Summer brings justification for less time spent in the kitchen and for more time outdoors, enjoying heat-saturated days and light-filled evenings.
Good summer recipes should be able to be made ahead in part or in full, allow you to be outside with family or guests, go together quickly and be versatile. This refreshing cocktail, pasta accompaniment and make-ahead grilled entrée will take you well through the summer as a little "arsenal" of recipes.
Mount Gay Rum and tonics are a summer-must. This simple drink refreshes and transports at the same time. We had our first taste at the hand of some friends of ours on Henry Island 10 years ago. I am not sure whether it was the drink or the fact that we stayed well past dark and had to use a flashlight to maneuver our boat back across Mosquito Pass, but I think of that night every time I have the drink.
Thin spaghetti noodles are merely the vessel for savoring pistachios, parmesan cheese and fresh basil in this pasta that can be served warm, at room temperature or cold. Leftovers (if you are lucky) are just as good the next day.
"Flavor-power" ingredients such as pineapple, cilantro, chili powder and cumin allow simple preparation with big results in Grilled Pork Tenderloin with Fresh Pineapple Salsa. Marinate the pork and put together the salsa ahead of time.
The grilled pork can be served immediately or chilled and sliced the next day and served with the salsa.
Linda Burner Augustine is a freelance cooking teacher, food writer and consultant who lives in Madison Park. She can be reached at mptimes@ nwlink.com.
Henry Island Cocktail Classic
(makes 1 drink)
1 shot Mount Gay Rum
4 to 6 ounces tonic water
1 large lime wedge
Pour rum into tall glass filled with ice; add tonic.
Squeeze lime wedge over tonic and add to drink. Stir and serve.
Pasta Salad with Pistachios and Basil
(makes 8 servings)
2/3 cup olive oil
1/2 cup finely chopped green onions
1 Tablespoon minced garlic
3/4 cup chopped salted pistachios
3/4 cup shredded Parmesan cheese
3/4 cup chopped fresh basil
1/2 cup chopped parsley
1/3 cup fresh lemon juice
salt and fresh-ground black pepper, to taste
1 pound thin spaghetti noodles
Stir and cook onions and garlic in olive oil in large sauté pan over low-medium heat until softened, about 5 minutes; remove from heat.
Cook pasta noodles according to package directions; drain and put in large bowl.
Add olive oil and onions, pistachios, cheese, basil and parsley; toss to coat evenly.
Add lemon juice and season to taste with salt and pepper.
Serve immediately, or allow sitting at room temperature for 1 hour.
Pasta can also be prepared and refrigerated 6 hours ahead of serving.
Grilled Pork Tenderloin with Fresh Pineapple Salsa
(makes 4 to 5 servings)
2 cups chopped fresh pineapple
1/2 cup chopped fresh cilantro
1/3 cup finely chopped red onion
1 Tablespoon seeded and chopped jalapeno
1 Tablespoon fresh lime juice
fresh-ground black pepper, to taste
2 pounds pork tenderloin
1/2 cup soy sauce
3 Tablespoons olive oil
2 Tablespoons rice vinegar or apple-cider vinegar
1 Tablespoon brown sugar
1 1/2 Tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon curry powder
For the pork, whisk together soy sauce, olive oil, vinegar, brown sugar, chili powder, cumin and curry. Pour marinade over pork, and roll to coat evenly. Marinate in refrigerator for as short as 2 hours or overnight, turning once during marinating.
For the salsa, stir together pineapple, cilantro, onion, jalapeno, lime juice and pepper (can be made ahead and refrigerated overnight).
Remove pork and discard marinade. Grill pork over medium heat, turning several times, until cooked through (internal temperature 160 degrees F.).
Remove from grill, allow sitting 10 minutes.
Slice pork and spoon salsa over top, or serve salsa separately.
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