By Chronicle Books
A flavor of the nice lifestyles! This assortment showcases 20 designated recipes, all with images, that may encourage nutrients fanatics to take the get together open air. chosen from a few of Chronicle Books' best-loved cookbooks, listed here are easy-peasy beverages (alcoholic and nonalcoholic), quickly appetizers, easy salads and facets, and great-for-the-grill major dishes. even if it's the South Seas Sangria, Corn with Chipotle Butter, or the Honey-Glazed Spareribs that beckon, every thing tastes higher out at the patio. And grilling can be all of the extra enjoyable for the cook dinner who has this just-right repertoire handy.
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Additional info for Grill Eats & Drinks: Recipes for Good Times
Pour the marinade over the shrimp and turn to coat evenly. Marinate in the refrigerator for at least 30 minutes, or up to 2 hours. Prepare enough coals for a medium-hot charcoal ﬁre, or preheat your gas grill on medium-high for 10 minutes with the lid closed. Remove the shrimp from the marinade, discarding the marinade. Grill the shrimp, turning them once with tongs, for about 4 minutes on each side, or until they are opaque. Remove the shrimp from the skewers and place on a serving plate. Garnish with the lime slices and watercress sprigs, and serve immediately.
Allow the mixture to cool. Cut off the crust from the bread. In a large serving bowl, put a layer of the fruit and then top it with a layer of bread slices, being sure the bread covers the entire surface of the fruit. Continue to layer the fruit and bread, ending with the fruit. Cover the top with plastic wrap, weigh it down with something (such as a bag of rice or beans) to help the bread absorb all of the juices, and refrigerate for at least 1 day, or up to 2 days. To serve, use a large spoon to scoop into serving bowls, being sure to get several layers of the bread and berries.
When the dough resembles a course meal, add the ice water, 1 Tbsp at a time, just until the dough sticks together. Pat the dough into a ﬂattened ball, wrap with plastic wrap, and refrigerate for 15 to 30 minutes. TO MAKE THE TART SHELL : CONT’D 49 Remove the dough and as soon as it is pliable, roll it out on a lightly ﬂoured surface into a circle approximately 1/8 in [4 mm] thick and at least 13 in [33 cm] in diameter. ) Gently place the rolled dough into an 11-in [28-cm] tart pan with a removable bottom so that it covers the bottom and sides completely.