The Jew And The Carrot

Summer Shabbats Are for Grillers

By Devra Ferst

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Summertime Shabbat: Grilled corn is a great and simple addition to Friday night dinner.

During the winter I long for summer meals — laugh if you must, but I dream of grilling and cold beer. There is nothing better than food that’s been cooked over an open flame and is served only moments later on a table in a backyard. Since Shabbat comes late in the evening during summer months, Friday afternoons are the perfect time for grilling. The season’s fresh vegetables and fruit also opens up options for the menu, so I like to leave tradition behind and prepare an entire Shabbat meal on the grill with a little Mexican flare.

Here’s one of my favorite summer menus.

Main: Grilled Fish Kebabs
For me, grilled fish kebabs are the essence of the summer. Even if I’m in the city, they make me think of the beach. Try this recipe (sans sesame oil) and top it with the delicious and complex flavors of orange-tomatillo salsa.

Side: Mexican Esquites Corn Salad
Esquites is a classic Mexican street food made from corn, limes, cilantro and a creamy dressing. I like to make this recipe with a slight twist. Instead of cooking the corn in a pan, I grill it. Simply remove the corn husks and silk and throw the ears of the barbie until they start to char a bit. Let them cool for a few minutes and then cut the kernels from the cob and follow the rest of the recipe.

Drinks: Pomegranate Mojito Mojitos are perfect for summer sipping. Add in some pomegranate and you have a fresh take on the classic, something just a bit fruity. If you prefer raspberries, they also work well.

Dessert: Grilled Peaches with Ice Cream and Pecans
In August peaches are so ripe and juicy that I refuse to cook them in any way. But when peach season is just starting or ending, throwing them on the grill can help the flavor along. In this recipe, the Pioneer Woman cooks her peaches on an indoor skillet. A grill works just fine. Top them with ice cream and pecans for dessert.


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