Dog days of summer are here and it is unusually hot. We are having a 4th of July pool party and looking for some new killer recipes to try. Need them to be delish and OK to be in the heat some. I can put stuff on ice or in chafing dish but don't want stuff that is super delicate or can go bad in a hurry...any great suggestions? Thanks in advance!

Do you want hot or cool. On the bbq is sort of hot/warm by default.

One thing that is different and good: Grilled watermellon.

Also kabobs is a good choice. Ribs with a cool salad. They will work by the pool, the ribs might need extra napkins! <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" />

Try one of the warm potato salads, with a mustard/vinegarette dressing, versus a mayonaise dressing.

First word.... Taboulleh.

When the weather gets hot in Maine, I can't make enough. There are weeks in July and August when dinner just is tabbouleh, or tabbouleh with... grilled something, the something grilled leftovers, just tabbouleh with or without the grilled or leftovers wrapped in fresh local butterleaf or redleaf lettuce, maybe with garlic bread, maybe with pita crisps. On a bad night, it might be whatever tabouuleh is there for claiming.

Second word .....mozzarella/tomato/onion/basil salad with WHITE Balsamic Vinegar and olive oil. If your tomatoes are not local, a teaspoon of sugar helps. This salad also sides well with anything fresh grilled, leftover grilled, and stands alone with pride.

If you have local fresh corn, that is a handy addition, to either of the above. Same with Snow Peas, Sugar Snap peas, or late Shelled Peas. ( I've even snuck blanched frozen petite-pois into both salads.)

Yummmmmmmmmm.. and I need a trip to a real grocery store.

Neither of the above are mayo based. Their genesis is from the Mid East and the Mediterranean. The possibilities are legion.

They both improve with age, they can be easily paired with ANYTHING grilled, ( meat, mushroom or vegetable ) and they are both endlessly amenable to cultural fusion-seasonings as sides and stand-alones.

Breeze

Thanks for all the suggestions...like them all. We will be grilling beef tenderloin, BBQ ribs, and marinated chicken that is finished off with a teryaki glaze that is so good...so the protein is set. Any great appetizers? Thanks again!!!

Grilled Panzanella Salad

This is fabulous, perfect at room temperature, and can sit out without danger.

Thanks...sounds good. Hadn't thought of this one
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This is always a hit, everyone loves it.

1 can of black beans
1 can black eyed peas
tomatoes - 2
red onion - 1/2
cilantro - to taste
cumin - 1/2 teaspoon
salt - 1/2 teaspoon
pepper - to taste
1 can shoe-peg corn (or just corn)
red pepper and yellow pepper - 1/2 of each
italian dressing - 1/2 bottle
mix, serve

Cut all veggies to bite size pieces, about the size of beans.

Thanks! I was thinking of making this though mine is just a wee bit different. I know it will do well with the heat. Appreciate all the imput.

There is a recipe on the back of Goya chick peas for a delicious salad. It's chickpeas. cukes. red peppers, onion and a few other ingredients. Made it many times (I triple the recipe) and everyone asks for the recipe. Great in the summer, no mayo, also good for you. Go figure, on the back of a can!

Thanks will check it out.

Hey, so how did it turn out?

Great! Way more food than we needed but that is par for the course. Everything was excellent. Ended up having the German style potato salad and it went really well with the baby back ribs and also had a fried cabbage dish, green bean bundles, and then some other appetizers, side dishes, and desserts that are old standards which all went well with the beef tenderloin and chicken. Thanks again for all the suggestions. I am sure we will be trying them all at some point. Always nice to add a new dish or two to the rotation. Thanks to all who made the suggestions. Appreciate your help. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Joy.gif" alt="" />