So Summer arrived with guns blazing, or just blazing actually. The temperatures soared by a good, or not so good, 20 degrees with humidity to match and on the official first day of Summer we were sweltering as if we were in the dog days of August. The dog himself was none too happy
Console ourselves with the the foods of Summer, of course!
Grilled Cumin Shrimp on Black Bean Salad- adapted from The New American Kitchen
serves 6 to 8
Grilled Cumin Shrimp
1/4 cup olive oil
3 tbsp fresh lime juice
1 tbsp ground cumin
2 garlic cloves, peeled
1 fresh jalapeno, stemmed
3/4 tsp salt
2 lbs. (about 36) large shrimp, shelled and deveined
In a blender or small food processor combine the olive oil, lime juice, cumin, garlic, jalapeno and salt. Process until smooth. In a large bowl combine the puree with the shrimp and marinate at least 4 hours.
Black Bean Salad
2 cans of black beans, drained and rinsed.
(he uses dried black beans and cooks them for a few hours, I can't be bothered with this in the heat of Summer, so I take editorial/cooking license)
3/4 cup of olive oil
1/3 cup sherry vinegar
1 tbsp Dion mustard
2 sweet peppers, stemmed, seeded and cut in 1/2 inch dice1 bunch green onions, trimmed and sliced
1/2 cup finely chopped basil
Freshly ground black pepper
In a large bowl whisk together the olive oil sherry vinegar, mustard and 1 tsp of salt. Add the beans and stir until incorporated. Stir in the peppers, onions and basil. Add a generous grind of pepper.
Cheesecake Ice Cream-adapted from Cuisinart
Makes about 5 cups
12 ounces cream cheese, room temperature cut into 2 inch pieces
1 cup granulated sugar
1/2 tsp salt
1/4 cup mascarpone, room temperature
1 cup whole milk, room temperature
2 tsp vanilla extract
1/4 cup sour cream, room temperature
1. Out the cream cheese in a bowl of a stand mixer, fitted with the mixing paddle. Mix the cream on medium speed until very smooth. With the mixer running gradually add the sugar and salt; mix until homogeneous. Add the mascarpone and mix until well combined. Slowly add the milk and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Cover and refrigerate 1 to 2 hours or overnight.
2. Turn on your ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes.