It’s August and summer is in full swing. It’s my favorite time of the year not only because its swimming season but all the fresh fruits and vegetables are ripe for eating. So for your next family barbecue by the pool on a hot sun drenched August afternoon I put together a dinner of my favorite summer ingredients. So even if you don’t have the long wooden table on a rolling lawn shaded by a grand old oak(we don't either) you can still enjoy a summer feast no matter where you are. Imagine the symphony of summer crickets, a gentle breeze, and the clink of wine glasses and laughter as you review my summer dinner. Enjoy!
Appetizers:
1. Tortilla Chips and Guacamole with Bacon
- Guacamole: Mash 3 ripe avocados, mix with diced tomato, onion, cilantro, lime juice, salt, and pepper
- Fry 4 strips of bacon until crispy, crumble and mix into guacamole
- Serve with store-bought or homemade tortilla chips
2. Marinated Olives
- Mix 2 cups assorted olives with 1/4 cup olive oil, 2 cloves minced garlic, zest of 1 lemon, 1 tsp dried oregano, and red pepper flakes to taste
- Marinate for at least 2 hours before serving
3. Watermelon and Prosciutto Skewers
- Cut watermelon into 1-inch cubes
- Wrap each cube with a small strip of prosciutto
- Thread onto skewers and drizzle with balsamic glaze
Salad:
Fresh Caesar Salad with Homemade Croutons
- Dressing: Blend 2 garlic cloves, 2 egg yolks, 2 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 cup grated Parmesan, salt, and pepper. Slowly drizzle in 1/2 cup olive oil while blending
- Croutons: Cube day-old bread, toss with olive oil, garlic powder, and herbs. Bake at 375°F until golden
- Toss romaine lettuce with dressing, croutons, and extra Parmesan
Main Course:
1. My Version of a Grilled Steak Florentine (Ribeye cuts)
- Season thick ribeye steaks use Montreal Steak Seasoning and Olive Oil with fresh rosemary
- Grill over high heat for 4-5 minutes per side for medium-rare
- Let rest for 5 minutes before slicing
2. Fresh Sweet White Corn on the Cob
- Grill corn in husks for 15-20 minutes, turning occasionally
- Peel back husks and serve with butter, salt, and pepper
3. String Beans with Feta Cheese and Summer Tomatoes
- Blanch string beans in boiling water for 2-3 minutes, then shock in ice water
- Slice the fresh tomatoes
- Toss all with olive oil, lemon juice, crumbled feta, and toasted pine nuts
Dessert:
1. Fresh Peach Cobbler
- Filling: Mix 6 cups sliced peaches with 1 cup sugar, 1 tbsp lemon juice, and 1 tsp cinnamon
- Topping: Combine 1 cup flour, 1/2 cup sugar, 2 tsp baking powder, 1/4 tsp salt. Cut in 6 tbsp cold butter, then stir in 1/4 cup boiling water
- Pour filling into baking dish, top with dollops of topping. Bake at 375°F for 45 minutes
2. Homemade Vanilla Ice Cream
- Heat 2 cups cream, 1 cup milk, 3/4 cup sugar, and 1 vanilla bean (split) until sugar dissolves
- Whisk 4 egg yolks, then slowly whisk in hot cream mixture
- Return to heat, cook until thickened. Strain, chill, then churn in an ice cream maker
