Appetizer Menu for the Weathermen's Barbeque on the Porch at Frog Hollow Farm

On Saturday FHFB and I hosted a barbeque for FHFB's office staff - 9 meteorologists and their families.  Everything turned out wonderfully, however, it was absolutely pouring that morning - a real deluge - FHFB promised me that it would clear up by the afternoon and he was right - there wasn't a drop of rain the entire afternoon and evening. 

We were able to take several excursions out to the vegetable garden to show off all of FHFB's handiwork and extraordinary gardening skills.  Some of our guests had never seen a brocolli plant! 

As usual I did not take any photos of this gathering...other people might have but I don't have those photos to share with you all...please forgive me but after a couple of glasses of Proseco all of my plans for taking photos always go right out the window.

Today I thought I'd share the appetizer part of the menu so the post doesn't take you too long to read through.  If the link or recipe isn't included here just ask and I'll be glad to send it to you.  Bon Appetit doesn't seem to have catalogued all of their older recipes unfortunately.  Our main appetizer was a bruschetta station. 

We use a semolina bread for our bruschetta, but you can use any Italian or French baguette for this recipe.  After slicing peices that are about 1/2 inch thick,  rub each side of the bread with raw garlic and drizzle a little extra virgin olive oil on each peice before grilling. 

Grilling this bread outside over a gas or charcoal grill gives you that wonderful smoky outdoor flavor that just accentuates the flavors of whichever topping you choose.

*****Frog Hollow Farm Bruschetta Station*****

Bruschetta with Tomatoes, Cucumbers and Basil

Sauteed Mushrooms with Garlic and Thyme

Grilled Shrimp in the Shells

Use the largest shrimp you can find - we used large frozen shrimp that had been cleaned with the shells and tails on.  They worked just as well as fresh shrimp, just make sure they're as large as you can find so that they remain moist and juicy.

3 pounds of shrimp

rosemary springs, slightly bruised

6 cloves garlic, peeled and finely chopped

1/2 cup of olive oil

juice of 2 lemons

salt and freshly ground pepper

1 lemon, sliced

Remove the legs from the shrimp but do not peel.  Cut several lengthwise slits along the inner curve of each shrimp, and insert a few small springs of rosemary into each slit. (The frozen shrimp had already been cut.)

In a large bowl whisk together grlic, oil, lemon juice, and salt and pepper to taste.  Toss the shrimp in marinade, coating well.  Add more rosemary springs and lemon slices.

Marinate overnight (or at least for 2 hours).

Start a medium-sized charcoal fire; when coals are medium hot, place shrimp directly on the grill and grill them for about 3 minutes on each side, or until opaque.  Serve immediately with a delicious white Vernaccia from Tuscany or an Italina Pino Grigio. 

Rao's Roasted Peppers

a little different take on roasted peppers but absolutely delicious!

Artichoke-Parmesan Crostini

a light topping for bruschetta

White Bean and Eggplant Hummus

I didn't add the eggplant to mine, it would probably have added a dimension of flavor to the beans.

Grilled Cheese with Tomato and Basil

simple but so absolutely yummy!! 

We grilled these outside as well and made smaller sandwiches than you see in the photo.

(From Google Images)

It was a hot day that day here on the farm.

Hope you enjoyed my appetizer post. 

Next I'll post the main meal and desserts!!

~I'm linked over at Foodie Friday at Designs by Gollum~

Ciao, bella!