Any ideas what I can prepare for dinner at the beach house?

We are heading to the beach house tomorrow morning. My family, my sister and her's and our mom. I am preparing dinner for all Fri. night and Sis is to cook Sat.





I need ideas. I've worked way too many hours this week and just can not come up with anything creative. I'm a serious cook so am not easily daunted but would prefer delicious and easy as opposed to hours of labor. Also, I'm working while I'm there. I'll be photographing 4 families on the beach so I need something that I can put together quickly for a late dinner or preferred; something that can be assembled early and heated up later. I'd like to have it done by 6pm and eat around 8pm. Any ideas?Any ideas what I can prepare for dinner at the beach house?
Make shish Kabobs!!


Cube good beef steaks (or chicken breast if you prefer) and marinate in Italian salad dressing. Assemble the skewers after an hour, using multi-color pepper chunks, onions, mushrooms, cherry tomatoes, and zucchini slices.





Grill the skewers at your convenience--about 20 minutes on the grill.


Beautiful, tasty, and even healthful!Any ideas what I can prepare for dinner at the beach house?
Shrimp fajitas...keep deveined shrimp in lemon, lime, garlic powder and chili powder in a Ziploc bag on ice. Later cook them on skewers on the grill...Place in flour tortillas with pico de gallo and romaine lettuce...yum! Serve with mexican rice and pinto beans...here's my recipe for both, and homemade tortillas if you're interested...








Rice ....Brown about a cup of white rice in a little bit of oil (I've found that par-boiled white rice works best)...add water just until it covers rice. Add 1 to 1 1/2 tablespoons of Knorr tomato powder and simmer on medium to medium high heat uncovered, until rice is tender.... Add a little more water if already evaporated and rice is still a bit hard...only as needed.





Pinto Beans...Presoak 2 cups of beans and strain all dirt or particles then boil and lower heat. Cover and simmer for 1 1/2 hours. Drain and add 8 cups of hot water...Add salt, pepper, cumin powder, knorr tomato powder, garlic powder, and onion powder to taste. Bring to a boil, reduce heat and cover. Simmer again for 2 hours or more until beans are tender.





Buy a bag of Maize Flour...Look in the flour aisle... there are different brands...very affordable...follow directions for homemade tortillas...usually you just add a bit of water and a pinch of salt. Mix, roll into a ball and flatten. Usually they ask you to use a press, but I simply cut a ziploc baggie along the sides and press the maize ball between the plastic, then peel back. Place tortilla on med high to high preheated skillet for aprx 1 minute per side.





Pico de Gallo...Dice tomatoes, onion, garlic and jalapenos (Remove seeds)..then add chopped cilantro, lemon juice and refridgerate.





For refried beans...put a little oil in a skillet, bring to medium heat, add cooked pinto beans and mash until smooth...put on tortilla with shredded cheddar cheese. You can also used diced boiled or fried potatoes for a potato and cheese taco.
pastsa slaw baked beans ribs
SHRIMP:


LBS OF RAW PEELED SRIMP AS DESIRED..you can buy it already peeled


steamed broccoli(you can buy the bagged broccoli)


HOT SAUSE (COULD BE TAPATIO)


TOMATOES, ONION, GREEN PEPPERS.. I USE BELL CHILI AND JALAPENOS


1.FRY THE TOMATOES, ONIONS AND PEPPERS WITH A LITTLE SAUCE and add seasoning salt.


2. get the shrimp, fry it in butter and add the broccoli(you dont have to put broccoli if you dont like it.) add salt to taste


3. when shrimp is turned red, add the sauce and let it sit for 3 mins.


you have a good meal..


you can acompany with a salad and garlic bread with butter....





it takes me about 10 min. to make the shrimp
Do you have a grill there? I would suggest cooking pork ribs. You can boil them for about 1 1/2 hours before so they'll be completely cooked and fall-off-the-bone delicious. Then, put them on the grill for a few minutes, while you prepare side dishes, brush with BBQ sauce and they are done! For sides, the best summer BBQ dishes (in my opinion) are corn on the cob, a summer salad with lots of fruit and a viniagrette dressing, baked beans and maybe some fruity alcohol drinks for dessert - like Sangria. Sounds fun!
GRILLED CHICKEN WITH BASIL DRESSING








2/3 cup extra-virgin olive oil


3 tablespoons plus 1/4 cup fresh lemon juice


1 1/2 teaspoons fennel seeds, coarsely crushed


1 1/2 teaspoons salt


1 teaspoon freshly ground black pepper


6 boneless skinless chicken breasts


1 cup lightly packed fresh basil leaves


1 large clove garlic


1 teaspoon grated lemon zest





Whisk 1/3 cup of oil, 3 tablespoons of lemon juice, fennel seeds, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a heavy-duty re-sealable plastic bag. Add the chicken and seal the bag. Massage the marinade into the chicken. Refrigerate at least 30 minutes and up to 1 day, turning the chicken occasionally.


Meanwhile, blend the basil, garlic, lemon zest, remaining 1/4 cup lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon pepper in a blender until smooth. Gradually blend in the remaining 1/3 cup oil. Season the basil sauce, to taste, with more salt and pepper, if desired.





Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the chicken until just cooked through, about 5 minutes per side. Transfer the chicken to plates. Drizzle the basil sauce over and serve.








ORZO SALAD





4 cups chicken broth


1 1/2 cups orzo


1 (15-ounce) can garbanzo beans, drained and rinsed


1 1/2 cups red and yellow teardrop tomatoes or grape tomatoes, halved


3/4 cup finely chopped red onion


1/2 cup chopped fresh basil leaves


1/4 cup chopped fresh mint leaves


About 3/4 cup Red Wine Vinaigrette, recipe follows


Salt and freshly ground black pepper








Pour the broth into a heavy large saucepan. Cover the pan and bring the broth to a boil over high heat. Stir in the orzo. Cover partially and cook until the orzo is tender but still firm to the bite, stirring frequently, about 7 minutes. Drain the orzo through a strainer. Transfer the orzo to a large wide bowl and toss until the orzo cools slightly. Set aside to cool completely.


Toss the orzo with the beans, tomatoes, onion, basil, mint, and enough vinaigrette to coat. Season the salad, to taste, with salt and pepper, and serve at room temperature.








RED WINE VINAGRETTE





1/2 cup red wine vinegar


1/4 cup fresh lemon juice


2 teaspoons honey


2 teaspoons salt


3/4 teaspoon freshly ground black pepper


1 cup extra-virgin olive oil


Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. With the machine running, gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
I would just buy a few loaves of Italian or French bread, make a huge tossed salad, and then make a sauce of seafood and veggies that you can toss later with a huge pan of cooked pasta.


Just saute up some garlic and onion in some olive oil, throw in some colorful slices of bell peppers, mushrooms, scallions, peas, chopped broccoli, whatever you like..add a little white wine and chicken broth and let simmer for 15 minutes to reduce, and then just toss in some fish chunks, shrimp..whatever.


Reheat the sauce when ready, toss with pasta, add some parmesan and serve with the bread to sop up the juices and the tossed salad. Very summery and beachy, and not a ton of work!
Taco Salad, Easy and filling. All you have to do is cook the hamburger and maybe cut up some tomatoes and lettuce. Yum.
Being at the beach ... have any of you gone fishing? Or there should be a good fish monger nearby.





Bake some fish on the bbq with fish sauce, fresh ginger, green onions etc for asian style, or traditional lemon and thyme