Some of Summer's Favorite Snacks

Both hot and smoked paprikas contribute to out-of-this-world pimento cheese.

As seen above Cafe Drake prefers using extra-sharp white cheddar over the milder, often orange variety.

Pimento Cheese, The Cafe Drake Way

Grate 1/2 lb. of extra-sharp white cheddar cheese and add to a large bowl along with: 3-4 minced, roasted red peppers (use the ones from the jar), a pinch each of salt and cayenne pepper, roughly 1/3 cup mayonnaise, and 1 t. each hot and smoked paprikas. Mix very well until completely blended - if the mixture is too too thick add a teaspoon of liquid from the jarred peppers. Let rest refrigerated for at least an hour before serving. Of course delicious on sandwiches and with crackers, try also atop baked potatoes or as a dip for carrots and cold, crisp radishes.

Authentic, mouth-watering (and scorching hot) jerk chicken is laughably easy if you use the marinade pastes, but it's truly important to select the right product. Be wary of any jerk marinades that are thin and watery, or resemble ketchup in any way. Cafe Drake wouldn't dream of employing any helper other than Grace Jamaican Jerk Paste, made in Kingston, Jamaica but distributed throughout the US and Canada. 

For best results follow jar instructions and use 2 t. of seasoned paste per 1 lb. of chicken (or fish or veggies, yes it's good with all that). Guarantee success by rubbing meat etc well with the spicy paste, place in a bag, seal tightly and marinate in the fridge overnight or for up to 24 hours. Plop on a baking sheet and cook at 400 degrees until skin is crispy and chicken cooked through. Voila.

The southern states of India are no strangers to sweltering temps, making the regional cuisine appropriate for muggy days everywhere! Above, a typical Cafe Drake light dinner of rice, dhal, pappadum, mint chutney and bhindi masala, or spicy, stir-fried okra with browned onions. Even okra-phobes will likely appreciate this subcontinent standard curry; our Punjabi version below omits tomatoes, resulting in a drier dish, more pleasing to those averse to okra's somewhat slimy texture. Plus, it's a cinch to make and without the usual long list of spices.

CAFE DRAKE's BHINDI MASALA

Begin by soaking roughly 1 lb. of okra in lightly salted water for 5-10 minutes. Drain and slice the okra into thin wheel shapes. While the okra is soaking thinly slice 2 large onions and begin frying in 2 T. of vegetable oil. When the onions are well browned throw in 4-6 small green chilies (sliced lengthwise, seeded if you prefer a less spicy curry) and cook for 1-2 minutes. The chilies should become a shade paler than their original vivid green.

Add 1 t. cumin seeds (lightly crushed with your fingers as dropping into the pan), fry for 30 seconds and then add the sliced okra. Season with a t. of salt. Stir well and cook - over medium heat - for about 8 minutes or until okra is tender. If needed, add a splash of water now and then to prevent burning or sticking. Serve warm with plenty of basmati rice.