Good Eats Outdoors

Summer Tomato and Onion Salad with Buttermilk Blue Cheese Dressing
Ingredients
Salad:

• 6 ripe heirloom tomatoes
• 1 red onion, sliced paper-thin
• 2 T. minced chives
• 12 shallots, sliced
• 1 c. flour, seasoned with paprika, salt, and pepper
• 1 c. milk

Buttermilk Blue Cheese Dressing:

• 6 oz. Maytag blue cheese
• 1/4 c. red wine vinegar
• 1 t. ground black pepper
• 1 T. Worcestshire sauce
• 1/4 c. cream
• 1/4 c. sour cream
• 1 T. minced dill
• 2 scallions, whites only
• 1/4 c. olive oil
• 1/2 c. buttermilk

Directions
Salad:
Arrange tomato and red onion on a platter. Pop the rings out of the shallots, then soak in milk for 20 minutes.

Drain shallots and toss with the flour, kicking off excess by dumping the rings in a mesh strainer. Fry in a quart of 350-degree oil (heated in a 4-quart pot) until crisp, then drain on paper towels.

Arrange shallots on platter, garnish with the chives, and serve with the dressing on the side.

—Andrew Zimmern

Grilled Chicken with Lemon and Herbs
Ingredients

• 4 young chickens, no bigger than 2 pounds each (poussin)
• 1/4 c. olive oil
• 4 garlic cloves, minced
• 1 lemon, sliced paper-thin
• Juice of 1 lemon
• 1 T. sea salt
• 8 sprigs each of fresh rosemary, thyme, and tarragon, tied into 4 bouquet garni

Directions
Cut out the backbone of each bird with a poultry shear and reserve or freeze for stock. Open bird up and flatten, tucking wing tips underneath the second wing joint. Make marinade by combining oil, garlic, lemon slices and juice, and salt. Using a metal skewer, attach the herb bundles to the bone side of the birds. Marinate butterflied chickens for twenty-four hours. Grill birds over medium direct heat for 25 to 35 minutes, skin side up. Finish birds skin side down only for the last 5 minutes of cooking to prevent sooty flare ups. When cooked through, platter and drizzle with fresh lemon juice, extra virgin olive oil, sea salt, and freshly ground white pepper. Serves 4.

—Andrew Zimmern

DeDe's Addictive Rhubarb Dessert
Ingredients
Crust:

• 1 c. butter
• 2 c. flour
• 2 T. granulated sugar

Fruit:

• 2 c. granulated sugar
• 6 egg yolks
• 1 c. cream or Rich Whip
• 4 T. flour
• 1/4 t. salt
• 5 c. rhubarb

Meringue:

• 6 egg whites
• 1 t. vanilla
• 12 T. granulated sugar
• 1/4 t. cream of tartar

Directions
Crust:
Combine butter, flour, and sugar. Pat crust into bottom of 9 x 13 cake pan. Bake at 350 degrees for 10 minutes. Let stand.

Fruit:
Mix egg yolks, cream, flour, salt, and sugar. Add washed and cut rhubarb. Mix completely and pour over baked crust. Bake at 350 degrees for 40–60 minutes.

Meringue:
Beat egg whites until frothy. Add vanilla and cream of tartar. Continue to beat and gradually add sugar, adding 2 T. of sugar at a time until soft peaks form. Spread over top of baked hot rhubarb. Bake at 375 degrees for 15 minutes or until golden brown.

—Christopher Hopkins