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Outdoor Entertainer

The best part of having an patio or deck is having friends over to enjoy it with you, and Avant Garden Decor has the products to help you entertain your guests. Whether you are roasting s’mores on a summer night with the kids, or having friends and family over for a holiday gathering, a CobraCo™ fire pit is the perfect way to conveniently and attractively gather around a warm fire in your own backyard.


Check out our great recipes and how-to articles below!
Featured Home Grown Recipes
Eggplant Caprese Stack

Ingredients
  • Salt and freshly ground black pepper
  • 1 eggplant, sliced about ¼ in. thick
  • 8 tablespoons extra-virgin olive oil + more for drizzling
  • 2 eggs, whisked
  • 1 cup of Italian-seasoned breadcrumbs
  • 8-oz. fresh buffalo mozzarella, sliced about ¼ in. thick
  • 1 large beefsteak tomato, sliced about ¼ in. thick
  • Handful of fresh basil leaves
Preparation
Slice your eggplant and lay the slices out in a single layer on a paper towel. Sprinkle the slices with salt and let them sit for about 10-15 minutes, until they start to release water.

Pre-heat a large sauté pan to medium-high and add 4 tablespoons of extra virgin olive oil. Pat the eggplant slices dry with another paper towel and prepare the egg and breadcrumb dipping stations.

Place whisked eggs with a bit of salt and pepper in a bowl together and place the breadcrumbs separately on a large plate. Dip the eggplant slices one at a time in the egg mixture and then in the breadcrumbs. Shake off the excess breadcrumbs and place on a sheet pan.

Once you are finished coating the eggplant slices you are ready to fry the first batch in your heated sauté pan. Saute the slices for about 3-4 minutes on each side. Place them on a paper towel lined sheet pan or plate once they are finished cooking. Once you are through frying the first half of your slices, you can begin to fry the second batch. Be sure to add the extra 4 tablespoons of extra virgin olive oil to the pan before frying the second batch.

Once you have finished frying all the eggplant you are ready to assemble your stacks. Begin with a layer of fried eggplant, add a layer of mozzarella, a basil leaf, and a tomato slice. Repeat this step 2 or 3 times depending on how high you’d prefer your stack to be.

Once you are finished assembling your stacks, drizzle a bit of extra virgin olive oil over each stack and finish with a bit of salt and freshly ground black pepper. Serve warm, or at room temperature!

Yields: approx. 4 servings
 
Featured How-To Article
Expert Tips on How to Make S’mores
The original recipe on how to make s’mores appeared in the American Girl Scout Handbook in 1927. This recipe utilized Graham crackers – first invented by Sylvester Graham way back in 1829, before anyone knew how to make s’mores – plus chocolate and marshmallows.

If you ask anyone today how to make s’mores you might get the original recipe that tells you how to make s’mores, or you might be told how to make s’mores a completely different way.

Here are some tips on how to make s’mores the traditional way:
  1. Use Graham crackers which are more like cookies than crackers.
  2. Get the crackers and chocolate ready before you toast the marshmallows. You can ‘roast’ them over a stove burner or use long metal forks for roasting over an outdoor fire pit or grill.
  3. Marshmallows are ready when slightly brown outside and runny inside.
  4. Sandwich chocolate with a toasted marshmallow between a halved cracker and squeeze together gently.


If you want to know how to make s’mores the Mexican way, use flour tortillas with crunchy peanut butter, chocolate chips and marshmallow. If you want to know how to make s’mores that are cold, spread peanut butter and instant chocolate pudding on Graham crackers and add whipped topping instead of marshmallows.