Perfect Picnic Fare
Picnicking is one of my family's favorite pastimes. We not only love to dine al fresco in our own backyard all summer, we have "indoor picnics" during the winter, as well. We spread the checkered tablecloth over the family room rug and eat fried chicken with mashed potatoes and corn (albeit not on the cob) while sitting cross-legged on the floor. You can make an ordinary trip to the park an event by just bringing along whatever you were planning on having for lunch or dinner. Just be sure to pack carefully, keep hot foods hot by zipping them while still warm in insulated cooler bags, and keep cold foods cold by buttoning them up in a separate insulated bag. Here's what some of our local chefs will be bringing along on their picnics this summer. For the recipes visit www.ranchandcoast.com. - Terryl Gavre, photography by Vincent Knakal

Beaumont's Baby Back Ribs with Guava BBQ Sauce by chef Scott Cathcart at Beaumont's in La Jolla

AUGUST RECIPES

Beaumont's Baby Back Ribs with Guava BBQ Sauce
By chef Scott Cathcart at Beaumont's in La Jolla

Ingredients:
4 each pork ribs
2 12-oz beers (ale)
1 carrot
1 large onion
2 celery stalks
5 garlic cloves (crushed)
3 bay leaves
10 Peppercorns
4 tbsp Cajun seasoning

Ingredients for the guava BBQ sauce:
1 bottle BBQ sauce
1 4-oz can of pineapple juice
1/2 cup guava puree or guava juice

Preparation:
Rub Cajun seasoning liberally over ribs and marinate for 4 hours. Heat grill and char on each side then rest. Place remaining ingredients into large pot and bring to a boil. Place ribs inside pot lengthwise and cover with cold water. Bring to a boil and lower flame, cover with tin foil, cook for 1 hour or until meat is tender. Remove ribs from liquid and cool in refrigerator for 2 hours. When ready to serve heat grill, put ribs on when hot, and brush with guava BBQ sauce while cooking.

Chicken Salad Pita with Apricots and Peaches
By chef Adam Griffin at Sage Grill in Encinitas

Ingredients:
2 lbs. cooked chicken, finely chopped
11/2 cup mayonnaise
5 garlic cloves, minced
1 cup dill, chopped
3/4 cup apple cider vinegar
11/4 cup peaches (medium), diced
11/4 cup apricots (medium or dried), diced
salt and pepper to taste
1 tsp. Cayenne
1 cup celery, diced
8 each pita bread

Preparation:
Combine all ingredients in a mixing bowl. Mix well. Serve on pita bread.

Blueberry Lavender Trifle with Lemon Pound Cake
By chef de cuisine Amy DiBiase of Baleen San Diego

Ingredients for the lemon pound cake:

1 tbsp butter softened for loaf pan
21/2 sticks butter softened
finely grated zest of 1 lemon
1 cup granulated sugar
5 large eggs, allow to come to room temperature
1 tsp vanilla extract
1/4 cup milk
1/4 tsp salt
2 cups all purpose flour

Ingredients for the pastry cream:
2 cups milk
1/2 cup granulated sugar
1/8 tsp salt
4 egg yolks
1/3 cup cornstarch
1 tbsp all purpose flour
3 tbsp softened butter
1 tsp vanilla extract

Ingredients for the blueberry lavender compote:
2 lbs. frozen blueberries
2 cups granulated sugar
1 tbsp lemon juice
2 sprigs fresh lavender
1/4 tsp salt

Ingredients for the whipped cream:
2 pints heavy cream
powdered sugar to taste

Note: This recipe is for the adventurous home cook. If the recipe looks to be a bit too much work you can always substitute almost all of the components with ready-made products from the grocery store. (Such as buying the pound cake in the bakery, or using vanilla pudding for the pastry cream and whipped topping for the fresh whipped cream.) For those of you who like to dabble with pastries, here is the method of preparation from scratch. Enjoy!

Preparation for the cake:
Preheat the oven to 350 degrees. Brush or rub the inside of a 2-quart loaf pan with the softened butter and line the bottom of the pan with parchment paper (wax paper). In an electric mixer bowl add the lemon zest to the 21/2 sticks of softened butter and cream until light and fluffy, about 5 minutes. Next add the eggs, one at time, into the butter mixture, waiting until each one is incorporated before adding another. Beat in the vanilla extract and milk. Add the salt and the flour all at once, as soon as the flour is incorporated stop beating to avoid over mixing and causing the cake to become heavy. Pour the batter into the lined loaf pan and bake for 60-70 minutes or until the cake pulls away from the sides of the pan. Let the cake cool for 5 minutes. Turn cake out onto cooling rack and set aside.

Preparation for the pastry cream:
In a medium sized pot bring 11/2 cups milk and 1/2 of the sugar to a boil. Do not stir! Reserve the 1/2 cup of milk left over. In a medium sized bowl blend together the reserved milk with the cornstarch and flour until dissolved. Add the yolks, salt, and remaining sugar, whisk thoroughly. When milk and sugar have come to a boil take off heat and, while whisking the egg mixture constantly, slowly add the hot milk. Once you have added all of the milk to the egg mixture pour this back into the pot and constantly whisk on medium heat until it comes to a boil. Strain this into a bowl and place over an ice bath to cool the pastry cream quickly. While cooling stir in chunks of softened butter and vanilla. When cool cover with plastic wrap and refrigerate.

Preparation for the blueberry lavender compote:
Place all ingredients into a medium-size pot and bring to a simmer. Reduce to a syrupy consistence. Cool and refrigerate.

Preparation for the whipped cream:
In an electric mixing bowl place the heavy cream and powdered sugar, whip until thick and fluffy.

To assemble the trifle:
Using any kind or shape of plastic cups or glasses, layer starting with pastry cream, then the blueberry lavender compote, and finally pound cake. Keep layering until the glass is full. Garnish with whipped cream.

Serves 8

Chino Farms Heirloom Tomatoes with Herb Marinated Mozzarella, Basil-Buttermilk Dressing, and Balsamic Syrup
By chef Chris Idso of Pacifica Del Mar in Del Mar Plaza

Ingredients:
4 large Chino Farms heirloom tomatoes
1/2 lb goat cheese
1 tsp chopped basil
1 tsp chopped oregano
1 tsp chopped parsley
1/2 tsp chile flakes
1/2 tsp minced garlic
1/4 cup extra virgin olive oil
1 cup basil-buttermilk dressing (recipe below)
1/2 cup balsamic vinegar reduced to syrup

Preparation:
Slice tomatoes 1/4 inch thick. In a bowl mix goat cheese, basil, oregano, parsley, chile flakes, and olive oil. Add salt and pepper to taste. Cover and refrigerate until needed. Arrange slices of tomato on plate. Top with marinated goat cheese. Dress with basil-buttermilk dressing and drizzle with balsamic syrup.

Ingredients for Basil-Buttermilk Dressing:
1/4 cup fresh basil
1/4 cup buttermilk
1/2 cup mayonnaise
1/2 tsp minced garlic

Preparation:
In blender puree basil, buttermilk, and garlic until smooth. In mixing bowl wisk together basil mixture and mayonnaise. Season with salt and black pepper to taste.

Serves 6