I saw this article and it made me instantly hungry..

Who can resist juicy burgers, crunchy oven-fried chicken, creamy potato salad, refreshing white wines, or a classic Pavlova (a big cloud of meringue filled with whipped cream and fresh fruit such as cherries, raspberries and strawberries)?



I'm ready for something different..

Cheeseburgers get tiring after awhile ...

One of our favorites and pretty simple to prepare is Country style Ribs.

I like to parboil the ribs for about 45 min in Garlic and Pepper and Chicken broth and then throw them on the BBQ with a mild BBQ Sauce just for a few minutes. They practically fall off the bones and are so moist. The family loves them.

Add a fresh salad and toasted french bread... yum.

What are some of your tried and true easy Summer recipes?

BLT's with real tomatoes from the garden or the farmer's market! It's not really a "recipe" but it is a darn tasty sandwich.

Fresh french bread
Good thick peppered bacon
Thick slices of real tomatoes
Romaine lettuce leaves
Mayo--optional

Toast the bread, cook the bacon, assemble, making sure to salt and pepper those tomatoes well.

I also adore peach cobbler made with good, ripe, Stratford peaches.

I think, though, that my favorite thing about summer cooking is that you don't have to work so hard at it--if you have good, fresh, home-grown fruits and veggies, you can make a meal off that with just some good bread, cheese, and veggies and fruit for dessert! Plus the kitchen doesn't get so darn hot :)

Along the same lines as bandnerd...we toast sliced baguettes (from Super Cao), cut up basil, fresh tomatoes and feta cheese, pile it on the baguettes and have fresh, easy bruschetta.

Also, love a mozzerella, basil and tomato salad, with a BIG mixed grill....kielbasas, chicken, chops, etc. Just throw it out on the table and let people graze...w/grilled pouch potatoes, marinated in beer, coarse mustard, rosemary and onions! YUM!!

I just gained 10 pounds thinking about this....

I just toss the ribs in the crock pot instead of boiling them while I'm knocking out the mowing and honey-do list*, then when I'm ready to grill...They're ready to go.

As for the cheeseburgers, if you're careful, you can make a little pocket in the patty and slide a little pepperjack and some jalapeno slices in there. Makes for a juicy bite or 3.

I spend so much time and effort on my sandwiches, there's no way I could post all my favorites here...So I'll just say this....TOMATOES ARE THE DEVIL!

*I don't actually have a honey-do list, as I live alone. But if I ever want the honey part, I've got to keep the place up :D

hmmm... i'm an advocate of applying generous amounts of dry-rub and just throwing the (pork) ribs in the smoker for a few hours. from my experience, i don't prefer to cook with barbecue sauce. whether it be smoker or grill, it just doesn't come out 'right' to me. if i want to baste while cooking, i'll make a mop out of vinegar, water, herbs and spices. if i want to add more flavor and juiciness to the meat, i'll use a brine before cooking.

for summer, one thing i enjoy is barbecuing chicken legs and thighs. i'll brine the meat in apple juice, tabasco, chili powder, fresh cilantro and (of course) salt. after brining for a couple hours, i throw the meat onto a hot grill for around 40 minutes. i baste occasionally with a mixture similar to my brine... just without the ridiculous amounts of salt. when the chicken has around ten minutes left, i add honey and sugar to my baste and start applying it liberally... the baste caramelizes on the chicken's skin and makes a nice, slightly sweet crust and gives it a deep color. serve that with a good potato salad (cubed boiled potatoes, fresh dill, mayo, dijon, celery, green onions) and you're all set.

-M

I love brining! I always get the best results doing that!

Oooh! I like smoked gouda and bacon in that little "pocket" in the middle of our burgers.

interesting... do you finely dice the bacon?

-M

Yes.... Little crumbles. It's unbelievable!

We also do:

-Blue cheese
-sauteed onions and peppers (Philly Burgers)
-mushrooms and swiss

BUT the bacon and gouda is our favorite-KILLER!!

Oooh! I like smoked gouda and bacon in that little "pocket" in the middle of our burgers.

Yum.

Ever drop an over-easy egg on there along with the bacon? Talk about greasy-gooey-gut-bomb-greatness.

Keep 'em coming, I'm taking notes as fast as I can! :) :hungry:

Me too.

No one has mentioned summery drinks yet. I know it's not cooking, but...

Who can resist a good margarita on the patio on a warm evening? What about a watermelon margarita?
I'm making bellinis for friends in a couple of weeks, along with that antipasto and tiramisu--peach puree and prosecco
A good, ice-cold brew
Real Lemonade
Iced sweet tea with lemon

Maybe I'll just drink my dinner tonight haha.

Girlfriend, I love the way you think.

Watermelon margarita... hmmm, I'll have to try that instead of just filling up the watermelon with vodka.. lol

How the heck do I make a watermelon margarita? Sounds GREAT!

It's a great way to enjoy our state veg ;)

I wonder if my sister has a shaker around here...I've found the martini glasses. I'm thinking about girly martinis for myself tonight but I don't know where all her bar stuff is! Maybe if I have a few the dogs won't wake me up ha.

I think we should all drink watermelon margaritas this summer in honor of the watermelon being our state vegetable and all.

How the heck do I make a watermelon margarita? Sounds GREAT!

Frozen Watermelon Margaritas:

Recipes : Frozen Watermelon Margaritas : Food Network (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28573,00.html?rsrc=search)

Courtesy of Bobby Flay and the Food Network.

I think we should all drink watermelon margaritas this summer in honor of the watermelon being our state vegetable and all.

I'm in total agreement. It's the patriotic thing to do.

hmmm... i'm an advocate of applying generous amounts of dry-rub and just throwing the (pork) ribs in the smoker for a few hours. from my experience, i don't prefer to cook with barbecue sauce. whether it be smoker or grill, it just doesn't come out 'right' to me. if i want to baste while cooking, i'll make a mop out of vinegar, water, herbs and spices. if i want to add more flavor and juiciness to the meat, i'll use a brine before cooking.

for summer, one thing i enjoy is barbecuing chicken legs and thighs. i'll brine the meat in apple juice, tabasco, chili powder, fresh cilantro and (of course) salt. after brining for a couple hours, i throw the meat onto a hot grill for around 40 minutes. i baste occasionally with a mixture similar to my brine... just without the ridiculous amounts of salt. when the chicken has around ten minutes left, i add honey and sugar to my baste and start applying it liberally... the baste caramelizes on the chicken's skin and makes a nice, slightly sweet crust and gives it a deep color. serve that with a good potato salad (cubed boiled potatoes, fresh dill, mayo, dijon, celery, green onions) and you're all set.

-M

I agree totally...dry rub - no sauce...on everything!!!

Try some goat cheese "sliders" on mini potato rolls with balsamic marinated sweet onions. Pico de gallo on everything this summer.

You guys can keep those margaritas, I'll have a bucket of ice-cold Red Stripe and a pile of tuck's mini-goat-sliders as I relax on my porch.

I have to second the tomato-mozz-basil salad mentioned way above...with some great balsamic vinegar, reduced down to a glaze and quality olive oil. Yum!

No one has mentioned grilled corn on the cob, have they? Maybe with a little chili-butter and a squirt of lime with a grilled chicken-quarter and fresh veggies.

The wife and I have become fond of Daiquiris lately.

The original Cuban daiquiri:
2oz light rum
1oz lime juice (freshly squeezed if possible)
3/4 to 1oz of simple syrup, depending on how sweet you like your drink (3/4oz is perfect for me).
Shake with ice and strain into a chilled martini glass.