Sure, I love incredibly complicated recipes. I love deconstructing recipes, analyzing the ingredients, figuring our why they are so yummy, then re-creating them in my own style. I love baking, frying, boiling, grilling…Cooking is what I live for. (ahem, excuse me, quick volume adjustment, ah, yes, there we go…) BUT NOT WHEN IT’S 102° IN THE SHADE HERE AT THE RANCH.
Stay Cool, Kids
For me, cozy recipes for stews, soups and roasts in the summer time inspire thoughts of establishing a naked hermitage in my freezer (My husband is intrigued by this idea, however that is another blog post, dear friends…). But as goes every obsession/creative career, a break from what you regularly do is recommended and healthy.
Snacks are Cool
I can handle sizzling up some quick cocktail snacks; hence, here are some Spicy Sautéed Olives. Any olive will do. We harvested our own olive tree back in October, so I have about a gallon of home brined olives in the fridge (lucky little devils) that need to be used up. But whether you have a jar of pimento stuffed olives, a can of pitted black olives, or fancy schmancy imported olives, you can sauté them all the same.
Briefly sautéing your olives gives them a bit of a goose, freshening up the flavor, and awakening some of the olive oils that are captured deep in the olive flesh. You can serve them room temperature, warm, or even chill them. They make a great take along hostess gift, and give the illusion of much slaving over that beastly stove.
Easy is Cool
Complicated is not the way to go when it is hot. Focus on the fun at hand, and enjoy this time while the kids are off their schedule. Turn on the sprinklers, mix come cocktails for two, and stay out late to enjoy the stars. It’s summertime. The living should be easy.
Spicy Sauteed Olives Recipe
- 2-3 tbsp. olive oil
- ½ cup sliced white onions
- 12-16 oz of your favorite olives, drained of any brine or oil
- 2 cloves garlic, peeled and minced
- 2 tsp. red pepper flakes
- Cracked pepper to taste
- 2 tbsp. red wine or balsamic vinegar
Heat the olive oil in a 10” skillet. Add the onions, and sauté over medium high heat until translucent, about 2 minutes. Add the olives, and toss to coat well with the olive oil. Sauté for 1 minute. Add the garlic, pepper flakes, and season with black pepper. Sauté for about 10 seconds more, and then remove from the heat. Add the vinegar, toss to coat well, and then allow the olives to cool to room temperature before serving.
Make about 1½ cups of olives