Thread: Too hot for cookin'

"Mr. Bill" <[email protected]> wrote in message
news:[email protected]..
> It is just too hot....heard the "real feel" temps in Memphis at 119F
> at 4PM.
>
> But...we still have to eat something...
>
> http://whstoneman.blogspot.com/2010/08/jerk.html
>
>
> Hope your evening is cool as a cucumber.
>
>
>
>
>
>
>
>
> Join me....a little fun, some ramblings and good recipes
>
> http://whstoneman.blogspot.com

Cooling off here nicely at sunset in xxtreme SW Utah. Very nice at night.
Still a little hot in the day, at about 103 today. Down from 112. Light
humidity. Hope summer is over so I can start on brewing some beer, and get
on to welding projects, one of which will be a steel rotisserie motor slow
cooker.

Steve

visit my blog at http://cabgbypasssurgery.com

On Tue, 3 Aug 2010 17:10:34 -0700, "Steve B"
<[email protected]> wrote:

>
>"Mr. Bill" <[email protected]> wrote in message
>news:[email protected]. .
>> It is just too hot....heard the "real feel" temps in Memphis at 119F
>> at 4PM.
>>
>> But...we still have to eat something...
>>
>> http://whstoneman.blogspot.com/2010/08/jerk.html

>> Join me....a little fun, some ramblings and good recipes
>>
>> http://whstoneman.blogspot.com
>
>Cooling off here nicely at sunset in xxtreme SW Utah. Very nice at night.
>Still a little hot in the day, at about 103 today. Down from 112. Light
>humidity. Hope summer is over so I can start on brewing some beer, and get
>on to welding projects, one of which will be a steel rotisserie motor slow
>cooker.
>
>Steve
>
>visit my blog at http://cabgbypasssurgery.com
>

WOW...YOU have been thru a lot!! Hang in there bud!! Maybe someday
you can give me some "beer" lessons!!






Join me....a little fun, some ramblings and good recipes

http://whstoneman.blogspot.com

Mr. Bill <[email protected]> wrote in news:4mah565dhkh7ua2uvd2url0l12n1h7ioa6@
4ax.com:

> It is just too hot....heard the "real feel" temps in Memphis at 119F
> at 4PM.
>
> But...we still have to eat something...
>
> http://whstoneman.blogspot.com/2010/08/jerk.html



Looks good, and that Jerk marinade looks to be a cinch to make.



Might have to try this one, thanks!!


>
>
> Hope your evening is cool as a cucumber.
>


Freezing our arses off of a night lately.......

Thank God!! for Hungarian Goosedown quilts!!!


http://www.bom.gov.au/qld/observations/brisbane.shtml


It's up to about 15-18C at the moment. (59-64F)

It was down to about 44F early this morning.

--
Peter Lucas
Brisbane
Australia


Mary had a little lamb
Its fleece was white and wispy.
Then it caught Foot and Mouth Disease
And now it's black and crispy.

Mr. Bill wrote:
> It is just too hot....heard the "real feel" temps in Memphis at 119F
> at 4PM.
>
> But...we still have to eat something...
>



Smoothies?
Sundaes?
Chicken salad?

Anything cold sounds good.

gloria p

In article <[email protected]>,
Mr. Bill <[email protected]> wrote:

> It is just too hot....heard the "real feel" temps in Memphis at 119F
> at 4PM.
>
> But...we still have to eat something...
>
> http://whstoneman.blogspot.com/2010/08/jerk.html
>
>
> Hope your evening is cool as a cucumber.

It's 75F, down from a high of 78F. We're having a grilled tritip,
scalloped potatoes and sauteed vegetables.

--
Dan Abel
Petaluma, California USA
[email protected]

gloria.p;1513836 Wrote:
> Mr. Bill wrote:-
> It is just too hot....heard the "real feel" temps in Memphis at 119F
> at 4PM.
>
> But...we still have to eat something...
> -
>
>
>
> Smoothies?
> Sundaes?
> Chicken salad?
>
> Anything cold sounds good.
>
> gloria p

A/C Mexican Restaurant with some hefty Margaritas sounds like a fit.
This is why I always make a bunch of fajitas that I can warm up on the
grill in 5 minutes with some Mexican rice and beans I can nuke and make
my own Margaritas. Saves a few bucks.

The beans and rice may be a little heavy; but that's why I pay for the
A/C.




--
Gorio

Billy wrote:

> It is just too hot....heard the "real feel" temps in Memphis at 119F
> at 4PM.

Wimp! It's been over 120 here every day for the last month. But it's a DRY
heat, at least. So dry that for the first time in my life, I've had to use
Curel to keep my skin from cracking.

This does open an interesting discussion, though, which seems to get brought
up just about every year. What do people have for food when the weather is
that hot? Aside from the fact that nobody wants to cook in the heat, it's
often true that they don't have much interest in eating, either. I tend
toward cold soups and main-dish salads. I'll post individual recipes here in
this same thread, so that readers don't have to click a link to an
attention-seeking blogger's "LOOK AT ME" site. Note that most of the soup
recipes require cooking, but that can be done in the coolest part of the
day.

Bob

Cara Caldbeck's Cold Carrot Concoction

"Peel and slice a pound of carrots, place in a medium saucepan, pour enough
chicken broth over to cover, then simmer uncovered until carrots are very
soft (about 20 minutes). Add more chicken broth during cooking to keep
carrots covered, if necessary. Puree the soup and add cream or sour cream
if so desired and salt and pepper to taste. I also like to add a dash of
curry powder and/or fruit-based hot sauce."

CHILLED CARROT SOUP WITH CUMIN AND LIME
(from Bon Appetit, via epicurious.com)

2 tablespoons olive oil
2 pounds carrots, peeled, chopped (about 5 cups)
2 large leeks (white and pale green parts only), chopped (about 2 cups)
1 tablespoon chopped garlic
3 1/2 teaspoons ground cumin
1/2 teaspoon dried crushed red pepper
6 1/2 cups (or more) canned low-salt chicken broth
8 tablespoons sour cream

2 tablespoons fresh lime juice
2 tablespoons chopped fresh cilantro
2 teaspoons grated lime peel


Heat oil in heavy large pot over medium-high heat. Add carrots and leeks;
sauté until leeks begin to soften but not brown, about 5 minutes. Add
garlic; sauté 1 minute. Add cumin and crushed red pepper; sauté 30 seconds
longer. Add 6 1/2 cups chicken broth. Bring to boil. Reduce heat and simmer
uncovered until vegetables are very tender, about 35 minutes.
Working in batches, puree soup in blender until smooth. Transfer soup to
large bowl. Cool. Whisk in 6 tablespoons sour cream. Cover soup and
refrigerate until cold, at least 4 hours or overnight.

Stir lime juice into soup. Thin soup with more broth, if desired. Season
with salt and pepper. Ladle into 4 bowls. Spoon 1/2 tablespoon sour cream
atop each serving. Sprinkle with cilantro and lime peel.

Serves 4.

Chilled Lettuce and Pea Soup (from _A Celebration of Soups_)

4 tablespoons butter
4 medium-sized onions, peeled and chopped
1 large head iceberg lettuce or 3 heads Boston lettuce, rinsed, trimmed, and
shredded
1 1/4 pounds peas, shelled
6 cups chicken stock
3 bay leaves
3 whole cloves
2 teaspoons sugar
Salt
White pepper
Chopped fresh mint

In a soup kettle heat the butter over medium-low heat and cook the onions
until translucent.

Add the next seven ingredients. Bring the liquid to a boil, reduce the heat,
and simmer the vegetables, covered, for 45 minutes.

Blend the mixture (either in a blender or with an immersion blender in the
pot) until it is smooth.

Season the soup with salt and white pepper. Chill it for at least 4 hours.
Before serving, taste and re-season if necessary. Serve garnished with mint.


BOB'S NOTES:

1. This makes about a half-gallon of soup; I generally cut the recipe by a
factor of three.

2. It sounds like you might not need the sugar. Taste the soup before adding
it and don't add it if you think it might make the soup too sweet.

3. Do try to use white pepper rather than black pepper; it makes a
difference.

4. Instead of doing the mint garnish, you could put a dollop of yogurt, sour
cream, or creme fraiche on top of the soup. I've been known to pour a couple
tablespoons of buttermilk on top instead and sprinkle with crumbled bacon.

Cold Cream of Zucchini and Watercress Soup

2 tablespoons unsalted butter
1/2 cup chopped yellow onion
1 teaspoon minced garlic
1 1/4 pounds zucchini, trimmed and chopped
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups chicken stock
1 sprig thyme
1 cup packed watercress leaves [1]
1 tablespoon minced parsley leaves
1 cup heavy cream
1/4 cup creme fraiche or sour cream
Watercress sprigs, tough stems removed, garnish [1]
Chopped chives, garnish
Cheddar-Pecan Crackers, accompaniment, recipe follows


In a saucepan, melt the butter over medium-high heat. Add the onions and
cook, stirring, for 3 minutes. Add the garlic and cook for 15 seconds. Add
the zucchini, salt, and pepper, and cook until tender. Add the stock and
thyme and bring to a boil. Reduce the heat and simmer, stirring
occasionally, for 20 minutes.
Add the watercress and let wilt, about 5 minutes. Remove from the heat and
discard the thyme sprig.

With a hand-held immersion blender or in batches in a food processor, puree
the soup. Return to the heat and stir in the cream. Heat gently and cook for
5 minutes. Adjust the seasoning, to taste, keeping in mind, that salt is
less evident in cold foods.

Let cool and refrigerate until well chilled, at least 4 to 6 hours.

Transfer to a large thermos. To serve, pour into double-handled cream soup
bowls or decorative cups. Swirl creme fraiche into each serving and garnish
with watercress sprigs and chives. Serve with cheese crackers.


Cheddar-Pecan Crackers:
1 cup all-purpose flour
1/2 teaspoon cayenne
1/4 teaspoon salt
1 stick unsalted butter, cut into pieces and softened
1 cup packed grated cheddar cheese
1/2 cup chopped toasted pecans
1 teaspoon toasted sesame seeds

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
Into a bowl, sift together the flour, cayenne, and salt.

In another bowl, cream together the butter and cheese. Add the dry
ingredients and mix together. Fold in the pecans and sesame seeds. Drop onto
the baking sheet 1 teaspoon at a time, spreading gently to flatten into
rounds. Bake until golden and crisp around the edges, about 15 minutes.

Remove from the oven and let cool slightly before serving, or serve at room
temperature.

Yield: about 1 dozen
Prep Time: 20 minutes
Cook Time: 15 minutes

BOB'S NOTE:
[1] I've made this using a variety of alternatives to the watercress. Use
any leafy greens you like. A mixture of spinach and arugula works well in
the soup, and sunflower sprouts work well as the garnish.

Bob

Mr. Bill <[email protected]> wrote:

> It is just too hot....heard the "real feel" temps in Memphis at 119F
> at 4PM.
>
> But...we still have to eat something...
>
> http://whstoneman.blogspot.com/2010/08/jerk.html
>
>
> Hope your evening is cool as a cucumber.


That's "Death Valley, CA" temperature!!! Supposedly headed this way
(Philly).

I bought another couple pounds of deli cold cuts and rolls at the
supermarket.

Andy

Cucumber and Melon Soup
Original recipe adapted from Marcus Samuelsson and Johan Svensson

1 cucumber
1/2 cantaloupe melon
1/4 watermelon
1 lemon
Sriracha chili sauce, or other hot sauce to taste
Salt and pepper to taste

Peel and seed cucumber; chop into large pieces. Cut melons away from rinds
into large pieces. Put cucumber and melons into blender. Squeeze lemon juice
into blender. Blend until smooth. Add hot sauce, salt and pepper to taste.

Serves 4


Bob

Gazpacho Andaluz
from _The Foods & Wines of Spain_ by Penelope Casas

Although gazpacho originated in the southern lands of Andalucía, it is today
one of the most universally loved soups in the world. There is absolutely
nothing like it during the hot summer months, although it seems to be just
as popular when the weather turns cold.

This gazpacho recipe comes from the files of my Spanish mother-in-law, who
claims that most gazpachos contain too much bread and oil and consequently
are unnecessarily heavy and fattening. She has eliminated both of these
ingredients entirely, producing a bright red and truly refreshing version of
this famous soup, which has often been referred to as "liquid salad." Even
my mother-in-law makes her gazpacho today in a blender, although
traditionally the gazpacho ingredients were painstakingly pushed through a
metal cone-shaped sieve. Purists still insist that this method produces a
superior gazpacho.

It is customary to serve the gazpacho and then pass small bowls containing
croutons, cucumbers, green pepper, tomato, and onion for the diner to
sprinkle on his soup as he pleases.

Gazpacho is at its best, of course, when made with juicy red vine-ripened
tomatoes. If they are not available, I find it preferable to use
good-quality canned tomatoes and skip the awful mushy tomatoes found in
markets most of the year. A mixture of canned and fresh tomatoes, even when
the fresh tomatoes are not of top quality, also produces good results.

Serves 6

1 1/2 pounds fresh or canned ripe tomatoes
1 medium green pepper, cut in pieces
1 small onion, cut in pieces
2 small Kirby cucumbers or 1 small cucumber, peeled and cut in pieces
4 tablespoons red wine vinegar
1/4 teaspoon tarragon
1/4 teaspoon sugar
1 clove garlic, chopped
1 cup tomato juice or ice water (if the tomatoes are very flavorful, use ice
water)
Salt
Diced cucumber, green pepper, tomato, and onion for garnish

CROUTONS
2 tablespoons butter
1 clove garlic, crushed
6 slices white bread, crusts removed, cut in small cubes

To make the soup, place all ingredients excep the garnish in the bowl of a
processor or blender, in several steps if necessary. Blend until no large
pieces remain. Strain, pressing with the back of a wooden spoon to extract
as much liquid as possible. Correct the seasoning, adding more salt and
vinegar if desired. Chill very well, preferably overnight.

To make the croutons, melt the butter in a heavy skillet. Add the crushed
garlic, then stir in the bread cubes, coating them with the butter and
garlic. Cook over a very low flame, stirring occasionally, for about 30
minutes, or until the bread cubes are golden and very crunchy. Cool.

Serve the soup and pass the garnishes and the croutons. Gazpacho keeps for
several days in the refrigerator.

BOB'S NOTE: You can substitute other herbs for the tarragon. Basil,
marjoram, or chervil work well; so does a combination of mint and cilantro
and/or basil.


Bob

Iced Korean Cucumber Soup

2 cucumbers
2 cups chicken broth, fat removed
1 cup water
1/2 cup cider vinegar
1/4 cup soy sauce
1 tablespoon sesame oil
1-1/2 teaspoons sugar
1 teaspoon white pepper
4 green onions
2 tablespoons toasted sesame seeds
15 to 20 ice cubes

1. If the cucumbers are waxy, peel them. If the skin is thin and unwaxed,
leave it on. Slice the cucumber into matchstick pieces, about 2 inches in
length.

2. Trim the roots and any ragged tops off the green onions and slice them on
the diagonal into 1/4 inch wide bits.

3. In a large serving bowl, mix together the chicken broth, water, cider
vinegar, soy sauce, sesame oil, sugar and white pepper. Stir in the cucumber
and green onions. Chill well. At this point the soup will keep for several
hours.

4. Just before serving, stir the ice cubes and sesame seeds into the soup.
Taste the soup to correct the seasonings. It should be pleasantly tart and
slightly salty, with a hint of sesame. If the flavorings seem too strong,
then dilute with additional water, but keep in mind that the ice cubes will
weaken the flavors as they melt.

Serves 4 to 6.


Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> ha scritto nel messaggio

I'll post individual recipes here in
> this same thread, so that readers don't have to click a link to an >
> attention-seeking blogger's "LOOK AT ME" site.

Enormous raspberry here. Thbbbppp.

Summer Gazpacho with Dungeness Crab
Adapted from a recipe by Chef Ann Cooper

1 clove garlic
1 pound tomatoes
4 ounces red pepper, seeded [1]
4 ounces celery
4 ounces onion
6 ounces fennel
6 ounces fresh corn, cut from the cob
2 ounces olive oil
6 ounces cucumber, peeled and seeded
1 cup V-8 or tomato juice [2]
1/2 cup shrimp or lobster stock
1 1/2 ounces balsamic vinegar
3 ounces extra virgin olive oil
1/2 teaspoon sea salt
1/8 teaspoon black pepper, freshly ground
1/2 teaspoon Tabasco sauce, or to taste
1 teaspoon flat leaf parsley, chopped
2 teaspoons cilantro, chopped
1 1/2 Tablespoons chives, thinly sliced
8 ounces Dungeness crabmeat

Preheat oven to 350º F. Rub the garlic and half of the tomatoes, peppers,
celery, onions, and fennel with olive oil and roast in oven until al
dente.[3] Roast half of the corn in oven, cool slightly, shuck and cut
kernels from cobs.[3] Purée roasted vegetables in a blender or food
processor. Finely dice remaining raw vegetables, except for corn. Mix all
ingredients together in a large bowl and adjust seasonings to taste. Ladle
soup into 4 bowls. Place 2 ounces of crabmeat in center of each bowl and
serve.

Serves 4.

BOB'S NOTES:
[1] Note that except for the olive oil, the term "ounces" refers to the
product's weight, not volume.
[2] I have recommended using Clamato in similar recipes, but I think its
sweetness would be over the top in this one.
[3] If you don't want to heat up your kitchen, a great alternative is using
a wire basket on the grill. In that case, you'd want to leave the corn on
the cob and cut it off after it's cooked. Broiling is also feasible, and a
bit faster than roasting, but still heats up your kitchen.

Bob

"Bob Terwilliger" <virtualgoth@die_spammer.biz> wrote:

> Gazpacho Andaluz
> from _The Foods & Wines of Spain_ by Penelope Casas
>
> Although gazpacho originated in the southern lands of Andalucía, it is
> today one of the most universally loved soups in the world. There is
> absolutely nothing like it during the hot summer months, although it
> seems to be just as popular when the weather turns cold.
>
> This gazpacho recipe comes from the files of my Spanish mother-in-law,
> who claims that most gazpachos contain too much bread and oil and
> consequently are unnecessarily heavy and fattening. She has eliminated
> both of these ingredients entirely, producing a bright red and truly
> refreshing version of this famous soup, which has often been referred
> to as "liquid salad." Even my mother-in-law makes her gazpacho today
> in a blender, although traditionally the gazpacho ingredients were
> painstakingly pushed through a metal cone-shaped sieve. Purists still
> insist that this method produces a superior gazpacho.
>
> It is customary to serve the gazpacho and then pass small bowls
> containing croutons, cucumbers, green pepper, tomato, and onion for
> the diner to sprinkle on his soup as he pleases.
>
> Gazpacho is at its best, of course, when made with juicy red
> vine-ripened tomatoes. If they are not available, I find it preferable
> to use good-quality canned tomatoes and skip the awful mushy tomatoes
> found in markets most of the year. A mixture of canned and fresh
> tomatoes, even when the fresh tomatoes are not of top quality, also
> produces good results.
>
> Serves 6
>
> 1 1/2 pounds fresh or canned ripe tomatoes
> 1 medium green pepper, cut in pieces
> 1 small onion, cut in pieces
> 2 small Kirby cucumbers or 1 small cucumber, peeled and cut in pieces
> 4 tablespoons red wine vinegar
> 1/4 teaspoon tarragon
> 1/4 teaspoon sugar
> 1 clove garlic, chopped
> 1 cup tomato juice or ice water (if the tomatoes are very flavorful,
> use ice water)
> Salt
> Diced cucumber, green pepper, tomato, and onion for garnish
>
> CROUTONS
> 2 tablespoons butter
> 1 clove garlic, crushed
> 6 slices white bread, crusts removed, cut in small cubes
>
> To make the soup, place all ingredients excep the garnish in the bowl
> of a processor or blender, in several steps if necessary. Blend until
> no large pieces remain. Strain, pressing with the back of a wooden
> spoon to extract as much liquid as possible. Correct the seasoning,
> adding more salt and vinegar if desired. Chill very well, preferably
> overnight.
>
> To make the croutons, melt the butter in a heavy skillet. Add the
> crushed garlic, then stir in the bread cubes, coating them with the
> butter and garlic. Cook over a very low flame, stirring occasionally,
> for about 30 minutes, or until the bread cubes are golden and very
> crunchy. Cool.
>
> Serve the soup and pass the garnishes and the croutons. Gazpacho keeps
> for several days in the refrigerator.
>
> BOB'S NOTE: You can substitute other herbs for the tarragon. Basil,
> marjoram, or chervil work well; so does a combination of mint and
> cilantro and/or basil.
>
>
> Bob


As if you'd have the ingredients and actually want to cook those recipes
in 120 F. desert heat!

Screw that! Lettuce, tomato, onion, roast beef, roast turkey, Dijon
mustard. Ready in minutes.

I have a tough time believing you're anywhere close to Iraq!!!

Andy

Swan's Summer Soup

4 large tomatoes
1 avocado - peeled, pitted and diced
1/2 cup fresh corn kernels
2 tomatoes, diced
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
salt and pepper to taste

Using a juicer, extract the juice of the 4 large tomatoes. [1]
In a medium bowl combine the tomato juice, avocado, corn, 2 diced tomatoes,
cilantro, and lemon juice. Season to taste with salt and pepper. Transfer to
serving bowls.

BOB'S NOTE:
[1] This is a bit unusual: Tomato juice extracted this way bears only a very
faint resemblance to the cooked tomato juice which comes in cans. I very
strongly recommend making the recipe as described, rather than using canned
tomato juice.


Bob