Brendan Mica
Brendan Mica, executive chef, Hot Tin Roof restaurant, Ocean Key Resort & Spa, Key West, Florida.
I don’t know about you, but when it gets hot outside, I certainly don’t want to turn on the oven or stand over a steaming stove for hours.
I look for recipes that won’t generate much heat—and are quick and easy to prepare.
So I got in touch with someone who definitely knows a thing or two about cooking (and eating) when the weather is broiling—Executive Chef Brendan Mica from the Hot Tin Roof restaurant at the Ocean Key Resort & Spa down in Key West, Florida, where the average August day reaches 90ºF…and the average night drops to only 80°F!
Chef Mica graciously agreed to share some of his tasty recipes…a chilled soup…a sumptuous seared tuna dish…and a refreshing cucumber-mint beverage (that can be made with or without alcohol).
(serves 4)
Slice the cucumber lengthwise and scoop out and discard the seeds. Cut the cucumber into pieces and add to blender with the remaining ingredients. Blend until smooth. Serve the mixture over crushed ice. For an adult beverage, add light rum to each drink—Chef Mica suggests two ounces (or shots) per glass…but of course, he’s generally serving people who are on vacation!
(serves 2)
Avocados are a great source of fiber, folate, potassium, vitamin E and lots of healthy unsaturated fats, but because their fat level is so high, they are quite caloric. Chef Mica normally serves two people with this recipe, but if you’re counting calories, have a smaller portion and save some for tomorrow.
Ingredients for the soup
Ingredients for the salsa
Scoop out the flesh of the avocados and place in blender with the cheese, lime juice, garlic, jalapeno, vinegar, salt and two cups of the water. Slowly add more cold water to adjust the consistency of the soup. To test consistency, draw a line in the soup with your spoon. If the soup returns to its earlier state, you have reached proper consistency.
For the crab salsa, mix all ingredients in a bowl and garnish each bowl of soup with the crab salsa by sprinkling half on top of each.
(serves 2)
Note: Chef Mica sears the outside of the tuna and leaves the inside raw. If you prefer to fully cook the tuna, after searing it, bake it in a 350° oven for about 10 minutes.
oil with a medium-high smoking point, such as grapeseed, canola or blend of olive and vegetable oil (just enough to coat the bottom of a pan)
Salad:
Start by toasting whole cumin seeds in a sauté pan with no oil, continuously moving the seeds in the hot pan until they become aromatic. Turn off burner and let the seeds cool. Roll the fresh tuna in the whole toasted cumin. In a new pan, put just enough oil to coat the bottom of the pan. Turn on high heat, and when the oil just begins to smoke, carefully place the tuna in the pan, then turn the tuna, searing each side for no more than five seconds. Remove the tuna from the heat and set it aside for slicing. Salt, if desired, to taste.
For the vinaigrette, process the shallots, garlic, vinegar and lime juice in a blender on slow speed until blended. Slowly add the olive oil. Stir in chopped cilantro and salt to taste. Place all the salad ingredients in a large bowl and add two Tablespoons of the cilantro vinaigrette. Stir gently.
Slice the tuna about one-quarter-inch thick and lay the slices onto each other like dominoes over the salad.
Want to share your own cooling recipe? Comment below!