Blue Rhapsody Dining

Summer. That magical time of year with long golden evenings and sunny blue days when we celebrate dining outdoors on grilled meats and fresh vegetables. I like to roam any of the dozen farmers markets in our area and see what special treasures the booths offer. If a lucky day, I’ll find purple basil to conjure up an especially pungent Caprese Salad to go with a juicy T-bone or thick slab of salmon seared on a real charcoal fire.

See what dishes and glasses you have in your cupboard and come up with a color scheme. Limit to a maximum of two colors if possible, and use your fantasy to make, for instance, a teapot into a vase.

One of the keys to a savory barbequing experience is the addition of aromatic and flavorful wood chips readily available in most supermarkets and online. Remember to close the lid to allow the fragrant smoke to penetrate.

Whether you prefer Hickory or Mesquite, Jack Daniels Whiskey Barrel or Stubb’s Bar-B-Q, you’re sure to add extra punch to the meats, fish or poultry you grill. The various woods, of which the most common are alder, apple, cherry, hickory, maple, oak or pecan, each have their particular intensity and flavor and are paired better with some protein than others.

Another option for adding tang is the generous sprinkling on the coals of fresh herbs such as rosemary or sage. The lush, heady flavor permeates whatever is on the grill but is especially delicious with vegetables, chicken and fish. Branches of rosemary are a favorite of mine when grilling lamb and fresh figs.
It’s not at every market that I can find purple basil, but the familiar green variety is sold as plants in most grocery outlets. In fact, the flavor difference between purple and standard green is so intense, that you might find yourself preferring the milder familiar over the more pungent exotic.

Like all tasty dishes, a Caprese salad starts with the best and freshest ingredients. Ripe tomatoes. Fresh basil. High quality buffalo mozzarella cheese. High quality virgin olive oil. Rock salt is my preference but a good crunchy Kosher will also do. Fresh ground pepper finishes the dish. I’ve heard of people using vinegar, but I never ate a Caprese served with other than olive oil during my visits to Italy.

The key to a delicious Caprese Salad is freshness and quality of ingredients. Here’s what you’ll need. Note the purple basil, much more intense than green, and best with chopped leaves rather than whole.

Caprese Salad
(as seen in two photos)

INGREDIENTS:

• Ripe tomatoes, either red or heirloom
• Buffalo mozzarella
• Basil leaves. Note: purple basil is much stronger and has a decidedly “licorice” cast. My advice is to chop coarsely and sprinkle lightly, rather than serve whole leaves as with normal basil.
• Virgin olive oil
• Rock or coarse salt
• Fresh ground pepper

ASSEMBLY:

1. Slice the tomatoes either in wedges or rondelles.
2. Slice the mozzarella to same scale as tomato.
3. Place tomatoes on a platter or deep dish.
4. If using wedges, alternate tomato, cheese and basil leaf (unless purple) to form a “chain.”
5. If using sliced tomatoes, arrange on the plate in a single layer, with a slice of mozzarella and a basil leaf on each slice.
6. If using purple basil, chop coarsely and sprinkle on top of either wedges or slices.
7. Salt heavily. Note: tomatoes need a lot of salt to bring out flavor.
8. Drizzle generously with olive oil. What settles in the dish becomes the dressing.
9. Grind a very moderate amount of fresh black pepper over the whole.

IMPORTANT: Let the salad sit at least 15 minutes. Half an hour is best, allowing the flavors to meld and creating the wonderful olive oil “dressing” that can be spooned over the Caprese salad when served–or sopped up with fresh or toasted French bread. YUMMY!

Classic Caprese salad arranged with whole basil leaves.

Suggested Summer Menu:

• Aperol Spritzes for cocktails
• Corn on the cob, boiled and then grilled at last minute
• Caprese Salad with crusty French bread
• Halibut grilled with apple chips and topped with diced fresh papaya (serve with icy Prosecco)
  OR NY Strip steaks grilled with mesquite wood chips and sliced 1/4”-1/2” thick (serve with Zinfandel)
  OR Chicken thighs marinated in equal parts lime juice, olive oil and soy, then grilled on Jack Daniels Bourbon chips (serve with chilled Cote de Provence Rosé)
• Vanilla ice cream with fresh peaches and strawberries (serve with a chilled Moscato)

Summer’s delight is an Aperol Spritz. I first tasted these wonderful concoctions at the Opera House Cafe in Naples Italy. Start with a big wine glass, add lots of ice, a slice of orange, 1 part Aperol, 2 parts Prosecco, finish with 1 part Club Soda and stir with a straw.

This article originally appeared in the Summer 2018 issue of CHOICES Magazine