Backyard Barbecue

Watermelon Vodka Cooler
Serves 6

5 pounds seedless watermelon (about 1/2 medium size watermelon)
16 ounces lemonade, homemade or high quality
12 ounces vodka
Watermelon balls for garnish

Preparation

• Cut the watermelon flesh into chunks and working in batches, puree in a blender until liquefied. Strain through a fine sieve to remove the pulp - you should have about 4 cups of juice.
• Combine the watermelon juice, lemonade and alcohol in a 2-quart pitcher.
• Pour into a tall glass filled with ice and garnish with a melon wedge. Without the alcohol this makes a great children's drink.

Cucumber, Tomato, Red Onion Salad with Mint

Ingredients

4 large English hothouse cucumbers
2/3 cup red wine vinegar
2 tablespoon sugar
2 teaspoon salt
6 large tomatoes, seeded, coarsely chopped
1 1/3 cups coarsely chopped red onion
1 cup chopped fresh mint
6 tablespoons olive oil

Preparation

• Cut cucumbers in half lengthwise; scrape out seeds. Cut halves diagonally into 1/2-inch-wide pieces.
• Place in large bowl. Add vinegar, sugar and salt. Let stand at room temperature 1 hour; toss occasionally.
• Add tomatoes, red onion, mint and oil to cucumbers and toss to blend. Season salad with salt and pepper.

Moroccan-Spiced Lamb Burgers

Ingredients

Salsa
2 tablespoons olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
2 beets, boiled, peeled, cut into 1/3-inch cubes
1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
1 cup chopped red onion
1/4 cup chopped pitted green Greek olives

Burgers
1 large shallot, minced
2 tablespoons chopped fresh cilantro
1 jalapeño chile, seeded, minced
1 garlic clove, minced
1 1/4 teaspoons salt
3/4 teaspoon ground black pepper
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 3/4 pounds ground lamb
Nonstick vegetable oil spray
4 large cracked-wheat hamburger buns, split horizontally
1 1/3 cups thinly sliced Bibb lettuce
Mayonnaise

Preparation

• For salsa: Whisk first 3 ingredients in medium bowl to blend. Mix in next 4 ingredients. Season salsa to taste with salt and pepper.
• Gourmet the Easy Way: Can be made 8 hours ahead. Cover and chill.

• For burgers: Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend.
• Add lamb and mix gently to combine.
• Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.
• Gourmet the Easy Way: Can be made 8 hours ahead. Cover and chill.

• Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).
• Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface.
• Place lettuce and large spoonful of salsa on each bun bottom.
• Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare.
• Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

Seared Tuna Burgers

Ingredients

4 3/4-inch-thick tuna steaks (each about 5 to 6 ounces)
4 teaspoons olive oil
2 tablespoon minced peeled fresh ginger
2 garlic clove, minced
8 tablespoons regular or low-fat mayonnaise
2 tablespoon fresh lemon juice
4 oversize sesame-seed sandwich rolls, toasted
2 bunches arugula, stems trimmed

Preparation

• Sprinkle tuna with salt and pepper.
• Heat olive oil in heavy medium skillet over medium-high heat.
• Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
• Add ginger and garlic to same skillet; stir 30 seconds.
• Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
• Spread bottoms of rolls with mayonnaise mixture.
• Top with tuna, arugula and tops of rolls.

Grilled Pineapple Skewers with Tequila Sugar Glaze

Ingredients

1½ cups tequila
1½ cups (packed) golden brown sugar
3 teaspoons vanilla extract
½ teaspoon ground cinnamon
2 large pineapples, peeled, cored, cut into 2x1-inch pieces
12 bamboo skewers, soaked in water 30 minutes, drained

Preparation

• Stir first 4 ingredients in small bowl until sugar dissolves.
• Thread pineapple pieces onto 12 skewers, dividing equally. (Tequila mixture and pineapple skewers can be made 8 hours ahead. Cover separately and chill.)
• Prepare barbecue (medium heat). Grill pineapple until brown, basting with tequila mixture and turning occasionally, about 10 minutes total.
• Remove pineapple from skewers; serve hot or warm.

S’mores Coffee and Fudge Ice Cream Cake
A decadent, impressive dessert that appeals to everyone's inner Boy Scout or Girl Scout. Begin preparing this dish one day ahead.

Ingredients

16 whole graham crackers (about 8 ounces)
1 cup whole almonds, toasted
3 tablespoons sugar
1/2 cup (1 stick) unsalted butter, melted
1 1/2 quarts coffee ice cream, softened until spreadable
Store bought dark chocolate fudge sauce
1 7-ounce jar marshmallow creme
2 cups miniature marshmallows

Preparation

• Preheat oven to 350°F.
• Finely grind graham crackers, toasted almonds, and 3 tablespoons sugar in processor.
• Add 1/2 cup melted butter; process mixture until moist crumbs form.
• Press graham cracker mixture onto bottom and up sides of a 9-inch-diameter springform pan with 2 3/4-inch high sides.
• Bake crust until edges are golden, about 12 minutes. Cool graham cracker crust completely.
• Spread 2 cups softened ice cream in crust.
• Spoon 3/4 cup cooled Fudge Sauce over.
• Freeze until sauce is just set, about 10 minutes.
• Refrigerate or freeze remaining ice cream as necessary to prevent ice cream from melting.
• Repeat layering with 2 cups ice cream, then 3/4 cup sauce.
• Freeze until sauce is just set.
• Spread remaining 2 cups ice cream over.
• Cover and freeze cake overnight.
• Refrigerate remaining Fudge Sauce.
• Preheat broiler. Warm remaining Fudge Sauce in small saucepan over low heat. Remove from heat.
• Place cake in pan on baking sheet. Spread marshmallow creme over top of cake. Sprinkle miniature marshmallows over in a single layer.
• Broil just until marshmallows are deep brown, watching closely to avoid burning, about 1 minute.
• Run knife between pan sides and cake to loosen. Remove pan sides. Cut cake into wedges. Serve cake immediately with warm Fudge Sauce.