Dog Days Survival - Dining Secrets

"Paper fans in sweaty hands

Shooing flies away

Reflections on a porch

A shelter from the scorch

When dog days came around.”

~The Atlanta Rhythm Section

Albariño, a refreshing white wine from Spain, gently pairs with light summertime dishes.Photo byDown South Today

The intrigue, charm and folklore of the 40-day period during the summer known as “dog days” continues. Rooted in ancient Greek and Roman history, the centuries have contributed much to the lore. Dog days, a time of extreme heat, happened when Sirius, the Dog Star, rose just before or at the same time as the sun.

It was an evil time when the seas boiled, wine turned sour, dogs grew mad, and all creatures came to be languid and lethargic, causing illnesses.

According to the “Old Farmers Almanac” Dog Days began July 3 and ends August 11, and “snakes are blind and will strike at anything. Birds do not sing as much.”

There is an antidote to Dog Days: Eat and Drink Well.

Cool Lunch Salad

½ lb. fresh mozzarella cheese
2 large home-grown tomatoes
4 Tbsps. extra virgin olive oil
1/2 cup shredded fresh basil
1/2 cup crumbled feta cheese

Cut mozzarella into 12 slices. Slice tomatoes and sprinkle with salt. Alternate tomato and cheese slices on a lettuce-lined platter; drizzle with olive oil. Cover and chill 3 hours. To serve, sprinkle with coarsely-ground pepper, strips of fresh basil and feta cheese.

Dog Days Pasta Salad

1 lb. bag vegetable pasta noodles (mixed colors), cooked|
1 can artichoke hearts, drained and chopped
1 small jar pitted black olives
1 small jar pimiento-stuffed olives, chopped
1/2 lb. cooked medium wild-caught shrimp
1/4 cup Parmesan cheese
4 ozs. olive oil
Juice of 1 large lime
1/2 tsp. oregano
Salt and pepper, to taste

Combine and toss all salad ingredients, except avocado and Parmesan cheese; mix dressing ingredients and pour over salad. Toss well and refrigerate. When ready to serve, fold in avocado and sprinkle with Parmesan cheese.

Summer Porch Sandwich

1 pkg. (8 oz.) softened cream cheese
1/4 lb. cooked small shrimp
Cayenne pepper, to taste
4 medium croissant rolls

Blend together cream cheese, onion, and shrimp; add seasonings and mayonnaise. Split croissant rolls down the middle and fill with mixture. Serve icy cold with crispy chips.

A Mojito goes well with summertime salads.Photo byDown South Today

Lagniappe: Survival Mojito

Handful of fresh mint leaves
Juice of 1 lime

2 ounces white rum

1/4 cup frozed raspberries

1/2 ounce simple syrup
Ice cubes
Splash of club soda

In a highball glass, muddle the mint, raspberries, lime juice, and simple syrup. Fill a cocktail shaker with ice; add the rum and shake for 15 seconds. Pour into the glass and top with the club soda.

Sir Verde, our esteemed wine and drinks consultant.Photo byOriginal painting by Olivia Thomason

Our esteemed wine and drinks consultant, Sir Verde, suggests Albariño from Spain and a Mojito for relief and added enjoyment.

Bonne dégustation!