Perfect Summer Recipes For September

Although the summer season is finished, East Enders continue grilling and eating alfresco until the weather becomes too chilly. Most “Hamptonites” admit September is their favorite time to entertain!

Pick out the best looking unblemished bell peppers (red, green and yellow) red onions and any other vegetable that looks good from the farm stand (including corn on the cob) to create this delicious, healthy and beautiful dinner menu. You’ll need boneless chicken breasts and fresh mint for the entrée.

Start with an appetizer of sliced heirloom tomatoes and buffalo mozzarella balls with fresh basil, salt and pepper drizzled with balsamic glaze and extra virgin olive oil. Follow with grilled chicken kabobs and roasted fresh corn off the cob as a side dish. If this menu is too healthy for you, serve your favorite creamy ice cream with hot salted caramel sauce for dessert.

Bon appétit!

Greek Style Chicken, Bell Pepper, And Onion Kabobs(Serves 4)4 boneless skinless chicken breasts, rinsed and drainedFor the chicken marinade:4 cloves garlic, minced

1 large fistful of fresh mint leaves, chopped

Grated zest of one lemon

Juice of 2 large lemons—about 1/3 cup

1/3 cup extra virgin olive oil

Sea salt and freshly ground black pepper to taste

Pinch of red pepper flakesFor the kabobs:1 bunch fresh mint, about 30 leaves, washed

1 large red bell pepper, cored, seeded and cut into 1-inch cubes

1 large green bell pepper, cored, seeded and cut into 1-inch cubes

1 large red onion, halved with root end intact, cut into 1-inch wedgesBasting sauce:2 cloves garlic, minced

1/4 cup fresh lemon juice

1/3 cup extra virgin olive oil

Sea salt to taste

Freshly ground black pepper to tasteTo prepare:Drain the chicken breasts, pat dry with paper towels and cut into 1-inch cubes.

In a mixing bowl, whisk garlic, chopped mint, lemon zest and juice, and olive oil together.

Stir in salt, pepper, and pepper flakes.

Add chicken and toss to coat the pieces, cover with plastic wrap and refrigerate at least one hour or up to six hours before grilling.To assemble and grill:Preheat the grill to high.

Have on hand 12 metal skewers and a basting brush.

In a small bowl, whisk garlic, lemon juice, olive oil, salt and pepper together until blended for basting sauce. Set aside.

Meanwhile, remove leaves from mint sprigs, cube peppers and set aside.

Cut onion into wedges, separate the layers, and set aside.

Thread peppers and onion alternately with a mint leaf in between here and there on the skewers.

Divide vegetables among the skewers.

Set on baking sheet.

Just before grilling, thread cube of chicken, then mint leaf, and onion layer, and repeat the process onto the remaining skewers.

Set on baking sheet.

Discard the marinade.

Arrange skewers of vegetables on the grill and cook over high heat until the edges are brown with marks, rotating the skewers every so often.

With a pastry brush, baste the vegetables and chicken with basting sauce during the cooking process.

Cook vegetables until they are crunch tender.

Cook chicken until completely done (cut into one large cube to check for doneness) but juicy. To serve: Attractively arrange the skewers on a large platter and serve at once.Roasted Fresh Corn(Serves 4)6 to 8 ears of fresh corn kernels cut off the cob

Extra virgin olive oil for drizzling

2 tablespoons unsalted butter

Sea salt and freshly ground black pepper to tasteTo prepare:Preheat the oven to 425 degrees F.

Lightly coat the bottom of a shallow glass-baking dish with olive oil.

Stand the shucked ears of corn in a mixing bowl and with a sharp knife, cut kernels off the corncob.

Discard the cobs.

Drizzle just enough olive oil over the corn to barely coat them, season with salt and pepper, and toss well.

Transfer the corn to the baking dish.

Dot the top with butter and bake until the corn is tender about 15 minutes or according to personal preference.

Taste and adjust the seasonings and serve as a side dish.Joanna’s Salted 
Caramel Sauce(Yields 2 cups)1 1/4 cups sugar

1/3 cup water

3 tablespoons light corn syrup

1 cup heavy cream

5 tablespoons unsalted butter, at room temperature

1 1/2 teaspoons coarse sea salt, finely crushedTo prepare:In a medium saucepan over high heat, add the sugar, water, corn syrup, and bring to a boil.

Cook until the syrup turns a rich amber color, about six to seven minutes, swirling the pan and washing down any crystals on the sides of the pan with a wet pastry brush to prevent them from burning.

Remove the pan from the heat and whisk in the cream, (be careful it will bubble up the edges of the pan) whisk in butter and salt.

Taste and adjust the salt.

Set aside and serve warm.

Or transfer to a clean glass jar and refrigerate.

Set the jar in a pan of simmering water to reheat the sauce before serving.