Favourite summer recipes?
Even though we're in the middle of a heat wave here in T.O. I've been spending the day in trhe kitchen and Loving it. One of those days!! I've already marinated some lamb loin chops for tomorrow, dry rubbed 60 chicken wings to freeze for down the road and made a delicious chilled cauliflower and celery root buttermilk soup. I then did a quick search to figure out what to do with the leftover buttermilk. Viola I found a wonderful post about the epicurious lemon buttermilk sorbet, which is now chilling in the fridge as I type this. It looks like a winner too!!
I keep a log of my tried and true recipes so I don't forget them and as I was entering the soup and sorbet from above it got me thinking...
What are your favorite tried and true summer recipes? Recipes you love and make at least once or twice each summer? I will start off with the soup above. It was easy to do, healthy and delicious.
Cauliflower, Celery Root and Buttermilk Vicchysoise
1 tbsp. EVOO
1 tbsp. butter
3 cups sliced leeks
1 1/2 cups thinly diced celery root
4 cups clauliflower florets
1 tsp. cumin
3 cups chicken or veggie broth
1 cup buttermilk
Saute all vegetables, and cumin until softened. Add stock, cover and simmer until tender, approximately 10 minutes. Blend in blender. Add buttermilk. Taste and add salt and pepper if necessary. Chill.
Okay, your turn :)
Yeah sure, here it is iowa. I have to say that I made these for Mr. Millygirl's buddies, and all 10 of them said they were the best wings they've ever had. I hope you like them.
Put wings in a large bowl and add the following:
3 tbsp. evoo
2 tsp. each of cumin, garlic powder, chilli powder, cayenne, salt, and pepper
Mix well and let sit for at least 15 minutes. I actually make big batches and put them in the freezer at this point.
Brush grill with oil and over medium low heat grill wings for 10 minutes on each side. Turn over one final time and grill an additional 10 minutes. This is the trick to getting them nice and crispy without deep frying.
At this point you can add the sauce or eat as is. Sauce is 1/4 cup melted butter, malt vinegar and hot sauce to taste. Mix well and add wings to coat.
That soup sounds great!
We like grilling either large shrimp, pork loin or flank steak and serving it on a bed of lettuce with a salad of chopped cucumber/carrot/tomato/bell pepper/daikon (3 or so of these or whatever). The dressing is equal parts fish sauce and lime juice with some brown sugar, cilantro, hot chilies and garlic stirred together. If you want a recipe this one is good:
I ate this cucumber salad first at a Chinese restaurant when I was little and was hooked -- would throw a huge fit if I couldn't order an entire bowl all for myself. I've since tried many times to approximate it; this is the current version:
2 medium cucumbers, sliced into half-rounds (slice thinly, then make a cut across the center)
Rice vinegar (usually I end up using white wine vinegar because...it's in the cabinet)
1 tsp. sugar
Red pepper flakes
Sprinkle the cucumber slices with salt and toss to distribute evenly. Chill for an hour. Meanwhile, whisk together the other ingredients -- sorry I haven't specified quantities, but I tend to eyeball everything and purposely add in too much white pepper/red pepper flakes, since I like things spicy. Take a cucumber slice and swish it through the dressing, to make sure it's seasoned according to your taste. Pour over the cucumbers and toss (tongs are really useful for this). Cover and chill for at least an hour. I usually leave this in the fridge overnight.