Outdoor Entertaining Tip of the Month: Golden State Fish Tacos

Start the outdoor season with a creative new recipe for fish tacos. These light, refreshing Golden State Fish Tacos are the perfect meal to enjoy on your patio. The delicious ripe avocado paired with fresh, zesty lemon will perk up your taste buds and leave you wanting more.

Ingredients
1/4 teaspoon kosher salt
1/4 teaspoon pepper
Zest of 1 lemon
1 1/2 teaspoons ground coriander
1 1/2 pounds boned, skinned halibut fillets (1 in. thick), cut into 1 1/2-in. chunks
1 tablespoon olive oil
12 to 14 corn tortillas (5 to 6 in.), warmed on grill
3 cups iceberg lettuce cut in fine shreds
Avocado and Salted Lemon Salad
Yogurt Sauce

Preparation
1. Heat grill to high (450° to 550°). Mix seasonings in a small bowl. Put halibut on a rimmed baking sheet; coat with oil. Sprinkle with seasonings. Thread fish on 6 to 8 slender metal skewers. Oil cooking grate, using tongs and a wad of oiled paper towels.

2. Grill fish, covered, turning once, until just cooked through, 3 to 4 minutes total. Fill tortillas with lettuce, fish, and salad. Serve with yogurt sauce.

From Sunset September 2010

Outdoor Entertaining Tip of the Month: Grilled French Toast Kebabs

Breakfast will never be the same again after you try this recipe for Grilled French Toast Kebabs. A fun twist on a classic, these kebabs are a quick and easy treat you can make on the grill.

Ingredients
1 loaf (1 lb.) day-old pain au levain
3/4 cup whole milk
4 large eggs
1 teaspoon vanilla extract
Melted butter
Maple or berry syrup
Powdered sugar (optional)

Preparation
1. Soak 12 wooden skewers (10 to 12 in.) in water to cover for 20 minutes; drain. Meanwhile, heat a grill to medium (350°).
2. Cut enough bread into 1-in. chunks, including some crust on each, to make 2 qts; save extra for other uses.
3. Whisk milk, eggs, and vanilla in a large bowl to blend. Mix in bread to coat, then thread onto skewers.
4. Oil cooking grate, using tongs and an oiled wad of paper towels. Grill skewers, covered, until browned, turning once, 3 to 4 minutes.
5. Serve with butter and syrup and dust with powdered sugar if you like.

From Sunset June 2010

Outdoor Entertaining Tip of the Month: Thanksgiving Classics

Thanksgiving is less than two weeks away and if you’re still planning the day’s menu, we’ve got you covered. We’re serving up some of our favorite, mouthwatering Thanksgiving classics from Sunset magazine.

To Drink

Crimson Spice Champagne Cocktail
This is the perfect bubbly drink with a hint of spice for fall. For a nonalcoholic alternative, substitute lemon-lime or club soda for the cognac and champagne.

The Main Event

Dry-Cured Rosemary Turkey
Letting this turkey dry-cure in a home-ground mixture of spices gives it incredible, earthy flavor once it’s roasted.

Sides

Sage-infused Mashed Potatoes and Parsnips
Sage adds an earthy flavor to these mashed potatoes, parsnips lend sweetness, and sour cream brings a bit of tang.

Glazed Carrots with Pecans
These sweet veggies are so delectable that even the pickiest of eaters can’t turn these down.

Cranberry Port Sauce
The combination of cranberries, orange, and port in this easy sauce makes a wonderful accompaniment for the turkey.

Dessert

Pumpkin-Orange Cheesecake with Chocolate Crust and Salted Caramel
Pumpkin and chocolate are surprisingly delicious together, and paired with sweet salted caramel – yum!

Outdoor Entertaining Tip of the Month: Ancho-Marinated Skirt Steak with Warm Black Bean Salad

This ancho-marinated skirt steak with warm bean salad is the perfect meal to transition to cooler weather. The deep beefy flavor of skirt steak paired with red wine and the texture of black beans makes your taste buds dance. Enjoy cooking this meal in your outdoor kitchen and savor the last warm nights of summer.

Ingredients
1/2 cup Syrah or other dry red wine
1/2 cup red wine vinegar, divided
About 6 tbsp. olive oil, divided
2 tablespoons minced garlic, divided
1 tablespoon plus 1 tsp. pepper
2 teaspoons kosher salt, divided
2 teaspoons ground cumin, divided
2 tablespoons chopped fresh oregano leaves
1 tablespoon ground dried ancho chiles or chili powder
1 skirt steak (about 1 1/2 lbs.)
2 fresh poblano chiles (sometimes labeled pasilla)
1 large sweet onion, chopped
3 cans black beans (15 oz. each), drained and rinsed
1 large red pepper, stemmed, seeded, and cut into 1/2-in. chunks
1 1/2 cups cherry tomatoes, halved
About 3 green onions, sliced (including green tops)
1/4 cup chopped fresh cilantro

Preparation
1. Combine wine, 1/4 cup each vinegar and oil, 1 tbsp. each garlic and pepper, 1 tsp. each salt and cumin, the oregano, and ground chiles in a large, resealable plastic food bag. If steak is in 1 long piece, cut in half crosswise; rinse, add to bag, seal, and turn to coat. Chill at least 4 hours or up to 1 day.

2. Preheat broiler. Halve, stem, and seed the poblanos. Lay skin side up on a baking sheet and broil 4 inches from heat until well charred, 6 to 7 minutes. Let stand 10 minutes, then peel and coarsely chop.

3. Heat grill to high (450° to 550°). In a large frying pan over medium-high heat, sauté onion and remaining 1 tbsp. garlic in 2 tbsp. oil until soft, about 5 minutes. Stir in beans and remaining 1/4 cup vinegar and 1 tsp. each pepper, salt, and cumin; turn heat to low.

4. Oil cooking grate well. Lift steak from marinade (discard marinade) and grill, turning once, until browned on both sides but still pink in the center (cut to test), 7 to 10 minutes total. Transfer to a board and let rest at least 5 minutes.

5. Meanwhile, add poblanos, red pepper, tomatoes, 3 green onions, and cilantro to bean mixture, and stir occasionally until warm. Slice steak on the diagonal across the grain and serve on warm bean salad. Garnish with more green onions if you like.

From Sunset October 2011

Outdoor Entertaining Tip of the Month: Honey-Chipotle Grilled Corn

Nothing says summer like sweet corn on the grill. The honey-chipotle flavor gives these golden kernels an extra punch of flavor. Once you try this recipe, you’ll never go back to plain corn on the cob again!

Ingredients
2 canned chipotle chiles in adobo sauce
1/2 cup butter, melted
1/3 cup mild-flavored honey, such as clover
1 garlic clove, minced
1/2 teaspoon salt
8 ears fresh corn in husks

Preparation
1. Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.

2. Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.

From Sunset July 2007

Outdoor Entertaining Tip of the Month: Triple-Berry Popsicles

A simple, refreshing treat for those hot summer days is the perfect complement to a day spent outdoors. This recipe for Triple-Berry Popsicles is delicious but feel free to mix it up with your own combinations and make it just how you like it. You can strain out the seeds, but we love the texture they lend to the popsicles.

Ingredients
2/3 cup sugar
1 cup blueberries
1 cup strawberries, hulled and sliced
1 cup raspberries
1/4 cup fresh lemon juice

Preparation
1. Put sugar and 1/3 cup water in a small saucepan and bring to boil over high heat, stirring until sugar is dissolved. Set aside.

2. Combine blueberries, strawberries, raspberries, and lemon juice in a blender and purée until smooth, about 30 seconds. Add 1/3 cup of sugar mixture and blend just until combined. (Left over sugar mixture can be used for sweetening iced tea or other summer treat.)

3. Transfer purée to popsicle molds and freeze 4 hours. Insert popsicle sticks and freeze an additional 4 to 6 hours, or until frozen solid.

From Sunset July 2008