I crave this salad all summer long. My first real deal, completely authentic Greek Salad experience occurred in 2009 when Gavin and I traveled to Crete. We stayed just outside Chania, a small town on the northern coast. Chania is stunningly beautiful. Hot sunshine, turquoise waters, rugged mountains, ancient ruins, a beautiful Venetian harbor and incredible food.
We stayed in a little self-catering apartment complex complete with an on site taverna. We ate in other tavernas in Old Town Chania, but the food in that little restaurant was just as good, if not better. We always started our meal with a small bowl of tzatziki and a few nibbles. This was followed by grilled chicken or lamb souvlaki, served with pita bread and a very delicious potato salad heavily dressed in lemon juice and extra virgin olive oil.
What really stands out in my memory is the Greek Salad I had for lunch. It was unlike any Greek Salad I’ve ever eaten. The salad was full of locally grown, sweet, sun-ripened tomatoes and cucumbers. Thankfully, there was not a trace of cheap iceberg lettuce. The meaty, deep purple kalamata olives added a rich fruitiness. The salad was dressed with a local Cretan extra virgin olive oil, a splash of red wine vinegar and a generous pinch of dried oregano. The salad was topped with a large slab of creamy, tangy feta cheese. It was one of the best dishes I’ve ever eaten and I’ve been obsessed with re-creating it ever since.
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The best BBQ Baked Beans I’ve ever tasted – ultra rich, tangy, sweet and smoky. A summer barbecue essential!
I’m cutting right to the chase. These are the BEST. BBQ. BAKED. BEANS. EVER. I’m not one to use the word “best” casually, I only use it when I really mean it. I would be shocked if I met baked beans I liked more than these. You don’t need any other recipe, this is it. Send the others back where they came from.
I first came across this recipe in Adam Perry Lang’s Serious Barbecue cookbook. I’m pretty sure I almost fainted after the first spoonful. These beans are so flavorsome and rich. You can practically taste the richness with your eyes just by looking at that dark burgundy color. The barbecue flavor is very concentrated, equally sweet, tangy and smoky.
This must be what real BBQ baked beans are supposed to taste like. You see, growing up we only ever ate Bush’s canned baked beans. I’ve also eaten an alarmingly large amount of Heinz baked beans since making my way across the pond. The contrast between those and these is drastic, to say the least.
Of course, me being me, I can’t let well enough alone. I made a few changes to Adam’s fantastic recipe to make it even more fantastic. For me. Hopefully for you too. I will admit that the original recipe is a bit too sharp and rich for my liking. I’ve made a few changes to correct this, but have in no way shape or form sacrificed that immense barbecue flavor.
I will give you three solid reasons why you will love this recipe as much as I do:
1. Homemade BBQ Sauce. Please see my previous post. Have you tried this yet? If you haven’t, please do. I mean look at it. Luscious. I could eat it with a spoon.
Yes, of course you can use your favorite store-bought sauce if you don’t have time to make a BBQ sauce.
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I’ll let you in on a little secret. I’ve never been a lover of strawberries. In fact, I struggle to love most fruit, tomatoes being the very large exception. I know, I’m weird that way. Vegetables? I could eat ten servings a day and never ever get bored. Salads? Oh yes. Roasted vegetables? Give me more. The vegetable plate at Cracker Barrel? One of the highlights of my childhood.
What I’m actually trying to say is, fruit must be perfect for me to really enjoy it. It’s got to be as local as possible, in season and perfectly ripe. I eat it because I know it’s good for me. I obviously have no problem baking it into a dessert, but I admit my expectations are high and I’m easily disappointed.
Luckily, it’s strawberry season and I’m pleased to say I’ve not been let down yet. The arrival of these ruby beauties marks the beginning of the British summer. My mind is immediately drawn to strawberries and cream, Pimm’s, pavlova, Wimbeldon and Royal Ascot. They’re only in season until August, so I’ve got to make the most of it.
I’ve packed nearly a pound of perfectly ripe strawberries into these 12 fresh strawberry cupcakes, so it’s safe to say they are thoroughly infused! A perfect treat to celebrate summer and easily transported to barbecues and picnics. Anyone need a 4th of July dessert?
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