Although we were a little put off this morning as we sat sweating over our breakfast by the larger-than-life photograph of an equally sweaty man rubbing his stubble on steaming hot meat pie on the front page of the Dining In/Dining Out section, once we turned the page, things got better. skgr
TOP RECIPE
After trudging our way through the Jamaican story about hot, meaty, fried island food (not what we're in the mood for in today's heat) - we found Mark Bittman's recipe for Summer Seafood Salad the most alluring.
If you try it this week, please comment below.
TOP STORIES
The Tastes of Walla Walla, Secret No More
R.W. Apple, Jr. provides some convincing evidence that the pink dogwood-lined streets of Walla Walla, Washington, may soon go the way of Napa.
Island Flavors In a Yellow Envelope
If "jerk chicken patties" won't cause heat stroke or excessive unsighly sweating, read this lively story about how Jamaican culinary heritage is alive and well in New York City.
Thirst Quenchers and Man Drinks
If words like "sorrel punch" sound better on a day like today, skip straight to the other Carribbean-themed story. As a bonus, you'll learn what the Jamaicans drink for male potency and hangover relief.
FOOD STUFF
We love Food Stuff. This week, Florence Fabricant covers tasty food-news morsels like where to get tree-ripened peaches, empenadas for $1.75, fruity horseradish condiments, and a new seafood cookbook with a conscience.
While the thought of fried food on a day like this doesn't seem so appealing, I have strong associations with fried-food smells, the beach and summer... fried shrimp from a hot Key West stand. Fires and burgers from a cabana bar. And the beach snack stand we went to growing up, the only time in my life our Mom let us eat corn dogs.
Although my favorite Summer food memory involves watching sunset inside an almost empty air-conditioned hotel bar in Key West, just-showered sunburns, peeling lots and lots of ice-cold boiled shrimp, and ice cold vodka tonics.
fires = fries
I think Mark Bittman's Summer seafood salad is absolutely delicious. I've made it twice and am telling everyone I know about it. It tastes wonderful and the colors are fantastic. I've used shrimp which I have poached for just 2 minutes and then marinate. But I'm getting ready to try with raw shrimp. To store the leftovers, I've drained off the marinade and stored it separately and then mixed it back together again about 5 minutes before serving; this keeps it from getting too weepy.