New Twists On Classics

After so many months of barbecues ,salads and ice cream,meals ca become a bit boring.Yet imagine taking classic summer  ingredients and  cooking method, using them in a totally different way.This makes for a refreshing uplift in summer cooking. It also means new flavors and new deliciousness.

Regular contributor Ali SLagle gave good ideas for changing up summer fare in yesterday's New York Times Wednesday section. She gives great ideas to liven up any meal or dessert .It doesn't take fnc6y , imported ingredients , just the usual stuff done different. She takes barbecue sauce and turns it into a salad dressing. This is brilliant and elevate the sauce  from just something to cover chicken and ribs;Thin it out with some lime juice and serve it on hearty greens such as kale and romaine along with a great sauce for grilled veggies.Tinned fish like tuna and  anchovies are great with sliced tomatoes. They bring out the fruit's sweetness and makes for a good lunch (especially with crusty French bread) Another idea is adding whipped feta to watermelon and a salty cheese . Whipped feta is easy t o make.It;s blending feta with Greek yogurt until it's as fluffy as whipped cream. Mayo, that summer staple actually makes a great coating for chicken breasts. Adds herbs and Dijon mustard for more flavor before grilling.A new cooking technique can add oomph to veggies. Another new pairing is corn and rosemary, The herb brings out the corns ,nuttiness and warmth,

Ms Slagle recommends overcooking zucchini too This releases the water and caramelizing the veggies to a silky sweet treat. Another cooking idea is grilling hots dogs counterclockwise to get  more flavor and color.Rotate every so often to get the dogs evenly crisped. The hot dogs (and bratwurst) will have more exposure to the flames and heat and will only have gril makes on the side/ Can summer desserts get a change up? Yes! Surprisingly black pepper and strawberries are a perfect pairing Fresh ground pepper spikes the berry's sweetness ,giving them zing. Now for another wild pairing.Try peaches with  fish sauce..Peaches are very sweet while fish sauce is the opposite  - salty to the extreme degree.Pai them together to bring out the flavor in  both.Thi also can be done with sweet watermelon and mangoes too. Even classic ice cream can be elevated  and not with the typical fudge or caramel sauce.Add a thin drizzle of olive oil on plain vanilla, Ir adds sheen and silkiness the average sweet topping can ;t give it. Aim for a flavorful fruity one. This can also be dripped on coffee hazelnut or strawberry (for some reason it doesn't; work with chocolate). A sprinkle of crunchy sea salt also helps in bringing out the ice or gelato's flavor.

These are classic ingredients.Yet using them different or cooking them in a new way will make for tasty flavors.It's a fun way to add some oomph and zing to a summer meal.