Thought I’d share some more of my favorite summer recipes.
Growing up we used to go to the Holy Spirit Hospital Street Fair. Always a fun time but always one of the highlights was the Chicken BBQ put on by either by the Shriners or the Fireman (I don’t recall). I still remember seeing the grills set-up and the smoke coming off of them onto the highway. The boxed chicken bbq was always awesome – sweet with some charcoal crispiness (you had to pre-purchase or you ran the risk of them selling out). Fast forward about 20 years and my Dad was at the Farmer’s Market getting some fresh chicken and he was offered this recipe for Fireman’s Chicken BBQ (super easy):
- 1/4 Cup Water
- 1/2 Cup Butter
- 3 T Sugar
- 1 1/2 T Salt
- 1/2 Cup Vinegar
Put all ingredients in a spray bottle. Spray / baste chicken (works well with thighs and legs) every time your turn it. This is a staple with my Dad and Brother. My brother even has the recipe taped to an inside cabinet down the Shore. And I have a picture of that recipe card on my phone (which is how I was able to post it!)
Some of my favorite foods are salmon, beets and avocado. I was visiting my parents over the summer and my Dad was trying some new recipes from the Food Network.
- Cooking Spray
- 2 T light brown sugar (packed)
- 1 T chili powder
- 1 t ground cumin
- 1/8 t salt
- 1/8 t fresh ground pepper
- 6 – 6 oz salmon fillet, skin and any pin bones removed (I think this would also be good with chicken breasts too)
- 1 T olive oil
Directions: Coat your grill or grill pan with cooking spray and preheat over medium heat. While the grill is heating, combine the brown sugar, chili powder, cumin, salt and pepper. Brush each salmon fillet with 1/2 tsp of olive oil, then rub each fillet with about 1/2 tsp of the spice mixture. Grill the salmon, flesh side down, until charred – 4 to 5 minutes. Flip the salmon and cook another 5 to 6 minutes for medium doneness. For well done fish, cook an additional 1 to 2 minutes. Remove to a platter and serve.
Here is the Beet and Goat Cheese Arugula Salad by Giada de Laurentiis (I think this is what made me fall is love with Avocados!)
- 1/4 cup balsamic vinegar
- 3 tablespoons shallots, thinly sliced
- 1 tablespoon honey
- 1/3 cup extra-virgin olive oil
- Salt and freshly ground black pepper
- 6 medium beets, cooked and quartered
- 6 cups fresh arugula
- 1/2 cup walnuts, toasted, coarsely chopped
- 1/4 cup dried cranberries or dried cherries
- 1/2 avocado, peeled, pitted, and cubed
- 3 ounces soft fresh goat cheese, coarsely crumbled (crumbled blue cheese would work too)
Line a baking sheet with foil. Preheat the oven to 450 degrees F.
Whisk the vinegar, shallots, and honey in a medium bowl to blend. Gradually whisk in the oil. Season the vinaigrette, to taste, with salt and pepper. Toss the beets in a small bowl with enough dressing to coat. Place the beets on the prepared baking sheet and roast until the beets are slightly caramelized, stirring occasionally, about 12 minutes. Set aside and cool.
Toss the arugula, walnuts, and cranberries in a large bowl with enough vinaigrette to coat. Season the salad, to taste, with salt and pepper. Mound the salad atop 4 plates. Arrange the beets around the salad. Sprinkle with the avocado and goat cheese, and serve.
Any favorite recipes you would like to share?