Hot Weather Dinner

K

kc_

Well-known member
Last night we had company for dinner. It's been too hot to cook lately, so a simple dinner of cold or room temperature dishes seemed the way to go. Thanks to all of you, I had a wealth of choices, and here's what I served.

Appetizers:

Feta salsa

Burgundy mushrooms

Assorted cheeses and crackers

Gazpacho

Herb-Roasted Pork Tenderloin

French Potato Salad

Rosella's Corn Salad

Flan

The dinner was a big success, and it was all made ahead. First a huge thank you to Marianne for the feta salsa. I have made it many times, and it is always gobbled up. I served it with Scoops corn chips, and that was perfect.

It was the first time I made the Herb-Roasted Pork Tenderloin, and it was great. I actually pulled it out of the oven while we were still having appetizers and let it sit on the cutting board. It was still wonderful when I sliced it later.

Thanks, too, to cyn upstate ny for the French Potato Salad, and janet in nc for the gazpacho. The potato salad was competely devoured, and I still have some of the great gazpacho in the refrigerator for an "instant replay". Unfortunately there is no more of the great flan from Cheezz.

Here are the recipes for those of you who might be interested. All are from here except Rosella's corn salad (from Gail's), and the Burgundy Mushrooms from Pioneer Woman.

I almost forgot to mention that I also served this with a couple light red wines that were chilled. I did this at the suggestion of a friend who runs a wine shop. I never would have thought to chill a lightweight red, but it worked perfectly.

 
Feta Salsa

Feta Salsa

Definitely consider this recipe as more of a guideline. It works as is but is infinitely flexible should you want to use different herbs or add capers or skip something or other. Also, if your store has more than one type of feta, I love trying all of them — some of our favorites are the Bulgarian and the French ones, but the everyday sturdy stuff works just fine, too.

1/2 lb. feta (cow’s milk)
2/3 cup sundried tomatoes in oil
1/2 cup pitted Kalamata olives
2 tablespoons fresh dill
3 tablespoons flat-leaf parsley
2 scallions
1/4 cup olive oil

Crumble the feta into a bowl. Chop the tomatoes and olives, dill and parsley and thinly slice the scallions. Gently mix the ingredients together and drizzle with a few tablespoons of olive oi, or to taste.



Link: http://smittenkitchen.com/2008/12/feta-salsa/#more-1444

marianne
http://www.finerkitchens.com/swap/forum1/103291_REC_Feta_Salsa_from_smitten_kitchendelicious__Made_half_the_recipe_last_night

 
Burgundy Mushrooms

Burgundy Mushrooms

4 lbs. white button mushrooms
1/2 lb. (2 sticks) butter
1 1/2 tsp. Worcestershire
1 liter Burgundy wine (other dry red will work)
1 tsp. finely ground pepper
2 c. boiling water
4 chicken bouillon cubes
4 beef bouillon cubes
1 tsp. dill seed
1 tsp. garlic powder
2 tsp. salt (optional)

1. Thoroughly wash mushrooms and throw in large stockpot.
2. Add all remaining ingredients except salt. Stir to combine.
3. Bring to boil over medium high heat.
4. Reduce heat to low and simmer, covered, 6 hours.
5. Remove lid, then continue cooking, uncovered, for 3 hours.
6. Add salt to taste, if desired. Mushrooms will be dark in color. Can sit in pan until ready to serve

Pioneer Woman Cooks

my notes:
These are great served at room temperature with toothpicks to pick them up. They also are a good side with dinner. They keep a week or so in the refrigerator, and freeze beautifully. Easy to do, and well worth the long simmer.
I personally prefer dill weed to dill seed in this recipe.

 
Gazpacho

Gazpacho

Here is my favorite from the NYTimes Bread and Soup Cookbook 1972. I make it and keep it in

a pitcher in the fridge at all times in the summer.

4 C cold canned tomato juice (try to find Campbells)
3 C undiluted COLD canned beef consomme (not broth)
1/4 t. or to taste, Tobasco
4 T olive oil
1 teasp salt
juice of 1 lemon
3 T wine vinegar
4 large ice cubes
4 large tomatoes peeled and seeded
4 garlic cloves peeled
2 large cukes
2 large green peppers, pith and seeds removed (I only use one, I don't like peppers very much)
10 green onions plus chives
1/2 C parsley minced. ( I often omit)

Place tom juice, tabasco,olive oil, salt, lemon juice, garlic cloves and ice cubes in blender. Blend for 1 minute.

The recipe goes on to say that you should chop the rest and serve it for garnish to the soup. I put it all in the blender together and make gazacho. I think the consomme is the secret in this recipe. Delicious. Try it.

janet in nc
http://www.eat.at/swap/forum1/154656_Here_is_my_favorite_from_the_NYTimes_Bread_and_Soup_Cookbook_1972_I_make_it_a

 
Herb Roasted Pork Tenderloin

Found this at southernliving.com--a wealth of recipes and information. Prepared it last night, and served with Ro-Tel Spanish Rice and mixed vegetables.

It's a keeper.

HERB-ROASTED PORK TENDERLOIN

1/4-cup soy sauce
1/4-cup Worcestershire sauce
1/4-cup vegetable oil
1 tsp. dried thyme
1 tsp. dried marjoram
1 tsp. rubbed sage
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground ginger
1 tsp. salt
1 tsp. pepper
1 (1-1/2-lb.) package pork tenderloins

Stir together first 11 ingredients in a shallow dish or heavy-duty zip-top plastic bag. Prick pork with a fork, and place in marinade, turning to coat. Cover or seal; let stand at room temperature
30 minutes, or chill 2 hours. Remove from marinade, discarding marinade. Place pork on a rack in a roasting pan.
Bake at 350° F. for 40 minutes or until a meat thermometer inserted into thickest portion registers 160° F.

Yield: 8 servings

Betty W. Hayes, Conroe, Texas
Southern Living, APRIL 2000
ron in worcester

http://www.finerkitchens.com/swap/forum1/22680_REC__Herb-Roasted_Pork_Tenderloin

 
French Potato Salad

French Potato Salad
1999, The Barefoot Contessa Cookbook
Prep Time: 20 min Inactive Prep Time: -- Cook Time: 30 min
Level:
Easy
Serves: 4 to 6 servings

Ingredients
1 pound small white boiling potatoes
1 pound small red boiling potatoes
2 tablespoons good dry white wine
2 tablespoons chicken stock
3 tablespoons Champagne vinegar
1/2 teaspoon Dijon mustard
2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
10 tablespoons good olive oil
1/4 cup minced scallions (white and green parts)
2 tablespoons minced fresh dill
2 tablespoons minced flat-leaf parsley
2 tablespoons julienned fresh basil leaves

Directions

Drop the white and red potatoes into a large pot of boiling salted water and cook for 20 to 30 minutes, until they are just cooked through. Drain in a colander and place a towel over the potatoes to allow them to steam for 10 more minutes. As soon as you can handle them, cut in 1/2 (quarters if the potatoes are larger) and place in a medium bowl. Toss gently with the wine and chicken stock. Allow the liquids to soak into the warm potatoes before proceeding.

Combine the vinegar, mustard, 1/2 teaspoon salt, and 1/4 teaspoon pepper and slowly whisk in the olive oil to make an emulsion. Add the vinaigrette to the potatoes. Add the scallions, dill, parsley, basil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and toss. Serve warm or at room temperature.



Link: http://www.foodnetwork.com/recipes/ina-garten/french-potato-salad-recipe/index.html


cyn upstate ny
http://www.eat.at/swap/forum1/154724_Inas_French_Potato_Salad-_anyone_try_this?_Trying_to_stay_away_from_mayo

 
Rosella's Corn Salad

Rosellas Corn Salad
by Margie Brock

At first I wasn't sure I really liked this but after I ate it I wanted more and more. So apparently it grows on you. We have served this with all different kinds of entrees and it seems to be a favorite with everyone. — Feb 4, 2003

2 cans whole kernel corn, drained
3 tablespoons minced onions
2 tablespoons red bell peppers, minced
1/2 cup grated mild cheddar cheese
1 fresh jalapeno pepper, minced
1 tablespoon vinegar
2 tablespoons sugar
3 tablespoons mayonnaise

12 servings
5 mins prep


1. Mix corn, onion, bell pepper, cheddar cheese and jalopena pepper well.
2. For the dressing: Mix the vinegar, sugar and mayonnaise and pour over the vegetable mixture.
3. Mix well and refrigerate for several hours.
recipezaar

 
Mexican Flan

Mexican Flan

If you like your flan silky smooth, this is just the ticket. DH and I are both "flan fans" (sounds like an exotic dancer!), and we have never had anything this good in a restaurant or homemade. I made it again tonight and just had to share it. The only change I would make is to use 3/4 cup sugar and dissolve it in the skillet with 2 tbl. water. Then cook over med-low heat WITHOUT TOUCHING IT until it begins to brown. Then you can take the handle of the pan and swirl it once or twice. At that point, watch it like a hawk because it goes from "shiny penney" looking, to burnt pretty fast.


Mexican Flan
from TV Chef Daisy Martinez

Makes 8 or 12 regular servings (DH considers it 3 servings!)

1 cup sugar
One 12-ounce can evaporated milk
One 14-ounce can sweetened condensed milk
¾ cup milk
3 large eggs
3 yolks
2 teaspoons vanilla extract
1 cup Nestle’s Media Crema or sour cream

Preheat the oven to 350° F.

Make the caramel: Have ready a 9-inch glass pie plate and a pair of potholders or oven mitts. Pour the sugar into a small, heavy saucepan. Set it over medium-low heat until the sugar starts to liquefy and form clumps. Stir slowly and constantly; the sugar will eventually liquefy completely, then begin to color. Pay careful attention to the caramel at this point; once it starts to color it will darken quickly. Pull the pan from the heat when the caramel is the color of a bright, shiny penny. Scrape all the caramel into the pan, put on the mitts and grab the pie plate firmly. Carefully but quickly rotate the pan so the bottom and halfway up the sides of the plate are coated with caramel. Set the prepared pan into a shallow roasting pan.
Bring a tea kettle of water to a boil. Meanwhile, combine the evaporated milk, condensed milk, milk, eggs, yolks, and vanilla in a blender jar. Blend on very low speed just until the eggs are blended, a few seconds. Add the crema Mexicana or sour cream and blend a few seconds until smooth. Let stand for a minute then scoop off any foam that rises to the surface.
Pull out the oven rack and set the roasting pan with the caramel-lined pie plate on the shelf. Pour the custard mix into the plate. Pour enough water from the tea kettle into the roasting pan to come halfway up the side of the plate. Bake until the center of the flan is set, about 35 minutes.
Remove from the oven and cool to room temperature in the water bath. Refrigerate until completely chilled, at least 2 hours or up to 1 day.
To serve, center a large plate over the flan and, with one quick flip invert the flan over the plate. Give it a few seconds—the flan will slip right out of the mold and onto the plate. Scrape any caramel left in the mold over the flan. Serve chilled.

Tip: Be extremely careful when working with caramel: By the time the caramel is brown enough to pour into the mold it will be very hot—much hotter than boiling water. Handle the pot and pie plate carefully and, when tilting the pan, keep it at arm’s length from you.


Link: http://www.daisymartinez.com/recipes/MexicanFlan1006.htm

cheezz
http://www.finerkitchens.com/swap/forum1/145297_This_recipe_is_the_best_by_FAR_of_anything_Ive_ever_eaten_-_REC_Mexican_Flan

 
KC, your menu sounds wonderful! Do you think these can be made in the crockpot? I could not find

her rec on the site; was wondering if there were any comments. Low and slow in my house could be a burn and run!
Sounds like a wonderful party! Thanks for posting in menus!
Best,
Barb

 
Thanks, barb. The recipe is from her cookbook.

I copied the recipe from the book, but don't have tha actual cookbook.
I don't know why you couldn't make these in a crockpot. The secret is the long slow cooking time. Isn't that what crockpots are for?
The mushrooms are easy to do on the stove. There is plenty of liquid, and you cook them covered for the first 6 hours, so they don't go dry.
Hope you enjoy them. They freeze well, and are handy to have for a quick appetizer or side dish.

 
KC, I have a question about the potato salad.

I have been getting some red skin potatoes from the farmer next to me and they are about the size of a quarter. Would they work in this recipe or do the potatoes need to be cut in order to absorb the liquid? I just love these little new potatoes and this recipe sounds wonderful. Thanks!

 
Dawn, I'm not KC but I've made potato salad like this and I think you would have to cut them

in half no matter how small they are to absorb the flavor.

I like this idea of letting them finish in their own steam. Too often the outside gets overcooks and the skins fall off in the salad.

 
I think the tiny potatoes would work, but

As Joe said, you probably would have to cut them in half so they would absorb the liquid. You'd just have smaller bites.
I used small redskin potatoes that I cut in quarters. They absorbed the wine and broth when I made the salad. I dressed the salad the day before serving, and the potatoes also absorbed the dressing overnight. You probably need the cut surface for that.
This is the only time I have made this salad, so it's a limited experience. It sure was good.

 
This is definitely the BEST flan I've ever tasted - it's a staple in our house. Have to bake it

in the oven, though, so I don't make it during the hot weather

 
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