Summer barbecues just aren’t complete without this classic side dish. Everyone has a favorite version, and when I’m looking for an authentic home cooked version, this is my recipe of choice.
As a kid, I was pretty fussy about what was in it, and my mother was forced to prepare a pretty bland version.
Feel free to alter the ingredients to your own taste – some people might not like the addition of chopped pickles, but I think it really perks up the salad. If you don’t have sweet pickles, you can use and equal amount of sweet pickle relish.
Now and then I have a craving for red meat. And when that craving comes
I want a meal that's fast and easy to make. Steak au poivre is my
answer. It's a French-restaurant favorite. I don't think there's anyone
out there who can dispute that. It's one of my absolute favorite dishes
and I almost always order it if I see it on a menu. But it's so simple
to make at home when I feel like staying in. It's quickly cooked in a
pan followed by a luxurious sauce that includes brandy and white wine.
This recipe can be made for a quiet romantic dinner for two or even
doubled or tripled for an elegant dinner party.
. I like to press the steaks into the crushed black pepper for optimal adhesion. For a steak that's beautifully pink inside, a 2-minute cook time per side is ideal. 
The bounty from the berry bushes in my backyard has been great this year. I was able to make another quart of red currant jelly just like last year. The raspberry bushes yielded so much fruit that the options for consumption were unlimited. I wanted to make something more special than jam and it was impossible to eat all the berries fresh. I decided upon making a trifle, one of the most elegant and almost bake-free deserts. Instead of one big trifle, I made six individual trifles for a light dessert to end a recent summer gathering. These personal-size trifles are perfect for those who don't like to share dessert and since there are no seconds, they're guilt-free too.
A Monte Cristo consists of ham, turkey or chicken, and Swiss cheese sandwiched between two slices of white or challah bread that is dipped in an egg batter, then grilled or fried in butter until golden brown. It is often dusted with confectioners’ sugar and served with a side of red currant jelly.
I'm channeling cookout weather! If I continue to make side dishes perfect for a weekend barbecue, maybe mother nature will play along. While we have had a few scattered 80-degree days, the rain and clouds keep inserting themselves into the mix. Let's face it, the weather in the Pacific Northwest is really not summer-like until July, but I can always hope and continue to eat like the season has arrived.