Issue 40
Subscription Options
Table of Contents
Tips and Techniques4
Grilling Salmon6
Salmon -- America's most popular fish. Bring it outside this summer and grill it to perfection.
Cured Salmon with Chipotle-Cherry Glaze7
Cured for deep flavor, then basted and grilled with a spicy sauce, this barbecued salmon has soul.
Online Extras
Herb Butter
Ingredients
Combine:
1⁄2 cup salted butter, room temperature
3 T. finely chopped fresh herb of your choice (thyme, rosemary, or chives, etc.)
1 t. lemon zest, minced
1⁄2 t. ground black pepper
few drops fresh lemon juice
Directions
Combine all ingredients in a small bowl with a rubber spatula or the back of a spoon until incorporated. Place butter on the bottom edge of a sheet of plastic wrap. Lift the bottom edge up and over the butter, rolling into a smooth, even log. Twist the ends of the plastic wrap to seal, then chill or freeze until firm.
Orange Butter
Ingredients
Combine:
1⁄2 cup salted butter, room temperature
1 T. crushed pineapple, well drained, minced
2 t. orange zest, minced
1 t. fresh orange juice, room temperature
Directions
Combine all ingredients in a small bowl with a rubber spatula or the back of a spoon until incorporated. Place butter on the bottom edge of a sheet of plastic wrap. Lift the bottom edge up and over the butter, rolling into a smooth, even log. Twist the ends of the plastic wrap to seal, then chill or freeze until firm.
Lemon Shallot Butter
None
Ingredients
Combine:
1⁄2 cup unsalted butter
1 T. shallot, minced
1 t. fresh lemon juice
1 t. lemon zest, minced
Directions
First, bring the butter to room temperature. Beat it with a spoon or fork until creamy and smooth.
Combine butter, shallot, lemon juice and zest. Continue blending until the ingredients are distributed evenly throughout the butter. So the butter can be sliced easily, shape it into a log. Tear off a piece of plastic wrap and put the compound butter on it forming a cylinder. Roll the plastic around the butter so it seals completely. To form a perfectly round, smooth log, twist the ends and pull at the same time. Refrigerate until firm.
Citrust Marinated Salmon with Summer Greens10
Refreshing and light, this dish is just the thing for those nights when it's too hot to turn on the stove.
Pizza from the Grill12
You're just steps away from great pizza -- the secret is in your own backyard!
Stuffing a Chicken Breast16
Tired of typical barbecued chicken? Here's the technique for you -- simple to do and elegant to serve.
Beurre Blanc Sauce19
Don't let the French name scare you -- beurre blanc is much easier to make than pronounce! As a bonus, it's extremely versatile.
Indian-Style Stuffed Chicken Breast20
This stuffed, grilled chicken brings the flavors of India to you -- all with one quick trip to the grocery store.
Vanilla22
There's more to a bottle of vanilla extract than meets the eye. Here's the story of this exotic spice.
Summer's Grilled Vegetables24
Grilling works wonders on mushrooms and eggplant. Now there's no excuse not to eat your vegetables!
Cucumbers26
You see /a lot/ of cucumbers in the summer. These four recipes are delicious ways to use up the surplus.
Basic Cuisine28
Want more information? Here are the details on peach peeling, mushroom grilling, tomato seeding, and mango dicing.
Fresh Corn Soups30
Fresh corn is king of late-summer produce. These soups give you two more reasons to enjoy it!
Ice Cream Makers32
Homemade ice cream isn't the chore it used to be. Check out /Cuisine/'s favorite no-ice, no-salt makers.
Ben & Jerry's Ice Cream34
Three awesome ice creams straight from the guys who know their stuff. You /will/ scream for these ice creams!
Summer Peach Pie38
Making pie with fresh fruit is a rite of summer. Celebrate the season by making this spectacular pie.
Q&A42
Watermelon Sippers44
Battle summer's heat with this thirst quencher made with watermelon ice cubes.