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We’ve dedicated this issue to a summer spent outside,
and we hope it will inspire you to explore…!
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Dining outdoors should be as uncomplicated as possible. A simple
grill – a grate over a beach fire, or the fancy-schmancy one on
your patio – makes it easy to create a fast and delicious meal.
Skewers are our favorite method of outdoor cooking – they keep
food in one place and eliminate the worry that things will fall
through the slats – they’re also easy to transfer to a plate and
fun to assemble besides!
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Skewers:
Shrimp or scallops/cherry tomatoes/yellow bell peppers
w/ Ginger Lime Marinade
Steak/Mushrooms/Red onions
w/ Garlic-Rosemary
Marinade
Before you leave home, do any necessary chopping of meat or
veggies, then separate into plastic containers with a simple
marinade over the top.
While the fire is heating up, assemble
the skewers. While they’re grilling, brush the tops with extra
marinade.
Remember: don’t marinate seafood for longer than an hour to
prevent mushiness; be careful not to leave raw meat in a warm
car or hamper.
Experiment: try other veggies on skewers like sweet white
onions, Japanese eggplant and zucchini.
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Marinades
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Red Onions & Portabello Mushrooms
w/ Balsamic Glaze
Cut red onions into thick, 1/2” rounds.
Do not separate
the rings before grilling. Clean the mushrooms and trim the end
of
the cap. Brush onion rounds and mushrooms with balsamic glaze and
place on a hot grill.
Turn each round once.
The edges will turn
smooth and shiny and
will be tender, but not soft, to the touch.
Remove to a plate and separate into rings. Drizzle with extra
balsamic glaze if desired.
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Lolliop Lamb Chops and & Leeks:
- 1 lb. lolliop (small) lamb
chops
- 2 large leeks
- Stoneground Mustard Sauce (see
below)
Wash leeks and cut in half.
Mix up mustard sauce;
brush lamb chops & leeks, then place on a hot grill, basting
with extra sauce if desired.
Turn once; cook lamb chops to
desired done-ness.
Stoneground Mustard Sauce
3 Tblsp.
Stoneground mustard
1/4 c. red wine
1/8 cup olive oil
1 Tblsp. Freshly
chopped tarragon
Salt & Pepper to
taste
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Balsamic Glaze
1/4 cup balsamic vinegar
1/8 cup olive oil
Freshly cracked black pepper
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S’mores are the ultimate summer sweet. They’re easy to
make and so very decadent. Simply thread fat white
marshmallows onto a skewer, and roast over the grill
or a fire until they get golden brown and puffy.
Sandwich the hot marshmallows between graham crackers,
and insert a bar of dark semisweet or bittersweet
chocolate.
We like Sharffen Berger’s 70% bar. For an
extra treat: spread chunky peanut butter on the graham
crackers before assembling the s’mores.
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Not in the mood for chocolate? take along some fruit,
brush it with a mixture of sugar and lemon juice, and
place it face down on the grill. Apples, pears,
bananas and plums are especially good grilled. Eat the
fruit plain or with a scoop of whipped cream or ice
cream. Mmmmm….
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