From Top Chefs to Your Kitchen

If you’re looking for a truly American menu to celebrate summer, take a look at what your regional neighbors are serving this season. Today’s summer foods are defined by the bounty of ingredients, flavors and cultural heritage that each region celebrates with pride.

So, what makes summer cuisine in California different from that served in South Carolina? McCormick’s Flavor Council – a group of six premier chefs and culinary advisors from around the country – shares exclusive insights and recipes that you can prepare at home using the flavors that are popular on America’s tables this summer.

Let's start with a taste of the Midwest, where summer picnic baskets overflow with smoked meats, fresh garden vegetable relishes and homemade berry pies. Local farms produce the region's freshest corn, squash, mushrooms, and zucchini as well as an assortment of perfectly ripened fruit such as deep-red cherries, blackberries and strawberries. Summer in the Midwest also harbors a variety of fresh fish from the Great Lakes including salmon, smelt and whitefish. You can always count on some grilled bratwurst or pork ribs to satisfy your barbecue craving.

Chef Paul Kahan, owner and executive chef of Chicago’s Blackbird, loves the summer season because it hosts a colorful bounty of flavorful local ingredients. Kahan celebrates summer with regionally inspired dishes such as Grilled Sausage Salad with Crushed Fennel Vinaigrette. Toasted fennel seeds harmonize with grilled sausage and bratwurst, while celery, red potatoes and refreshing tarragon round out the dish with a wholesome flavor.

Out on the West Coast, local flavors conjure up a melting pot of Asian and Hispanic cultures, while healthy cuisine weaves a common thread in Pacific-inspired foods. Daily strolls through the many farmers’ markets show baskets overflowing with nectarines, plums, tomatoes, tomatillos, chiles, and baby greens. In addition to your produce, the region offers delicious artisan breads and cheeses and an array of Californian wines perfect to end any long day.

Chef Suzanne Goin, co-owner and executive chef of Lucques in Los Angeles, constantly strives to find new ways of showcasing local cuisine, and at this time of year, she particularly relishes the farmers’ markets blooming with heirloom vegetables such as tomatoes and beans. Goin offers an alternative to traditional hamburgers with California Grilled Lamb Burgers with Cumin Yogurt. Popular Cal-Med flavors of fennel, coriander, oregano, paprika and red pepper add heat and spice to the lamb, while cool yogurt refreshes the palate and leaves a pleasant taste of cumin lingering beyond the bite.

Dipping into the Southwest, you'll quickly taste the rustic, wholesome flavor inspired by a fusion of Native American, Mexican and cowboy cuisines. From Texas to New Mexico and Arizona to Nevada, you'll find an abundance of chiles, corn, rice, beans, cilantro, cumin, cinnamon, vanilla and lime. Chef Robert Del Grande, owner and executive chef of Houston’s Café Annie, takes advantage of regional favorites in casual dishes such as Southwestern Grilled Chicken with Lime Butter.

The combination of cinnamon, chili powder, cocoa, and pepper captures the flair and essence of the Southwest, while a spike of lime in the butter drizzle adds refreshing zest. As a wonderful complement to this chicken dish, make Texas New Potato Salad with Grilled Red Onions. Bold flavors of red wine vinegar, oregano, cumin, coriander and chiles make this side dish unmistakably Big Tex! The Mid-Atlantic represents a wealth of fresh fruits and vegetables from New Jersey's Garden State to the abundance of seafood from the Chesapeake Bay.

Famous for its numerous farmers’ markets, these coastal states enjoy plenty of sweet corn, plump tomatoes, summer squash and fresh berries during the warm weather months. Grilled seafood, hamburgers and steaks are favorite accompaniments to the region’s freshest offerings. Chef Wylie Dufresne, executive chef at 71 Clinton Fresh Food in Manhattan’s Lower East Side, enjoys the summer heat with Mid-Atlantic Grilled Flank Steak. Marinated in a flavorful combination of soy sauce, lemon, fennel, ginger and chili powder, this steak is bold, yet easy to prepare!

Perhaps one of the best places to celebrate summer is in the South where the comforts of down-home cooking sprawl over a harvest of delightful summer ingredients. Fried green tomatoes, okra, sweet corn, fresh greens, peaches and Vidalia onions are sure signs that summer has arrived to the region.

Make the most of this fresh produce by pairing them with smoked meats, slow-cooked pulled-pork, fried chicken, shrimp and catfish. For a side dish with real Southern charm, enjoy Roasted Corn with Smoked Bacon and Southern Caramelized Vidalia Onions created by Chef Bob Waggoner, executive chef at The Charleston Grill in Charleston, South Carolina.

Lastly, make sure to stop by the Northeast for a memorable summer meal where seafood and seasonal fruit are most abundant. Northeastern cuisine harmoniously intertwines the Native American and English settler heritage with the bounty of the cold Atlantic Ocean. Cambridge-based, Chef Chris Schlesinger, owner and executive chef of the East Coast Grill, points to the rich history, seasonal ingredients from small regional farms, and the variety of coastline seafood as key contributors to a Yankee summer menu. New England clam and lobster bakes at the beach bring family and friends together.

For a classic summer dessert, Schlesinger suggests New England Pear-Blueberry Crisp flavored with brown sugar, cinnamon and walnuts and a mix of juicy blueberries, pears, apples and rhubarb.

About The Author:

Betty Jackson is a successful author and regular contributor to http://www.1st-in-kitchens.com. Everything for your kitchen to make it look great and make cooking a whole lot easier.