friend Amanda over, whom I hadn’t seen in roughly 12 weeks since she decided to
run a half marathon, which you can read all about on her blog, Tales of a Married Runner Lady.
chatty, we had A LOT to catch up on so I wanted to prepare something that would
not get in the way of that. I decided to go with a kind of tapas menu, It
turned out pretty good, there are a few recipes that were fantastic so I have
to share them. The one thing I would have done different is had a bigger table
outside so I didn’t have to keep running in and out of the house. Oh well, next
time.
Spanish I figured I should probably make a sangria (those who know me know I
pretty much make sangria for everything and need no excuse).
making situations; the directions are for 1 drink, so just multiply for more.
Sangria
1 cup red wine
1 oz dry gin
2-3oz seltzer
2 tsp sugar
1 small handful
frozen mixed berries
Place in a shaker and
shake lightly, pour into a red wine glass and serve.
wonderful cheese that I got from the farmers market in Ithaca the weekend
before. It’s so herby and fresh, I love it. Shortly after the cheese came out
the Grilled Marinated Olives were ready, I also warmed up a small loaf of
sprouted wheat bread on the grill to dip in the olive juices, and it was sooo
good.
Olives
1 cup olive medley
2 tbs extra virgin
olive oil
2 cloves of garlic
minced
1 tsp red pepper
flakes
Salt & pepper to
taste
ingredients in a small bowl and toss to coat, transfer to a large sheet of tin
foil. Fold into a packet and place on a preheated grill for 5-10 minutes to
warm.
Vinaigrette Dressing to start us off. The soft red pear was really good and
soft grilled, and the shallot vinaigrette was amazing, so I think I will be
making this a few more times this summer.
Shallot Vinaigrette
3 cups mixed greens
1 medium red pear cut
into wedges
1 small shallot,
minced
3 tbsp extra virgin olive oil
2 tbsp Dijon
1 tbsp Honey
3 tbsp Red wine vinegar
medium high heat, and place the pear wedges directly onto the grill. Grill for
roughly 5 minutes per side, or until the pear begins to carmelize. Set aside to
cool for a few minutes, meanwhile in a small bowl whisk together shallot, Dijon,
honey, and red wine vinegar. Pour over mixed greens and toss to coat. Serve
greens topped with grilled pear. (Serves 3)
soup? I made a very simple Minted fresh pea soup on the stove top that I kept
in the fridge until serving.
1 tbs chopped onion
1 tbs oil
1 cup peas fresh or
frozen
½ cup chicken or
vegetable broth
1 tbsp fresh mint
¼ cup cream
1 tbs chopped fresh
chives
onion in oil for 3-4 minutes or until it begins to soften. Stir in peas and
broth and cook for another 5 minutes. Remove from heat and stir in mint, cream,
and chives. Transfer to a blender and blend until smooth. Add more cream if necessary.
Place in the fridge to chill for 15-20 minutes. Serve chilled with mint sprig
for garnish (Serves 1)
in a quick and easy scampi sauce. It was so quick and easy, I’m thinking that I
might make them up some time to pair with pasta, for a quick and easy week
night meal.
Grilled Lemon Thyme Shrimp
12 medium shrimp, peeled and diveined
1/2 – 1 tbs of oil
2 cloves of garlic
pinch of red pepper flakes
3-4 slices of lemon
Juice from 1 lemon
1 tsp chopped fresh tarragon
2-3 sprigs fresh thyme
Combine all ingrediants in a small bowl and toss. Place in the refridgerator to marinate for 30 minutes. pour out the contents of the bowl onto a large piece of foil and create a pouch. Place on a preheated grill over medium high heat and grill, turning regularly for 8-10 minutes, or until the shrimp are cooked through. Serve warm. (Serves 3)
For the Finale I made a grilled bread pudding. Who would
have thought of such a thing? I stumbled on it somewhere or other and
remembered it when I was trying to think of what to make, so obviously I have
to make it, and I got quite a few compliments, so I think this is another thing
that will be showing up fairly often this summer.
Grilled Strawberry Bread Pudding
4 slices crusty bread
1 cup cream
1/4 cup sugar
1 tsp vanilla
1 cup sliced strawberries
On a heated grill toast the bread for 2-3 minutes a side, and cut into 1-2 inch squares. In a small bowl whisk together cream, sugar, and vanilla and add bread. Toss the bread in the mixture and pour the entire contents onto a large piece of tin foil. Fold the foil into a packet and place on the grill for 15-20 minutes, turning several times. Remove from heat and toss with strawberries. (Serves 3-4)
what could possibly make for a better evening?
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