Here are a couple of my favorite summer recipes.
Korean Bar-B-Que Ribs
P.S. You can use this marinade on almost anything you grill
- 6 pounds beef short ribs, cut crosswise into twelve 2 1/2 inch squares (ask your butcher to cut the ribs for you)
- Korean BBQ Marinade, recipe follows
- Vegetable oil, for grill
Korean BBQ Marinade
- 1 cup soy sauce
- 4 large cloves garlic, peeled and chopped (about 2 tablespoons)
- 2 tablespoons finely grated peeled fresh ginger
- 4 scallions (white and green), thinly sliced
- 1/4 cup sugar
- 2 tablespoons dark sesame oil
- Freshly ground black pepper
Whisk soy sauce, garlic, ginger, scallions, sugar, sesame oil, and black pepper to taste in a medium bowl. Use marinade immediately or refrigerate for up to 2 days.
Yield: about 1 1/2 cups
I’m sure you know that infused olive oil is all the rage. Here is a recipe to make your own. Full disclosure: It’s a bit tedious, but you can use it on a multitude of things: salads, or cook with it. If you could find a bottle in the store with these ingredients, I can promise the olive oil would cost well over $40 for a bottle.
- Olive Oil (1 liter bottle – I prefer extra virgin. Just be sure it’s from Italy.)
- Sea Salt (3 teaspoons to start)
- Pepper (1 tsp)
- Italian Seasonings (2 tablespoons dry) Or – several springs of fresh oregano and thyme
- Fresh Basil (a small bag they sell in the produce section – stems and all)
- Whole Garlic (all the cloves) just cut in half unpeeled
- 1 Onion cut in half unpeeled
- Fresh red pepper flakes for a lil heat
In a sauce pan
- Dump everything in and turn the gas to med-high
- Let the oil start to bubble for a few minutes while you are moving the ingredients around
- Don’t let the basil burn
- Lower the heat and let it simmer with lots of stirring
- Press down on the garlic to release the essence they bring to this party
- After it’s been warming for a while – 20 minutes, turn the heat to high for like another quick little bubble
- Shut it off. Move off heat. Leave on stove covered overnight.
The next day – I suggest you have a chunk of Italian bread on hand
- Warm up again. Just to bubble. Dip the bread in to see if it needs anything, perhaps a little more salt… if it needs anything… this is the moment to add it in. If it is TOO much of anything add more oil to reduce the flavor.
After you have done the above… strain into a bowl.
- While in the strainer – just push down and press all the perfected oil you have created into the strainer. (I told you it’s a bit tedious, but worth it.) Let it stand for about an hour.
- If you have a Nutri bullet or a blender, take the remainder of the strained parts throw it into the blender/bullet — add more olive oil—a tablespoon just enough to help to liquify the solids
- Let it sit on your counter. It will separate the oil again while standing—another hour.
- Once it separates, add the oil to the original batch. What to do with the mush? You’ve got pesto! Serve it over pasta. It will keep in the refrigerator for about 2 weeks
Since it’s the summer, here’s a No-Bake Peach Cobbler – whiskey is up to you.
- 3 ripe peaches, sliced & pitted
- 1 tablespoon butter, or neutral oil
- ½ cup whiskey/bourbon (optional)
- 2 tablespoons sugar
- 1 cup granola
- Optional: handful chopped almonds
- Heat oil/butter in 8-10 inch skillet over medium high heat.
- Add peaches in a single layer and cook 2-3 minutes. As soon as they start to soften turn them over and cook 2-3 more minutes.
- If you are using whiskey/bourbon, take the skillet off the stove and pour bourbon into the skillet. (whiskey/bourbon is optional step)
- Return skillet to stove, add 2 tablespoons sugar, stir well to incorporate and coat the peaches.
- Continue cooking, stirring occasionally, until the sauce reduces and the peaches are soft, about 8-10 minutes.
- Remove from heat, sprinkle with 1 cup granola (and chopped almonds if using) to create the crumble topping, and serve immediately—with ice cream of course~