June 25, 2019

Summer Recipes I

Disclaimer & Editor's Note

Our gratitude to the many persons who provided us tasty summer recipes to make the most of the season.

In keeping with “lawyerly tradition” and common sense, we have a few disclosures and disclaimers to include. Without further ado, here they are, and then we can get to the good stuff:

  1. Nothing in this article or the included recipes constitute either the endorsement of a recipe or its contents by either the American Bar Association (ABA) and/or its Senior Lawyers Division (SLD). Rather, the contents of each recipe solely represent that of each contributor and their personal opinions. Measurements and choice of ingredients are accurate to the author’s own particular taste. I have read that the adventurous cook is one who will adjust amounts and even an ingredient to please his or her own palate, and of course, dietary issues.   In that regard, butter and margarine may also be interchangeable with non-dairy products depending on your individual cholesterol and other dietary tolerances and limitations.
  2. Opinions and information contained in these recipes do not replace, modify, alter, amend, or change the recommendations of a brand-name item manufacturer. Any such modifications from those of a brand-name manufacturer are those opinions of the author of each recipe and not those of the ABA or SLD. Furthermore, if a brand-name of a product is stated, we are not aware of whether any of the authors have been subsidized in any way by any brand-name manufacturer for stating that their product is being used.
  3. We recommend that you read the entire recipe before starting to cook. As a further word of advice, be sure your oven is working properly and that the thermostat is accurate. It is also wise to always monitor something during its preparation to make sure it is cooking properly and to your satisfaction.
  4. The information and recipes contained in this article including all portions thereof may not be copied or disseminated in any form or by any means or stored in an electronic database or retrieval system without the express written consent of the American Bar Association and Senior Lawyers Division being first obtained in writing. 
  5. The Surgeon General has not yet opined on this subject and/or its use by you either in your daily diet or even a holiday meal. Indeed, certain foods have been found to be quite caloric and not appropriate for all persons. You should heed the advice and recommendations of your physician, nurse, trainer, spouse, children, office assistants, and others who tell you to eat a smidgeon and not the entire plate, no matter how inviting it looks and even how awesome it tastes. The word to always follow is “moderation…” at best.
  6. Lastly, in case of weight gains, neither the SLD nor the ABA will be providing any dues rebate for gym memberships or weight reduction programs and/or the payment of any medical bills incurred due to glutenous activity by you.

In all candor, we are very happy to share these wonderful recipes with you and wish each of you and your families a wonderful and relaxing summer.

Jim Schwartz, Voice of Experience Editorial Board Chair

Bar B-Que Bourbon Beans

Submitted by H.T. Moore, SLD Council Member, Paragould, AR

Serves 8-10

There are three basic ingredients in Southern cookin': Butter, bacon and bourbon. This recipe uses a little of all three.


  • 2 tbsp. butter
  • 1 large onion
  • 1 green pepper
  • 3/4 cup brown sugar
  • ½ cup ketchup
  • 1 tsp dry mustard
  • ½ tsp Worcestershire sauce
  • 6 slices of uncooked bacon, cut into 1-inch strip
  • 2 (16 oz.) cans pork and beans
  • 1/4 cup bourbon


  1. Chop onion and bell pepper.
  2. Lightly sauté in butter.
  3. Add brown sugar, ketchup, mustard, Worcestershire sauce and bacon. Mix well.
  4. Stir into beans in large baking bowl, and bake uncovered at 325 degrees for 2 hours.

A couple of suggestions: my preference for beans has always been Bush’s Best. I usually cook these beans when I am grilling/smoking pork loins or whole chickens. I have a large grill with a smoke box on the side, so I try to leave enough room on the end of the grill where I don’t have meat directly over the lower rack of coals, but on same side as the smoker box, so I can put the pot of beans on the grill for the last 30-45 minutes so that they can soak up some of the smoke.

Joyce’s Chicken Wings

Submitted by Orlando Lucero, Co-Chair Member Benefits Committee, Albuquerque, NM

Serves 8-10


  • 4 lbs. chicken wings
  • Garlic powder


  • 1/2 cup sugar
  • 10 tbsp. soy sauce
  • 3 tbsp. sherry


  1. Preheat oven to 300°. 
  2. Disjoint chicken wings and lay on foil-lined cookie sheet. 
  3. Sprinkle both sides with garlic powder. 
  4. Marinate refrigerated for 2 hours. 
  5. Mix remaining ingredients, pour over wings.
  6. Marinate refrigerated for more 2 hours, turning wings occasionally. 
  7. Bake for 2 hours. 

Kentucky Derby Watermelon Tomato Salad

Submitted by VOE Editor & SLD Staff. Recipe courtesy of Churchill Downs Executive Chef David Danielson (with VOE Editor’s additions).

Serves 3-4

This refreshing salad uses the best of the growing season tomatoes, melon and herbs for a light starter/side dish.


  • 3-4 small to medium heirloom tomatoes, in assorted colors, cored and cut into ¾ inch chunks (or 1 lb. cherry tomatoes, halved)
  • 1 small English cucumber or regular cucumber, peeled, seeded, and cut into ¾ inch cubes
  • ¼ cup sliced pickled or pre-ice water-soaked red onions
  • 1 cup ¾ inch cubed red seedless watermelon flesh
  • 1 tbsp julienned fresh mint and basil
  • 3 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon or lime juice (or mix of both)
  • Kosher salt and freshly ground black pepper


  1. In a mixing bowl combine tomatoes, cucumber, watermelon, pickled red onion, and herbs. 
  2. Toss gently. In a separate mixing bowl whisk together olive oil, lemon juice, salt, and pepper. 
  3. Pour over tomato mixture and toss to coat evenly. 
  4. Taste and adjust the seasoning.

Notes: For a Greek twist, add crumbled feta cheese or drained & chopped Kalamata olives. For a Mexican twist, add chopped avocado, substitute lemon with lime juice, and cilantro for basil.

Orlando's Mom's Baked  Beans

Submitted by Orlando Lucero, Co-Chair Member Benefits Committee, Albuquerque, NM

Serves 8


  • 2 16-oz. to 18-oz. cans pork and beans
  • 3/4 cup brown sugar
  • 1 tsp. dry  mustard
  • 6 slices uncooked bacon, cut in pieces
  • 1/2 cup catsup


  1. Preheat oven to 325.° 
  2. Empty one can  pork and beans into bottom of greased casserole. 
  3. Combine sugar and mustard; sprinkle half of mixture over beans. 
  4. Top with remaining beans. 
  5. Sprinkle rest of sugar mixture, chopped bacon, and catsup over beans. 
  6. Put uncovered pan in oven and bake undisturbed for two hours.

Caramelized Avocado

Submitted by jennifer j. rose, SLD Book & VOE Boards, Morelia, Michoacán, Mexico

Serves 1 - 4

This is not a tidy recipe. If you’re afraid of making a mess, stop reading now. But if new twists on flavor appeal to you, this one’s for you.  


  • 1 slightly underripe avocado for every 2 servings
  • 1 tablespoon sugar per avocado
  • Cayenne, garam masala, dukkah, shichimi togarashi, ground ginger, ground cardamom, or paprika
  • Salt and pepper
  • Regular cooking oil, the kind everyone used before EVOO and other fancy oils


  1. Mix the sugar with the desired spices, using about ½ teaspoon to each tablespoon of sugar. Add a touch of salt and pepper to that mixture.
  2. Slice the avocado into 8 slices. Or simply cut it in half, removing the pit.
  3. Dip the avocado into the sugar blend, covering all exposed areas.
  4. Add just a touch of oil to the very hot grill, or if you prefer, a very hot iron skillet. You’re not going to fry the avocado, so use just enough oil to prevent it from sticking.
  5. Place the avocado slices or cut side down on the hot grill or skillet, searing it for about 2 minutes on each side.
  6. Remove to a plate. Some of the caramelized sugar may remain on the grill or the pan, the avocado may start to fall apart, but take it all in stride, just scraping that off and tossing it atop the avocado. If it looks messy, that’s perfectly fine. Your end result will be a slightly sweet marriage of buttery goodness with a hint of spice.

Serve the avocado slices or halves as a side, garnish, or even mixed into a salad.