This summer’s heat has been truly draining! I’ve never been one to complain about hot weather as the years spent up North with the cold and snow have made me love and appreciate every hot and humid day here! I adjust my days to easier activities though; spending more time in the pool than bike riding, less baking and heating up my kitchen and eating smaller, lighter meals.
When I was growing up, my father’s garden supplied the basis of our summer meals. Gorgeous ripe tomatoes would find their way into every meal but I remember most the simple tomato and onion salad my mother would make several times a week. The true flavor and scent of the ripe, homegrown tomato made this simple salad so special. Dressed with just a touch of olive oil, salt and pepper and served with a chunk of Italian bread to mop up all the juices. This was my summer memory of a great tasting meal.
On Sunday we had tickets to see a baseball game…in an air-conditioned suite, thank you Randy. It was another hot day ahead of us and I wanted to make sure I had something ready for a casual, easy dinner. This dish is perfect for making ahead and eating at room temperature. The flavor intensifies with the tomatoes, garlic, herbs and juice saturating the chicken. It’s also a great dish for taking along on a picnic too.
The wings can be grilled or roasted with just a rub of olive oil and a sprinkling of kosher salt and ground pepper. While the wings are cooking, in a bowl, prepare the tomato dressing with two diced tomatoes, two sliced green onions, fresh parsley or basil and three minced garlic cloves. Drizzle on one tablespoon of red wine vinegar and two tablespoons of olive oil. Mix gently and season to taste with kosher salt and freshly ground pepper.
As soon as the wings are done, place the wings in a large non-reactive bowl, i.e., not metal, and pour over the tomato dressing. Cover and allow the wings to marinate for at least one hour at room temperature or refrigerate and remove one hour prior to serving. A sprinkle of gorgonzola is a great flavor touch too. Serve with garlic rubbed grilled bread and a salad.
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.