No Stress Summer Entertaining

By Gloria Vaquera Photos by Jesse Ramirez

The season of cookouts and gatherings is finally here! And quite positively, we’ve all experienced the frustration of not knowing what to take on those occasions when we are asked to “bring a side.”

We’ve teamed up with Chef Felipe Alvarez who has created a beautifully elegant, yet simple, spread of appetizers to appeal to any crowd. His recipes are quick and simple to throw together, and blend a myriad of flavors, fragrances and textures that complement each other deliciously. When pressed for time, Boar’s Head ready-made hummus, sugar glaze for kabobs and chipotle mayo for a chicken salad as well as their extensive selection of meats and cheeses, make an excellent option. 

For larger groups, Chef Felipe recommends the Charcuterie Latina which will add a variety of flavors and a mix match of ingredients, yet is pretty effortless to put together. The best part about this spread is that guests can compose their own combinations to delight their taste buds. 

You’ll notice that our line-up has a little of this and a little of that, but everything –from dips and spreads to the sides and kabobs– will be a definite crowd pleaser for this season of get-togethers.





3 Pepper Colby Jack Cheese Dip

Ingredients:

1 cup 3 Pepper Jack Cheese
1 cup Chipotle Gouda
4 oz. cream cheese
1 cup mayonnaise
8 slices bacon
4 scallions

Instructions:

  1. Preheat oven to 350 degrees

  2. Cook bacon as desired. Let cool and chop as desired

  3. While bacon is cooking shred the Chipotle Gouda and 3 Pepper Colby Jack

  4. Finely chop the scallions

  5. In a large bowl, mix together cream cheese, real mayonnaise, shredded cheeses and scallions

  6. Place in an oven safe baking dish and cook for 15-20 minutes, until warmed through and the cheeses have melted. Stir before serving and garnish with diced bacon




Charcuterie Latina

Ingredients:

3 oz. Chipotle Gouda
3 oz. Jalapeño Havarti
3 oz. 3 Pepper Colby Jack
3 oz. Manchego
3 oz. Chorizo Embutido
3 oz. Piccante Sopressata
3 oz. Salsalito Turkey Breast
3 oz. Chipotle Chicken Breast
4 oz. Creamy Goat Cheese
4 oz. Hummus
Mixed Olives
Jalapeño Escabeche
Mesilla Valley Honey, for drizzling
Chives or Green Onions, for garnish

Instructions:

  1. Slice meat and cheese to your desired thickness

  2. Arrange ingredients in a decorative pattern on a platter

  3. Fold the cheeses and roll the meats to add a creative twist to the spread

  4. Crumble the goat cheese and drizzle with honey

  5. Finally, add carbs (like pita and tortilla wedges, or crackers) for dipping, scooping and layering




Traditional Hummus Recipe

Ingredients:

1 lb garbanzo beans, cooked
8 oz. Tahini paste
2 tsp garlic, chopped
½ tsp cumin
4 oz. fresh lemon juice
1 tsp salt Cayenne, to taste
2 oz. olive oil
2 tsp fresh parsley, chopped
Olives, escabeche or other condiments of your choice

Instructions:

  1. Combine the garbanzos, tahini, garlic, cumin and lemon juice in a food processor. Blend until smooth. Start slow and make sure not to over blend. You can always blend more at the end

  2. Season with salt and cayenne

  3. Spoon the hummus onto a serving platter and smooth the surface

  4. Drizzle with olive oil and garnish with the chopped parsley

  5. Serve with warm pita bread or tortilla cut into wedges

Variations: Ingredients such as red bell peppers, green chile, and chipotle may also be added during step one of the traditional hummus recipe.




Chipotle Chicken Mango Jalapeño Salad

Ingredients:

6 oz. Chipotle chicken breast, cooked and cubed
½ cup jalapeño, seeded and diced
1 cup mango, peeled and diced
½ cup Real Mayonnaise
½ cup sour cream
1 tbsp fresh lemon juice
½ cup almonds, sliced

Instructions:

  1. In a medium bowl, combine the chicken, mango, jalapeño, real mayonnaise, sour cream, and fresh lemon juice

  2. Garnish with sliced almonds



Hot Smoked Sausage Kabobs

Kabob Ingredients:

4 links smoked sausage, cut into 1½ inch pieces
1 green bell pepper, seeded and cut into wedges
1 red bell pepper, seeded and cut into wedges
1 large sweet onion, quartered lengthwise and halved crosswise
2 large ears of corn, peeled and cut into 1-inch rounds
4 bamboo skewers, soaked in water

Brown Sugar Glaze Ingredients:

4 tbsp brown sugar
4 tbsp local honey
2 tbsp deli style mustard
Allspice or spice of your preference, to taste

Instructions:

  1. Preheat the grill to medium heat

  2. Soak skewers in water for about 10 minutes

  3. In a small mixing bowl, combine brown sugar, honey, deli mustard and spice preference until well blended. If mixture is too thick add a little water and mix again until the desired consistency is achieved. Set aside

  4. Thread the sausage and vegetables alternately onto the skewer, set aside

  5. Place each skewer on the grill and cook for approximately 2 minutes on each side

  6. Brush each kabob with the glaze while still on the grill until all sides are well coated

  7. Continue grilling for 5 more minutes or until vegetables are tender and golden brown

Winter 2018

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