Summer 2017... It's A Wrap!

Although it's topping 114ºF here in Shadow Hills, CA over this long, last-kick-at-Summer holiday weekend, I can't help wishing for that first sign of Fall.  Snuggly sweaters, big fuzzy socks, heavily spiked Hot Cocoa... mmmm, I can just taste it!

When we were kids, the end of Summer was always marked by the Jerry Lewis Telethon (was it possible to stay up all night?), shopping for the last bits of things needed to start the new school year and one final Cook Out before Dad would cover up the grill and wheel it back into the garage until next Summer.

There were always people visiting at one time or another over Labor Day weekend. 

Friends coming back from Holiday up in Cottage Country would stop in, knowing full well the grill would be fired up, ice cold beer in the cooler and that final cannon ball into the pool before they head back to their respective homes in the City. 

 Man, I think back and smile. Remembering.

SNAP OUT OF IT JANE!!!  

Okay... so, back to the matters at hand... 


                                                                    ...Labor Day Grillin' at The Sunflower.




End of Summer Corn on the Cob.

Cliantro/Lime Chicken on the "Q".

Pinot Grigio Sangria 

Enjoy!!!  With love from The Sunflower xoxo

END OF SUMMER CORN ON THE COB:

Whatcha Need:

• 6 ears of corn
• 4 tablespoons butter, softened
• 1 teaspoon ground cumin
• 1 teaspoon cayenne pepper powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh cilantro, chopped
• 1 teaspoon fresh lime juice 

How To Do It:

Fire up the grill to medium heat.

Prep the spicy butter.

In a mixing bowl, combine the butter, cayenne pepper powder, cumin, salt, pepper, lime juice (optional), and chopped cilantro (optional). Stir well.

Tear off the husks and remove the corn silk from the ears.

Cut six pieces of aluminum foil that are large enough to thoroughly wrap each ear.

Place an ear of corn on a piece of aluminum foil, then slather the corn with the spicy butter, coating all sides.

Wrap the ear of corn in the aluminum foil tightly.

Repeat for the remaining ears of corn.

Cook the corn: Grill

Place the aluminum foil wrapped corn on the grill and cook for 20 to 25 minutes, rotating often.

Remove from grill and allow the corn to rest for 5 minutes to slightly cool before serving.

CILANTRO/LIME CHICKEN ON THE GRILL:

Whatcha Need:

1 package of boneless, skinless chicken breasts (about 2 lbs)

1 bunch of cilantro

1 cup of lime juice

1/4 cup of extra virgin olive oil

a “shake” of red pepper flakes

salt and pepper to taste

How To Do It:

Soak a package of bamboo skewers in warm water for about a half hour.  Remember to  pre-heat the grill to medium/high.  Cut chicken into 1 & ½ inch strips and thread onto each skewer. Season with salt and pepper and cook on the grill until they are cooked through, about 4 minutes each side. Meanwhile, combine all the rest of the ingredients in a food processor or, if you have one, an emulsifier cup and process until the cilantro is thoroughly mixed into the liquid.  Pour over plated skewers and serve. (keep some of the liquid in reserve for dipping! Yum!)

Pinot Grigio Sangria:

Whatcha Need:

6 cups of your favorite Pinot Grigio (I'm partial to Cupcake's offering... it's crisp and comes with a screw top!)

1/4 cup super fine sugar

1 cup white grape juice

1 ripe nectarine, pitted and cut into thin wedges

1 Granny Smith apple, thinly sliced

1 cup seedless white grapes, halved

1 cup club soda

How To Do It:

In a large pitcher or other container, combine the wine and sugar and stir until the sugar dissolves. Add the remaining ingredients, excluding the club soda, and mix well. Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better. Just before serving, stir in the club soda and ice cubes.

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