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WHAT??? do you want to eat in this heat?

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It's too hot to eat, but I'm hungry. That's my thought. What are you eating or more to the point, what do you *want* to eat? Are you cooking or are you eating out? Hmmmm, a big bowl of chilled, boiled shrimp sounds great about right now - later in the day, maybe an ice cold beer on the side.

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  1. Anything in aspic works great in the heat-- hardboiled egg slices, peas or small chunks of any cooked veggies, and some ham, fish, roast beef or chicken-- it's a great way to use up leftovers, and is cool and refreshing to eat.

    1. Tomato sandwiches. That's about it. There are a couple of weird exceptions, though, like gumbo or enchiladas. (Cooked at home, but that's what ac is for.)

      1. salads, and cold beer, i second the cold boiled shrimp. 103 today, folks.

        2 Replies
        1. re: joanna.mcmaster

          Mmmm beer. Oh, the shrimps sounds nice, too. How about a lovely large lumb crab salad. Where could we find the best Crab Louie salad in Dallas?

          1. re: DallasDude

            Mmm beer indeed. Nothing like a nice pint of Live Oak Hefeweizen, stuff is so soothing.

        2. Chef's salad. You can add anything - cold shrimp, ham, cukes, apples, hard-boiled eggs, cheese, tomatoes, whatever. And a big glass of sweet tea.

          Or cold soups. Avocado. Cherry soup served in a cantaloupe half.

          1. Street tacos (grilled flank) with mango salsa and tomatilla salsa. Get the Mexican beer sampler cases like the Modela at Sam's and squeeze up a whole bag of limes into an empty water bottle. Put that in the ice chest with the beers. Provide salted rim glasses and encourage ice and lots of lime juice- chilada style.

            Finish with ice cold watermelon and/or a freezer of HMIC! That's what I'm serving Saturday.

            1. Made the BLT salad from the latest Food and Wine last night. Perfect meal...precooked bacon, luscious tomatoes from neighbor's garden, bread cubes, basil from my garden, and a head of that butter/bib lettuce with the roots still on it.. Used the new olive oil mayo spiced up with shallots and more basil. Took about 10 minutes and there was NO heat from the kitchen. Seems it's been 100+ here, near San Antonio, for weeks!

              1. Those of you along the coast don't know how lucky you are to have fresh fish available to you - or yes, you proabably do. I just called Market Street and they just received their fresh gulf shrimp yesterday - 20 ct/lb @ 13.99. Yikes! It's headless, but for that price, you'd think I'd get the head.... And I don't even have a choice of size ....

                4 Replies
                1. re: CocoaNut

                  Hi CN - we're not having the best shrimp season this year, but we can still get them off the docks for 3.50 a pound, 5.00 for jumbo.

                  1. re: bayoucook

                    Hey bc! As I e-mailed a friend of mine down there......... I'm jealous~ She e-mailed back only one word, "Unbelievable!!"

                    I saw your recipe on olive salad. I'm gonna give it a go this weekend as we'll be back in the 100's.........

                    1. re: CocoaNut

                      It really is good, and fun to play with. Are you making a muffalata?

                      1. re: bayoucook

                        Yes, or a version thereof....

                2. Ceviche!

                  1. I pickled some shrimp last week, so last night I had the rest of that, an avodado with mayonaise and green pepper sauce, sliced homegrown tomatoes, cucumbers, and banana peppers, plus some sliced Noonday onions. And an ice cold Lone Star beer. Not just good, but mighty good.

                    5 Replies
                    1. re: Mister F.

                      I have been making a lot of ceviches and ceviche like salads. I fine the best shrimp at H Mart. Fresh, cheap and tasty. The fish cannot be beat. Often, many are swimming in their tanks before you order.

                      Cocoa - NEVER pay 13.99 for shrimp. I am catering a party tomorrow night and most of the ingredients will be from Super H Mart.

                      1. re: DallasDude

                        Me too. Japanese-style ceviche (sunomono) with octopus, cucumbers (for pickles) and seaweed (wakame).

                        Also, Japanese-style cold dipping noodle (I like udon better than soba). Tei An serves zaru soba.

                        You can also get cold noodle at Korean restaurants.

                        1. re: kuidaore

                          The summer noodles at Mr Wok are pretty good.

                          Mool Naengmyeon, Bibim Naengyun, Hwae Naengmyeon, Sekimi Naengmyeon all available at Todamgol in Carrollton.

                          Sebass ceviche at Inca's Cafe in Carrollton

                          Lotus Root Salad at Nam Hua in Garland

                          Mangonada at Paletas Frutitas on Jefferson.

                          Snow Cone at one of the many snow cone outlets in Irving (Texas Coneheads, MC's Snowcones, One on Story @ Plymouth Park, and Story and Shady Grove)

                          Can let Ryo and his team fix you up a great sushi dinner at Masami. It was excellent the other night and my wife and I had the place to ourselves.

                          I would order tacos before say 11 am. The ones over at El Progresso in FW (N. Main and Long were excellent).

                          1. re: LewisvilleHounder

                            My cravings have been similar to everyone's:

                            big salads
                            BLTs
                            ice cream & milk shakes
                            ceviche
                            all kinds of fruit (esp. watermelon)

                            but mostly it has to be the Korean cold noodles...i like the You Chun Restaurant...their cold noodles have slushy ice in it that keeps it COLD and refreshing...and the noodles are nice and chewy...oh and their dumplings are BIG and pretty tasty.

                            1. re: LewisvilleHounder

                              Now that you've mentioned ice, can't forget about halo-halo, and I'm still keeping my eyes open for some patbingsu!

                      2. A Mollie Katzen pasta dish that has cubes of mozzarella, ripe tomato, fresh basil, and olive oil as the sauce (I think for linguine).

                        Watermelon.

                        Lots of cold sandwiches.

                        Bacon, avocado, and sprouts or baby spinach on soft bread.

                        Achiote marinated grilled chicken tender street tacos!

                        1. Lobster rolls, Hawaiian poke, mango and crab summer rolls, cold noodle salad, fro-yo...can never get enough of that in this heat.

                          1 Reply
                          1. re: jindomommy

                            Pokeeeeh!!! Yes :) You got it! And lomilomi salmon...

                          2. Cobb Salad or a nice Shrimp Salad. Stuffed avocado with chicken or tuna salad on a bed of greens with tomatoes and cucumber. Republic of Tea Ginger Peach Black tea.

                            1. Made up a big pasta salad last night. It'll keep in the fridge for a few days. Keeping me out of the kitchen for a few days. Perfect.

                              1 Reply
                              1. re: Jaymes

                                I've made countless bowls of pasta salads since the triple-digit temperatures became a daily occurence. Elbows, rotini, orzo, penne, shells, couscous—no fear of carbs in my house. Sometimes I'll add chicken, turkey, bacon bits, even chopped pepperoni, and sometimes I leave out the meat. Miscellaneous side flavorings such as wasabi, horseradish, mustard, sweet pickle relish, ginger, olives, capers, tabasco or other hot sauces, onions, cilantro, Feta cheese, parsley, basil, garlic chives, bell peppers, chopped spinach, lime juice, etc., used in multiples, give depth of flavor to the salad. And I always use lots of minced garlic with any pasta dish! I keep cubes of minced up garlic in the freezer for convenience. Mostly, I use olive oil as a binder but sometimes mayonaise. I've had a bumper crop of Chinese green beans in the garden despite the scorching temperatures, so they are in every pasta salad this summer. Lately, about 75% of my meals have been pasta salads, and they're even better the next day and the day after. I have to agree with the concept of spending an hour or so making a large batch of pasta salad and then having a few days off from cooking.

                              2. Although it's not a cold food, I recently found dashi miso soybean paste at one of my favorite Asian markets, Carrollton Plaza, and hubby and I have been really enjoying it this summer. You just mix it into boiling water and add whatever vegetables/tofu/proteins you like. It makes a very light and refreshing soup. Tonight we added Thai bird chiles, mung bean sprouts, green onions, soft tofu, assorted mushrooms, snow peas, and beaten egg swirled in at the end. Lots of protein and lots of nutrition. You can also float a few drops of sesame chili oil on top if you like extra heat, yum.

                                1. Bun Tom Nuong all the way man! Chargrilled shrimp over cool rice vermicelli noodles and fresh veggies and herbs. Mmmmm...

                                  1. Sushi, Salads, Spring Rolls from one of the Vietnamese restaurants on my way home. Every so often cold Korean noodles, or my own take on Dan Dan noodles.

                                    1. Gelato - it's light and good! Sherbet too!

                                      1. What I really miss in the summer are some nice, slowly smoked spare ribs. It's just too hot to stand over a grill (Weber charcoal with pecan) for three hours sweating and keepeing flies away and out of the house. I'll do the occasional steak, fajita, or shrimp dish on the grill in the summer, if the price and quality is right, but I miss those ribs. Grilling season for me is October through early May, I'd much rather cook when it's forty compared to ninety.

                                        6 Replies
                                        1. re: James Cristinian

                                          Not at all. Tis a wonderful time to be standing in your finest swimwear sipping a cold brew and diving in between turns and checks. This is what summers in Texas are made of. Fine ribs or other 'cue shared with great friends. The fruits of the labor are intense as the flavors you conjur. Ooo grilled fruit too.

                                          1. re: DallasDude

                                            Right on, 'Dude!

                                            1. re: DallasDude

                                              Yes, indeed!

                                            2. re: James Cristinian

                                              It is really hot for standing over a grill; however, it may be better than heating up the house with the oven. I think the secret is to wear your swimsuit while grilling, wet yourself down with the garden hose, swimming pool, or mister, and stay well hydrated with plenty of beer ... err ... water :)

                                              1. re: Carrollton Foodie

                                                The oven is off limits as well. I'll fire up the grill for a quickie every two weeks or so, but I'm wanting ribs, and I know it will be late September if I'm lucky. I did do a turkey this weekend, HEB sells bone-in half turkey breasts, not homemade, but not to shabby.

                                                1. re: James Cristinian

                                                  Hope I don't get in trouble for giving away a secret recipe, but my hubby has a wonderful and simple rib recipe. We use baby back ribs. Trim the silver skin from the "back" side if possible. Sprinkle something like Tony Chachere's creole seasoning all over and rub it in. (I've started making my own spice mixture because I like it to be a little less spicy than TC's.) Refrigerate the ribs uncovered overnight. Then grill or smoke "low and slow," i.e., low temperature for a long time. When you're 15-30 minutes away from removing the ribs from the grill brush both sides with any homemade or store-bought barbecue sauce. The sweetness of the barbecue sauce is a great contrast with both the spice and saltiness of the TC's.

                                                  You only have to check on the ribs about once an hour until the meat starts pulling away from the bones, then about once every half hour until they reach your desired doneness.

                                            3. Last night it was grilled, bone in pork chops (on the cheap from Costco - surpisingly tasty and tender) with peach-pecan bbq sauce (great stuff from CM). This was sided with a mixed green salad and buttered baguette slices.

                                              Night before, same thing but with salmon. Protein,bread, salad. I think I've found my go-to dinner for these hot summer nights - good flavors and not very heavy. Problem is, I use charcoal, so I feel compelled to pull the water hose out for that just-in-case mishap.

                                              1 Reply
                                              1. re: CocoaNut

                                                I have used the central Market sauce you describe and it is amazingly wonderful!

                                              2. It's funny to read all the 'cold' foods everyone craves in the heat, when most of the rest of the world in hot regions eat spicy and hot foods and drins to stay cool :))

                                                Bowl of Chili from Chapman Chile Kitchen in Dallas off Gaston, with an order of stuffed Jalapenos and a bottle of water: eating in their parking lot at lunchtime at 99degress was warm at first but sure cooled me off by the time I finished. Yum!

                                                4 Replies
                                                1. re: dfwdean

                                                  To each his own, but IMO, a meal that heavy in this heat would put me in a coma. i prefer lighter meals in the summer.

                                                  1. re: dfwdean

                                                    I also like the spicy cuisines during the summer. My wife doesn't share my love of chilies (peppers) as much as I do. I mix it up from time to time during the summer. I would hate to be shivering cold and eating ceviche or a cold noodle dish during the winter. Chili is not a typical dish that is on my list of summer eats nor is a big plate of cheese enchiladas.

                                                    A good bowl of pho with extra jalapenos is a good way to go or a bowl of bun bo hue.

                                                    Or say Tom Ka Gai made at home with a fresh Thai chili sambal.

                                                    Jungle curry at Jasmine Thai made Thai hot is also scorchingly hot.

                                                    The camarones ala diabla at La Palapa Veracruzana are great and they don't hold back on the fresh chipotles.

                                                    1. re: LewisvilleHounder

                                                      i agree with the spice suggestion. What i can't do in the summer is eat something heavy like a bowl of chili in a hot car, ugh, no thanks.

                                                    2. re: dfwdean

                                                      Of course, in much of the "world in hot regions," it's always hot. So if one were waiting for a nice snowy day in, say, Calcutta to eat a fiery sambal, one would be waiting a very long time indeed.