I want to grill and grill and grill some more, eat outside and devour tomatoes and corn.
Thread the knuckles of meat onto skewers, then grill them over a fairly hot grill; serve with seeded Italian semolina bread, hot sauce and a white sauce of mayonnaise, sour cream, minced garlic and a splash of red wine vinegar.
Alternatively, you might try Yewande Komolafe’s new recipe for grilled steak with sauce rof (above), a Senegalese condiment made of minced onion, parsley, scallions and chile.
I’d go with skirt or hanger steak there, and maybe one extra jalapeño for pop.
Or try Melissa Clark’s gingery grilled chicken thighs with charred peaches?
Persons:
Summers, Melissa Clark’s, Ali Slagle
Locations:
New York, Binghamton, Senegalese