grill...

and because there is lots of summer remaining - something for the grill...
steaks, burgers, chicken, hot dogs - you name it and it's thrown on the grill. food from the grill is always amazing, but it is easy to get stuck in a rut. i have an easy way to spice up one of my favorite grilled treats, corn on the cob, with different kinds of compound butter.

compound butter may sound a bit scary, but it is so easy that it can hardly be considered cooking. but it will add that extra zing that you're looking for. check out some of my faves below.


basil butter
(also great on grilled steak, chicken,white fish, and potatoes)
2 sticks room temp unsalted butter
1/2 cup chopped basil
Kosher Salt and Pepper (to taste)

garlic butter
(also amazing on steak, grilled hamburger buns, potatoes)
1 stick room temp unsalted butter
4 cloves finely minced garlic
2 T chopped flat leaf parsley
1 T lemon juice
Kosher Salt (to taste)

savory chive butter
(try on grilled poultry or fish and cooked veggies)
2 sticks of room temp unsalted butter
2 T fresh chives (or more if you like)
8 drops of Worcestershire
Kosher Salt (to taste)

mexican herb butter
1 stick of room temp unsalted butter
2 T minced fresh cilantro
2 t ground cumin
1 t fresh lime juice
Kosher salt to taste
**kick this one up a notch by topping the hot buttered corn on the cob with grated cotija cheese.

directions:
for all of the above recipes, combine ingredients in a medium sized mixing bowl. serving:
transfer to a serving bowl and refrigerate until needed (you may want to bring it out about 10 - 20 mintues before to soften slightly).


and another food item you might save for your summer dining..

2 pounds green beans
1 1/2 teaspoons dijon mustard
2 tablespoons red wine vinegar
1/4 cup plus 1 tablespoon extra-virgin olive oil
kosher salt and freshly ground pepper
1 tablespoon chopped tarragon
1 tablespoon snipped chives
1/2 teaspoon chopped thyme leaves
1/2 pound cherry tomatoes, halved

directions
bring a large pot of salted water to a boil. add the green beans and cook until they are crisp-tender, about 5 minutes. drain and rinse the green beans under cold water until they are chilled; pat the green beans dry.
in a large bowl, whisk the mustard with the vinegar. gradually whisk in the olive oil and season with salt and pepper. Add the green beans, tarragon, chives and thyme and toss to coat. add the tomatoes, toss gently and serve.
make ahead
the salad can be refrigerated for up to 4 hours.