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It's hard to say goodbye to summer, but a last hoorah, shared with family and friends, does wonders to ease the sorrow. I feel that ending the season should mirror the beginning, with a good old backyard barbecue.
For the menu, start with a fabulous marinade, then choose what should go in it. I highly recommend Mandarin Marinade, an easy recipe that is equally delicious for flavoring chicken, pork or seafood. Marinate in plastic zip bags for fast clean-up. And don't forget to reserve some unused marinade for basting during grilling.
For an easy entree or appetizer, thread marinated shrimp and chunks of fresh pineapple onto skewers, grill and enjoy. Chicken legs, thighs and breasts, bathed in this marinade overnight, come off the grill tender, juicy and oh, so flavorful, as do pork tenderloins or skewers.
While the meats are interchangeable, remember to shorten the marinating time to no more than 1 hour for seafood. The acid in the marinade will turn delicate seafood to mush if left in too long.
As for the sides, in honor of the summer growing season, fresh vegetables, herbs and fruits are a nice addition to the menu. Try Roasted Corn and Basmati Rice Salad, a make-ahead side dish that compliments any grilled meats, fish and poultry.
Saving dessert for last (but not least,) a yummy peach cobbler topped with vanilla ice cream sounds nice, doesn't it. This one is so easy, using a cake mix and butter for the topping, you'll make it often.
Farewell sweet summer.
Mandarin Marinade
1 cup lemon juice
1 cup vegetable oil
1/2 cup honey
1/2 cup soy sauce
1 T. ground ginger or a few slices of fresh ginger, smashed
2 cloves garlic, minced
1 tsp. salt
1/4 cup fresh minced basil leaves or 1 tsp. dried basil
1/2 tsp. marjoram, crumbled
Directions: Place all ingredients in a large jar with a screw top. Cover and shake to blend well. Refrigerate at least 2 hours to blend flavors.
Roasted Corn and Basmati Rice Salad
2 cups uncooked basmati rice
1 quart water
8 ears fresh corn, kernels cut from cob, or frozen corn, thawed
3 T. corn oil or light olive oil
1 lemon, juiced
1/2 cup red wine vinegar
1/2 cup corn oil or light olive oil
1 T. white sugar
1/2 cup minced fresh basil
Salt and pepper to taste
3 tomatoes, peeled, seeded and diced
1 large red onion, diced
6 green onions, chopped
Directions: In a medium pot, bring rice and 1 quart water to a boil. Reduce heat to low, cover and simmer 20 minutes.
Preheat oven to 400-degrees F. In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet and bake 15 minutes, stirring occasionally, until lightly browned. Remove from oven and cool.
For dressing, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt and pepper.
In large bowl, toss together the cooked rice, roasted corn, tomatoes, dressing, red onion and green onions. Cover and chill at least 1 hour before serving. Serves 12.
Cake Mix Peach Cobbler
4 1/2 cups fresh peeled and sliced peaches
1/2 cup water
3/4 cup granulated sugar
2 T. cornstarch
1 tsp. ground cinnamon
Pinch of cardamom, optional
1/4 tsp. almond extract
8 T. butter, melted
1 yellow cake mix
Directions: Add peaches to large bowl and stir in sugar, water, cornstarch, almond extract, and spices. Stir to combine. Pour into the bottom of a greased 9×13-inch baking dish.
In another bowl, stir cake mix and melted butter together to make coarse crumbs. Sprinkle over peaches and bake in preheated 350-degree F. oven 40 to 50 minutes till top is browned and peaches are bubbling. Cool 10 minutes before serving. Top with ice cream or whipped cream. Serves 10 to 12.