Dinner at Beach

Tacos
Burgers
Boiled/steamed shrimp
Pulled pork- smoker, grill or crockpot

Spaghetti easy to make feeds alot of people and its cheap to make

I like cold chicken salad, or cold pasta after being at the beach all day. Pasta and beans, like a pasta fagioli or cous cous with fresh chopped vegetable. You can make it ahead and keep it on ice for a couple days.

If you have access to a grill, burgers, chicken, sausage, hot dogs.. Keep it simple.

Bring a watermelon and/or cantaloupe to keep in the fridge. Keep you hydrated.

This Chinese Chicken Salad can be made ahead and it'll stay good, on ice for a week.. and it's frickin delicious.

Chinese Chicken Salad

4 split chicken breasts (bone-in, skin-on)

Good olive oil

Kosher salt

Freshly ground black pepper

1/2 pound asparagus, ends removed, and cut in thirds diagonally

1 red bell pepper, cored and seeded

2 scallions (white and green parts), sliced diagonally

1 tablespoon white sesame seeds, toasted

For the dressing:

1/2 cup vegetable oil

1/4 cup good apple cider vinegar

3 tablespoons soy sauce

1 1/2 tablespoons dark sesame oil

1/2 tablespoon honey

1 clove garlic, minced

1/2 teaspoon peeled, grated fresh ginger

1/2 tablespoon sesame seeds, toasted

1/2 cup smooth peanut butter

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 Preheat the oven to 350 degrees F.

2 Place the chicken breasts on a sheet pan and rub with the skin with olive oil. Sprinkle liberally with salt and pepper. Roast for 35 to 40 minutes, until the chicken is just cooked. Set aside until cool enough to handle. Remove the meat from the bones, discard the skin, and shred the chicken in large bite-sized pieces.

3 Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes until crisp-tender. Plunge into ice water to stop the cooking. Drain. Cut the peppers in strips about the size of the asparagus pieces. Combine the cut chicken, asparagus, and peppers in a large bowl.

4 Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables. Add the scallions and sesame seeds and season to taste. Serve cold or at room temperature.

Go get some fresh fish from one of the fish mongers like Blalock and pick up some steamed shrimp at the same time.

While there, the tuna dip is another must to pickup.

I did this for a big group in Sandestin and it was a big hit Slow Smoked Pork Shoulder with Napa Cabbage Slaw and Queso Fresco

You could just cube some pork tenderloin if you didn't feel like going the full smoker route and cook it down in the marinade.

I usually prep a pan of tasso mac and cheese to bake off one evening. Everyone likes that.

And another make ahead is a pan of meatballs in sauce to bake and serve as subs. My crew has never liked lasagna much, so this sort of takes the place of that

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I like cold chicken salad,

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Same but shrimp salad. Boil shrimp the first day there and then make shrimp salad with the leftovers