WHERE IS SUMMER?

Yup, Labor Day, the last 'offical' picnic/cookout day up here in the Northeast. this has been the oddest summer that I recall. Most of us are still waiting for the warm weather to arrive. On one hand, I am quite content with the fact that I have only had to run my AC for less than a week total this summer. On the other hand, we are a family of kayakers and everything outdoorsy, so swimming has been few and far between.

But this crazy weather has not prevented us from firing up the grill and even taking our meals out on the deck to eat. These side dishes have been part of our menu for quite some time and I think they will be part of yours as well. Not your usual slaw and salad, these warm weather dishes should grace your table, be it picnic or dining room, all year long.

　

Fresh Butternut Salad with Cranberry Citrus Vinaigrette

 

 

This is one of those "salads" that tastes and satisfies as a hearty side dish. Wonderful flavor, filling without feeling guilty and perfectly suited for all times of year. Just a hint of protein is all this recipe needs to accomplish all this and more.

　
1 small butternut squash(about a pound)
2 ounces prosciutto, thinly sliced
1/2 cup crushed walnuts, pecans or your favorite nut
1/4 cup dried cranberries
1 tablespoon apple cider vinegar
2 tablespoons extra virgin olive oil
2 ounces grated Parmesan cheese(about a half cup)
Salt and black pepper to taste
Cranberry Citrus Vinaigrette, recipe below

　

Cut the neck of the squash from the bulb, saving the bulb for another use. Peel the neck portion and cut in half lengthwise. Using a vegetable peeler, or mandolin if you have one, create long, thin ribbons of squash. Place ribbons in a large bowl. Cut sliced proscuitto into 2-inch segments and add to squash along with remainder of ingredients. Toss well, cover and refrigerate at least 1 hour before serving drizzled with Cranberry Citrus Vinaigrette.

For the vinaigrette, place 1/2 cup extra virgin olive oil, 1/4 cup cranberry juice, 1/4 cup orange juice, 1 teaspoon grated orange zest and 2 tablespoons balsamic vinegar in a blender or food processor and process until completely emulsified.

Enough for 3 servings.

　

Japanese Sweet Slaw

A gorgeous blend of colorful cabbage, carrots and squash and mixed into the tastiest blend of flavors you can add to coleslaw. A must serve at that final get together of the summer.

　
1(16-ounce)package shredded coleslaw mix
1/2 small butternut squash(about a pound)
1/2 cup coconut milk
1/4 cup sesame oil
1/4 cup honey
1 tablespoon each lime juice and apple cider vinegar
1/4 teaspoon white pepper
1/2 teaspoon minced garlic in oil or garlic powder


Cut the neck of the squash from the bulb, saving the bulb for another use. Peel the neck portion and cut in half lengthwise, using only one half of the neck and keeping other half for another time.

Slice squash into thin "half moons" and then cut them into matchsticks. Add squash to coleslaw mix in a large bowl and set aside.

Put remainder of ingredients in the bowl of a food processor or into a blender and puree on high until well blended. Pour into coleslaw and mix well. Cover and refrigerate at least 1 hour before serving.

　

Bacon Cole Slaw, Southern Style

Now who doesn't like bacon? I know it seems cliche now, but when a little smoky saltiness is added with genuine Southern sweetness of peaches, you are bound to make this for the Holiday table that will be replacing the picnic table before you know it.


1(16-ounce)package shredded coleslaw mix
1 cup mayonnaise
2 tablespoons spicy mustard
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon hot sauce
1 tablespoon sugar
Salt to taste
1 firm white peach, peeled, pitted and diced(see NOTE)
4 slices cooked bacon, crumbled

　
It is as easy as putting the coleslaw mix in a large bowl; set aside. Add the next 6 ingredients in another bowl and whisk very well, adding salt to taste. Add to coleslaw mix along with peach and bacon and tossing and mixing well. Cover and refrigerate until ready to use.

NOTE: I use a white peach because it is far less 'peachy' in flavor, but is a touch sweeter. By all means, buy a regular peach if desired.

Enough for 6-8 sides.

Too Simple, But the BEST, Barbecue Chicken

Well, maybe not completely unique but delicious none-the-less. I think you will find that each of these summertime salads will find a spot on any picnic table you sit at this year. These recipes are enough for 4 side dishes but if your family is anywhere near as large as mine, a 5-pound bag of potatoes may just be enough. So multiply everything accordingly.
For the BBQ chicken recipe, it is following these salads below.

Hot House Garden Potato Salad

Hot House usually refers to an enclosed space for growing vegetables, mainly cucumbers to name one, quicker here in New England. The use of the term here denotes the addition of cucumbers but also with the slightly fiery taste introduced into this "good for you" summertime fare. The texture is there, the taste is there and above all, you will get up feeling better about going for seconds or thirds.

2 pounds potatoes, peeled
1 carrot, peeled and diced small
1/2 small cucumber, peeled and diced small
1 cup salad dressing or mayo
1/2 cup sour cream
1/4 cup whole kernel corn
1/2 small onion, minced
1 small hot pepper, seeded and minced
1 tablespoon mustard of your choice
2 egg whites, beaten
Nonstick cooking spray


Boil whole potatoes and diced carrot in enough water to cover by 3 inches until potatoes are tender. The carrots may be still firm, but that is what we are looking for. Strain and cool. Dice potatoes into a bowl with the carrots and cool completely. Add the next 7 ingredients, tossing well. In a small skillet, coat the bottom with nonstick cooking spray and place over medium heat. When hot, add the egg white and cook for about 30 seconds, or until just done but not browned. Flip and cook an additional 15 seconds. Remove to cool. Roll up cooked whites and slice to form ribbons. Top your potato salad with whites and chill at least 1 hour before serving.

　

　

　

Roast and Toast Potato Salad

 

Bet you never thought of adding croutons to potato salad before, have you? I can also make another assumption that you may not make it again without them. A great crunch and an even greater potato salad awaits you.

2 pounds potatoes, unpeeled
1/2 pound roasted turkey, cubed
4 ounces smoked Cheddar cheese, cubed
3 ounces cooked green beans
1 green onion, sliced thin
1 cup flavored or unflavored croutons
1/2 cup ranch dressing
1 cup mayonnaise
1/2 teaspoon each black pepper and cayenne pepper
Cucumber wedges, optional
Bake potatoes with the skin on until done but firm, about 35-40 minutes on 375-degrees F. Remove and cool completely before peeling and dicing. Cut green beans into 3/4-inch slices and add to a large bowl with all ingredients. Toss well, cover and refrigerate until ready to serve with cucumber wedges .

　

Cookout Sweet Shrimp Salad

 

This is the perfect summertime salad to have at any lobster bake, crab fest or simply a get together. Make sure you keep it well chilled although, but I don't think you are going to have to worry about any leftovers.

Nonstick cooking spray
4 ounces shrimp, drained well*
2 pounds potatoes, cooked, cooled and diced
1/2 small green bell pepper, seeded and minced
4 ounces frozen lima beans, thawed
1/2 cup mayonnaise or salad dressing
1/2 cup prepared Hollandaise sauce, cold
1 teaspoon dried dill
1 teaspoon Old Bay seasoning or crab boil seasoning, optional
1/2 teaspoon salt
1/4 teaspoon black pepper
Lettuce leaves to serve

　

Coat a skillet with nonstick cooking spray and place over medium heat. Pat the shrimp dry and place in skillet to cook completely, about 3-4 minutes. Remove, drain and set aside to cool. In a large bowl, combine remaining ingredients except lettuce leaves, add the cooked shrimp and toss well. Chill at least one hour before serving on lettuce leaves.

*I used salad shrimp(baby shrimp) but you can use larger shrimp that you have peeled, cooked, and chopped if desired.


Oh what to heck. Here is a great barbecue recipe to enjoy with the salads above.

Seasoned Drumsticks With Orange Molasses Glaze

 

This is what I call picnic chicken! You know the kind...dripping with glaze and so sticky the only way to clean up after yourself is with a wet washcloth. Heck, it would take a dozen wet naps to clean your hands alone. So get out the potato salad or simple,  plain baked potatoes and lemonade and dig in to this ultimate glazed chicken.

10 chicken legs
2 tablespoons brown sugar
2 teaspoons each salt, garlic powder, black pepper and chili powder
1 cup orange marmalade
2 tablespoons each molasses, soy sauce and Dijon mustard

In a bowl, blend brown sugar, salt, garlic powder, black pepper and chili powder well. Season each chicken leg well, rubbing it all over. Cover and let sit for at least 2 hours. When ready, fire up only one side of your barbecue grill to about 300-degrees F or preheat oven to 350-degrees F. Put the chicken drums on the side of the grill that has no heat. Close lid and cook about 35-45 minutes, or until juices run clear or the chicken has reached about 175-degrees F.

If using an oven, layer some tin foil over a baking sheet and bake chicken for 30-35 minutes. While chicken is cooking, make glaze by whisking marmalade, molasses, soy and mustard together well in a bowl. When chicken is cooked through, remove from grill, dip each in the glaze and place back on the grates to cook an additional 6-8 minutes, or until the sauce has caramelized. If baking, brush glaze over chicken and continue cooking the same allotted time.  

Take 2.....ROLLING!!

Yup, I was on a roll with 2 videos in one day....but nooooo. here is another shortened career for one and the beginning of a new one for yet another. Hence the picture.

New England Johnnybread Salad

Want an easy and flavorful salad this Holiday season or any time of year? This Yankee inspired salad is a great entrée as well, but especially suited to prevent you from eating too much turkey or ham during those gut-busting meals with family and friends.

1 box (8.5 ounce) corn muffin or corn bread mix
1 egg
1/2 cup milk
3 ounces mushrooms, sliced
2 tablespoons butter or margarine
2 plum tomatoes, seeded and julienned*
1 green onion, sliced thinly
4 ounces fresh baby spinach
1 green, red or yellow bell pepper, seeded and chopped
Sausage Dressing, recipe below

Preheat oven to 400-degrees F. Spray an 8 x 8 x 2-inch baking pan with nonstick cooking spray. Stir muffin mix, eggs and milk until combined. Pour into prepared pan and bake 18-20 minutes, or until lightly browned on top and it springs back in the center when touched. Remove from oven to cool completely. Cut cooled cornbread into cubes; set aside.

In a large skillet, add 2 tablespoons butter or margarine and melt over medium-high heat. Add green onion, green pepper and julienned tomatoes. Grill, stirring frequently, until softened, about 2-3 minutes. Add the3 cornbread cubes and continue cooking until cornbread is starting to crisp, another 3-4 minutes. Remove from heat and set aside.

Prepare Tangy Sausage Dressing. While Dressing is cooking, toss spinach, mushrooms and cornbread mixture in a large salad bowl. Pour Tangy Sausage Dressing into bowl of greens and toss. Evenly divide among serving bowls and serve immediately.

Tangy Sausage Dressing

1/2 pound hot or sweet Italian sausage links
3 tablespoons sugar
1 tablespoon brown sugar
1/4 cup.ketchup
1/4 cup apple cider vinegar
1/4 cup Worcestershire sauce or soy sauce

Slice sausage links into 1/4-inch slices. Add to a large skillet, over medium heat, and cook until no longer pink in the middle, about 2-3 minutes, turning each slice over. With a slotted spoon, remove cooked sausage to a dish; set aside.

Return skillet to heat and add remainder of ingredients. Bring to a boil. stirring to lift up sausage fonds from the bottom of the pan, and let reduce slightly, about 4-5 minutes. Add the sausages back into the skillet, mix well.

Enough for 4-6 servings

*Of course you can also simply added chopped, fresh tomatoes on top of salad when serving.