Posted: Jul 3, 2013 5:33 PM by Faye DeHoff
Updated: Jul 3, 2013 5:51 PM
TUCSON - In today's Let's Make a Meal, food contributor Jennifer English shares some of her favorite summer recipes.
The markets are bountiful right now with many of my favorite flavors of the year! Peaches, plums, watermelon, tomatoes, corn ....Hooray, it is Summer! Almost everyone will gather around a grill or smoker with plenty of classic all-American Fourth of July classics. Great hamburgers, hot dogs, ribs, steaks and more. We have offered great suggestion for burger alternatives (lamburgers), hot dog alternatives (artisan wursts).
As a native Bostonian, a staple of our July 4th celebrations were the classic Boston Baked beans. No, not the peanut candy ones. The soft, rich sweet ones that my grandmother would painstakingly make from scratch in her Boston Bean Pot. I inherited the bean pot and the recipe but I have had to rework it. I was reminded of this recipe by a Chef yesterday who suggested we do a baked bean dish on air. Then I remembered this classic. I added the hot dogs at the suggestion of The Chef and the results were rich and wonderful.
Tomato & Peach Summer Salad
One other dish I have fallen madly in love with this year is a simple salad I am eating every evening using the beautiful tree-ripened peaches and heirloom tomatoes we all have access to. Simply choose one or two ripe peaches, wash them, remove the pit and slice them thinly. Do the same with two washed, cored heirloom tomatoes. Arrange the slices of peach and tomatoes alternatively around a large serving plate or platter. Drizzle with very good olive oil. Drizzle, not douse. Then sprinkle chiffonade of fresh basil leaves ( thinly cut ribbons) all over the plate. Sprinkle with freshly ground pepper and sea salt. Devour. This dish looks gorgeous and in fact the sweet peaches and bright tomatoes play off each other magically. I make an open-faced sandwich of this with a great Italian style bread. Perfection. This beautiful composed salad will become an instant classic.
Boston Baked Beans & Hot Dogs
1 tablespoon butter 1 small onion, diced 1/4 pound bacon 6 links natural casing wieners, sliced 1 (28 ounce) can baked beans.
I like Friend's or Bush's Original DRAINED! 1 teaspoon Lea & Perrins sauce 1 tablespoon ketchup 1 teaspoon prepared dijon mustard 1 teaspoon prepared yellow mustard 1 teaspoon prepared grainy mustard 1 cup brown sugar, divided
1. Preheat an oven to 400 degrees F (200 degrees C).
2. Drain the beans and discard the liquid.
3. Melt the butter in a skillet over low heat. Cook and stir until the onion has softened and turned translucent, 10 to 15 minutes. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Cut bacon into bite-sized pieces and set aside.
4. Combine the drained baked beans, Lea & Perrins sauce, ketchup, mustards, hot dog slices and onions in a 2-quart casserole dish. Stir in 2/3 of the cooked bacon and 1/4 of the brown sugar until evenly mixed. Cover the bean mixture with the remaining bacon, and sprinkle with the remaining brown sugar.
5. Bake in the preheated oven until hot and bubbly, about 45 minutes
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