- Jalapeno Pickle Brined Fried Chicken (with ranch. duh, this is America)
- Blue Cheese Potato Salad w/ Bacon and Scallion
- Beergarita Popsicles with Smoky Chile Salt
- Tomato and Peach salad with Basil and Red Onion
- Strawberry Icebox Cake
f summer had a patron saint, it would be potato salad. It’s the perfect carby, creamy complement to the season’s grilled meat (or some spicy fried chicken). No self-respecting BBQ is complete with out it.
Unfortunately, most potato salad recipes suck. Half are candy-sweet, and the rest taste like you’re freebasing a jar of French’s. While sugar-and-mustard-covered-potatoes seems to be the status quo: we think there’s gotta be a better way.
We’re obsessed with Frozen Rice.
It’s exactly what it sounds like: cooked rice in your freezer, ready to go. No extra ingredients or preservatives and, most importantly, no extra cost. It shaves tons of time off meal preparation and is always 100% perfectly cooked. Sometimes we don’t even fucking heat it up. While the more civilized among us may zap it in the microwave for 30 seconds– we just pour half a cup in the bottom of a bowl and let a scoop or two of piping hot curry do all the cooking for us. Frozen rice is a foundation of quick but satisfying meals in both of our kitchens, and that applies doubly in shitty hot weather like this.
One of our favorite applications of frozen rice is a dish that is totally essential to our lifestyles: rice salads. They’re satisfying and hearty and don’t make you sweat when you eat them. A good vinaigrette, as you may have guessed by the little theme we’ve got going this week, is the key to making these salads happen. Since rice isn’t know for its, uh, particularly Robust flavor profile, it serves as a perfect backdrop for the intense flavors of the viniagrette. The fat in the dressing, beyond being fucking delicious, actually makes the rice and veggies we throw together more nutritious. It’s simple, it’s cheap, and it’s actual food that feels good to eat.