Grilling fits in quite well for keeping to my mantra,
less time at the stove and more time at the table, and these grilled nectarines
were an easy way to jazz up an otherwise boring pork loin. I simply made a slice all the way around the
nectarine right down to the pit making sure that I ended at my starting point,
then twisted the two halves so they easily came apart….same way you would halve
an avocado. Then I grilled them on the
barbeque over medium heat, that’s it, no oil, no spice, no nothing. This time around I chopped them up with some
fresh mint, coarse salt, and a few drops of chili oil and served the mixture
over my sliced pork. However in the past
I’ve left them whole and topped them with some crumbled feta or blue cheese,
tossed them sliced in an arugula and tomato salad, or with some basil over
grilled chicken.
The tomatoes haven’t appreciated all the rain we’ve been
having this summer but better late than never, and they’ve arrived. Don’t waste any time, a tomato a day I say,
whether in gazpacho, a quick tomato sauce, salsas, or sliced on a toasted
baguette with salt and olive oil, there’s nothing like a locally grown
tomato. I topped my pan fried chicken
cutlets the other night with some of Gaylord Farm’s red and yellow heirlooms,
fennel, basil, coarse salt, and a splash of extra virgin olive oil and balsamic
vinegar. Last night I layered them with
some mozzarella, and for breakfast laid a thick slab on my scrambled eggs with
some olive oil and crumbled feta. It’s
hard to go wrong any way you slice them.
I’ve really enjoyed eating squid more this summer…tasty,
easy to prepare, and affordable. I’ve
been grilling and tossing it with some variation of fresh chopped tomatoes,
chick peas, feta, olives, and lemon, but this time around I tried something a
bit different, potatoes and scallions. I
sliced my Idaho potatoes in thirds the long way and tossed them along with my
whole scallions in a little olive oil, salt, and pepper while my grill was
heating up. After placing the potatoes
and scallions on the grill I turned it down to medium-low and flipped
occasionally, the scallions were done after about ten minutes, the potatoes
more like thirty. I turned the grill
back up to medium-high and butterflied my squid by slicing them down one side
then tossing them along with their heads in some olive oil, salt, and
pepper. Once on the grill they took
approximately five minutes per side depending on how crispy you like the edges.
It was then as easy as tossing the squid with the cut up potatoes and scallions
along with some extra virgin olive oil, and coarse salt to taste. The lemon vinaigrette I used on my side salad
was a great accompaniment.
