Some like it hot, some like it cold but everyone wants it carefree and easy.
The summer of our youth was the best time ever. Gosh, how profound, but I mean it literally. As kids, giddiness filled us as every school year ended. Every day was greeted with a joy that grew during the months of warm weather and freedom. I’ve decided to recapture that moment and I’m going to play. As adults, we have the freedom only limited by ourselves. I want every day to feel like summer. What is it we love about summer? Make your own list. Mine is easy: that carefree feeling and farm-fresh food.
Typically, we like to play during the summer; spend less time cooking indoors and outdoor cooking becomes part of our playtime. Cooking over an open flame instantly makes food better, at least in our minds, because it is fun to do and the smell is fabulous.
The art of BBQ is different for everyone. I want to give some general tips that can be incorporated into your already-established grilling routine. Two easy ways to improve flavor on the grill: marinate meat to enrich flavor, and use wood as fuel to further develop flavor. BBQ wood is readily available, with mesquite being the most common; each type will give a distinct flavor.
Another way to add dimension of flavor is to throw in a vanilla bean into your fire; it will enrich the aroma and flavor the meat. Or a branch of fresh rosemary or simply skewer your kabob in rosemary stalks. The possibilities to enhance flavors are endless; you get the idea and now run with it to satisfy your personal taste.
Not in the mood to start a fire? Cool crisp marinated vegetables can be eaten alone, add to salads, or use to enhance your protein entrée of choice. Marinated cheese is a great option in the hot weather.
Please note that I did not include cooking times in this issue’s newsletter because open-flame heat cannot be measured. Some cook HOT; some, not so much. And also remember that most fish marinades are also great on chicken and pork.
Now enjoy the warm summer days with ease and carefree cooking.
Hot and Cold Summer Recipes
Asian Cucumber, Bell Peppers and Red Onions
Red Wine Vinegar and Sweet Red Onions
Lime and Orange Cucumbers
Swiss Cheese, Red Onion, and Champagne Vinegar
Blue Cheese & Apples with Balsamic Vinegar
Mozzarella with Basil
Imitation Crab Salad Sub Sandwich
Asian Style Imitation Crab Pasta Salad
Mussels on the Half Shell
Pesto Marinated Mussel Linguini Salad
Scallops on Rosemary Skewers
Apricot, Cherry and Scallop Skewers
Scallop, Mushroom and Sage Skewers
Salmon with Rice Wine Vinegar Marinade
Salmon with Port and Honey Marinade
Salmon with Orange and Ginger Marinade
Tuna with Sherry Marinade
Tuna with Juniper Berries
Tuna with Grapefruit Marinade