BIRDLINGS SUMMER BBQ
With your summer weekend ventures full swing, I wanted to take the opportunity to share a recipe that will make the summer dinner a breeze. The backyard BBQ goes hand in hand with any summer weekend. Just as our weekender eases travel problems, hopefully this recipe frees up time to spend with friends and family.
It seems like every time I turn on the television a new cooking show is debuting. With these new shows as my guide, the backyard BBQ is no longer hamburgers and hotdogs with a can of Baked Beans. I have been (correctly) accused of making things overly complex and time consuming while preparing the main protein and side dishes. I was told this can be NO more. While explaining this to my much wiser co-worker I was given a recipe to try and a few pointers on how to keep the summertime meals creative, but not keep you away from your friends and family. While I am not willing to part with Adam Perry Lang’s- Serious BBQ rendition of baked beans, there are some simple great recipes out there that will impress the most discerning foodie. Here’s a great one to start out with.
Grilled Stuffed Tomatoes: Preptime: <10 mins, Cook Time: While you grill other things
Ingredients: ½ Cup Grated Parmesan Cheese, ½ Cup Italian or Panko Bread Crumbs, Chiffonade Fresh Basil, 6 Plum or Roma Tomatoes
Slice the tomatoes in Half and carefully hollow out with a paring knife. Combine Parmesan Cheese, italian style bread crumbs and basil. Oil a sheet of tin foil. Spoon ingredients of mixuture into the tomato and place on the foil. Gently close the foil.
As soon as you turn on the grill to preheat, stick the foil and tomatoes on the upper deck. Leave for the entirety of the grill session. It is impossible to overcook. The more wilted the tomato the better. Don’t try to remove from the foil. Serve directly from foil to plate. Experiment with other cheese and herbs at your will. This will make a delicious addition to practically any summertime meal.
Tip: Make extra. If you are lucky enough to have any make it through the meal, stick in the refrigerator for later that night, or next day lunch. They are delicious cold right out of the refrigerator.
Other words of Wisdom: Don’t feel like you need to make everything. Some things are never as good cooked home as when the pro’s do it. For instance, ask your local fish market to do fresh steamed Lobster or crabs. Order a day ahead of time, and set a pickup time. Much easier to pickup Lobster hot and steamed fresh and than to do it yourself. Saves prep/cook/cleanup time.