By Stephanie March
By Dara Moskowitz Grumdahl
By Jason DeRusha
Harvest Beer Festival
By Parties Editors
The Morning After
By Tad Simons
Arts Off The Cuff
by Arts & Nightlife Editors
By Allison Kaplan
By Mpls.St.Paul Magazine
ASID MN Showcase Home
By Edina Realty
Stephanie Wilbur Ash
By Emily Howald Sefton
By Real Brides-to-Be
First Bite: Brewer's Table at Surly Brewing
By: | Posted: 07/03/2012
Did you know it's hot? If you didn't, all you have to do is look at the Twitter, they'll tell you. Me? I'm loving life at the top or bottom of the thermometer. Bring it, soak in it, sweat through it, thrive.
This Fourth of July looks to be a little more than some can handle, BBQ-wise, so I thought I'd help you out with some easy ideas that might make it all go down a bit smoother.
Lobster tails, of the cold water variety, are on sale right now for $4.99 at Lunds/Byerly's. They are sweet little 4oz. tails, and it couldn't be simpler to cook them. You're in the heat for no more than 10 minutes tops!
1. With a strong knife, crack the tails in half length-wise.
2. Brush with melted butter and spices (into the butter I mixed fresh chopped basil, salt, pepper, and crushed red peper).
3. Grill shell-side down for about 4-5 minutes, until flesh begins to become transluscent. Flip and grill the meat side for around 3 minutes, just until you get some lovely grill marks. Don't overcook, rubbery lobster is sad.
4. Pull them off the grill and throw them on a platter with fresh arugula that's been lightly hit with balsamic. Serve the melted butter mix on the side for post grill brushing.
Zip zucchini through a mandoline to make wide thin strips. Toss in olive oil and fresh herbs, add knobs of goat cheese and sprinkle with lemon juice. No cooking, all good.
Do a quick boil on some quinoa ( or couscous), add black beans, cherry tomatoes, chopped green onion, lime zest and juice, plus a bit of olive oil. The summer salad.
If you can stand the heat for a few more seconds, slice a big loaf of sourdough in half, hit it with olive oil, salt, pepper and grill it oil-side down first, then flip. Chop into chunks and top with smashed avocado, Sriracha, and cucumber.
White wine sangria is the easiest thing ever. Get a jug of affordable pinot grigio, add a few glugs of St. Germaine Elderflower and a bunch of cut up fruit (raspberries, peaches, blood orange, carambola) and let it chill in the fridge for a few hours before drinking. Garnish with mint.
Someone told me she only drinks bourbon in the winter, and I say phooooey. Nothing chills you down like an icy mix of The Derby: bourbon, lime juice, sweet vermouth, and Grand Marnier.
Now go, light things on fire, make merry in this wonderful country of ours.
Stephanie March is Mpls.St.Paul Magazine’s food and dining editor. See bio
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