Summer

cornokra.jpgOkra is one of those vegetables that people either love or hate. One reason is the mucous that comes out when it's cooked, which is especially so when it's included in soups or stews. Popular in Africa and Asia, okra is a traditional ingredient in Southern dishes, like gumbo. But most people, if asked, wouldn't even be able to say what else could be made with okra. Sauteing and grilling are excellent and underutilized methods for cooking it.

Okra can be cooked alone, but it's more interesting when paired with another vegetable, like corn in this recipe. Grilling produces a nice char and smoky taste. The vegetable stays dry and has much less of a tendency to turn gooey. Corn adds a lot of sweetness to the dish to counterbalance the verdant flavor of okra. This recipe is also great for using up leftover grilled corn from a backyard barbecue. Serve it warm or, if you want to save time, make it ahead and enjoy it chilled. But the flavors are best when it's slightly warm off the grill. There's also a variety of okra that's less gooey, perfect for this recipe.

 

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bbq-brisket-sandwich.jpgBrisket is such a versatile meat. I like it best, slow cooked. I make it in the winter time, slow roasted with red wine, orange marmalade, orange zest, garlic and dried herbs. Yet, in the summer and fall months I like to make it BBQ style and serve it on delicious french bread with a side of Asian Cole Slaw.

The recipe calls for jarred BBQ sauce. Yet over the past few years I have really become even more conscious of what I am feeding my family. I have never bought a jarred salad dressing (even in college). Two reasons why: 1) they taste lousy and 2) there are way too many things in the ingredients list that I can’t pronounce.

And if I can’t pronounce it, I am not going to eat it. I have come to the conclusion that BBQ sauce is no different. I have decided to make my own. I make a big batch of it and use it for grilling, marinating, roasting and my kids like to dip their oven baked chicken nuggets in it.

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peachbasketIt’s the end of summer. And I always get nervous that it’s almost the end of peach season (which is true). So the race is on over here to figure out all the things I can do with peaches before the summer ends.

I spent a summer once on a farm in Pennsylvania. We had fresh yellow peaches every day from the Amish Farmer next door. We ate them for breakfast, sliced with their skins on, in a bowl, with unsweetened heavy cream poured over them (not too heavily, not like cereal) and walnuts if we were feeling adventurous. It was a delicious way to start the day.

There was peach cobbler once a week in the summer when I was growing up. Perfect with a real pie crust on the top. And then when I started entertaining for myself, peach praline pie was one of my favorite things to make.

Here are some of our favorite peach recipes. Tell us yours!

Peach Lemonade | Noble Pig's Peach Margaritas | Sangria with Sparkling Wine and Stone Fruit

Ginger Peach Preserves | Fresh Peach Jam with Bourbon

Peach and Raspberry CobblerCornbread Crisps with Peach Salsa | Blue Cheese and Peach Chutney Crostini

Peach and Pecan Chicken Salad | Peach Salad With Goat Cheese and Hazelnuts | Pork Chops with Peach-Ginger Chutney

Fresh Peach Tart  | Iron Skillet Peach Pie | Peach Galette | Fresh Peach and Cinnamon Ice Cream | White Peach Sherbet | Grilled Peaches Stuffed with Mascarpone Cheese and Rosemary | Grilled Pound Cake with Warm Peach Coulis and Chantilly Cream | Amaretto Peach Bake with Honey-Lemon Olive Oil Cake | Peaches in Sauternes | Blackberry and Peach Crisp | Peach and Tart Cherry Cobbler with Sour Cream Biscuits | Summer's Best Fresh Peach Cobbler | Peach and Raspberry Cobbler

 
     
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GrilledDipBurgerOmahaSteaksThis tasty burger recipe is nothing short of perfection. Gourmet Omaha Steaks Burgers are loaded with caramelized Jim Beam Black® Bourbon Onions that are so good your mouth will water before each savory bite. Top them off with melty brie cheese and a little mayo, then serve with a cup of warmed beef au jus for a blissful recipe that's sure to be a memorable hit at your next get-together!

Recipe courtesy of Omaha Steaks Executive Chef Karl Marsh

INGREDIENTS:

4 Omaha Steaks New Brisket Burgers
4 square ciabatta sandwich buns
1 tablespoon mayonnaise
6 ounces brie cheese, sliced
1 cup Jim Beam Black® Bourbon Onions
2 cup Beef Au Jus*, warmed

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blueberrysaladMoms and grandmas love blueberries. Think about it. Doesn't your family have cherished recipes for blueberry pie and blueberry muffins? What about blueberry cobbler and frosted blueberry sweet rolls?

Why are blueberries so beloved? It could be their association with lazy summer days, Fourth of July cookouts, or time spent baking in grandma's cozy kitchen. Whatever it is, blueberries are sweet and easy-going, like the girl next door.

But like the proverbial librarian who lets down her hair, blueberries can also be sexy. That's right. Sprinkle plump, juicy summertime blueberries on peppery wild arugula or watercress for a stylish salad.

Top crostini with warm goat cheese, fresh blueberries, and rosemary for a sleek summertime appetizer. Add them to a martini made with blueberry vodka for a sophisticated summertime cocktail.

So while they're in season, explore the sexy side of blueberries. Just don't tell grandma. She wouldn't approve.

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