Chef Bryant Terry's Tips and Recipes for Your Grubnic

Chef Bryant Terry's Tips and Recipes for Your Grubnic

Planning Your Menu

Get ahead of yourself: Choose some dishes that you can make ahead of time. You don't want to wear yourself out cooking all day before your event.

Keep it light: During the summer the body requires foods that are cooling (and that doesn't mean soft serve), lighter, and easier for the body to digest. Vegetable and fruit salads fall into this category. Try to avoid fried foods, and if you serve meats be sure to serve them with lighter foods such as yummy salads and tasty grains. It's ok to spice up your dishes as hot spices allow the body to cool itself.

Vote for foods that are local and in season: We can't stress this enough. Seasonal produce is packed with more flavor and nutrients than fruits and vegetables that have been shipped from across the country or the other side of the globe. Your recipes will be tastier and your guests will notice the difference. In addition, you're conserving energy and ensuring a healthier regional economy by supporting local growers. See http://www.localharvest.org/

Buy sustainable meats and seafood: See http://www.sustainabletable.org/issues/animalwelfare/

Buying Your Food

Get ahead of yourself again: Buy dry goods a few days before. But pick up most of your vegetables, meats and seafood the same day as your Grubnic.

Shop at farmer's markets and farmstands: You're getting the freshest food possible (sometimes picked that morning) and you are ensuring that the growers get the most from every dollar you spend.

Invite a Motley Crew

Think about people you've always wanted to spend time with, but never had an occasion to meet. Invite new and old friends. Invite people who might have conflicting ideas about politics, life, and food to discuss these ideas and more. And it's always fun to pull in some of your guests to prep for your recipes. Mix it up.

Recipes to Get You Started

Grilled Corn and Heirloom Tomato Salad

Sun-Kissed Fruit, Avocado and Romaine Salad with Citrus-Ginger Vinaigrette

Wild Style Salad

Salads are a great Grubnic food. They can add multiple colors, diverse flavors and lots of nutrients to your meal. And many can be prepared quickly without too much fuss. Enhance your menu with these smart summer salads from Grub, adding your personal flair to the recipes, of course.

Grilled Corn and Heirloom Tomato Salad

Preparation Time: 10 minutes

Cooking Time: 20-25 minutes

Soundtrack Suggestion: The Marvin Sewell Group, The Worker's Dance

This dish is inspired by "Okra, Corn and Tomatoes," a southern classic. In August heirloom tomatoes are at their peak, and you can easily find them at farmers' markets. Health food stores and some conventional grocery stores carry them as well.

4 ears corn, silks removed, husks left on, and soaked in cold salted water for 1 hour 1 3/4 pounds heirloom tomatoes of varying shapes sizes and colors 16 basil leaves (preferably purple), each leaf torn into a few pieces Best quality extra-virgin olive oil Coarse sea salt Freshly ground black pepper to taste

Preheat grill or broiler.

Remove corn from water and place on the grill. Close cover and grill, turning frequently, until cooked thoroughly, 20-25 minutes. Remove corn from grill and let cool.

If broiling, place the corn about 6 inches from the heat for 20-25 minutes, until cooked thoroughly.

Remove husks and cut kernels off the corn cobs. Place in a mixing bowl and set aside.

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