My (not so) secret shame

So summer is officially here along with one of my favorite holidays. 4th of July is exactly a month away and so I’m gearing up majorly. This is a highly underrated holiday, I mean Christmas and Halloween get a shit ton of attention, this year let’s give 4th of July some lovin’. I mean lets be for real..summer weather, fireworks, GRILLING! Why wouldn’t we celebrate the joys of hot dogs..and America too, I guess. I am gonna go right out there and admit that I am a 400 lb slob competitive eater of a man hidden in the body of a tall skinny white girl clad in J. Crew, it is my not so secret shame. I love food. I do–I love to eat, I love to cook and to me, any holiday that focuses around food(so pretty much every holiday, except St. Patricks Day–and for me and Ashley even that includes birthday cake!) is the best day ever.

Photo by Bill Kostroun, Associated Press

So I’ve been on a hunt for some yummy summer foods and drinks and such to help me celebrate this joyous season, and I’d love to share a few. First of all, no matter what you are cooking for dinner, if it is any kind of summer gathering there needs to be some chips and salsa. Now you may not agree with me on this one, but I like me some heat. The wimpy salsas are good too, don’t get me wrong, but my salsa has gotta pack a little punch. My spicy lovers, rejoice! Hot Lips’ Hot Salsa has hit the mark. It’s great with chips but even better on tacos and eggs so don’t you worry about using up the bottle if you aren’t having a party..trust me, you will. 

 

Hot Lips Hot Salsa: $6.25 for a 16 oz. jar

To wash down the deliciousness of salsa heaven sure you could knock back a good ole American Bud heavy but say you’ve got some lady friends over and wanna provide a classy little summer cocktail. World, meet the Strawberry Rhubarb Mojito. This refreshing yummy-ness is the creation of the masterminds at the Beacon Hill Hotel & Bistro, so if you find yourself in Boston, definitely hit up the bar of BHHB. The recipe is: 

Strawberry/Rhubarb Infusion: 15-20 Strawberries cut in halves, 1 large stalk rhubarb chopped into ½ inch pieces, 1 bottle 750 ml light Rum

Mojito: 3 oz infused Rum, ¾ oz fresh lime juice, 1 strawberry from tank, Pinch of sugar, 1 sprig mint, Soda water

Directions:Muddle strawberry with sugar and mint leaves. Add ice, Rum and lime juice. Shake vigorously and pour into a glass. Add a splash of soda. Garnish with top of the mint sprig and lime wedge.

When you set the tone with one of those delish drinks, something great to follow is this freakin awesome Grilled Okra with fresh peas and Serrano ham salad. Courtesy of Chef Carvel Grant Could of Canoe Restaurant, this recipe Serves 6.

Salad Ingredients: 1 lb.Okra, Fresh from Nicolas’ Farm- cut in half, lengthwise – grilled. 1 cup Butter Beans, Fresh – Cooked. 1 cup Lady Peas, Fresh- Cooked. 1 cup Crowder Peas, Fresh – Cooked. ½ cup Grape Tomatoes, Quartered. 2Shallots, finely minced. 3 oz. Serrano Ham, thinly shaved, chiffonade. ¼ cup Parsley, Italian- roughly chopped. ¼ cup Oven Dried Plum Tomatoes, chopped. ½ cup Corn, Fresh Cut Kernels- Lightly Sautéed and Chilled. Salt and Pepper to Taste. 

Dressing: 1 Tbs Garlic, Minced. 1 Tbs Shallot, Minced. 2/3 cup Sherry Wine Vinegar. ¼ cup Mustard, Whole Grain. ½ cup Extra Virgin Olive Oil. Salt and Pepper to Taste.

Cooking Instructions: Toss 1^st 10 ingredients together in a large bowl.  Salt and Pepper to taste. Dressing – Combine 1^st 4 ingredients in a small bowl, slowly whisk in extra virgin olive oil.  Salt and Pepper to Taste. Add Dressing to the tossed salad and divide amongst 6 plates.  (If desired, may garnish plate with organic lettuces)