

A few weeks ago I wrote about the planning (or lack thereof at that point) for an upcoming dinner with a group of people coming to stay at our house. My cousin Gary brought them – seven adults, close friends of his – for the college graduation of Matt, the 8th person (who didn’t stay with us, but ate dinner here). My difficulty was that this group has a whole myriad of food allergies. And none of them the same, except for one, which was nobody liked spicy hot food. We had allergies to corn, mushrooms, soy, Brussels sprouts, gluten (my cousin), red meat (that was a preference of most, not an allergy), citrus (ditto) and chocolate (ditto). We also had one strict vegetarian in the group too.
So I had my work cut out for me. I wavered between all different kinds of menus. Nobody had concerns about spices, just heat, but I wasn’t sure enough about that to try making a mild curry, for instance. Each time I emailed Gary with questions, it took a week for him to gather the responses. One reader of my previous post about this upcoming dinner suggested kebabs – that way people could skewer their own likes and dislikes (vegetables) and everybody would be happy. I did consider doing that, but wasn’t certain Dave would enjoy keeping track of everybody’s skewer on the grill. And had I done chicken kebabs, I really wanted to use a lemon-juice marinade, but that was a no-no. So instead I decided we should rotisserie chickens. That was a safe protein for everyone except the vegetarian. I finally put together the menu a few days before the big day/dinner and it came off well, I think. Everybody seemed very happy. Here’s what I did:
For appetizers I set out a cheese tray with 4 different cheeses on it, with Vinta crackers and Gary’s GF crackers to go with it. I put labels on each so people would know what they were trying. I also made an easy packaged herb mix dip that was ho-hum. That was served with pita chips.

The brined rotisserie chicken: I’m not going to write up a traditional recipe here, but will give you the link to my PDF recipe. My DH bought the biggest whole chickies he could find at Costco. I brined them – not in my usual jarred brining mixes (because they both contained some citric acid), but in a mixture of salt and sugar (about 3 T of salt and 1 T sugar dissolved in water in each of 2 freezer Ziploc bags). They were filled with water so the birdies were nearly submerged. They brined for 24 hours, and I turned them over once. I drained them for about 20 minutes, then patted them dry with paper towels and left them out to air dry for about 30-45 minutes. I tied the wings and drumsticks up tight to the bodies, liberally spread them with vegetable oil, then I chopped up about 1/4 cup of fresh rosemary and patted that on the two birds. Put sprigs of rosemary into the cavity too. Onto the rotisserie they went until the instant-read thermometer registered 180°. That took about 1 1/4 hours. They sat on the grooved cutting board for about 20 minutes, tented in foil, and were carved. It was THE juiciest chicken I think we’ve ever made. The brining is the secret.

Mango Salsa: I wanted to serve something alongside the chicken, but the group couldn’t handle citrus or heat, so I made my old standby Mango Salsa, which can be made with either mango or pineapple. I just left the jalapenos and chili powder out of half of it and served two bowls, making sure everyone realized which was which. A few people did take the heated one, so I combined them both at the end, which we’ll eat with the leftovers. This salsa is very easy – some red bell pepper, red onion, cilantro, a dash of sugar, and lime juice (if you want it). Then for those who can handle the heat, a minced small jalapeno pepper and about 2 teaspoons of chili powder, which adds flavor but almost no heat.

Asparagus: After the chickens came off the grill, Dave reconfigured the barbecue and I tossed about 3 pounds of fresh asparagus in about 3 T of EVOO. They went into my new Williams-Sonoma grill basket. What a treasure this new gadget is! It’s $39.95, but if you were on the Williams-Sonoma email list, it was offered at half price (plus shipping) a few weeks ago, for just one day. I ordered one for me and one for my friend Cherrie. Happy day! The asparagus was thicker stemmed than some I’ve purchased, so they took about 10 minutes on the barbecue. Dave stirred them a few times. Once off the grill I sprinkled them with just a tiny bit of flake salt and they were served. There was nary a single spear left.

Bean Salad: Actually, this salad is called The Best Bean Salad (by Paul Prudhomme). I’ve posted it before, but it’s perfect for a side dish to a grilled dinner. I think it looks like confetti, doesn’t it? It was some vegetable protein for the no-animal-protein person in the group. It has a pronounced vinegar flavored dressing (and just 2 T olive oil for the entire recipe). You can vary what you put in it, but it calls for canned beans (I use black, white and black-eyed), Napa cabbage, chopped tomatoes, cucumbers, red bells, red onion. Also some fresh basil and dried oregano. The starch in the beans absorb most of the vinegar, so it shouldn’t be sharp at all and it’s especially good with a grilled meat. Ideally make this 24 hours ahead, or at least 6-8 hours before, so the dressing has time to soak in.

Watermelon Salad: I’ve talked about this salad in the last couple of weeks already, but it’s a recipe I turn to over and over again. Nobody dislikes it. It’s VERY easy to put together as long as you have watermelon, Feta cheese and mint. Dave helped me slice up the watermelon a few hours ahead, then the Feta and minced fresh mint were added just before eating (if you leave the mint on it for awhile it develops dark edges – you want it to be fresh and zesty, not wilted). One of the guests professed a dislike for watermelon, but she tried it and pronounced it wonderful.
Meringue and Berry Parfait Dessert: This is a sort-of-a-new and ridiculously easy recipe. I’ve made it before, but I changed it a little bit this time, so will write it up as a new recipe. Stay tuned tomorrow.
– – – – – – – – – – –
A year ago: Bread Pudding with Vanilla Sauce
Two years ago: Zucchini Ribbons
Three years ago: White Wine Vinaigrette

hddonna
said on June 23rd, 2010:
Bravo, Carolyn! That was quite a challenge, and you came through with flying colors! Everything on your menu sounds–and looks–delicious! I’m especially intriqued by the bean salad. I’ve never seen anything quite like it–a bean salad with such a variety of vegetables. I’m looking forward to trying that. I’ve done a similar watermelon salad, but thanks for the reminder–that looks like a refreshing dish to enjoy in this heat wave we’re having in St. Louis!
Thanks very much Donna. You’ll like the bean salad. Do try it. . . carolyn t
Cindee
said on June 23rd, 2010:
WELL DONE!!!
I knew you could do it, but still, congrats for making 8 guests very happy. If none were the wiser as to all the conditions, it would appear to be just a fine summer bbq meal.
Love the grill basket. That is a must have for sure.
Again nice job,
C.
Thanks, Cindee. I’m just glad I was able to figure out a suitable menu! . . . carolyn T
Bob
said on June 23rd, 2010:
Wow! I’d say you went “above and beyond” to satisfy your guests – the sign of a truly good host! Congratulations on a job well done…
Thanks, Bob. Appreciate the kind words! . . . carolyn t
Melynda
said on June 23rd, 2010:
Well I knew you could do it! A very nice variety for this dinner, one to be proud of.
Thank you, Melynda! Appreciate it! . . . carolyn t
Joanne
said on June 28th, 2010:
Great job in making everyone happy! The recipes sounded so good that I tried out the watermelon salad and the bean salad for a barbecue on Sunday. They were huge hits and had everyone begging for the recipes (I even had an offer if anything ever happens to Larry!) Everyone was intrigued by the watermelon salad…small helpings at first and then they came back for a huge one. Thanks Carolyn…I know I can’t go wrong with your recipes.
Thanks, Joanne. You made my day! . . . carolyn t