Shrimp Cocktail & A Cocktail (if you can call Miller High Life and Aperol a cocktail..)

It may be starting to cool down in other places but it’s still so hot in Miami that the mention of pumpkin spice latte makes me sweat. Ashley Stanzione, on half of the mad pizza genius couple behind stanzione87 and ash! pizza parlour at The Citadel Food Hall, invited me over while my kitchen is still under construction for a day of cooking together - the theme? food you still want to eat when it’s 10,000 degrees outside.

Come to think of it, I wouldn’t call it “cooking.” None of the recipes you’ll find in this menu drop require much work at all. They’re more like recipe lists. Things you can throw together for a dinner party - or lunch party - held in the comfort of high-powered air conditioning if you know what’s right for you.

SHRIMP COCKTAIL

COOKED SHRIMP, DEVEINED & PEELED WITH TAILS ON (IF YOU AREN’T SURE WHAT TO GET JUST ASK AT THE FISH COUNTER WHICH ONES WORK FOR SHRIMP COCKTAIL)

IF YOU BUY THE CIRCLE OF SHRIMP COCKTAIL WITH THE SAUCE, NO ONE WILL JUDGE YOU FOR THAT EITHER

I didn’t make the cocktail sauce, or the shrimp, because no one gives a shit about that in my opinion. The prepared ones are a perfectly delicious formula - it would be like trying to make ketchup for a dinner party.

APEROL & MILLER HIGH LIFE

This is another Ashley-ism and if you’re skeptical - shut up and try it. According to Ashley, who knows a thing or two about wine (the list at Stanzione87 is low key one of the best, if not the best, natural wine lists you’ll find anywhere around here) Miller High Life has the perfect bubbles and fizz for replacing sparkling wine. Call it the “Poor Man’s Aperol Spritz,” if you will.

On a hot day, when you' aren’t looking to open a couple bottles of wine, but cracking open a beer sounds nice - this is what you should be drinking. Also, I seriously recommend bringing it to the next BBQ you’re invited to - it will raise a lot of eyebrows.