Movie Night Under the Stars | A Picnic Menu + Recipes

Yesterday you got to see a Movie Night {Under the Stars} in all it's glory - 

today, you get the recipes.

I (and Ashley, too!) prepared everything from {nearly} scratch.. and it was hard work.  

BUT- most was prepped the day before, so the day of the actual party was  mainly just assembly.  

Since the party was held outside and the theme was encouraging guests to sit out on lawn chairs to watch a movie.. we wanted to make the food 'easy'.  Easy to enjoy without issues, but worthy of serving at a party.

So, fancy sammys for Picnic Party fare it was.

Picnic Party Menu

Food

Flank Steak on Ciabatta with Grilled Vegetables

Pork Tenderloin & Fontina on Texas Toast

Grilled Chicken Caesar Salad with Caesar Vinaigrette

Home Style Potato Salad

Apple Slaw

Salsa

Assorted Chips

BBQ Chips, Tortilla Chips, Kettle-Cooked Sweet Potato Chips

Beverage

Red Sangria

White Sangria

Lemonade (non-alcoholic)

Assorted Beer

Water

Treat Station

Assorted Mini Pies

S'mores Station

Boxed Movie Candy

Butter Popcorn & Seasonings

Cake (of course)

Potato Salad

1 cup mayonnaise

1 teaspoon celery seed

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons yellow mustard

10 peeled, cooked, and cubed potatoes

4 hardboiled eggs, chopped

1 large yellow onion, peeled and chopped

4 celery stalks, chopped

2/3 cup dill relish

--

Mix together the first 5 ingredients. Add in the potatoes, eggs, onion, celery and relish. 

Mix gently to combine.  Chill for several hours before serving.

Grilled Chicken Caesar Salad

6 ounces Grilled Chicken Breast

1 heart of Romaine, chopped

2/3 cup croutons

¼ cup shredded or shaved parmesan cheese

4 ounces Caesar Vinaigrette dressing

Caesar Vinaigrette Dressing

3/4 cup olive oil

3/4 cup distilled vinegar

2 tablespoons Dijon mustard

2 tablespoons sesame seeds

1/2 cup grated or shredded parmesan cheese

1/4 teaspoon salt

1/4 teaspoon black pepper
--

Whisk together ingredients until combined.  Chill until ready to serve.

 Grilled Pork Tenderloin & Fontina on Texas Toast

4 lbs boneless pork tenderloin

Olive oil, for drizzling

Kosher salt and freshly ground black pepper

2 teaspoons Italian Seasoning

1/2 cup mayonnaise

1/4 cup packed chopped fresh basil leaves

2 teaspoons lemon zest

1 teaspoon lemon juice

Texas Toast, toasted

4 romaine lettuce leaves, halved lengthwise

8 ounces fontina cheese, cut into (1/4-inch thick) slices

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Preheat grill. Drizzle the pork on both sides with olive oil and season with salt and pepper, to taste. Sprinkle both sides with the Italian Seasoning and grill. Cook until an instant-read thermometer inserted into the thickest part of the meat registers 160 degrees F. Transfer the pork to a cutting board and let rest for 10 minutes. Slice the tenderloin into 1/4-inch thick slices.

In a small bowl, combine the mayonnaise, basil, lemon zest, and lemon juice until smooth. Season with salt and pepper, to taste.

To assemble the sandwiches: Lay the bottom half of the bread on a work surface and spread with mayonnaise mixture. Add the lettuce leaves, arrange the cheese slices on the lettuce and top with the pork slices. Spread the top half of the toast with mayonnaise mixture and then arrange on top to complete the sandwiches.

Grilled Flank Steak on Ciabatta  

Marinade

¾ cup soy sauce

¼ cup olive oil

3 tablespoons Worcestershire sauce

2 tablespoons lemon juice

3 cloves of garlic, minced

2 teaspoons ground black pepper

4 ½ pounds flank steak, trimmed

Grilled Vegetables

2 large sweet onions

4 tablespoons olive oil, divided

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

3 red bell peppers

Bacon Horseradish Sauce 

2 teaspoons minced green onion

1 cup mayonnaise

6 sliced bacon, cooked and crumbled

2 teaspoons prepared horseradish

¼ teaspoon lemon zest

½ teaspoon fresh lemon juice

6 (2- to 3-oz.) ciabatta rolls, split

1 1/2 cups loosely packed arugula

--

For the marinade: In a large resealable plastic bag, combine the soy sauce, oil, Worcestershire sauce, lemon juice, garlic, and pepper. Add the flank steak, seal the bag, and refrigerate for at least 8 hours.

Preheat a grill to medium heat.

Drain the steak, discarding the marinade. Place the steak on the grill. Grill 4 to 5 minutes on each side, or until desired temperature. (You may also bake at 425 degrees F until a meat thermometer inserted in thickest portion reads 145 degrees, 40 to 45 minutes.) Let stand for 10 minutes before slicing.

For the vegetables: Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.

Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.

For the bacon horseradish sauce: In a small bowl, combine the green onions, mayonnaise, bacon, horseradish, lemon zest, and lemon juice. Cover and chill.

To assemble: Spread desired amount of Bacon Horseradish Sauce over the bottom of the rolls. Top with desired amount of arugula and onion/pepper mixture. Top with sliced flank steak. Cover with roll tops. Serve immediately.

Apple Slaw HERE

The recipe calls for chopped cabbage and sliced carrots.

I took the easy route and used  traditional bagged pre-made coleslaw to save on some labor.

Red Sangria HERE

White Sangria HERE

Lemonade HERE

Strawberry Marshmallows HERE

Mint Marshmallows HERE

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