There was an error in this gadget

Monday, July 7, 2014

BEACH TIME!!!

Photo Credit: Dreamstime.com
We've planned a little beach getaway.  It's so much fun eating meals at the beach - everyone's in a good mood, and food always tastes better outdoors.  Here's a little pic of my slice of Heaven (sitting on our balcony) at sunrise, my favorite time of the day:
Photo Credit: Cate Bogue

SALSA ROLL UPS
HOMEMADE SALSA
CHIPOTLE SHRIMP TACOS WITH SALSA VERDE
FLANK STEAK TACOS WITH GUACAMOLE
FRESH STRAWBERRY MARGARITAS

SALSA ROLL UPS
(Adapted from Recipe.com)

Photo Credit: Allrecipes.com
This appetizer is a take on the traditional Mexican roll ups.  But I love the look with the salsa included, and I'll serve it with my favorite homemade salsa.  Cool and delicious on a hot day!

4 oz. (1/2 of 8-oz. pkg.) Neufchatel Cheese, softened
3 TBSP Salsa
4 flour tortillas (6 inch)
1/2 cup Mexican Style Finely Shredded Four Cheese
1/4 tsp chili powder
MIX Neufchatel and salsa; spread onto tortillas. Top with remaining ingredients.
ROLL up tortillas tightly. Cut each crosswise into 5 slices.

HOMEMADE SALSA

Photo Credit: Pinterest

2 cans Rotel tomatoes
1 large can diced tomatoes (or whole tomatoes, chopped)
½ red onion finely chopped
4-5 cloves of garlic (I usually use fresh, but I was out, so I used jarred minced instead)
1-3 fresh jalapenos (depends how hot you want it)
1 large bunch of cilantro
Salt and pepper

Photo Credit: Cate Bogue

Combine all ingredients and allow time time for the flavors to blend in the refrigerator.

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Chipotle Shrimp Taco with Avocado Salsa Verde
(Adapted from Food Network)
Photo Credit: Food Network
Avocado Salsa:
1 small onion, quartered
1 jalapeno, quartered, seeds optional
1 garlic clove, smashed
4 medium tomatillos, (about 8 ounces) husked, rinsed, and coarsely chopped
1/2 Hass avocado, peeled, seeded, and cut into chunks
1 1/4 teaspoons kosher salt
1/4 cup loosely packed fresh cilantro leaves, coarsely chopped
Photo Credit: Cate Bogue

Shrimp:
1 tablespoon olive oil
1 teaspoon chipotle or blended chili powder
1 teaspoon kosher salt
1 pound medium shrimp (about 20), peeled and deveined
8 corn tortillas
8 sprigs cilantro for garnish
2 limes, cut into wedges
Photo Credit: Cate Bogue
Put the onion, jalapeno, and garlic in a food processor and finely chop. Add the tomatillos, avocado, and salt and pulse until chopped but still chunky. Transfer to a bowl and stir in the cilantro.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Photo Credit: Cate Bogue
Heat a stovetop or outdoor grill to medium-high. Mix the olive oil, chipotle or chili powder, and salt in a large bowl. Add the shrimp and toss to coat. Grill the shrimp until translucent, about 1 1/2 to 2 minutes on each side.
Photo Credit: Cate Bogue
Grill tortillas, until slightly charred and pliable, about 20 seconds per side. (Alternatively, wrap in a damp paper towel and heat in a microwave.) Spoon sauce on the tortilla, then top with about 2 or 3 shrimp and a sprig of cilantro. Serve 2 tacos per person, with a lime wedge on the side.

Flank Steak Tacos with Guacamole
(Adapted from Food Network)
Photo Credit: Food Network

Steak:
1 (2 to 3-pound) flank steak
1/2 cup tequila
1/2 cup freshly squeezed lime juice
1/4 cup olive oil
1 tablespoon ancho chili powder
Kosher salt and black pepper
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Guacamole:
3 avocados
1 small red onion, finely diced
1 serrano or jalapeno pepper, minced with seeds
1/2 cup roughly chopped cilantro leaves, plus whole leaves for garnish
2 to 3 tablespoons fresh lime juice
Kosher salt

Put the steak in a nonreactive dish and pour over the tequila, lime juice and olive oil. Turn to coat. Add the chili powder, and use your hands to work it into the meat. Let stand about 1 hour or overnight.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Preheat the grill to high. Remove the steak from the marinade and season with salt and pepper. Grill, covered, turning once, 3 to 4 minutes per side for medium rare.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Halve the avocados and scoop the flesh into a bowl. Add the remaining ingredients and use a fork to mash to a chunky mix.

Remove the steak from the grill and rest 5 to 10 minutes. Slice across the grain. Heat the tortillas to soften. Fill the tortillas with steak, lettuce, tomato, onion and guacamole.

Photo Credit: Cate Bogue

STRAWBERRY MARGARITAS
(Adapted from How Sweet Eats)
Photo Credit: How Sweet Eats
2 ounces Grand Marnier
1 1/2 ounces Silver Tequila
2 ounces lime juice
2 1/2 ounces strawberry simple syrup (see below)
lime + fresh strawberries for garnish
salt + sugar for the rim, if desired
Photo Credit: Cate Bogue
If desired, rim the ridge of your glass with a lime wedge and dip in a mix of margarita salt + sugar. Fill the glass with ice. In a cocktail shaker, combine tequila, grand marnier, simple syrup and lime juice with ice, and shake for about 30 seconds. Pour over ice and squeeze in lime slices and add a few strawberries.

For strawberry simple syrup: combine equal parts sugar and water, bring to a boil and let sugar dissolve, then turn off heat and let cool completely. Combine 1 cup simply syrup + 1 1/2 cups slices strawberries in a blender and blend until combined.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

This recipe can be easily multiplied.   I was serving 5 people, so I made enough for 2 drinks apiece and simply threw it all in a pitcher and chilled until I was ready to serve over ice.  It is delicious!
And pretty perfect to serve over the July 4th Holiday!
Photo Credit: Cate Bogue


It gets no better than this image below (for me):
Photo Credit: Cate Bogue

No comments:

Post a Comment