June 3 Dinner at Jen's Cottage Tandoori Chicken and her amazing s'mores
June 4 Jen's Cottage Grilled Meats and things throughout the day and night
June 5 Dairy Queen
As you probably read yesterday, we spent the weekend at the cottage with Jen and her Boy and two other friends. The guys were putting the dock in, everyone took turns preparing a meal and a lovely weekend was had by all. The Hindu Cowboy prepared his mother's tandoori chicken and a nice spinach salad with a raita dressing and we had Jen's yummy curried potato salad on Friday night. After dinner we made S'mores out of Jen's home made graham crackers, marshmallows and a nice chocolate ganache - typical cottage fare lol. The other dock installer made us a delicious breakfast on Saturday morning and my meal was Saturday's lunch so I kept it simple, knowing we were having ribs and chicken and baked beans later in the evening. We grilled Italian sausage and asparagus, roasted potato and two kinds of sweet potato wedges, salad and sautéed onions with sweet peppers and a low fat coleslaw. Because The Boy and The Hindu Cowboy are in the early stages of a weight loss challenge I was trying to keep things lean and clean so they could eat without worrying about ruining their girlish figures. Oh, by the way, team THC!!
It was a weekend full of cooking and eating and when we got home Sunday night I couldn't deal with any more food so we did the responsible thing and went to DQ where I had a mini blizzard, of course. After we finished our ice cream, Little Shack asked "so, what's for dinner anyway?" I said "this IS our dinner" expecting a woohoo, a high five and a "YOU'RE THE BEST PARENTS EVER" and instead he said "well, I think we need to eat something nourishing too"
Kids just aren't what they used to be.
Grilled Asparagus with Sesame Seeds
asparagus, washed with the ends cut off
sesame oil
black and white sesame seeds
kosher salt
Toss the asparagus in a drizzle of sesame oil and toss them to make sure they are all coated. Sprinkle with the sesame seeds and salt and toss again. Grill over hot coals or medium high heat on a gas bbq for just a few minutes if they are thin stalks - you will hear the sesame seeds start to pop a bit.
2 Jamaican Yams
1 large sweet potato
4 large potatoes
olive oil
Montreal Steak Spice (cottage free form improvisational cooking)
Preheat the oven to 425F
Peel the yams and wash the potatoes well. Cut them all into wedges and toss in a glug of olive oil. Sprinkle a few tbls of Montreal Steak Spice over them and toss to coat. Lay the wedges in a single layer on a baking sheet and bake them in the oven until well browned and cooked all the way through, about 30 minutes but it really depends on how thickly you cut the wedges.
1/2 lb Korean cabbage, shredded finely on the mandolin
1/2 lb red cabbage, shredded finely on the mandolin
1/2 bulb fennel, sliced finely on the mandolin
handful of chopped flat leaf parsley good pinch of kosher salt
1 carrot grated
Dressing
1/2 cup of buttermilk
4 tbls light mayonnaise
4-5 tbls cider vinegar
1/2 tsp sugar
1 tbls grainy dijon mustard
freshly ground black pepper
toss the shredded cabbages with a good pinch of kosher salt and put in a strainer over a bowl. Set aside and let sit for at least an hour and up to 3 or 4 hours.
When ready to make the salad, rinse the cabbage under cold water and press to remove excess water. Pat dry with paper towels and put in a bowl with the fennel, the grated carrot and the dressing that you have mixed together in a bowl. Put in the fridge to chill for at least half an hour.
A heavenly combination. I am going to save this recipe!
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