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Backyard Comforts

Photography Peter Frank EdwardsPhotos 9Issue MAY 2020
Flavor Medley: DiBernardo pickles local shrimp in a pungent brine along with onions, lemon, and dill. (Opposite) In this fresh salad, grilling gives the corn a sweet boost to balance the jalapeño spice.Swig & Swine owner Anthony DiBernardo (left with his children, Mia and Asher) spends his days off outside by the grill, preparing favorites like herb-brushed steaks and grilled corn salad.Backyard ComfortsPickled ShrimpGrilled Corn SaladRaise the Steaks: The pitmaster seasons rib eyes simply with salt and pepper and then glazes the meat using a savory herb bundle of thyme, rosemary, parsley, and tarragon dunked in melted garlic butter.Wood-Grilled Rib Eyes with Herb BrushBack to Basics: When preparing the pudding, simmer the milk before adding the flour and sugar; otherwise, the thickening process takes three times as long, notes the chef.Tropical Twist: Bands of coconut pudding and toasted coconut mingle with whipped cream and vanilla wafers in this luscious spin on the classic banana pudding dessert

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Backyard Comforts - Four great recipes for a family cookout
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