The BBQ

It's scary but true...we've been invited to a BBQ by some of the neighbors.

We're all supposed to bring a side dish or a dessert or something in order to help out...I'm leaning towards going very, very basic. Part of me wants to bring a dessert, but I think I know how that will go: tons of work for too little in return. I'd have to bake four pies in order to feed everyone.

If I go basic, all I have to do is scoop up a few bags of really, really in-season veggies and I'll be good to go. Right now I'm thinking of corn on the cob (but how do you keep it warm for a long time?), and The Most Amazing Salsa on the Planet.

Have you ever tried the Most Amazing Salsa on the Planet? You should. See, I hate salsa. Most of it tastes like tinny tomato mush, badly covered up by tobasco.

Try this instead, but be warned: it won't be worth much if you don't have good veggies. If you grow your own tomatoes (heirloom especially!), or have a neighbor who does, so much the better. Go to a Farmer's Market, go to Whole Foods. Make sure your veggies are ripe and fresh.

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Serves 4

• 1 ripe avocado (it should be soft, but not mushy. Haas is good.)
• 1 luscious ripe red tomato (local is probably best)
• 1 ear fresh sweet corn, husked (make sure the kernels POP if you sink a fingernail into them)
• 1 scallion, trimmed and finely chopped or 3 tablespoons diced sweet onion
• 1 to 2 jalapeno or Serrano chilies, seeded and minced (for a spicier salsa leave the seeds in)
• 1/4 cup chopped fresh cilantro
• 2 to 3 tablespoons fresh lime juice
• Coarse salt (kosher or sea) and freshly ground black pepper

You can grill the veggies if you want to, but I don't bother. It's REALLY good either way.

Cut the avocado in half lengthwise to the stone. Twist the halves in opposite directions to separate them. Sink the knife into the exposed pit and twist to remove and discard the seed.

Cut a crosshatch into each avocado half, through the flesh, to but not through the skin. Scoop out the avocado with a spoon into a mixing bowl-it should fall apart into a neat 1/4 inch dice. Dice the tomato into 1/4 inch dice. Cut the kernels off the corn. The easiest way to do this is to lay the cobs flat on a cutting board. Remove the kernels with lengthwise slices of a chefs knife. Add them to the avocado and tomato. The salsa can be prepared ahead several hours to this stage.

Just before serving, add the chili, cilantro and lime juice to the salsa ingredients and gently toss to mix. Add salt, pepper, and additional lime juice if needed-the salsa should be highly seasoned.

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This comes from Barbecue University...a PBS show from a man who was a Fulbright Scholar and has a degree in French literature and formally studied cooking in Paris, but who looks vaguely like a cross between a mountain man and John Lennon.

It's a side dish to his Grilled Quesadillas, which are equally as good.