Kitchen Window: A Guide to Grilling Beyond 'Dude Food'
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Photo: Peter Ogburn for NPR","credit":null,"description":"Whole Grilled Red Snapper","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2013/06/grillsnapper.jpg","width":1120,"height":839}},"fetchFailed":false,"isLoading":false}},"audioPlayerReducer":{"postId":"stream_live"},"authorsReducer":{"byline_bayareabites_63344":{"type":"authors","id":"byline_bayareabites_63344","meta":{"override":true},"slug":"byline_bayareabites_63344","name":"Peter Ogburn","isLoading":false},"michael-procopio":{"type":"authors","id":"5017","meta":{"index":"authors_1591205172","id":"5017","found":true},"name":"Michael Procopio","firstName":"Michael","lastName":"Procopio","slug":"michael-procopio","email":"m_procopio@mac.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"I am terribly fond of martinis, Edward Gorey, and sleeping with many pillows. \r\nYou are more than welcome to follow me on Twitter: \u003ca href=\"http://twitter.com/#!/procopster\">@procopster\u003c/a>","avatar":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twitter":"procopster","facebook":"foodforthethoughtless","instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Michael Procopio | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/2eb848aac69d701cf1e2c3e88199feb4?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/michael-procopio"},"stephanie-rosenbaum":{"type":"authors","id":"5038","meta":{"index":"authors_1591205172","id":"5038","found":true},"name":"Stephanie Rosenbaum Klassen","firstName":"Stephanie","lastName":"Rosenbaum Klassen","slug":"stephanie-rosenbaum","email":"dixieday@aol.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Stephanie Rosenbaum Klassen is a longtime local food writer, author, and cook. Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_63344":{"type":"posts","id":"bayareabites_63344","meta":{"index":"posts_1591205157","site":"bayareabites","id":"63344","score":null,"sort":[1371059574000]},"guestAuthors":[],"slug":"kitchen-window-a-guide-to-grilling-beyond-dude-food","title":"Kitchen Window: A Guide to Grilling Beyond 'Dude Food' ","publishDate":1371059574,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_63358\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledfish-1024x576.jpg\" alt=\"Whole Grilled Red Snapper. Photo: Peter Ogburn for NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-63358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Red Snapper. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peter Ogburn, \u003ca href=\"http://www.npr.org/2013/06/12/190464194/kitchen-window-a-guide-to-grilling-beyond-dude-food\">Kitchen Window at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>Get recipes for: \u003ca href=\"#halloumi\">Watermelon Salad with Grilled Halloumi\u003c/a>, \u003ca href=\"#snapper\">Whole Grilled Red Snapper\u003c/a>, \u003ca href=\"#endive\">Grilled Radicchio and Endive with Lemon-Honey Vinaigrette\u003c/a>, \u003ca href=\"#beans\">Grilled Green Beans with Fresh Horseradish\u003c/a>, \u003ca href=\"#peaches\">Grilled Peaches with Vanilla Ice Cream and Balsamic Vinegar\u003c/a>\u003c/p>\n\u003cp>I have vivid memories of my mom going out of town one weekend and my dad feeding me fried bologna sandwiches for three nights in a row. He didn't make the sandwiches because I liked them; he made them because he can't cook. He can't get around a kitchen. He doesn't know how to chop an onion. He has no idea how to roast a chicken. But the man can grill.\u003c/p>\n\u003cp>While Mom would put a meal on the table night after night, my dad would come home on Friday night with steaks or burgers and get the grill going. He favored the glory dishes. He liked walking in through our back door with a platter of chops while the family gathered around him like vultures.\u003c/p>\n\u003cp>While I love a good steak on the fire, you can now push the limits of your grill to places our dads never knew existed. Personally, I grill year-round. When it's warmer out, I grill three or four times each week. Even in the winter, it's fun to light the grill and watch the snow melt from its immediate area while you wait for it to heat.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I use a gas grill. I know that some people will call it sacrilege, but I proudly stand by my propane tank. Charcoal grilling tastes better, yes. But the ceremony of getting a charcoal grill up and running can take some time. If I'm using propane, I can decide that I want some grilled chicken, light the grill and be cooking in no time.\u003c/p>\n\u003cp>Elizabeth Karmel is the author of \u003ca href=\"http://www.amazon.com/Taming-Flame-Hot-Quick-Slow/dp/B007PTC55C\" target=\"_blank\">Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ\u003c/a>. Her motto is: \"If you can eat it, you can grill it.\" I agree. Why go out and get a nice grill if you're only going to fire it up for special occasions to char burgers, hot dogs and chops?\u003c/p>\n\u003cp>I asked Karmel for her grilling commandments. \"You want to make sure that your grill isn't too hot,\" she says.\u003c/p>\n\u003cp>Some people assume that since you're grilling, you just start the fire and put your food on the flame. But it's more delicate than that. Some foods, which cook quickly, can take the heat of putting it directly over a flame. Others, like large cuts of meat or thick-cut vegetables, need indirect heat. This means you put your food on one part of the grill, while the flame burns on the other side. This ensures that you will cook the food all the way through. Otherwise, you could end up with chicken that is charred on the outside while raw inside.\u003c/p>\n\u003cp>Karmel's second commandment: You must have clean cooking grates. \"Dirty cooking grates means that food can stick to the grill,\" she says.\u003c/p>\n\u003cp>The best way to achieve clean grates is with a serious grill brush. If you don't have one, Karmel has a tip. \"Take some heavy-duty aluminum foil and ball it up to the size of a baseball,\" she says. \"When your grill is hot, grab some metal kitchen tongs and put the foil in between them. Then scrub your grill grates with the aluminum.\"\u003c/p>\n\u003cp>Finally, Karmel says that every time you grill, you need to heat your grill on high heat to get it ready to go to work. Once you've blasted it on high heat for 15 minutes, drop to your desired temperature and proceed to cook.\u003c/p>\n\u003cp>As Father's Day approaches, you can still remind Dad that grilling is the ultimate \"dude food,\" but you can take it to the next level by trying things other than cheeseburgers.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"halloumi\">\u003c/a>Watermelon Salad With Grilled Halloumi\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Forget what you think when you hear \"grilled cheese,\" because halloumi is something completely different from buttered bread with a Kraft single in the middle. Halloumi is a very firm cheese that can hold up to intense heat. The salty punch of the cheese truly comes out when it's cooked, so it's best to avoid eating it raw. This simple salad comes together quickly and is a great way to welcome summer. You can find halloumi at many supermarkets and specialty food stores.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63357\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/watermelonsalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/watermelonsalad-1024x768.jpg\" alt=\"Watermelon Salad with Grilled Halloumi. Photo: Peter Ogburn for NPR\" width=\"450\" class=\"size-large wp-image-63357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon Salad with Grilled Halloumi. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 1/2 ounces halloumi cheese, sliced into 1-inch-thick chunks\u003c/p>\n\u003cp>2 pounds seedless watermelon, cut into small chunks\u003c/p>\n\u003cp>1 small red chili, finely diced\u003c/p>\n\u003cp>2 tablespoons fresh mint\u003c/p>\n\u003cp>2 tablespoons fresh basil\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>Pinch of black pepper\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>Preheat grill to high heat. When hot, place halloumi on the grill. Cook for roughly 3 minutes on each side. It will char and leave nice grill marks. Take the cheese off the grill.\u003c/p>\n\u003cp>In a large bowl, combine watermelon, chili, mint, basil, salt, pepper, olive oil and halloumi. Toss to combine and serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"snapper\">\u003c/a>Recipe: \u003c/strong>\u003cstrong>Whole Grilled Red Snapper\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Sometimes, the simplest things can be the best. Buy a very fresh fish and don't handle it too much. This is a beautiful dish to serve to friends and family. Presented on a big platter, you and your guests can dive right into the fish and eat it family style.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grillsnapper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grillsnapper-1024x767.jpg\" alt=\"Whole Grilled Red Snapper. Photo: Peter Ogburn for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Red Snapper. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 whole red snapper (about 2 1/2 pounds, scaled and cleaned)\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>Kosher salt\u003c/p>\n\u003cp>Freshly ground pepper\u003c/p>\n\u003cp>2 cloves garlic, thinly sliced\u003c/p>\n\u003cp>2 lemons, sliced in rounds\u003c/p>\n\u003cp>Prepare grill on medium heat.\u003c/p>\n\u003cp>Score the fish with diagonal cuts on both sides of the body. Brush olive oil all over the fish. Season fish with salt and pepper. Be sure to season the inside of the fish's cavity and press salt and pepper into the diagonal cuts. Repeat the process with garlic and lemon.\u003c/p>\n\u003cp>Place the fish over direct medium heat on the grill and cook for 30 minutes. You do not need to turn the fish.\u003c/p>\n\u003cp>Test to make sure the flesh is firm and carefully remove from the grill. Do what you can to keep the fish intact. You want to soak up some of the glory of serving a beautiful whole dish on a platter, don't you?\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"endive\">\u003c/a>Recipe: Grilled Radicchio And Endive With Lemon-Honey Vinaigrette \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Grilling greens and lettuces allows you to taste them in an entirely new way. The outside gets nicely grilled and crisped, while the inside gently wilts. The bitterness of the greens calls for a punchy, slightly sweet vinaigrette that balances the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63361\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledradiccio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledradiccio-1024x767.jpg\" alt=\"Grilled Radicchio and Endive with Lemon-Honey Vinaigrette Photo: Peter Ogburn for NPR\" width=\"450\" class=\"size-large wp-image-63361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Radicchio and Endive with Lemon-Honey Vinaigrette Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003c/p>\n\u003cp>1 teaspoon honey\u003c/p>\n\u003cp>2 tablespoons freshly squeezed lemon juice\u003c/p>\n\u003cp>2 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003c/p>\n\u003cp>1/2 cup olive oil\u003c/p>\n\u003cp>1 head radicchio, cut into quarters\u003c/p>\n\u003cp>1 head endive, cut in half lengthwise\u003c/p>\n\u003cp>Salt, to taste\u003c/p>\n\u003cp>Freshly ground black pepper, to taste\u003c/p>\n\u003cp>In a small bowl, add the honey and lemon juice and whisk in the olive oil. Add salt and pepper to taste. Set the dressing aside.\u003c/p>\n\u003cp>Preheat grill to high heat.\u003c/p>\n\u003cp>While grill is heating, drizzle olive oil over radicchio and endive and liberally season with salt and pepper.\u003c/p>\n\u003cp>Place the radicchio and endive on the grill, cooking and turning until all sides are nicely browned. When done, remove from the grill and arrange on a platter. Dress with lemon-honey vinaigrette and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"beans\">\u003c/a>Recipe: Grilled Green Beans With Fresh Horseradish\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>For this recipe, you'll need a grill basket or a grill pan. This will allow you to cook smaller food on the grill that would normally slip through the grates. If you don't have one, you could do this with asparagus. I particularly like the fresh horseradish, which is much different from the stuff you get in a jar. When grated over the beans, it reminds me of wasabi peas.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledgreenbeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledgreenbeans-1024x767.jpg\" alt=\"Grilled Green Beans with Fresh Horseradish. Photo: Peter Ogburn for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Green Beans with Fresh Horseradish. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 pound green beans, stem ends picked\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>Fresh horseradish root\u003c/p>\n\u003cp>Heat grill to medium-high heat.\u003c/p>\n\u003cp>In a medium bowl, dress the green beans with olive oil, then season with plenty of salt and pepper. Place the beans on grill pan over medium-high heat. Cook, occasionally turning, until beans are tender and somewhat blistered.\u003c/p>\n\u003cp>Remove beans from the grill and put on medium-sized serving dish. Using a hand-held grater, grate the fresh horseradish root over the hot green beans.\u003c/p>\n\u003cp>Serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"peaches\">\u003c/a>Recipe: Grilled Peaches With Vanilla Ice Cream And Balsamic Vinegar\u003cbr>\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Fruits on the grill are remarkable; the high sugar content allows them to caramelize quickly. As far as I'm concerned, every dessert could use more caramel.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63360\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledpeaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledpeaches.jpg\" alt=\"Grilled Peaches with Vanilla Ice Cream and Balsamic Vinegar. Photo: Peter Ogburn for NPR\" width=\"450\" class=\"size-full wp-image-63360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Peaches with Vanilla Ice Cream and Balsamic Vinegar. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 ripe medium-size peaches\u003c/p>\n\u003cp>1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>1/4 cup dark brown sugar\u003c/p>\n\u003cp>1 to 2 pints frozen vanilla ice cream\u003c/p>\n\u003cp>High-quality balsamic vinegar, if desired\u003c/p>\n\u003cp>Slice peaches in half lengthwise and remove pit. Cut them lengthwise a second time and toss them in a medium bowl with the vanilla extract and brown sugar. Set aside for at least 15 minutes while you preheat the grill to medium-high heat.\u003c/p>\n\u003cp>Grill skin side down until skin is slightly charred, about 4 minutes. Turn and grill on the other two sides until you get nice grill marks, about 2 minutes on each side. Divide the peaches among four bowls and immediately top with cold vanilla ice cream. If using, lightly drizzle balsamic vinegar on top.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nPeter Ogburn is a radio and television producer who loves food and cooking for his family. Originally from South Carolina, he has a soft spot for a good biscuit, pork products and his mama. He will go to great lengths to find out why we eat the things we eat. He also enjoys daring his two young sons to eat things they might otherwise find gross. He lives in suburban Maryland with his wife, boys and giant dog.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"As Father's Day approaches, you can remind Dad that there's more to Father's Day grilling than just cheeseburgers.","status":"publish","parent":0,"modified":1371060454,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":77,"wordCount":1757},"headData":{"title":"Kitchen Window: A Guide to Grilling Beyond 'Dude Food' | KQED","description":"As Father's Day approaches, you can remind Dad that there's more to Father's Day grilling than just cheeseburgers.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Kitchen Window: A Guide to Grilling Beyond 'Dude Food' ","datePublished":"2013-06-12T17:52:54.000Z","dateModified":"2013-06-12T18:07:34.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"63344 http://blogs.kqed.org/bayareabites/?p=63344","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/06/12/kitchen-window-a-guide-to-grilling-beyond-dude-food/","disqusTitle":"Kitchen Window: A Guide to Grilling Beyond 'Dude Food' ","nprByline":"Peter Ogburn","nprStoryId":"190464194","nprApiLink":"http://api.npr.org/query?id=190464194&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/2013/06/12/190464194/kitchen-window-a-guide-to-grilling-beyond-dude-food?ft=3&f=190464194","nprRetrievedStory":"1","nprPubDate":"Wed, 12 Jun 2013 00:03:00 -0400","nprStoryDate":"Wed, 12 Jun 2013 00:03:00 -0400","nprLastModifiedDate":"Tue, 11 Jun 2013 16:41:44 -0400","path":"/bayareabites/63344/kitchen-window-a-guide-to-grilling-beyond-dude-food","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_63358\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledfish.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledfish-1024x576.jpg\" alt=\"Whole Grilled Red Snapper. Photo: Peter Ogburn for NPR\" width=\"1024\" height=\"576\" class=\"size-large wp-image-63358\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Red Snapper. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Peter Ogburn, \u003ca href=\"http://www.npr.org/2013/06/12/190464194/kitchen-window-a-guide-to-grilling-beyond-dude-food\">Kitchen Window at NPR Food\u003c/a> (6/12/13)\u003c/p>\n\u003cp>Get recipes for: \u003ca href=\"#halloumi\">Watermelon Salad with Grilled Halloumi\u003c/a>, \u003ca href=\"#snapper\">Whole Grilled Red Snapper\u003c/a>, \u003ca href=\"#endive\">Grilled Radicchio and Endive with Lemon-Honey Vinaigrette\u003c/a>, \u003ca href=\"#beans\">Grilled Green Beans with Fresh Horseradish\u003c/a>, \u003ca href=\"#peaches\">Grilled Peaches with Vanilla Ice Cream and Balsamic Vinegar\u003c/a>\u003c/p>\n\u003cp>I have vivid memories of my mom going out of town one weekend and my dad feeding me fried bologna sandwiches for three nights in a row. He didn't make the sandwiches because I liked them; he made them because he can't cook. He can't get around a kitchen. He doesn't know how to chop an onion. He has no idea how to roast a chicken. But the man can grill.\u003c/p>\n\u003cp>While Mom would put a meal on the table night after night, my dad would come home on Friday night with steaks or burgers and get the grill going. He favored the glory dishes. He liked walking in through our back door with a platter of chops while the family gathered around him like vultures.\u003c/p>\n\u003cp>While I love a good steak on the fire, you can now push the limits of your grill to places our dads never knew existed. Personally, I grill year-round. When it's warmer out, I grill three or four times each week. Even in the winter, it's fun to light the grill and watch the snow melt from its immediate area while you wait for it to heat.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I use a gas grill. I know that some people will call it sacrilege, but I proudly stand by my propane tank. Charcoal grilling tastes better, yes. But the ceremony of getting a charcoal grill up and running can take some time. If I'm using propane, I can decide that I want some grilled chicken, light the grill and be cooking in no time.\u003c/p>\n\u003cp>Elizabeth Karmel is the author of \u003ca href=\"http://www.amazon.com/Taming-Flame-Hot-Quick-Slow/dp/B007PTC55C\" target=\"_blank\">Taming the Flame: Secrets for Hot-and-Quick Grilling and Low-and-Slow BBQ\u003c/a>. Her motto is: \"If you can eat it, you can grill it.\" I agree. Why go out and get a nice grill if you're only going to fire it up for special occasions to char burgers, hot dogs and chops?\u003c/p>\n\u003cp>I asked Karmel for her grilling commandments. \"You want to make sure that your grill isn't too hot,\" she says.\u003c/p>\n\u003cp>Some people assume that since you're grilling, you just start the fire and put your food on the flame. But it's more delicate than that. Some foods, which cook quickly, can take the heat of putting it directly over a flame. Others, like large cuts of meat or thick-cut vegetables, need indirect heat. This means you put your food on one part of the grill, while the flame burns on the other side. This ensures that you will cook the food all the way through. Otherwise, you could end up with chicken that is charred on the outside while raw inside.\u003c/p>\n\u003cp>Karmel's second commandment: You must have clean cooking grates. \"Dirty cooking grates means that food can stick to the grill,\" she says.\u003c/p>\n\u003cp>The best way to achieve clean grates is with a serious grill brush. If you don't have one, Karmel has a tip. \"Take some heavy-duty aluminum foil and ball it up to the size of a baseball,\" she says. \"When your grill is hot, grab some metal kitchen tongs and put the foil in between them. Then scrub your grill grates with the aluminum.\"\u003c/p>\n\u003cp>Finally, Karmel says that every time you grill, you need to heat your grill on high heat to get it ready to go to work. Once you've blasted it on high heat for 15 minutes, drop to your desired temperature and proceed to cook.\u003c/p>\n\u003cp>As Father's Day approaches, you can still remind Dad that grilling is the ultimate \"dude food,\" but you can take it to the next level by trying things other than cheeseburgers.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"halloumi\">\u003c/a>Watermelon Salad With Grilled Halloumi\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Forget what you think when you hear \"grilled cheese,\" because halloumi is something completely different from buttered bread with a Kraft single in the middle. Halloumi is a very firm cheese that can hold up to intense heat. The salty punch of the cheese truly comes out when it's cooked, so it's best to avoid eating it raw. This simple salad comes together quickly and is a great way to welcome summer. You can find halloumi at many supermarkets and specialty food stores.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63357\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/watermelonsalad.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/watermelonsalad-1024x768.jpg\" alt=\"Watermelon Salad with Grilled Halloumi. Photo: Peter Ogburn for NPR\" width=\"450\" class=\"size-large wp-image-63357\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watermelon Salad with Grilled Halloumi. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 1/2 ounces halloumi cheese, sliced into 1-inch-thick chunks\u003c/p>\n\u003cp>2 pounds seedless watermelon, cut into small chunks\u003c/p>\n\u003cp>1 small red chili, finely diced\u003c/p>\n\u003cp>2 tablespoons fresh mint\u003c/p>\n\u003cp>2 tablespoons fresh basil\u003c/p>\n\u003cp>Pinch of salt\u003c/p>\n\u003cp>Pinch of black pepper\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>Preheat grill to high heat. When hot, place halloumi on the grill. Cook for roughly 3 minutes on each side. It will char and leave nice grill marks. Take the cheese off the grill.\u003c/p>\n\u003cp>In a large bowl, combine watermelon, chili, mint, basil, salt, pepper, olive oil and halloumi. Toss to combine and serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"snapper\">\u003c/a>Recipe: \u003c/strong>\u003cstrong>Whole Grilled Red Snapper\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Sometimes, the simplest things can be the best. Buy a very fresh fish and don't handle it too much. This is a beautiful dish to serve to friends and family. Presented on a big platter, you and your guests can dive right into the fish and eat it family style.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63364\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grillsnapper.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grillsnapper-1024x767.jpg\" alt=\"Whole Grilled Red Snapper. Photo: Peter Ogburn for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63364\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Whole Grilled Red Snapper. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 whole red snapper (about 2 1/2 pounds, scaled and cleaned)\u003c/p>\n\u003cp>2 tablespoons olive oil\u003c/p>\n\u003cp>Kosher salt\u003c/p>\n\u003cp>Freshly ground pepper\u003c/p>\n\u003cp>2 cloves garlic, thinly sliced\u003c/p>\n\u003cp>2 lemons, sliced in rounds\u003c/p>\n\u003cp>Prepare grill on medium heat.\u003c/p>\n\u003cp>Score the fish with diagonal cuts on both sides of the body. Brush olive oil all over the fish. Season fish with salt and pepper. Be sure to season the inside of the fish's cavity and press salt and pepper into the diagonal cuts. Repeat the process with garlic and lemon.\u003c/p>\n\u003cp>Place the fish over direct medium heat on the grill and cook for 30 minutes. You do not need to turn the fish.\u003c/p>\n\u003cp>Test to make sure the flesh is firm and carefully remove from the grill. Do what you can to keep the fish intact. You want to soak up some of the glory of serving a beautiful whole dish on a platter, don't you?\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"endive\">\u003c/a>Recipe: Grilled Radicchio And Endive With Lemon-Honey Vinaigrette \u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Grilling greens and lettuces allows you to taste them in an entirely new way. The outside gets nicely grilled and crisped, while the inside gently wilts. The bitterness of the greens calls for a punchy, slightly sweet vinaigrette that balances the dish.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63361\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledradiccio.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledradiccio-1024x767.jpg\" alt=\"Grilled Radicchio and Endive with Lemon-Honey Vinaigrette Photo: Peter Ogburn for NPR\" width=\"450\" class=\"size-large wp-image-63361\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Radicchio and Endive with Lemon-Honey Vinaigrette Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Dressing\u003c/strong>\u003c/p>\n\u003cp>1 teaspoon honey\u003c/p>\n\u003cp>2 tablespoons freshly squeezed lemon juice\u003c/p>\n\u003cp>2 tablespoons extra virgin olive oil\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>\u003cstrong>Salad\u003c/strong>\u003c/p>\n\u003cp>1/2 cup olive oil\u003c/p>\n\u003cp>1 head radicchio, cut into quarters\u003c/p>\n\u003cp>1 head endive, cut in half lengthwise\u003c/p>\n\u003cp>Salt, to taste\u003c/p>\n\u003cp>Freshly ground black pepper, to taste\u003c/p>\n\u003cp>In a small bowl, add the honey and lemon juice and whisk in the olive oil. Add salt and pepper to taste. Set the dressing aside.\u003c/p>\n\u003cp>Preheat grill to high heat.\u003c/p>\n\u003cp>While grill is heating, drizzle olive oil over radicchio and endive and liberally season with salt and pepper.\u003c/p>\n\u003cp>Place the radicchio and endive on the grill, cooking and turning until all sides are nicely browned. When done, remove from the grill and arrange on a platter. Dress with lemon-honey vinaigrette and serve warm.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"beans\">\u003c/a>Recipe: Grilled Green Beans With Fresh Horseradish\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>For this recipe, you'll need a grill basket or a grill pan. This will allow you to cook smaller food on the grill that would normally slip through the grates. If you don't have one, you could do this with asparagus. I particularly like the fresh horseradish, which is much different from the stuff you get in a jar. When grated over the beans, it reminds me of wasabi peas.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63359\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledgreenbeans.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledgreenbeans-1024x767.jpg\" alt=\"Grilled Green Beans with Fresh Horseradish. Photo: Peter Ogburn for NPR\" width=\"1024\" height=\"767\" class=\"size-large wp-image-63359\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Green Beans with Fresh Horseradish. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>1 pound green beans, stem ends picked\u003c/p>\n\u003cp>1/4 cup olive oil\u003c/p>\n\u003cp>Salt and pepper, to taste\u003c/p>\n\u003cp>Fresh horseradish root\u003c/p>\n\u003cp>Heat grill to medium-high heat.\u003c/p>\n\u003cp>In a medium bowl, dress the green beans with olive oil, then season with plenty of salt and pepper. Place the beans on grill pan over medium-high heat. Cook, occasionally turning, until beans are tender and somewhat blistered.\u003c/p>\n\u003cp>Remove beans from the grill and put on medium-sized serving dish. Using a hand-held grater, grate the fresh horseradish root over the hot green beans.\u003c/p>\n\u003cp>Serve immediately.\u003c/p>\n\u003chr>\n\u003ch3>\u003cstrong>\u003ca name=\"peaches\">\u003c/a>Recipe: Grilled Peaches With Vanilla Ice Cream And Balsamic Vinegar\u003cbr>\u003c/strong>\u003c/h3>\n\u003cp>\u003cem>Fruits on the grill are remarkable; the high sugar content allows them to caramelize quickly. As far as I'm concerned, every dessert could use more caramel.\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_63360\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledpeaches.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/06/grilledpeaches.jpg\" alt=\"Grilled Peaches with Vanilla Ice Cream and Balsamic Vinegar. Photo: Peter Ogburn for NPR\" width=\"450\" class=\"size-full wp-image-63360\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Grilled Peaches with Vanilla Ice Cream and Balsamic Vinegar. Photo: Peter Ogburn for NPR\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cem>Makes 4 servings\u003c/em>\u003c/p>\n\u003cp>4 ripe medium-size peaches\u003c/p>\n\u003cp>1 teaspoon pure vanilla extract\u003c/p>\n\u003cp>1/4 cup dark brown sugar\u003c/p>\n\u003cp>1 to 2 pints frozen vanilla ice cream\u003c/p>\n\u003cp>High-quality balsamic vinegar, if desired\u003c/p>\n\u003cp>Slice peaches in half lengthwise and remove pit. Cut them lengthwise a second time and toss them in a medium bowl with the vanilla extract and brown sugar. Set aside for at least 15 minutes while you preheat the grill to medium-high heat.\u003c/p>\n\u003cp>Grill skin side down until skin is slightly charred, about 4 minutes. Turn and grill on the other two sides until you get nice grill marks, about 2 minutes on each side. Divide the peaches among four bowls and immediately top with cold vanilla ice cream. If using, lightly drizzle balsamic vinegar on top.\u003c/p>\n\u003cp>\u003cstrong>About The Author\u003c/strong>\u003cbr>\nPeter Ogburn is a radio and television producer who loves food and cooking for his family. Originally from South Carolina, he has a soft spot for a good biscuit, pork products and his mama. He will go to great lengths to find out why we eat the things we eat. He also enjoys daring his two young sons to eat things they might otherwise find gross. He lives in suburban Maryland with his wife, boys and giant dog.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/63344/kitchen-window-a-guide-to-grilling-beyond-dude-food","authors":["byline_bayareabites_63344"],"categories":["bayareabites_10916","bayareabites_12"],"tags":["bayareabites_376","bayareabites_11818","bayareabites_11817","bayareabites_11819","bayareabites_11086","bayareabites_11820","bayareabites_11821","bayareabites_10921","bayareabites_2352"],"featImg":"bayareabites_63364","label":"bayareabites"},"bayareabites_17450":{"type":"posts","id":"bayareabites_17450","meta":{"index":"posts_1591205157","site":"bayareabites","id":"17450","score":null,"sort":[1286127283000]},"guestAuthors":[],"slug":"end-of-summer-squid-salad","title":"End of Summer Squid Salad","publishDate":1286127283,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003c/p>\n\u003cp>At long last, our Indian summer has arrived. July, August, even September plodded through dankly chilly, cottony fog, but now, October's pumpkin-and-apple splendor is bursting forth with hot days and mild, even balmy nights. At midday, you might think you're still ankle-deep in August, ice-chunked agua fresca in your hand, shorts cresting your thighs and flip-flops on your feet. \u003c/p>\n\u003cp>Stroll a few hours closer to sunset, though, and you can feel it: the days are shorter, the nights drawing in. A long wet spring and a lingering cold summer meant everything was slow to arrive this year. Which means we've got the bounty of both summer and fall happening all at once, the vivid reds and oranges of winter squash making a brilliant splash against the sun-painted golds of the Autumn Flame peaches and Emerald Beaut plums. \u003c/p>\n\u003cp>Normally, my East Coast-bred internal clock is turning towards the deeper, richer foods of autumn by now, the pears and apples, figs and kabocha squash and multi-hued carrots. But this year, there's still a little more precious summer to bask in, a few more strappy sundresses to take out for a spin. \u003c/p>\n\u003cp>Not to mention more watermelon to enjoy. Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Watermelon, zucchini, cucumbers of all shapes, and sweet-fleshed melons are still piled high at Berkeley Bowl and the Temescal and Lakeshore Farmer's Markets. Some are sugary and dripping-luscious, others cool and crisp, but all share a botanical family, the Curcurbitacea, which also includes the vast array of hard-shelled winter squashes, from lumpy-bumpy gourds to acorn squash to Halloween pumpkins. Watermelons and pumpkins, seedy sisters under the skin. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There will be dark months ahead to welcome the comforting starch of the hard squashes. Right now, these last hot days demand something piquant and refreshing, rolling like a breeze over your tongue. Ceviche, gazpacho, lemonade, the tangy brine of seafood. Waiting for the bus on a hot Oakland sidewalk, I think longingly of a salad I had at the now-closed Chickenbone Cafe in Brooklyn on a hot July night. The chef, Zak Pelaccio, who'd trained at the French Laundry, built a crisscross stack of watermelon batons topped with whorls of grilled squid, interspersed with frilled shreds of mint and cilantro, salty bits of feta, and down at the bottom, tiny, tiny sweet-sour cubes of pickled watermelon rind. It was delicious, and also witty: watermelon two ways, both of them unexpected.\u003c/p>\n\u003cp>And then there was Bangkok melon salad created by John Beardsley when he was the chef at Ponzu in the Tenderloin a decade or so ago, an irresistible mix of honeydew and cantaloupe tossed with fresh ginger, lemongrass, lime, Thai basil and fresh chiles. (Yes, when it comes to deliciousness in all its forms, my palate's memory is a long one, its recall effortless.)\u003c/p>\n\u003cp>Yes, as cooks in hot climates know, melon goes better with salt and savory than you might think. Think of the Greeks' \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/03/happy-4th-from-my-village-to-yours/\">watermelon-and-feta salads\u003c/a>, or the Italians' classic, unbeatable combination of ripe cantaloupe veiled in sheer slices of prosciutto. \u003c/p>\n\u003cp>What you want with melon is something salty and a little sweet--that proscuitto, for example, or seafood that lies somewhere between silky and bouncy, like shrimp, octopus, scallops, or squid. \u003c/p>\n\u003cp>Squid is a particularly fine choice here. The locally caught stocks around Monterey Bay replenish themselves easily. Squid is cheap and adapts easily to a host of flavorings and ethnic bents, equally at home in a soy-saucy stir-fry as in a garlicky tomato sauce. \u003c/p>\n\u003cp>Like I said, squid is inexpensive. Whole, it can run as little as $2/lb; cleaned, $4 or $5/lb. Which kind you buy depends quite frankly on your tolerance for squid eyes, guts, and goo. I vowed, after cleaning my first bowlful of squid sometime back in 1991, that my first time would also be my last. But somehow I came home with a pound of complete squids last night, eyes and all. It's still, shall we say, a visceral process, but possible, if you're really committed to having a hands-on, tentacle-to-tail relationship with your squid. A sharp knife, some loud music, and someone ready to take out the garbage immediately afterwards all helps. Start with about 1 1/2 lbs if you're buying whole squid, to account for all the innards you'll be discarding.\u003c/p>\n\u003cp>So, here goes: Rinse squid well. If desired, trim off the tentacles (the bits on the top of the head that look like crazy hair) and set aside. There's no real neck to go by, but cut off what passes for a head below the eyes and discard. Reach into the body and pull out the hard, spine-like quill. Starting from the tip, squeeze downward toward the open end like you’re squeezing a tube of toothpaste. Squeeze out whatever's inside, rinsing frequently. Peel off the thin speckled membrane from the body. Trim off the triangular-shaped wings. \u003c/p>\n\u003cp>Once the body is reduced to a clean, translucent tube, slice it into thin rings. Repeat as needed. Pile rings and tentacles into a colander and rinse thoroughly one more time. (Children with a high gross-out tolerance may find this whole process amusing, and should be put to work immediately.) Pat dry. \u003c/p>\n\u003cp>If you have a mandoline, use it to make pretty, translucent ribbons of cucumber and radish, and see-through slices of red onion. As for cucumbers, the thin-skinned Armenian or Persian ones are particularly nice, since they tend to be less watery and seedy than your typical waxed-up supermarket cuke. You could also use a few small pickling or Kirby cukes instead. \u003c/p>\n\u003cp>\u003cstrong>End of Summer Squid Salad\u003c/strong>\u003cbr>\nYou can mix and match melons to your taste and visual sensibility. I like some combination of watermelon, honeydew, and cantaloupe, but experiment with whatever you find the most pleasing. You can chill this salad for a few hours before serving, but it's best the day it's made. A mix of lime and lemon juice is fine, if that's what you've got on hand, but don't, under any circumstances, use bottled lemon or lime juice. Not even the organic kind! They all taste like bitter battery acid and will wreck your beautiful salad. \u003c/p>\n\u003cp>\u003cstrong>Serves 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small red onion, peeled and sliced very thin\u003cbr>\n6 cups mixed melon chunks\u003cbr>\n1 large or two small cucumbers, peeled if waxed, thinly sliced\u003cbr>\na handful of radishes, trimmed and thinly sliced\u003cbr>\n1 lb cleaned squid, including tentacles if desired, bodies cut into thin rings\u003cbr>\n2 tsp Thai fish sauce, or to taste\u003cbr>\na small handful of chopped roasted, salted peanuts or cashews\u003cbr>\n1 jalapeno or serrano chile, green or red, sliced very thinly\u003cbr>\n2 tsp peanut or canola oil\u003cbr>\n2 or 3 limes\u003cbr>\n1 tbsp honey, if needed\u003cbr>\ngenerous handful of Thai basil, mint, and/or cilantro, or a combination, roughly chopped \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, cover onion slices with ice water, and set aside.\u003c/p>\n\u003cp>2. Toss melon, cucumbers, and radish together with juice of 1 lime. Refrigerate. \u003c/p>\n\u003cp>3. Toss squid with fish sauce, nuts, and chiles. \u003c/p>\n\u003cp>4. In a wok or saucepan over medium-high heat, heat oil until very hot. Add squid mixture and cook, stirring, until just opaque, firm but not rubbery. This should take less than a minute. Remove from heat and add juice of 1 lime. \u003c/p>\n\u003cp>6. Drain onions, rinse, and add to melon mixture. Add squid and chopped herbs. Toss and taste for seasoning, adding more lime juice or fish sauce to taste. If it seems too tart, add honey to taste. Divide between plates and serve. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Want to know more about local melons? The Crane family farm, longtime Sonoma melon growers, is offering a \u003ca href=\"http://www.sotoyomercd.org/events.html#CraneFarm\">tour and tasting\u003c/a> on Saturday, Oct. 9th, 2pm-4pm. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Even as the days shorten and the nights draw in, there's still a handful of balmy days to enjoy. Bask in the last days of summer with this refreshing Thai-inspired squid and melon salad. ","status":"publish","parent":0,"modified":1345693931,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":26,"wordCount":1346},"headData":{"title":"End of Summer Squid Salad | KQED","description":"Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Even as the days shorten and the nights draw in, there's still a handful of balmy days to enjoy. Bask in the last days of summer with this refreshing Thai-inspired squid and melon salad. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"End of Summer Squid Salad","datePublished":"2010-10-03T17:34:43.000Z","dateModified":"2012-08-23T03:52:11.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"17450 http://blogs.kqed.org/bayareabites/?p=17450","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/10/03/end-of-summer-squid-salad/","disqusTitle":"End of Summer Squid Salad","path":"/bayareabites/17450/end-of-summer-squid-salad","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/10/squid500.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17468\">\u003c/a>\u003c/p>\n\u003cp>At long last, our Indian summer has arrived. July, August, even September plodded through dankly chilly, cottony fog, but now, October's pumpkin-and-apple splendor is bursting forth with hot days and mild, even balmy nights. At midday, you might think you're still ankle-deep in August, ice-chunked agua fresca in your hand, shorts cresting your thighs and flip-flops on your feet. \u003c/p>\n\u003cp>Stroll a few hours closer to sunset, though, and you can feel it: the days are shorter, the nights drawing in. A long wet spring and a lingering cold summer meant everything was slow to arrive this year. Which means we've got the bounty of both summer and fall happening all at once, the vivid reds and oranges of winter squash making a brilliant splash against the sun-painted golds of the Autumn Flame peaches and Emerald Beaut plums. \u003c/p>\n\u003cp>Normally, my East Coast-bred internal clock is turning towards the deeper, richer foods of autumn by now, the pears and apples, figs and kabocha squash and multi-hued carrots. But this year, there's still a little more precious summer to bask in, a few more strappy sundresses to take out for a spin. \u003c/p>\n\u003cp>Not to mention more watermelon to enjoy. Seeing huge bins of watermelons sharing curb space with jack o' lanterns is just one of the quirkier joys of our California calendar. Watermelon, zucchini, cucumbers of all shapes, and sweet-fleshed melons are still piled high at Berkeley Bowl and the Temescal and Lakeshore Farmer's Markets. Some are sugary and dripping-luscious, others cool and crisp, but all share a botanical family, the Curcurbitacea, which also includes the vast array of hard-shelled winter squashes, from lumpy-bumpy gourds to acorn squash to Halloween pumpkins. Watermelons and pumpkins, seedy sisters under the skin. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There will be dark months ahead to welcome the comforting starch of the hard squashes. Right now, these last hot days demand something piquant and refreshing, rolling like a breeze over your tongue. Ceviche, gazpacho, lemonade, the tangy brine of seafood. Waiting for the bus on a hot Oakland sidewalk, I think longingly of a salad I had at the now-closed Chickenbone Cafe in Brooklyn on a hot July night. The chef, Zak Pelaccio, who'd trained at the French Laundry, built a crisscross stack of watermelon batons topped with whorls of grilled squid, interspersed with frilled shreds of mint and cilantro, salty bits of feta, and down at the bottom, tiny, tiny sweet-sour cubes of pickled watermelon rind. It was delicious, and also witty: watermelon two ways, both of them unexpected.\u003c/p>\n\u003cp>And then there was Bangkok melon salad created by John Beardsley when he was the chef at Ponzu in the Tenderloin a decade or so ago, an irresistible mix of honeydew and cantaloupe tossed with fresh ginger, lemongrass, lime, Thai basil and fresh chiles. (Yes, when it comes to deliciousness in all its forms, my palate's memory is a long one, its recall effortless.)\u003c/p>\n\u003cp>Yes, as cooks in hot climates know, melon goes better with salt and savory than you might think. Think of the Greeks' \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/03/happy-4th-from-my-village-to-yours/\">watermelon-and-feta salads\u003c/a>, or the Italians' classic, unbeatable combination of ripe cantaloupe veiled in sheer slices of prosciutto. \u003c/p>\n\u003cp>What you want with melon is something salty and a little sweet--that proscuitto, for example, or seafood that lies somewhere between silky and bouncy, like shrimp, octopus, scallops, or squid. \u003c/p>\n\u003cp>Squid is a particularly fine choice here. The locally caught stocks around Monterey Bay replenish themselves easily. Squid is cheap and adapts easily to a host of flavorings and ethnic bents, equally at home in a soy-saucy stir-fry as in a garlicky tomato sauce. \u003c/p>\n\u003cp>Like I said, squid is inexpensive. Whole, it can run as little as $2/lb; cleaned, $4 or $5/lb. Which kind you buy depends quite frankly on your tolerance for squid eyes, guts, and goo. I vowed, after cleaning my first bowlful of squid sometime back in 1991, that my first time would also be my last. But somehow I came home with a pound of complete squids last night, eyes and all. It's still, shall we say, a visceral process, but possible, if you're really committed to having a hands-on, tentacle-to-tail relationship with your squid. A sharp knife, some loud music, and someone ready to take out the garbage immediately afterwards all helps. Start with about 1 1/2 lbs if you're buying whole squid, to account for all the innards you'll be discarding.\u003c/p>\n\u003cp>So, here goes: Rinse squid well. If desired, trim off the tentacles (the bits on the top of the head that look like crazy hair) and set aside. There's no real neck to go by, but cut off what passes for a head below the eyes and discard. Reach into the body and pull out the hard, spine-like quill. Starting from the tip, squeeze downward toward the open end like you’re squeezing a tube of toothpaste. Squeeze out whatever's inside, rinsing frequently. Peel off the thin speckled membrane from the body. Trim off the triangular-shaped wings. \u003c/p>\n\u003cp>Once the body is reduced to a clean, translucent tube, slice it into thin rings. Repeat as needed. Pile rings and tentacles into a colander and rinse thoroughly one more time. (Children with a high gross-out tolerance may find this whole process amusing, and should be put to work immediately.) Pat dry. \u003c/p>\n\u003cp>If you have a mandoline, use it to make pretty, translucent ribbons of cucumber and radish, and see-through slices of red onion. As for cucumbers, the thin-skinned Armenian or Persian ones are particularly nice, since they tend to be less watery and seedy than your typical waxed-up supermarket cuke. You could also use a few small pickling or Kirby cukes instead. \u003c/p>\n\u003cp>\u003cstrong>End of Summer Squid Salad\u003c/strong>\u003cbr>\nYou can mix and match melons to your taste and visual sensibility. I like some combination of watermelon, honeydew, and cantaloupe, but experiment with whatever you find the most pleasing. You can chill this salad for a few hours before serving, but it's best the day it's made. A mix of lime and lemon juice is fine, if that's what you've got on hand, but don't, under any circumstances, use bottled lemon or lime juice. Not even the organic kind! They all taste like bitter battery acid and will wreck your beautiful salad. \u003c/p>\n\u003cp>\u003cstrong>Serves 4 \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 small red onion, peeled and sliced very thin\u003cbr>\n6 cups mixed melon chunks\u003cbr>\n1 large or two small cucumbers, peeled if waxed, thinly sliced\u003cbr>\na handful of radishes, trimmed and thinly sliced\u003cbr>\n1 lb cleaned squid, including tentacles if desired, bodies cut into thin rings\u003cbr>\n2 tsp Thai fish sauce, or to taste\u003cbr>\na small handful of chopped roasted, salted peanuts or cashews\u003cbr>\n1 jalapeno or serrano chile, green or red, sliced very thinly\u003cbr>\n2 tsp peanut or canola oil\u003cbr>\n2 or 3 limes\u003cbr>\n1 tbsp honey, if needed\u003cbr>\ngenerous handful of Thai basil, mint, and/or cilantro, or a combination, roughly chopped \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, cover onion slices with ice water, and set aside.\u003c/p>\n\u003cp>2. Toss melon, cucumbers, and radish together with juice of 1 lime. Refrigerate. \u003c/p>\n\u003cp>3. Toss squid with fish sauce, nuts, and chiles. \u003c/p>\n\u003cp>4. In a wok or saucepan over medium-high heat, heat oil until very hot. Add squid mixture and cook, stirring, until just opaque, firm but not rubbery. This should take less than a minute. Remove from heat and add juice of 1 lime. \u003c/p>\n\u003cp>6. Drain onions, rinse, and add to melon mixture. Add squid and chopped herbs. Toss and taste for seasoning, adding more lime juice or fish sauce to taste. If it seems too tart, add honey to taste. Divide between plates and serve. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Want to know more about local melons? The Crane family farm, longtime Sonoma melon growers, is offering a \u003ca href=\"http://www.sotoyomercd.org/events.html#CraneFarm\">tour and tasting\u003c/a> on Saturday, Oct. 9th, 2pm-4pm. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/17450/end-of-summer-squid-salad","authors":["5038"],"categories":["bayareabites_12"],"tags":["bayareabites_8423","bayareabites_1815","bayareabites_2839","bayareabites_218","bayareabites_2355","bayareabites_2352"],"label":"bayareabites"},"bayareabites_5036":{"type":"posts","id":"bayareabites_5036","meta":{"index":"posts_1591205157","site":"bayareabites","id":"5036","score":null,"sort":[1246630625000]},"guestAuthors":[],"slug":"happy-4th-from-my-village-to-yours","title":"Happy 4th: From My Village to Yours.","publishDate":1246630625,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg class=\"alignleft size-full wp-image-5037\" title=\"watermelon salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpceazulpm.jpg\" alt=\"watermelon salad\" width=\"262\" height=\"350\">Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\u003c/p>\n\u003cp>\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\u003c/p>\n\u003cp>These men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. They have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\u003c/p>\n\u003cp>And I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\u003c/p>\n\u003cp>Well, I can get away with things they can't, too, like speaking only in Sondheim lyrics. And giving Greeks a hard time about, well, being so damned \u003cem>Greek\u003c/em>. But it's only because I love them, I really do.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We clearly have our differences, but that is something I cherish. For example, in my childhood village of Anaheim, summer outings often included salads made from fresh Jell-o and organic, vine-ripened mini-marshmallows from my neighbors' gardens.\u003c/p>\n\u003cp>In the villages of my Greek co-workers, however, one will find strange, unnatural combinations. Things like tomatoes and cucumbers or, ripe watermelon and feta cheese.\u003c/p>\n\u003cp>They are crazy people, these Greeks.\u003c/p>\n\u003cp>Crazy good, I mean.\u003c/p>\n\u003cp>If you haven't tried this flavor combination, then you have not tasted summer. I know, that sounds like bad advertising copy, which is why I remain poor, but it's true, nevertheless.\u003c/p>\n\u003cp>Give it a go this weekend. I mean it. You'll thank me for it later, baby.\u003c/p>\n\u003cp>\u003cstrong>Karpouzi me Feta (Watermelon Salad)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves whoever, wherever and as many as you need.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5039\" title=\"God Bless Watermelon Salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpl3j2empm.jpg\" alt=\"God Bless Watermelon Salad\" width=\"350\" height=\"260\">\u003c/p>\n\u003cp>I've brought this dish to a few picnics in my day. The initial reaction to it is usually one of strange curiosity. Watermelon and, \u003cem>what? Feta?\u003c/em> How \u003cem>interesting\u003c/em>. I would never have thought to pair watermelon with cheese.\u003c/p>\n\u003cp>Well, I'm glad somebody did.\u003c/p>\n\u003cp>This is such a pleasantly simple dish to make. And it takes about five minutes to create a big bowl or platterful. The watermelon, which smacks of summertime, offers a bit of sweet refreshment and hydration, while the cheese lends a bit of salty protein. And the olive oil, of course, gives you a shiny, healthy-looking coat. It is the perfect antidote to drinking alcohol in the hot sun and, therefore, the perfect Fourth of July picnic salad-- all Red, White, and Green, just like the American flag is to the marginally colorblind.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>One of the best things about this recipe is that there really is no recipe, just a list of ingredients. You want a lot of cheese? Go for it. Lots of olive oil? Absolutely. And let it dribble down your chest a little and rub it in for a deep, dark, Bain de Soleil-like golden tan. Delicious.\u003c/p>\n\u003cp>1 small, ripe seedless (or not) watermelon, rind removed and cut into reasonably-sized cubes\u003c/p>\n\u003cp>Feta cheese. Good feta. Greek Feta. From Epiros, if possible. Cubed or crumbled.\u003c/p>\n\u003cp>Good olive oil. Extra virgin. No, it does not have to be Greek.\u003c/p>\n\u003cp>Fresh basil, torn into small pieces. Or even oregano.\u003c/p>\n\u003cp>Toasted pine nuts or pumpkin seeds. I thought pumpkin seeds were an inspired choice given the pumpkin's shape and vine-grown status. That, and the fact that the pine nut bin at the store had been ravaged by the time I got there.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On a picnic platter or other, preferred serving dish, place cubed watermelon.\u003c/p>\n\u003cp>2. Crumble the feta over the watermelon, drizzle with olive oil, and sprinkle the mass with herb-of-choice and nut/seed-of-choice.\u003c/p>\n\u003cp>3. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Watch the he-men crow and sweat over their grills while you kick back, have a drink, and accept compliments about your brilliant salad.\u003c/p>\n\n","blocks":[],"excerpt":"Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\r\n\r\n\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\r\n\r\nThese men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. The have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\r\n\r\nAnd I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\r\n","status":"publish","parent":0,"modified":1550601666,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":31,"wordCount":670},"headData":{"title":"Happy 4th: From My Village to Yours. | KQED","description":"Where I work, there are a small handful of men who occasionally begin their sentences with the phrase "In my village..."\r\n\r\n"In my village, we have a festival." "In my village, we would never treat an octopus in such a way."\r\n\r\nThese men can get away with saying such things as easily as they can get away with calling women "baby" because they are Greek. The have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\r\n\r\nAnd I have always been a little bit jealous. If I were to ever pepper my sentences with the words "In my village..." People would most likely assume it was Greenwich Village. And I can just forget about using the word "baby." Ever.\r\n","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":"","schema":{"@context":"http://schema.org","@type":"Article","headline":"Happy 4th: From My Village to Yours.","datePublished":"2009-07-03T14:17:05.000Z","dateModified":"2019-02-19T18:41:06.000Z","image":"https://cdn.kqed.org/wp-content/uploads/2020/02/KQED-OG-Image@1x.png"}},"disqusIdentifier":"5036 http://blogs.kqed.org/bayareabites/?p=5036","disqusUrl":"https://ww2.kqed.org/bayareabites/2009/07/03/happy-4th-from-my-village-to-yours/","disqusTitle":"Happy 4th: From My Village to Yours.","path":"/bayareabites/5036/happy-4th-from-my-village-to-yours","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-5037\" title=\"watermelon salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpceazulpm.jpg\" alt=\"watermelon salad\" width=\"262\" height=\"350\">Where I work, there are a small handful of men who occasionally begin their sentences with the phrase \"In my village...\"\u003c/p>\n\u003cp>\"In my village, we have a festival.\" \"In my village, we would never treat an octopus in such a way.\"\u003c/p>\n\u003cp>These men can get away with saying such things as easily as they can get away with calling women \"baby\" because they are Greek. They have the accent, they have an old world charm about them that clings like the smell of clove and stale cigarette smoke.\u003c/p>\n\u003cp>And I have always been a little bit jealous. If I were to ever pepper my sentences with the words \"In my village...\" People would most likely assume it was Greenwich Village. And I can just forget about using the word \"baby.\" Ever.\u003c/p>\n\u003cp>Well, I can get away with things they can't, too, like speaking only in Sondheim lyrics. And giving Greeks a hard time about, well, being so damned \u003cem>Greek\u003c/em>. But it's only because I love them, I really do.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We clearly have our differences, but that is something I cherish. For example, in my childhood village of Anaheim, summer outings often included salads made from fresh Jell-o and organic, vine-ripened mini-marshmallows from my neighbors' gardens.\u003c/p>\n\u003cp>In the villages of my Greek co-workers, however, one will find strange, unnatural combinations. Things like tomatoes and cucumbers or, ripe watermelon and feta cheese.\u003c/p>\n\u003cp>They are crazy people, these Greeks.\u003c/p>\n\u003cp>Crazy good, I mean.\u003c/p>\n\u003cp>If you haven't tried this flavor combination, then you have not tasted summer. I know, that sounds like bad advertising copy, which is why I remain poor, but it's true, nevertheless.\u003c/p>\n\u003cp>Give it a go this weekend. I mean it. You'll thank me for it later, baby.\u003c/p>\n\u003cp>\u003cstrong>Karpouzi me Feta (Watermelon Salad)\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves whoever, wherever and as many as you need.\u003c/strong>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-5039\" title=\"God Bless Watermelon Salad\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/phpl3j2empm.jpg\" alt=\"God Bless Watermelon Salad\" width=\"350\" height=\"260\">\u003c/p>\n\u003cp>I've brought this dish to a few picnics in my day. The initial reaction to it is usually one of strange curiosity. Watermelon and, \u003cem>what? Feta?\u003c/em> How \u003cem>interesting\u003c/em>. I would never have thought to pair watermelon with cheese.\u003c/p>\n\u003cp>Well, I'm glad somebody did.\u003c/p>\n\u003cp>This is such a pleasantly simple dish to make. And it takes about five minutes to create a big bowl or platterful. The watermelon, which smacks of summertime, offers a bit of sweet refreshment and hydration, while the cheese lends a bit of salty protein. And the olive oil, of course, gives you a shiny, healthy-looking coat. It is the perfect antidote to drinking alcohol in the hot sun and, therefore, the perfect Fourth of July picnic salad-- all Red, White, and Green, just like the American flag is to the marginally colorblind.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>One of the best things about this recipe is that there really is no recipe, just a list of ingredients. You want a lot of cheese? Go for it. Lots of olive oil? Absolutely. And let it dribble down your chest a little and rub it in for a deep, dark, Bain de Soleil-like golden tan. Delicious.\u003c/p>\n\u003cp>1 small, ripe seedless (or not) watermelon, rind removed and cut into reasonably-sized cubes\u003c/p>\n\u003cp>Feta cheese. Good feta. Greek Feta. From Epiros, if possible. Cubed or crumbled.\u003c/p>\n\u003cp>Good olive oil. Extra virgin. No, it does not have to be Greek.\u003c/p>\n\u003cp>Fresh basil, torn into small pieces. Or even oregano.\u003c/p>\n\u003cp>Toasted pine nuts or pumpkin seeds. I thought pumpkin seeds were an inspired choice given the pumpkin's shape and vine-grown status. That, and the fact that the pine nut bin at the store had been ravaged by the time I got there.\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. On a picnic platter or other, preferred serving dish, place cubed watermelon.\u003c/p>\n\u003cp>2. Crumble the feta over the watermelon, drizzle with olive oil, and sprinkle the mass with herb-of-choice and nut/seed-of-choice.\u003c/p>\n\u003cp>3. Serve immediately.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Watch the he-men crow and sweat over their grills while you kick back, have a drink, and accept compliments about your brilliant salad.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/5036/happy-4th-from-my-village-to-yours","authors":["5017"],"categories":["bayareabites_1763","bayareabites_12"],"tags":["bayareabites_2354","bayareabites_151","bayareabites_2357","bayareabites_2353","bayareabites_14738","bayareabites_2355","bayareabites_2352"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. 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Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. 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