Cookaholics Bulletin Board

Very hot and very windy here. Last night a large green salad with tomatoes, cukes, radishes and shrimp. Green Goddess dressing made with my puny chives and tarragon plants. Wish I knew what to do with my tarragon to get it growing!
fitzie

It has been triple digits here, though getting better as the week progresses (down to 90° F). Heat makes me lazy, so my on those days I have cold cucumber/sweet onion salad with olive oil/vinegar dill dressing (really refreshing, salted the cucumbers first and rinsed last time, stayed nice and crispy over a week). I keep cans of tuna in olive oil in the fridge (purists please don't hate me), so I put one in a bowl, discard the extra olive oil and add generous squirts of fresh lime and a couple of shakes of Penzeys granulated garlic. It's cold and gives me needed protein. Finish the meal with cucumber and blueberry salad tossed with mint simple syrup (we make it with Splenda). Usually I have a can of cold V-8 juice with it (have loved that stuff since I was a kid). Don't have to heat anything at all. Otherwise I always have frozen white rice and a variety of Cuban entrees I can microwave.

Since I also like my steaks medium rather than rare, I also always have filets that DH grilled to rare, food savered individually with any liquid after resting. I open the package put it on a glass plate with the liquid, cover with another glass plate, and zap still frozen for 1 minute. That brings them to medium rare to medium depending on the thickness (so if not done enough, I do another 15-30 seconds). Do corn on the cob, still on the husk in the microwave as well (before the steak) and add a salad with fresh zucchini sliced thinly. We are all electric, so oven and stove retain the heat so we try not to use them at all when it is really hot.

I love Henry and Lisa's canned salmon and tuna (it's at my Whole Foods store) -- best canned salmon and tuna I've ever had, for a reasonable price, and since the can is so packed it makes an ample salad for two on top of lettuce with some tomatoes, or cooked asparagus, or hard boiled eggs, or cooked green beans -- whatever's in the refrigerator.

Yeah, like most others - salads.
The BBQ grill works great for transplanting heat.

Tonight - still 96 degrees @ 7:30pm - reservations

Nance

2 nights ago we had steak and grilled corn. On some of the steak we put on Penzey's new steak seasoning (yum, and guess where I was), others we cooked plain and then added truffle salt I brought to my brother. The corn we buttered and then sprinkled with the saffron salt I brought. Oh yum, yum, YUM. We made salad last night with some of the leftover steak in it.

CI's Andalusian Gazpacho, my Caesar salad, and Kenji's 4 day air-dried filet mignon. All are spectacular
Oh yeah, and some wine