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Meatgistics - Walton's - Community

Summer Recipes

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  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by Chef
    #1

    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…

    kyleK 1 Reply Last reply
    1
  • HerbcoFoodH Offline
    HerbcoFoodH Offline
    HerbcoFood Regular Contributors Team Orange Sous Vide
    wrote on last edited by
    #2

    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/

    1 Reply Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    wrote on last edited by
    #3

    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.
    1 Reply Last reply
    1
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by craigrice
    #4

    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

    ChefC 2 Replies Last reply
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  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to craigrice on last edited by
    #5

    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.

    1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to craigrice on last edited by
    #6

    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.
      f40efa09-8dc1-4740-9b80-11867453b280-image.png

    HerbcoFoodH 1 Reply Last reply
    3
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by craigrice
    #7

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

    1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #8

    I have never heard of peppadew what are they

    ChefC 1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to craigrice on last edited by
    #9

    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.

    YooperDogY 1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    wrote on last edited by
    #10

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

    ChefC 1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to craigrice on last edited by Chef
    #11

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

    craigriceC 1 Reply Last reply
    0
  • craigriceC Offline
    craigriceC Offline
    craigrice Power User Canning Team Orange Regular Contributors Veteran Masterbuilt
    replied to Chef on last edited by
    #12

    Chef
    this is the recipe that I useIMG_20210807_130701660.jpg

    ChefC 1 Reply Last reply
    2
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to craigrice on last edited by
    #13

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

    1 Reply Last reply
    1
  • johnsbrewhouseJ Offline
    johnsbrewhouseJ Offline
    johnsbrewhouse Team Blue Regular Contributors Traeger Power User Sous Vide Canning Washington Gardening Veteran
    wrote on last edited by johnsbrewhouse
    #14

    #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.

    1 Reply Last reply
    1
  • ND MikeN Offline
    ND MikeN Offline
    ND Mike Big Green Egg Team Blue Regular Contributors Cast Iron Power User North Dakota
    wrote on last edited by ND Mike
    #15

    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.

    1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Chef on last edited by
    #16

    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.

    ChefC 1 Reply Last reply
    1
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to YooperDog on last edited by
    #17

    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.

    YooperDogY 1 Reply Last reply
    1
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Chef on last edited by
    #18

    Chef northern TX?

    ChefC 1 Reply Last reply
    0
  • ChefC Offline
    ChefC Offline
    Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Iron
    replied to YooperDog on last edited by
    #19

    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.

    YooperDogY 1 Reply Last reply
    0
  • YooperDogY Offline
    YooperDogY Offline
    YooperDog Team Orange Masterbuilt Big Green Egg Dry Cured Sausage Sous Vide Canning Power User
    replied to Chef on last edited by
    #20

    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.

    kyleK ChefC 2 Replies Last reply
    0

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