Morgan Robinson, chef-owner of Smoke Open Fire catering company in Napa, creates lavish Argentinean-style asados (barbecues), often in the middle of vineyards. Unexpected and satisfying with a briny bite, this egg dish riffs on a recipe from one of those feasts.
In this fresh take on the classic Cobb, a little smoky char adds depth to asparagus and green onions, and the grill turns prosciutto into crisp shards. Choose large asparagus so they won’t fall through the grates.
Cabbage Baked in Embers with Yogurt, Sumac, and Lemon Zest
Because of its size and density, cabbage lends itself well to the smoldering embers of the fire, where it transforms and emerges juicy, smoky, and meaty. Trust us, even people who think they don’t like cabbage—they’ve only had watery coleslaw or bland cabbage soup—go nuts for this addictive starter dish.
It’s a street-festival favorite: enormous pans of paella bubbling over open-air burners, drawing a crowd. Scott Ketterman of Portland’s Crown Paella, who’s created these delicious spectacles for up to 700 people, says that’s the whole point of paella. “It’s a communal dish that brings people together. In Valencia, where it’s from, it’s the traditional Sunday family meal.” For parties, he says,paella is a host’s dream. “You do most of the work beforehand, and then you just stand at the fire adding things to the pan, sipping wine and creating this amazingly impressive dish. People love to watch it cook.” Terrific as a main course, this vegetarian version is also good as a side for grilled fish or pork tenderloins.
To make it, you’ll need a sturdy 17- to 18-in. paella pan like the polished steel one from Hot Paella (from $43; ).
This dish is an easy way to jump-start the week--and cook outside on a summer night. Prep everything the night before to make it come together even more quickly, and serve with warm, crusty bread. This also makes a great communal first course for a party.
Crisp-edged bacon, starchy potatoes, and juicy onions together make an unbeatable side for just about any summer dish. The recipe, by Greg Denton and Gabrielle Quiñónez Denton of Ox restaurant in Portland, is adapted from their book . You'll need 6 flat metal skewers, each 14 in., or a dozen 7-in. skewers. You’ll need 6 flat metal skewers, each 14 in., or a dozen 7-in. skewers.