My Three Favorite Recipes for Outdoor Entertaining

Instructions

1. In a large cast-iron skillet, cook the bacon over medium heat until crispy, about 7 minutes. Transfer the bacon to a paper towel to drain and set aside.
2. Salt the chicken things. Add 1 tablespoon of olive oil to the bacon fat in the pan and heat over medium-high heat. Add 2 tablespoons of the rosemary and the chicken thighs, skin-side down, and cook until the chicken is golden and crisp. Flip the chicken and cook until the thighs are cooked through about 10 minutes.
3. Make a bed of the romaine and watercress in a serving bowl or on a platter. Scatter the cherry tomatoes, red onion, and bacon pieces on top.
4. Slice the avocado, sprinkle the slices with salt, and arrange them on the salad. Slice the chicken and add it to the salad.
5. To make the rosemary vinaigrette: In a small bowl, whisk together the mustard, the remaining 1/4 cup olive oil, vinegar, and 1 teaspoon rosemary until smooth. Season with salt.
6. Gently toss the salad with the vinaigrette and serve
   immediately.

Instructions

Place the salmon in a baking pan lined with parchment paper. Drizzle the olive oil on the top of the salmon and sprinkle with salt, pepper, and paprika.

Grill the salmon on high heat for five minutes on each side. Or bake it in the oven at 350 degrees for thirty minutes.

In a separate bowl, lightly toss avocados, 1/4 red onion, the juice from one lime, 1 Tbsp. olive oil and salt to taste.

Spoon avocado salsa on top of the cooked salmon. Top with finely cut cilantro and enjoy!

Instructions

1. Cut the chicken into chunks. Place in a large ziplock plastic bag or bowl.
2. Pour the soy sauce, honey, water, and garlic into a bowl. Whisk until incorporated. Set aside about 3/4 cup of the sauce for brushing the chicken later.
3. Pour the remaining sauce into the bag or bowl with the chicken. Seal or cover the mixture and refrigerate as long as you can – 4 hours is a good minimum but you can go as long as overnight.
4. When you’re ready to grill, preheat the grill on medium-high for 5-10 minutes and oil the grates. Meanwhile, drain off the marinade and place the chicken pieces on skewers. Place the chicken on the hot grill, cover, and cook for 3-4 minutes. Brush with reserved sauce and flip. Repeat this process until you see that the chicken is browned to your liking and fully
   cooked.
5. Serve with cilantro, lime, Magic Green Sauce, or any other dipping sauces you like. We also like this with a salad and some naan or rice.
6. To make the five-minute green sauce, pulse all remaining ingredients – except pistachios – in a food processor until incorporated.
7. Add pistachios and pulse until mostly smooth (depends on what consistency you want).
8. Serve as a dip, spread, or sauce — or add additional water or oil to thin the sauce for use as a dressing or a marinade.