Here’s wishing you a Happy July 4th weekend and hoping you spend it in a backyard with friends and family.
Grilling lemons is simple to do. Grilling provides the tart lemon with a sweet counterpoint — the result of caramelization from the grilling. They are the perfect compliment to grilled shrimp, salmon, chicken or lamb.
I did this in my kitchen for this post. It works just fine in a stovetop grill pan as well as on a backyard grill. You will need just lemons and olive oil. Start by trimming the ends from the whole lemon to create a small flat surface so the lemon will sit securely rater than rocking that would result from a rounded end. Next, cut the lemons in half across the “equator.” With the point of a knife, poke out any obvious seeds. Brush exposed surface of lemon lightly with olive oil. (You can use the tip of your finger to save washing a brush. It’s easier to wash a finger tip.) Place lemon on grill over moderate heat and cook for two to four minutes — depending on how hot your “moderate” grill is — and remove.
Here are the grilled lemons, good lookin’ and ready to squeeze. At Home has a very strong grill chapter that provides easy alternatives to burgers and hot dogs. See Grilled Lemongrass Chicken with Caramelized Limes — an alternative to the lemons featured here — on Page 191 or the Charred Chicken Paillards with Citrus-Cilantro Salad on Page 192 — one of my favorite recipes.
Second Annual Chestnut Hill Book Festival
Another wonderful Pascal Lemaitre illustration from At Home. Pascal is visiting from Brussels and plans to join me on Saturday, July 10th at the Laurel Gardens as part of the Second Annual Book Festival.
An Invitation for one of my backyard burgers on the 4th
If you find yourself on the Benjamin Franklin Parkway on the 4th, for the afternoon festival or evening concert and fireworks, I’ll be at Frog Burger — our own backyard burger stand on the front lawn of The Franklin Institute.
By the way, At Home is for sale at Frog Burger. In addition to being available online, At Home is also is also available at Coopermarket in Merion where I am sure Beth is cooking up wonderful July 4th food for you to serve at home — as well as the Joseph Fox Bookstore on Sansom Street. At Home makes for the perfect gift for your host or hostess.
As the second installment of my summer farm stand series, I will take you along on my drive through the back roads of Salem County, NJ. I look forward to introducing you to Mr. Tkach — pictured below — who began his work as a five-year-old at the family farm stand seventy-five years ago. The farm stand has been serving customers since 1928! Mr. Tkach shares his recollection of going with his father each day to retrieve the garbage to feed their pigs from the German prisoner of war camp across the road. At farm stands it’s often the farmer that leaves you with the lingering “taste.”
I couldn’t resist a giant $3 basket of kirby cukes and huge $1.50 bunch of dill seed from Tkach’s. Lots of pickles are in my future. But I’ve already did a cucumber recipe so, as of now, I plan to share a recipe using the ripe Jersey cling peaches I bought — a Peach Butter scented with Ginger and Lemongrass.
Thank you for visiting.
Your Home Entertaining Coach
Postcript: Mark Bitman’s 101 Reasons to Light the Grill
Wednesday’s New York Times Food Section featured Mark Bitman’s great list of 101 things to do on your grill. Here’s the link.