Warmer Temperatures Good for Grillin'

Here are two great recipe submissions that work well together and exemplify good cooking as we start the grilling season. The first is from Jovina Coughlin and features grilled rosemary-salmon kabobs. She sometimes substitutes swordfish for the salmon and feels it is equally as good. She serves it over angel hair pasta. Jovina found her recipe in the Eating Well for a Healthy Heart Cookbook.

Grilled Rosemary-Salmon Skewers

2 tsp. minced fresh rosemary
2 tsp. extra virgin olive oil
2 cloves garlic, minced
1 tsp. freshly grated lemon zest
1 tsp. lemon juice
½ tsp. kosher salt
¼ tsp. freshly ground pepper
1 lb. center-cut salmon fillet, skinned and cut into 1-inch cubes
1 pint cherry tomatoes

Preheat grill to medium high. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add salmon; toss to coat. Alternating the salmon and tomatoes, divide among eight 12-inch skewers.

Oil the grill rack. Grill the skewers, carefully turning once, until the salmon is cooked through, 4 minutes total. Serve immediately. Makes four servings, two skewers each.

Cooking tip: Prepare the skewers, cover and refrigerate for up to eight hours. Proceed with grilling when ready to serve. To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack. (Don't use cooking spray on a hot grill.)

Comments: My husband, Allen, and I loved this recipe. Allen also mentioned that it makes a little bit of salmon go far and still makes you feel satisfied. The ingredients combine to make a paste, rather than a marinade. With such simple ingredients, fresh rosemary, garlic and lemon zest are a must. It is also important to have the center cut of salmon, so you can cut nice, fat cubes and have them stay on the skewers. Allen always uses the oiled paper towel method for preparing the grill, and it is necessary so the fish doesn’t stick.

The second recipe comes from Elaine Kremposky, who states that this is “one of my family's favorite grillin' sides, which I've found is great in lieu of potato salad.”

Black Bean Salad

2-3 15-oz. cans of beans
1 c. corn
½ red pepper, diced
1 green pepper, diced
1 yellow pepper, diced (or vary peppers as you wish)
1 small red onion, diced
1 clove garlic, minced
3 Tbsp. parsley, snipped, or 3 Tbsp. cilantro, snipped (or combine as you wish)
½ c. olive oil
3-4 Tbsp. balsamic vinegar (can also use red wine vinegar)
Salt and pepper to taste

Rinse and drain canned black beans. Cook, drain and cool corn. Combine the corn, peppers, onion, garlic and parsley/cilantro. Toss. Add the olive oil, vinegar, salt and pepper. Toss. Add beans. Toss. Serve. Good at room temperature or chilled.

Comments: I did make a couple minor changes. I used an orange bell pepper in lieu of the green bell pepper. I also used frozen roasted corn — thawed, but straight from the package without cooking. Some people taste “soapiness” in cilantro, so we used fresh parsley. This salad keeps well, looks beautiful and can be made well ahead of time.

Remember to send in your favorite recipes for Dexter Patch’s next food column. What do you do for Father’s Day? There must be some favorites out there for good ol’ dad. We would love your tried-and-true recipes. Anne Kornow, family, friends and perfect strangers will taste-test many of the interesting and delectable recipes. Send recipes to akcooker@yahoo.com.