It’s fun looking for new tastes to wake up old standards. A nice summer staple around here is egg salad. A great use for left-over hard boiled eggs. And rather than settle for bland eggs and mayo, let your adventurous side take over. Sometimes it takes over our of curiosity, like when you’re getting bored of the same-old, and sometimes out of necessity, lite when you want to use something that’s been hanging around a while. Well this afternoon both of these conditions conspired to make the following zippy sandwich:
Here’s what you’ll need:
Two large hard boiled eggs
Two tablespoons of light mayo
1/2 onion diced
Two tea spoons of whole ground mustard
Salt and pepper
Simplicity itself, peel the eggs and mash them up with your fork. Add the other ingredients and mix well. Toast two slices of pumpernickel bread. Then, place some lettuce on the bread, add some egg salad, pour a glass of iced tea and enjoy. You should be able to get two sandwiches out this.
Summertime and the ice cream is melting. Its fun to come up with new and creative things to do with plain old ice cream. Well, here’s a nice summer refresher with a kick that you can share with your summer-time friends. No, these shakes wont be showing up at McDonalds anytime soon
Here’s what you’ll need:
3 scoops strawberry ice cream
1 quart of whole milk
1 healthy squeeze of Quick Strawberry syrup
¼ cup banana liquor
Put all of these ingredients into your blender. Spin it around until thick and creamy. There is no science to the measurements, mix it up in the proportions that please you. More ice cream makes thicker shakes. You could add a bit of heavy cream for more silkiness and body. You could up the liquor for more of a tropical kick. Serve in a nice tall glass with a smile!
Summer time is sipping time and here’s a little something to throw in that blender with some crushed iced!
2 ripe bananas cut into chunks
6 oz banana liquor
6 oz Baily’s Irish cream
6 oz coconut cream
4 cups crushed ice
Break out the blender and combine the bananas and banana liqueur; blend until smooth. Blend in the Irish cream and coconut cream (Make sure the coconut cream is at room temperature, or you will not be able to pour it). Finally, add the ice and blend until smooth.
Summer on Long Island and the blues are running wild. It’s a nice way of spending a summer day out fishing, and the bluefish are plentiful. Now many people say they don’t like bluefish as it tends to be oily and has a very ‘fishy’ taste. Well of course it has a fishy taste, it’s a fish, and what did you expect it to taste like… mutton? But, be that as it may, there are many ways to add flavor to this fish while preserving the taste of the fish. One of my favorite ways to do this is be marinating the fish to displace some of its fatty oils. And the taste of summer citrus fruits on the open grill is one of the best things about the season here on Long Island.
Place the fish fillets into a large bowl. Pour in the orange juice, lime juice, lemon juice, olive oil and white wine. Stir to blend and coat fish. Leave the squeezed lemon and lime halves in the bowl too. Marinate for at least 30 minutes.
Preheat a grill for high heat. When the grill is hot, oil the grate. Season the fish with salt, pepper and citrus rub.
Place fish fillets on the grill, and discard the marinade. Cook for 4 minutes on each side, or until fish flakes with a fork. Transfer to a serving platter, and remove the dark blue part of the fish before serving and let’s finish that bottle of Duck Walk!
Grilled bluefish is certainty a summer staple here on Long Island. Because of its higher fat content, bluefish should be handled with care to maintain quality. Bluefish should be thoroughly iced as soon as possible after they are caught and kept cold until they are eaten. To cut down on the strong oil flavor many cooks use goopy mayo based concoctions the slather all over the fish. I prefer to go with a less goopy and more healthy option – citrus. So here is a mildly spicy citrus marinade the goes wonderfully with healthy fatty fish.
Here’s what you’ll need:
6 tablespoons fresh lime juice
2 jalapenos, seeded and minced
1 teaspoon olive oil
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1 bluefish fillet (about 1 1/2 pounds)
2 red bell peppers, stemmed, cored and quartered
Combine the the lime juice, jalapenos, olive oil, 1/2 teaspoon salt and pepper to taste in a large, shallow glass or ceramic dish. Cut diagonal slashes in the skin of the bluefish and place, skin side up, in the marinade. Spoon some of the marinade over the skin. Cover and refrigerate for 2 hours.
Preheat your charcoal grill to a nice hot temperature. Then, place the fish, skin side up, on the grill. Place the peppers on the grill. Grill the fish for 7 minutes. Turn it over carefully and grill until just cooked through, about 5 minutes more. Grill the peppers until charred, about 5 minutes per side.
Serve this with grilled corn on the cob, another summer staple here on Long Island.
As I may have mentioned previously, Western Beef had one of those ‘i cant believe it’ lime sales, 16 little limes for about two dollars or so. But, you may be asking yourself, could you possibly do with that many limes and no pie crust. Well, I used a bunch of them in various ways but, here’s one way to use little limes with a trick my mother told me. A tasty lime-aide.
Here’s what You’ll need:
1 quart water
2 scoops sugar
half a dozen little limes
Cut 1/4 off each end of each lime. Then, cut the remaining 1/2 lime into slices and put these into a freeze safe zip-lock bag. Toss them in the chill-chest. With the remaining lime ends, squeeze them into a large ( 4 cup ) measuring cup. To really get all that juice out, twirl the end between your thumb and forefinger. This will hopefully get a little pulp into the mix.
Once you’ve collected all that juice, add about three cups of water. Now add two scoops of sugar. My scoop tends to be about two and a half tablespoons. Dissolve the sugar and pout it into a one quart container. Add the rest of the water and chill.
When your ready to serve, grab a tall glass and take one or two frozen lime slices a couple of ice cubes. pour the lime-aide over these and serve then out. Later, this mixes well with tonic water and a splash or two of gin.
I know it’s a day after Memorial Day, but I’m still not done. Another great summer treat is Waldorf salad. We are working on a variation on a theme and I think the theme is picnic food. I like light, easy, pack-n-go salads for picnics. This particular salad is vegan friendly, but I will check with my vegan friends and confirm this. I do know that no animals were present in the making of this treat.
Here’s what you’ll need:
3 granny smith apples
3 tablespoons of cider vinegar
1 cup mayo
Sea salt and Pepper
2 ribs of celery
2 teaspoon curry powder
½ of a small red onion shredded
Chop three apples granny smith, cause I like granny smith apples, into small chunks. Then wash them in 3 tablespoons cider vinegar. This prevents browning. Then fold these into one cup of good quality mayo, add a pinch of seal salt and a grind or two of pepper. This is the basis, a well balanced basis of the salad.
Now, for the variation, add to this base; 1 cup raisins, 2 tea spoons of curry powder, 2 ribs of celery, and ½ of a red onion shredded. Fold each item into the salad till its well mixed. Finish with a garnish of chiffonaded mint leaves and you are certainly good to go.
The waldorf salad is traditionally served on lettuce leaves, and for this I have a personal preference for Boston lettuce leaves as they are particularly ‘bowl-like’ in shape.