GRILLIN’ AND CHILLIN’: THE TWO GREAT DICHOTOMIES OF SUMMERTIME FLAVORS GO HAND-IN-HAND LIKE AN ICE COLD LEMONADE ON A SWELTERING JUNE DAY

BY CHEF DAVID BURKE

Most people consider summer “grilling season.” I add chilling to the equation, making it “grillin-n’-chillin” season. And it’s the chillin’ I’m addressing here, because that’s the creative and fun part. The grillin’ is pretty straightforward primarily meat and fish cooked on the grill, usually with some flavor enhancement in the form of rubs: sauces, marinades, and oils. Of course, there are some techniques that improve the end results. But it’s the chillin’, the cold dishes, that complement the grilled items and the relaxing convivial vibe generated by a cookout.

Imagine a cold marinated mushroom salad to go with a steak hot off the grill. I like to use a couple of kinds of mushrooms for subtle flavor and texture differences, such as white button and cremini, oyster, and shiitake. After slicing them, toss with halved grape or cherry tomatoes and onion slivers in your favorite balsamic marinade or vinaigrette (I recommend beefing up flavor with soy sauce and Worcestershire; maybe some umami seasoning, too). Cover the bowl and marinate mushrooms overnight in the fridge. Pour off marinade before serving.

Another great chilled dish is crab and cantaloupe salad presented in the hollowed-out melon. Allow the crab’s distinctive taste to come through by keeping the salad simple. Just diced celery and red onion, seasoned with a little fresh dill, a pinch of Old Bay, and a squirt or two of lemon juice; then lightly dress with mayonnaise. Fill melon shell with salad and top with cantaloupe balls. Cooked, shelled, and chopped shrimp works, too.

Watermelon “pizza” is also a crowd pleaser, for which two-inch slices of seedless watermelons play the dough role. You can go sweet by topping with berries anchored by cream cheese or a cream cheese glaze, or savory. I tend to go the latter route with combinations like gazpacho vinaigrette, feta, basil, and prosciutto.

Then there’s the camaraderie element of chillin,’ generated by options like DIY halibut “beggars’ purses,” where guests choose the vegetables, seasonings, and liquid to build their individual versions. Present the ingredients buffet style, starting with 1 ½ inch-thick halibut filets, then vegetables: cherry tomatoes, mushrooms, red onion, bell peppers, zucchini, snap peas, yellow squash, eggplant, broccoli, and green onion. Next, dry white wine, chicken broth, and soy sauce, and finally, olive oil, lemon juice, salt, black pepper, and thyme sprigs. After guests fill their foil squares, have them fold up the foil into packets, leaving room for steam to build, then crimp the edges to seal. Grill until fish reaches 130 degrees. Guests can eat right out of their packets. A memorable variation on this theme is a paint can clam bake: recipe above. Happy grillin-n’ chillin, all!