The time is now, perhaps a balmy summer night…
The place is your home, perhaps the deck, porch, patio, or somewhere outside. The mood is sultry, warm, dimly lit. You’ve invited a few friends over for a celebration … of life, or friendship, or full moon, or just because you want to! It’s a summer soirée!
You’ve decided to keep it simple and grill the meal. Man has been cooking over an open fire for a long time, so it’s an old and primitive form of cooking. But we have definitely made it more sophisticated.
I attended a summer soirée last summer at my dear friend Audrey’s and everyone had such a great time. Lots of laughter, great food, great music, and an eclectic array of people. I highly recommend it. It was a very memorable evening. So make it happen, this summer soirée. Fire it up and bon appétit!
Marinated grilled halibut topped with Mango Salsa
Citrus Marinade for Halibut
1/2 C. fresh orange juice
1/4 C. fresh lime juice
3 Tbsp. extra virgin olive oil
1 1/2 Tbsp. honey
1 Tbsp. Balsamic vinegar
1 1/2 tsp. dijon mustard
1 tsp. fresh herbs such as tarragon, thyme, chive finely chopped (optional)
1 tsp. sea salt
a few turns of ground pepper
Salsa for Halibut
1 1/2 C. peeled, diced ripe mango
2 C. grape tomatoes, halved
1/2 C. red onion, chopped
1/2 C. cilantro, chopped
2 Tbsp. fresh lime juice
1 T. cider vinegar
1/2 tsp. sea salt
1/2 tsp. ground pepper
2-4 cloves garlic, minced
Combine all ingredients for marinade in a bowl and whisk together. Put 4-6 oz. halibut in a large baking dish and cover with marinade. Let stand in refrigerator for at least an hour.
Combine all ingredients for salsa and set aside. When ready, put fish on grill and cook for 3-4 minutes on each side. Test with sharp knife to make sure fish is cooked. Serve topped with salsa.
Roasted Red Potato Salad
with Arugula and Goat Cheese
2 lbs. new red potatoes (about 12) halved
8 whole cloves garlic
1/3 C. olive oil
2 tsp. dijon mustard
1 Tbsp. balsamic vinegar
1/2 C. extra virgin olive oil
1 C. arugula, chopped
4 oz. fresh goat cheese, crumbled
freshly ground pepper
Set oven at 325 degrees. Toss potatoes and garlic with salt and olive oil. Bake for about 90 minutes. Whisk mustard and vinegar in small bowl. Slowly add the extra virgin olive oil, whisking constantly. Pour vinegarette over warm potatoes and gently toss. Add arugula and toss lightly. Put in a platter or bowl and sprinkle with goat cheese.
An array of fruit such as peaches and plums (halved & pitted), pineapple (sliced), banana (halved lengthwise) and anything else you can think of.
1/2 C. maple syrup
1/4 C. canola oil
1 Tbsp. freshly grated ginger
Few shakes cinnamon
Cut fruit and toss pieces in syrup and oil mixture. Sprinkle with ginger and cinnamon. Cook over hot grill, turning often. Serve with vanilla ice cream or whipped cream.
Of course, during the evening, serve some great wine or champagne. Set the table elegantly with lots of candlelight. Have a great time! CHA
BY NANCY CROSBY, SUMMER 2006
Nancy Crosby has 30 years of cooking experience and has explored healthful styles and techniques of cooking including vegetarianism and macrobiotics. Nancy lives in the woods of Brewster, where she offers private and group cooking lessons to achieve a balance of health and well-being.