Picnics are a great way to enjoy two of life’s greatest pleasures, the great outdoors and food. Who doesn’t like a good picnic, well minus the mosquitoes biting and those annoying flies trying to get into your picnic basket, a picnic is a great way for people to gather. At any picnic the food is the star of the show, without a doubt. It doesn’t matter how well you put together your picnic, how nice the day is, or none of that. If the food isn’t up to par, there are going to be alot of unhappy campers at your picnic(even if they don’t tell you). The most commonly used food at a picnic are straight off the grill, like hamburgers, hot dogs, chicken and list goes on. Few people however, consider how cold foods can be a big star at a picnic a bigger star than there hot food counterparts. All of you have to do is know the right recipes. So here they are.
Sandwich Slaw/Serves 4
Ingredients
- 2 cups green cabbage, shredded
- 2 tablespoons, onions, minced
- 2 tablespoons, cider vinegar
- 2 tablespoons, mayonnaise
- 1 garlic clove, minced
- 2 teaspoons, granulated sugar
- 1 teaspoon, black pepper
- salt, to taste
How To Put It Together
- Mix the ingredients and refrigerate for a hour.
- Place a generous amount on each sandwich.
- Or you can serve it along side the bread.
Lobster Avocado Roll/Serves 1
Ingredients
- 1 6 inch piece of French bread split open to form a V hollow
- 1 tablespoon butter, softened
- 1 teaspoon, lemon juice
- 2 each, leaves of romaine lettuce heart, cores removed
- 2 tablespoons mayonnaise
- 4oz cooked lobster meat, chunked
- 4 slices of ripe avocado
- 1 tablespoon chopped chives
- salt and black pepper as needed
- 1/4 cup celery, small diced
How To Put It Together
- Whip the lemon juice into the butter and spread onto the bread.
- Fill the V shaped hollow of bread with the lettuce.
- Combine the lobster, mayonnaise, and avocado and season with salt and pepper.
- Fill into the lettuce and close the sandwich.
Grilled Caribbean Shrimp Wrap with Lime Sour Cream and Red Cabbage/Serves 1
Ingredients
- 6 21 to 25 shrimp, medium
- 1 tablespoon olive oil
- 1 tablespoon garlic, finely minced
- 1 teaspoon minced thyme
- 1 teaspoon scotch bonnet pepper, minced
- 1 teaspoon salt
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 14inch tortilla shell
- 1/2 cup red cabbage, finely shredded
- 1 tablespoon olive oil
- 1 tablespoon champagne vinegar
- 1 romaine lettuce leaf
- 1 sliced tomato
How To Put It Together
- Marinate the shrimp with garlic, olive oil, thyme, scotch bonnet peppers, and salt for 1 hour.
- Grill the shrimp until just done.
- Slice the shrimp into strips.
- Beat the lime juice into sour cream.
- Spread the tortilla with the sour cream.
- Toss the cabbage in the oil and vinegar.
- Add the shrimp, cabbage, lettuce, and tomato to the tortilla and roll tightly, securing with skewers.
- Trim the ends and cut the roll at an angle one third of the length then cut straight at the next third.
Egg Salad Sandwich/Serves 4
Ingredients
- 12 hard boiled eggs, grated finely
- 4 teaspoon parsley, chopped
- 1 cup mayonnaise
- 4 teaspoons capers, finely diced
- salt, to taste
- cayenne pepper, to taste
How To Put It Together
- Combine all the ingredients together and use to fill sandwiches.
- You could also stuff this into egg whites.
Chicken Salad Sandwich/Serves 1
Ingredients
- 1/2 cup mayonnaise
- 1/4 cup green onion, finely chopped
- 1 tablespoon, lemon juice
- 1 tablespoon, flat leaf parsley, chopped
- 6 oz smoked chicken cut into julienne pieces
- 1 tablespoon gherkins, very fine dice
How To Put It Together
- Combine the onions, mayonnaise, lemon juice, and parsley. Beat together.
- Fold in the chicken and the gherkins.
- Use for sandwich filling.