Rum in the sauce spices up summer meal Barbecue: Steak and squash share the grill for a hot-weather thrill.

Fast & Fresh

August 28, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

The local farmers' market can provide almost everything needed for a carefree meal that says "summer." Little preparation is needed, and this freshest of produce can stand on its own without much embellishment.

A quick but unique twist for a barbecue sauce is the addition of cup rum and 2 tablespoons fresh lime juice to about cup of your favorite tomato-based barbecue sauce. Marinate the steak in this if you have the time; otherwise, dab it on as the steak grills.

The pattypan squash can be cut into wedges, doused with olive oil, salt and pepper and then grilled with the steak.

Fresh slices of mixed melons are a summer-cooling finish. Douse with a bit of extra lime juice.

Items you should have as staples are: garlic, olive oil, lemons, fresh basil, salt, pepper, rum, limes, barbecue sauce.

Your 10-item-or less shopping list: 1 flank steak, 1 quart tiny potatoes (about 1 inch in diameter), 2 cups cherry tomatoes, 4 medium pattypan squash, feta cheese and summer melons (watermelon, cantaloupe, honeydew).

Feta tiny potato salad

Serves 4

1 quart very tiny potatoes (about 1 pound)

2 cups cherry tomatoes, halved

cup feta cheese, crumbled

2 cloves garlic, minced

2 tablespoons olive oil

1 tablespoon fresh lemon juice

cup fresh basil leaves, torn

salt, pepper to taste

Bring about 2 inches of water to boil in a large pot. Add the potatoes and let cook gently for 10 to 12 minutes, or until just tender, but not mushy. Drain the potatoes and let cool slightly. Add the remaining ingredients to the pot and toss to mix. Place in a serving bowl and serve immediately, or chill in the refrigerator if serving later.

Per 1 cup serving of salad: 250 calories, 5 grams saturated fat, 1 gram polyunsaturated fat, 28 grams complex carbohydrates.

Menu

* Rum barbecued flank steak

* Feta potato salad

* Grilled pattypan squash

* Melon

Pub Date: 8/28/96

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