May 28, 2011

Memorial day…finally.

It’s been a super drawn out, wet, long, and cold winter. No spring…well not much at least and finally, the heat is on. Though not consistently.

For the long Memorial day weekend, we went out to the house and started the initial summer set up. Brought up the patio furniture, lounge chairs and got out some summer toys for the LM. On the to do list for the next weekend out: Power spray and oxiclean clean the outdoor loungewear.

As per the usual routine, cooking and eating were our number 1 priorities.

Here’s what we dined on for our Memorial day weekend, evening #1:

Dinner for 4 ~
Fresh tomato & red onion salsa w/chips
Chili & lime avocado boats
Jalepeño skirt steak w/salsa verde
Crispy chorizo quesadillas w/guacamole
Crab & gruyere nachos w/charred tomato salso
Farmer’s market blueberry pie

Recipes ~
Fresh tomato & red onion salsa w/chips
*recipe adapted from 500 appetizers by Susannah Blake
3 tomatoes, seeded and finely chopped
1 red onion, quartered and finely sliced
1 green chili pepper, seeded and finely chopped
3 good pinches of ground cumin
1 tsp. red wine vinegar
1 tbsp. olive oil
salt
2 tbsp. chopped fresh cilantro

Put the tomatoes, onion, chili pepper, cumin, vinegar and oil in a bowl. Season with salt and toss to combine. Add the cilantro and toss again. Serve or chill.

Chili & Lime avocado boats
*recipe adapted from Rachael Ray with an LMP twist:

1 ear of corn, cut off the husk and sauteed with salt + pepper
1 plum tomato, seeded and chopped
2 scallions sliced on an angle
handful of cilantro, finely chopped
small palmful of cumin
pinch of salt + pepper

Mix everything together well and taste. Add salt + pepper if needed to taste. Pile on top of the avocados and enjoy!

Skirt steak w/salsa verde
*Recipe from my friend Melanie (serves 4 people)

1/3 cup lime juice
1/3 cup olive oil
2 cloves minced garlic
2 tablespoons minced jalapeno
1.5 to 2 pounds skirt steak, trimmed In a bowl, combine the lime juice, olive oil, garlic and jalapeno. Add steak to the marinade and refrigerate.

Remove the steak from the marinade and scrape off any remaining marinade. Heat a grill pan until very hot. Add the steak and cook about 4 minutes per side for medium rare. Serve with salsa verde.

Salsa Verde
½ pound tomatillos, husked and roasted 1/4 cup white onion, coarsely chopped
2 serranos, seeded and chopped
1 jalapeno, seeded and chopped 1 clove garlic, peeled and coarsely chopped
1/4 cup cilantro leaves
Combine the ingredients in a blender or food processor.

Crispy chorizo quesadillas with guacamole
Crab & Gruyere nachos with charred tomato salsa
*recipes adapted from small bites by jennifer joyce

Blueberry pie from Briermere Farms in Riverhead with vanilla bean ice cream.

xx, Seri
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