While corn is grilling, in a small bowl
whisk together mayo and cayenne. Grate
cheese on the small whole side
of a box grater.

Brush mayonnaise mixture onto hot corn
and sprinkle with parm cheese. Serve
corn with lime wedges on side.
Drizzle on just before eating.


Potato Salad serves 6

3 ½ lbs. red skinned potatoes, peel, cut
¾ inch dice
3 T. White wine vinegar

Cook potatoes in large pot of boiling
salted water just until tender, about 12
minutes. Drain. Transfer to a large bowl,
drizzle vinegar over hot potatoes and
allow to cool to room temperature.

2 hard boiled eggs, chopped
½ c. each onion and celery chopped finely
1/3 c. Italian parsley chopped
¾ c. each mayonnaise and sour cream
4 t. Dijon mustard

Mix eggs, onions, celery and parsley into
potatoes. Whisk sour cream and mustard
in a bowl. Add to potatoes and mix in
gently. Season with salt and black
pepper. Taste and adjust the seasoning
as desired. Keep in the refrigerator until
need and serve with the bowl on top of a
bowl of ice if serving in the sun. Be safe.


Nectarine Cobbler
with vanilla ice cream
serves 8

Filling
4 lb. Nectarines, cut into wedges
(Do Not Peel)
¾ c. sugar
1/3 c. all purpose flour
2 T. fresh lemon juice

Position a rack in the center of the oven
and preheat to 400 degrees. Mix all
ingredients-Butter a 13x9x2 inch baking
dish and place ingredients in the
dish-bake for 15 minutes.

Topping
2 ¼ c. All purpose flour
6 T. Sugar
1 T. baking powder
¾ t. salt
¼ c. chilled unsalted butter cut
into ½ pieces
(continued below)












¼ c. chilled solid vegetable shortening
cut into ½ pieces
1 large egg beaten to blend
¾ c. plus 2 T. chilled buttermilk


Mix flour, 4 T. sugar, baking powder and
salt in a large bowl. Using finger tips, rub
in butter and shortening until mixture
resembles coarse meal. Add egg and
buttermilk-stir until batter forms.

Remove fruit from oven. Spoon batter
over hot filling in 12 mounds, spacing
evenly. Sprinkle with 2 T. sugar and bake
until juices thicken and topping is golden,
about 30 minutes. Serve warm with
vanilla ice cream.


Rum Punch

18 T. bottled whiskey sour mix or fresh
lemon juice

18 T. fresh orange juice
18 T. unsweetened pineapple juice
12 t. light rum
12 t. Di Saronno Amaretto
1/3 c. grenadine
6 T. Gosslings Black Seal Rum

Garnish with maraschino cherries and
orange wedges

Fill glasses with ice- stir together all
ingredients except Gosslings Rum- fill
glasses equally with the mixture and top
off the glasses with the Gosslings
Rum-garnish and Drink Responsibly!!!!!

VEGETARIAN ALERT!

You can use the same menu but
substitute either tempe or
tofu for the chicken.

You have to squeeze the water out of the
tofu by pressing with a paper towel on
both sides of the tofu. then proceed as
for the chicken except only grill about 10
to 15 minutes.  Enjoy!!!!!!!!!!!!!!!!!!!
and as always,......remember you can do it!
Just read the recipe twice and go slow.
15 South Orange Avenue
South Orange, NJ 07079
(973) 762-7077
www.gaslightbrewery.com
So until the next time we meet and discuss the finer things in life and
love- be well.
Live Long, Love Often,
Be Happy and Eat Well
Cynthia
Cynthia Soboti
Executive Chef
Gaslight Brewery and Restaurant
July is Hooooot!!!!!

It’s July 1st and it should be hot but thank god (I don’t
know what we did to deserve this great weather) it’s not.
It’s early in the morning, cool and beautiful-my wind
chimes are blowing in the breeze and the sound is rather
nice. Of course there is no one else around to disturb the
wonderful piece-early in the morning is such a nice time
of the day-perhaps the very best-you don’t have to deal
with any of the nonsense that the real world has to offer.

I’m not sure what has happened to the general public in
the last 50 or so years, but it has been a steady decline of
all the polite etiquette of a society that knew how to
behave in public like the proper way to dress when you go
out and words like please and thank you. I’m sure a good
number of Americans could never be presented to the
Queen (or our President for that matter) because they
would have no clue as to the proper way to
great either of them.

I guess it seems as I’m down on society as I streeetch the
word but we have got to realize that it is not a me-me I-I
world and that other people do breathe the same air we do
and share is still a word with great meaning.

With that in mind let’s talk about sharing a great
summer menu with people we love and maybe at your
next get together invite someone who is alone, lonely or
could just do with some TLC.

You’ll feel great and so will they.

----------------------------------------

OUR MENU

Chili-Rubbed Chicken with BBQ mop- Chili
Lime Grilled Corn on the Cob with Parmesan
black Pepper Butter-Potato Salad- Nectarine
Cobbler with Vanilla Ice Cream and Rum
Punch or take home a growler of Gaslight
Brewery’s Solstice-PERFECT WITH
ANYTHING!!!!!


Here we go.... take your time; you can do it!

(continued below)

¾ c. Chili Powder
3 T. Brown Sugar
2 t. Cayenne pepper Mix all ingredients
together

BBQ Mop
1 c. hickory BBQ sauce
¾ c. Ketchup
1/3 c. orange juice
1 T. soy sauce
1 t. hot pepper sauce (such as Tabasco)


Mix all ingredients in a bowl. Put in a pot and
keep on medium/high heat.
2---3 ½ lb. Chickens, quartered (back bone
discarded) or 3 ½ of the pieces you like.

Arrange chicken in a single layer on a baking
sheet. Season with salt and pepper. Sprinkle
chili rubs generously on both sides of
chicken, press to adhere. Let stand at room
temperature 1 hour.

3 c. mesquite wood chips soaked in cold
water 1 hour. (Optional)

When coals are white hot or your gas grill is
very hot-drain chips and scatter over the
fire-place chicken skin side down on the grill
rack away from the direct heat. Cover the
grill and cook chicken until cooked through,
turning every 5 minutes and covering
grill-about 35-40 minutes. The last 10
minutes mop the chicken with the sauce turn
after 5 minutes and mop the other side.
Serve hot or warm passing the rest of the
mop sauce.


Chili-Lime Grilled Corn on the Cob serves 6

12 ears of corn in the husk
¾ c. mayonnaise
¼ t. cayenne
1 c. shredded parmesan cheese
Lime wedges

Soak corn in husks in cold water 10 minutes.
Drain corn and grill on a rack set 5-6 inches
over coals until husks are charred about 10
minutes. Shuck corn and grill until kernels
are browned in spots, about 10 minutes.

(continued top of next column)