Relax and grill everything for the party
Summer dinner parties can turn into an extra workout for the cook: rushing into the kitchen for food while guests are sipping cocktails on the patio, then pinging between the outdoor grill and the dining room when it’s time for dinner at the table.
It’s summer. The idea is to be less frenetic. Abandon the kitchen entirely and spend the evening outdoors. Make a series of little dishes, all served hot off the grill, and you can stay in the conversation while turning out tasty bites. Your guests might even insist on working the grill for you.
The secret to an outdoor party of small plates is preparation. Get it done earlier in the day, or if you’re really organized, the night before. Check the charcoal or propane supply well in advance and have a table grillside to make assembling and serving a little easier. Good lighting is essential. If your backyard is dark, begin your party earlier in the evening.
Assemble a platter of your favorite crudites and dip for early evening nibbles. Once everyone has gathered, ready the grill for the first course. A four-part menu for a party of eight feels about right; the possibilities are endless. Grill slices of cantaloupe as a palate cleanser between two of the courses or add a vegetable such as grilled bell peppers, drizzled with a little oil. You can slip shrimp onto large sprigs of rosemary, or use ordinary skewers to grill small pieces of chicken or beef, or salmon bites rubbed with maple syrup.
Each dish becomes its own course. A gas grill offers flexibility as you can adjust the heat as you move through the menu. If you’re using a charcoal grill, choose the sequence of your foods based on the heat of the grill, adding coals as necessary through the evening.
If you can find baby artichokes, trim them as you would regular artichokes, simmer them for about 5 minutes or until they’re tender, and turn them in a lemony vinaigrette. Grill lightly before serving.
Thread skewers with three all-white ingredients to make kebabs that feature chunks of swordfish, creamy halloumi cheese, and sweet onion wedges. The centers of each cheese cube melt in the same time it takes to cook the swordfish to perfection.
Next, transform packaged Indian naan breads into crispy pizzas. We like an anchovy paste on the bread topped with a caramelized onion mixture, something like a classic French pissaladerie.
Finally, tiny lamb rib chops marinated in coriander and mint are easy to eat off the bone while enjoying the last rays of sunlight. As the mosquitoes start to overwhelm the tiki torches, welcome everyone inside to share a big green salad and a light, fruity dessert.
Who needs a sit-down dinner? The grill is sizzling and the weather is finally cooperating. Move the celebration outdoors.
