Great Summer Recipes

Posted by on Jul 2, 2013 in Recipies | Comments Off on Great Summer Recipes

Great Summer Recipes

Great summer recipes need to be light but delicious, filling without being heavy and nutritious at the same time. Besides entrees, a summer meal might involve fresh, chilled fruit, a selection of gourmet cheese Columbus allowed to soften a bit in the heat on a marble platter under a mesh done and tall, icy drinks. Most important, they need to be fairly easy for the cook in the hot kitchen to put together and serve.

Here are some great summer recipes:

Asian Chicken Salad
4 boneless, skinless chicken breast halves
1 package of udon noodles
1 tbs. white sesame seeds
1/2 cup white wine vinegar
1/2 cup honey
2 tbs. hoisin sauce
1 tbs. dark sesame oil
1 yellow tomato
1 red tomato
6 cups mixed salad greens
1/2 head Chinese cabbage, shredded
1/2 bunch of fresh, cilantro, chopped
Garnish: Whole scallions

Cook the chicken breasts under a grill lid over medium hot coals, 6 minutes per side or until done. Cool, then cut into thin slices. Set aside.
Cook noodles until al dente in a pot of boiling water, drain and place in a large glass bowl. Add sesame seeds, cool and set aside.
Combine vinegar, honey, hoisin sauce and sesame oil. Stir well. Reserve 1/3 of a cup for the dressing. Combine the rest of the dressing with the chicken in a large bowl. Cover and chill for at least an hour.

Peel, seed and chop the tomatoes. Combine the tomatoes, salad greens, cabbage and cilantro. Drizzle with the reserved dressing, toss to coat. Arrange the salad and chicken on serving plates and sprinkle on the noodles. Garnish with scallions.

Guacamole
2 Haas avocados, just ripe
1 large tomato, quartered
1/2 red onion, chopped
1 clove garlic, minced
1/4 loosely packed fresh cilantro
1/2 tsp. salt
2 jalapeƱo peppers, sliced
1/4 chopped yellow onion
1 1/2 tbs. fresh lime juice

Combine all the ingredients, stir well. Serve with nacho chips.

Buttermilk Fried Corn
2 cups fresh corn from the cob
1 1/2 cups buttermilk
2/3 cup all purpose flour
2/3 cup cornmeal
1 tsp. salt
1/2 tsp. freshly ground black pepper
Oil for frying

Combine the corn and buttermilk in a large bowl and let stand a half an hour at room temperature. Drain.
Combine flour, cornmeal, salt and pepper in a plastic bag. Add corn to the flour mixture a bit at a time and shake the bag to coat.
Pour about an inch of oil in a Dutch oven and heat to 375 degrees F. Fry the corn a little at a time in the hot oil until golden. Drain on paper towels.