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What's for Dinner #233 -- The Dog Days of Summer Edition #3 [Thru Jul 21, 2013]

I am incredibly jealous of anyone who is living anywhere that is not as hideously, stiflingly, breathlessly hot as it is here. Temperatures are set to hit 100 today (that's nearly 38) with humidity in the 70% range, and we are desperate for a break.

Our cooking has been at a minimum. Last night was shrimp and chorizo tacos using beans that were in the fridge from last week's shrimp and chorizo tacos. Having to cook for less than 10 minutes is definitely a big plus. Tonight we are solving that problem by meeting another couple for dinner--and we requested an indoor table!

How are you keeping it cool?

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  1. I was going to just do beef bourguignon leftovers tonight but my husband took some for lunch.... which means that he is going to want something different for dinner.

    I pulled out some BSCB from freezer. I'm either going to marinate in OJ/lemon juice/paprika/red pepper flakes (Italian Grill) or do garlic, rosemary, and lemon. I'll grill them along with the 2 ears of corn that I have and maybe some of the Japanese eggplant that I received in yesterday's organic produce box.

    2 Replies
    1. re: Njchicaa

      Ugh my neighbor got me talking and the grilled chicken became chicken jerky. My husband fed his to the cats.

      1. re: Njchicaa

        Ugh I hate when that happens. I overcooked my steak last night because I got distracted when grilling it, so I feel your pain.

    2. The temps continue to soar on the tip of Cape Cod. Going to the beach before breakfast seems to work. Today we had a Portugese scrambler for the post beach hike and swim. I copied this from a defunct restaurant in Ptown. Linguica, bell pepper and onion are chopped and cooked and then some butter and beaten eggs are mixed in to make the scramble. Last minute addition of cubed cheese- all we had was some fontina but that worked. We bought some local honey and had that with toasted Tuscan bread. I just made a simple coleslaw for dinner. We are cooking out cheeseburgers and boiling up some corn that is local but off cape. The big challenge is keeping cool for the next 6 hours with no AC. The Lone Ranger is a contender for this time slot but I have a feeling the movie theater will be swarming. Wine and beer chilling.

      1 Reply
      1. re: Berheenia

        A fitting meal considering the large Portuguese population in the Cape. Yum.

      2. By staying inside, mostly: thank goodness for central air... I don't think we'd be alive if we didn't have it. At a pleasant 72 inside last night & with a hefty hangover to boot, I could even imagine having a big bowl of beef noodle soup..... but the cheeborgerz & Greek salad really hit the spot, too.

        My man's been craving fish, so we'll be heading over to Wegmans in a bit -- they have their fish delivered on Thursdays. I'm partial to whole trout or mackerel if they have it, or some other whole fish that's not too expensive.

        Salmon filets would be another option, but either way, they'll be grilled -- our MO of cooking these days.

        Side will likely again be a salad, probably butter lettuce & cukes with a buttermilk & chive dressing.

        And maybe not half a pint of ice cream today... though I keep saying that like just saying it makes it so. Willpower shmillpower.

        1. I hope the east coasters will get the weather we had a couple days ago soon... didn't even hit 80 on Monday!

          I'm always looking for new ways to use up ground beef (other than burgers), and most casseroles are out for me in the summer because it's too hot. I found this recipe for "Korean Sloppy Joes" and I'm going to try that out tonight. It's got red bell pepper, onion, and carrot mixed up with the beef, and the sauce is made w/ gochujang, mirin, soy sauce, tomato paste and... corn syrup? I'm guessing the corn syrup is to thicken it but I'll leave it out if I don't think it's needed.

          I'm going to chop up everything this afternoon and have it ready to go since I pick up SO at the airport this evening and we won't get home til well after 7. That's one advantage of being unemployed I'm already enjoying... more time to prep dinner :)

          17 Replies
          1. re: juliejulez

            I think our weather is scheduled to break on Saturday evening into Sunday, julie. Which will be a big BIG relief.

            1. re: LindaWhit

              Yah, ditto here. It'll be in the high 70s low 80s.

              90 here today. Oy.

              1. re: linguafood

                You both must not be too far from me. 90s today, high 80s tomorrow, and finally high 70s on Sunday. Thank goodness.

              2. re: LindaWhit

                I'll be crossing my fingers for you. I remember living in Chicago and it was so hot and humid... miserable. I would put the window AC in my bedroom on at full blast and just lay on the bed in front of it after my walk home from work. At least out here when it's hot, it's not usually humid too.

              3. re: juliejulez

                Let me know how the sloppy Korean Joes turn out--sounds interesting :)

                  1. re: juliejulez

                    Thx! I <3 Bev.
                    And glad to see your embracing unemployment! I'd try to convince you to join me here on the dark side and just be a "lady of the house" but SO would probably come down here and kick my ass.

                      1. re: alliegator

                        Haha yeah I'm sure he wouldn't be too into paying off my credit card debt and student loans :)

                        1. re: juliejulez

                          Makes sense! I think I only have this gig because mangator has a deathly fear of the following things: the stove, any and all cleaning products, the laundry room, and vehicle maintenance.

                    1. re: alliegator

                      The Korean sloppy joes were decent. Not like "wow OMG I need to eat tons of these" but perfectly good for a quick weeknight meal that doesn't require too much cooking. This is the link to them: http://bevcooks.com/2013/05/korean-sl...

                      I used 3tbsp of the gochujang, if it was just me here I'd use 4 to get more heat.

                    2. re: juliejulez

                      I hope so. I overheard a "feels like 107F" for Friday on the radio this morning.

                      1. re: juliejulez

                        I don't work in the summer and you are right--lots of time to cook and prep stuff.

                        I just saw recipes to make a homemade hot fudge sundae cake on Smitten Kitchen and I'm actually considering it for next week!

                        1. re: Njchicaa

                          I saw that today too! Looked so good. Since I'm home alone during the week, me + cake + free time would be very very bad.

                          1. re: juliejulez

                            I'm not really a dessert/sweets kind of person so I could make that, have a piece, and then happily deliver pieces of the rest of it to family and friends.

                        2. re: juliejulez

                          i think i would sub a little brown sugar for the corn syrup, myself... most recipes for bulgogi use a bit of sugar, or they blend in pureed fruit (usually some type of pear) for the marinade. i love gochujang!

                          1. re: juliejulez

                            They actually make a lite corn syrup with"No High Sucrose Corn Syrup". http://www.karosyrup.com/products.html

                          2. It is unspeakably hot in NYC with the heat index reaching 100 degrees in the morning. Luckily purslane and egg tacos only take about 10 minutes to make, so I won't suffer much. For the salsa, I'm using Salpica cilantro and green olive, which happened to be the only salsa verde available at my market, which is a slight disappointment. As much as I love Frontera products, the gourmet ingredients in the Salpica line get in the way of the straightforward flavor I'm looking for with chips, though the olives salsa isn't half bad with the purslane and a topping of crumbled feta cheese in lieu of queso fresco.