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Friday Question of the Day – What’s Your Favorite Summer Meal/Recipe? (reader request)

by Prince Of Petworth June 23, 2011 at 10:22 pm 48 Comments

Photo by PoPville flickr user caroline.angelo

I’ve had a couple of requests to get some recipes from PoPville so I thought it would make for a fun Friday Question of the Day. Personally my number one favorite summer time meal is lobster and corn on the cob. So, quick side question – where’s the best place (that’s not a fancy restaurant) to get lobster and corn on the cob in DC? Or should I just switch to crabs and old bay?

But for the Friday Question of the Day – it’s a simple one – what’s your favorite Summer meal (and for the cooks if you are able to share a basic recipe – all the better!)

Back in ’09 we spoke about our favorite summertime drinks here.

  • Grilled sausage from the Columbia Heights farmer’s market:


  • Anonymous

    Blanch the cut up okra, drain all that slime, add onions and tomato chunks, fry up nice and toasty. Serve with grilled NY strip or any old steak will do.

    Slice up some summer squash not too thick, not too thin, batter it up (milk, egg, flour, pepper), and pan fry with some good oil. Mmmmm.

    Red potatoes, not overboiled, whipped with lots of milk, butter, and salt.

    Hand breaded hand chopped chicken nuggets fried in olive oil.

    Pasta with garlic and tomato sauce.

    Plus corn on the cob.

    And sausage. And grilled onion.

    And cold beer.

  • Anon


    Marinade 2 lbs top sirloin (2″ cubed) in:
    1/2 cup olive oil
    1/3 cup sesame seeds
    2 medium onions large chops
    1/2 cup soy sauce
    1/4 cup lemon juice
    1 tablespoon sugar
    1/2 teaspoon cracked paper
    2 garlic cloves crushed

    Make kabobs with beef and onion, adding chopped bell peppers and cherry tomatoes.

    Cook with fire.


    I usually serve it with Lipton onion potatoes. 2 pounds red potatoes, quartered; mixed with a 1/4 cup of olive oil and a packet of Lipton dry onion soup mix. Bake in 9″ x13″ glass pyrex dish for 35-50 minutes.

  • Rob

    Shakshouka for breakfast after a long night of drinking on a hot summer night.

    • SOUP


    • angrychicken

      Love this. I usually have it for dinner when I’m being lazy and don’t want to spend more than 25 minutes standing over the stove.

    • StubsDC

      Here is an awesome recipe for it, too.


  • Kalorini

    Summer quinoa salad with tomatoes, cucumbers, and orange bell peppers :-) YUM!


  • Anonymous

    Chicken/tilapia paillard, as served at Room 11 or by Rachael Ray’s online recipe. Also tilapia fried up with chopped cherry tomatoes/black olives/garlic and a splash white wine.

  • Jonathan

    I must try this dish.

  • WDC

    Fresh tomatoes, basil and mozzarella from the farmers market: brush a little olive oil on fresh sliced bread, layer on the other stuff, grill for a minute on the foreman grill. Makes a good picnic sandwich!

    • Anonymous

      +1,000,000!! My absolute favorite :)

  • Anonymous

    During the hot summer months, I have found that most everyone likes a cup of cold as cucumber Gazpacho Soup that can be prepared in advance and served over several days kept in the refrigerator.

    Gazpacho Soup:


    • 1 1/2 pounds vine-ripened tomatoes, peeled, seeded and chopped
    • Bottle of Tomato juice
    • 1 cup cucumber, peeled, seeded and chopped
    • 1/2 cup chopped red bell pepper
    • 1/2 cup chopped red onion
    • 1 small jalapeno, seeded and minced
    • 1 medium garlic clove, minced
    • 1/4 cup extra-virgin olive oil
    • 1 lime, juiced
    • 2 teaspoons balsamic vinegar
    • 2 teaspoons Worcestershire sauce
    • 1/2 teaspoon toasted, ground cumin
    • 1 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 2 tablespoons fresh basil leaves, chiffonade


    Fill a 6-quart pot halfway full of water, set over high heat and bring to a boil.

    Make an X with a paring knife on the bottom of the tomatoes. Drop the tomatoes into the boiling water for 15 seconds, remove and transfer to an ice bath and allow to cool until able to handle, approximately 1 minute.

    Remove and pat dry. Peel, core and seed the tomatoes. When seeding the tomatoes, place the seeds and pulp into a fine mesh strainer set over a bowl in order to catch the juice. Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup.

    Place the tomatoes and juice into a large mixing bowl. Add the cucumber, bell pepper, red onion, jalapeno, garlic clove, olive oil, lime juice, balsamic vinegar, Worcestershire, cumin, salt and pepper and stir to combine.

    Transfer 1 1/2 cups of the mixture to a blender and puree for 15 to 20 seconds on high speed. Return the pureed mixture to the bowl and stir to combine.

    Cover and chill for 2 hours and up to overnight. Serve with chiffonade of Basil.

    -Recipe courtesy Alton Brown from Good Eats, Episode: American Slicer, 2007.

    • Jessica

      Sorry, I’m sure it’s great but my mom’s OG style gazpacho is the best I’ve ever had/made. BRAGGING! :) Gazpacho is an amazing summer recipe – serve in chilled bowls for guests.

      Bottle tomato juice
      4 roma tomatoes
      1 english cucumber
      1 red bell pepper
      1 green bell pepper
      1 orange/yellow bell pepper (for color, can use another red one)
      1 vidalia onion (sometimes I use two when they’re super sweet – they make for a lovely consistency in the soup)
      2 serrano peppers
      red wine vinegar

      for all the vegetables, chop half in to bite sized pieces and set aside. The other half of each vegetable, chop roughly. In a food processor/blender, add half of the bottle of tomato juice, and all of the rough chopped vegetables and blend until smooth. In a large container/bowl, add blended mixture, 1/2 the remaining tomato juice and all of the bite-sized tomatoes/cucumber/onion/pepper/serrano. Add salt, pepper, and a few splashes of red wine vinegar. Stir well and let sit, preferably over night.

      So refreshing

      • Kenny

        Yo Anon, i’m really happy for you and all and imma let you finish, BUT my momma gazpacho is one of the best of ALL time

        • Jessica

          Even though they did finish, it’s true that mom’s is the best.

  • When my garden starts producing, I love shepherd salad – purple, red and yellow pepper; yellow, orange and black tomato; red onio;, green and yellow cucumber; feta; mint; parsley, salt/pepper and a lemon/olive oil dressing. Served with fresh bread from the farmers market.

    Although rosemary lemonade has been a favorite beverage (with or without alcohol), blueberry-basil-ginger lemonade (from WPost food section is a new favorite.

    And for dessert, home made blueberry ice cream!

  • Jessica

    Summer corn. Summer tomatoes.

    How I use them together:
    in a saute pan with a little butter, toss in chopped onions (scallions work well too) until translucent. Add corn you’ve cut from the cob and saute until heated through but still crisp. Add quartered/halved cherry or grape tomatoes (fresh fresh!) and heat through enough to smush and release juices. You want the tomato juice to coat the corn. Add salt and pepper. That’s it! Sometimes I add basil or cilantro, but you want to taste to two stars and they can easily be overpowered.

    Also, in Joe Yonan’s book he has a recipe for corn stock using the corn cob – I am definitely trying that this year and using it in something (to cook quinoa with? to use a broth for ravioli?).

    • Dan

      First, this is a great question. Kudos PoP. Second thank you for the gazpacho recipies. I love gazpacho and look forward to tryiong both. Finally, corn and tomoatoes rock! My mom makes them as well but she lightly batters and fries slices of tomatoes and puts them over the corn and onion. So freakin good!

    • dreas

      No, no, you’re doing it wrong. :) No onions. Cut corn from the cob, saute with a glug of olive oil for a couple of minutes, remove from the heat and add chopped tomatoes–only good ones! Stir in a bunch of chopped basil and a tablespoon or two of balsamic. Let it cool if you can wait that long (it really is better at room temperature); hide salad from husband in the meantime.

      Also, tomato sandwiches. Good bread, fresh tomatoes, mayo, salt and pepper.

      • Jessica

        ooohhhh tomato sandwiches – amazing.

        What I posted is also – sorry, South Beach people – amazing on pasta. Some penne/rotini with the corn/tomato/scallion mixture – I’ve put basil and fresh mozzerella in there and THAT is good. Summer time – you need the butter and the fresh cheese though because the moisture creates a thick flavorful sauce when the tomatoes have cooked down a little.

        Israeli salad is also great with the persian cucumbers the farmers markets have. parsley, lemon, olive oil, tomatoes, cukes, onions, and maybe some pita chips crumbled on top. Dill also works well if you like dill.

        I could eat summer salads for dinner every day in summer.

    • Jane

      Oooh, that sounds great!

    • Al

      Corn stock is great and freezes well. Use in soups, esp Chowder!

  • SerenityNow

    Fresh berry cobbler or pie. Nothing fancy, I usually google a recipe! Just dont over-work the dough!

  • Native American JD

    Jerk chicken breast on a bun with cheddar and grilled bacon.

  • PG

    Meat (all kinds, with a spice rub, brine or marinade) cooked on my Big Green Egg. Too many different types and varieties to choose a favorite!

  • Kenny

    POP – a quick trip to Annapolis for crabs, corn, hush puppies & Yuengling will cure your lobster blues. Nothing better than an afternoon on the water chowing down on the above. Make sure to mix the seasoning with lots o vinegar. Mmmmm mmm

  • Anon

    Local steamed crabs. Grilled corn, diced potato and squash done on the grill, cheap cold beer. There is no other answer to this question.

  • Dan

    One of my new favorites is a recipe my mom found last year that my wife and I love. I can’t remember it exactly and will post it if I find it, but it basically goes like this:
    Make a dressing with olive oil, garlic, peaches and white balsamic vinegar – can’t remember what else.
    Slice heirloom tomatoes nice and thick, lay flat on a pan and sprinkle with goat cheese. Pour dressing over the tomatoes and top off with chopped pecans that have been lightly toasted.

  • LA

    Portabella Sliders

    4 Portabella Mushrooms
    4 Slices of provolone
    1 Med Zucchini shredded
    1 Med Carrot shredded
    1 Med Red Onion cut into ribbons
    1 Red pepper cut into ribbons
    1/4 C Parmesan Cheese
    1 TBS Olive oil
    1 tsp Lemon Juice
    ~1/4 C breadcrumbs to hold it all together
    Handful of Basil

    Preheat oven to 400 Degrees

    Clean and de-gill mushrooms, if desired.

    Heat a TBS of oil in a large skillet. Add the onion and peppers and cook until translucent and soft. Add the carrot, zucchini and lemon juice and cook for another 1-2 minutes. Toss in breadcrumbs and half of the parmesan, use only enough breadcrumbs to hold the vegetable mixture together.

    Place mushrooms on a baking sheet stem side up. Place one slice of cheese on top of each mushroom. Add the onion, pepper, carrot & zucchini mixture using an ice cream scoop. Sprinkle parmesan cheese on top and heat until heated through. Let cool a few minutes and before you serve, place a few basil leaves on top.


    My favorite summer recipe of all time, since you can buy most of the ingredients at your local farmer’s market.

  • PetworthRes

    Yay for the gazpacho recipes – looking forward to trying them out.

    I make a roasted eggplant dip that’s really delicious (and healthy, too):

    Roast 1 whole eggplant (prick with fork, put on tray in oven at 425 degrees for 1 hour, let cool)

    Scoop out all the insides of the roasted eggplant with a spoon and put in food processor

    Add juice of 1 lemon (adding zest too is great), 2-3 tablespoons olive oil, salt & pepper to taste

    Puree in food processor for 30 seconds, taste for lemon and salt.

    Add a generous amount of herbs, 1/4 cup or so (parsley or dill are great, basil or thyme would also be good), plus 1/2 cup chopped roasted walnuts. Pulse a few times to roughly chop.

    Scoop into a bowl and serve with pita chips, toasted baguette, veggies for dipping, etc.

    This is from a cookbook by Elisabeth Rozin, “Ethnic Cuisine: The Flavor Principle Cookbook.” It’s out of print now, but I guess it was good – I checked Half.com and all copies for sale are over $100! She has a lot of great cookbooks though – worth checking out if you like ethnic/global foods; lots of veg-friendly recipes, too.

  • PG


    “Grill the meat then put it on a bun. Eat it with your mouth, so that it goes into your belly. Repeat.”

    -Ron Swanson

  • Kate

    Low Country Boil!

  • Anonymous

    I love Tackle Box (either location) for non-fancy lobster and grilled corn on the cob.

  • caballero


  • Kim

    These recipes sound amazing!

    The one food that I will always and forever associate with summer is corn dogs. Not healthy in the least, but absolutely delicious, IMO.

    Actually, when I was growing up, my family loved going to several county fairs, carnivals, festivals, etc., so I associate all “fair foods” with summer: funnel cakes, fried veggies, fried swiss cheese, “fair fries” (thin cut, with lots of vinegar), the aforementioned corn dogs, Italian sausage sandwiches (DiRusso’s, yum). Again, not healthy, but those foods scream summer to me!

    • WDC

      You’ll be relieved to hear that food on sticks, like food taken from someone else’s plate, is calorie-neutral. Fact.

  • check out this recipe for one of the best summer salads you can have: melon, jalapeño, lime, red onion and cilantro salad (or with chicken)


  • 13NW


  • Sully

    Tomato bread salad.
    I usually get too many bread boules form farmer markets so I place the hard chunks in a a cookie jar until use. Basically bread chunks,crisp organic tomatoes,greenery (arugula, basil, etc) olive oil and salt and pepper.
    Delicious in its simplicity.

    • yum

      gotta try this!

  • Jane

    Charmoula sauce

    1 bunch cliantro
    1 bunch parsley
    3-4 garlic cloves
    1/4 cup or so of olive oil
    juice of 1 to 1.5 lemons
    1 tsp paprika
    1 tsp cumin
    dash cayenne
    Salt and pepper

    mix it up in the food processor and serve it on absolutely everything. Chicken, fish, tofu, veggies, a spoon.

    I’m completely addicted.

  • FH

    Cold almond soup.

  • notlawd

    Good question about the best place for crabs. I have some out of towners coming next weekend, anywhere in the city I can take them? I only know of good places in Baltimore.

    • PG

      Cantler’s in Annapolis.


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