"F THE OVEN"

This week is considered "F THE OVEN" week because it is so damn hot. Really freakin’ hot. Everything we are producing is made to be cold, no oven or stove necessary. I am most excited about the side dishes so I will start with those. I must admit, however, none of these have actually been completed yet and are “in theory” only. Some of it is new and never been tested so there may be surprises. These nights we spend in the kitchen are exciting and experimental. Notice how that last word ends in “mental”. I promise that we never fight and there is never any tension (Joanna smiles with arms crossed). It is just as tranquil, cool, and breezy as a tropical depression about to hit land near a crowded resort.

SIDES
My friend Rol has been on me to do a cold noodle salad asian-style. I cautiously present the Thai Noodle Salad, whole-wheat spaghetti tossed with a sesame chile sauce, cilantro, leeks, and bell peppers. Just like the Indian Curry last month, when I go ethnic, I feel like such a honky. Thai chefs, like my friend Sap, would probably cringe at the cute little white boy’s attempt, but this is going to taste really good. I made the sauce last night. By the way, he opened a third Madam Mam's, up by the Village Theatre, check out the toasted chile-garlic condiment. If you’ve never been there, it’s quality yum!
I had wanted to do an Orzo with sun-dried tomatoes, basil and feta, but I realized that would be two pasta salads. Instead, I present the Mediterranean Barley Salad with sun-dried tomatoes, basil, feta, pine nuts, and extra virgin olive oil. Critics could point out that barley is more of a northern European grain, I don't even know if they have it in the Mediterranean. While I wandered around the bulk section at Sun Harvest, I already had that flavor profile in my noggin from the Orzo fantasy, and the barley was cool looking, begging to join the party. Barley is good for you, too.
The last side I have named “Deans Beans” after one of my culinary heroes Dean Fearing, the chef from Dallas who helped put Southwestern cooking on the map. Black beans, fresh corn, roasted peppers, tomatoes, cilantro, onion, lime, and olive oil. It is something I eat almost everyday at work. I attempted to get this dish on the menu at Tacodeli, but was denied. My boss told me it looked too 1980’s and he is right. I can show you similar pictures of this dish from Dean’s 1987 cookbook where he is holding an acoustic guitar on the back cover smiling underneath his giant mullet. In 1987, I had a mullet too, and it was cool and crunchy because mousse had recently been discovered by the teens in Fort Worth. Damn, is anyone else disturbed by the fact that the 80’s are now considered retro? Have you seen the way the kids dress today, holy Pat Benetar. Nonetheless, it is one of my favorite dishes that is, in theory, very healthy because it is packed with fiber (beans, corn) and antioxidants (tomatoes).

SNAX
The Almond Cranberry Chicken Salad was very popular and has made a return. So has Mom’s Tuna Salad. We visited Fort Worth last week and I told my Mom about the blog and the tribute Tuna Salad. She didn’t seem impressed. Funny thing, I don’t think this is her recipe, but actually an ex-girlfriends. An ex she did not particularly care for. Whoops. So maybe we should rename it Insulted Mom’s Chicken Salad. Now that has a nice ring to it. The Chipotle Black Bean Dip is also on the menu. There might be a surprise as well. I made carmelized onions last night that could go well with blue cheese and the homemade yogurt cheese we are making in the fridge. Now, the yogurt cheese is something I did learn from my Mom.

SOUPS
Joanna has been reading those “healthy” magazines and came upon a watermelon soup recipe and Jen happened to bring by a watermelon yesterday. So, I am going to try a Watermelon Mint Soup. Never done this before, but it could be cool. And if it’s not cool, its free. The other soup is a Gingered Carrot Soup. Normally, we sell this as a hot item. But ginger is so refreshing that I thought this could be a wonderful cold soup as well. If not, heat it up and it is the F THE OVEN exception.
**Editors Note: The previous paragraph has been edited to separate the two soups. I accidentally picked up Watermelon Mint and put it with the Gingered Carrot. So sorry guys! So sorry Joel!

SALAD DRESSINGS
I always try to make salad dressings, but they are not a big mover. I keep on making them because eating salads is important for health and well being. You don’t want to suffer from MY CONDITION. Let me know if there are any types you would want made or if I need to improve my offerings.

Thanks again for being here for the VCSC. We are going to drop to every three weeks for the remainder of the summer, but will pick up for the fall when everything gets back on schedule (Joanna will post dates). Hope the summer is going swimmingly for everyone. With that I leave you . . . . .

You’re a real tough cookie
With a long history
Of breaking little hearts
Like the one in me
That’s OK, I see how you do it
Put up your dukes, let’s get down to it.
Hit me with your best shot
Fire Away
-Unknown

.....and Joanna couldn't resist a favorite. . I think I was at this concert!