Summer Recipes

[Chef]

Well, at lease where I live in southeast Texas, we are at 100’F with heat indexes that are higher nearly every day.

I was wondering if anyone would like to share or want lighter and cooler recipes during these dog’s days of summer.

From my perspective I say - Come on winter…

[HerbcoFood]

Man I love eating cold pasta dishes in the summer. You can literally put any vegetables with a pasta topped with a dressing of any kind and it will be good. Just remember when making a cold pasta salad that you are supposed to rinse the pasta off after cooking. Here is one I made back in June while at the Frio: https://www.instagram.com/p/CQqqtBRJnxY/

[Chef]

Here’s one I have served over the years. Fairly popular from Kraft, I just make my own poppy seed dressing.

1 (16 ounces) package bowtie pasta
3/4 cup creamy poppy seed dressing (following)
3/4 cup mayonnaise
4 green onions (sliced)
1 (11 ounce) can mandarin oranges (drained)
2 cups fresh strawberries (sliced)

1. Cook pasta as directed on package; drain and set aside until cool.

2. Mix poppy seed dressing and mayonnaise in a large mixing bowl. Add in cooled pasta and onions and mix gently until evenly coated.

3. Fold in oranges and sliced strawberries.

4. Refrigerate at least 1 hour before serving.

Creamy Poppy Seed Dressing:
⅓ cup white sugar
½ cup apple cider vinegar
1 teaspoon salt
1 teaspoon ground dry mustard
1 teaspoon grated onion
1 cup grapeseed oil
1 tablespoon poppy seeds

1. In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds. With blender or food processor on high, gradually add oil in a slow, steady stream. Stir in poppy seeds.

[craigrice]

Chef that sounds like a similar salad that I cant think of but when I make an antipasto salad for the family I use tri color pasta ,ham salami cheddar and provolone cheese with Italian dressing and apple cider vinegar & salt to taste then serve a relish plate on the side that has olives, green and black, pickles green onions they can add to the salad or their meal plate it is not as fancy but you are a chef and I just cook

[Chef]

craigrice Your recipe sounds similar to my pasta salad. I’ll post that.

never put yourself down. Chefs only cook for a living, your recipes are just as valid.

[Chef]

craigrice
My pasta salad:
3 Pounds Tri-Color Rotini
1/2 Cup Fine chopped red onion
65 Ounces marinade artichoke hearts with liquid
5 Ounces crumbled bleu cheese
2 Pounds Mozzarella cheese – diced 3/8” cubes
2 Cups black sliced olives – drained
1 Tablespoon granulated garlic
2 Teaspoons salt
2 Red bell peppers – chopped
1 Tablespoon basil
1 Tablespoon oregano
1 Pound salami – diced 3/8” cubes
3 Cups Olive oil
1/2 Red wine vinegar
1/4 Capers – drained
1/2 Cup Parmesan cheese
1 Cup green olives - drained
1 Cup peppadew - drained

1. Mix all ingredients together.

2. Refrigerate overnight.
   

[craigrice]

refrigerating over night is a must the pic is making me hungry now, and thank you !

[craigrice]

I have never heard of peppadew what are they

[Chef]

craigrice It’s a small red very mild pepper, pickled in a sweet brine. I only know one place to get them, https://www.peppadewusa.com/

They are great in salads, but for nicer catering events, I stuff them with a herb goat cheese. Always a big crowd pleaser.

[craigrice]

they sound good , I have canned pickled pepper strips similar to sweet pickles

[Chef]

craigrice Would you share your sweet pickle brine recipe? I haven’t hit it just right yet.

[craigrice]

Chef
this is the recipe that I use

[Chef]

craigrice Thank you. Seems simple enough. Often times I just make things too complicated LOL

[johnsbrewhouse]

#Chef, Here is the pickled green bean recipe I told you I would find and post for you.
Pickled Green Beans
2 lbs. trimmed fresh green beans
4 heads of dill or 2 tbsp of dill seeds
4 cloves of garlic minced
1/8 tsp pepper flakes per jar or 1 tsp cayenne pepper depending on the kind of bite you want, can be omitted
2 1/2 cups vinegar
2 1/2 cups water
1/4 cup canning salt
Add the pepper flakes or 1/4 tsp cayenne pepper, along with the garlic and dill divided to each hot jar. Pack each jar with beans leaving 1/4" headspace. Add the vinegar, water and salt to a large saucepan and bring to a boil. Pour the liquid over the beans again leaving 1/4" headspace. Remove air bubbles, adjust caps and process the pints 10 minutes in a boiling water bath.

[ND Mike]

My mom makes an easy one that is pretty good after working a hot day in the sun. I don’t know the exact recipe but it is elbow macaroni, tuna, mayo, diced onions, and peas. Hits the spot. Easy to make. I have made it by just winging it and adjusting the taste until it was like hers…lol! Prepare all ingredients and put in the fridge to chill. Serve cold.

[YooperDog]

Chef they are a tasty pepper and stuffed with goat cheese sends them over the top. I am in no rush for winter, but our temps are only in the low 80’s with humidity in the low 60’s. It will be cold enough soon enough here and I will be cold smoking, hard water fishing and snow pushing during the cold spell.

[Chef]

YooperDog I’m laying the groundwork to moving to a place where I can cold smoke without refrigeration. Hope to as soon as the wife retires.

[YooperDog]

Chef northern TX?

[Chef]

YooperDog Anywhere the wife would be comfortable, I can have a few acres, and see snow and have a real fall and spring. Hopw that’s not asking too much.

[YooperDog]

Chef be careful what you wish for. We don’t really get much of a spring or fall this far north. Growing season is pretty short unless you can cover and I have seen Ice flows/bergs on Lake Superior in May. Now we don’t have a lot of traffic except for tourists and college kids, I can see the stars at night and don’t hear traffic. You will find a spot, just need to prioritize what is important and what you are willing to deal with or without.