A simple sauce inspired this entire dish.
What do you get when you cook down fresh orange juice with lime juice?
The makings for a simple, sublime sauce that’s perfect for most anything.
The recipe for this easy “Citrus Sauce” first appeared in Everyday Food in September 2004. After cooking down the citrus juices, whisk in a little sugar, olive oil and Dijon mustard. That’s it.
Grilled salmon with an Asian-style glaze.
Every summer, I look forward to heirloom tomatoes, peaches, plums, and one other very special item:
Wild local King salmon.
Like fruits and vegetables, seafood also has a season. For California wild salmon, it’s summer. And it ends all too soon for my liking.
Indeed, get your fill now because the season will soon come to a close toward the end of September.
There’s nothing like eating salmon in summer with its bright reddish orange flesh that tastes downright luxurious. To be sure, it’s not an inexpensive ingredient at $25 or more per pound. But it tastes far more expensive than that with its unbelievably lush texture and resonating flavor that just fills your mouth like a dream.
I like to enjoy it simply. Sashimi-style, when you can really taste the fat and freshness. Or grilled, with a kiss of smoke to heighten its robust richness.
Summer on a plate.
I have developed a serious corn dependence.
But I can’t be the only one buying fresh corn from the farmers market week in and week out.
Whenever I come within a few steps of the stand with its boxes of just-misted ears and kernels so fresh that they squeak, I succumb.
Typically, I tote them home to char on the grill while still in their husks. Sometimes, I take a knife down the length of them to dislodge the milky kernels to saute with garlic, butter and herbs for a side dish or the makings of a room-temperature salad.
Creamed corn is not something I grew up with. Nor ever craved. But one day, with a load of fresh ears staring up at me, I spied a recipe for “Grilled Lime Chicken with Creamed Corn” that nudged me to get to work in the kitchen.
The recipe is from “Culinary Birds: The Ultimate Poultry Cookbook” (Running Press), of which I received a review copy. The book, by esteemed Chef John Ash, was the recipient of a James Beard Award this year. It includes 170 recipes for a wide range of poultry — from duck and goose to even partridge and dove.
Snowy white halibut chunks get grilled with pancetta and artisan bread cubes for a taste sensation.
I like nothing better than working up a sweat by hiking or snow-shoeing through the great outdoors.
But at the end of that, when I’m spent, starved and sweaty, I long for a hot shower (with adequate water pressure) and a real bed (preferably with fine linens).
Which is probably why I confess I’ve only camped once in my life.
And I had to be sweet-talked into it.
That’s why I was happy to find that “The Great Outdoors Cookbook” (Oxmoor House) by the editors of Sunset magazine, of which I received a review copy, is made for die-hard campers, as well as folks like me who’d rather do their outdoor cooking in their own backyard.
The book is divided into recipes for “Campfires,” “Home Fires,” and “Inspired Fires” (when you dig pits and such). There are even tips for foraging and doing a seafood boil on the beach.
“Halibut Kebabs with Grilled Bread and Pancetta” is as easy as it gets. Chunks of halibut are quickly marinated in olive oil and fresh rosemary before being threaded on long skewers with pancetta and bread cubes.
Rosy slices of lamb topped with a vibrant salsa verde.
Let’s face it — bones can be a bit of a pain to deal with.
Just try eating chicken wings gracefully.
Or de-boning a whole fish in front of guests without mangling it.
But bones serve a purpose in cooking. They add more flavor to the flesh as it cooks. They also conduct heat, allowing the meat to cook more evenly with less shrinkage.
So when Superior Farms, one of the largest distributors of lamb in the country, offered to let me try any cut on the house, I went for one with a bone. A big bone.
I chose a bone-in leg of American lamb because it’s not a cut you find all that easily in markets these days. Sure, you can get a boneless leg of lamb with little effort, but one that still has a bone in it often requires a real search. That’s because it’s a lot heftier to handle. It’s also more challenging to carve. But what a dramatic presentation it makes for at the table.