Eat, drink, love

Outdoor weather calls for outdoor parties. So invite your family and friends to the perfect get together, complete with amazing grilled goodies. Please every palette with these mouth-watering recipes, designed for unforgettable entertaining.

Stone Center Grilled Pizza

Serves 4

  •  1 (.25 ounce) package active dry yeast
  •  1 cup warm water
  •  1 pinch white sugar
  •  2 teaspoons kosher salt
  •  1 tablespoon olive oil
  •  3 1/3 cups all-purpose flour
  •  2 cloves garlic, minced
  •  1 tablespoon chopped fresh basil
  •  1/2 cup olive oil
  •  1 teaspoon minced garlic
  •  1/4 cup tomato sauce
  •  1 cup chopped tomatoes
  •  1/4 cup sliced black olives
  •  1/4 cup roasted red peppers
  •  2 cups shredded mozzarella cheese
  •  4 tablespoons chopped fresh basil

In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for 10 minutes or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well-oiled bowl and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, knead in garlic and basil. Set aside to rise for 1 more hour or until doubled again.

Preheat grill for high heat. Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.

Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid and cook until the cheese melts. Remove from grill and set aside to cool for a few minutes while you prepare the second pizza.


Hardscaping Roasted Corn Salad

Serves 4

  •  8 ears fresh corn in husks
  •  1 red bell pepper, diced
  •  1 green bell pepper, diced
  •  1 red onion, chopped
  •  1 cup chopped fresh cilantro
  •  1/2 cup olive oil
  •  4 cloves garlic, peeled and minced
  •  3 limes, juiced
  •  1 teaspoon white sugar
  •     salt and pepper to taste
  •  1 tablespoon hot sauce

Place the corn in a large pot with enough water to cover and soak at least 15 minutes. Preheat grill for high heat. Remove silks from corn but leave the husks. Place corn on the preheated grill. Cook, turning occasionally, 20 minutes or until tender. Remove from heat, cool slightly and discard husks.

Cut the corn kernels from the cob, and place in a medium bowl. Mix in the red bell pepper, green bell pepper and red onion. In a blender or food processor, mix the cilantro, olive oil, garlic, lime juice, sugar, salt, pepper and hot sauce. Blend until smooth and stir into the corn salad.


Manassas Simple BBQ Peaches

Serves 4

  •  4 fresh ripe peaches
  •     Vegetable oil for brushing
  •  8 scoops ice cream -  vanilla bean or salted caramel
  •    Caramel sauce or chocolate syrup

Heat grill to medium-high. Cut peaches in half; remove pits. Brush cut sides with oil. Place cut-sides down on grill. Grill 3 to 4 minutes until grill marks appear. Brush tops with oil, turn over and move to indirect heat. Grill about 10 minutes longer until warm and tender.

Serve warm peach halves topped with ice cream, drizzled with chocolate or caramel.


(Thanks to Doug and Kim for these great ideas. Send us yours! Recipes at