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Summertime Dining Avocado and Mesclun Salad with Balsamic Vinegar Grilled Fish or Shrimp Papaya and Black Bean Salsa Thin Spaghetti with Fresh Basil Pesto Fresh Summer Fruit Cake |
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Whether out on the patio, in your backyard, or even on a balcony of a hi-rise building, eating al fresco is one of the delights of summertime dining. This menu will serve four and it takes advantage of summer's bounty too - using tropical and other tree fruits, not to mention the Sweet Basil that is threatening to take over your garden. When growing your own, there are so many varieties of basil to choose from the garden center, but the most popular by far is Sweet Basil. How much basil is too much? There's not enough for me - I just love making Basil Pesto - I serve it tossed with hot cooked pasta of course - but it's also delicious just spread on a piece of Tuscan bread grilled or toasted and drizzled with good olive oil. Or, simply spread basil pesto on top of slices of ripe, red juicy beefsteak tomatoes with alternating thin slices of a sweet onion, like Vidalias. A great summertime salad.
Avocado
and Mesclun Salad with Balsamic Vinegar
Cut 2 Haas avocados in half, lengthwise (see photo to the right) and remove the pits. Peel off the skin and then cut the flesh of the avocados into even slices. You should have at least 4 slices from each half. Next, take a good handful of fresh mesclun salad mix - or, if you have a greenmarket near you, buy your own mix of some of the gorgeous young salad greens the farmers are selling now. Place the salad greens in a large mixing bowl - drizzle on about 2 tablespoons of a good aged Balsamic vinegar and about 2 tablespoons of a good Extra Virgin olive oil. Grind salt and pepper to taste and toss the green lightly. Place an equal portion of the dressed greens on four salad plates. Arrange the avocado slices on each portion and serve. Note: dress the salad greens only just before serving or else the greens will become wilted and soggy.
For fish, choose a
firm fish such as swordfish or salmon. If using shrimp, buy
the 16-20 size shrimp. That means that there are approximately 16-20
shrimp per pound. If your fish monger only sells shrimp by the size/name
such as medium, large and jumbo, just ask him which
ones are the 16-20 size.
For the swordfish or salmon, you'll want each serving to be about 7 ounces. For shrimp, you'll need about 6 to 8 shrimp per person.
For swordfish or salmon marinate for about 30 minutes in a vinaigrette - a bottle of Newman's Own Oil & Vinegar dressing makes a terrific marinade. Add about 1 tablespoon of a good mustard to the dressing and let the swordfish or salmon marinate in the refrigerator. Don't marinate longer than about 2 hours or else the fish will begin to break down.
Oil the grid on the barbecue so the fish won't stick too much - over direct heat, grill the fish for about 3 - 5 minutes - flip over to cook the other side for about 3 - 4 minutes longer. The cooking time depends on whether or not you like your fish slightly rare in the center. Remove fish to a clean platter or to each serving plate. Spoon a portion of the Papaya and Black Bean Salsa onto the fish.
For the shrimp, skewer about 6 or 8 shrimp onto a metal skewer (if using wooden skewers, soak them in water before using on the grill) Place skewers in a large dish and pour on Newman's Own Oil & Vinegar dressing. Let shrimp skewers marinate in the refrigerator for about 30 minutes. Grill shrimp over direct heat on a hot grill for about 3 minutes on each side - or until the shrimp are just cooked through and serve with a portion of Papaya and Black Bean Salsa along side.
| 2 c. | ripe papaya, peeled, seeded and cut into 1/2-inch dice |
| 1 c. | firm-cooked black beans |
| ¼ c. | finely chopped red onion |
| 2 | jalapeno chili peppers, seeded and finely minced |
| 2 t. | minced fresh ginger |
| ¼ c. | chopped fresh cilantro |
| 3 T. | fresh lime juice |
| 1 T. | extra virgin olive oil |
| 1 T. | light brown sugar (optional) |
| salt and fresh black pepper, to taste |
| Combine all
ingredients in a mixing bowl and gently toss to mix. Correct the
seasonings, adding salt, lime juice or sugar to taste. The salsa
should be a little sweet and a little sour. This salsa tastes
best served within a couple of hours of making. Refrigerate,
covered, until serving time. Good accompaniment to grilled
fish or chicken. Yield: 4 servings Source: "Miami Spice", by Steven Raichlen |
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Thin Spaghetti with Basil Pesto
For Basil Pesto
| 2 cups | firmly packed fresh sweet basil leaves |
| ¼ cup | pine nuts (walnuts may be substituted) |
| 3 | garlic cloves, peeled |
| ½ cup | olive oil (about) |
| ½ cup | grated Parmesan cheese |
| 1 pound | thin spaghetti |
Combine basil, pine nuts and garlic in a food processor and process using the Pulse button until mixture is minced. With machine running, gradually add olive oil through the feed tube in a slow steady stream until mixture is about the consistency of mayonnaise. If sauce seems too thick, add 1 tablespoon of hot water gradually, with machine running, to thin it out. Transfer mixture to a bowl and add grated cheese. Mix in thoroughly.
Cook pasta in a large pot of rapidly boiling salted water. When cooked, drain pasta into a colander and then transfer it immediately to a large serving bowl. Immediately pour prepared pesto sauce over pasta and toss well. As with all hot pasta dishes, you should serve immediately - so time the grilling of your fish or shrimp to be ready just before you start cooking the pasta. Yield: 4 servings
| ¼ lb. | Unsalted butter, softened |
| 1 cup less 2 T. | sugar |
| 2 | eggs |
| 1 cup less 2 T. | all purpose flour |
| ½ tsp. | baking powder |
| Fresh Summer Fruit* | |
| Sugar | |
| Fruit jam or
jelly, melted (marmalade, peach or apricot jams make a delicious glaze) |
Heat oven to 350 degrees F. Butter and flour an 8-inch square or round baking pan. Or, lightly grease pan sides and bottom; put a piece of parchment paper to cover the base of the pan.
Blend
butter and sugar in the bowl of a food processor using the "pulse"
button. Add beaten eggs and "pulse" a few times to blend in well. Add
flour and baking powder in two batches; "pulse" each time to combine
mixture. Transfer batter with a rubber spatula to prepared baking pan..
Peel, core and slice fruit into a bowl. Sprinkle on sugar to taste
depending on sweetness of fruit. Mix well. Arrange fruit in a circular
pattern if using a round pan, or in rows if using a square pan. Place
slices closely overlapping so that no batter shows through. Bake for 1
hour or until top and sides are slightly browned. When cake has cooled,
brush on melted fruit jelly or jam as a glaze.
Yield: 9 pieces
*Summer's bounty of fresh peaches, nectarines or plums, or a combination - peeled and cut into 1/2-inch thick slices
*Fresh Italian prunes, usually available in August and September, pitted and placed cut side up on batter
*Fresh apples, peeled, cored and sliced, sprinkled with lemon juice to prevent browning
HELPFUL HINTS
Amount of fruit required depends on its size. Approximately 3 - 4 peaches should yield enough slices to cover an 8" square pan.
To melt fruit jam or jelly for glazing, melt approximately ½ cup in a microwave proof bowl and heat on high power until melted. Use a pastry brush to apply melted jam or jelly to the finished fresh fruit cake.
Copyright © 2004 Ann Hall Every, CCP
