Zucchini Bikini

What reminds me of summer (almost as much as a hot pink bikini) are fresh market stalls bulging with home grown vegetables: screen doors slamming, the whir of an attic fan, friends and family hauling armfuls of fresh, sweet zucchini, squash and tomatoes from their own or neighboring gardens.

Cheeks and foreheads are pink from the sun and sweat glistens on the brows of those jubilant enough to have produced such crops. I envision my mother bicycling to the farm where she has cultivated a little plot of her own, rich with plump heirloom tomatoes, petit, egg-shaped globe carrots and other such niceties. She tends this garden as she would small children, pedaling to and from the little plot each morning and evening, often with my father in tow. She worries over the size of her zucchini, whether they have grown too large to be perfectly sweet and tender; she fusses at the opossums and offending deer. She cradles fresh plucked watermelon and cantaloupe in her arms, with the promise of making little chins and fingers sticky with juice once at home again.

My mother’s tenderness for all things grown continues to imprint itself onto her children. As a child, I idolized brussel and alfalfa sprouts. Eating an artichoke was both fascinating and delicious. I loved snapping peas and shucking corn. My most favorite thing in the world was split-pea soup. But, as I have learned with age, this adoration for my beloved legumes is rare.

An art I have been subject to learn, as a teacher of young children, is that of vegetable disguise. I incorporate artichoke, broccoli and carrot in quiche, blueberries in brownies and avocado in grilled cheese. However, as far as summer is concerned, I hone in on the zucchini. I dice, slice, peel and grate this silky green and marvelously versatile veggie, its creamy flesh lending perfectly to corn, lemon and thyme.

Two dishes that are just as grown-up in flavor as they are kid-friendly are zucchini-ricotta fritters served with lemon slices (or ketchup should your child prefer) and a moist zucchini cornbread prepared in a loaf pan. Both burst with flavor and if they don’t remind you of summer from here on out, I’ll send you a hot pink bikini!

http://www.foodandwine.com/recipes/zucchini-ricotta-fritters

http://www.bonappetit.com/recipes/2011/07/zucchini-cornbread

Summer on the Barbie

Your cold drink sweats against your palm. The cicadas hum sweetly from the cool shade of the magnolias. An August sun shines through the trees, warming your skin in patches.

It's still summer. And, for those of us standing around with cold drinks sweating in our hands and dripping down our arms, the warm, chalky smell of charcoal beneath our noses is yet another welcome indication of the season.

A thick cut of halibut, juicy bone-in pork chops, a singing sirloin slapped beside tender, skewered shrimp; to choose from such a selection becomes the most important decision of the day.

But, for me this summer, my mouth waters and my stomach growls, for sizzling, crispy-skinned chicken, woodsy herb-laced chicken, buttermilk-tendered chicken; in other words, all things fowl.

Two recipes, I've determined to provide permanent residency for in my home. One, a grilled buttermilk chicken, marinates in a pool of tenderizing buttermilk, garlic, sea salt and rosemary for at least four hours. The result melts in your mouth with such a depth of flavor, you'll be shocked that only 5 ingredients were used.

Another, piri-piri chicken, marinates in a marriage of African and Portuguese flavors: cilantro, garlic, ginger, lemon and the African hot pepper, piri-piri (also known as peri-peri). This chicken is grilled whole, backbone removed, skin-side up. Crispy, juicy and tangy, you'll want to devour the entire chicken and drink the remaining marinade.

Guests will be saddened to leave after meals like these, but hopeful that another invitation will soon follow. And, while I hope you stay on the barbie throughout the year, do not neglect yourself or friends the privilege of enjoying the process, smell or cool drinks on warm evenings on the barbie.

http://www.marthastewart.com/recipe/grilled-buttermilk-chicken

http://www.bonappetit.com/recipes/2010/07/piri_piri_chicken

Banana Seats & Fireworks

The Fourth of July conjures up hazy recollections of banana seat bikes at neighborhood block parties, picking Blue crab fresh from the Chesapeake Bay and watermelon-seed spitting contests. I even recall a particular Fourth of July, back in the early 90’s where neighbors performed the popular Madonna song, Vogue, while decked out in blonde wigs and black leather, thus sparking an early love affair for beauty marks (er, moles) and tall black boots.

Nineteen years and 1,500 miles from the east coast later, I am re-evaluating my defining Fourth of July festivities.

In reverence of my favorite shell fish, I munch on Utz Crab chips and sip Perrier’s Pamplemousse Rose (grapefruit scented) sparkling water, while flipping through the July editions of Gourmet and Bon Appétit for inspiration.

I drool over coffee-rubbed, barbeque burgers, chipotle baby-back ribs, peanut butter and chocolate chip blondies à la mode and a particular honey caramel peach pie.

With lips already in smacking mode, I open a notebook and begin planning in accordance with my allotted budget. Now there’s a surefire way to stunt my cooking enthusiasm. On a teaching salary, it is essential that I become the world’s most creatively prudent cook.

I remember the 99 cent strawberries from the grocer down the street and decide on a strawberry dessert. I think of the pot of basil on my front stoop and sweet potatoes in my cupboard. And, though slightly dejected at moments, having discarded romanticized notions of baby back ribs, lobster rolls and giant blueberry pies, I settle on a menu that is both budget-friendly and still lip-smacking-good. And, here it goes:

Grilled corn with cumin and lime
Open face tomato, egg and basil sandwiches
Sweet potato salad with cilantro and sautéed peppers
Mini frittatas with bacon and herbs
Strawberry crisp dessert

And, as for banana-seat bike riding and Madonna impersonations, I settle for the pool in the backyard and a place on the hood of the car for Houston’s fireworks show, with many thanks to host, Shell Oil.

Happy Fourth to Americans everywhere! We sure are a lucky bunch. God bless the USA!

Porks & Prawns

When I was young, summer smelled of honeysuckle, magnolia, a fresh-cut lawn and juicy pork chops. If I close my eyes, I see my dad's watchful eye hovering above the grill, returning every three minutes from the kitchen.

If I follow my dad inside, he'll be spinning my mother around to old Van Morrison or Frank Sinatra. Watching their faces, I see that they are smiling, sometimes laughing, with eyes often closed; anticipating their familiar dance partner's every move.

Tonight, I am back home, not quite as young. But, summer smells relatively unchanged. An occasional perfume of gardenia floats beneath my nose, replacing the wisteria of my youth. And, prawns replace pork's former place on the grill. The music has been updated to pop-crooner Lenny Kravitz, who screeches, "American wommman," as my mother shimmies in circles around my dad.

It is always nice to be home, no matter pork or prawn. Everything's more delicious when made while dancing with those you love.

Dad's Prawns with Lemon-Garlic Butter:

Olive oil for coating

Spice rub:
1 Tbl. sweet paprika
1 Tbl. garlic powder
1 tsp. lemon pepper
2 tsp. salt

24 large prawns

Lemon-Garlic Butter:
1/2 c. salted butter
zest of one lemon
juice of one lemon
4 cloves garlic, minced
1/4 tsp. cayenne pepper

16 wooden skewers, soaked for thirty minutes

Coat prawns with rub and thread onto skewers.
Melt butter in saucepan, stirring in lemon juice and zest, garlic and cayenne. Reserve half for basting, the other for serving.

Grill over direct heat, turning once or twice to baste, until evenly pink.

Serve immediately to jazzy tunes of choice!