It’s been hot in Denver. OK, everyone in unison, Johnny Carson style “how hot is it?“.
“It’s hotter than Billy Heck”. I have no idea what that means, it’s just something my mom says. Kind of like that saying my friend Vickie uses, “Drunker than Cooter Brown”.
It’s so hot that Billy Heck doesn’t even want to get drunker than Cooter Brown and drinks iced tea instead. Our poor air conditioner runs practically non-stop to keep the house a decent temperature.
It’s so hot that even I haven’t done much cooking. But it’s a dry heat. Well, so is my oven, so I’ve not turned it on.
So here’s just a few things I’ve tinkered around with in the kitchen over the last week.
This is one of my favorite little snacks and ended up being our dinner one evening. Simply purchase a chunk of your favorite smoked salmon, slice up some good quality cheddar cheese, lay out a couple of varieties of crackers, mix up some horseradish cream sauce and you’ve got a flavor packed combination.
You’ll always find a package of Naan bread in my freezer, After thawing, I topped it with some chopped fresh tomatoes, chopped pepperoncini, crumbled goat cheese, fresh slivers of basil and some sliced oil packed sun-dried tomatoes. I suppose I could have put it out on the driveway to cook, but opted to turn on the broiler briefly to get everything nice and toasty.
Served alongside the horseradish smeared cracker, cheese and salmon I was in snack heaven.
A note about that cheddar cheese I used for the salmon snack. This Tillamook Vintage Aged White Cheddar is in my humble opinion delicious. If you ever run across it, grab a package. It goes perfectly with one of my favorite snacks, cheddar cheese with apples.
One evening was this fabulous Mark Bittman scallop and plum ceviche. Delicious, simple, fresh and appreciated the lime juice cooking the scallops rather than heat. Love his suggestion of tarragon and the only heat required here is a splash of cayenne pepper. Take a look at his video for the recipe.
One morning, I boiled up some tomato flavored pasta. Meanwhile, I placed some slivered yellow bell pepper, chopped onion, pepperoni, broccoli and some black olives in a bowl. Drained the pasta and while it was still piping hot poured it into the bowl. Tossed it good, covered and placed it in the refrigerator. That evening we had cold pasta salad topped with some grated parmesan.
It’s What’s Been For Dinner.
On this day..
- Summer Tapas Dinner Menu - 2011