Whether it’s a family reunion or casual backyard cookout, try this fuss-free summer menu at your next outdoor occasion for relaxed yet delicious, crowd-pleasing fare.
Charred yet tender brisket tips are accompanied by sweet cherry tomatoes, crunchy purple onion, red and green pepper and mushrooms smothered in Sweet Baby Ray’s Award-Winning Barbecue Sauce.
Savory red potatoes, onion, fresh parsley and thick and salty bacon bits deliver a boost of flavor to this warm German potato salad that is traditionally served at room temperature.
This sweet and juicy corn on the cob is deep-fried, leaving the kernels crispy on the outside and tender on the inside, then lightly tossed with butter, sugar and kosher salt.
This refreshing tropical treat consists of watermelon, blackberries, blueberries, raspberries, kiwi and pineapple garnished with fresh mint.
Always a picnic favorite, this crisp and juicy golden brown chicken is delicious hot or cold.
You can’t go wrong with tart cherry filling in a flaky, buttery crust.
by The Schaefer House
Try these simple twists to make your summer menu more sensational!
Deep-Fried Corn on the Cob
Serves 6 to 8
- • 6 fresh ears of corn, cleaned and dry
- • 1 stick butter or margarine
- • sugar and kosher salt to taste
Shuck and clean all tassels off the corn. In a deep fryer or heavy Dutch oven, preheat peanut oil to 375 degrees F, and fry the corn whole or in 3-inch ears for 7 to 10 minutes, or until golden brown. Remove from grease, brush with butter, lightly sprinkle with salt and sugar and serve.
Warm German Potato Salad
- • 5 pounds red potatoes, quartered
- • ½ pound thick-sliced bacon cut into ¼-inch bits
- • all-purpose flour
- • ½ onion, diced
- • 2 stalks celery, diced
- • 4 cups apple cider vinegar
- • 4 cups water
- • 4 cups sugar
- • 1 tablespoon dry mustard
- • 1 teaspoon celery salt
- • 1 teaspoon celery seed
- • salt and pepper to taste
- • fresh chopped parsley
Cut potatoes, place them in pot and cover with salted water. Bring water to a boil, and cook potatoes until al dente (not mushy). In a skillet, fry bacon bits until crisp (tip: add a little water to bacon to help render fat and let evaporate out). Add onions and celery, and cook until translucent. Dredge with flour until grease is soaked up. Add remaining ingredients, and bring to a boil; it should be thick enough to coat a spoon. Adjust seasoning, pour over potatoes, garnish with parsley and serve.
Seasonal menu and dessert by Argyle Catering and Norma Jean Bax
Table décor by The Schaefer House