I'm hosting a dinner party this weekend, but it's too hot to turn on my oven. I'm going for a mostly cold, no-oven menu. Any ideas?
I've been contemplating a Mexican theme: cold cucumber-avocado soup with jalapenos and cilantro, make-your-own fish tacos, cold drinks, etc. Not at all wedded to Mexican. Ideas welcome!
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Steamed shrimp (or grilled) veggies, both raw and grilled, butterflied leg of lamb, poached cod are all traditional for dipping in the Aïoli, but you can gussy it up any way you want!
Thanks all, for the advice and recs!
http://bklynfoodie.com/?p=3745
I love salads of roasted corn, tomatoes and peppers. black beans in that is good to.
Also, Patty Jinich has a nice chop chop salad on her blog which I've also served with this.
A corn and black bean salad is good. A can of black beans (drained) and an equal amount of corn kernels. A dressing of lime juice, olive oil, a touch of cumin salt/pepper.
Additions can included diced tomatoes, green onions, cilantro or parsley. (I use parsley for a group as there will always be a cilantro hater in the crowd).
Ahh..I see Syronai covered that.
Watermelon is great! as Peter mentioned...and is also a way to display some finishing salts for tasting. My favorites for watermelon are Black Lava salt, and Maldon Sea Salt.
And if you have some good balsamic vinegar..a few drops of that on water melon is excellent!
Also, if you can find young coconut meat, that in your cuke-avocado soup will help to bring it all together and give a nice creamy texture.
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choice for cool and flavorful too-- how about ceviche? You can do a traditional style with cilantro, tomato, onion and lime (add avocado to make it extra good). Serve a Mexican fruit salad with it -- melons, mangos hot chili powder, lime juice, and salt. Cucumber gazpacho goes nicely with these too. I'd also recommend chalupas -- the Mexican way, not the school cafeteria Taco Bell mind. I had some terrific ones in Mexico once-- a fried corn tortilla topped with shredded chicken, shredded lettuce, and pickles chipotles and onions with a sweet pickling liquid. For dessert, you can make a nice chocolate pudding with a stovetop pudding recipe adding cayenne and cinnamon, or make it vegan by subbing silken tofu ( in that case you don't need the stove for anything but melting the chocolate, you just do it in the blender). Other good ceviche variations are adding ginger instead of cilantro (Peruvian style) or thinly slicing sashimi grade tuna and marinating with a little soy and pineapple).
This popped into my inbox just now: http://www.saveur.com/article/Kitchen/Picnic-Basket-Menu-Early-Summer-French?cmpid=enews060111
http://www.naturalhealthmag.com/healthy-eating/healthy-recipes/papaya-black-bean-corn-salad
Mine always has plenty of cilantro, some tomato and cucumber, and a hefty dose of ground chipotle for spice. With the smoky chipotle, it goes very well with an outdoor meal. I've also use this salad as a fresh taco filling. If you don't want to do papaya, mango, melons, and pineapple also go well in it.
http://orangette.blogspot.com/2007/03/carrot-kale-carry-on.html
http://orangette.blogspot.com/2006/08/on-cold-soup.html
This raw kale salad too, which would be great with a cold soup:
http://www.101cookbooks.com/archives/raw-tuscan-kale-salad-recipe.html
You could also do a great big Nicoise Salad with good-quality canned tuna in olive oil (you'd just have to boil the potatoes and green beans) and serve it alongside baguette and various cheeses -- summer's a great time to nibble on little dishes. Or a Cobb Salad!
Or have you thought about make-your-own sushi hand rolls? It'd require some prep, but the only thing that would need cooking is the rice, and it's vegetarian-friendly.