Summer

watermelongranitaThere are few things that taste more like summer than watermelon. I still see such a vivid picture in my mind of my mother's first homegrown watermelon. She stood so proud, holding the melon by the end of the vine, like it was a prize that she'd won. Deciding whether it made a "thump" or a "thud" would make or break what seemed like the longest wait on earth for a slice of juicy watermelon.

These days, we've had a feast of watermelon with almost every meal - perfectly accommodated by natures rhythm to give something so juicy during this heat. Isn't that amazing? Our needs can always been met by what the soil gives us. I can still feel the sun in my skin long after I come inside and begin to cook dinner, so I look for something to deeply cool me from within.

Like my mother's precious watermelon, my prize grows on our fig tree. Each morning we check on the ripeness of the largest fruits that still hang from the branches. We enjoy the slow harvest that gives just a fig or two a day, the perfect slightly sweet snack.

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chipotlechickenCanned Chipotle Peppers in Adobo Sauce are simply very ripe jalapeno peppers that have been dried, smoked and packed in a sauce of tomatoes, vinegar, paprika, oregano, garlic and onion. If you’ve never cooked with them before, you’ll be shocked at what a shortcut they can be when wanting to add flavor to loads of recipes.

And, to make sure those flavors, and a couple of other ones in this marinade, really travel to the deepest parts of the chicken, buttermilk is a miracle...

Cooks in the south, like the ones I grew up with, always used buttermilk to tenderize and moisturize fried chicken...The acid in buttermilk helps break down the protein strings, which makes the bird more tender and succulent, while carrying those flavorful spices and herbs into the deepest part of the meat.

And this spicy version of the marinade those smart cooks have used for generations makes this chicken just as delicious and juicy…even though it’s grilled and not fried!

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chimisteak.jpgGrilling, the most primal cooking method, is revered as summer sport by men everywhere. It's practically religion in one country, Argentina. This multicultural nation with a unique blend of nationalities, traditions, and customs can only have a renowned food culture. Known for tango, football, and Eva Perón among many other things, Argentina consumes the most beef worldwide and is the third largest importer. Argentinians pretty much grill anything to great effect. Steakhouses, called churrascaria, throughout the cities serve up meats straight from their spits and are sliced right at the customer's table. I can't imagine a better way to enjoy steak.

A popular cut of beef in the traditional asado (barbecue) is skirt steak, a grainy cut from the underside of the animal. In the States it's considered a cheap cut, but there is no more flavorful steak than skirt. It's appreciated throughout Latin America, especially in Argentina, Brazil, and in Mexico where it is commonly used in fajitas. Grill it just until medium-rare, it becomes tough past medium. What goes better with steak than a potent sauce? Argentina's answer to steak sauce is chimichurri, a concoction of fresh herbs, garlic, oil, and vinegar. No one really knows how the sauce got its name, but it's the most popular condiment for all things grilled. Use it also as a marinade. I can't think of a better pairing than steak with chimichurri this coming father's day.

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Grilled-ButterfliedLambWe have a whole lamb in our freezer. My husband couldn't be happier. He is the resident lamb fanatic in our household and it turns out so are my boys. I didn't grow up with lamb as part of my regular diet, so it has taken longer for me to get used to the taste. As many of you know, it's very different than beef.

So many recipes try to cover up or cut through the taste of the lamb with various sauces or sides, the most popular being mint jelly. My husband prefers to taste the flavor of the meat so we rarely serve it. It would work well with this dish if you would like to include it. 

This recipe does a great job tenderizing the meat, while providing lots of flavor. Honestly, it was delicious, BUT I would personally not attempt it without a wireless meat thermometer. You need one in order to not overcook a cut of meat like this. Plus you will use it constantly. It's a wonderful kitchen tool and cheap investment!

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lobstersaladongreenswideThere is no place I’d rather be in the summer than the breathtaking coast of Maine...And nothing I’d rather eat, anytime of year, than Maine lobster.

But if you can’t get to Maine, here’s a way to experience the region’s magical flavors (and this year’s record setting lobster harvest) in a healthy and delicious way: Skinny Lobster Salad and Light Lobster Rolls.

Unlike the salads and rolls you’ll find at the ubiquitous lobster stands that dot the roadsides of Maine, this one has no mayonnaise…which lets the natural flavor of the sweet lobster come through and drastically cuts the calories and fat.

(On it’s own, lobster is a fairly low calorie and nutrition dense food…with just 145 calories, less than a gram of fat and 29 grams of protein per cup of cooked meat. Mayo? About 900 calories and 80 grams of fat per cup!)

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