Recipes for Grilling Around the Pond
Pond-side Parties to Please
A pond-side party is the epitome of outdoor entertaining—a summer go-to guests will not soon forget. Good conversation amongst friends (new and old), scrumptious food and cold beverages are good for the soul; breathtaking pond views complete the experience.
There is something different about entertaining outside—the fresh air and natural surroundings beg for relaxation and the casting off of veneers. Whether the vibe is baseball caps, flip-flops and lemonade or sun hats, wedges and sparkling water—having the party pond-side will set a new neighborhood standard.
And the decor doesn’t get any easier. Clip fresh garden flowers or vines with ripe berries and arrange in mason jars for a casual, elegant look. Keep it simple with paper plates and plastic cutlery.
Make sure your grill is clean and ready to go—and pamper your guests with delectable food that is unmistakably summer:
Low Country Boil
Yes, you can grill it—and preparing in individual foil packets allows for flavor customization and easy clean up. Spread out newspapers in case your guests want to forgo the paper plates and enjoy their meal the traditional way—served on last Sunday’s business section.
A low country boil is more of a tradition than a recipe. It’s more about a dash and a pinch and a shake than it is about proper and exact. So don’t be afraid to improvise a little...the confluence of textures, colors and flavors are sure to delight even the most finicky eaters. Here’s how it’s done.
Ingredients (serves 8)
24 jumbo shrimp (unpeeled but deveined)
12 large red skin potatoes, sliced
4 ears of corn, cut into 1 inch slices
1.5 lb sausage links, pre-cooked and sliced (spicy or mild)
24 clams, scrubbed
8 T butter
2 lemons, sliced
4 scallions, sliced
2-4 t seafood seasoning
Toss shrimp with seafood seasoning.
Prepare 16 sheets of aluminum foil, roughly 12 inches each. Double them up. Divide the ingredients evenly onto the eight sheets. Fold each into an aluminum foil packet.
Place on a preheated grill. Check after 15-20 minutes, and remove foil packets from grill when the clams are open, the potatoes yield to a fork and the shrimp is cooked. Dig in!
Grilled veggies are another crowd favorite. Seasonal choices fresh from the garden are ideal, something from the local farm market a close second. Whether kabobbed or grilled individually, it’s all about the seasoning. Grilled portobellos are a true crowd pleaser, and can be served as a side dish or a burger “bun” for guests with special diets. Here’s how to do it.
6 portobello mushrooms
½ C canola oil
½ onion, chopped
8 cloves garlic, minced
6 T balsamic vinegar
Clean and de-stem mushrooms. Lay in a shallow baking dish cap-side down, and pour mixture over mushrooms. Let stand 45 minutes to an hour. Grill 9-11 minutes. Enjoy!
And just before the white clouds transform to starry skies, light the torches and prepare to watch the fireflies light up the night. Turn on the pond lights, grab an Adirondack and enjoy the view.