August Recipes

Ingredients:

3 pints firm small mixed cherry and grape tomatoes
1/2 cup vodka
3 tablespoons white-wine vinegar
1 tablespoon superfine granulated sugar
1 teaspoon grated lemon zest
3 tablespoons kosher salt
1 1/2 tablespoons coarsely ground black pepper

To Prepare:

Ingredients

To Prepare

Stir together mayonnaise, chives, and a pinch each of salt and pepper. Spread 4 slices of toast with some of mayonnaise and top with half of egg, tomato, bacon, and herbs. Spread both sides of 4 more slices of toast with mayonnaise and place on top. Cover with remaining egg, tomato, bacon, herbs, and toast (spread with mayonnaise). Secure sandwiches with picks and cut as desired.

Ingredients:

2 tablespoons miso (preferably white)
1 1/2 tablespoons mirin (Japanese sweet rice wine)
1 teaspoon soy sauce
1 teaspoon Asian sesame oil
1 1/2 lb (1/2-inch-thick) blade steaks

To Prepare:

Whisk together all ingredients except steaks. With kitchen shears in middle of steaks, snip once through center gristle to prevent curling. Pat steaks dry and coat with miso mixture. Let stand 10 to 20 minutes. Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas). Oil grill rack, then grill steaks, covered only if using a gas grill, turning over once, 4 to 6 minutes total for medium-rare.

Ingredients

6 (1/2-inch-thick) triangular slices of seedless watermelon (about 4 inches wide, from a 1-lb piece), rind removed
Olive oil for brushing
6 small heirloom tomatoes, quartered
2 teaspoons raspberry vinegar
1/2 cup plain Greek-style yogurt
2 teaspoons Sherry vinegar
1 1/2 cups watercress sprigs
1/4 cup finely chopped basil

To Prepare:

Prepare grill. Lightly brush one side of watermelon slices with olive oil. Season lightly with salt and pepper. Grill, oiled sides down, until grill marks appear, 2 to 3 minutes. Transfer to a cutting board. Cut into 1-inch pieces. Toss tomatoes with raspberry vinegar and 1/4 tsp each of salt and pepper in a bowl and let macerate 5 minutes. Whisk together yogurt, Sherry vinegar, 1/2 tsp salt, and 1/4 tsp pepper. Top watermelon and tomatoes (with their juices) with watercress and basil and serve with dollops of yogurt dressing.