Quick Summer Fare

Even though most store and TV are pushing the fall season , it's still summer,it's still August.That means hot day where all you want to do is eat light.Nothing beats a brochette or shish kabob.They"re fun and easy to assemble, especially for a party. David Tanis of A City Kitchen provided us with the recipes for an easy warm weather meal in yesterday's New York Times Dining section.As always the French have taken just simple roasting and turned it into a high art.Yet it was probably France's soldiers of a few centuries ago.Their swords became cooking implements at night roasting bits of meat over open flames.Brochettes are fun to make and there are all sorts of combos,from seafood such as scallops and shrimp to chicken and beef.These can be custom made ,tailored to family and friend's taste as well as dietary restrictions.Another plus is that these shish kabobs can be made the night before.leaving the day of the party free for cleaning and getting the patio ready for guests.Grilling time is only three minutes over a medium hot fire.Since this goes fast ,and they get eaten quickly , it's best to make a whole platter of about twenty sticks.Also use double skewers.This ensures that the meat won't fall off and slip into the coals. Mr.Tanis has some excellent recommendations for the skewers.For one bamboo is about the best for spearing and works well over a grill.His offerings are red chile pork and coconut curry chicken.The first is a marbled pork shoulder cut into manageable pieces .The sauce uses roasted and pureed tomatoes with the kick of New Mexico red chile powderToasted cumin is also added to balancing it out.If you want a less kickierIt still has cayenne but also turmeric and coconut to tame it down.It's made with chicken breasts ,again sliced.You could also try a London Broils sliced, marinated in just olive oil and lemon.Add sprigs of Rosemary and oregano.Mr. Tanis recommends serving the brochettes with pita (more on that tomorrow) or small rolls.I would keep the French theme with basket of thinly sliced French bread. Sides should also be kept simple.Think just plain tomatoes and a green bean vinaigrette to ladle next to the brochettes. The summer is still around.It calls for a simple to make, simple to cook meal like brochettes.Pick your favorite meats ,marinades and spices to create tasty shish kabobs, perfect for a warm night.

Brisket OnThe BBQ

Normally brisket wouldn't be considered something to put on the grill.Flanks steaks, and shoulder cuts ,yes ,ribs most certainly but not brisket.It"s more of a piece preferable for a slow cooker.Yet brisket , roasted over a fire actually makes sense.The plump roast is perfect for a long slow grilling , bursting with flavor. New York Times Dining section regular ,Julia Moskin , has set about to prove this right.She visits various eateries throughout Manhattan and Brooklyn,sampling slices and getting advice.Some of the best barbecue place these days are in these areas.Texas style whole briskets are now being made and served at the Mighty Quinn"s Barbecue and of all places on Hester Street.These are not really traditional roasts.Think of them more as hipster briskets for millenials.The flavor is a lighter one along with using prime grade beef instead of using a lesser quality.There is even some barbecue masters who add sauce, a usual taboo in the grilling world.Not only that sides are changing too.Instead of heavier , more calories rich dishes such as potato salad, white bread and pinto beams.Eateries like The Mighty Quinn"s decided on a roast corn and edamane salad.This is an airy side, not soaked with mayo but laced with a dressing of lime, cilantro and honey.Dennis Ngo, of Lonestar Empire infuses his brisket with his Vietnamese roots. Takes the ends and makes them into summer rolls. No matter what you eventually do with your brisket, it is relatively easy to cook.Finding a good brisket may be akin to a treasure hunt, however, according to Ms. Moskin.A whole brisket consists of two muscles, the flat and the point. The first, which is always sold on it's own, is too lean to be barbecued on it's own,braised, however, it does make a nice pot roast.The latter point must be attached for barbecuing along with the sheath of fat that covers everything..A butcher can order a whole brisket for any chef and it will only be a few days of waiting.Some stores such as CostCo .WalMart and Restaurant Depot will have them.Once had, home chefs should now break all the barbecue rules.The grill temp should be only 225-250 degrees..Also think a ten to twelve hour roast. You can take it off sooner but be prepared for a chewy fibrous texture.The brisket should be cooked in a kettle grill although most brisket lovers use a backyard smoker.You can serve it later with raw onions on onion rolls as Brooklyn'S Hometown Barbecue rolls from nearby Caputo "s Bake Shop in nearby Carroll Gardens.You can also make sliders with them ,using King's Hawaiian Rolls. Barbecued brisket is a nice vacation from the usual grilled fare.Yes it does take time but the result is worth it.A meltingly tender piece of meat that is lightly seasoned and slow cooked to perfection.

Dining For One

Being single does have it's advantages, especially in the kitchen.You can make what you want when you want.You can also splurge on expensive ingredients and have it with a good wine or even champagne.That's the joy of dining for one. Eating alone can always mean sticking with favorites.One of my culinary specials is filet mignon with bagna calda sauce.This last is a blend of anchovies, butter ,oil and garlic ,cooked with the meat.It's a wonderful blend of flavors, both briny and earthy.The dish is just pure heaven.I can never make this for my friends because they have a strong aversion to the fish.(I can't even order anchovy pizza except when I'm on my own).The same applies to surprisingly enough, kale.Forget making kale chips for any kind of get togethers.Yet it's one of my favorite vegetables. Luckily I have a family who enjoys this vitamin rich veggie and enjoys both kale and Brussel sprouts chips.A splurge is usually expensive.If that's the case, wait until your supermarket has a sale or is offering coupons.You can also use alternatives.For my indulgence, it doesn't always have to be filet mignon.It could even be flank steak or beef tips. What happens if your splurge is a good chocolate chip or oatmeal cookie? What about if you crave a slice of red velvet cake? Many people find buying the whole box or cake too much.It's all that effort and time just for one slice.Bakeries can help that, with offering bigger size of your favorites.Grocery stores are now offering individual sliced cake served in a size appropriate plastic container.As for A one chocolate, many candy stores like Rocky Mountain sell individual pieces like the chocolate covered Oreos and graham crackers.If you're craving ganache or fudge, you could make those yourself. There are a million recipes on the web regarding them and you can use primo ingredients like Dutch cocoa and French butter as ingredients.What about chocolate fondue for one? It can be done and you can have a ball dipping anything and everything into it.Another great aspect of eating alone is there 's no one to shame you if you exceed your calorie count or go off your diet for a super banana split or a bottomless ice cream soda. Dining for one can be fun.You can treat yourself to all sorts of fun dishes and desserts.Best of all you don't have to share.It's all yours!

Chili's All Spiced Up

Not that long ago Chili's Restaurant had basically, well, boring food, typical of what you'd find in any chain restaurant.The food was OK, with the typical array of burgers, soups and salads.It's all changed The beloved chain has given itself a spicy shake.The result? Fun, flavorful dishes. I spent lunchtime at the restaurant, excited with the new choices, It's more like it's cousin,the attached Mexican restaurant On The Border. There 's a strong Tex Mex vibe but not so loaded with fajitas and chilis( although those dishes are featured)The kitchen has embraced new food trends like flatbread which is crispy and flavorful.It's served in a long narrow dish.It was a spin on the Margherita pizza, with fresh tomatoes and basil but with the addition of a drizzle of cilantro basil pesto.The other flatbreads have the plus of chicken and avocados.The flatbread was like a crispy cracker with a tangy topping. They have many more burgers, starting with a traditional cheeseburger to burgers loaded with applewood bacon and sauces.Try their chicken quesadillas,.These are laden with chicken and cheese complete with salsa and black beans.There's also a chicken enchilada soup that is like a tasty cheese soup loaded with chicken along with another chicken soup.This is closest to a true Mexican recipe with hominy or maize added along with tortilla strips. Chili's has maintained some of it's American dishes. They still serve thickly cut steaks with a delicate garlic butter along with the traditional broccoli and mashed potatoes.There's also the homey country fried steak with a black pepper gravy along with fresh corn on the cob and mashed potatoes.Another dish that could come straight from a country kitchen is a rack of ribs graced by cinnamon apples and homestyle fries.Luckily Chili's provides lighter fare with salads and fish.The salads are not your typical fare.There's the Caribbean salad, full of fruit and veggies plus chicken along with quesadilla salad that has the addition of extra quesadillas.For those truly watching their weight, Chili's has a mango salsa tilapia,and for really healthy fare, there's salmon with just broccoli and rice.The desserts are pure Chili's , starting with the yummy skillet cookies.Diners can have the choice of the giant chocolate chip or peanut butter cookie, complete with a scoop of vanilla and drizzles of caramel or chocolate.There's also the brownie sundae and a New York cheesecake as well as the very decadent molten chocolate cake that has every decadent plus, from a candy shell to ice cream to gooey chocolate. Go to your neighborhood Chili's.It's livened up with new dishes,from Tex Mex fare to fun desserts.It's far from a boring chain ,restaurant with ho hum fair.It's amped up its dishes with new recipes and ingredients.

Neat Little Meals

One of the best aspects of a summer weekend is that it's anything goes.This includes eating.You can create a neat little meal using your imagination and whatever is around the kitchen and in the fridge.Make what you want.Eat what ypu want.It's just that simple. One of the most fun dishes to whip up is a cream cheese spread.Cream cheese, the real dairy and the soy kind is such a great base for any sort of spread.One of my favorites is a family recipe handed down from my Piedmontese side.It 's taking a whole clove of garlic, mincing it into tiny pieces and adding it to the cream cheese.Also add a small drizzle of extra virgin olive oil along with sea salt and fresh cracked pepper. The soy version is actually easier to work with because it"s softer and creamier.Another cream cheese spread contains chopped green Manzanilla olives. .Just add about a third of a cup of the cut olives and some of the brine.Mix well until thorough Y blended.You can serve these on thin slices of French or Italian bread.I usually like the spread on crackers.A good side is salted grape tomatoes too with the rounds.They're light and filling.Another fun idea is taking tomatoes,garlic and basil ,chopping them up to make a tasty bruschetta.For some variety and weight, you could also throw in any minced Italian cold cut like pancetta, or salame.Another spin is adding tuna or minced cooked shrimp if ypu have them around. Want a more substantial hot meal?Then try soup. You could easily open a can but one bouillon cube, a cup of hot water and a slew of ingredients can create a fun meal without any mess.With the broth you can try, either beef, chicken or vegetable(you could also make these yourself and thaw enough frozen stock for one bowl of soup.Mix one eggs with shredded fresh spinach leaves for a quick stracciatella.Vegetable broth with the addition of a fresh tomatoes, onions along with celery and carrots can serve as an easy made veggie soup..You can also add half a can of corn and half a can of beans too.A cup of rice can also be a great base to any quick summer dinner.Add some beans ,along with sliced grape tomatoes for a quick rice salad.If you have any leftover chicken or beef make quick stir fry in your frying pan.Drop in some snow peas if you have ,them or actually any sliced veggies .Toss in a good dash of soy sauce and voilà, an instant hot meal.If you want a sweet meal, then make French toast.It just takes one beaten egg and two to three slices of any bread or even left over rolls.Have with butter and syrup or jam. It's the weekend.Don't sweat making a meal for yourself.Forage around until you find something you can make a meal out of and enjoy.

The Feasts Of Ferragosto

Today is a holiday throughout Europe,the Ferragosto ,Mostly Italy, Greece and Spain celebrate The Aussumption when the Virgin Mary ascends into heaven.The Italians are the ones who enthusiastically observe the day with masses and, of course, food.The summer holy day is also a culinary holiday, celebrating the best of the harvest of estate, or summer. Both the north and south of the Republic have different dishes.The North offers the truly tasty Vitello tonnato, veal in tuna sauce.This is boned veal that has been marinated in wine overnight and finished with a tuna and anchovy sauce.Some enjoy grilled steak accompanied with pasta and a simple pesto sauce.Cranberry beans ,a pink and white striped bean is also served ,usually in a form of salad.A kind of ratatouille is served.This is a delicious blend of garden fresh onions, eggplant and tomatoes.Potatoes are also added.Parmesan cheese mixed with egg is then added to it to give it body.Another tasty treat that's a great beach snack is stuffed tomatoes.The filling is arborio rice mixed with basil and oregano.Potato wedges are also baked with them, a kind of French fry accompanyer .To end the meal is watermelon or cocomero.Families enjoy chilled slices, perfect foils to the salads and meat dishes.The melon can also be turned into refreshing ice as well or part of a fruit salad too. The Greeks also celebrate the day or as they call it Assumption Day.Every section has a different way of observing the day.The mainland has potatoes, beef stew and potatoes while the islands such as Karpathos ,one of the Dodecanese has seafood feasts..The island of Syros makes a special fish soup known as kakavia.This is a kind of bouillabaisse .Lobster, hake, along with smaller fish is cooked with tomato, olive oil, water and eggplant.along with the staple of Hellenic soups, lemons.Spain also celebrates, usually with families and friends visiting each other.Restaurants and even stores are closed so it's a homemade and home cooked.Grilled sardines are served at many cookouts along with various salads and wines.Some towns celebrate Noche de Vino or Night of Wine The Assumption may be a holy day but it is also a day of celebration and good summer dishes.The day is a great time to enjoy the fruits of the summer harvest with delicious food and drink.It is not only a religious holiday but a culinary one as well.

A Spicy Take On Summer Corn

There's nothing like summer corn.It's sweet yet versatile, pairing with everything from butter to tomatoes.The best part is is that it can be made into any dish.One of the best is a tasty corncake,griddle cooked and topped with fresh from the garden toppings. David Tanis know this and wrote about them in his column ,A City Kitchen in yesterday's New York Times Dining section.Like most of us he prefers his ears of fresh picked and newly shucked slathered with butter and salt. However by now that can grow old.He suggests other recipes to keep up the veggie's appeal.First though, he gives a quick guide to picking the perfect ear.The husk should be a bright green and plump.There should be heft to it.That means that it's mature, with fully formed kernels and ready to take home with you.Cooking it is a matter of choice.You can easily boil it or grill it for a smokier taste.You can even microwave it.This last just requires the corn to be cooked with it's husk on and the silk(those strings that hang from it).One ear only takes three to five minutes to fully cook. Mr. Tanis opts to make corn cakes.These are a nice and tasty alternative to other corn based dishes such as chowder, creamed corn and succotash.He gives it zing with scallion and sliced jalapeño peppers.There's a homeyness to it by the addition of buttermilk and corn meal.This last is a cup and a half to give the griddle cakes a more corn cake like texture and chew.Keep the griddle medium hot to give the cakes a nice crunchy exterior.Mr.Tanis creates a kicky topping that goes well with them.This also can have your garden's or farmer's market's latest harvest.His salsa has bell peppers along with red onions and tomatoes.Lime is added to give it a Mexican vibe along with more chopped jalapenos and cilantro leaves.Sprinkle with quasi fresco, or if you don't have it, mild feta.You could also add ham bits instead of jalapeño to the batter and serve with a good dollop of sour cream or Plain Greek yogurt too for a heartier lunch or dinner. There's nothing like fresh corn to enjoy on a summer's day.However corm cakes, fresh from the griddle is taking it to a whole new level.They're a yummy way to enjoy the best of the warm weather harvest.