Summer Picnic Recipes

Some of the best memories we have of bygone summers are the picnics we enjoyed with family and friends. You could picnic at the beach, head to the mountains, meadow or even the back yard. The point is to soak in the invigorating fresh air and good weather, and enjoy your meal under the bright blue sky.

Here are a few summer picnic recipes that everyone will relish, especially since food tastes better outdoors!

Picnic Potato & Egg Salad

Ingredients

• 3 pounds potatoes, cooked until just tender, cubed, cooled
• ¼ to ½ cup chopped red onion
• 5 or 6 hard cooked eggs, cooled, coarsely chopped
• thinly sliced tomatoes and cucumber, for garnish, optional
• ¼ to ½ cup chopped celery, optional

Dressing:

• 1 to 2 tablespoons prepared mustard
• ¾ cup mayonnaise (a little more or less, as desired)
• salt and pepper to taste

Preparation

Mix together the potatoes, egg, onions, and celery. Whisk in the mayonnaise, mustard, and salt and pepper to taste. However, it is advisable to add small qualities of mayonnaise and mustard, and keep tasting it. Stop when you achieve the flavor you like. If you like, you may top it with thinly sliced tomatoes and cucumber and pack.

Picnic Fried Chicken

Ingredients

For Fried chicken

• 2 chickens, 3 pounds each, cut into 8 pieces each
• 2 tablespoons plus 1 ½ teaspoons kosher salt
• 3 cups buttermilk
• Oil for frying
• 1 tablespoon plus 1½ teaspoons cayenne pepper
• 3 cups of flour
• 3 teaspoons freshly ground black pepper
• 1 tablespoon plus 1½ teaspoons paprika

Brine

• ½ cup of sugar
• 1 teaspoon coriander seeds
• ¼ cup salt
• 1 teaspoon black peppercorns
• 1 bay leaf

Preparation

To prepare the brine, bring 4 cups water to a boil in a pot. Take off the pot from the heat and mix in the sugar, salt, bay leaf, peppercorns, and coriander seeds. Allow to cool completely.

Place the chicken in a glass baking dish and pour the brine over it. Cover with plastic wrap and place in the refrigerator for between 12 to 24 hours. Before cooking, take the chicken out of the brine, and remove any peppercorns stuck to the skin. Allow the chicken to dry by placing it on a wire rack.

In a large bowl, mix 1 tablespoon of salt into the buttermilk. In another bowl, stir the remaining salt and spices into the flour. Place the chicken in the flour, 4 pieces at a time. Turn them so they are evenly coated. Then place them in the buttermilk, spooning the buttermilk so the pieces of chicken are evenly coated. Now carefully transfer the chicken back to the flour, so as not to lose any batter in the process. Finally, transfer the pieces to a wire rack for drying for 30 minutes. Repeat the process with all the pieces of chicken.

In a 5-quart pot, add enough oil to fry about four pieces of chicken, and heat it well (350° F). Cook the white and dark meat separately over medium heat. Once you add the pieces of chicken, the temperature of the oil will drop to about 300° F, which is perfect for frying. Cook the pieces for 5 minutes on one side, then turn them over and cook for another 10 minutes for white meat and 12 minutes for dark meat. If the meat begins to get too dark, lower the heat. Drain the pieces and pack to eat.

Picnic Grilled Ham and Gouda Sandwiches with Caramelized Onions

Ingredients

• 4 ⅓'' slices country white bread or sourdough bread
• 1 tablespoon extra-virgin olive oil
• 3 ounces Gouda cheese, thinly sliced, divided
• 1 large onion, thinly sliced
• 4 ounces thinly sliced smoked ham, divided
• Unsalted butter, room temperature

Preparation

In large nonstick skillet, heat a little oil over medium flame. Put in the onion and sauté for 5 minutes.

Then cover the skillet and cook the onions on low, until they are very tender and golden. Cook for about 25 minutes and keep stirring. Add salt and pepper, and cool. Spread butter on slices of bread. Place onion, ham and cheese between bread slices.

Heat another nonstick skillet, a larger one this time, over medium heat. Lightly butter the outsides of the sandwiches. Place sandwiches in skillet and gently press them down with a spatula. Cook for about 4 minutes on each side or till the bread is golden, and the cheese melts. Cut sandwiches into triangles and pack.

While packing for a picnic, ensure you pack plenty of fluids. You can carry lemonade or ice tea, or any other drink, which you can freeze the previous night. Carry a colorful and comfortable blanket, and a bunch of towels and set up your picnic in the shade. The best and safest way to carry your food is in a cooler packed with ice.