There’s something very primal about summer cooking. It’s time to put away the sauté pans and whisks and break out the long-handled tongs and bags of charcoal. It’s time to seek the heat of the open flame and the sizzling grill. Of course, you can fall back on your old reliable recipes, centering on flame-broiled red meat, Silver Queen corn and Big Boy tomatoes. Or, you can display a little unexpected creativity, and dazzle family and friends with these recipes from some of Baltimore’s best culinary minds.
I called a few of my restaurant friends around town and picked their brains. First, I wanted some seafood ideas for the grill. “It’s all in the marinade,” they told me, and I believed them. The following seafood marinades offer a wide range of tanginess and flavor, and are sure to add a zesty accent to your catch of the day.
Then I asked for ways to elevate the lowly salad into something special. They responded with a host of unexpected ingredients and combinations that work deliciously together.
So, grill a fish, toss a salad, add a crusty loaf of bread and a bottle of wine, and you’ve got the perfect summer supper.