By Barbara Beltrami

Backyard barbecues are fine, but there are times, especially on a hot summer evening, when even the most dedicated griller doesn’t want to stand on a hot grill and roll over and clean up, no matter how cold it is. is it beer or how cold is the martini. in their other hand. This is the time to turn to cold sliced ​​meat or poultry or perhaps some boiled fish. Preceded by a cold soup and accompanied by homemade potato salad, coleslaw or a fresh green salad tossed with fresh herbs, it is a dinner that will please your family as well as company and ‘keeps you from the heat of the grill and the kitchen.

Grilled marinated steak

RESULT: Makes 6 servings


A 3-pound steak or boneless tenderloin

1 glass of dry red wine

1/4 cup sweet vermouth

1/4 red wine vinegar

1/3 cup olive oil

1 medium onion, chopped

1/2 cup ketchup

3 cloves of garlic, minced

2 bay leaves

1 teaspoon freshly grated ginger root

Salt and freshly ground pepper to taste


Preheat the grill to the highest level; brush the steak with a little olive oil; grill, turning once, until it reaches an internal temperature of 140-145 F and is pink inside for medium-rare; cook longer to make better. Transfer to a shallow non-reactive dish. In a medium nonreactive saucepan, combine the wine, vermouth, vinegar, oil, onion, tomato sauce, garlic, bay leaves, ginger root, and salt and pepper; simmer for 5 minutes, then pour over hot steak. Allow to cool completely, then cover tightly and refrigerate, turning occasionally, for at least 6 hours. When ready to serve, slice, arrange on a plate and spoon over the marinade. Serve with rice, snow peas and onion salad.

Poached salmon in wine with fennel-cucumber sauce

Poached salmon in wine with fennel-cucumber sauce

RESULT: Makes 4 servings


3 glasses of dry white wine

1 small onion, chopped

3 ribs celery leaves, chopped

3 sprigs of flat-leaf parsley

Four 6-8 ounce salmon fillets, skin on

1 1/2 cups plain Greek yogurt

1/3 cup chopped peeled and seeded cucumber

1/4 cup chopped red onion

1 clove of garlic, minced

1 1/2 tablespoons freshly squeezed lime juice

3 tablespoons of fresh chopped dill

Salt and freshly ground pepper to taste


In a deep pan, combine the wine, onion, celery and parsley; add 3 inches of water and bring to a boil, then reduce to a simmer. Carefully place the salmon fillets in the stock (make sure they are fully submerged) and bring the stock back to a boil. Cover and cook gently until the salmon is the same shade of pink on the inside as the outside, about 5 to 10 minutes. With a slotted spatula, carefully remove the fillets, peel off their skin and place on a plate, wipe off the white parts and leave for 15 minutes to cool slightly. Cover and refrigerate until ready to serve. In a medium bowl, combine the yogurt, cucumber, onion, garlic, lemon juice, dill, and salt and pepper; cover and refrigerate.

Grilled Chicken Salad

RESULT: Makes 4 to 6 servings


1 cup mayonnaise

1 tablespoon of freshly squeezed lemon juice

1 tablespoon prepared Dijon mustard

Salt and freshly ground pepper to taste

4 cups grilled boneless, skinless chicken breasts

1 cup finely chopped celery ribs

2 spoons of chopped onion

2 tablespoons chopped fresh dill

2 tablespoons of parsley with chopped leaves

1/2 cup chopped fresh chives

1/2 cup finely chopped sweet pickles

1 cup chopped walnuts

1 cup seedless green grapes halved

1 cup fresh or frozen cooked peas


In a small bowl, mix mayonnaise, lemon juice, mustard and salt and pepper. In a medium bowl, toss together the chicken, celery, onion, dill, parsley, chives and pickles; add mayonnaise mixture and toss evenly, then fold in walnuts, raisins and peas. Cover and refrigerate until chilled.

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