Al Fresco Entertaining: The Perfect Barbeque Menu

A RECIPE FOR A SUCCULENT SUMMER MEAL FROM ROBINSON’S PRIME RESERVE

Robinson's Prime Reserve

We love gathering a few friends in the summer for impromptu get-togethers outside. Set the scene with rustic silver buckets filled with wild flowers, twinkling tea lights on banisters and tables, and platters overflowing with fresh fruit for a little something sweet after the barbeque. For the must-try main course, we turned to the grilling experts at Robinson’s Prime Reserve and the culinary mastermind Samuel Adams Chef David Burke. Fire up the grill for this three-part recipe and serve with ice-cold lemonade and Sam Adams, of course (fresh sliced lemons are a must).

Download the recipes (or view all on the next page)

Samuel Adams Boston Lager Cut
Serves four

Ingredients:

4 Samuel Adams Boston Lager Cuts

Instructions:
1. Season with salt and pepper.
2. Grill over medium-high heat for 3-4 minutes on each side for medium rare.

 

Boston Lager Onion Marmalade
Serves four

Ingredients:
3 tablespoon olive oil
4 cups sliced cipollini onion
1/2 cup honey
2 bottles Samuel Adams Boston Lager

Instructions
1. Heat olive oil in pan over medium head and sweat onions for approximately 8-10 minutes.
2. Add honey and stir until onions are completely coated.
3. Add Boston Lager and continue to cook over medium heat, stirring frequently until the mixture reaches a marmalade-like consistency.
4. Season with salt and pepper to taste.
5. Remove from heat and set aside.

 

Creamed Collard Greens
Serves four

Ingredients:
2 bunches collard greens
1 cup diced onion
3 cloves garlic, crushed
1 teaspoon red chili flakes
4 tablespoon olive oil
1 cup heavy cream
1/2 tablespoon butter

Instructions:
1. Heat oil in a large sauce pot over medium high heat with sweat garlic and onions 4-6 minutes until tender.
2. Wash the collard greens and remove the ribs.
3. Cut to a manageable size, then add to pot with garlic and onions.
4. Cook until tender over medium high heat for 12-16 minutes.
5. Add cream and reduce by half.
6. Add chili flakes, salt, and butter.

Our Robinson’s Prime Reserve Boutique opens Wednesday, June 8, 2011 at 11AM ET.


June 8, 2011

Comments

  1. Anonymous says:

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    Desperate for Moschino and McQ

  2. Anonymous says:

    So sorry to hear you missed out, dbalbuena. We’ll be sure to let our buying team know you’re looking for Moschino and McQ.