After months of cold and rainy weather, we are finally coming up to summer and BBQ season. Therefore it is important to refresh your memory on the etiquette of this sublime outdoor cooking activity, as it's the only type of cooking a 'real' man will do, probably because there is an element of danger involved. When a man volunteers to do the BBQ the following chain of events are put into motion:
(1) The woman buys the food.
(2) The woman makes the salad, prepares the vegetables, and makes dessert.
(3) The woman prepares the meat for cooking, places it on a tray along with the necessary cooking utensils and sauces, and takes it to the man who is lounging beside the grill - beer in hand.
Here comes the important part:
(4) THE MAN PLACES THE MEAT ON THE GRILL!
(5) The woman goes inside to organize the plates and cutlery.
(6) The woman comes out to tell the man that the meat is burning. He thanks her and asks if she will bring another beer while he deals with the situation.
(7) THE MAN TAKES THE MEAT OFF THE GRILL AND HANDS IT TO THE WOMAN!
(8) The woman prepares the plates, salad, bread, utensils, napkins, sauces, and brings them to the table.
(9) After eating, the woman clears the table and does the dishes.
And most important of all:
10) Everyone PRAISES the MAN and THANKS HIM for his cooking efforts!
(11) The man asks the woman how she enjoyed "her night off." And, upon seeing her annoyed reaction, concludes that there's just no pleasing some women.
Now that we have that straight:
Looking for a new menu to serve today? Sounds like the perfect menu for what I consider the official start to summer.
Chilled Cucumber Soup
2 large cucumbers, peeled and chopped into large pieces
1 cup low-fat plain yogurt
1 green onion, finely chopped
1 1/2 tsp. chopped fresh dill
2 tsp. wine or herb vinegar
Process all in a blender quickly, so it's still a little textured. Season with salt and pepper and garnish with a small dill sprig.
Grilled Salmon with Herb Mayonnaise
1 1/2 to 2 pound salmon fillet
1/3 cup light mayonnaise
2 tablespoons fresh lime juice
1/4 teaspoon chopped fresh herbs-dill, fennel, basil etc.
salt and ground black pepper to taste
Preheat grill. Wash the salmon and pat dry. Place salmon fillet (skin side down) onto a large piece of aluminum foil. In a small bowl, whisk together the mayonnaise, lime juice, and herbs until smooth; spread over top of salmon. Sprinkle lightly with salt, pepper. Place salmon (with aluminum foil) onto hot grill. Cover grill with the lid, open vents, and cook 8 to 12 minutes or until a meat thermometer reads 145 degrees F. (salmon will be slightly opaque in thickest part but will finish cooking as it sits). Carefully remove salmon from grill and transfer onto serving platter and serve after it has rested about 10 minutes. Makes 4 to 6 servings.
Summer Vegetable Potato Salad
4 pounds small red potatoes, scrubbed
2 cloves garlic, minced
1 tsp. crushed red pepper flakes
1/2 cup hearty or Dijon-style mustard
1 cup regular or light mayonnaise
1/2 cup herb or wine vinegar
2 tbsp. olive oil
1 cup green onions, finely chopped
1 cup Green or red pepper, finely chopped
1 cup minced fresh parsley
1 tsp. ground black pepper
1/2 tsp. salt
Heat a large pot of water to a boil and add potatoes. Reduce heat to medium-high and cook, with lid partially covering pan, until potatoes are tender, about 20 minutes. Drain and set aside to cool. Combine garlic, red pepper flakes, mustard, mayonnaise, vinegar and oil in a bowl and whisk well. Cut the potatoes into small pieces and place in a large bowl. Add the mustard mixture and all remaining ingredients and mix well. Cover and refrigerate for at least 8 hours, or overnight, before serving. If the consistency is too thick, add a couple of spoons of water.
Grilled Mixed Fruit
4 peaches, halved and pits removed
4 nectarines, halved and pits removed
1 pineapple, rind removed, cored and sliced into 8 slices
2 sticks (8 ounces) butter, melted
2 cups light brown sugar
1 teaspoon ground cinnamon
Preheat the grill. Place the melted butter in a pie pan or other baking pan. Combine the sugar and cinnamon in another pan. Dip the cut side of each peach and nectarine half in the melted butter, then into the sugar mixture. Arrange the fruit on the grill, sugar side down, and grill 2 to 3 minutes or until caramelized. Repeat the same procedure with the pineapple slices. This tends to go better with a flat or round grill pan that you can set over the fire OR use foil that is doubled or tripled and has holes poked in it. Unless you grill grate is small enough so it doesn't fall through. Serves 8
These recipes and more can be found at Old Fashioned Living.
Quote of the Day:
What do we mean by patriotism in the context of our times?
I venture to suggest that what we mean is a sense of national responsibility...
a patriotism which is not short, frenzied outbursts of emotion,
but the tranquil and steady dedication of a lifetime.