Just because you don’t live at the beach, doesn’t mean you can’t chow down like you’re at the beach!

Newport Beach has some of the best coastal cuisine in California, so we’ve stolen some of their quintessential dishes and have created a summer menu that’s basically vacation on a plate. So even if you’re stuck at home this summer, whip up this spread and you’ll be transported to that palm-tree-state-of-mind. 

@tavernhousekb

First Thing’s First: Happy Hour with Some Sass

One of the beachiest bars in Newport is Tavern House Kitchen & Bar. It’s right at the Newport Pier and right in the thick of the action. We are obsessed with their OC Sunset cocktail and were dead set on recreating it! It’s sweet, refreshing, and a little spicy – all the things we want to sip on when we’re on vacation. And if you’re hosting friends, making a large pitcher of this concoction couldn’t be easier! Here’s how to make a pitcher for ten:

Ingredients:

-1 serrano chile, sliced into rounds, the more seeds you keep, the hotter the drink!

-1.5 C of blanco tequila

-5 C of orange juice

-juice of 2 limes (peel lime skins for drink garnish)

-1 C pomegranate juice

-tajin

Instructions:

In a shaker, muddle the chile in the lime juice. Strain the liquid into your pitcher. In that same pitcher, add the tequila and orange juice. Stir. To serve your OC Sunset, add ice and a splash of pomegranate juice into your glass. Then pour your orange juice/tequila mixture into the glass. We’re going for a sunset, red-to-orange look in the glass. Add your lime peel garnish and a sprinkle of tajin and enjoy!

@solcocina

Fire up the Grill for Some Coastal Crowd-leasers

The best backyard BBQ’s are easy and casual. We chose Newport dishes from SOL Mexicana Cocina and Pearson’s Port that require little effort but deliver maximum flavor and fun.

Tonight’s menu is Mexican corn, shrimp doused with chimichurri sauce, and grilled bread, for a smoky, satisfying meal that you have to eat with your hands! We’re dividing the meal into steps you should complete before and during the meal, so you socialize with friends while you grill. Here’s how it’s done for a party of ten:

Recipe for Mexican Corn from Sol Mexicana Cocina CLICK HERE
Recipe for Chimichurri Shrimp from Pearsons Port CLICK HERE

Ingredients:

-10 ears of corn, shucked

-salt

-1 C mayonnaise

-10 cloves of garlic, finely chopped 

-tajin

-50-60 Sweet Shrimp

-3C Orange Marmalade

-5 C Lemon or Lime

– 5 T Olive Oil

-10 T Soy Sauce (we use low sodium, but chef’s choice)

-2 bunches of Cilantro, roughly chopped

-5 t Red Pepper Flakes

Pre-party: In a large bowl, add ten cups of warm water with ⅔ cup of salt. Brine your ten ears of shucked corn in the liquid for 4-12 hours before the event.  Then make the chimichurri dipping sauce: In a medium mixing bowl, combine marmalade, 3 C Lime/Lemon Juice, Olive Oil, Soy Sauce, Cilantro, 5 cloves of Garlic, and Red Pepper Flakes. If the dip is too thick, add more lime/lemon juice. If too thin, add more marmalade. Cover and Refrigerate. To make the spread for the corn: add mayonnaise and 2 C lime juice along with 5 cloves of garlic and 1 T of tajin. Cover and refrigerate.

While your grill is heating up: Individually wrap your ten ears of corn in foil. Slice your bread into 2-inch thick slices. Place your shell-on shrimp into a bowl and lightly mix with oil and a bit of salt and pepper. They won’t need much dressing. 

Grill time: Place the corn, wrapped, onto the grill for a total of 20 minutes, rotating every five minutes. They’ll be done when the kernels are softened. Set aside and keep in foil while the remaining food cooks. Next, place your shrimp – SHELL ON – onto the grill and cook for 2 minutes a side until shells are pink and the shrimp is opaque. Bread’s turn next! Grill on both sides for 1 minute a side or until you start to see a bit of charring. Remove. 

Presentation is key!: Let guests unwrap corn and dress with their desired level of sauce. Same goes for the shrimp. Pass grilled bread around in a big bowl along with a large green salad and you have yourself the perfect beachside feast.

@pearsonsport

There’s plenty of room here for adding your own twist to the menu – that’s what’s so fun about grilling! Steaks, for example, would go beautifully with the chimichurri sauce as would grilled zucchini and onion. But the one non-negotiable piece in all of this is that you must come to Newport Beach to try these dishes out in-person. There’s nothing like the casual, but chic cuisine of Newport to add the perfect dash of culinary inspiration to your kitchen and grill game!

You can also get in the spirit by checking out these oceanfront vacation rental in Newport Beach to from Beachview Realty.  You never know, maybe you can book a vacation and make a BEACH BBQ a reality!

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