[Jamestown1630]

This week: Antipasto, and other things for horribly hot days!

(Quick and early again this week.)

If you would like to be on or off of this weekly cooking ping-list, please send a private message.

-JT

[miss marmelstein]

What I’ve been living on: fresh Jersey tomatoes, fresh mozzarella cheese with oil/balsamic dressing and either mint or basil leaves strewed on top. Not original, and I talked about it last week, but it is filling with some good Italian bread.

[bgill]

Your pic looks like what I had laid out for sandwiches a few minutes ago. Made homemade Schlotzskys with homemade sourdough buns. Started the buns late in the day so not so “sour” but still good. I was going yum-yum at every bite.

[thesligoduffyflynns]

I love this thread!

[leaning conservative]

Have you heard from Aliska? She’s been MIA

[Harmless Teddy Bear]

I am looking for a recipe for Teriyaki Marinated Mushrooms. They used to carry them on my olive bar but they quit.

A hint of ginger seemed to be in the mix.

[thesligoduffyflynns]

on a regular basis I indulge in marinated mushrooms and marinated artichokes lol - two of my fav foods

[Shamrock-DW]

Ok, I like the "rabbit foods" also. But it is the season for GRILLING! I just got this great grill that beats anything for a small grill I've come across yet. It's great for camping and for those with no need for a large grill.

Velocity Grill

[r_barton]

That looks really good for dinner on a hot day. No cooking. Thanks for posting this.

[boatbums]

Chick Fil-a has a Frosty Lemonade - it is SO very refreshing and not too sweet or filling. Love it in the summer!

[boatbums]

A long time ago I remember a recipe from Jeff Smith for a take on a Bloody Mary appetizer/party nosh. He took cherry tomatoes, cut an x on each and blanched them in boiling water for ten seconds or so then an ice water bath to stop cooking. He then peeled them and - here’s the genius part - put them in a container, covered them in VODKA! and stuck them in the freezer for several hours or overnite. He then served them with toothpicks alongside a bowl of seasoned salt. You dipped the drunken tomato into the salt and then popped the whole thing in your mouth. Doesn’t that sound cool and refreshing?

[r_barton]

A veggie dip sounds good on a hot day. I usually use the Hidden Valley Ranch packet to make Ranch Dressing Veggie Dip. Does anyone have a good from scratch recipe for Ranch Veggie Dip?

[pugmama]

We also have been living on fresh tomatoes in a variety of forms. I made a lot of tomato sauce. Alas -it looks like we are coming to the end of them.

I’ve been making versions of this Cobb salad for many years. I increase the mayo in the dressing as it seems too thin for me:

http://legacy.sandiegouniontribune.com/uniontrib/20040519/news_lz1f19readers.html

[pugmama]

These are the other 2 salads I make frequently, in the hot and humid summer.These are terrific with garden fresh veges.

http://www.foodnetwork.com/recipes/ina-garten/greek-panzanella-recipe.html#!

http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe.html#!

[pugmama]

The August 2016 BHG has a really nice menu from a California Santa Ynez farm, featuring olive oils and vinegars. Recipes are from owner Theo Stephan. Recipes are not quick and easy!
Recipes include Hale the Kale Salad, a savory Kalamata Baklava, Nasturtium poppers, a cheese plate, Peppered almonds, Spiced pesto to put over feta cheese, Mondo Short Rib sandwiches, a drink called Calitinis, a three layer Zucchini olive oil cake with cream cheese frosting,Quick pickled veges, Cold Avocado soup( which has vanilla in it) and a Sesame spice mix topping.
Recipes are here:

http://www.bhg.com/recipes/from-better-homes-and-gardens/better-homes-and-gardens-august-2016-recipes/

I am going to make this menu for a future gourmet club dinner, but will try the Avocado soup tomorrow. It looks great for hot weather non-cooking.

[MomwithHope]

When the summer heat hits I go through a bottle or 2 of Pappy’s Sassafras tea concentrate. Just add water and some sugar, very refreshing.

[MomwithHope]

Been eating a lot of greek salad just because we have lots of tomatoes and peppers. Best bottled dressing we have found is Ken’s Lite Northern Italian. I just slice up the green peppers and add thin sliced sweet onion until it looks good. Add a good amount of dressing and toss, refrigerate for a couple of hours so the onions soften. Add chopped tomatoes until it looks good and then cubes of fresh mozzarella.

[thesligoduffyflynns]

Here’s my contribution recipe and I’m going to make this for Christmas for a few friends as I have done for many years these young ladies from the “old country” spell it all out on very easy terms

https://www.youtube.com/watch?v=8JP7dqxo1QI

[thesligoduffyflynns]

A properly boiled is good for all

http://www.huffingtonpost.com/2015/01/14/green-rim-hard-boiled-egg_n_6464402.html

[thesligoduffyflynns]

Todays Lunch is :

Chelo Kabab

Romaine lettuce w/ cherry tomatoes & sliced Vidalia onion
Dressing: Dollop or two of Hellman’s May, dash of red pepper, dash of black pepper & lemon juice- mix,shake & then pour over salad.

Have a great day!