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Happy almost Holiday Weekend, everyone!
This episode is dedicated to all things Fourth of July–grilling, picnics, classic sides, refreshing sips, and patriotic cakes.
We also address food safety, which is always important when combining mayo and the hot sun!
Stay cool out there.
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8 thoughts on “148: Fourth of July Cooking”
Enjoyed talking about summer salads. Because of the conversation……potato salad with dinner tonite!
My father-in-law recently made an accidentally awesome Arnold Palmer. He was out of lemons so he mixed black tea with honest tea’s mango flavored lemonade. It was a hit. Try it.
I am right there with you, Marisa, on watermelon needing to be off the rind. I cannot stand eating it on the rind. I like it cold and cut up in nice little cubes to eat humanely with a fork. 🙂
I also toss my hot potatoes with vinegar, and seasonings, completely necessary to flavorful potato salad. I’m agree with raw onion being overpowering as well, but I like to chop up some pickled onion, instead. This year, as well, I used chive blossom vinegar to lend a mild onion flavor.
Also, as never having been married without children, I’m always intrigued by the glimpses into that life. I had children very young.
Marisa, can you post your recipe for the orecchiette pasta salad with tomatoes and corn that you talked about?
I don’t really have a recipe for it. But here’s how I make it. Cook a pound of orcchiette. Cut the kernels off 3 or 4 ears of cooked corn. Cut a pint of grape tomatoes in half. Mince a little white onion. Once the pasta is done, run it under cold water to cool. Toss the pasta, corn, tomatoes, and onion together. Season with lots of salt, pepper, olive oil, and red wine vinegar. Serve warm or chilled.