Fresh fruit, lemon, fine black pepper and honey star in this summer must make salad, Black Pepper Honey Fruit Salad.
Summer salads just make good summer sense. Chilled summer salads made with seasonal fruits and vegetables make both a treat for the eye and the taste buds.
Chicken salad is a summertime house favorite. The summer cold front we have experiencing was all the incentive I needed to get out the big blue pot for a chicken and sausage gumbo. I borrowed two of the trinity seasoned chicken breast and whipped up a quick chicken salad for lunch.
In my daily hunt and gather sessions of late I ran across a version recipe and immediately bookmarked for “I want to try this” recipe development.
Adding cantaloupe, blueberries, petite table grapes and ripe yellow and white peaches proved to enhance the fruit salad part of the recipe more to my liking.
Adjusting the ingredients of the dressing by using fresh lemon juice instead of lime to justify the fact I didn’t have any lime worked out might tasty.
Fresh, home grown tomatoes from our next door neighbor’s garden provide a slight taste of savory that pairs deliciously with the sweetness of the cantaloupe.
Pinches of Kosher salt and dashes of black pepper wake up the seasons and the summer salad season.
Black Pepper Honey Fruit Salad
Ingredients
1 cantaloupe, peeled and diced
1 pint blueberries
4 peaches, peeled and diced
1 cup petite table grapes
1½ tablespoon lemon juice
2-3 tablespoons good honey
generous pinch of kosher salt
½ teaspoon fine black pepper
Directions
Place prepared fruit in a large mixing bowl. In separate mixing bowl, whisk together the lemon juice, honey, kosher salt and pepper.
Drizzle the black pepper honey dressing over fruit and gently toss to coat fruit and incorporate flavors.
The Places In The Home gang will not be taking a vacation until later this year, so to feed my traveling jones I’m living vicariously through vacation trip reports from readers, friends and family this summer.
Thanks to the tales of road and sky journaled through the lenses of varied mobile device cameras, I’ve traveled to Tennessee, North Carolina, Crete, Las Vegas, Toronto, Cocoa Beach, Destin, Georgia, Seattle and New Orleans.
Incoming vacation trip reports show the traveling masses are living up to my travel motto.
I called our son this morning to ask if he would mind me posting this picture of him and his girlfriend from their June trip to Las Vegas.
He thought about it for a minute and in his characteristically witty manner replied, “You have my Viva Las Vegas permission.”
A picture tells the story long after the vacation ends.
Balos Beach Crete, Greece
The intended purpose of a vacation is fun,
Lake Burton, Georgia
and fun is always in style.
A fun accent piece makes for an interesting conversation piece, a fun night out with friends knocks at the door of nice to see you again, and a punch of fun color shows off the ever appropriate sense of spontaneity.
Eiffel Tower – Paris Hotel
Music is the ultimate traveling companion. It’s the soundtrack memories dance to.
I put as much thought into selecting our travel tunes as I do the travel itinerary. It’s very High Fidelity.
Gosh, what is it with me and movies references this week?
The music we travel to stays on the mind and the memory, and believe me, I speak from experience.
My dad decided one extended summer trip many summers ago that since he was a Willie Nelson fan the entire family was going to become Willie Nelson fans, like it or not.
Before the seat belts were buckled and the tires had cleared the driveway our self-appointed travel DJ popped Stardust by Willie Nelson into the cassette player (told you it was many moons ago).
The cassette played and played over the mountains and through the woods all the way to grandmother’s house and back.
As much as we bitched and protested about it then, we have never forgotten that trip nor that album.
To bring it all home, guess what comes in as my number one playlist starred under travel tunes?
The music is good, but the memories are what makes it great.
From sea to shining sea-coast to coast, summer is a prime season and reason for hosting a tasty boiled, steamed, or fried seafood cuisine of summer night dinner.
In keeping with the keep it summer simple rule of summer entertaining, I like the versatility a casual with an elegant twist style brings to the table or beach blanket.
Keep the look simple and keep the guests guessing what decorating and entertaining surprise you’ll pull out of your beach bag of tricks.
Building on a theme takes a lot of the guesswork out of decorating and tablescaping.
The summer season comes ready to go with a ski boat load of ideas for themed parties and get-togethers with a catch of the day menu.
From sea to shining sea, the coast-to-coast cuisine of summer flavors a celebration with the undeniable taste of summer.
Culinary misconceptions abound, one in particular is that Gulf Coast seafood dishes are swimming in grease, hot sauce or a combination of both.
Granted, the key ingredient featured in many Gulf Coast region seafood dishes and recipes has been swimming at one time or another, but the measure of flavor, spice, and heat varies from region to region.
No map needed to tell me what part of the Gulf Coast I’m in; just point me in the direction of the kitchen (indoor or outdoor) and the in-house spice cabinet.
Barbecue speaks the universal language of fire it up, throw it on and c’est si bon!
I became a seafood barbecue believer the first time I tasted barbecued shrimp at Pascal’s Manale Restaurant in New Orleans.
You can’t talk the cuisine of summer without talking barbecue, and BBQ naturally brings the conversation around to potato salad.
Boiling shrimp and crawfish is a way of life down Southern states of the Gulf Coast way.
I’m totally convinced the throw it all in one pot principle of shrimp and crawfish boiling sparked the crock pot revolution.
When Dave the Builder was working in the corporate world, we were active in the office supper club.
Our group took a crawfish boil to new flavor heights, but the real deliciousness was surprisingly found in the “sides” that went into the pot.
Here’s what made the pot:
crawfish
whole yellow onions
garlic bulbs
lemons
celery stalks
whole carrots
link sausage
red potatoes
corn on the cob
cabbage
Let me tell you the crawfish were tasty, but the vegetables were the hit of the night! Our hostess whipped up a couple of skillets of hot cornbread and the crowd went wild
Caught in freshwater or farm-raised, coasters love catfish.
Catfish is exactly what it is- a mild, delicious classic comfort food.
Broiled, blackened, baked, poached, grilled, barbecued, stuff-I’ve eaten catfish prepared in all the aforementioned ways.
Given my plate of preference, I’ll have mine fried crisp with a side scoop of coleslaw, flour battered French fries, two lemon wedges and a couple of green onions.
Recipes featuring fresh peaches shine in the summer fruit spotlight this time of year.
Eat This Lafayette
The peach is the summer star of the recipes featuring fresh peaches right from the farm show.
My mother and grandmother used to haul our peach picking fannies to a local peach orchard to pick basket after basket of Louisiana peaches.
Peaches found on the ground were free for the picking up, and we came peach eating prepared with small plastic margarine containers full of Louisiana pure cane sugar.
Good and tasty times!
The peach is so well loved we celebrate it in Louisiana festival glory. The Louisiana Peach Festival celebrates the summer crop, growers and deliciousness that is Ruston peaches.
Long days and warm afternoons can zap the desire to prepare lunch or dinner right out of you.
When my summer got up and go would rather be my summer got up and went anywhere but the kitchen, I refer to a tried and true formula for summer culinary burnout.
KISS- keep it summer simple!
Serving summer cold salads, small side sandwiches, and fresh seasonal fruits is the way to go.
Last week I hit the fresh fruit jackpot with cantaloupes and two Louisiana grown favorites, Sugartown watermelon and fresh Ruston peaches.
The peach is the star of these keep it summer simple recipes that deliver big flavor.
Melon and Peach Salad with Bacon and Peach Mayonnaise
Ingredients
watermelon
1 cantaloupe
2 peaches, peeled and sliced
½ teaspoon coarse Kosher salt
¼ teaspoon fine black pepper
2 Tablespoons honey
½ cup peach puree (recipe below)
6 slices of cooked bacon; crumbled
peach mayonnaise (recipe below)
Peach Puree
2 peaches, peeled and sliced
1 teaspoon honey
Peach Mayonnaise
½ cup peach puree
1 cup mayonnaise
1 ½ Tablespoon deli mustard
1 ½ Tablespoon honey
1 teaspoon sugar
Directions
Cut watermelon and cantaloupe in half removing seeds. Using a melon baller, scoop out melon balls and place in medium serving bowl. Peel and slice peaches and add to melon balls. Refrigerate fruit until chilled, approximately 30 minutes.
Add honey, salt, pepper, and peach puree to melon and peach mixture, gently tossing to coat.
Dish onto chilled salad plate or bowl, top with crumbled bacon and peach mayonnaise. Serves 4.
Peach Puree
Peel and slice peaches and place in food processor. Drizzle honey over peaches. Process until smooth.
Peach Mayonnaise
In medium mixing bowl, stir together mayonnaise, sugar, honey, deli mustard, and peach puree.
Store in airtight container in refrigerator.
Biscuit BLTs with Peach Mayonnaise
Ingredients
1 lb. bacon, cooked and drained
2 large tomatoes, sliced
1 package butter lettuce
peach mayonnaise
1 package frozen biscuits
Directions
Preheat oven to 350 degrees. Line a baking sheet with aluminum foil turning up edges. Lay the bacon strips out flat on the baking sheet. Bake in oven for 20 to 25 minutes or until done to your liking.
Prepare biscuits according to package instructions.
Split each biscuit.
Layer with bacon, butter lettuce, sliced tomato, and peach mayonnaise.
It’s that time of year again to get the party started with summer outdoor entertaining tips 2.
Outdoor spaces of oasis dressed out for backyard grilling and chilling take center stage this time of year.
Here’s a few outdoor entertaining tips for getting the summer essentials prepped and ready to go.
Butcher Blocks and Cutting Boards
To deter bacteria from finding a home in the cracks and on the cutting surface, wash the block or board with mild dishwashing detergent and warm water.
Allow the butcher block or cutting board to completely dry.
Cover the butcher block or cutting board with a thin layer of coarse salt to draw residual moisture out of the cracks.
Wipe of excess coarse salt and use a clean cloth to apply mineral oil, rubbing with the grain.
Let dry overnight.
Searching for an easy and inexpensive grill degreaser?
Try baking soda and a steel wool pad.
Apply elbow grease and voilà!
Keeping Outdoor Cushions Neat and Clean
Keep the comfort and color, lose the mold, mildew, and dirt with a solution of 2 teaspoons borax, 2 teaspoons dishwashing liquid, and 2 quarts warm water.
Mix and pour solution in spray bottle.
Liberally spray each cushion down with solution and allow to sit for 15 – 20 minutes.
Hose off cushions with water hose and hang from clothes line or stand up to dry.
Flavored Ice Cubes
The heat and humidity will melt those ice cubes soon enough, but with flavored ice cubes watered down beverages retain their deliciousness.
This is so simple- fill ice trays 3/4 full with the beverage of choice and freeze.
Take the taste to the next level by adding fresh mint to iced tea or punch cubes, rosemary sprigs to lemonade, pearl onion or halved seasoned green bean to Clamato for bloody marys, or a blend of cream, a sprinkle of cinnamon, and strong coffee for iced coffees.
Grab the blender (or food processor) and purée watermelon slices or fresh strawberries for a summer kick over watermelon or strawberry flavored ice cubes.
Weeds between patio pavers, bricks, and deck boards are unsightly summer sights.
Let the sun shine in and down on weeds that have been sprayed with a solution of 1 gallon white vinegar, ½ cup of dishwashing liquid, and 2 Tablespoons salt.
Fill a spray bottle with the mixture, set to stream, and spray the mixture on the weeds.
This works best on a warm and sunny day as heat from the sun aids in the process.
Mosquitoes and the West Nile Virus They Carry
Talk about buzz kill!
Keeping these pesky uninvited guests away is outdoor priority number one.
Citronella candles, tiki and table top torches, and decorative lanterns come in a wide assortment of styles, sizes and price points.
Is That a Bee in Your Bonnet?
No, it’s a dryer sheet!
Strategically placed in an apron pocket, under table linens, or pinned to the corners of a tablecloth, dryer sheets help to keep bees at bay.
Freshen Up With a Twist
Enjoying the summer good life can get messy, sticky, sweaty, and smelly.
Hand sanitizer and wet wipes work well, but I also like to make individual “freshen up with a twist” packs.
For hands:
Place two damp paper towels in a Ziploc bag – one with a trace of liquid soap (I love the fresh scent of Mrs. Meyer’s Clean Day Lemon Verbena Liquid Soap) on it for cleansing, and the other for rinsing. Include a slice of lemon for an extra twist of fresh.
Lemon softens your skin and is a natural odor eliminator.
I’ve tried almost every brand/every scent of facial cleansing towelettes on the market, and I invariably come back to the Equate Beauty Rose Water Cleansing Towelettes. The scent is divine, and the cleansing is gentle.
Refrigerate towelettes package a few hours before outdoor living party time, and when fun in the sun or evening things heat up simply put summertime beat the heat survival kits consisting of chilled towelettes and a travel size spray bottle in color choice filled with Dickinson’s Enhanced Witch Hazel Hydrating Toner with Rosewater.
Place individual packs into a larger Ziploc bag, seal it tight, and place it in a lunch tote or outdoor fridge to keep them nice and cool until ready to distribute.
A summer entertaining series is on tap for the next few weeks here at Places In The Home. Speaking of places in the home, wouldn’t we all love to have an outdoor space like this New Orleans courtyard? Relaxing outdoor spaces, areas, decks, patios, and porches take the edge off the hustle and bustle of everyday life. The stylish outdoor space has become a natural extension of the life lived within the home. The outdoor home decor and accessories available in today’s market make it very easy to enjoy the summer in style.
Good times go well with good cuisine. Light fare, delicious salads and sides, and grilled anything make up the menu of summer.
Balsamic and Honey Baked Vidalia Onions have the culinary chops to be the main course or the star attraction side. Easy is the main ingredient along with balsamic vinegar, honey, butter, and garlic. Here’s the recipe.
Balsamic and Honey Baked Vidalia Onions
Ingredients
per medium sized Vidalia onion
1 medium Vidalia Onion, peeled and cored
½ teaspoon garlic powder
1 teaspoon balsamic vinegar
1 ½ teaspoon honey
1 tablespoon butter
pinch of Kosher salt
¼ teaspoon fine black pepper
Directions
Preheat oven to 350. Peel and core Vidalia onion, leaving root end of onion intact. If needed, cut root end to allow onion to sit upright. Score onion on sides to allow better balsamic vinegar and honey absorption. Chop onion top and set aside.
Cut foil square large enough to wrap and twist onion up in and place onion in center of foil square. Sprinkle onion center with garlic powder.
Next, drizzle onion with balsamic vinegar and honey. Top onion center with butter, Kosher salt, fine black pepper, and chopped onion top.
Wrap foil up around onion, twisting at top to seal.
Place onion in oven proof dish or iron skillet. Bake at 350 degrees for 45 minutes or until until tender. Be careful of steam when opening the tops of the foil packets. Serve in foil packets in individual cast iron skillets or transfer onion(s) to serving dish.
If grilling better suits the occasion:
Preheat grill to medium heat. Double wrap onion with foil. Place onion on the grill over direct heat. Close grill top and cook for 30 minutes or until onions are soft. Allow onion to cool for approximately 5 minutes before opening the foil packet.
Leading a comfortable climate controlled summer existence and enjoying those 90 degrees in the shade summer days and nights is quite doable with cool outdoor entertaining tips and amenities.
Outdoor relaxing and entertaining is a natural part of summertime fun and the answer to recharging the battery that makes us go! go! go!
I do like a space “where we can sit and talk… and the breeze can get at us.”
I love that line from the classic film, Giant.
If you’ve seen the film and/or experienced the brutal 900 degrees in the shade temps that is Texas, you know exactly what I’m talking about!
A cool breeze, refreshing beverage, delicious seasonal dishes, smooth tunes, good company, and stylish appointments only enhance the environment.
Comfortable is always in season!
Party with a crowd who remembers good times, good tunes and good tastes.
Photography by Jennifer Davick – Styling by Mindi Shapiro Levine
Sparkling Punch
Ingredients
1 (12-oz.) can frozen pink lemonade concentrate, thawed
4 cups white cranberry juice cocktail
1 qt. club soda, chilled
Garnish: fresh mint sprigs
Directions
Stir together lemonade concentrate and cranberry juice cocktail in a large pitcher. Cover and chill at least 1 hour or up to 24 hours. Stir in club soda just before serving. Garnish, if desired.
2 cups low-sodium chicken or vegetable broth or water
Salt and ground black pepper
2 fresh-cooked Alaskan king crab legs (about 1 pound)
Small watercress leaves, stems removed
Directions
Snap off woody bases from asparagus; discard. Cut asparagus spears into ¼- to ½-inch pieces. In 4-quart Dutch oven bring 8 cups water and 2 tablespoons salt to boil.
Blanch asparagus in 2 or 3 small batches for about 30 seconds each; transfer blanched asparagus immediately to ice-water bath to halt cooking process. (Allow water to return to boil between batches.)
After asparagus has finished cooling, set aside 12 to 18 asparagus tips to use as garnish. Allow excess water to drain from remaining asparagus.
In large saucepan, cook onions and thyme sprigs in hot butter over medium-low heat 5 minutes or until tender. Remove from heat; add wine. Return saucepan to heat; cook until wine has evaporated. Remove thyme; discard. Stir in cream. Bring just to boil.
Transfer cream to large measuring cup; cool slightly. Place half of cooked asparagus and 1 to 2 cups slightly cooled cream in blender. Cover; blend until combined. Repeat with remaining asparagus and cream mixture.
Transfer to bowl or return mixture to saucepan if serving warm. Stir in broth to reach desired consistency. Season with salt and pepper.
Cover bowl and chill at least 2 hours or cook and stir over medium heat until heated through.
For crab legs, twist legs at joint to remove meat, pulling meat from shell as you twist. (If some meat remains in shell, use kitchen shears to cut through shell; pull shell apart.
Remove meat with seafood fork.) Coarsely chop meat.
If serving soup warm, heat reserved asparagus tips and crab meat in small skillet with 1 tablespoon water over medium heat until just heated through.
To serve warm or chilled, ladle soup into bowls; garnish with crab, asparagus tips, and watercress. Makes 6 servings.