5 Cool Summer Suppers To Beat The Heat In San Diego
Wednesday, July 16, 2014
Aired 7/16/14 on KPBS Midday Edition.
For summer suppers, we like our salads to taste fresher, our entrees a lighter and our drinks frosty. It takes a talented hand — or a very good recipe — to capture and satisfy the special tastes of summertime. So we decided to ask a couple of experts what kinds of foods go hand-in-hand with summer in San Diego.
For more San Diego food stuff you can follow food writer Caron Golden on Twitter @carondg
Yields: 1 qt
- 1 pound shrimp peeled, deveined
- 1 pound bay scallops
- 1 cup lime juice or enough to cover the fish
- 6 oz diced tomato
- 3 oz red onion, finely diced
- 1⁄2 oz chopped cilantro
- 2 oz EV olive oil
- Salt, to taste
- Diced avocado, tossed in to order
Poach the fish half way in a seafood stock or water, shock in ice water, drain and chop to desired size. Toss in lime juice to finish cooking, about 1-2 hours, in the refrigerator. Drain the excess juice. Flavor the ceviche. Add the tomatoes, onions, cilantro salt and olive oil. Season to taste with salt and toss with diced avocado, olive oil, lime juice and salt to order.
Serves 8 – 10
- 5 -8 large tomatoes, quartered
- 1 large cloves of garlic, minced
- 1⁄2 English cucumber, roughly chopped
- 1 or 2 red peppers, roughly chopped
- 6 – 8 scallions, roughly chopped
- 6-8 radishes, roughly chopped
- 1⁄2 medium onion, peeled and quartered
- 1 jalapeño pepper, seeded and chopped
- 1⁄2 bunch parsley with major stems removed and/or 1 bunch cilantro
- 1 tbl lime juice
- 2-6 tbs red wine vinegar
- A few dashes of Worcestershire sauce
- A few dashes of your favorite hot sauce
- 2 tsp olive oil
- 1 tsp salt
- 1⁄2 tsp sugar
- 1 regular-sized can beef broth
- 1 can low-salt V8 juice
- 1 cup corn kernels
- 1 pound pre-cooked bay shrimp, lump crab or cooked chunks of chicken or pork
Pull out the food processor and a very large bowl. Process each of the vegetables and add to the bowl, then add the rest of the ingredients, except for the proteins, which I would have at the table separately for guests to add as they wish. Refrigerate until cold and then adjust seasoning to taste. Top when serving with sour cream or Mexican crema. Serve with fresh tortillas or even hearty sourdough bread.
Mexican Panzanella Salad
Mix the following quantities to your liking:
- Mixed Greens, torn
- Baby Heirloom Tomatoes, halved
- Pickled Red Onions
- Queso Fresco, cubed
- Cucumbers, seeded and sliced thin
- Avocado, fanned and sprinkled with sea salt
- Flour Tortilla Crisps
Mix all of these ingredients together in a bowl and toss with dressing to coat. Top with fanned avocado. Top with fried flour tortilla strips.
Yields: 1 cup
- 1⁄4 cup olive oil blend
- 1⁄4 cup EVOO
- 1⁄4 cup cider vinegar
- 1 tsp iguana sauce (or other green hot sauce)
- 1 lime, zested
- 2 T lime juice
- 1 tsp minced shallots
- 3⁄4 tsp salt
- 2 tsp agave
Place all of the ingredients except the oils in a bowl or blender. Whisk or blend in the oils slowly to create an emulsification.
Cucumber and Radish Confetti Soup
- 1 large English cucumber or 3 good-sized Persian cucumbers (about 6 inches long)
- 1 dozen radishes
- 2 cups unflavored yogurt
- 2 tbs red wine vinegar
- 1/2 cup chopped onion
- 2 small cloves garlic, minced
- 1 teaspoon fenugreek (for a different flavor, try dill or mint -- they're all equally good)
- 1/2 tsp ground pepper
- 1/4 tsp kosher salt
Slice the cucumbers in half lengthwise, scoop out the seeds, and discard. (If you're using a conventional cucumber first peel the skin; for the other types, leave the thin skin on for color.) Cut into chunks and put in the bowl of a food processor. Trim all the radishes and cut all but one into chunks and add to the food processor. Save the remaining radish for garnish. Add the rest of the ingredients to the food processor and blend thoroughly. Remove to a bowl, cover, and chill at least two hours or overnight. Just before serving, slice the remaining radish very thinly, again with the little mandoline, and use it to top the soup. Feel free to squeeze in a little hot sauce when serving.
French Sorrel and Mint Granita
Makes 1 quart
- 2 cups cold water
- 1 cup granulated sugar
- Juice of 1 lemon (about 2 tablespoons)
- 2 sprigs or more of fresh mint
- 2 cups fresh French sorrel leaves
Combine the water, sugar, and half the lemon juice in a non-reactive saucepan. Bring to the boil, stirring occasionally to dissolve the sugar. Remove from the heat and transfer to a glass container. Add the mint and let cool to remove temperature. Wash the sorrel leaves, remove the tough spine, and coarsely chop the leaves. You'll want two well-packed cups.
When the sugar syrup has cooled, remove the mint and discard. Add the syrup, the rest of the lemon juice, and the sorrel leaves to the bowl of a blender. Puree until smooth.
Pour the mixture into a large shallow pan or casserole dish. Freeze until icy--about 3 hours. Then using a fork, scrape through the mixture to break it up. Refreeze another 2 hours and repeat. Do this once more and it should be ready to serve. You can store it in a container for up to a month.
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