recipe for a perfect summer bbq

the original plan for yesterday's barbecue: grilling and a little deck drinking

but it was just.too.hot.

so we stuck with the grilling then quickly retreated back into the comfort of central air. (sidenote: fanboy & i lived without central air for the whole of our ten years in new york city. looking back, we're not entirely sure how we survived that.) anyway, we didn't let the heat ruin our fun. we sipped lots of crisp rose and ice-cold beer (staying hydrated is important!) and ate plenty of grilled shrimp with dinosaur bbq mojito marinade, chicken with salamida's bbq chicken sauce, cheeky-style potato salad, katie's sweet corn salad. and let me just say that i've never really liked corn salads but this one is definitely an exception to the rule. it really was a perfect, summery dinner. thanks katie!


katie's sweet corn salad (amended from barefoot contessa)

• 5 ears of white corn, shucked
• 1-3 small-diced shallots (depending on your taste)
• 2 tablespoons cider vinegar
• 2 tablespoons good olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup julienned fresh basil leaves

in a large pot of boiling salted water, cook the corn for 3 minutes until the starchiness is just gone. drain and immerse it in ice water to stop the cooking and to set the color. when the corn is cool, cut the kernels off the cob, cutting close to the cob.

toss the kernels in a large bowl with the shallots, vinegar, olive oil, salt, and pepper. just before serving, toss in the fresh basil. taste for seasonings and serve cold or at room temperature.

cheeky-style potato salad

i've mentioned it before but it bears repeating, i hate mayonnaise. truly, i think it is vile. for that reason, i've never really liked potato salad. thankfully, mayo-free potato salads have been a bit of a trend. and it just so happens that we are heading out to grill at my best friend's house this afternoon, so perfect timing! 

summer herbed potato salad (adapted from martha stewart)

• 2 lb. small yukon gold potatoes (i used a mix of yukon and red potatoes)
• 1/4 cup white wine vinegar
• 1 teaspoon coarse salt
• 2 tablespoons extra-virgin olive oil
• 1/4 cup finely chopped fresh chives
• freshly ground pepper, to taste

place potatoes in a saucepan, and cover with 2 inches of water. bring to a boil; reduce heat, and simmer until tender when pierced with the tip of a knife, 25 to 30 minutes. drain.

whisk vinegar and salt in a bowl. add oil in a slow, steady stream, whisking until emulsified. add chives and pepper.

add warm potatoes to vinaigrette, and toss. garnish with more chives. 

who's hungry?

three for thursday

three things i am loving right now

bossypants
if you don't think tina fey is funny, you may need to check your pulse.

frontera taco sauce
a great answer to the question: what's for dinner? 
thank you, rick bayless!

del's lemonade
a rhode island tradition and with a heat index of 110 in DC today, i wish i had some in my hand












what are you loving this summer?

rob & kristen - 7.16.11

some favorite shots from rob & kris's wedding

congratulations from cheekygirl & fanboy

slacker

the past few weeks have gone by in a flash and i've become a slacker at blogging - sorry!

fanboy and i just returned from a lovely weekend in new england. in three days we fit in seeing harry potter and the deathly hallows (yes, we're nerds), celebrating the marriage of friends, an afternoon at my favorite beach, and, of course, plenty of great food. i even found a little time to make chocolate peanut butter crescent rolls for breakfast (they were delish, make them soon!). 

now, we're back in the district and trying not to melt. who wants to move to canada with me? 

wishing i could be back here:

cheekydrinks: vanilla bourbon sangria

cheeky's vanilla bourbon sangria 

• 2 bottles red wine (i usually use rioja)
• 1/3 cup bourbon
• 2-4 tablespoons of vanilla sugar
• 2 large grapefruit
• 1 valencia orange
• 2 lemons
• 1-2 apples (i like granny smith) 
• chambord *optional for extra sweetness

mix the bourbon and the vanilla sugar, set aside.

slice the apple and some of the grapefruit, orange, and lemon put them in a big pitcher. juice the citrus and along with the bourbon mixture, add to the pitcher. pour in the wine and stir gently. you can add more vanilla sugar (or chambord) to taste. sangria will keep in the refrigerator for several days. serve chilled over ice.