- Hey guys, we are continuing
our grilled summer dinner party and if you missed last week,
you can get caught up by clicking the annotation.
Where I show you how to make the first part of this menu,
my grilled lemon thyme chicken with rosemary potatoes.
And you still have time to enter the sweepstakes.
So for this series, I am collaborating with Coyote Grills
who's sponsoring these videos and providing you
with a chance to win one of their beautiful gas grills.
One lucky winner will win 28-inch grill
that comes with two high performance burners,
640 square inches of cooking space and interior lining.
These grills are beautifully made and build to last.
In fact, they come with a lifetime warranty.
All you have to do to enter is click the link
in the description box below this video
and you will get yourself entered.
Good luck everybody.
So this week, I'm gonna show you
how to make the starter for this menu,
my grilled Panzanella salad.
Now, if you're not familiar with the Panzanella salad,
it's a traditional Tuscan salad
that's served in the summer time with fresh tomatoes
and typically stale bread
but we're not gonna use stale bread for our menu,
we are going to use grilled bread
because it is going to provide so much more flavor
and become a lot more summery that way.
So, we're gonna take our ciabatta and cut thick slices
and then to that, we are going to brush it
with a little olive oil mixture
that I've added some mint garlic and salt and pepper too,
and then we're ready to head up to the grill.
The other thing that I like about this grill
is that it's compact size so it's only 28 inches
which is a great size for a grill that you wanna have
in your outdoor entertaining space
because it allows you kind of be grilling food
and talking with guests all at the same time.
Now, the grill that I'm using comes on wheels
which is nice if you need to move around your yard,
but this unit also come as built in
which is quite nice if you'd like to create
kind of an outdoor kitchen design as well.
Then next, we can prepare our vinaigrette.
So, in a small bowl, we're gonna add four teaspoons
for red wine vinegar, one clove of minced garlic,
and three tablespoons of olive oil.
You can whisk that up with a fork,
just making sure that the oil and the vinegar are combining,
and you're also gonna add some salt and pepper to taste,
and a pinch of dried oregano.
And for this salad, one of the ways that I like to serve it
is to use a variety of tomatoes.
This time of year, tomatoes are at their peak
and you can find lots of different colors
that will just create a really beautiful summery salad.
Then, when it comes time to assemble,
we're gonna take our tomatoes, put them in a large bowl
and then you're going to add
your delicious vinaigrette on top
and also to add a little bit more interest,
I'd like to mix it up and use some green basil
and some purple basil and then you wanna give that a toss,
making sure that all the tomatoes are coated,
and then we're going to cut our bread into chunks as well
and put that on top and then give that a toss.
I find it's better to toss the tomatoes first
with the vinaigrette and then have the bread
so that the bread doesn't get too soaked up
in the vinaigrette.
And there you have it, your starter is ready to go.
Okay so next stop, the dessert.
Now sometimes, when you're hosting a party
in the summer time,
you may not have the time or the energy
to whip up a fruit pie but I'm gonna show you
how you can get the same effect of warm fruit and ice cream
with a grilled fruit sundae.
This is one favorite desserts to make
especially when I'm grilling outdoors
because it is so quick and easy.
So, the first thing we're gonna do is toast our almonds.
This is what we're going to put on the top of our sundae
and it really does help to give your almonds
a lot more flavor if you just toast them a little bit first.
So then, we can prepare the next part of this recipe,
our cookie crumb.
So for this, I really like to use
just some crisp Amaretti cookies
because I find that that combination between
the almond and the apricot is really delicious.
So, I'd like to put them in a resealable plastic bag
and just give them a whack with a rolling pin
and that will create our cookie crumb.
Then moments before you're ready to serve dessert,
you're gonna take your apricots, slice them in half,
remove the pit and just brush them gently
with a little vegetable oil,
that will prevent them from sticking on the grill
and then we're gonna grill these apricots,
cut side down for about five minutes each side.
Just until you get some nice char marks
and the fruit is nice and tender.
And then to serve,
we're gonna place one big scoop of vanilla ice cream,
tuck in your grilled apricots,
drizzle some honey over the apricots and the ice cream,
and then you're gonna add your cookie crumb
and then top with your toasted almonds.
Doesn't that look delicious?
I love this dessert idea, it is so yummy,
it is so summery and it is so easy,
that is the best part of that, let's be honest.
I hope you guys give this menu a try this summer
and let me know what you think
and I also hope that you enter the sweepstakes.
One of these beautiful grills could be yours.
Just click the link in the description
and head on over to enter.
Good luck, everybody.
And special thanks to Coyote Grills
for sponsoring this series and collaborating with me.
It's been great fun
and I will see you guys back here next week
for another quick and easy recipe.
Until then, bye.
(cheerful instrumental music)