What are your favorite summer dishes?

Question

I want to have people over this summer and impress them with some nice lunches and/or dinners. Any ideas?

Answer 1

Grilled Artichokes!! Many people are intimidated by artichokes, but this is an easy, always good recipe.

First, prepare the artichokes by cutting off part of the stem, leaving about 1/2-1 inch. Then, cut about 1" off the top of the artichoke, so you get all of the pointy ends of leaves off. then, pull off the dark, outer leaves. keep going until you get to the lighter green leaves that start to snap off real easy. slice the whole thing in half lengthwise, and put in a bowl of cold water with some lemon juice to keep them from turning brown.

Take out of the water and scoop out the choke with a spoon, which is the inner fuzzy part and the purple leaves around the center.

Boil in a large pot for about 13-14 minutes. Remove and toss with some seasoning, i usually do some lemon juice, salt, pepper, and garlic, or maybe lemon pepper.

Let them cool a bit, them grill them over direct medium heat, about 5 minutes on a side. each side should be nice and brown when they are done, or maybe a little bit charred if you like that.

Enjoy!!

Answer 2

Potato Frittata - - Frittata di Patate

Some frittate are summer dishes -- light and refreshing. However, chickens continue to lay eggs in other seasons, and this potato frittata will be quite nice when the air has a chill to it.

INGREDIENTS:
6 Potatoes
8-10 eggs
A small bunch of parsley
2 tablespoons unslated butter
Salt and pepper to taste

PREPARATION:
Steam or boil six fairly large potatoes, peel them, and rice them with a potato ricer. While they are cooling, separate 8-10 eggs, keeping three of the whites and setting the rest aside (whites are great for angel cake). Mince a small bunch of parsley (you'll want a couple of tablespoons). Whip the three whites to soft peaks, and mix the yolks into the cooled potatoes to make a paste. Carefully fold in the whites, together with the parsley and a pinch of powdered cinnamon (if you like it).

Heat a tablespoon or two of butter in a skillet until it begins to crackle and add the potato mixture, spreading it to an even thickness with a spatula. Cook until the underside is done and it begins to firm up, then flip it with care to keep it from breaking (see procedure) and cook the other side as well. Season the frittata with a little salt and pepper and serve it hot, with a tossed salad or the greens of your choice. It should serve 4-5, and will go quite nicely with a rosato or a robust white wine.
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Vitello Tonnato

INGREDIENTS:
2 1/4 pounds(1 k) boned veal, cut from the rump.
3/4 pound (320 g) tuna packed in oil
3 eggs
6 salted anchovies (the canned variety, sold by delicatessens)
A handful of pickled capers
1/2 cup (approx.) olive oil
1 tablespoon white wine vinegar
A bottle of dry white wine
The juice of a lemon
A rib of celery, thinly sliced crosswise
A few leaves of sage
2 bay leaves
3 cloves (some people omit these)
Salt
A few more perfect capers, some lemon slices, and sprigs of parsley for garnishing

PREPARATION:
Put the meat in a bowl with the bay leaves, cloves, sage and celery, and pour the wine over it. Cover and marinate in the refrigerator for 24 hours, turning the meat occasionally. The next day place the meat in a Dutch oven. Strain the wine and add it to the meat, then add enough water to cover. Lightly salt the pot and simmer the meat for an hour. In the meantime, wash, scale and bone the anchovies. When the hour is up add them to the pot and continue boiling for another half hour; the liquid should be reduced by half.

Hard boil the eggs, run them under cold water, peel them, and extract the yolks (you can discard or fill the whites as you prefer). Rinse, squeeze dry, and mince the capers.

When the meat is fork-tender remove it from the pot and strain the broth into a bowl. Transfer the fish filets to a clean strainer and press them through it, together with the tuna and the yolks, into another bowl. Stir in the minced capers, the vinegar, the lemon juice and the olive oil, and then dilute the sauce to your taste with some of the reserved broth.

When the veal has cooled slice it finely and lay the slices out on one or more platters (you want just one layer). Spread the sauce over the meat, garnish the platters with the lemon slices, capers and parsley. Cover them with plastic wrap and chill them in the refrigerator before serving.

A wine? A Valcalepio Bianco would be nice, as would a Lugana.

Answer 3

Homemade Seafood Macaroni Salad
1 16 oz package elbow macaroni
1 can lump crab or 2 cans tiny shrimp
Chopped onion chopped celery
juice of 1/2 lemon
salt, peper & mayo

Answer 4

Here are some of my favorite summer recipes...all delicious and very popular at family get togethers!!

*Couscous Salad
4 cups couscous
4 cups water
3/4 cup vegetable oil
6 ears fresh corn, cooked and cut off cob
1/2 cup sesame seeds, toasted
1/2 cup cilantro
2 cups spinach, chiffonade
3 cups tomatoes, chopped
2 cups avocados, cubed and tossed with a little dressing
salt and pepper

Sesame Dressing
1 3/4 cups vegetable oil
1 1/2 cups rice wine vinegar
1/2 cup sesame oil
2 tablespoons garlic
1 teaspoon coriander, ground
1 teaspoon white pepper, ground
1 1/2 teaspoons salt
2 tablespoons sugar
1/4 cup soy sauce

Boil water, pour over couscous, cover and let sit for 10 minutes.
Fluff couscous, toss with oil and cool.
(note: couscous can be toasted in a pan with olive oil first if desired).
Add remaining ingredients and mix well.
Toss with enough dressing to just coat.
Adjust seasoning.
Dressing:Blend all ingredients in food processor or blender.



*Tuna Pasta Salad

2 (6 ounce) cans light chunk tuna in water, drained
10 ounces macaroni (small shell)
1 cup frozen peas
1/2 cup chopped sweet onions
3/4 cup chopped celery
2-3 tablespoons sweet pickle relish, to taste
2-3 medium dill pickles, chopped
2 hard-boiled eggs, chopped
1 cup hellman light mayonnaise (may add more)
2 tablespoons cider vinegar
salt and pepper

Add the frozen peas to the pasta just before you take it off the stove to drain in the colander.
In a large bowl mix mayonaise and vinegar.
Add pasta and peas and mix well.
Add remaining ingredients, mixing well.
Add salt and pepper to taste.
Refrigerate for about an hour to chill before serving.

*Fruit salad is also always a crowd pleaser in the summer.

*And lastly...a great summer dessert
Lemon Cream Cheese Pie with Berries
8 ounces cream cheese, at room temperature
1 can fat-free sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon vanilla
1 8-inch pre-baked crumb crust (ready made, bought is ok)
2 cups fresh berries, divided (We love either blueberries or blackberries, but use any berries you like)

Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
Refrigerate for 3-4 hours .
To serve, top with remaining berries.

Answer 5

Fruit salad with sweetened condensed milk.

This recipie is from my mother and reminds me of my visits to Jamaica.

Simply cut your favorite fruit into bite size pieces. I also ball any melons I use. for every (4) cups of fruit, I use 1/4 cup of sweetened condensed milk.

Mix and enjoy.

Answer 6

Bread+grapes+white cheese

Answer 7

A nice summer appetizer is tomato, mozzarella, and basil with a little olive oil drizzeled over it.

Answer 8

Jello Salads
BLT on toast
melons
chicken salad (eat w/ fork or in croissants)
lemonade or raspberry lemonade
greek salad w/ grape tomatoes, feta, olives, etc.

Answer 9

fresh veggies - corn, peas, tomatoes - corn bread.
fresh fruits - strawberries, peaches, watermelon

Chicken salad served on lettuce leaves

Answer 10

Any kind of salad. Potato salad, pasta salad, fresh greens salad...