You know when I write this post I think back to the actual day we had this barbecue. It was back then when Germany played against Argentina. Although we did not know it at the time the pictures were taken, but Germany would win the match and a mad soccer craze would pour not only at our place among our guests but throughout Germany.
Ironically, I am doing the write up now with the knowledge that Germany lost to Italians in the semi finals. Funny how in the process of an actual post you can share so many feelings, thoughts and experiences.
It was a turbulent wave of feelings, for both matches. On one side ecstatic happiness and then four days later, a sort of numb with shock feeling.
We are over it now and with the knowledge that the Germans not only played extremely well throughout the world cup but also with the fact that Germany was a fantastic host to all the guests and teams during the matches, we look forward to the next match against Portugal.
Sometimes, this country goes a little under-rated in the World but even though with all the bickering that goes on here about high taxes, expensive gas prices, high unemployment .... this and that ... it really is a fantastic place to live.
Anyway, yet another ironic fact in this story is that my Barbecue concentrates on the Italian tastes LOL! (so that brought me back on track!)
My previous post here was all about the basic sauces you would need for a quick barbecue. If you have made the sauces and already have these in your refrigerator, then you know that this grilling session is gonna be a quickie.
In the scrumptious photo above you can see just a few things I made all using the three sauces as a marinade, sauce and dip.
Pesto Aubergine Wraps
Pesto alla Genovese
1 Aubergine - cut in slices lengthways
Mozzarella - sliced
Tomato - sliced
Spread some Pesto alla Genovese on the sliced aubergine. Lay a slice of tomato and mozzarella and fold over once. To keep it in place stick a toothpick into the middle of the wrap. Drizzle with olive oil. Allow to marinate for 20 minutes.
Put on barbecue and grill till soft and the cheese has started to melt.
New potatoes - cut in half
Salt and pepper
In a bowl place the potatoes. Add 2 teaspoons of the Aglio Olio. Drizzle with olive oil. Add the thyme and sprinkle with salt and pepper. Mix well. Allow to marinate for 20-30 minutes.
Grill on a barbecue till soft and slightly brown.
Mixed herb vegetables
Mixed dried herbs
Vegetables of your choice. I used whole spring onions and long pointed bell peppers cut in half.
salt and pepper
Place vegetables in a long dish. Sprinkle with salt and pepper. Rub in some Aglio Olio and drizzle with olive oil.
Grill on a barbecue until soft.
Fresh jumbo shrimps - peeled and cleaned
salt and pepper
Rub the shrimps with plenty of Aglio Olio, salt and pepper. Pour the juice of one lime and allow to marinate for 6-8 hours.
Place the shrimps on skewers. A little tip from me: If you are using wooded skewers place them in some water for 20 minutes or so. This way they won't burn on the grill.
Grill the shrimp skewers for just a few minutes on each side.
Spicy swordfish skewers
Swordfish filet - cut in cubes
salt and pepper
Place the fish filet cubes in a bowl and mix with the Arrabiata well. Salt and pepper to taste.
Marinate for 6-8 hours.
Place the fish cubes on skewers and grill for a few minutes until cooked.
Phew! The write up took more time to do then the actual preparations for the barbecue ;-)
I am just going to say one thing for the verdict - DELICIOUS.
It was easy, simple and the most important thing - I had time for my guests and was able to enjoy their company.
If you are like my friend - fussing and fretting, I really hope this post shows you that sometimes you too as a host can relax and have fun.
As the host of the Monthly Mingle I would like to thank all those you have sent in their entries.
There are so many gorgeous things on this barbecue so I thought Cate would be glad to receive a whole barbecue meal for the great ARF 5 A Day Tuesday.
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