HOME > Chowhound > Home Cooking >

Discussion

sublime summertime

  • 3

What a gorgeous day here in NE!! Sunny and warm. Cooked up a sublime summertime meal

1) steak tips marinated for hours in a vinegar/tomato/molasses rich BBQ sauce then grilled to med rare

2) cold pasta salad made with bow ties, freshly shelled local peas and shredded carrots tossed with a ginger heavy dressing. Was not sure how this would go with the BBQ but it was great!

3) corn on the cob, steamed, w/ lots of butter and salt.

4) watermelon chunks and caramel turtle brownies for dessert. The brownies were package ghiradelli (I am so not a baker) but they were darn good!!

This was all served with assorted wines and beers as well as southsides. Got to love summer!!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. That sure sounds good. I love fresh cooked corn on the cob.
    In Texas we soak em in water in their husks for an hour and throw them on the smoker with the brisket. Good eats!

    1. What's a southside??

      I like to do my corn huskless on the grill. I just rub it with seasoned oil and put it right on the grate. Turn it a lot to avoid letting it get too black unless you like that sort of thing. Leave it on until about 15-20 minutes, you should hear it start 'popping' sorta like popcorn and it will be really fragrant and a deep rich color. You hardly even need to put anything on it, although I like the mexican 'crema mexicana' mixed with chili powder and cumin then slathered all over the corn. I swear it's like a food orgasm

      1. A southside is basically a mojito made with gin however citron vodka works nicely too!

        Southside Cocktail:
        2 oz gin
        1 oz simple syrup
        3/4 oz fresh lime juice
        3 - 4 oz soda water or seltzer
        2 mint sprigs, or to taste
        2 slice of lime, peeled

        Muddle the mint with the peeled limes, lime juice, and simple syrup. Add gin and shake well. Pour into a goblet over crushed ice and stir until the outer-glass frosts. Top with soda water, garnish with a sprig of mint, and serve.