What are You Cooking This Holiday Weekend?
This is a big weekend for BBQ sharpies to strut their stuff — so what are you cooking up for friends and family this weekend?
Here’s President Obama cooking rib eyes with Bobby Flay:
[youtube]http://www.youtube.com/watch?v=4o5bFmOJ6fw[/youtube]
Share recipes, techniques or your own you tube videos if you got ’em!
Yesterday we had steak, baked potatoes and corn cooked on the grill in celebration of Canada Day. Free Radical made maple old-fashioneds as well. Today we are having chips and salsa with strawberry margaritas. For July 4th, we are going to make burgers from scratch – which means grinding the meat, making the buns, relish, mustard and ketchup from scratch.
Right now I’m reading “The Likeness” by Tana French.
Turkey, veggie and regular burgers, half-smokes, macaroni salad, green salad, watermelon, etc. For Monday night, we have reservations at the Cultured Pearl in an outside booth for 8:30 PM; fireworks start at 9.
Ooo. That sounds good MJ.
roast pork – carribean style – marinated in Orange juice soured with white wine vinegar, cilantro, onion, garlic, salt. pepper cumin
quinoa salad, curried couscous, grilled asparagus
Any DL peeps spending the holiday in the outer banks are invited to a July 4th beach front cookout at Camelot St in South Nags Head. Typical Americana meats meats on the grill. BYOB.
Aoine–your meal sounds delicious. I’ll pass on the couscous, but I can virtually smell & taste the pork & asparagus.
Aoine – your meal sounds so Kosher. 😛
These all sound awfully good (that pernil sounds awesome, Aione!), although I have no idea what a maple old-fashioned is.
Today I went to a potluck event where I brought crab cakes to be cooked on the grill (this is one my most favorite things ever) and a zucchini and parmesean salad that used up the prodigious haul this week from my CSA. It was the first time I made that and it was a hit.
Grapefruit martinis all day.
On Monday I’m taking blueberry shortcake to a dinner…..
I hadn’t heard of the book you are reading UI, so I looked it up over at Amazon. More mysteries, huh? I couldn’t tear myself away from Sweden after finishing the Girl with the Dragon Tattoo series, so read the Kurt Wallender series from Henning Mankell. Those were mostly pretty great (the endings are tough, though) and Wallender is a compelling protaganist.
@anon40 – stop by!! couscous sampling not required 🙂
@cassandra – right on girl!! thats what it is! Allergic to crab, but that leaves more for the rest of ya’ll. PLZ – print that parmasean and Zuch salad – sounds deeeevine!
@MJ – I think I can find you some standing rib roast – remember that? as long as I get more chicken soup with some of your matzo balls
and PLEASE – none of you forget the Cabernet!! – for we are:
“Cabernet-sipping liberals after all!”
“Feliz Cumpleanos a los Estados Unidos y muchos mas!”
I’m currently obsessed with Val McDermid and Tana French, so it’s the Brits and the Irish right now.
HORRORS – the Irish can’t cook!!
they boil everything and think salt is the only spice!!
Brits only marginally better
but they can write well!! land of poets
I had some really awesome food in London. I did eat a traditional English breakfast too, which I found to be quite awful.
And a belated Happy Canada Day to Everyone.
O Canada!
Our home and native land!
True patriot love in all thy sons command.
With glowing hearts we see thee rise,
The True North strong and free!
From far and wide,
O Canada, we stand on guard for thee.
G-D keep our land glorious and free!
O Canada, we stand on guard for thee.
O Canada, we stand on guard for thee.
Aoine – yes, I remember that rib roast. It was fantastic!
Hey! *Some* Irish can cook — I’ve had amazing lamb stews or Guinness beef stews in some Irish places.
Zucchini Salad with Parmesan and Pine Nuts
Ingredients
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon coarse kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dried crushed red pepper
2.5 – 3 pounds medium zucchini, trimmed
1/2 cup coarsely chopped fresh basil
1/4 cup pine nuts, toasted
Small wedge of Parmesan cheese
Whisk oil (you can add more if you want), lemon juice, 1 teaspoon coarse salt, 1/2 teaspoon black pepper, and crushed red pepper in small bowl to blend. Set dressing aside.
Using vegetable peeler, slice zucchini lengthwise into ribbons (keep some peel on if you can, about 1/16 inch thick)*. Place ribbons in large bowl. Add basil and nuts**, then dressing; toss to coat. Season to taste with salt and pepper. Using vegetable peeler, shave strips from Parmesan wedge over salad.
* I only slice ribbons down to the interior seeds and then toss the rest. Not using the portion with the seeds helps keep the salad dryer for longer. You *can* use all of the zucchini, but use it pretty quickly as the seeds will release their water and may make the rest of the salad abit slimy.
** Toast the pine nuts in your oven (no oil, and a cast iron pan works great) at about 350 degrees for about 5 minutes. It helps if you look in on them and shake them about every couple of minutes.
Recipe adapted from one I found at Bon Appetit.
Enjoy!
Love the zucchini parmesan combo–will try. But it’s Sunday BLTs around here :)!!!
@Cass – thanks I cannot wait to try – looks, sounds yummy!!
@MJ – we should do that again – when the Tourons leave