summer cooking Outdoor cooking in the summer time is something we all love and have fond memories of grilling with your dad, having a rooftop barbecue with friends or firing up that makeshift grill at the beach. Given all the comforts of indoor cooking, there is something so inherent to our nature that just calls us to cook and eat in the open air. For some reason, food cooked outside always tastes and smells better. It feels closer to the heart, like the food cooked on the grill is somehow holier or more wholesome. Maybe it’s the communal effort of the process that brings people together on a simplistic, but essential level. The fact that you have friends pitching in with the fire, the steaks or hotdogs, somebody is slicing the vegetables, somebody else is setting the table or the picnic blanket. Cooking and grilling outside has always been a family time, a community time, and a time to gather in celebration of the bounty. And yes, there is much pride to go around; pitmasters and “barbecue kings” have taken their rightful place in the glory of our chef-centered food culture. But to me, those simple memories of grilling with the family or with friends are what linger in the heart like that beautiful smell of the fire lingers after dark. Like most kids, I think my earliest memory of grilling was a beach shish kabob my uncle made when I was around six or seven. We were at the beach with the family, everybody got a lot of sun and lots of swimming time and towards sundown the small campfires started to sprout along the river. Everybody was settling down for some dinner. The most popular item on everyone’s menu: the pork shish kabob with grilled tomatoes. Long metal skewers pierced large chunks of marinated beef and pork, whole cherry or plum tomatoes and onions. As they sizzled over a simple grate layer on hot coals and random wood chips, I took in the unique aroma of fresh cooked meat on an open fire. That smell is so intoxicating, the burned ends of the pork, caramelized fat and sweet acidic juices of the tomato all come together in perfect harmony. I hope you all enjoy this summer season! Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Avenue, LIC www.bearnyc.com www.ChefNatasha.com chef's corner CHEF NATASHA POGREBINSKY PORK SHISH KABOBS Ingredients: 5 lb of pork shoulder chunks 5 garlic cloves 2 cups vinegar 2 cups cola 1 oz olive oil Salt, pepper 1/2 cup tomato paste 1 tsp ginger paste or powder 2 large onions – cut in quarters 4 large plum tomatoes – cut in quarters Skewers Directions: • Marinate pork in a mixture of garlic, vinegar, cola, oil, salt, pepper, tomato paste, ginger for two to five hours. • Skewer the meat, cut tomatoes, cut onions and brush with the leftover marinate. • Grill over open fire, or on a stove top grill until the meat is cooked on all sides, about five minutes per side. • Continue to brush with the left over marinate to keep the meat juicy and flavorful. • Serve with side of boiled potatoes, green salad or rice.
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