We seem to be caught in a horrible French canicule or heat wave, with temperatures as high as 101 F. I hate that. Unfortunately, I challenged M. Parret to a national day cook-off beginning with the 4th of July at our house and ending with the 14th of July at his.
What a miserable time to cook! Wisely I made the salads, cheesecake and pre-baked the ribs the day before, eliminating the need to turn on any flames, other than the grill, on the day. Still, I was hot. Our house doesn’t have air conditioning nor fans on the ground floor because in normal summer weather it is still very cool and pleasant inside. That is, if you’re not dashing in and out to the grill. Ugly.
Still, and as always, our guests made my day and we had a master blast that lasted from noon to 6:00 p.m. without a cheese course :D
Because of the heat, the conversation and wine, I didn’t get as many pictures as I would have liked (the ocean fresh Normandy oysters were gone before I could think) but I knew that would happen so I took some prep pictures from the day before in case I was having too much fun ;)
Orecchiette pasta salad with tuna.
A salad of roasted aubergine, courgette, bell pepper with chilli for babies, capers and basil.
I grilled char sui flavored ribs(French cut travers de porc) and Bavarian flavored chicken (see pictures above). I also made a cherry compote topped cheesecake and then scandalized M. Parret by serving it on American flag paper plates :- 0
I am forever surprised by our cultural differences. The oysters and dessert were served at table but when I told everyone that the main course would be buffet style, self-service, there was so much confusion, I mean, the music stopped and I could tell that our guests were slightly uncomfortable with this style of eating, not sure on how to proceed! Questions were asked! Lord have mercy :D
Stay tuned. Next Sunday we will be celebrating July 14th at M. Parret’s. I should have loads of pictures because he will be hosting and I will be guesting ;)
Orecchiette Pasta Salad with Tuna
1/2 onion, finely chopped
6 sweet gherkins, finely chopped
1 large jar diced pimentos
4 boiled eggs, chopped
14-16 ounces good quality, solid chunk tuna, flaked
1-2 tbsp yellow, French’s mustard
1 cup or to taste, mayonnaise
1 lb orecchiette pasta, cooked
Mix all ingredients together and refrigerate for several hours or overnight.