Sharing Our Summer Recipes

Jun 3, 2012

Ah, summer time... when you can smell barbecue cooking and see picnic baskets on blankets in the grass.  These are the times in the northwest when we gather with friends and family to enjoy the great outdoors, good company, and good food.  With this in mind we asked the diligent folks at Northwest Public Radio to let you in on some of their favorite delicacies they like to take to a bbq or picnic:


Beer Can Chicken

By Sandi Billings, Major Gifts Officer

1 whole chicken

Enough olive oil to coat the chicken

Seasonings of your choice (ex: lemon and pepper; herbs; even bbq sauce)

Take a whole chicken, skin on, and coat it with olive oil and seasonings of your choice.  Open a can of beer—cheap beer is fine, because its primary job is to keep the chicken moist.  Pour a little out (in your mouth, if you wish!) and place the chicken cavity over the upright beer can so that the can and chicken will stand upright.  You can buy a can-chicken holder that will make it very stable.  Place the chicken and beer on a drip pan and place the whole thing on the grill on medium flame.  Cover the chicken with foil and let it roast for about 1.5 hours or until a meat thermometer is inserted into the thickest part of the thigh reads 160˚-165˚F.  If your grill is not big enough to cook it covered, you can roast it in the oven.

Extract the beer can from the chicken, cut it up and serve it with other deliciously grilled food like corn on the cob, thick-sliced yams, eggplant, zucchini, etc.   


Broccoli Salad   

By Natalie Bryant, Announcer                                                                                                                           

1 bunch of broccoli crowns

½ cup raisins

½ cup red onion (diced)

¾ cup mayo

½ cup sugar

2 T. apple cider vinegar

Shredded cheddar cheese

This is the only way I will eat broccoli!  Mix the broccoli crowns, raisins, and diced red onions together.  Mix the mayo, sugar, and apple cider vinegar in a separate bowl until well blended.  Pour over the broccoli mix.  Sprinkle with shredded cheddar cheese.  Refrigerate for 4-8 hours before serving. 


Korean Chicken Barbeque

By Phil Venditti, Friday Afternoon Classical Music Host


2 T. soy sauce

2 T. Korean red pepper paste (also known as gochujang, available at Asian groceries)

1-1 1/2 T. Korean red pepper powder (also known as gochugaru , available at Asian groceries)

2 T. chopped green onion

1 T. chopped garlic

1 T. ginger juice

1 T sesame oil

Sesame salt, to taste 

Black pepper, to taste

Salt, to taste

3-4 pounds of chicken parts, preferably on the bone

Mix all the marinade ingredients together. Make shallow cuts in chicken, then marinate for at least half and hour.  Preheat oven to 450˚F. Bake the chicken in the oven for 20-40 minutes.  



By Phil Venditti, Friday Afternoon Classical Music Host


Cooked Rice (from 5 cups uncooked)

20 sheets of seaweed

5 eggs

4 carrots

4 cucumbers

1 lb. spinach

½ lb. beef

1 bunch of green onions

About 5 cloves of garlic

1 T. sesame seeds

Soy sauce

Sesame seed oil

Pepper, salt, and sugar

These Korean treats are disks of stuffed rice wrapped in sheets of dried seaweed. They can be eaten warm right after they’re created, but lots of Korean parents make them early in the morning and put them in their children’s school lunch containers. They’re also a staple on picnics and hikes, since they’re nutritious, tasty, and packed with energy. Best not to leave them to the day after you make them, though; the seaweed is best when it’s crisp, and the rice is fluffiest when it’s fresh. Enjoy! (Oh—and they go very well with kimchi)

Cut meat in thin strips and marinate with 3 cloves crushed garlic, chopped green onions, sesame oil, soy sauce, and ½ teaspoon sugar.  Set in refrigerator while preparing other ingredients.  Cook the rice with an appropriate amount of water.  Cut cucumbers lengthwise and then into ¼-inch strips; sprinkle with salt; let sit for 15 minutes.  Rinse, squeeze out water; set aside.  Cut carrots into 1/8-1/4-inch strips.  Sauté, using canola or vegetable oil.  Set aside. Boil water and blanch spinach.  Squeeze out excess water and season by blending in remaining 2 cloves crushed garlic, a little soy sauce, sesame seeds, sesame oil, and a bit of green onions and sugar.  Fry eggs in a thin layer (like for an omelet); cut result into long, thin strips and set aside.  Sauté beef.  Put cooked rice in a big bowl until it stops steaming.  Season it with salt, crushed sesame seeds, and sesame oil.  Spread a sheet of seaweed on the wooden mat.  Spread a thin mixture of rice over the sheet.  Add all ingredients in strips and roll up the mat.  Cut the resulting cylinder into small pieces and eat.  


Summer Peach Caprese Salad

By Courtney Flatt, Environmental Issues Reporter

2 ripe summer peaches

8 oz. fresh mozzarella

1Ž4 cup extra virgin olive oil

Fresh basil leaves

White pepper to taste

A sprinkling of red sea salt

Slice each peach into 6 wedges.  Slice the mozzarella into 8 slices.  Layer, alternating between fruit and cheese – starting and ending with fruit.  Carefully place basil leaves beneath the salad.  Drizzle with olive oil and sprinkle with sea salt and white pepper.


Grilled Salad of Frisée, Grapes and Chèvre

By Courtney Flatt, Environmental Issues Reporter

1 small bunch of red grapes

1 bunch of frisée

4 oz. of soft chèvre

Handful of pine nuts

Balsamic vinegar

Salt and pepper to taste

Place the red grapes on the grill.  Flip once the grapes have grill marks.  Add the frisée to the grill and keep a close eye on it.  You only want the edges to blacken and for it to slightly wilt.  When the grapes just begin to wilt, remove them.  Chop the frisée and add it to a large mixing bowl.  Add the grapes, balsamic vinegar, salt and pepper and mix.  Top with chèvre and pine nuts and serve.  


Bacon Wrapped Water Chestnuts

By Thom Kokenge, All Things Considered Host

8 oz. can of whole water chestnuts

¼ cup soy or teriyaki sauce

1 t. sugar (brown sugar works too)

½ pound thick sliced bacon

Combine chestnuts with sauce and sugar, marinate at least 30 minutes. Microwave bacon long enough to cook off some grease, but still pliable (a couple minutes or so). Wrap each piece of bacon (may need to trim) around a chestnut and secure with a toothpick. Arrange in a shallow pan and bake at 325°F for 25 minutes or until bacon is done. Wait until cool to touch then dip each appetizer in BBQ sauce of choice.  Ready to serve.


Nectarine-Raspberry Pie

By Kerry Swanson, Station Manager

Pie crust for a 2 x 9 inch pie

8 cups sliced nectarines

1 T. lemon juice

¾ cup sugar

Pinch of salt

1 T lemon zest

2 T cornstarch

1 T peach brandy or kirsch

1 cup raspberries

Mix nectarines with lemon juice, sugar and salt and let sit for 30-60 minutes.  Transfer to a colander set over a bowl until a full cup of juice is in the bowl.  Boil this liquid down to ½ cup (it will be syrupy and lightly caramelized).  Allow to cool.  Mix nectarines with lemon zest and cornstarch, then add cooled syrup and brandy, tossing gently.  Transfer nectarine mixture to pie plate with the bottom crust in place.  Top with the raspberries and then the top crust.  Cut vents in top crust.  Bake in a 425°F oven for 45-55 minutes, until juice bubble thickly through the vents.  


Strawberry Rhubarb Pie with Oatmeal Crumb Topping

By Dee Ana Bell, Engineer


Pastry for single pie

2 heaping cups fresh strawberries, sliced

2 heaping cups rhubarb, chopped into 1 inch pieces

1 and ¼ cup sugar

½ cup flour



6 T. butter

½ cup brown sugar

2/3 cup flour

2/3 cup rolled oats

¼ t. cinnamon

¼ t. salt

Preheat oven to 375°F.  Combine sugar and flour for filling.  Arrange half of strawberries and rhubarb in pastry lined 9 inch pie pan (a deeper or glass pie pan is best to help prevent juices boiling over).  Sprinkle half with sugar mixture and then repeat.  Make the crumb topping: In a large bowl, combine all the topping ingredients except the butter.  Cut butter into mixture using a pastry blender or two butter knives until mixture resembles coarse bread crumbs.  Sprinkle the crumbs over the top of the pie filling.  Cook the pie on the center rack for 50 minutes at 375°F until the crumbs are a deep golden brown and rhubarb is soft.  To prevent overbrowning, put foil around the edges of the pie crust.  Place a foil covered cookie sheet on the oven rack below the pie to catch any juice overflow.  Let cooked pie cool for several minutes, then serve warm with vanilla ice cream or frozen yogurt.  


Cedar Plank Salmon

by Sue Ann Sheppard, Membership Coordinator

Cedar Planks

Salmon Fillets

Salt and Pepper

Dijon Mustard

Brown Sugar

Lemon Slices

Soak cedar planks for a couple of hours. Salt and pepper top of salmon filet. Coat top of salmon filet lightly with Dijon Mustard, then coat lightly with brown sugar, place lemon slices on top of salmon. Place cedar planks on grill heated to 400 for 3 min. Flip planks then put salmon on the hot planks. Grill 20 to 30 min….depending on filet’s thickness or until internal temp is 135.