Outdoor dining changes surroundings

Summer’s here! Before it gets too hot, time to enjoy some meals in the great outdoors.Whether you clean off your grill or head to a shady spot in the park, outdoor dining is a great way to change your dining surroundings. The recipes can be as simple or complex as you want them to be.

With that in mind, I am sharing three recipes with you today. The first is an outdoor staple, Potato Salad. The second one is for the grill, Grilled Flank Steak with Coffee-Creole Mustard Marinade. Today’s dessert is a great snack anytime, Creole Caramel Popcorn. Grab your ingredients’ and Let’s head to the kitchen!

Potato Salad

Potato salad is a natural outdoor dining dish. Whether you are having a picnic or a cookout in your backyard, potato salad always rounds out the menu.

4 large russett potatoes

1 1/2 cups mayonnaise

2 tablespoons dry mustard

Creole seasoning

1/2 cup minced onion

1/4 cup minced bell pepper

2 stalks celery, minced

2 tablespoons fresh parsley, finely chopped

2 cloves garlic, minced

Place potatoes in a large stock pot; cover with water by 2 inches. Bring to a boil; cook until potatoes are fork tender, 20 to 25 minutes. Cool, peel, and cut into large chunks; place in a large bowl.

In a small bowl, whisk together mayonnaise, dry mustard, Creole seasoning; add to potatoes. Add onion, bell pepper, celery, parsley, and garlic; stir well. Adjust seasoning; refrigerate until ready to serve.

Grilled Flank Steak with Coffee-Creole Mustard Marinade

Flank steak gives you a nice beefy flavor. The key to flank steak is how you cut it. Always slice it against the grain for a tender bite.

4 cloves garlic, minced

1 tablespoon Creole mustard

1 tablespoon balsamic vinegar

1 tablespoon extra-virgin olive oil

1 tablespoon instant espresso

1 1/2 teaspoons Creole seasoning

1 1/2 pounds flank steak

1 large shallot, thinly sliced

1/4 cup fresh parsley, chopped

In a small bowl, stir together garlic, mustard, vinegar, oil, espresso powder, and Creole seasoning. Place steak into a large shallow dish, and rub garlic mixture on all sides of beef. Top with shallots and parsley. Cover and refrigerate 8 hours or overnight.

Spray grill or grill rack with non-stick cooking spray. Preheat grill to high heat (400 to 450℉). Grill meat 3 minutes per side for medium-rare or until desired doneness. Remove from heat, and let stand for 5 minutes before slicing.

Creole Caramel Popcorn

Here’s a New Orleans twist on a treat from your childhood. Instead of grabbing a box of Cracker Jacks, make your own. I think you will find a much better tasting result.

6 tablespoons canola oil

2/3 cup popcorn kernels

1 cup pecan halves

2 teaspoons Creole seasoning

1/2 teaspoon kosher salt

1 cup firmly packed light brown sugar

1/2 cup butter

1/4 cup cane syrup

1/2 teaspoon baking soda

In a 3-quart saucepan, heat oil over medium-high heat. Add corn kernels in an even layer. Cover pan tightly with lid, and when the kernels begin to pop, reduce heat to low; shake pan until rapid popping has almost completely stopped, about 30 seconds. Transfer popcorn to a large bowl, and add pecans. Sprinkle with Creole seasoning and salt.

In a large saucepan, combine brown sugar, butter, and cane syrup. Cook over medium heat, stirring occasionally, just until bubbles form around edges of pan; cook, stirring occasionally, for three minutes. Remove from heat. Stir in baking soda. (Mixture will form.) Evenly pour over popcorn mixture. Gently stir to coat.

Preheat oven to 200℉.

Divide popcorn mixture between 2 large rimmed baking sheets.

Bake for 1 hour, stirring every 15 minutes. Let cool completely in pans or a wire rack. Store in airtight containers for up to 1 week.

I must admit, its been quite a few years since I have taken my wife on a picnic. This year, I will have to remedy that. I do, from time to time, crank up the grill and enjoy the backyard. It’s a great place to entertain or even have a nice meal for two.