What’s Your Favorite Summer Meal? (Here’s Mine)
Not the right salad, but you get the idea
“Don’t you have enough recipes?” an amused friend asked as he watched me rip out a newspaper page. Well, I don’t know. Does there need to be a cut-off point for a collection that started with a little kids’ cookbook, runs through my Great Aunt Carrie’s yellowed old cards, and whisks forward to Julia and Martha, Marcella and more?
Last summer I found two recipes that not only complement each other, but seem the perfect, easy summer meal. The grilled fish (inspired by a dish served at The Oyster Bar in Grand Central) relies on a simple marinade and an herb butter that may inspire you to do variations of your own. (If you don’t have a grill, you can broil the fish.) And if you’ve never eaten a watermelon salad– it’s like a splash of summer on a plate.
If you feel like trying the recipes below, each serves four (ok, the salad’s supposed to be for six, but come on, it’s watermelon) and both need to be prepared in advance, which of course I always forget, so I’m making a point of it here.
Meanwhile, what’s your favorite summer dish/meal? I can always use a couple hundred more ideas.
GRILLED MARINATED SWORDFISH (Start 2 Hours Ahead)
from The Big Book of Fish & Shellfish, by Fred Thompson (Chronicle Books)
Marinade:
1 cup olive oil
Juice of 1 lemon (about 1/4 cup)
2 tablespoons chopped fresh basil
1 shallot, finely chopped (about 1 tablespoon)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Four 6- to 8-ounce swordfish steaks, about 1-inch thick
Seasoned Butter:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
1/4 cup chopped fresh parsley
1 shallot finely chopped (about 1 tablespoon)
4 lemon wedges
1) To make the marinade: Whisk together the oil, basil, shallot, salt and pepper in a medium bowl. Place the swordfish steaks in a shallow baking dish and pour the marinade over them. Allow the steaks to marinate at room temepature for about 2 hours, turning them over after 1 hour.
2) To make the butter: In a bowl, mash the butter, parsley, and shallot together with a fork. Cover and refrigerate. The butter will keep for about 1 week.
3) Light a charcoal fire or preheat your gas grill on high. Oil your grill’s cooking grate.
4) Remove the swordfish steaks from the marinade and let it drain off. You want a little moisture left on the steaks. When the firs is hot, place the steaks on the grill. Cook for 4 minutes on one side, turn and cook for 3 minutes more, until the swordfish is cooked through and firm to the touch.
5) Remove the fish from the grill, and top each steak with 1 tablespoon or so of the seasoned butter. Serve immediately with the lemon wedges.
WATERMELON, CUCUMBER & MINT SALAD (Start 1 Hour Ahead)
from Sensational Salads by Barbara Scott-Goodman (Stewart, Tabori & Chang)
4 cups (about 3 pounds) seedless watermelon, cut into 1-inch cubes
2 cups seedless kirby cucumbers, peeled and cut into 1/2-inch cubes
Vinaigrette
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
Kosher salt
1/4 cup chopped fresh mint
1 small bunch watercress, stemmed
1/4 cup pine nuts
1) Put the watermelon and cucumbers in a large bowl.
2) Whisk together the lime juice, olive oil, and a pinch of salt. Pour over the watermelon mixture and toss to coat.
3) Add the mint, watercress, and pine nuts and toss again. Chill the salad for 1 hour before serving.
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What’s Your Favorite Summer Meal?
One cooked by someone else!
Well, yeah! But that’s not exactly helping me here!
In response to another comment. See in context »I love cool mayonnaise-y salads. Here are two from my daughter’s wonderful blog biggirlssmallkitchen.com:
http://www.biggirlssmallkitchen.com/2009/06/recipe-flash-lazy-afternoon-salads.html
These look delicious–what a great food blog! Thanks for the link!
I was thinking of throwing a salad party this summer, since that would make it easy to prepare in advance and make it possible for me not to berunning around like a crazy person and not enjoying said party…I’ll add these to the menu!
(Of course, being inherently lazy, the party could take place next summer…or the next…)
In response to another comment. See in context »Ok ok, here’s one I frequently make over the summer:
Grilled salamon with grapefruit salsa
1 ruby red grapefruit juice
green onions, sliced thinly
2 tablespoons mint
1 small jalapeno, minced
1 tablespoon red wine vinegar
ground black pepper
2 teaspoons honey
1 tablespoon olive oil
1 tablespoon minced fresh cilantro
salt and pepper to taste
And of course summer always means berry short cake!
Now you’re cookin’! But since half the people I know are on Lipitor (which apparently is lethal when combined with grapefruit), do you think I could substitute orange?
In response to another comment. See in context »Don’t see why not, but I would cut back on the honey and I would use cider vinegar instead of wine.
In response to another comment. See in context »I don’t have a favorite summer entree, but a salad I knocked off from a restaurant in San Diego absolutely spells summer for free. It’s equal parts grilled corn (off the cob, obviously), diced avocado, diced cucumber, and diced tomato. Try to get the latter three equally sized if possible, or close to it. Season with salt and pepper and toss with homemade vinaigrette. Mold in three-inch ring molds and allow to set in the refrigerator for an hour or more. Unmold and drizzle more vinaigrette over the top. Fantastic.
That sounds great, Bill. It’s similar to a crabmeat-corn-black bean-tomato-avocado salad recipe I got from a friend (in Los Angeles, so I guess it’s a California thing). Yours is better for a side-dish, though, so I’ll give it a try! Happy 4th!
In response to another comment. See in context »Oh, man, crabmeat would be spectacular in this. Lobster even better.
Happy 4th to you too. Hey, you may have been wondering why I said the salad “spells summer for free” when what I obviously meant was “spells summer for me.”
So am I.
I just thought you meant you were avoiding a high price restaurant meal!
In response to another comment. See in context »A variation on Bill’s salad: equal parts corn (fresh, frozen or canned), drained black beans, red, yellow and green pepper, lots of cilantro, cumin. Toss in balsamic vinaigrette. Easy, pretty, not too expensive.
I made lemon loaf today.
And no, there’s never a limit on the recipes one clips! I’ve got favorites going back 30 years and love some of my newest cookbooks. Check out the one by actor Daniel Day-Lewis’ sister, Tamasin, Tamasin’s Weekend Food. I love her instruction to line up cooked leeks, in one dish, “regimental style.”
Daniel Day Lewis’ sister writes cookbooks? Who knew? Will definitely check it out.
Meanwhile, I still cling to my unbelievably battered, sauce-stained cookbook by Alan Alda’s father, Robert, “99 Ways to Cook Pasta.”
In response to another comment. See in context »My favorite summer recipe is SUPER easy and I eat it all the time: blackened tilapia with a radish, scallion and lime juice salsa. Just pan fry a tilapia fillet that’s covered with blackening seasoning (or any cajun spices). While it’s cooking chop up some fresh radishes and scallions, squeeze some lime on top of that veggie melange and have it as a side with your spicy but light fish!
Kate, that sounds wonderful. I make fish with cajun spice rubs all the time. Now I’ll add the salsa!(And I also love radishes–and the fact that it’s easy). Thanks!
In response to another comment. See in context »Okay this is the recipe for my “Summer in Italy” pasta salad. It’s really simple: just cook up some rotelle or rotini pasta (al dente) and mix it with the following:
–fresh basil leaves
–fresh arugula leaves
–red pepper (in thin strips)
–cherry tomatoes
–mozzarella balls (from your deli counter, preferably marinated in olive oil and spices)
–sun-dried tomatoes (also from the deli counter in olive oil. In some places you can find them mixed with the mozzarella balls)
–half of a red onion thinly sliced (sometimes I leave this out for parties, it can be really strong)
–a quarter cup freshly grated parmesan cheese
Dressing: Good Seasons Zesty Italian made with balsamic vinegar and olive oil
I get lots of compliments for this salad and special requests from hosts to bring it to their party. It rocks!
Chao!
Another one for my imaginary salad party! Thanks, Sophfronia.
In response to another comment. See in context »Susan, since you like radishes, here’s some great finger food or canapes:
5-7 pink radishes, removed from stems and rinsed well
1-2 avocados, cored and peeled
1 crusty French baguette
1/2 lemon, juiced
salt to taste
Preheat the broiler.
In a small bowl, mash the avocado with a fork. Add the lemon juice and a dash of salt. Mash together and taste for seasoning.
Slice the radishes into thin rounds. Set aside.
Cut the baguette into pieces 1/2 inch thick. On a cookie sheet, arrange the slices and toast under the broiler until just beginning to turn golden brown, about 2 minutes.
To assemble crostini, top each piece of toasted baguette with a thin layer of avocado mash and two to three slices of radish. Sprinkle with coarse salt and/or a drizzle of olive oil and serve.
This is great! I’ll wait until our friend Fred is here, because he is a radish freak. I also have a wonderful Christmas radish wreath…but I won’t jump the tree on that one!
In response to another comment. See in context »Tracey’s Easy Baked Chicken (adapted from Cape Cod Table by Lora Brody)
Any kind of chicken, either a whole chicken cut up or boneless breasts or boneless tenders, which I like because they’re so crunchy and kids like them. (The cookbook author prefers drumsticks and thighs because they’re more moist)
Bottled Italian dressing (Kraft or Wishbone or some other kind of cheapo dressing is best)
Corn flake crumbs (Kellogg’s makes them…look in the bread crumb aisle of the supermarket)
Marinate the chicken in the Italian dressing…the recipe says to do it overnight in the refrigerator, but I often do it at the last minute.
Roll the marinated chicken pieces in the corn flake crumbs and place the crumb-covered pieces in a foil-covered baking dish or roasting pan.
Bake at 350 degrees for 20 to 40 minutes, depending on the type and size of chicken pieces.
To check if they’re done, stick the tip of a knife in the chicken…the juices should run clear and the top should be crisp and browned.
Susan,
Here’s a dish that I make a lot. It’s very simple, but in summer that’s often best.
JENN’S SUMMER ZUCCHINI PIE
• 3 medium zucchinis, chopped
• 1 half of a medium onion, chopped
• 1 cup buttermilk baking mix
• 4 eggs, beaten (egg beaters will work!)
• 1/2 cup grated Parmesan cheese
• sprinkle of parsley
• ground black pepper and sea salt to taste
• handful of bread crumbs for topping
1. Preheat oven to 350 degrees F. Grease a pie plate.
2. Mix zucchini, onion, buttermilk baking mix, eggs, Parmesan cheese, parsley, pepper and salt in a bowl. Spread mixture into the prepared pie dish and top with bread crumbs.
3. Bake for 30 minutes, or until lightly brown. Fork dipped in center should come out clean when it’s done.
DELICIOUS & EASY!
This sounds wonderful! I may make it tomorrow!
In response to another comment. See in context »Lemme know how it turns out!
In response to another comment. See in context »