It's not delivery...it's HOMEMADE!

I like to grill food. Shrimp, corn, steak, fish...it might be in my head, but something about grilled food screams summer and summer makes me happy. Almost anything you make in a skillet or in the oven works on the grill. So why not pizza? (Nothing against Pizza Hut, by the way...but why get delivery pizza when you can make one yourself in almost the same time it takes for one to show up at your door?)

Simply put, grilling pizza is fabulous. Our go-to favorite toppings are caramelized onions and crisp pancetta (an Italian pork product, similar to bacon but not smoky...look for it at the deli counter), but any toppings can work. Think of the grill as one of those fiery ovens in the really good pizza joints. It crisps the crust with a hint of char that you just can't get from the regular oven.

I've only made it once, so this is my attempt at explaining the technique. Experiment with your grill, as charcoal will probably produce a different result than the gas grill I used. And again, top it however you like, but if you enjoy salty pork and sweet onions, this combo is to die for.

Grilled Pancetta and Onion Pizza
serves 4 to 6
16 oz prepared pizza dough (Publix makes a great one -- ask for it in the bakery.)
2 good-sized sweet onions
2 tablespoons extra virgin olive oil, divided, plus more for brushing
6 1/4-inch-thick slices of pancetta, diced
1/2 cup shredded mozzarella cheese
2 cups baby arugula, stems removed and roughly chopped
1/2 tablespoon lemon juice
Salt and pepper to taste

Heat outdoor grill to medium-high heat. (I suppose an indoor grill would work, but it's just not quite the same...)

Divide dough in half and roll into thin circles (or as close to a circle as you can get). Brush each side with olive oil and set aside.

Slice onion into half-moons. Put 1 tablespoon of oil in a large skillet and set over medium-high heat. Add onions and a pinch of salt and stir often until onions are golden brown and very soft, about 8 minutes.

Meanwhile, heat a smaller skillet over medium heat and add pancetta. Stir occasionally until crisp at the edges, about 5 minutes. Drain on paper towel-lined plate.

When onions and pancetta are finished, carefully place dough on grill. After about a minute to a minute and a half (when air bubbles start to appear on the up-side), flip the dough. Remove after one minute. (You want this side to be a bit under-done so it won't burn when you put it back on.)

Off the grill, top each pizza with half of the onions, pancetta and cheese. If using a gas grill, turn off the flames and place pizzas back on grill. (If using a charcoal grill, move coals to one side and place pizza over the now cooler side of the grates or just finish in the oven so the crust doesn't burn.) Cover grill to finish cooking pizzas and to melt the cheese, about 3 to 4 minutes.

While pizza is finishing, toss arugula with lemon juice and remaining tablespoon of olive oil. Salt and pepper to taste. When pizza comes off the grill, top with arugula salad and serve.

Like Buttah

When I got to choose a special meal for my family birthday dinner, I thought about things I don't often make myself. I landed on the perfect celebratory, once-a-year kind of dinner: New Orleans-style Cajun barbeque shrimp. If you've never had it, trust me: you're missing out.

Shrimp (head-on, mais oui!) are slowly cooked in a bath of Cajun-spiced butter. Rumor has it, it was created at an Italian/Cajun restaurant called Pascal's Manale in New Orleans. Served with a hunk of fresh French bread and a simple green salad, it's one of the most decadent, delicious meals ever. And even though it seems rich, it's truly not too heavy.

Be ready to get messy. This isn't the meal for your finest linens. Spread some newspaper on the table and set out a roll of paper towels for napkins. Serve the shrimp in a big bowl with empty bowls for the discarded shells. Serve with a simple green salad, lots of French bread and cold beer or a crisp white wine, turn the music up, and enjoy.

Cajun Barbeque Shrimp
serves 6
4 pounds shrimp, heads* and shells on
1 pound butter
1 cup olive oil
2 tablespoons Cajun seasoning
3 tablespoons black pepper (the stuff in the can is just fine here)
1 1/2 tablespoons paprika
2 tablespoons Worcestershire sauce
1/2 tablespoon salt
Juice from 2 lemons

Rinse and dry shrimp and set aside. Combine butter and oil in a large saucepan or stockpot over medium-low heat. When butter melts, add spices, Worcestershire and salt, and stir to combine.

Add shrimp. Toss to make sure shrimp are completely coated and cook until pink and firm. Off the heat, stir in lemon juice and serve.

*Though they're kind of hard to find, shrimp with the heads still on are crucial for the flavor of the dish. Also, whenever possible, I look for wild American shrimp. The flavor is incomparable.

Creamy Comfort

One of my favorite go-to comfort meals is pasta with tomatoes and sour cream. I think my mom created this dish out of empty-fridge/late-dinner frustration, but there's something about the combination of the creamy, lightly tangy sour cream and the freshness of tomatoes (especially delicious summertime tomatoes*) that just works. With a heavy dose of freshly grated Parmesan and a handful of fresh spinach wilted in, it could just be my perfect comfort supper.



Creamy Tomato Pasta
serves 2
1/2 pound dried short pasta (such as orzo, penne, rotini...)
1 large or 2 medium tomatoes*
1/3 cup sour cream (reduced fat works fine here)
1/4 cup freshly grated Parmesan cheese
1 tablespoon extra virgin olive oil
2 or 3 big handfuls of washed baby spinach, stems removed

Cook pasta according to package instructions. While pasta cooks, score the skin of the tomatoes with a paring knife in an X shape. Dunk tomatoes into the boiling pasta water for about 30 seconds or until skin starts peeling away from flesh. Remove with a slotted spoon and run under cool running water for a few seconds to cool.

Peel skin from tomatoes and cut in half. Discard seeds and excess liquid, then roughly chop. Set aside. In a small bowl, mix together sour cream and Parmesan. When pasta is al dente, drain and return to pot over very low heat. Add olive oil, stir, then add sour cream mixture. Toss in tomatoes and spinach and stir until everything is combined and the spinach is wilted.

This is best eaten on the couch in comfy clothes.

*You can use canned tomatoes, drained, when the tomatoes aren't in season but it's not quite the same. "Amarosa" tomatoes in the grocery store tend to be pretty good almost year round. They're pricey, but worth it.

I smell summer...

It's starting to smell like summer. I know that sounds kind of strange, but when you think about it, there are certain smells we associate with every season. For me, freshly cut grass, the after-rain smell (due to the daily afternoon rain Florida summers are known for) and the pervasive smell of charcoal grills all scream summertime.

I'm not picky: throw just about anything on a hot grill and I want to eat it. Maybe it has more to do with my consuming obsession with summer than the actual flavor of grilled foods, but to me, there's nothing better than an outdoor BBQ with friends, especially if there's a swimming pool nearby.

Burgers and hot dogs are tasty and cheap, but I wanted to think of another option that's just as simple, but has the potential to take a little backyard cookout from expected and ho-hum to fresh and impressive. Served with some ice-cold watermelon and homemade lemonade, you just may forget about the old standbys.

Summertime Steak with Grilled Corn & Dill Butter
serves 6
For the steak
2 2 lb flank steaks, trimmed of any big pieces of fat
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons ground coriander
1 tablespoon ground cumin
1 tablespoon Kosher salt
1 tablespoon ground black pepper
1 juicy lime

For the corn
6 ears of sweet corn, silk removed but husks on
1 stick of softened butter
1/4 cup fresh dill, finely chopped
1 teaspoon Kosher salt
Light squeeze of lemon juice

Combine the oil and spices (everything except the lime) in a small bowl and mix well with your fingers (it should make a paste.) Rub mixture evenly over entire steak and let marinate on counter top for 30 minutes.

Completely submerge corn in cold water (either in a large stockpot or in the sink) for 30 minutes. Meanwhile, combine the butter, dill, salt and lemon juice in a small bowl and set aside.

Prepare your grill and lightly brush grates with oil. Shake excess water off of corn and place directly on the grill. Close top to control flames. After 10 minutes, turn corn with tongs and cook, with the cover on, 8 to 10 minutes more. Pull corn off grill and set aside.

Brush grates with oil again and put steaks on. Cook 4 minutes per side for medium-rare. When finished, set aside for a few minutes to let juices re-distribute before slicing. When slicing, find the grain of the meat and slice against it. The more thinly you slice it, the more tender it will be.

Just before serving, squeeze the juice of a lime over the sliced steak. Peel back corn husks and slather generously with dill butter, or serve corn with butter in a bowl on the side.

Side note:
If you have a gas grill, lucky you. Hit the switch and you're set. But if you fall into the old-school charcoal grill category, there is one grilling sin that you should never, ever commit. I went to a party a few years ago where all of the otherwise delicious-looking BBQ had the distinctive and unpleasant flavor of lighter fluid. Nothing ruins hard work and incredible grilled food like the noxious aroma of gasoline. Do yourself and your guests a favor and outlaw those squeezy bottles of lighter fluid. Your best friend when lighting those stubborn little black nuggets is a charcoal chimney. For little more than $10, they ignite charcoal with zero chemicals. Plus it's a great way to recycle newspaper. Win-win!

Easy Being Green

I really can't think of a vegetable I don't like. Honestly. Even Brussels sprouts. It's all in the preparation. Roasting is usually my favorite way to make my veggies, especially Brussels sprouts, eggplant and broccoli. (Trust me, even if you thought you never liked broccoli, try it roasted. You'll change your tune.)

Generally, my favorite way to eat green beans is the good ol' Southern version — slow cooked in broth with salt pork. Not the healthiest, but still delicious. But my mom recently mentioned she made some green beans that she had to urge my 15-year-old brother to share, rather than begging him to eat more.

Cooked in a super-hot pan in a mixture of butter and olive oil, the sugars in the beans caramelize and the starchy, bland beans are transformed into sweet, juicy, crisp-tender bites of goodness. (Overboard? Make them yourself and tell me then.) Here's the thing: these are best when the beans are the skinny, French haricots verts. We tried the recipe with both skinny beans and regular beans, and the smaller, tender ones are the best. Look for them in the grocery store, pre-washed and bagged.

Mom's Green Beans
serves 4
2 bags haricots verts
1 1/2 tablespoons butter*
1 1/2 tablespoons extra virgin olive oil
Generous pinch of Kosher salt

Put butter and oil in a large skillet over medium-high to high heat. When butter stops bubbling and starts to turn light brown, add beans. Sprinkle with salt and sautee, tossing frequently at first to coat in the oil, then less often, letting beans brown in places. When the beans are tender and mostly browned, they're done. This usually takes 3-6 minutes. You want to see an even, golden-brown to dark brown color on the beans, but if they get too dark before they seem tender, turn the heat down.

*On a side note, I recently used Plugra brand butter for risotto. It's got a higher butter-fat content and less water than regular butter (the name is a play on the French words plus gras meaning more fat.) I have to say, we really tasted the difference. (You may remember that I am a big fan of butter...) The price was comparable to the other butters in the dairy aisle, and although it's obviously not the healthiest choice, I think if you're using butter, you may as well go all the way. Look for it and give it a try if you're a butter lover like me.

Dinner for One

When I'm on my own for dinner, I always have a silent debate with myself: cook and deal with the dishes and cleanup or take the easy road and order takeout. Tonight, my inner cook won out and I went straight to my go-to dinner for one — pasta. I don't know that I've ever met a pasta dish I didn't like. Simple or fancied up, it's one of the easiest and most satisfying things you can make.

I went to Publix and wandered the produce aisle for inspiration and my eyes landed on some bright green asparagus. I wanted shallots, but there were none, so a Vidalia onion went in the basket. Goat cheese with fine herbs and some "fresh" (soft, refrigerated) fettucine completed my shopping spree.

At home, I thought some herbes de Provence (a dried blend of rosemary, marjoram, basil, bay, thyme, and sometimes lavender), pine nuts and lemon zest might round out the dish. I was right. It was creamy, fresh and satisfying...a perfect meal for one. (Though it would easily double.)

Fettucine with Asparagus and Goat Cheese
serves 1
1/4 pound fettucine
2 teaspoons extra virgin olive oil
Half a small onion or 1 medium shallot, thinly sliced
Kosher salt
1/2 teaspoon herbes de Provence
10 asparagus spears
10 grinds fresh black pepper
1/2 tablespoon pine nuts
1/2 teaspoon lemon zest
1 to 2 ounces soft goat cheese

Cook fettucine per package instructions. Heat olive oil in a large skillet over medium-high heat. Add onion or shallot, a pinch of salt and herbes de Provence and cook, stirring, until onions are opaque and tender, about 3-4 minutes. Add in asparagus and pepper, and cook until asparagus are bright green and tender and the onions are golden in places. If skillet seems dry, sprinkle with a bit of water.

Meanwhile, heat a small skillet over medium heat and toast pine nuts until golden and fragrant. Set aside.

When pasta is done, drain and add to skillet and add a few spoonfuls of the pasta cooking water. Sprinkle with the lemon zest, add goat cheese to taste and toss. Top with toasted pine nuts and serve.

My New Buzz

I'm a coffee drinker from way back. I love a cafe au lait in the morning and iced latte in the afternoon. But I discovered something that's giving my old love a run for its money. My new favorite buzz-worthy drink is a South American tea called Yerba Mate (pronounced 'mah-tay').

It's the national drink of Uruguay and Argentina and has been drunk for centuries all over South America. Traditionally imbibed through a metal straw (called a bombilla) from a hollow gourd, it's shared family-style at gatherings and special events. When I was in Ecuador last fall, I saw instant yerba mate powder in a grocery store and on the shelf of a guinea pig farmer's kitchen. My Argentinian friend Vanessa's mom drinks it several times a day and swears it's the source of her boundless energy.

It just may be, because it has caffeine but doesn't cause jitters like the caffeine in coffee or regular tea, which is great. It's also considered a cure-all in South America (though I haven't seen any magic healing effects thus far) and it contains a bunch of antioxidants — even more than green tea.

The flavor is hard to describe. It's herbal and grassy, kind of smoky, and maybe it's just my overactive imagination, but it tastes almost ancient to me. My favorite way to drink it is in a "mate latte" with soy milk and honey. I've also had it iced — a company called Guayaki bottles it with fruit juice and also sells loose tea and tea bags.

I wouldn't say I'm a convert — I'll always be a coffee girl — but yerba mate is a definite keeper. If you enjoy herbal tea, give it a try...