8.07.2015

sunday meals: summer grilling

The kitchen is often the place in a home where we celebrate big and small things in life with family and friends––centered around food. I want to be better prepared for these types of moments; so when my friend Claire suggested we start practicing by making a monthly Sunday meal together, I jumped at the chance (Claire is the type of girl who will teach you how to make things like Miso Chive Butter). You can see our first documented meal here

I started us off by making Chilled Sangria for us to sip on while we grilled the main course down by the pool. Claire and her boyfriend, Sebastian, made Grilled Caesar Salad with homemade dressing, and corn on the cob with homemade Miso Chive Butter. After the meal, I made dessert––grilled peaches topped with vanilla ice cream and drizzled honey. Every course made for an amazing summer combination. It was really nice for us to reconnect over a healthy, satisfying and surprisingly easy to make meal to which we all contributed. Simplicity at its finest

Serves 4 

FOR THE DRESSING: 

• 1 tablespoon lemon juice
• 1 garlic clove, minced
• 1/2 cup mayonnaise 
• 1/2 ounce parmesan cheese, grated (1/4 cup)
• 1 tablespoon white wine vinegar 
• 1 tablespoon worcestershire sauce
• 1 tablespoon dijon mustard
• 2 anchovy fillets, rinsed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup extra-virgin olive oil

Combine lemon juice and garlic in bowl and let stand for 10 minutes. Process mayonnaise, parmesan, lemon-garlic mixture, vinegar, worcestershire, mustard, anchovies, salt, and pepper in blender for about 30 seconds. With blender running, slowly add oil. Reserve 6 tablespoons dressing for brushing romaine.

FOR THE SALAD:

• 1 (12-inch) baguette, cut on bias into 5-inch-long, 1/2-inch-thick slices
• 3 tablespoons extra-virgin olive oil
• 1 garlic clove, peeled
• 3 romaine lettuce hearts (18 ounces), halved lengthwise through cores
• 1/2 ounce parmesan, grated (1/4 cup

Clean and oil cooking grate. Brush bread with oil and grill (over coals if using charcoal), uncovered, until browned, about 1 minute per side. Transfer to platter and rub with garlic clove. Brush cut sides of romaine with reserved dressing; place half of romaine, cut side down, on grill (over coals if using charcoal). Grill, uncovered, until lightly charred, 1 to 2 minutes. Move to platter with bread. Repeat. Drizzle romaine with remaining dressing. Sprinkle with Parmesan. Serve.

FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.


FOR THE CORN ON THE COB: 

• 4 ears of corn

Grill 4 ears of corn for 20 minutes, rotating every 5 minutes. 

FOR MISO CHIVE BUTTER: 


• 1 tablespoon of red miso 
• 1/2 tablespoon of chives, chopped 
• 4 tablespoons of butter 

Mix tablespoon of red miso and chopped chives with 4 tablespoons of room temp butter. 

Recipe from America's Test Kitchen



FOR THE SANGRIA: 

• 1 bottle of white wine 
• 1 box of black berries, washed 
• 1 peach, washed and sliced
• 2 plums, washed and sliced

Fill pitcher with chilled white wine. Throw in fresh fruit, and let it sit for 10-15 minutes. Stir and mash. 

all photos taken by Andrew Peters


FOR THE DESSERT: 

• 2 peaches, washed and cut into quarters
• 4 scoops of vanilla ice-cream
• 1/4 cup of honey
• 1/2 cup of blackberries, washed

Grill peaches for 10-15 minutes, turn regularly. Divide peaches into bowls. Scoop vanilla ice-cream on top and evenly drizzle honey, top with blackberries. 

 

Do you have any favorite fall recipes you think we should try? If so, let me know! 



1 comment:

Amandinette said...

Looks like a glorious, summer feast! Love those veggies!