Thursday, May 28, 2009

Memorial Day - BBQ

The weather cooperated, friends gathered, food was prepared. Monday was a great afternoon and evening for a barbeque and a friend obliged by having a few friends over. In addition to the classic burgers and hot dogs, I prepared (with the input of a friend) a couple of side dishes: guacamole and a tomato and mozzeralla salad.


Guacamole
- 3 avocados
- 2 limes (juice)
- 1 tomato (fine dice)
- 1 jalapeno (de-seeded and veined)
- handful of cilantro (chopped)
- dashes of hot sauce (to taste)
- salt and pepper (to taste)

Mash the avocados with the lime to the desired consistency (I like some chunks remaining) and then mix in the remaining ingredients in the order listed above) The jalapeno de-seeded provides flavor more than heat, but if you want some heat, then leave in some seeds. Note: the avocados need to be soft (not mushy) to the touch.


Tomato & Mozzarella Salad
- 4 tomatoes (heirloom, vine ripened, a variety - large chopped)
- mozzarella ball (large cubed)
- fresh basil (julienned)
- salt and pepper (to taste)

Toss all ingredients together. We left the salad for an hour or so and a lot of the juice from the tomatoes had been extracted - I actually drained about half of it off.

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