Now there’s another way to read Tennessee Connections online! Using ActiveMagazine technology, you can flip through the actual pages of the magazine on your computer screen.
As the balmy days of spring give way to the more sultry days of summer, there’s no better time to take dinner out to the grill. Here’s an idea for a substantial summer supper that won’t weigh you down – or lighten your wallet too much.
Chilled melon soup is a cooling appetizer that nicely complements this spicy summer rub – a simple dry rub with a kick – on a flavorful skirt steak. Garden rice pilaf is an easy way to use your garden-fresh zucchini and squash. (Those colorful veggies will soon be multiplying faster than you can think up new ways to use them).
Finish it all off with summer fruit turnovers dusted with cinnamon.
Fresh, fragrant and satisfying. Just Like summer.
Chilled Melon Soup
Ingredients
3 cantaloupes – seeded and diced (large)
1 cup orange juice
1/2 cup lemon juice
5 ounces honey
2 ounces cornstarch
Procedure:
Puree melons in food processor or blender. Strain the juice into a saucepan. Add honey and orange juice. Bring to a low simmer on low heat. Make a slurry with lemon juice and cornstarch and slowly drizzle into simmering soup. Stir until thickened, chill and serve. Garnish with fresh berries, melon balls or fresh mint.
Grilled Flat-Iron Steak
with Spicy Summer Rub
Ingredients
1 pound skirt steak
Ingredients for rub:
1/2 teaspoon cayenne
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
1 tablespoon honey
1 tablespoon Worcestershire sauce
1 teaspoon Italian herbs
Procedure:
Place steak under plastic wrap or in a freezer bag. Pound with a mallet (smooth side) until steak is about 1/2-inch thick. Remove from wrapping and coat with rub.
Grill to desired temperature and slice thin to serve.
Summer Fruit Turnovers
Ingredients:
1 package of frozen won-ton wrappers
(6 medium wraps)
3 Granny Smith apples
1/2 cup brown sugar
Pinch of cayenne pepper
2 tablespoons bourbon
1 stick unsalted butter (4 ounces)
1 ounce cinnamon
2 ounces lemon juice
Canola oil for frying
Procedure:
Core, peel and small-dice the apples. Place apples in water with lemon juice and set aside. Melt butter over low heat and slowly stir in sugar until dissolved. Drain apples and add to the pan. Add cayenne pepper and bourbon and cook until the apples are soft. Remove apples from heat. Lay out the won tons on a clean surface. Place a heaping spoonful of filling in the middle of each wrapper. Lightly moisten the edges of the wrappers with water and fold the wrapper over the filling to form a half-moon shape. Crimp edges closed with a fork. Lightly pan-fry the filled won tons in Canola oil until the turnovers are golden brown on each side. Drain on paper towels and dust with cinnamon.
Web Extra: Garden Rice Pilaf
Ingredients:
1 cup long grain white rice
1-1/2 cups chicken or vegetable broth
1/2 cup zucchini, diced
1/2 cup yellow summer squash, diced
1/2 cup diced red pepper
1/2 cup diced onion
Cooking oil
Procedure:
Thoroughly rinse the rice under running water until the water runs clear. Drain and set rice aside. Lightly sweat onion in the bottom of saucepan over low heat. Add drained rice and coat with the oil. Add broth and turn heat up to medium. Allow broth to boil for 30 seconds. Turn heat off and cover saucepan with foil. Allow it to sit at back of the stove until all water is absorbed. Lightly sauté squash, peppers and zucchini over medium heat. When rice has absorbed all the liquid, add the veggies and lightly mix up. Season with salt if needed. Serve.
Food Preparation and Styling by Nashville State
Community College Culinary Arts Program
Story by Rebecca Denton
Photography by Jeffrey S. Otto
