Everybody has their own notions of the perfect outdoor barbecue. Mine is simple: Work with easy, high-flavor recipes so you can maximize your time with friends and family. Normally I’m tucked away in my kitchen, so I enjoy visiting with my guests while cooking, taking on the role of host, server, and chef. Optimally, the cooking needs to be quick and stress-free; the food should taste bright and fresh. This month’s recipes reflect these ideas. All you need to do is brush off the grill and invite some friends over!
Shish Kebabs of Monkfish and Scallops with Garlic and Thyme
Grilled Chesapeake Bay Perch Stuffed with Almonds and Sun-dried Tomatoes
Grilled Baby Octopus and Arugula Salad
Asparagus with Smoked Salmon, Chopped Egg, and Truffled Vinaigrette
Andrew Evans is the chef and owner of The Inn at Easton.
