Lazy hazy hot days of summer in of all places, Seattle.

I'll admit it, I grew up in Seattle:  born and raised in a city that has rain and cool temperatures. Not this summer.  It's hot and most of us don't have air conditioning.  I do in the showroom so it's not a bad place to be.  My California cousins would be laughing at me complaining about the 90+ degree temperatures but thankfully we have water. 

I've been cooking away, trying to find that perfect cold dish or the ultimate gumbo to fit the heat. Actually I've been cooking from early childhood.  I'd take the bus down to the Pike Place Market and buy my weight in fresh produce and delicacies from DeLaurenti's.  I grew up eating fresh clams my father would dig and even the occasional geoduck.  These geoduck's were tough to get and my mother had a special way of preparing them; part of this required a mallet. I can't not mention salmon either, on the grill or poached and served cold with a dill sauce. So good when it's hot out. 

So, here's what we've been up to for the last few hot weeks.

Prosciutto San Daniele, bresaola, duck and black peppercorn salami with cold cantaloupe and arugula. Really easy, most of this is just cutting things up.  I like to buy a small amount of more than one preserved meat, it just makes it more interesting.  Cheers.

Prosciutto San Daniele, bresaola, duck and black peppercorn salami with cold cantaloupe and arugula. Really easy, most of this is just cutting things up.  I like to buy a small amount of more than one preserved meat, it just makes it more interesting.  Cheers.

Grill the prawns, throw them in the fridge with lime juice, olive oil and garlic.  Make the salad and toss an hour later.  

Grill the prawns, throw them in the fridge with lime juice, olive oil and garlic.  Make the salad and toss an hour later.  

This is another easy dinner.  I buy canned imported tuna packed in olive oil and oregano so that's the sauce.  I add capers, olives, garlic and this time I added a few chopped green onions.  You can really just find what you have in the fridge.  Even though I cooked the pasta it doesn't really feel like a hot dish. Enjoy.

This is another easy dinner.  I buy canned imported tuna packed in olive oil and oregano so that's the sauce.  I add capers, olives, garlic and this time I added a few chopped green onions.  You can really just find what you have in the fridge.  Even though I cooked the pasta it doesn't really feel like a hot dish. Enjoy.

Okay, I'm a sucker for New Orleans food and music and when it get's hot I want my spicy seafood and andouille sausage gumbo.  Don't forget the okra, just add it at the end and it won't get, well, you know.  Pour yourself a Sazerac and bon temps!

Okay, I'm a sucker for New Orleans food and music and when it get's hot I want my spicy seafood and andouille sausage gumbo.  Don't forget the okra, just add it at the end and it won't get, well, you know.  Pour yourself a Sazerac and bon temps!

I'd love to hear from you, what do you crave when it gets hot?  What's your favorite dinner during the summer?