It’s really hot. When we cook of course it gets even hotter. So we do anything we can, for these few weeks each year when we get the 100 degree days, to keep it cooler inside.
One thing we try do do is cook less, cook less inside that is. We can cook all over the place around here. The front porch has a one eye gas burner ready to go at all times. Also on the front porch is a small grill that gets really hot and is just the right size for meals for two people. The backyard has both a grill/smoker and a large open pit fireplace for outdoor cooking. We use all of these to cook with. We also try to eat stuff that is prepared, and not cooked, not in our house anyway. So here is a salad we’ve done for years. I think it is Staceys’ grandmothers recipe.
We are down with the fresh and local scene, but ask most any chef and he’s gonna tell you there’s a few things that he uses right outta the can. This is one of those recipes.
Corn and Pea Salad
1 can (15 1/4 oz) Del Monte White Whole Kernel Sweet Corn
1 can (15 oz) Le Sueur Very Young Small Early Peas
1 medium sized white onion chopped
1/4 cup of Mayonnaise (or to taste)
Salt and Pepper to taste
Mix - Cover and Chill for at least 2 hours
That’s it. Great with burgers, ribs and dogs.