Tag Archives: strawberry

Tachos

As Chris pointed out early last week, when you say you’re inviting people over for tacos, they think you’re being somewhat lazy. We kept our feet in pain all day long prepping for tacos and guests.

The menu had a lot of input from Seth. He should get consultant credit.

First, we drove out to Springfield Farms in the new car.  Chris got to swing around curves and shift on inclines in the new manual-transmission car (and he did so admirably!). The farm itself was hoppin’ with people and poultry, and we picked up some chicken, turkey chorizo and flank steak. The chicken breasts were obscenely big… but the farm should be all natural… Chris then got to test out the other end of the extreme, driving in the Wegmans lot.

Then the fun began. Hours of dicing and slicing. Ponzu-marinated flank steak (delicious!), chile verde with chicken in the slow cooker (later shredded), and chorizo cooked down with some onions.

To go with that, Chris made some lovely guacamole and fresh salsa, I threw together a corn salad and jicama and grapefruit salad. Doing so, from Seth’s loose recipe, I had a revelation. Recipes are crutches. Tasting regularly and modifying thusly really makes a better product. I know, I know; this should be obvious, but it only really sunk in yesterday. The corn salsa was delicious.

Then.. we got to discover where every single slight cut and scrape on our hands were from the chopping as we squeezed limes galore for margaritas. Also made the Lee Bros. homemade strawberry wine coolers. Also a hit. Very easy. Very recommended during strawberry season.

We served the tacos with shredded lettuce, corn and flour tortillas — yielding many happy guests.

Advertisements

Smooth sailing

So, I made the cranberry meyer lemon scones that I mentioned in a previous post, and they’ve been a nice semi-tart breakfast, but have been really digging on a smoothie accompaniment in the morning. We’ve been having fresh strawberries, a dollop of vanilla yogurt, powdered green tea, orange juice and bananas compounded and then blitzed with ice. It adds some pep in the morn!

I guess I’m craving more green, because I’ve also found those smoothies served with a green salad, or a Cobb salad variation, is incredibly satisfying. It’s not a homemade salad dressing, but Newman’s Own Lite Ginger Sesame dressing brings it together nicely.

Lastly, there’s no recipe, but last night I used this spice rub that came with the W&S dinner party package on some salmon (“grilled” using the prize pan) and served them with incredibly fresh peas. I was about to flash boil them, but I’m glad I tried them first. Pure candy, as they were raw! I read recently that there’s a recipe for fresh green pea ice cream, and… I admit it, I’m intrigued.  It’s by David Lebovitz, but in his ice cream cookbook, which, sadly, I do not own.

Now to put together a menu for the dinner party.. without going overboard. I need restraint, but I love the excuse to try something fun. I’m finding inspiration in some new cookbooks… Ad Hoc, Lee Bros. and Michael Symon’s books. Think I might be making the strawberry wine coolers from the Lee Bros. cookbook. Everything else is unsettled, though.