The Longest Day

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

and had second thoughts about lying about outside

which is something he campaigns for every chance he gets. The flowers and veggies were all drooping and sad and had me mighty worried because not only was the heat unbearable, the rains have stopped big time. What to do?
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.

Thread the shrimp on sewers, fitting them closely together. Smear any remaining marinade over the shrimp

Grill until they are slightly brown or just done, about 4 to 5 minutes. Or broil like I did since it was too damn hot to get the grill going.

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)
Salt
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.

Serve with the shrimp and some avocado drizzled with olive oil

and then have some ice cream...

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.

The ice cream will have a soft, creamy texture

Eat by itself or drizzle with raspberry or cherry topping.

Happy Summer!