We’re in the middle of summer and it’s still foggy here on the coast of Los Angeles however, it makes great running weather, so I’m not complaining. As for outdoor barbecues, I have yet to have one. That being said, I am still making summertime food and using my outdoor gas grill, and indoor stove top grill pan for recipes that require that certain special char. As for Santa Ynez, it’s raging hot and I have been using my smoker a lot this season. I think I have the ability to make a pretty good brisket at this point and after it cooks for eight or so hours, there is a lot of remnant ash, so I purchased an Ash Vacuum to clean up the bottom of my smoker. I’ll be doing that project (now made easier) when I return in another week or so. I don’t know if any of you hit the Amazon Prime sale this week, but I bought a few inexpensive things for storage in my laundry room. These collapsible gray cubes can be filled with cleaners, sponges and rags, or any sort of thing that you don’t want visibly noticeable. I also bought some mermaid rubber molds for cake decorating because my granddaughter is turning two years old at the end of the month and guess what this year’s theme is??
This week’s menu will reflect summertime temperatures and start with Mediterranean Orzo Salad that’s super scrumptious and a meal in itself. On Tuesday, I’ll skip the tacos and go with my Mexican Turkey Meatball Sliders because they are so much delicious fun. By Hump Day I’ll be craving a seasonal treat, and my Rhubarb Raspberry Crumble Bars will satisfy my sweet tooth. Thursday is a perfect day for Grilled Pork Tenderloin with Cilantro Chutney because it’s summery, tasty and quick to make. Friday is a good time to enjoy an appetizer as dinner, and my Garden Caponata will not disappoint. It’s delightful with a cool glass of white wine or martini after a long week. Saturday’s are for baking, but maybe it’s a no-bake kinda weekend and this No-Bake S’more Mud Pie will cool you down in a jiffy and offer a big dose of marshmallowy chocolate that we are all fond of. I hope you have another tasty summer week ahead. Stay cool.
Monday – Teardrop shaped pasta with crunchy cucumbers, kalamata olives in a tangy vinaigrette.
Tuesday – Juicy turkey meatballs coated with cheese and guacamole on a soft bun.
Wednesday – Fresh rhubarb and raspberries cooked down into a jam and sandwiched between oaty crumbs.
Thursday – A simple pork tenderloin grilled to perfection with a tangy green sauce.
Friday – Fresh eggplant, bell peppers and tomatoes combined with capers make the best meal.
Saturday – Ice cream pie made with your favorite s’more ingredients.