Summer Supper

Nothing says summer like the smell of barbecue smoke and grilled veggies from the garden wafting through evening air. Chef Joey McCool offers up a few of his classic summer favorites that are perfect for a weeknight supper or your next get-together with friends. Be sure to enjoy these savory flavors with his suggested watermelon infused vodka cocktail, and make some time to put your feet up and leave the clean-up for tomorrow.

Watermelon, Basil and Mint Infused Vodka:

Fill a large glass pitcher with watermelon chunks, a handful of fresh basil (with stems) and two or three sprigs of mint. Make a simple syrup by dissolving a cup of sugar in a cup of water and add to the watermelon when cooled. You might want to start with half the syrup at first to taste for sweetness. Fill the rest of the pitcher with a nice vodka and stir gently. Let sit in the fridge overnight. Substitute the mint for cilantro and the vodka for a good tequila to make margaritas with.

Fresh Peas/Butter Beans:

• 1 quart of peas, such as purple hull, pink eye, zipper, lady or small butterbeans/baby limas, rinsed well

• 1 large carrot, sliced lengthwise

• 2 stalks of celery

• 1 medium onion, halved

Put all ingredients in a heavy pot and cover with water. Bring to a boil, reduce heat and simmer. The peas will produce a grayish foam which you’ll want to skim off during the cooking process. Cook until the peas are tender, around an hour. Salt to taste, leaving the peas in the cooking liquid. Ham hock or fat back can be added at the beginning as well.

Grilled Ratatouille:

• 4 Japanese eggplants, cut lengthwise

• 4 small zucchini, cut lengthwise

• 4 small yellow squash, cut lengthwise 

• 4 Roma tomatoes

• 1 large red onion, sliced think

• 2 orange bell peppers, the sides cut off to grill

Coat all veggies with olive oil and salt and pepper and grill for about three minutes on both sides on a hot grill. Remove veggies and let cool. Cut veggies to bite size chunks and place on a platter or in a casserole dish. Chop lots of fresh herbs like basil, mint, or chives and add to the mixed veggies. Add the zest and juice of a lemon, and drizzle with good olive oil. Toss gently and serve warm or at room temperature Goat cheese, feta or artichokes could be good additions as well. Feeds 6-8.

Smoked Pork Belly:

• 1 fresh pork belly, cut in half (they have them at Costco)

• Kosher salt

• Brown sugar

• Chili powder or BBQ rub of your choice

In a large pan, coat the pork belly really well with salt, brown sugar and spice rub and let sit in the fridge for at least a day. Using the smoker of your choice (I just use a Weber kettle grill), smoke indirectly at 250 degrees for five hours or so until tender but not falling apart. I like to baste with a glaze every hour (glaze recipes below). After cooking, let the pork rest for 20 minutes before slicing. Makes great sliders and tacos.

Apple Glaze: 

Equal parts apple cider vinegar and honey.

Spicy Soy Glaze:

Mix the following ingredients

• 1 cup of soy sauce

• 3 tablespoons Dijon mustard 

• 3 tablespoons Sambal chili sauce

• 3 tablespoons ketchup 

• 1/2 cup honey

Succotash:

• 1 zucchini, diced small

• 2 squash, diced small

• 8 or so fresh okra, cross cut

• 1 pint of grape tomatoes, cut in half

• 2 ears of corn, cut off the cob

• 2 cups cooked butter beans or peas and cooking liquid

Heat a large skillet on medium heat. Add some olive oil to cover the bottom of the pan and sauté the onion, zucchini, squash, okra and corn (with a little salt and pepper) for about 10 minutes, stirring frequently. Add the tomatoes and cook for another 2-3 minutes. Add the beans and their liquid and simmer for a minute or two. Turn off heat, add 2 tablespoons of butter, zest and juice of a lemon, a dash or two of hot sauce and fresh herbs, like dill and chives. Goes great with any meat or seafood. Serve over rice for Hoppin’ John. Feeds about 6.

Joey’s Grilling Tips

1. Use natural charcoal and a chimney. Stay away from lighter fluid and Matchlight if possible.

2. Always preheat your grill on a high temperature. When hot, brush the grill grate well with a brush that’s not worn down to the nub. Then adjust the temperature. 

3. A hot, clean and oiled grill grate will eliminate most sticking and give a good sear and pretty grill marks.

4. Putting the lid down will cook more like an oven. If you want a good sear or crust, leave the lid up.

5. Dry your meat really well. Pat dry with paper towels before applying oil and seasoning to meat or fish. Air dry in the fridge if possible.

6. Turn or flip your steak two to three times AT THE MOST.

7. Smile, laugh and listen to some good tunes.