Silversage
Head Chef
Like Medtran, if I only cooked light dishes in the summer, we'd never eat a lot of food, so I don't really change my menu with the seasons. But for a light, quick supper I often fall back on a few of our favorites, none of which require me to turn on the oven.
Fish Tacos - change up the fish and toppings somewhat, but lettuce or cabbage for crunch, avocado, cilantro, lime, and either my chipotle mayo or bang-bang sauce.
BLT - standard lunch fare here - we eat it 2 or 3 times a week when tomatoes are good. We get 2 tomato seasons each year, spring and fall. In mid-summer it's too hot and wet for tomatoes. They are brought down from northern US & Canada, and are still good. In the winter, we skip this.
Sous-vide fish, chicken breast or pork chop with mango salsa. Fish is good right out of the bath, but meat gets a quick hot sear before serving. My mango salsa includes red pepper, red onion or scallions, lots of cilantro, and plenty of fresh lime juice.
I have a couple of main dish type salads, a curried chicken with apples, almonds, grapes & currants and a Maurice Salad ala J.L. Hudson's restaurant and a jerk chicken salad with a mango dressing that I pull together frequently.
But I'm as likely to braise some short ribs or chicken thighs in July as I am in November.
Surprisingly, we don't grill much - it's just too hot outside in the summer.
Fish Tacos - change up the fish and toppings somewhat, but lettuce or cabbage for crunch, avocado, cilantro, lime, and either my chipotle mayo or bang-bang sauce.
BLT - standard lunch fare here - we eat it 2 or 3 times a week when tomatoes are good. We get 2 tomato seasons each year, spring and fall. In mid-summer it's too hot and wet for tomatoes. They are brought down from northern US & Canada, and are still good. In the winter, we skip this.
Sous-vide fish, chicken breast or pork chop with mango salsa. Fish is good right out of the bath, but meat gets a quick hot sear before serving. My mango salsa includes red pepper, red onion or scallions, lots of cilantro, and plenty of fresh lime juice.
I have a couple of main dish type salads, a curried chicken with apples, almonds, grapes & currants and a Maurice Salad ala J.L. Hudson's restaurant and a jerk chicken salad with a mango dressing that I pull together frequently.
But I'm as likely to braise some short ribs or chicken thighs in July as I am in November.
Surprisingly, we don't grill much - it's just too hot outside in the summer.
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