Sunday Bloody Sunday

I'm baaack! I had to take a tiny blog break. I was out socializing too many nights in a row (and, separately, stuck on I-95 for hours, but that's another story), so it cut into my recipe time. But I'm back and just to make up for it, I'm giving you two recipes for the price of one. Or something like that.

I haven't mentioned True Blood in a while, so let's start with that (I also just watched Rattle and Hum on TV so it was a doubly bloody inspiration). My intention was to write a True Blood themed post every week, but as you can see, that went down the drain a few weeks ago. I'm still watching the latest adventures of telepath Sookie and Vampire Bill, as well as succubus Maryann and sarcastic skeptic, Tara. (You have to check it out!) Since it's just too damn hot too cook anything, I present:

The Bloody Margarita

Grenadine

Kosher salt

2 ounces tequila

1 ounce triple sec

1 ounce fresh lime juice

4 ounces Blood Orange Italian Soda*

1. Rim the edge of a highball glass with salt by dipping the rim into a plate of grenadine, followed by dipping it into a plate of salt. Set aside.

2. Add the remaining ingredients to a cocktail shaker filled with ice. Shake briskly and pour into the prepared highball glass. Makes one drink.

*(You can find this at Whole Foods. It's the same Whole Foods brand soda that I used for my Green Apple Snap.)

Recipe No. 2: I picked up my first fresh corn of the season at my local mini farmers market this weekend. I've been wanting to make a fresh corn salad ever since I spied this corn salad recipe in Real Simple a while back. It would be a great side dish at a summer picnic or cookout (you can easily double my recipe). Or if you're like me, you can just eat it for dinner with some lettuce when it's too hot to eat anything else. But be warned. You might not be able to stop.

Fresh Corn Salad

(adapted from Real Simple)

1/2 cup chopped walnuts

3 ears of corn, shucked

1 medium jalapeño, seeded and diced

2 tablespoons fresh lime juice

1 tablespoon extra virgin olive oil

Salt and freshly ground black pepper

1 tablespoon chopped fresh cilantro

1/2 cup crumbled feta

1. Heat a medium skillet over medium heat. Add the walnuts and toast, stirring frequently, until lightly browned and fragrant, about 5 minutes. Remove from heat to cool.

2. Bring a large pot of water to a boil. Add the corn and boil for 5 minutes. Drain and rinse under cold water. When cool enough to handle, stand the ears upright, and slice down the sides to remove the corn kernels.

3. In a large bowl combine the corn kernels, jalapeño, lime juice, oil, walnuts, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning. Sprinkle with the feta before serving. Serves 4 as a (small) side dish.