Is it hot enough for ya?

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In: Lifestyle

Chef Hunter Lee/Contributing Writer

Growing up in the south that phrase seemed to come out of someone’s mouth on a day you couldn’t imagine it being hotter and usually in the middle of already being annoyed. Like a lot of things southern it’s really a greeting, a conversation starter, and often came just before, “How’s ya momma and them”. 

For someone like me that absolutely hates the heat as I’ve gotten older I have to watch the look on my face not to offend the person asking. Is it hot enough for ya? Naw I’m overweight, sweating just getting out of the car, it’s over 100° with a heat index far above that, and you could boil and egg on the hood of my car. Naw it’s not hot enough for me I was hopping for much much worse but here we are. Granted I don’t think I’ve actually said that to anyone out loud but I do think it each time as I try not to roll my eyes. 

One of the very few things I do love about summer is light refreshing dishes, especially ones that go well with anything, no matter if it’s the church picnic or a cocktail hour. This next recipe is one of my favorites for this time of year and is also an ode to one of my favorite beverages. Don’t let it fool you there’s no alcohol in it but if you wanna add some I sure won’t tell. Oh and if you have to take it to the church picnic you can rename it 😉

Bloody Mary Pasta Salad 

  • Ingredients
    • 12 ounces Trottole Pasta, (prepare according to package instructions) 
    • 1/2 Orange Bell Pepper, (seeds/veins removed, chopped) 
    • 1/2 Red Bell Pepper, (seeds/veins removed, chopped) 
    • 2 Large Celery Stalks, (sliced) 
    • 8 ounces Mini Grape or Cherry Tomatoes, (halved) 
    • 5 Large Pimento Stuffed Green Olives, (sliced) 
    • 2 Large Pepperoncini, (stems/seeds removed, chopped) 
    • 8 ounces Small Cooked Shrimp 
    • Handful Fresh Parsley, (chopped) 
    • 1/4 Cup Tomato Butter (tomato sauce or ketchup works too)* 
    • 1/4 Cup Olive Oil 
    • 1 Tablespoon Fresh Lemon Juice 
    • 1/2 teaspoon Worcestershire Sauce 
    • 1/2 teaspoon Prepared Horseradish 
    • 5-7 Shakes Tabasco Sauce 
    • Small Pinch Salt, (or celery salt) 
    • Pinch Ground Pepper
  • Instructions
    • Combine cooked pasta, bell peppers, celery, tomatoes, olives, pepperoncini, shrimp and parsley. Set aside. 
    • In separate bowl, combine all remaining ingredients. Pour mixture over pasta and stir to coat. 
    • Refrigerate until served. Serve with a wedge of lemon to squeeze over the pasta.

Till next week, I’m Chef Hunter Lee and just like y’all I’m just trying to stay outta this heat. 

Remember, “treat your kitchen, treat yourself”