backyard, a big birthday to celebrate, and more than 50 people coming
over. What I don't have is a big
fancy grill or much experience with outdoor entertaining on a large scale.
Here are some recipe ideas and tips that I plan to follow
which will help me cope—if you're hosting a party of your own, perhaps they
can help you too.
Prep as much in advance as possible. I'll do my peeling and
chopping at least the night before. I'll make my marinade and place in a
resealable plastic bag big enough to fit the meat I'll be marinating.
Grill vegetables that can be served cold or at room
temperature, such as squash, eggplant, plum tomatoes, onions, and fennel. These I'll cook either the night before
or that morning. This grilling guide is a big help for making sure they're cooked to perfection.
Make some hearty salads that don't rely on greens that can
wilt (or, use greens that could use some wilting).
- Kale Salad: Sturdy kale is primarily a winter green, but its season extends to
springtime. It's delicious raw in a salad, but it needs some time to soften in the vinaigrette—perfect for making ahead.
- [link title="Panzanella Salad" href="https://golfhr.info/food-recipes/a11064/white-bean-panzanella-salad-recipe-ghk0811/" link_updater_label="external_hearst" target="_blank"]Panzanella:
makes it extra delectable
soak, plus they're vegetarian friendly
This two-potato salad is one of my favorites.
Marinate and grill some large cuts of meat (there's a lot less hands-on
attention necessary). I'll make my go-to boneless leg of lamb.
And finally, rely on the generosity and kindness of friends to round out the menu and lend a hand whenever necessary!
For the actual day, I'll follow these pointers from Good
Housekeeping to keep things organized and the party stress-free and festive.
Want some more entertaining tips or have some to share? Come for a tour of the GolfHr institute and talk to us in person!