Supper at Sundown

It's hot in Texas, but not too hot to embrace the heat and sneak out to the Hill Country for gorgeous vistas and wide-open spaces. Once the sun starts to set, firing up the grill and heading outside for a relaxed dinner with friends is a great way to wind down.

After cooking in some of America's toniest restaurants, Chef Shawn Cirkiel moved back to Austin in 2002, where he became the city's youngest ever five-star chef. Wanting to shift gears to a more laid-back setting and approachable menu, he opened Parkside in 2009 on bustling Sixth Street.

"I love cooking out here," Shaws says of the sprawling, longhorn-studded ranch in Willow City. "The timing's not the same. No one gets mad if the food's a few minutes late. It's very low-key."

Recipe: Garlic Shrimp

Grilled Texas Toast soaks up all the buttery goodness in super-simple Garlic Shrimp.

Recipe: Grilled Tri-Tip with Citrus-Chile Butter

Rethink steak night! Serve grilled lean tri-tip with a zesty citrus butter made with lime and lemon zest, fresh thyme, and jalapeño peppers.

Recipe: Pickled Watermelon Rind

Star anise perks up the flavor of Pickled Watermelon Rind. Use the reserved watermelon flesh from this recipe to make Southwest Watermelon Salad.

Recipe: Southwest Watermelon Salad

Colorful watermelon, cilantro, basil, jalapeños, and Cotija cheese are just a few of the ingredients that give this Southwest Watermelon Salad its flavor. You can tone down the heat by omitting the jalapeños.

Recipe: Lemon-Herb Potatoes

Assorted herbs, lemon juice, and garlic is all you'll need to make this zippy side dish. It's great served warm, chilled, or at room temperature.

Recipe: Sautéed Squash and Tomatoes

Combine two kinds of summer squash—yellow squash and zucchini—with tomatoes, onion, fresh herbs and bacon for a savory side dish.

Recipe: Easy Mocha Mousse

Whether it's pies, puddings, or panna cotta, these dreamy desserts will have your guests singing your praises all night. Crisp cookies and fresh berries pair nicely with cool-and-creamy mocha mousse.

Grilling baby onions brings out even more sweetness. Serve alongside the Grilled Tri-Trip with Citrus-Chile Butter.

Keeping with the relaxed theme, a galvanized washtub ices down some Texas favorites.

Turn your favorite drinks into frozen pops for an easy, heat-busting treat. Sipper-style molds keep chins and shirts clean, while looped handles are perfect for tiny hands. Acme Sipper Ice Pop Maker and Prepara Volcano Fillable Ice Pops are available at amazon.com.