A ‘Cold Supper’ That Goes Beyond Leftovers

When company is coming, avoid the stove with cold raw sea scallops, a pork loin roast, a salad of green beans and fennel, and frozen raspberry spuma.

Comments: 30

  1. "It could be cold fried chicken and coleslaw, or cold poached salmon and cucumbers."
    That is my weekly menu when the heat is on. I add Italian potato salad, made with green beans, dill, sliced red onion and red potatoes.

  2. invite me over

  3. Cold comfort, indeed!

  4. My mouth is watering. I am not sure about the scallops but I'm willing to try. But the pork? Ah yes! Although I think I will put it in the smoker with some apple juice. That won't heat up the house. Right now, peaches are in season here and I now own a long coveted Kitchenaid. I've purchased the ice cream attachment. Now I want to see what I can do with France's magnificent white peaches.

    My mother use to wet roast a beef shoulder clod roast at night very slowly while we slept. Actually, I did it but at her directions. The recipe is simple. Salt and pepper the meat. Chop up some celery and a white onion. 1 tsp of rosemary, 1 tsp of basil, 1 large bay leaf, and enough water to cover the roast in a slow oven. Then the next morning the roast is removed, use a large support because it may fall apart and you don't want that. Dry the roast with a paper towel and refrigerate without cover. Dispose of the water. Come dinner time, slice some sweet onion and slice the roast. Put some bread on the table along with condiments and let everyone make their own sandwiches.

  5. Cold roast chicken always works. Serve with a cheese board, a very crusty baguette, veggie sticks and, of course, a chilled pinot grigio. Time for lunch...

  6. I would suggest that if Sea Scallops are not viable, smoked salmon, tuna sashimi tuna, or even shrimp in the same style would be just as good. I prefer red grape tomatoes then these yellow. Plus some chopped sweet onions, and capers.

    Instead of cold pork roast, even cold store bought slices of London Port beef, cold black forest ham, or some other cold sliced meat will suffice. I my self prefer Boar's head Brand , which most supermarkets carry. The Idea is avoid cooking all together. Plus one can add strips of different colored pepper, sweet onions and other condiments ans fresh herbs and spices.

    For wine, my selection would be nice cold dry Rose from Provance , France or even a nice one from Italy, which as wine go, are made in the same style by the Italians.

  7. Boar's Head cold cuts for company? Surely we can do a bit better than that.

  8. Of course we can do better then Boar's Head. But it is a question of selection, what is easily available, and ease of shopping and markets. It is just a suggestion. For what matters, for people that shop at the hyped up WholeFoods, it gets all it's deli meat from Boar's Head.
    Which is marked up 33% more.

    Then again for such cold serving cold sliced salmon, half sided smoked rainbow trout, smoked Bay Scallops from ME are just as good.

  9. Wonderful! I eat most of this as-is, but if serving it I wold also change... First, raw shellfish is forbidden to a few of us for health reasons. (I'd still serve cold scollops, but they would be cooked.)
    I would also substitute a boneless lamb leg, seasoned much the same way and cold, simply because I and my intended guests like it. Ha! Since I usually prefer lamb cooked a bit more, this might be the only opportunity to enjoy 'rare' lamb. The suggested pork loin is a great choice, but for those who will, lean lamb is even better. The rest is perfect and the gardens provide most of the ingredients. Thanks for the great idea(s).

  10. Thank you for the reminder. I grew up with tuna pasta salads and steak salads in summer, and this is a divine upscaling of the idea. Scallop seviche sounds divine, but unlikely 1500 miles from the ocean.

  11. Raspberry spuma sounds delicious!

  12. The most delightful "cold supper" ever. The pork was amazing.
    I am lucky to have a farmers market in my neighborhood with a wonderful fisherman to provide the freshest of scallops. And, the rasberry smuma: I am not a fan of sweets but this was light and refreshing. Thank you for a perfect
    menu for the heat!

  13. How do you keep the pork from getting dry in the cooking process?

  14. I poor water on it regularly.

  15. If there is a nice layer of fat on the top of it, and you don't cook it at too high a temperature, then that fat will keep it moist and (most importantly) will provide delicious crackling! But then, you might just want to eat it hot.... Nothing wrong with that, either. Then you'd like a nice Châteauneuf-du-Pape to drink with it, served at a cool cellar temperature (60 degrees, max).

  16. Tuna nicoise is one of our favorite hot weather "cold suppers." We also prepare extra proteins on the weekend that can be tossed with a dressing and served over salad, with cold vegetables or fresh corn on the cob. Now that our local farms have really gotten into high gear, tomates, corn and squash feature in just about every meal.

    From my perspective, it's not a "leftover" if it was cooked in advance with an eye toward repurposing later in the week.

  17. Ooh, thanks for the reminder! Sounds wonderful.

  18. Tuna Nicoise is a great summer meal, and can certainly be a show-stopper for entertaining!

  19. Or if you'd rather have beef, cook a well-seasoned whole fillet of beef rare the day before, place it in the fridge over night and slice it medium thin while cold and, kept tied, let it come to room temperature by dinner time and serve with a slightly chilled Beaujolais Morgon. Use the same sides and dessert as described in the article. If your guests don't fancy raw scallops, serve nicely garnished smoked salmon as a first course (with Champagne, of course!).

  20. I like your style, Bob! Thank you!

  21. For those of you not sure about the raw scallops ...

    I recently experienced my second "Celebrity Chef Tour" (look it up--try one if you can; it will be well worth your time & money) and I ate foods I thought I'd never ever eat such as beef tongue and lightly boiled [runny] eggs, reasoning that I paid for the meal in advance so I was going to eat as much as I could. By far for me the best course was the scallops crudo, or raw. Previously I would not touch any raw or undercooked fish. But here it was in front of me, beautifully presented with grapefruit segments, pine nuts, AND sprinkled with roe. I took a small taste and before I knew it my plate was clean! I wanted more. The scallops were so delicately flavored and just brought a hint of sea brine to the dish. And just thin enough so that you don't feel like you're eating chunks of raw seafood. So if your only reason for not trying something like this is you don't think you'll like it, like me you've been missing out on something great. And as for the lightly boiled [i.e., runny] eggs, I was hoping for some toast to sop up every bit of the delicious yolk.

  22. So it is official, trichinosis is no longer a problem in pork and there is no need for 148 degrees for 3 minutes. Why cook to 130, just cook to 110 like beef.

    Great menu: raw scallops, raw eggs and nearly raw pork.

  23. Carryover cooking, as mentioned in the article, will ensure that trichinosis is not an issue: meats will generally see an increase of 5-10F when resting under foil. At 134F, the internal temperature needs maintained only 6 minutes; at 136F, only 3 minutes; at 140F, 1 minute. It is probably a good idea to check the temperature after 5 minutes.

    Raw scallops are perfectly safe, if fresh and handled well, as is the case with other raw seafood (sushi). In fact, a fresh raw scallop is one of the most delicious dishes imaginable. A dish of raw scallops at an oyster bar in Portland, Maine, was unbelievably memorable.

    Salmonella is usually found in the egg yolk, but buying eggs from non-commercial suppliers (local, pastured chickens) reduces potential exposure and ensures getting eggs that are many weeks or months fresher.

    This menu is perfectly safe if corners are not cut. And indeed, it is a great menu.

  24. I don't see how bringing the roast to room temperature does anything; if it is put in the oven directly from the fridge the whole piece of meat will be the same temperature. Bringing it to room temperature risks having the core much cooler than the outer edges which could result in an unevenly cooked roast. To ensure the whole thing is, say, 65 degrees, it would have to be left out on the counter for two or three hours. Why bother?

  25. A cold roast brings the temperature of the oven farther down than a room temp roast, extends the cooking time, allows for more drying out.

  26. One of our favorite dishes that tastes fantastic on Day 2 is a pork loin roast that is dry rubbed all over in Spanish smoked paprika and cumin and cooked off the fire in my Weber kettle for an hour, turned every 15 mins. The complete coating of the spices ensures that the pork stays moist and on Day 2 it retains its moisture and enhanced flavor for fabulous sandwiches. So, it would work here, too.

  27. I'm not making raw scallop here in Kansas. It's just not a good idea. But the other dishes sound nice!

  28. Just in time for my ripening raspberries. The spuma is delicious and easy to make. I used egg whites left over from making raspberry ice cream.
    The scallops look good too. As for eating them raw, scallops should never be cooked for more than a very short time or they get rubbery. Decades ago, I used to collect bay scallops and we'd always eat a few raw.

  29. Can you cook the pork in a crock pot?

  30. The pork recipe works perfectly. Do not cook past 130F. Roast reached 139-140 at rest after removing from oven. We gave the roast 36 hrs in fridge with herb rub, cooked (actually, at around 350-375), then gave another 24 hrs in fridge before carving and serving at cool room temp. Fennel pollen, if available, is a big help with the pork. Also subbed in heirloom tomato for scallop in the carpaccio -- omitting capers to offset acidity.