BBQ Charcuterie Board
Published on June 25, 2021
“At V!VA we strive for fun and exciting ways to combine your favorite foods with new ones with a slight twist. During this past year, it was hard to get out and enjoy the summer – especially when it comes to BBQs. Well, with this recipe, those issues are all solved. All these items can be prepared on a BBQ or even on a simple indoor grill like the George Foreman Grill or even better in a frying pan with grill marks (like I do at my home).
These recipes are simple and fun to create for the children and the grandchildren. You can even choose to create your protein selection, even salmon will be the talk of the town as well as your taste buds.
Create the BBQ charcuterie board with your favorites and share the time as you enjoy the summer evenings inside or out!”
– Executive Chef, Mitchel Lash
Recipes for the dips:
1 cup mayonnaise
1 tablespoon prepared pesto
1 teaspoon grated lemon zest
Mix mayonnaise with prepared pesto and lemon zest. Chill before serving.
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes fresh or frozen, peeled and diced into small cubes
1 medium onion, small diced
1/2 cup golden raisins (optional)
1/4 cup pickled or fresh ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
Make sugar vinegar syrup: Combine sugar and vinegar in a small pot; bring to a boil, stirring until sugar dissolves. Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking. Place in a glass bowl and allow to cool before placing into the fridge
Choice of your favorite one
1-2 oz of beer
Mix well and brush on protein
1 medium head napa cabbage (about 2 pounds)
1/4 cup sea salt or kosher salt
1 tablespoon grated garlic (5 to 6 cloves)
1 teaspoon grated peeled fresh ginger
1 teaspoon granulated sugar
2 tablespoons fish sauce or 3 tablespoons water
1 to 5 tablespoons red pepper flakes
8 ounces daikon radish, peeled and cut into matchsticks
4 medium scallions, trimmed and cut into 1-inch pieces
- Cut the cabbage lengthwise through the stem into quarters. Cut the cores from each piece. Cut each quarter crosswise into 2-inch-wide strips.
- Salt the cabbage. Place the cabbage in a large bowl and sprinkle with salt. Using your hands, massage the salt into the cabbage until it starts to soften a bit. Add enough water to cover the cabbage. Put a plate on top of the cabbage and weigh it down with something heavy, like a jar or can of beans. Let stand for 1 to 2 hours.
- Rinse and drain the cabbage. Rinse the cabbage under cold water 3 times. Set aside to drain in a colander for 15 to 20 minutes. Meanwhile, make the spice paste.
- Rinse and dry the bowl you used for salting. Add the garlic, ginger, sugar, and fish sauce, or water and stir into a smooth paste. Stir in chili flakes, using 1 tablespoon for mild and up to 5 tablespoons for spicy set aside until the cabbage is ready.
- Combine the vegetables and spice paste. Gently squeeze any remaining water from the cabbage and add it to the spice paste. Add the radish and scallions.
- Mix thoroughly and gently work the paste into the vegetables until they are thoroughly coated.
- Pack the kimchi into the jar. Pack the kimchi into a 1-quart jar. Press down on the kimchi until the brine rises to cover the vegetables, leaving at least 1 inch of space at the top. Seal the jar.