To me, salsa has always conjured up sunny skies and beaches. When I was growing up in Southern California the two went together and both were in abundance. My garden and barbeque do not in any way replace a sunny beach but they do provide a pretty nice place to be on an early evening in Summer. My summer salsa is of the fruit variety and is both colorful and a scumptious addition to another summer favorite kebabs quickly grilled over hot coals.
I love a holiday or occasion that gives us permission to eat sticky, delicious food like chicken wings and ribs. The Fourth of July fits that description for me. Here in New England, after a long winter this holiday is one of the first opportunities to take a small grill or a hamper of already prepared foods —like these make-ahead Firecracker Hot Wings— and stake out a spot on a beach or in the park with family or friends and enjoy the feast.
Our Grilled Shrimp with Dijon-Apricot Orange Dipping Sauce is the perfect easy but laid-back treat for a cookout in the back yard, on the beach or to share with friends. Featuring a flaming grill, wooden skewers, and our sweet-spicy-tangy sauce, this recipe is practically Dad-proofed! Hand him a beer —maybe Magic Hat's apricot infused "not-quite-pale-ale" , or a summertime Beer Cocktail— and let him know what Father's Day really means.
I have always enjoyed salmon prepared with a souffle-like inside and a crispy outside, so I thought of a recipe with one of my jams that I knew would caramelize— giving the salmon that sought-after texture. I played around with a few versions and came up with this one that has become my favorite go-to salmon recipe.
Spring can't arrive fast enough for all of us here in New England. Slogging through this winter set us up to welcome any and every indication of Spring. For me one of the best is the arrival in the market of Spring lamb.
I love a really good roast fish dish and a touch of Apricot Orange jam makes this one sublime. A nice juicy hunk of white fish works best for me with a saute of vegetables to place on top and keep the juices inside the fish. This dish is almost as good as roast chicken on a cold snowy New England day.