Some of My Favorite Summer Foods
Most of us love to eat. However, there is something about food during the summer. It is different from the other seasons. A lot of the foods can be cooked outside on the grill, quickly in the oven, or not at all. Summertime foods are festive and fun. Here are some of my favorites.
Chicken can be cooked so many different ways during the summer. You can grill it, smoke it, fry it, bake, or just about do anything you like to make your meal delicious.
1 tablespoon ground cumin (6g)
1 1/2 teaspoons paprika (6g) sweet or smoked paprika
1 1/2 teaspoons garlic powder (2g)
1 1/2 teaspoons onion powder
1 1/2 teaspoon kosher salt (10g)
1 teaspoon ground coriander
1/2 teaspoon black pepper
2 pounds boneless skinless chicken breasts (908g)
olive oil enough to coat chicken and grease grill
Preheat grill over high heat (400 to 450ºF / 204 to 232ºC).
Carefully grease the cooking grates with the oil.
Keep one burner off for indirect heat cooking.
In a small bowl combine cumin, paprika, garlic powder, onion powder, salt, coriander, and black pepper.
Evenly season each side of the chicken with spice mixture.
Drizzle olive oil on both sides of the chicken, turning to coat.
Sprinkle on more seasoning if desired.
Place the chicken on the direct heat side of the grill and close the lid.
Cook each side for about 5 to 8 minutes, depending on the thickness and type of chicken.
Move the chicken over to the indirect heat side of the grill and finish cooking covered, until the recommended internal temperature is reached and chicken is fully cooked.
Allow chicken to rest for 5 to 10 minutes before slicing or serving.
1 fresh pineapple - peeled, cored and cut into 1-inch rings
1/4 teaspoon honey
3 tablespoons melted butter
1 dash hot pepper sauce
Salt to taste
Place pineapple in a large resealable plastic bag. Add honey, butter, hot pepper sauce, and salt. Seal bag, and shake to coat evenly. Marinate for at least 30 minutes, or preferably overnight.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill pineapple for 2 to 3 minutes per side, or until heated through and grill marks appear.
3 red bell peppers, seeded and halved3 yellow squash (about 1 pound total), sliced lengthwise into 1/2-inch-thick rectangles3 zucchini (about 12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles3 Japanese eggplant (12 ounces total), sliced lengthwise into 1/2-inch-thick rectangles12 cremini mushrooms1 bunch (1-pound) asparagus, trimmed12 green onions, roots cut off1/4 cup plus 2 tablespoons olive oilSalt and freshly ground black pepper3 tablespoons balsamic vinegar2 garlic cloves, minced1 teaspoon chopped fresh Italian parsley leaves1 teaspoon chopped fresh basil leaves1/2 teaspoon finely chopped fresh rosemary leaves
1. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.2. Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.