, rough chopped (divided)
• Place the brats and half of the onion in a sauce pan. Fill with enough beer to cover.
• Simmer the brats over a low heat for 15 – 20 minutes or until they turn pale.
• Meanwhile in a skillet sauté the assorted peppers and balance of the onion to use as a topping.
• Place the brats on the grill over medium heat. The brats are already cooked at this point, so the object here is simply to get some color on them and give them the grilled flavor.
• Return the grilled brats to the pan of beer and onion. Hold them over low heat to keep them hot until serving.

Alternate Method

• You can also use sauerkraut in a similar fashion. Place the kraut in the bottom of a baking dish and lay the brats on top. Cover with foil and warm them over indirect heat. The steam from the sauerkraut will cook the brats and ready them for the grill. Return them to the pan after grilling to hold.

Notes

There are many different methods to cooking brats, this is simply the one I recommend. Use a good quality bratwurst. The end result will never be better than the ingredients you start with.

There are lots of kinds of sausage on the market. I tend to stay away from the ones that contain cheese, as they tend to catch on fire due to the higher fat content. Cheese is better as a topping than a filling.

Toast some buns and you’re good to go. Top your bratwurst with peppers, onions, and spicy mustard. Now, with a brat in one hand, and a cold beer in the other, you’re on your way to a great holiday weekend.  Ready?………Open wide!

Colorful, cool, and crisp. This quick and easy salad is a great addition to any meal. Perfect with an Italian dinner, or served with a burger in the backyard, this simple salad is always a hit.

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Cucumber and Tomato Salad

Colorful, cool, and crisp. This quick and easy salad is a great addition to any meal. Perfect with an Italian dinner, or served with a burger in the backyard, this simple salad is always a hit.

Course Salad

Cuisine American, Italian

Prep Time 20 minutes minutes

Servings 8

Author Christoph

Ingredients

Salad

• 2 cucumbers, peeled, seeded, and diced
• 1 small onion, diced
• 10 oz. cherub tomatoes, halved

Vinaigrette Dressing

• Dressing
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon Italian spice
• Salt and pepper to taste

Instructions

Salad

• Combine all ingredients in a large mixing bowl.

Dressing

• Combine all ingredients in a small jar and shake well. Store unused portion in the fridge.

Assemble

• Toss with vinaigrette dressing, adding only enough to completely coat. Chill well before serving.

Notes

Bottled Italian dressing can be used to save time.

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que. This simple salad is a great addition to any meal.

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Sour Cream and Dill Potato Salad

The subtle flavors of dill and sour cream bring a fresh summer taste to this potato salad. Try this side dish on a picnic with some fried chicken, or as a cool compliment to some spicy bar-b-que.

Course Salad, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Christoph

Ingredients

Salad

• 1 lb of new potatoes
• 1 cup frozen peas
• ¼ cup radish, thinly sliced
• 1 scallion, very thinly sliced

Dressing

• 1 cup sour cream
• 1 tablespoon mayonnaise
• 4 tablespoons chopped dill
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¾ teaspoon salt
• ½ teaspoon white pepper
• 1 tablespoon capers

Instructions

Salad

• Gently boil potatoes until fork tender. Drain and place in cold water to stop cooking. When cool, cut potatoes into thin slices.
• Place in a bowl with frozen peas, sliced radishes and scallion.
• Toss to mix all ingredients.

Dressing

• In a separate bowl whisk together the ingredients for the dressing.

Assemble

• Pour over salad and gently turn to mix.
• Season with salt and pepper to taste.
• Garnish with some additional capers, slices of radish, a dusting of paprika, and a sprig of dill.