Updated 2011-08-15 23:16:35 ID=647:1

© 2011 The Romantic Table
©2011 The Romantic Table, Rotisserie Chicken with Oranges, Onion and Rosemary 2011-08-06 17:23:35:296
©2011 The Romantic Table

Rotisserie Chicken with Citrus, Onion and Rosemary, serve it simply on a bed of Spring Mix or Arugula, dressed with homemade Orange and Fennel Vinaigrette.

It may be the "dog-days" of August, but boy-oh-boy do we ever have some fun easy recipes for the grill that you're going to enjoy!


Most of the country is bemoaning the fact that we're in August's HOT Dog-Days. But here on the California Central Coast we've been blessed-especially this summer- with enjoyable moderate temperatures! As August unfolds, the weatherman is saying that we too here should prepare for some very hot days ahead. This month's recipes --all but one for the grill- are EASY-FUN-INEXPENSIVE-SOPHISTICATED-And best of all-DELICIOUS!

Our first recipe, Rotisserie Chicken Romantic Table Style is one of our long-time favorites here at home --and it's so easy and inexpensive to make! Let's face it, everything purchased in the grocery store seems to get more expensive with each visit. But the gold ole whole chicken, is still one of the best bargains in the meat counter! And it's so versatile!

©2011 The Romantic Table, Rosemary Skewers with Shrimp and Sea Scallops 2011-08-06 17:11:12:297
©2011 The Romantic Table

Rosemary Skewers with Shrimp and Sea Scallops, simply take the leaves off a rosemary branch, then alternate on the "skewer" shelled and de-veined shrimp and sea scallops that have been marinaded in a rosemary-citrus marinade.
We first rinse our chicken well in cold water, clean out the giblets etc. then season with salt and pepper and fill the cavity with slices of orange, lemon, and fresh rosemary. We then slip several small twigs of fresh rosemary under the skin. We truss it (see How to Truss Poultry) and put it on the grill's rotisserie for and hour or so. We like to serve it simply on a bed of Spring Mix or Arugula, dressed with our own homemade Orange and Fennel Vinaigrette, accompanied with some grilled bread, using some crusty peasant-style bread (our favorite is the very tasty Pugliese -especially Von's version.) Oh! The flavor combination is to die for! And served on a hot night--especially on the weekends, it's a perfect dinner solution --and oh so easy!

©2011 The Romantic Table, Grilled Romaine with a Raspberry-Walnut Vinaigrette 2011-08-06 17:13:02:298
©2011 The Romantic Table

Serve Grilled Romaine with a Raspberry-Walnut Vinaigrette either as an appetizer or a salad.
Rosemary Skewers with Shrimp and Sea Scallops is our next grilled offering. It is so simple, it's almost needs no recipe. It does have one requirement though-that you have access to fresh growing rosemary to make the skewers. You simply take the leaves off the rosemary branch, then alternate on the "skewer" shelled and de-veined shrimp and sea scallops that have been marinaded in a rosemary-citrus marinade, then put on the grill for a couple minutes each side. Oh! so good! And oh! so simple!---But yet a little sophisticated.

Our next grilled recipe is Grilled Romaine with Raspberry- Walnut Vinaigrette. You can serve this either as an appetizer or a salad. It's very unusual as well as flavorful. This too, is a simple recipe to make. Using Hearts of Romaine, you simply coat the romaine wedges in olive oil and add a little salt and pepper, then grill for a few minutes.Then put the grilled wedges on plates and top with our Raspberry-Walnut Vinaigrette and if you have them to spare, some chopped walnuts and raspberries. It's so good, you almost want to make it a meal!!

©2011 The Romantic Table, Gardeners Pasta 2011-08-06 17:15:26:299
©2011 The Romantic Table

Gardeners Pasta, using golden squash, diced red pepper, onion and fresh marjoram with pasta shells is very quick! In the time it takes to boil the pasta water and cook it, you can have the rest of the ingredients cooked to perfection.
Our pasta recipe this month is Gardeners Pasta, using golden squash, diced red pepper, onion and fresh marjoram with pasta shells. Now that it's August, the squash is in ts prime and these beauties are as good as they look. This recipe, too is pretty straight forward --and very quick! In the time it takes to boil the pasta water and cook it, you can have the rest of the ingredients cooked to perfection. The trick to this recipe's great flavor is to NOT over-cook it. Start by sauteing a little white onion in extra-virgin olive oil until softened, add in the diced red pepper, the thinly sliced golden squash coins, some chopped fresh marjoram and salt and pepper to taste and add a tad of chopped Italian parsley, then toss with pasta shells.- Topped with some grated Parmesan cheese and a glass of wine and you're all set for a great meal.

There you have it! Some fresh ideas for this month for the grill and kitchen. These offerings are thoroughly typical of our "Central Coast Style" recipes. Please see What are California Central Coast Style Recipes?

Living in this part of California is truly full of simple pleasures. Whether it's admiring a hawk in full flight soaring above you as you walk the picturesque countryside or just simply listening to the coo of perching great hoot owl before falling asleep, to watching your garden spring forth with food abundance that you can turn into an economical delightful treat. Enjoy!




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A tip from Sue!

Beware cooking wine!

Never use a "so-called cooking wine" that's marketed specifically as a cooking wine for your sauce. Only use a wine that would not be objectionable to drink by itself. In lighter sauces a good one to use is a nice Fume' Blanc or Sauvignon Blanc. In stronger red sauces, use a decent red wine such as a Barolo, Zinfandel or Cabernet.