Even though these feel fancy and special, they are very quick to make and pop into the oven at a moment’s notice. They are great alongside just about anything: soup, salad, bubbly, or on their own.
Lamb is fantastic on the grill, so this Fourth of July, try some lamb burgers jazzed up with cilantro, scallions, and an unexpected hit of fresh ginger, dolloped with cool herbed yogurt. For vegetarians, there’s a smoky spread of grilled eggplant and tahini, scooped into grilled pita and topped with crunchy carrot-mint salad.
I’m not talking about buying one of those birds encased in a plastic shield at the grocery store — the ones that were supposedly cooked on a rotisserie earlier that day — but really… who knows when it was roasted? I mean preparing a chicken that you cook in your backyard or on a deck — slowly with the seasonings you like. I’m talking about taking the chicken off the spit with your own hands and then eating it while it’s hot and juicy. Sounds primal but delectable, right?
Emeryville may have its charms–the world’s grooviest office, an Apple store with parking, Rudy’s Can’t Fail Cafe–but streetside barbecue was not among them.
Now, though, with the opening of Primo’s Parrilla, Argentine asado has come to the neighborhood, as authentic as it can get some six thousand miles from the pampas.
For me, however, summer isn’t the time I really like to cook out. I don’t buy into the convention that warm weather and clear skies should always encourage fire-building. It doesn’t make tons of sense to create heat outdoors on a truly hot day unless you’re abandoned in the wilds of rural Idaho without your trusty Vulcan range. Furthermore, I actually tend to crave the foods associated with cookouts during winter.
Tough times call for tough decisions. The California unemployment rate now stands at over 12 percent, and I’ve been underemployed since April. My cup of beans and rice runneth under, so I’m taking a cue from all those folks who have told me Henry is so cute they could just eat him. In short, I have a modest proposal.
In keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, Memphis Minnie’s, and Big Nate’s. There’s definitely something appealing about outlaw status, and barbecue wears it especially well, even here.