tag:blogger.com,1999:blog-27662400.post248525167968399319..comments2024-03-17T02:20:03.772-05:00Comments on Riding With The Top Down: Summertime FoodKathleen Eaglehttp://www.blogger.com/profile/13561028604927993773noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-27662400.post-53838474915047069642007-08-01T18:48:00.000-05:002007-08-01T18:48:00.000-05:00sorry - again to be so latePork chops on the grill...sorry - again to be so late<BR/>Pork chops on the grill: marinate chops overnight in a mix of brown sugar and garlic salt then grill.<BR/>Yum Yum so easy and soooo good.<BR/>cgCindy Gerardhttps://www.blogger.com/profile/13311224531297908704noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-49501462893115560462007-08-01T14:04:00.000-05:002007-08-01T14:04:00.000-05:00Tin foil. Duh!Tin foil. Duh!Helen Brennahttps://www.blogger.com/profile/08680081195181747377noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-80220522908693500282007-08-01T06:10:00.000-05:002007-08-01T06:10:00.000-05:00Helen, no. I just pull the husk back, add about a ...Helen, no. I just pull the husk back, add about a tablespoon of butter and re-wrap the husk around then corn. then I wrap it tightly in foil before putting it on the grill. I guess the butter steams it and keeps it from burning.Keri Fordhttps://www.blogger.com/profile/03342480359177235075noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-6895578159634721452007-07-31T21:04:00.000-05:002007-07-31T21:04:00.000-05:00Keri, I've done the beer thing with a chicken befo...Keri, I've done the beer thing with a chicken before and it is amazing how tender and juicy it turns out. Haven't done corn that way before, though. Do you have to soak them in water so the husks don't burn?Helen Brennahttps://www.blogger.com/profile/08680081195181747377noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-54465882173419480112007-07-31T18:04:00.000-05:002007-07-31T18:04:00.000-05:00Cooking's fun when you have the time to slave over...Cooking's fun when you have the time to slave over a stove. Here are my favorite easy preps:<BR/><BR/>This is sooo easy and sooo delicious. Take a beer (light for you dieters). Pop the top. Shove it up a chicken's bottom. Stand chicken on grill until thoroughly cooked. And Volia! you've have Drunk Chicken! (BTW- no hint of beer taste, but it'll be the juisiest stuff ever!)<BR/><BR/>For a veggie, Fesh corn, pull back the shuck, add a pad of butter, replace shuck, wrap in foil, place on grill and leave. Best stuff you'll wrap your tongue around!Keri Fordhttps://www.blogger.com/profile/03342480359177235075noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-73556681462946010712007-07-31T17:04:00.000-05:002007-07-31T17:04:00.000-05:00VL, that's an interesting dressing for a macaroni ...VL, that's an interesting dressing for a macaroni salad. I usually use mayo, but it can get a little heavy and wouldn't have the nice flavor. Great idea.<BR/><BR/>Robynl, thanks for the reminder! I used to make this on the grill and forgot all about it. How long do the potatoes usually take?Helen Brennahttps://www.blogger.com/profile/08680081195181747377noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-84637528113866781342007-07-31T16:07:00.000-05:002007-07-31T16:07:00.000-05:00As a side dish to whatever meat you want to grill,...As a side dish to whatever meat you want to grill, we take a big piece of foil and spray with Pam, slice potatoes thinly and slice onions. Sprinkle salt and pepper on and add dobs of butter around the contents. Wrap the foil into a packet and put on BBQ. We have added peppers or carrots before. Yummy.robynlhttps://www.blogger.com/profile/03250071917966470701noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-5433813428253336652007-07-31T16:00:00.000-05:002007-07-31T16:00:00.000-05:00Here's an easy and relatively healthy choice.Cook ...Here's an easy and relatively healthy choice.<BR/><BR/>Cook your favorite small shaped pasta, I use elbows or bowties. Cool pasta with cold water.<BR/>Dice tomotoes.<BR/>Take out seeds from cucumber and dice cuke.<BR/><BR/>Combine cooked pasta with tomatoes and cukes and then drizzle lightly with either ranch dressing or vidalia onion dressing. (My kids prefer ranch, I prefer V.O.), serve.<BR/><BR/>You can add precooked chicken strips or lump crabmeat or even cooked baby shrimp if you need more substance to the dish.Virginia Ladyhttps://www.blogger.com/profile/16641613214603672322noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-53404853315862579042007-07-31T14:32:00.000-05:002007-07-31T14:32:00.000-05:00LOL Nice try, Mark.Told you guys my family's sick...LOL Nice try, Mark.<BR/><BR/>Told you guys my family's sick of take out!!Helen Brennahttps://www.blogger.com/profile/08680081195181747377noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-43354010434379421312007-07-31T14:23:00.000-05:002007-07-31T14:23:00.000-05:00Candace, Helen's husband here. Can you come over ...Candace, Helen's husband here. Can you come over and cook every now and then? I don't cook either.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27662400.post-45710910306218340932007-07-31T14:05:00.000-05:002007-07-31T14:05:00.000-05:00Christie, what's the best marinade for swordfish? ...Christie, what's the best marinade for swordfish? I've never cooked it before.Helen Brennahttps://www.blogger.com/profile/08680081195181747377noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-50363475332881974762007-07-31T14:04:00.000-05:002007-07-31T14:04:00.000-05:00My grocery list is getting really long. I LOVE th...My grocery list is getting really long. I LOVE this!! Yum, is right.Helen Brennahttps://www.blogger.com/profile/08680081195181747377noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-87061357964595224902007-07-31T13:28:00.001-05:002007-07-31T13:28:00.001-05:00Ah... that should be white fish, not hite fish. I ...Ah... that should be white fish, not hite fish. I don't know what I hite fish is.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27662400.post-63644530127805264392007-07-31T13:28:00.000-05:002007-07-31T13:28:00.000-05:00Okay, up front, I love to cook. Now that's out of ...Okay, up front, I love to cook. Now that's out of the way, here's a super easy re... ah way to cook fish.<BR/><BR/>Take any firm hite fish fillet, not more than 1/2 thick(tilapia is my favorie). Put it on a sheet of foil. Smear both sides with Thai red curry paste (buy it already prepared in the internation foods section). Fold up the foil into a nice neat packet around the fish. Turn on the grill to medium. Put the fish on for five minutes--seven max if you like your fish over cooked. Open the foil. Eat. Heaven!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27662400.post-43950611704229709782007-07-31T13:11:00.000-05:002007-07-31T13:11:00.000-05:00I'm way too lazy (or crazy) to cook. I swear, I ea...I'm way too lazy (or crazy) to cook. I swear, I eat nothing but fruit and toast all summer. Sorry. It's true. But toast is really versatile if you think about it. :)lois greimanhttps://www.blogger.com/profile/05758677401591191607noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-17191244984673317802007-07-31T12:15:00.000-05:002007-07-31T12:15:00.000-05:00Do you guys have a Trader Joe's? Frozen swordfish...Do you guys have a Trader Joe's? Frozen swordfish steaks. Thaw. Marinate or choose not to. Grill.<BR/><BR/>If you didn't marinate, then serve with a wedge of lemon or lime.<BR/><BR/>Here's what I like to eat in the summer for lunch:<BR/><BR/>Half a cantelope, cut into chunks with a can of water-packed tuna (drained) spread over it. Sweet and salty...yum!Christie Ridgwayhttps://www.blogger.com/profile/17036552271272402052noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-85763025779898045742007-07-31T12:02:00.000-05:002007-07-31T12:02:00.000-05:00Sliced avocadoschunks of tomatochunks of onionslic...Sliced avocados<BR/>chunks of tomato<BR/>chunks of onion<BR/>sliced cucumbers<BR/>Paul Newman's italian dressing<BR/> (lots, the salad should be dripping)<BR/><BR/>Serve just made at room temperature or refrigerate for a bit to get it nice and cold.Debra Dixonhttps://www.blogger.com/profile/03992776098849029414noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-49279985508513465102007-07-31T10:42:00.000-05:002007-07-31T10:42:00.000-05:00Betina, and here I thought you were trying to be s...Betina, and here I thought you were trying to be sneaky with your anonymous comment. In the future, however, you must refrain from mentioning Rex. Dead giveway.<BR/><BR/>That sounds like an awesome salad. I'm adding to my grocery list!Helen Brennahttps://www.blogger.com/profile/08680081195181747377noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-35856182101313475782007-07-31T10:40:00.000-05:002007-07-31T10:40:00.000-05:00Michele, I've tried the pre-marinated chicken brea...Michele, I've tried the pre-marinated chicken breast, but never the whole chickens. Will have to give that a shot.<BR/><BR/>Flip, that salmon sounds perfect. I'm going out to buy myself some salmon tonight. Yess!Helen Brennahttps://www.blogger.com/profile/08680081195181747377noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-19572621378264076992007-07-31T10:05:00.000-05:002007-07-31T10:05:00.000-05:00Hey, how did I get to be anonymous? That last pos...Hey, how did I get to be anonymous? That last post was me!<BR/><BR/>BetinaBetina Krahnhttps://www.blogger.com/profile/11379124690406269848noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-22712008261976116362007-07-31T10:04:00.000-05:002007-07-31T10:04:00.000-05:00I'm a big fan of salads in the summer. Whenever I...I'm a big fan of salads in the summer. Whenever I do heat up the stovetop(like browning ground beef)I make double portions and put half in the fridge. That way the beef can dress up a frozen pizza or make a taco filling that makes a terrific taco salad.<BR/><BR/>My favorite salads usually involve pre-prepared stuff:<BR/> <BR/> Bagged salad greens (any combo)<BR/> crumbled gorgonzola cheese<BR/> pecan halves<BR/> 1 or 2 Fresh pears, sliced<BR/> Brianna's "Blush vinegarette" dressing<BR/> May add pre-grilled, ready-to-eat chicken strips<BR/> May add fresh raspberries for color and flavor<BR/><BR/> I could eat this salad every day. Rex, however, requires more variety. Men.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-27662400.post-54058097322543815422007-07-31T09:43:00.000-05:002007-07-31T09:43:00.000-05:00marinade salmon overnight in a 50/50 mix of soy sa...marinade salmon overnight in a 50/50 mix of soy sauce and maple syrup (the real stuff) Just before grilling grate on some black pepper. It is yummy.fliphttps://www.blogger.com/profile/16778574048526674171noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-19940635796000885242007-07-31T09:28:00.000-05:002007-07-31T09:28:00.000-05:00Put in OVEN! Not over. Sheesh.Put in OVEN! Not over. <BR/><BR/>Sheesh.Michele Haufhttps://www.blogger.com/profile/12255612473985897103noreply@blogger.comtag:blogger.com,1999:blog-27662400.post-89076169399443465642007-07-31T09:27:00.000-05:002007-07-31T09:27:00.000-05:00I don't like to cook in the summertime either, Hel...I don't like to cook in the summertime either, Helen. But come winter I am the queen of the roast beef and dumplings. :-)<BR/><BR/>I don't grill, because I'm not creative grill-wise. The easiest way to make an awesome roasted chicken though, is go to the grocery store meat section. Find the Golden Plump already bagged chickens (they come in three or four different flavors.) Go home, dump chicken in pan (it comes out in another bag, so you don't even have to touch raw meat) put in over, cook two hours.<BR/><BR/>Out comes the most amazing, juicy chicken that'll serve a family of four. Tastes like you worked on it all day. I swear, who ever invented this easy-bake chicken had to be a woman, because men just don't get it.<BR/><BR/>MMichele Haufhttps://www.blogger.com/profile/12255612473985897103noreply@blogger.com