August Birthdays
  Re: (...)
Here we go with another month of birthdays - anyone want to choose a birthday dinner???? Are people getting tired of this event, should we just skip it and let anyone choose a dinner as they are wanting to try something new?? (I hate to keep nagging if others don't want to do this anymore....I won't pout too long )

Trixxee- August 11
Sharon/Harborwitch - Aug. 14th
Jan/Halfbaked - Aug. 16th
DFen/Denise - Aug. 19
smschwag/Shirley- Aug. 29
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: August Birthdays by cjs (Here we go with anot...)
Would you just look at all the beautiful Leo's....ok and 1 Virgo. Meow!! We're bbq'ing on my birthday. So how about a BBQ Birthday theme?
  Re: Re: August Birthdays by DFen911 (Would you just look ...)
Go for it!
  Re: Re: August Birthdays by HomeCulinarian (Go for it!...)
I love the idea!!!
Keep your mind wide open.
  Re: Re: August Birthdays by Gourmet_Mom (I love the idea!!!...)
BBQ works for me! Looking forward to seeing your menu, Denise.

"Drink your tea slowly and reverently..."
  Re: Re: August Birthdays by Mare749 (BBQ works for me! L...)
Me too!! whew

And I hope Shirley will join us and we can share a birthday dinner with her - something that can be made for one or two.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
  Re: Re: August Birthdays by cjs (Me too!! whew [img]...)
I think the goal should be all aspects of the meal are done on the grill.

So far my menu is -

Grilled Romaine Salad
T-bone steaks with grill roasted red bell pepper chutney
Corn on the Cob

And for dessert peach cobbler in the dutch oven.

I think I just drooled
  Re: Re: August Birthdays by DFen911 (I think the goal sho...)
Sounds great, Denise. Where do we find the recipes?
  Re: Re: August Birthdays by HomeCulinarian (Sounds great, Denise...)
Doh! Ok I'm on it...give me a few
  Re: Re: August Birthdays by DFen911 (Doh! Ok I'm on it......)
For Grilled Romaine Salad –

I use the packed of Hearts of romaine which is usually 3 heads.

1 Pkg – Hearts of Romaine
1 large red onion cut in 4 thick slices
2 large firm red tomatoes cut in half
½ pound asparagus

Slice each head in half lengthwise. Drizzle with olive oil and fresh cracked pepper. Do the same for all the veggies.

Preheat grill to med high heat. Place onions on grill and grill to just tender. The tomatoes grill for just a few minutes to get sear marks. Asparagus grill till tender. Once all veggies come off turn heat to high or add a few more coals. (I always keep about 10 to the side already hot in the chimney) Take the lettuce and place it cut side down for about 1-2 minutes max. You just want a fast char. Place all veggies onto a cookie sheet and put into the fridge while you work on the other menu items.

For a dressing I just use some fresh lemon juice and a bit of olive oil.

T-Bone steaks. All I do for mine is S & P and grill to whatever doneness you like. I’m a medium rare gal 

Red Pepper Chutney (You can do this before the salad or even in your oven a day or two before)

3 red bell peppers
2 green onions
2 Tablespoons olive oil
1/8 teaspoon cumin seeds
1/8 teaspoon caraway seeds
1/8 teaspoon coriander seeds
1 Tablespoon minced fresh cilantro
1 Tablespoon sherry wine vinegar
Salt, freshly ground black pepper, and cayenne

Coat the red peppers and green onions lightly with the olive oil and place over glowing red coals on a charcoal grill, turning frequently. The green onions should be removed as soon as they turn bright green and the outer leaves are barely blackened. The skin on the peppers should blacken thoroughly and blister.

After all sides have been charred, remove the peppers from the grill and place them in a medium mixing bowl. Cover the bowl with plastic wrap or a plate for 10 minutes, then remove the skin and seeds from the peppers. Cut the grilled green onions into 1-inch lengths and chop the peppers and onions roughly.

Place a small dry saute pan or skillet over medium heat (I do this on my grill as well). Add the cumin, coriander, and caraway, and toast until the spices begin to give off a nutty aroma, about 1 to 2 minutes. Remove the pan from heat and let the spices cool. Transfer the mixture to a miniature food processor or coffee grinder and grind it into a fine powder; this also may be done by hand with a mortar and pestle. Add to the pepper-onion mixture. Stir in the cilantro, vinegar, salt, pepper, and cayenne. Check the chutney for seasoning and adjust if necessary.

Grilled corn on the cob, I’m not a big leave the husk on and cook em. So I shuck them and put a little olive oil, salt and pepper and a tad of red chili powder on and then grill them.

Dutch Oven Peach Cobbler. (Also called dump cake)

This is a recipe that does require a cast iron dutch oven. If you need to buy one this is a great excuse!

1 lg. can sliced peaches
1 pkg. white or yellow cake mix
1/4 lb. butter (1 stick)

Utensils: Dutch Oven: Prepare charcoal (35 pieces) for Dutch Oven baking.

1. Rub the inside of the Dutch oven with cooking oil.
2. Place 8 pieces of charcoal under the oven and 20 pieces on top.
3. When the oven is hot, pour peaches and juice into the oven.
4. Add the dry cake mix on top of the peaches.
5. Cut the butter into pats (small chunks) and place on top of the cake mix.
6. Dust everything with cinnamon (lightly).
7. Put the lid back on the oven and bake for 40 minutes.
8. Check cake with a clean straw or knife. Do this by sticking the straw into the cake mix. If the straw comes out clean, the cake is done. If not, add charcoal to the oven and bake 10 more minutes. Check again.
Note: A double batch can be baked in a 14 inch Dutch oven. 2 cans of peaches makes a juicier cobbler.

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