Your Summer Cooking Guide

Everyone thinks summer cooking is a snap.It is, if you do it right.To be honest all you need is a grill ,different meats and seafood along with,veggies and spices for a season of simple cooking.All you need is guide and voilà, tasty and healthy meals. Melissa Clark provided a guide like this in today's New York Times Dining section.This is a keeper because it not only give you the basics but also advice and hints.I like the part about grills and cooking over both direct and indirect heat.This is the key to the perfect barbecue.Meat should be cooked indirectly while smaller foods such as shrimp should be grilled on direct heat.Charcoal should also be carefully added throughout the grilling for a steady fire?Another handy tip is bringing big boned meats such as ribs, whole chickens, legs of lambs along with beef brisket and pork butt should be brought to room temperature to ensure a cut that won't have a frozen center.This may take several hours however.Marinate everything except burgers and sausages(this includes hot dogs) for anywhere from one hour to twenty- four.Marinades should have some oil in them and half a teaspoon of salt to every pound.Other ingredients for a good marinade are spices,herbs, garlic and lemon.Ms Clark also reminds us that big pieces can take anywhere from two to seven hours to fully cook. Smaller pieces take only one half hour to forty five minutes.Shrimp and other fish can be cooked in a fish basket (check Williams Sonoma or Sur la Table for this)Veggies can be put in a basket as well or laid perpendicular to the grill.Corn can be grilled with or without the husks.An ear will only take two to four minutes to fully cook up. There are other basic recipes included too.She recommends cooling summer soups made from both fruits and vegetables. Start with a blender comes the suggestion.Treat the soup like you're making a smoothie.Add three cups fruit or vegetables to one to two cups of liquid.Toss in a few ice cubes and a healthy pinch of aromatics.These soups are great to make and eat on an exceptionally hot workday.It takes minimal effort to both whip up and eat.Try the both spicy and sweet cantaloupe and jalapeño combination or a refreshing tomato and cucumber potage.Ms. Clark also simplifies salads The secret to a good one?Treat them like the main dish instead of the second rate side.One of the most classic to be redone is potato salad.Try the German style which is the addition of the flavorful bacon and bacon grease plus cider vinegar and dill.For an exotic spin that will go well with shish kabobs is the MiddleEastern style.This has the sweetness of pomegranate and molasses blended with the kick of garlic and toasted coriander seeds.A dash of lemon juice gives it some freshness. For a more American salad,try the buttermilk version that also has the briny tang of anchovies plus the traditional green goddess dressing.Healthier salads are also included.They are rice, quinoa or faro loaded with summery add ins like olives tomatoes and camatalopes.Ms. Clark also includes the how to for spice mixers such as gremolata and sukkah along with a sweet and spicy brown sugar curry infused dry rub. Ms. Clark gives us a fantastic and easy to read summer cooking guide. Use it to create the perfect barbecue or outdoor dinner.you'll always have a great warm weather dinner with this.