Mer's Graduation Party

Well Merideth has finally finished school and has asked to use our yard for her (yet another) graduation party. She misses alot of the Baltimore traditions, so of course she wanted them all on this holiday weekend; crabs, pulled pork, corn on the cob, cole slaw, baked beans, local tomatoes and one of her uncle's delectable fruit desserts. So, Brenda, Tom, Wendy and I did our best to accommmadate her wishes. With a bushel of Md. steamed crabs, a couple of pork shoulders, pounds of cabbage, tomatoes, local grown corn and fresh peaches and great weather she and her long time friends had a feast they won't soon forget. I, on the other hand was so caught up in the prep frenzy and of course enjoying the Jack Daniels inhanced Ginger-Limeade forgot to take pictures but didn't want to leave our loyal readers without knowing what we did and hope that someone reading this took a few pics and will share them with us.

Just Chicken Salad

With the leftover Grilled Balsamic Chicken, just a simple Chicken Salad served over a bed of Arugula with tomatoes and cukes.

Grilled Balsamic Chicken w/ Blue Cheese

Here's what we did Tuesday evening, a Balsamic Grilled Chicken Breast with Blue Cheese Topping. A nice and easy ( and relitively quick) recipe.
Just marinade chicken breasts (boneless is prefered) in equal parts of olive oil and balsamic vinegar for at least 2 hours (up to 6 for maximum flavor). Season with salt & pepper. Grill until cooked through (about 6 min per side for boneless). I finished them in the oven because we used bone-in breasts. Lay a few thin slices of Blue Cheese over the top. Served with an Arugula salad and and orzo/bean medley.

Grilled Cornish Hens With Coconut Curry Sauce

This one came from an old Gourmet Magazine (with a few personal touches)

Grilled Cornish Hens w/Coconut Curry Sauce



2 large finely chopped shallots
1/4 cup vegetable oil
3-4 cloves garlic-minced
2 tsp. peeled frsh ginger-minced
2 tbl. Thai red curry paste (for extra spice use 3 tsp.)
2 (14 oz.) cans unsweeted cocnut milk
1-1/2 tsp. brown sugar
2 tsp Asian fish sauce
2-4 cornish hens, split into halves
1 red pepper
1 yellow pepper

Cook shallots in oil until softened in a 4-5 quart heavy pot over moderatly low heat, stirring occasionally. Add garlic and ginger stirring occasionally 2 minutes. Add curry paste and cook, mashing paste to combine with oil and stirring constantly, 3 minutes (paste will begin to stick to pan bottom). Add cocnut milk, brown sugar, salt & pepper and simmer until reduced to about 3 cups 25-30 minutes. Remove from heat and stir in fish sauce and cool to room temperature stirring occasionally about 30 minutes. Reserve about half in a bowl covered.

Trim and discard any excess fat from hens, then rinse and pat dry. Coat hens with remaining curry sauce and seal in plastic bags pressing out excess air. Marinate hens at least 12 hours and up to 24 hours.

Let hens stand at room temp 30 minutes before grilling.

Grill over medium-hot grill until cooked through. In the meantime, saute peppers in 2 tablespoons oil until crisp-tender. Add reserved sauce to heat through. Serve over the Grilled Hens.

recipes

So, I've been told by a few that that we need to share some recipes. A really good idea!! Should have done it since the begining. Here's the first that's been asked for:

Tilapia with Peach B-B-Que Sauce
4-tilapia fillets
3/4 cup ketchup
3 tbl. prepared mustard
1/2 cup peanut oil
2/3 cup cider vinegar
3 healthy splashes of worcestershire sauce
2 tsp. paperika (not smoked)
1 tsp pepper
2 cloves garlic-minced
1/4 cup lemon juice
3 tbl. brown sugar
3/4 cup water
2 cups peaches (fresh or frozen)

mix all ingredients (EXCEPT peaches and fillets) together in saucepan for about 15 minutes.
while sauce is simmering, puree the peaches and add to the sauce for a few minutes.

Grill (or broil) tilapia fillets (seasoned with salt & pepper)3-4 minutes per side glazing with B-B-Que sauce after the first turn. Serve with remaining sauce.

Not your everyday pasta

Last night's red and yellow pepper and mushroom beef ragu' over spaghetti fini with fresh basil

Some Itialian Favorites

Summer Greens with radishes, dried berries and a Sherry Dijon Vinaigrette.