Tag Archives: BBQ

A Nautical BBQ

The 4th of July is the perfect time to hang outside with friend and family, especially if you have a great deck like we do.  We are really lucky to have a view of fireworks from ours so usually we just post up on the deck and hang until it gets dark and the show starts.  But you don’t have to wait for 4th of July to roll around to have a lovely and really easy BBQ at your place – this menu is designed so that almost everything is made in advance and can be served at room temperature so you can relax and enjoy your guests.  I decided to go with a nautical theme for the table and even some of the food since it works well for 4th of July.  I also just so happen to have a “boat load” of nautical entertaining gear.


A party like this screams for disposable serve wear but that doesn’t mean you have to sacrifice style.  I love bamboo plates for this because they are really sturdy, are eco friendly, chic and you don’t feel bad throwing them away.  Paired with cute wooden utensils and a large charcoal napkin your guests won’t even care they don’t have the real stuff.  Always remember when you are outside to think about what may blow away – I used my gorg turtle bottle opener as a paper weight but it did double duty with the beers.  I used lanterns filled with citronella candles to keep the DC bugs at bay and just set out all the dishes in the middle of the table so people could help them selves.  Scroll to the bottom for the sources of all this fun nautical stuff.  On to the menu!

Thyme Vodka Lemonade


Just posted this Tuesday, this drink is perfect for a BBQ.  Not too potent and so refreshing.  I created a self serve bar by setting out glasses and an ice bucket so people could help themselves.  I love stemless wine glasses for parties because they work as a wine glass, water glass or cocktail glass (also my friends seem less prone to breaking these and Crate and Barrel sells them in 12 packs!).  We also had a bucket with summer beers and some crisp summer whites set up next to the bar.

Open and Serve Snacks

My favorite kind!  The best way to round out a menu is to have some items where you have to do zero work at all.  Since I was already going “overboard” with the nautical theme I even went with nautical snacks.  These Wye River Crabbers are easily available in the Mid Atlantic – I buy them on the Eastern Shore but have seen them in local Harris Tetters – but you could definitely sub goldfish crackers here.  Sandbaggers are these awesome Virginia peanuts that are tossed with salt and fresh black pepper.  Again you can find them locally here in stores but go online and get some if you live elsewhere – they are a revelation.


Of course I also had to go with Cape Cod Potato chips to make sure New England was represented.  A pretty bowl will class up any snack so make sure to use your best here (ie not disposable) and keep an eye on the levels throughout the party and replenish as needed.

Corn Fritters with Jalapeño Jelly


These fritters were by far the most popular thing on the table.  The sweet corn is such a good foil to the spicy jelly.  I was nervous about making them in advance but they turned out really well – fry them off earlier in the day and then just reheat in the oven.  Even at room temperature they were delicious.  I topped them with my new obsession, Woodberry Pantry Chile Pepper Jam.  Made in Baltimore with fish peppers that are native to the Mid Atlantic region, it’s pretty spicy but with a nice sweet finish.  You can buy it on line or at Salt and Sundry in DC.

Crab Stuffed Grilled Bell Peppers


Another really easy make ahead snack set out on a cute whale cutting board.  Crab can be expensive for a crowd but a little goes a long way with this dish.  I grilled the peppers ahead of time and made the filling in advance as well so all I had to do was scoop the crab mixture into the peppers and set them out on this cute whale cutting board my mom got me.  Delish.

Sausage and Peppers

Ok I didn’t take any pics of the main dish of the night – mostly because I was having way too much fun!  Not sure if you all need to know what sausage and peppers look like anyway.  I did a mix of hot and sweet sausages that I just picked up at the grocery store.  I par boiled them for 10 minutes until they cooked through so all the grill master needed to do was throw them on the grill for a couple of minutes to get a nice char on the outside.  I also sauteed up some onions and bell peppers earlier in the day until they were caramelized and soft.  Reheated in a skillet on the grill and with a quick splash of balsamic vinegar they were great piled on top of the sausages in their buns.  You could also sub for regular hot dogs to make life even easier.

Salted Caramel Brownies


I have to admit – these were not the easiest brownies to make.  When I saw this recipe in the New York Times I immediately printed it out and made it that weekend.  The results were delicious but as you can see from the pic pretty messy!  All the caramel makes them pretty tough to cut but if you have the patience go for it!  If not I think brownies and cookies purchased from your favorite bakery would be a great way to go.  Some fresh strawberries are a great way to decorate the dish and add some fruit to the mix.  Have a great 4th of July – hope you get inspired and whip up some of these dishes!

Spicy Lamb Burgers


For those of you that live in D.C. you all remember the epic snow storm of 2012, lovingly known as Snowmageddon.  As a Boston girl I poo pooed the weather reports for weeks as I had seen the chicken little sky is falling routine time and time again in Washington only to end up with an inch of slush.  I was wrong.  It was an epic storm that will shape the lives of Washingtonians for decades (for those Bostonian readers this is ala the Blizzard of ’76).  Patrick and I hadn’t been dating long, so it was a tough proposition to be snowed in with someone for two weeks – especially after a couple of days when he realized we had run out of food!  Thankfully many Capitol Hill restaurants remained open through the whole ordeal, sending plows to their employee’s houses just so they could make it in, and welcoming snow-covered customers who piled wet mittens and scarfs on their floors.  Our savior was Cava Mezze on Barracks Row.  Now a local chain, back then it was a pretty small family run operation with several standout dishes.  Their happy hour deal on spicy lamb sliders and greek wine was all that stood between us and starvation (and probably a quick break up!).  Years later it is still my favorite thing on their menu and whenever I eat one I am taken back the memories of that crazy winter.

There are lots of lamb burger recipes out there so I played around with a bunch until I found something pretty close to the version at Cava’s.  Previously I used chopped fresh chili peppers to give it some heat but then realized foolishly that since one of their staple dishes is fresh harrissa paste served with pita, that the spice in the burger was likely coming from that same hot chili pepper paste mixed in with the ground lamb.  There are lots of recipes for harissa online but I usually buy mine in tubes or small cans at mediterranean markets.  Also Whole Foods started carrying Cava’s version which is outstanding.  If you cannot find it, any kind of pepper paste would work or a chopped jalapeno would work in a pinch.

Also I found that my other attempts using egg and other binders left a burger that resulted in a big mess on the grill.  These patties hold together much better though fair warning, lamb is a “softer” meat so can lead to less than instagram worthy burgers.  One tip is to form the burgers and then let them chill for at least an hour in the fridge before grilling them  This helps them hold together better.  Also a good trick for burgers with mix ins like this one – if you aren’t going to eat all 4 right away still go ahead and make the whole recipe.  Once you have formed the burgers take the patties you are not going to use and put them on a plate or baking sheet.  Place in the freezer for 2 hours – the patty will harden and then you can throw it into a freezer bag for up to 6 months.  When you want to make the burgers again just defrost over night on a plate and you will have a premixed, preformed burger all ready for the grill.  I serve mine on toasted english muffins, a terrific vessel for all burgers, along with my yogurt sauce, arugula and red onion.  These burgers would be great for a family BBQ, a nice alternative to the standard fare, or as we often do for a quick weeknight dinner paired with a large greek salad.  These would be a great addition to your 4th of July menu (as will Friday’s recipe).

Spicy Lamb Burgers 

  • 1 pound ground lamb
  • 1 teaspoon olive oil
  • 1 red onion – 1/2 chopped and 1/2 sliced to top the burgers
  • 3 cloves of garlic – 2 minced for the burgers and 1 minced for the yogurt sauce
  • 5 tablespoons chopped mint, divided – 2 tablespoons for the burgers and 3 for the yogurt sauce
  • 1 1/2 teaspoons harissa (more if you like it spicier)
  • 5 to 6 ounces non-fat greek yogurt
  • 4 english muffins or hamburger buns
  • arugula or lettuce for topping

In a small pan heat the olive oil over medium heat then cook the chopped onion and 2 minced cloves of garlic until softened, about 5 minutes.  Let the mixture cool.  In a large bowl add lamb, chopped mint, the cooled onion and garlic mixture, harissa paste and salt and pepper.  Mix with your hands until just combined (don’t over work the meat or it will become tough).  Divide the meat into 4 and form patties.  If you have time chill for 1 hour in the fridge to make a firmer patty.

Heat grill on high and grill for 8-10 minutes.  Meanwhile mix the remaining garlic clove with the remaining 3 tablespoons of chopped mint, yogurt and salt and pepper to make the yogurt sauce.  Toast the english muffins while you let the burgers rest.

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