![]() Both of these sauces pair well with every single recipe in all four menus here. I’ve found that nothing delights guests more than playing choose-your-own sauce adventure with two different sauces that both work equally well with all parts of the meal, so I always make two: one creamy and tart, one herby and a little bit spicy. View Recipe Two Sauces are Better Than One, and One Sauce is Better Than None The juices from the marinated peppers glaze the chicken too. This dinner is bet served cold-yep, we said it. Whichever main I choose, by the time it’s time to serve dinner, my hair doesn’t smell like smoke, I’m not sweating, and my kitchen is nice and cool. Or for the ultimate summer grilled decadence, I’ll rub a whole beef tenderloin in lots of cracked pepper and salt and quickly sear it on the hottest part of my grill then move it over to a lower temperature to gently cook it to a consistently tender medium-rare. If I want to fire up the grill outside, which has the added benefit of keeping the house cool outside, I’ll toss a bunch of smoked paprika-rubbed chicken parts on the grill then let them cool to room temperature before packing them away for the night. Another favorite is a whole side of salmon, which only needs a dousing of olive oil and a sprinkling of salt, pepper, and crushed red pepper flakes and about 20 minutes in a low oven before it’s perfectly tender and ready to chill. And no one, myself included, is sick of it yet.Ī whole boneless roasted leg of lamb is one of my favorite things to serve cold in the summer: I rub the lamb with a paste of garlic, rosemary, and cumin before roasting, then wrap it up tightly once it’s cooled and tuck it in the fridge overnight. ![]() So I’ve had a lot of chances to find a menu template that works just as well for me as the cook as it does for everyone who eats it. All of which means I’m cooking lots of big celebratory group dinners, some of them cooked in unfamiliar kitchens, and most of them served on tables we’ve dragged outside. ![]() Late summer has also always been my season of family vacations, weekends away with big groups of friends, and birthday dinners. And I’ve found that something about the fact that we all know summer is coming to an end makes people more willing to stay up past bedtime lingering over the table long after the dishes have been cleared, especially if that table is set out in the backyard or under the stars on the deck or patio and lit only by candles. Instead, grill or roast your meat or fish meat in advance and serve it cold or at room temperature with homemade sauce on the side. Plus it’s so hot out that no one wants to eat anything fresh off the skillet anyway so you can put aside any worries of trying to cook and host at the same time. The produce is so good you hardly have to do anything to it to serve it-a platter of sliced tomatoes simply drizzled in olive oil and sprinkled in salt becomes a desirable side dish. Late summer is the easiest time of year to throw a dinner party.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |