Complete Barbecue Menu
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Complete Barbecue Menu

Complete Barbecue Menu

Summer is here. Why not try something a little different at your barbecue?

by

© Debby Segura

Szechuan Pasta Salad

(Adapted from Cold Pasta by James McNair)

(Serves 8-10)

1 pound angel hair pasta
2 T and 1/4 cup soy sauce
2 T peanut oil
1/2 cup mayonnaise
1 T Dijon mustard
2 T toasted sesame oil
1 t sesame chili oil
1 1/2 tablespoons brown sugar
6 green onions, cut diagonally in 1/2" slices
4 carrots, peeled and cut into 2" long matchstick pieces
2 red peppers, cut in 1/2" inch squares
1 8 ounce can bamboo shoots, sliced in matchstick pieces
1 15 ounce can baby corn, drained and cut in 1/2" slices
½ cup fresh cilantro leaves
½ pound snow peas, cut into matchstick pieces and blanched until
crisp-tender, cooled in ice water and drained.

1 recipe Teriyaki chicken breasts

Cook pasta in rapidly boiling salt water until just tender. Drain and toss in a large bowl with 2 T soy sauce and 2 T peanut oil. Coat noodles thoroughly.

In a jar, combine mayonnaise, mustard, sesame oil, sesame chili oil and the remaining soy sauce. Refrigerate until ready to use.

Add reserved carrots, peppers, bamboo shoots, baby corn, and mayonnaise dressing to the pasta. Mix gently, but thoroughly, with hands. Refrigerate until 10 minutes before serving. Add the green onions, cilantro and snow peas and toss again until thoroughly combined.

Top with slices of the Teriyaki chicken breasts.

Teriyaki Chicken Breasts

© Debby Segura 2002

(Serves 8)

4 boneless, skinless chicken breasts, cut or pounded until of uniform thickness
1/4 cup soy sauce
2 T frozen pineapple juice concentrate
1 T peanut oil
1" slice of ginger, peeled and minced
2 cloves garlic, minced
½ teaspoon red pepper flakes

Combine all of the ingredients in a small bowl with a whisk and place in a heavy, large re-sealable plastic bag. Add chicken breasts and seal bag. Turn bag over several times to coat chicken evenly. Prepare barbeque (medium-high heat). Place the chicken breast on the grill and cook about 3 to 4 minutes per side until just done -- careful not to dry out the meat! (Discard the bag and the marinade.) Slice the breasts on the diagonal, against the grain of the meat, into 1/2" strips. Serve hot immediately or cold, but do not reheat.

Korean Short Ribs

(Adapted from Bon Apetit)

(Serves 8)

1 cup soy sauce
½ cup Mirin or Sweet Sherry
½ cup firmly packed brown sugar
1/4 cup rice vinegar
1/4 cup toasted sesame oil
1/4 cup minced garlic (about 15 cloves)
2 large green onions, chopped, plus more for garnish
5 pounds Korean-style short ribs (beef chuck flanken, cut 1/3 to 1/2" thick across the bones, about 20 pieces

Combine first 7 ingredients in a bowl. Whisk to blend well. Pour into a heavy jumbo re-sealable plastic bag. Add ribs and seal bag. Turn bag over several times to coat ribs evenly. Refrigerate overnight, turning bag occasionally.

Prepare barbeque (medium heat). Drain ribs and discard marinade. Working in batches, grill ribs until browned and cooked (about 5 minutes per side). Mound ribs on platter and garnish with thin curls of green onions, sliced very thinly with a sharp knife.

Asian Cole Slaw

© Debby Segura 2002

(Serves 8-10)

2 10 ounce bags angel hair cole slaw
1/4 cup seasoned rice vinegar
1 T sesame oil
1 t sesame chili oil or ½ t ground black pepper
salt, to taste
La Choy Rice Noodles

One recipe Korean Short Ribs

Place the cole slaw in a large ziplock bag. Add the rice vinegar, oils and salt. Seal the bag, trapping some air inside, and toss the bag until the cole slaw is well coated. Allow to sit ten minutes. Sprinkle generously with noodles. Serve with Korean Short Ribs.

Grilled Peaches and Pineapple

(Adapted from Martha Stewart Living)

(Serves 8-10)

4 large, freestone peaches, halved and pitted
1 large ripe pineapple, halved, peeled, cored and cut into 1/2" slices
4 ounces walnut oil or melted unsalted margarine
1/2 cup packed brown sugar

Pareve vanilla ice cream Biscotti

Prepare barbeque and heat to medium. Brush the fruit with the oil or margarine on all sides and sprinkle with the brown sugar. Grill peaches, cut side down, until tender, about 6 to 7 minutes. Grill the pineapple for about 4 minutes on each side.

Serve a peach half, and a pineapple slice or two with a small scoop of ice cream and a biscotti.

Published: June 29, 2002


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Visitor Comments: 3

(3) wendy levites, August 16, 2002 12:00 AM

Really good stuff!!!!

Debbie,you do it all, and do it well. Warmly Wendy

(2) Deacon Moran McMahon, July 1, 2002 12:00 AM

Mouth-watering recipes.

I look forward to trying your recipes this Candada-day weekend.

(1) arlene wulz, June 30, 2002 12:00 AM

wonderful collection

nice variety and everything sounds absolutely delicious and can hardly wait to try

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