BLUE RHAPSODY BAR-B-QUE BY S.L. GORE
Summer. That magical time of year with long golden evenings and sunny blue days when we celebrate dining outdoors on grilled meats and fresh vegetables. I like to roam any of the dozen farmers markets in our area and see what special treasures the booths offer. If a lucky day, I’ll find purple basil to conjure up an especially pungent Caprese Salad to go with a juicy T-bone or thick slab of salmon seared on a real charcoal fire.
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ne of the keys to a savory barbequing experience is the addition of aromatic and flavorful wood chips readily available in most supermarkets and online. Remember to close the lid to allow the fragrant smoke to penetrate. Whether you prefer Hickory or Mesquite, Jack Daniels Whiskey Barrel or Stubb’s Bar-B-Q, you’re sure to add extra punch to the meats, fish or poultry you grill. The various woods, of which the most common are alder, apple, cherry, hickory, maple, oak or pecan, each have their particular intensity and flavor and are paired better with some protein than others. Another option for adding tang is the generous sprinkling on the coals of fresh herbs such as rosemary or sage. The lush, heady flavor permeates whatever is on the grill but is especially delicious with vegetables, chicken and fish.
See what dishes and glasses you have in your cupboard and come up with a color scheme. Limit to a maximum of two colors if possible, and use your fantasy to make, for instance, a teapot into a vase.