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The Flavors Newsletter - From the Kitchen of Judi Gallagher Summer in Florida has certainly heated up, and so has my new outdoor kitchen. Bravo to Absolute Aluminum, who built the kitchen, and Jonathan Kendall from the Wallpaper Store, whose decorating style brings a subtle flair of South Beach with a Tuscan undertone to Sarasota. I’m going to share all of the great tips and tricks for planning your outdoor cooking space in an upcoming article on FlavorsandMore.com, so stay tuned.
Is there anything more summery than an icy popsicle? Whether you’re a Creamsicle lover or a purist who loves plain fruit bars, popsicles are the perfect summer treat for Florida’s hottest months. I love that cool popsicles are hot items right now, and I love making my own even more.
And on the savory side, grilled flank steak is big this summer, too, and so are grilled Italian sausages. The sausage, especially, is a real throwback trend—we’re not talking the fancy apple/goat cheese/andouille sausage, but instead the real, traditional, sweet Italian sausage with peppers and onions—just like you can get on the Jersey shore.
What's Cooking?
And what have I been cooking lately? Here’s a great recipe for marinated flank steak lettuce wraps—note that you can easily substitute chicken or shrimp if you don’t eat red meat; just be sure to marinate the chicken or shrimp for half an hour before you cook it. 1 ½ pound flank steak Marinade
2 TBSP. lemongrass puree
Add flank steak and seal tightly. Refrigerate 3 hours of overnight. Grill and let rest for 15 minutes to redistribute the juices. Serve: Slice flank steak thin against the grain Lay 3 slices on top of a lettuce leaf. Sprinkle with mint, basil and then top with chopped peanut sauce. Garnish with chopped scallions. --- Watermelon lemonade is one of my favorite summer drinks—it’s simple, fresh, and you can’t beat Fresh Market’s Italian sparkling lemonade. Make a pitcher, gather some friends, and sip this on your front porch on one of those perfect warm summer evenings.
Watermelon Lemonade
1 bottle of Fresh Market’s Italian sparkling lemonade 5 cups seedless watermelon, cut into pieces and chilled ½ cup fresh mint, cleaned and picked
In a blender,
puree the watermelon. Strain and pour into a tall glass or
pitcher. Slowly add sparkling lemonade and fresh-picked mint.
Stir gently, then add ice. Favorite Local Meals of the Month
I never thought I’d switch from a number 79 with grilled pork, but I took a walk on the wild side and there’s no turning back. This dish is flavorful and best when you order a side of stir-fried vegetables. Place the fish on top of the veggies and enjoy every mouthful.
Owen’s Fish Camp’s Clam Chowder
Being a New Englander, I’m pretty darn picky, and I’m certain that Owen’s clam chowder would win a prize in any Boston competition. It’s rich, just the right thickness, and loaded with clams. What more could you ask for?
Big Olaf’s Strawberry Ice Cream Cone
There’s just something about Big Olaf’s strawberry ice cream cone that reminds me of childhood. I’m a purist: I like vanilla, coffee, and strawberry, and Big Olaf’s is creamy and sweet but not too sweet. Best of all is when you get a big, juicy chunk of strawberry—it just puts a smile on your face.
Filippo’s Cheese Pizza
This is clearly a New York pie, with just the right amount of attitude. Order it well done and fold it in half as you eat it—just like real city folk.
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