These Cold Meat Recipes Are Just As Good As Hot (or Even Better)

“Too hot to eat” is a feeling that Caribbean people know all too well, especially in August, although admittedly it is often said but rarely respected. However, with the constant heat waves sweeping through the United States, we need to be mindful of our ecological footprints and use different strategies to stay cool, beyond running the air conditioner at full capacity. Remark: Cold appetizers (and I don’t mean cereals).

Some people refuse to eat cold foods, including salads, but listen to me: there are more tempting, more satisfying foods that we can enjoy cold, especially during the summer months. Here are some of my favorites that have delighted even the most discerning clientele when I was a chef serving summer outdoor events.

Chimichurri Flank Steak Salad

In the early 2000s, flank steaks were in vogue – bavet, if you like. You were hard pressed to find a TV chef who was not extolling his virtues, one of which used to be his availability. The growing popularity has driven prices up for flank steaks, but that doesn’t change the fact that this cut goes well with marinade, is easy to prepare and has a great cold taste. Chimichurri sauce, which is by no means traditional, serves the dual function of marinade and dressing, offering the flavor of summer in every bite.

Ingredients:

For the chimichurri sauce:

• 1¼ cup olive oil
• 1½ cups Italian parsley, chopped
• ½ cup cilantro, chopped
• ¼ cup chopped mint
• ¼ cup red onion, diced
• 2 tablespoons garlic, chopped
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• 1 teaspoon chopped black pepper
• 1 serrano chili, seeded and chopped
• Zest of one lemon

For the steak:

• 1 2–2 ½ lb. side steak, trimmed (skinless and skinless)

For the salad:

• 1 lb. box of organic spring mixture (or whichever leafy greens you prefer)
• 1 pint cherry tomatoes or teardrops, halved
• 1 cup gorgonzola (or feta), crumbled

Place the chimichurri sauce ingredients in a food processor or bullet trick and beat until you get a coarse mixture. Do not mash!

Use half of the mixture to press down on the sides of the steak and refrigerate for at least two hours, preferably overnight. Cook the steak on a hot grill or in an oven set on top of a roast for about four minutes on each side. Bring to room temperature and refrigerate until ready to serve.

To assemble: Toss the spring mixture and tomatoes with half of the remaining chimichurri. Cut the cold steak into thin slices and place on top of the herbs and tomatoes, drizzle with the remaining dressing and sprinkle with the cheese.

Salmon with asparagus and avocado cream

There is something comforting about a cold piece of salmon that caused my sashimi phase to get somewhat reckless. (The amount of money I spent on sushi that summer could have kept the former Soviet country alive, but I digress.) Grilled salmon is extremely versatile. You can use it in sandwiches, sprinkle in flakes and sprinkle with pasta, or serve on a pile of leafy greens. This dish consists of fried fillets accompanied by lemon-fried asparagus and herbal avocado cream.

Ingredients:

For salmon:

• 2 4 oz salmon fillets, skinless
• 2 garlic cloves, chopped
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• ½ teaspoon sea salt

For asparagus:

• 2 bunches of asparagus, about 16-18 stalks
• ¼ cup Italian parsley, chopped
• 2 tablespoons butter, salted
• Zest of one lemon

For avocado cream:

• 1 hass avocado
• ¼ glasses of plain Greek yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon fresh dill, chopped
• 1 teaspoon sea salt
• 1 teaspoon chopped black pepper

For salmon: Combine the garlic, olive oil, lemon juice, herbs and spices and smother the salmon with it. Let it marinate for an hour and then place the fillets on a non-stick baking sheet in the oven at 450 ℉ for 12 minutes to reach a medium cooking state – the fillets should have a deep pink, cool and firm center surrounded by light pink scaly pulp. Bring to room temperature before refrigerating.

For the asparagus: Saute the asparagus and lemon zest in oil until the stems are tender crispy (about four minutes). Sprinkle with parsley, remove from the pan and refrigerate.

For the cream: Place all ingredients in a food processor and whisk until smooth.

When ready to serve, divide the asparagus evenly into bowls (preferably chilled) and place a wedge of salmon on top or on top of each serving. Drizzle with avocado cream.

Chicken thighs with honey and cilantro

This is the perfect picnic meal. Eat alone or serve with sliced ​​Persian cucumbers seasoned with a couple tablespoons of furikake seasoning.

Ingredients:

• 4 skinless, boneless chicken thighs
• 4 garlic cloves, chopped
• ¼ glass of orange juice
• ¼ a cup of honey
• ¼ cups cilantro, chopped
• ¼ cups chopped green onions
• 2 tablespoons dark soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon red chili flakes

Place all ingredients in a bowl and stir. Put in the refrigerator for marinating for a couple of hours.

Preheat oven to 375 ℉. Place chicken thighs on a foil-lined baking sheet and bake for 35 minutes, brushing more marinade every five minutes, until the thickest part of the chicken thigh has reached an internal temperature of 165 ° F.

Shrimp with noodles

I don’t know about you, but I love eating cold Chinese leftover food to go. This recipe is a basic version of a lo-main dish that I order whenever I feel like taking out something.

Ingredients:

• 450g Dried Chinese Egg Noodles
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• ½-inch piece of ginger, finely chopped
• 2 garlic cloves, chopped
• 2 sprigs chives, chopped
• 2 cups (whole) snow peas
• 1 cup shitake mushrooms, peeled and sliced
• 1 cup cremini mushrooms, cut into slices
• 1 lb. shrimp, shelled and peeled (can be frozen)
• 1 tablespoon red chili flakes (optional)
• ¼ cup of hoisin sauce
• 2 tablespoons soy sauce

Boil the noodles according to the instructions on the package. When cooked, drain the water and stir with vegetable oil to prevent clumping.

In a large skillet, heat the sesame oil until it smokes. Stirring quickly, sauté the ginger, garlic, green onions, peas and mushrooms for a minute. Add shrimp (thawed if using frozen) and red chili flakes. Sauté for a minute, then add the hoisin and soy sauce. Stir, remove from heat, pour over noodles and stir. Refrigerate until ready to serve.

Pork chops with peach chutney and grated orzo

Buckle up, bukaru. This recipe has many steps, but the overall result is worth it. I served this at the wedding breakfast rehearsal, and the Wellington beef, which I prepared diligently, stood next to it, begging to be chosen. This is Jennifer Hudson from the dishes – she sings the loudest in the ensemble – and the absolute star. If you serve this at a dinner party, you will be praised. If you take this for lunch, be prepared to meet jealous rage from other chefs.

Ingredients:

For the peach chutney:

• ¼ cups dark brown sugar
• ¼ cups of apple cider vinegar
• 2 very ripe medium peaches, peeled and diced ½ inch
• 2 tablespoons honey
• 1 shallots, chopped
• 1 Thai chili, chopped
• 1 serrano chili, seeded and chopped
• 1 garlic clove, chopped
• ½ teaspoon allspice powder
• ½ teaspoon smoked paprika
• 1/2 inch piece of ginger, grated

For orzo:

• 2 glasses of water
• 1 cup dry / uncooked orzo
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• 4-6 large mint leaves

For pork:

• 2 6oz boneless pork chops
• 3 tablespoons olive oil, divided into 1 and 2 tablespoon servings
• 1 teaspoon Madras curry powder
• 1 teaspoon sea salt
• 1 teaspoon chopped black pepper
• ½ teaspoon ginger powder

For chutneys: Cut the bottom of the peaches (make a cross) and submerge them in hot water for a couple of minutes to peel them off. Once cooled (you can submerge in an ice bath to speed up the process), peel, core and slice. Place all chutney ingredients in a saucepan and cook for 15 minutes over medium heat, stirring regularly. Cover the skillet with a lid, remove from heat and let cool before refrigerating.

For orzo: Bring water, oil, and lemon juice to a boil in a saucepan or small saucepan. Add the orzo, cover and cook for 8-10 minutes, until the beans are al dente and slightly chewy. (Remember, orzo may look like rice, but this is pasta.) Drain off excess water. When cool, add the chopped mint and stir. (When cooked, the mint turns brown and the bright fresh aroma disappears.)

For pork: Combine the seasonings and a tablespoon of oil and rub over all the meat with the mixture. Marinate for a couple of hours. Heat the remaining oil in a cast iron skillet over medium to high heat. Cook the pork chops for three minutes on each side before reducing heat to medium to low heat. Cook for eight to ten minutes. Remove from the pan, bring to room temperature, then refrigerate.

When you’re ready to serve, place each pork chop on top of a cup of orzo (cooked orzo should yield two cups) and sprinkle each generous spoonful of peach chutney.

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