Thursday’s are special days, and if we are in town, ever since we moved to the Texas Hill Country eleven years ago, we are at San Marcos’ Summer Concerts in the Park. There is something magic about night music under the stars accompanied by wine, food, and friends. I wouldn’t trade it for anything—so I’m cooking.

I open the package of newly purchased blueberries and pick a big fat one to sample. It’s sweet! OMG! It’s sweet! I must be back in Montreal, or Maine where fruit is sold at its peak. A gift.

The ribs are smoking, the radishes sliced, the beans rinsed. The rosé is on ice. The napkins ironed, the plates and flatware packed. Everything rolls in one complete package.

Picnic – Summer Concert in the Park

 Salted Smoked Ribs

White Bean and Black Olive Picnic Salad

Deviled Eggs

Wickle Pickles

Blueberry Streusel Tart

Rosé Wine

  

Salted Smoked Ribs

Serves 6

• 3 racks baby back ribs
• Kosher salt
• Freshly ground black pepper
• Wood chips soaked in water for 30 minutes to an hour

Sprinkle both sides of ribs liberally with salt and pepper.  Let sit at room temperature 30 minutes.

Sear each rack of ribs. Move ribs to a rack on the cool side of the grill (not above the coals), sprinkle the hot coals with the wood chips and then smoke for 2 hours. Transfer rib racks to a sheet pan, cover with aluminum foil and keep warm in a 250˚F oven for several hours.  Cut into individual ribs, wrap in foil and place in a basket.

White Bean & Black Olive Picnic Salad

Serves 6

For the Dressing

• 2 anchovy fillets
• ½ – ¾ cup extra-virgin olive oil
• 2 tablespoons drained capers
• 1 cup flat-leaf parsley
• 4 – 6 tablespoons white wine vinegar
• Kosher salt, freshly ground pepper

For the Salad

• 1 bunch radishes, sliced ⅛” – ¼” thick
• 1 cup flat leaf parsley leaves
• 4 scallions, thinly sliced
• 3 15-ounce cans cannellini or navy beans, drained and rinsed
• ¾ cup Kalamata olives, pitted, quartered

Blend first five ingredients in a blender until a coarse purée forms. Transfer to a large bowl, mix in vinegar to taste. Season with salt, pepper.

Add radishes, scallions, beans, olives, and parsley to bowl, tossing to combine.  Pack in a portable container, cover and chill for up to 4 hours.

 

Blueberry Streusel Tart

10 Servings

 

Crust

• 1 ½ cups unbleached all-purpose flour
• 3 tablespoons sugar
• Pinch of salt

• 7 tablespoons chilled solid vegetable shortening (in the freezer for at least 30 minutes)
• 5 tablespoons chilled unsalted butter, cut into pieces (in the freezer for at least 30 minutes)
• 6 tablespoons (about) cold water

 

Filling

• 1½ cups blanched slivered almonds
• ¾ cup sugar
• ½ cup (1 stick) unsalted butter, room temperature
• 1 egg
• 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

 

Topping

• 6 tablespoons all-purpose flour
• 6 tablespoons brown sugar
• 2 teaspoons ground cinnamon
• 2 tablespoons (1/4 stick) butter
• 3 cups fresh blueberries or frozen, thawed, drained

 

For crust

Blend flour, sugar, and salt in processor.  Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal.  Blend in enough water by tablespoons to find dough.  Gather dough into ball; flatten into a disk.  Wrap in plastic and refrigerate 1- hour.  (Can be prepared 1-day ahead.)

Preheat oven to 375^o F.  Roll out dough on floured surface to 14-inch round.  Transfer to 12-inch-diameter tart pan with removable bottom.  Press dough onto bottom and up sides of pan; trim edges evenly leaving a 1-inch overhang. Fold overhang onto dough edge inside the pan, pressin  Refrigerate crust while preparing filling and topping.

For filling

Finely grind almonds with sugar in processor.  Add butter, egg, flour, and vanilla and blend well.

For topping

Mix first 3 ingredients in small bowl.  Add butter and blend with fingertips until mixture resembles coarse crumbs.

Ladle filling into crust.

Top with blueberries; sprinkle topping over.

Place tart on a cookie sheet (helps crisp crust).  Bake until crust is golden and filling is set at edges, about 1-hour.  Transfer to rack and cool.  Serve warm or at room temperature.

Note:  Crispest crust is baked in a convection oven at 350° for 50 minutes.