OT- Summer Recipes

Submitted by JeepinBen on July 13th, 2011 at 9:49 AM

So this past fall/winter we had some great tailgaiting food posted on here, from ribs to chilis to dips, etc. there's often Beer suggestions, parings, drinking threads, etc.

We cant live the next 53 days on "Hello" Posts (we've only got a few left!) and practice speculation, campus sightings and 2500 words on the Shotgun... 

What do our MGoChefs do in the summer? I know we're not all cooking our chilis and other heavy foods over the summer, whatcha got? 



July 13th, 2011 at 9:50 AM ^


Here's a fresh salsa that I really enjoy:


Bean and Corn Salsa

1- 15 oz. can black beans, rinsed and drained

1 cup frozen extra sweet corn, thawed

2 medium tomatoes, diced (or approx 1 cup diced-grape tomatoes)

2 tablespoons cilantro, minced

5 medium green onions, thinly sliced

1 tablespoon red wine vinegar

1-2 tablespoons vegetable oil

½ teaspoon ground cumin

¼ teaspoon salt

1/8 teaspoon black pepper

Mix all ingredients in medium bowl. Serve at room temp. 



July 13th, 2011 at 10:22 AM ^

...and wondered the same thing for a long time.  I finally got tired of disregarding recipes with cilantro, so tried them without it and they were good.  Much of the time I will substitute Tony Cachere's Original Creole Seasoning for the cilantro, but you have to watch the salt content or buy the salt-free "Tony's."  Just be careful with the salt-free, as it is very powdery and will easily get airborne, which will wreak absolute havoc on your sinuses.

And before you ask, yes, it has to be Tony Cachere's...(not really, but you get the idea).


July 13th, 2011 at 6:21 PM ^

Being the summer and all, using fresh corn instead of frozen would make that salsa even better.  Just husk a couple ears of corn, and standing it on end use a knive to cut the kernels away from the cob.  And if you like sweeter salsa's you could easily throw in a diced mango or peach to give it a sweet and spicy flavor.


July 13th, 2011 at 9:54 AM ^

Guiness (Draught or Extra Stout), Jerk Chicken, Ox Tail, or BBQ Mmm..Mmm.. Ribs. Hows the weather in Michigan (unfortunaletely I live in Florida the Furnace State - where you sweat when taking showers/bath)


July 13th, 2011 at 12:27 PM ^

Damn . . here in Florida, 2 weeks out of the 56 weeks in a year,  they considered the weather here cold 45-55 degrees. (thats nice to me). Our "snow" is hail storms. We dont have winter or fall.  We have Spring and Summer only. Ask D-Rob and Jeremy Gallon (I'm an Apopka H.S. graduate; Class of '99). I'm trying to move to Michigan.


July 13th, 2011 at 9:59 AM ^

Homemade Peach Ice Cream

2 1/2 pounds fresh peaches - peeled, pitted and chopped

1/2 cup white sugar

1 pint half-and-half cream

1 (14 ounce) can sweetened condensed milk

1 (12 fluid ounce) can evaporated milk

1 teaspoon vanilla extract

2 cups whole milk, or as needed 

Puree peaches with the sugar and half-and-half in batches in a blender or food processor.

In a gallon ice cream freezer container, mix together the peach mixture, sweetened condensed milk, evaporated milk, and vanilla. Pour in enough whole milk to fill the container to the fill line, about 2 cups.

Follow the manufacturer's instructions to freeze the ice cream.


July 13th, 2011 at 10:09 AM ^

The riper the better in my opinion as it blends into the ice cream better.  That said, you don't want them to be rotten.  If the peaches aren't ripe enough, you'll still get nice chunks, but the juices and whatnot won't spread very well into the ice cream part of it.  Basically what I'm trying to say is as ripe as you can get while still able to eat them regularly.


July 13th, 2011 at 10:04 AM ^

Parmesan Potato Slices:


11/2 lbs. medium-size red skinned potatoes, unpeeled and sliced 1/4-inch thick
3 tablespoons butter, melted
1/2 cup grated Parmesan cheese
1/2 teaspoon rosemary, crushed
1/2 teaspoon salt
1/4 teaspoon thyme
1/4 teaspoon pepper


In large bowl, combine sliced potatoes and butter; add cheese, rosemary, salt, thyme and pepper; toss gently to coat potato slices evenly. Place potatoes in a single layer on non-stick metal tray. Cook for 23 to 25 minutes at U=HI, L=HI.


July 13th, 2011 at 10:10 AM ^

(Serves 2/3)

1/3 of a box of spaghetti noodles

1/2 of a zuchinni, chopped

1/2 of a squash, chopped

1 whole bell pepper (do a 1/2 red and 1/2 yellow for color), chopped

1/2 onion, chopped

4 cloves of garlic, pressed and then minced

2 1/2 tbsp of really nice olive oil

1/3 of a stick of butter (add more if you like it really buttery)

A little bit of salt to taste

Some pepper to tast

Red pepper flakes to taste (1 tsp?)


Mix all the vegables (but not the garlic), and sautee them in the oil. While the veggies are cooking, defrost the shrimp by running it under medium temp water. After the shrimp is thawed and the veggies are almost cooked, toss the garlic in with the veggies. When the garlic is almost cooked, toss in the shrimp and the (al dente cooked) noodles to mix it all together. Done and done.


July 13th, 2011 at 10:11 AM ^

I even like creamy coleslaw if it's on a pulled pork sandwich. 

Here's a good one*non creamy" that can stand on its own.

1 lb shredded cabbage

some shredded carrot

2/3 cup fresh lime juice

1 T sugar

1 t salt

2 t pepper

1 T Frank's

4 T olive oil

1 c chopped cilantro

3-4 jalepenos sliced very thin - remove seeds and veins for less heat.

mix the juice through oil then add to the veggies.  let stand for at least 1/2 hour before eating


July 13th, 2011 at 10:16 AM ^

Coleslaw + pulled pork = amazing.  I like my pulled pork + coleslaw sandwiches stuffed into an oversized hot dog style bun.  Not as messy that way.  I also am more of a fan of the mustard/vinegar based BBQ sauce vs the sweeter ketchup base. 

Also, I should mention, if anyone likes different types of hot sauces, I HIGHLY recommend any/all of the DatilDoIt hot sauces from the North Florida region.



July 13th, 2011 at 10:12 AM ^

Hot Dogs

1) buy a package of hotdogs

2) open hotdog package and place wiener on grill

3) grill hotdog until cooked through 

4) place grilled wiener on bun

5) put condiments of your choice on the grilled hotdog



July 13th, 2011 at 10:14 AM ^

I drive over to Little Caesar's and get the Hot N Ready Pepperoni. Then I drive home, open my fridge, pull out a Hopslam, and get down to business.


July 13th, 2011 at 10:16 AM ^



Buffalo Chicken Pasta (Serves 2-3)

  • 3/4 Bottle of Franks Red Hot Buffalo (add/sub to adjust hotness)
  • 1/4 cup of Light Ranch (add/sub to alter taste)
  • 1 boxe of Ronzoni Smart Taste Penne Pasta
  • 2 boneless chicken breasts
  • Salt
  • 1/4 cup of parmesan cheese 

1.)  Boil pasta in salted water until tender, drain in strainer and set aside

2.)  On a grill or skillet, cook chicken and cube up into cubes, set aside

3.)  In a sauce pan, add buffalo and ranch together and mix -- you can adjust the amount of buffalo/ranch depending on how hot you want it

4.)  Add pasta and chicken to the sauce and mix together

5.)  Top with a bit of parmesan cheese


July 13th, 2011 at 10:29 AM ^

Just a regular size works.  For my wife and I, I usually use 1/2 of the bottle or so.  The ranch, I just add a bit...never really measure.  The pasta box, yes, just the regular size 1 lb. box.  I usually use only 3/4 of that 1 lb. box though (for two people).

Elno Lewis

July 13th, 2011 at 10:21 AM ^

and cewk em and shiat, and mix em wid some junk like salary and mouse turds and chill and mix and serve.


portato salad ah elno.


to be served on any deserving mgo fred


July 13th, 2011 at 10:22 AM ^

If anyone makes a good mint julep or mojito, can you give me a proven pitcher-size recipe? My scaling did not work so well, and then my boyfriend made matters worse by throwing a huge chunk of ice in the mojitos. He then complained later it was too watered-down and he added way too much alcohol trying to compensate >:(

Also, does anyone have a strong opinion on simple syrup vs powdered sugar vs agave nectar?

Blue in Seattle

July 13th, 2011 at 12:17 PM ^

difficult to make in pitcher batches.  But if you are determined to do it that way, then don't use sugar directly, but make it into a syrup and include the juice of the limes, and then try belnding in enough mint for 8 drinks.  I don't really have a pitcher volume for you, but if you create the syrup/lime/mint mixture ahead of time then you don't need to muddle, and you can then just mix the drinks quickly by pouring the rum, syrup, and sparkling water into a tall glass of ice, then dump in a shaker and shake a couple times to mix it up.

they key with making the syrup is to put enough juice and water into it to just dissolve all the sugar.

But for me the whole premise of the mojito is the to get into the slow island ways of the Carribean.  So just take the time to make them one at a time, and muddle the mint, sugar and limes first before you add alcohol and ice, then you can really grind the flavor ingredients together for the best taste, as well as best chance to put in a lot of alcohol before it starts tasting like straight rum.

also, if you boyfriend can't agree to muddle with a slow grind versus a quick thrashing, you should consider looking for a new boyfriend.


July 13th, 2011 at 5:30 PM ^

a 16 ounce Mojito

8 Fresh Mint leaves, (about the size of your thumb)

3 Lime wedges, Muddle together with Mint

1 and 1/4 ounce Rum  (different flavors make different flavored mojitos)

    i.e. Malibu Mango flavored Rum Makes Mango flavored Mojitos

3/4 ounce Triple Sec

1 ounce Simple Syrup ( I make simple syrup by mixing half a quart of sugar in a one quart container then filling the rest with warm water,  so if youre making a bunch you may want to do the same)

For a Mango flavor


1 ounce of OJ

1 ounce of Sour


For Pomegranate flavor

3/4 ounce of Pomegranate schnapps (instead of triple sec)


Ice a glass pour you mix in,  add 2-3 ounces of Club Soda after.


If youre making pitchers add the Club Soda after youve iced the glass and poured your desired mix.




July 13th, 2011 at 10:29 AM ^

1 Cup Cream Cheese

1/2 Cup Shredded Cheddar Cheese

1 Teaspoon Ground Cumin

1/8 pound chorizo, cooked and drained

Combine all the above ingredients for the fiiling.  Take 15 - 20 large jalapenos and slice off a small amount of the top lengthwise, keeping the stem in tact.  Scoop out the seeds and membrane (if you are a sadist like me keep some of the seeds for extra heat).  Cut 10 strips of bacon in half.  Stuff the peppers with filling, place cap back on, and wrap with half piece of bacon.  Insert toothpick to keep bacon and pepper together.  Place in oven at 400 for 25 minutes, or throw on the grill.