Air conditioners work overtime just to keep a manageable temperature indoors, so the last thing you want to do is turn on the oven to bake a meal.
Yet through the heat, one still has to eat. See what these local chefs cook up during the summer months without turning the kitchen into a sweat lodge!
Henry Boudreaux, Executive Chef
Oklahoma City Museum of Art Museum Cafe
When its super-hot outside, I typically make a ceviche with local bass my grandpa catches. Ive also been making this shrimp, avocado and fresh corn salad although you have to cook the shrimp and it goes great with watermelon-serrano gazpacho.
Matthew Johnson, Executive Chef
The Lobby Bar & Cafe
4322 N. Western
I always like sandwiches. Cold sandwiches if you have cold cuts around. [Try pre-cooked chicken], some mustard, some mayonnaise and some relish, and just [blend it] and make a chicken salad sandwich in under a minute. Everything is cold and not a hassle.
Kamala Gamble, Chef and Owner
Kams Kookery and Guilford Gardens
2834 Guilford Lane
Panzanella salad with tomatoes and cucumbers from the garden. Of course, we grill everything squash, okra and eggplant. We also make cold soups like cucumber avocado and melon with a little serrano pepper for some spice.
Vuong Nguyen, Executive Chef
2418 N. Guernsey Ave.
When its too hot to cook, I like to go light and lean towards sashimi. Whats better than fresh slices of tuna, Yellowtail and escolar with a refreshing salad? Its really simple. Make a citrus ponzu sauce and allow the flavors to mingle.
Want to try one of these at home? Chef Nguyen gives you the deets!
3 ½ limes zested and juiced
2 lemons zested and juiced
1 orange zested and juiced
Yield should be around 3/4 cup.
½ cup soy sauce
½ cup mirin
This sauce is versatile and can be made into a vinaigrette (add 1 shallot, 2 gar- lic cloves, 1 tablespoon Dijon, emulsify with 1½ cup oil, salt and pepper to taste) or ceviche marinade (add chopped garlic, minced mint, chives, cilantro, brunoise shallots, bell peppers and jalapeños).
Place sashimi (sliced or cubed; I like both) in ponzu sauce for 5 minutes and dress salad (spring mix, arugula, cucumber, red bell peppers, red onions, mint, cilantro and peanuts) in ponzu vinaigrette and voila: refreshing sashimi salad!