You’re invited to VITAC‘s Summer barbecue! Well, maybe not physically, but you can make some of our team members’ favorite Summer dishes for your own get-together.
VITAC‘s internal employee newsletter, ViTalk, held a Summer BBQ/Picnic recipe contest this past month. We asked all employees across all departments to send in their best recipe for this time of year for the grill, or for a dish that they’d bring to a potluck picnic.
Our offline department captions tons of cooking shows, and it seems that some of our team members could actually star in some of them! We received many entries, so we compiled a few of them together to create the ultimate VITAC Summer meal:
- 1 cup ice cubes
- 1/4 cup (2 ounces) Pimm’s No. 1
- 6 tablespoons (3 ounces) ginger beer or ginger ale
- 1 cucumber slice
- 1 sprig fresh mint (5-6 leaves)
- Fill highball glass with ice.
- Add Pimm’s, then top with ginger beer.
- Garnish with cucumber slice and mint sprig.
Joe’s Zesty Corn Salad submitted by Multi-Language Specialist Chris Hyde:
- 8 ears fresh corn
- 1 small red onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1/2 cup fresh cilantro, chopped
- 1/3 cup olive oil
- 2 tablespoons lime juice
- 1 tablespoon rice wine vinegar
- salt and pepper to taste
- Boil fresh corn in boiling salted water for 10 minutes. Remove and then plunge into cold water to stop cooking. Cut kernels off cobs.
- Combine all ingredients in a large bowl, mixing well.
- Chill thoroughly. Before serving, garnish with cilantro sprigs.
Cold Thai Noodle Salad submitted by Realtime Captioner Patty Nelson:
- 1 lb. of spaghetti
- Dressing: 1/2 cup peanut butter
- 1/2 cup peanut oil
- 1/3 cup soy sauce
- 1/3 cup rice wine vinegar
- 2 tablespoons Asian chili sauce (siracha)
- 2 tablespoons sesame oil
- 1 teaspoon ground pepper
- 1/2 teaspoon garlic powder
- Extras: 1 red bell pepper, chopped
- 1 green onion, chopped
- 1/4 cup cilantro
- Optional: snow peas, bean sprouts, Napa cabbage
- Cook noodles al dente. Strain and rinse under cold water.
- In a large bowl, mix together noodles, vegetables and 2/3 of the dressing.
- Chill at least 2 hours. Before serving, pour extra dressing over noodles and top with sesame seeds, cilantro and green onion.
“Lost” Burgers submitted by Multi-Language Services Manager Dan Garbark:
- burger pattys and buns
- pineapple slices
- chipped ham (lunchmeat)
- provolone cheese slices
- barbecue sauce
- Grill burgers to preference
- When burgers are just about finished, top with pineapple, then the ham and provolone.
- Place in bun and top with barbecue sauce.
Blackberry Brandy Salmon submitted by Realtime Captioner Carol Epperley:
- salmon filets
- 2 tablespoons brown sugar
- 2 tablespoons blackberry brandy
- 2 tablespoons of butter
- Place each salmon filet in aluminum foil.
- Add brown sugar, blackberry brandy and butter.
- Fold aluminum foil and place on grill.
- Grill for about 20 minutes until flaky.
Red, White and Blue Cookies submitted by Offline Captioner Sarah McPartland:
- 1 box of red velvet cake mix
- 1 egg
- 1 teaspoon vanilla extract
- 1 stick of butter
- 8 ounces cream cheese
- white chocolate chips
- Cream cheese frosting
- Blue food coloring
- Melt butter, soften cream cheese and blend together. Then add egg.
- Blend cake mix and vanilla extract and add to butter and cream cheese mixture. Fold in white chocolate chips.
- Roll dough into 1-inch balls.
- Bake a dozen at 325 degrees F for 8-10 minutes.
- When cooled, add blue food coloring to cream cheese frosting and top cookie with thin layer.
2013 Cuyahoga County Fair First Prize Pink Lemonade Pie submitted by Realtime Captioner Jane Proud:
- 1 Pillsbury Pet-Ritz frozen pie crust
- 1 8 ounce tub whipped topping, reserving some for decoration
- 1 cup sour cream
- powdered pink lemonade mix
- 3/4 cup sugar
- 3 tablespoons cornstarch
- 1 egg yolk
- juice of 1 lemon
- juice of 1/2 orange
- red food coloring
- Bake Pet-Ritz pie crust as per directions on package.
- Combine whipped topping and sour cream. Stir in powdered pink lemonade to taste (about 1/3 cup or 1/2 cup). Spoon mixture into baked pie crust, spread smooth and refrigerate.
- Stir together sugar and cornstarch in a medium saucepan. Add in a little of the water and stir to form a paste. Slowly stir in remaining water.
- Whisk in egg yolk and bring to a boil over medium heat, stirring constantly until mixture thickens and boils.
- Remove from heat and stir in fruit juice. Stir in 1 drop of red food color.
- While mixture is still warm, gently pour it over the top of the pie, letting it spread to the edges. Refrigerate 1-2 hours and pipe whipped topping around edges or place a spoonful in the center for decoration.