Happy Summer, All!
Is it me, or is the 4th of July always the hottest friggin' day of the year? Ah, well...didn't let it put a damper on our 4th of July BBQ (though we were all pretty damp).
Anyway, our great friends Matt and Adrianne took off to Maine for a week or so, and asked Pat and I to look after their pets and garden while they were away. They were kind of enough to give us run of the place, use their much-needed air conditioning and their beautiful garden, complete with gas grill. Many of our local friends had taken off for the beach or gone camping, so we decided to have a BBQ for ourselves and a few other stragglers stuck in the sweltering city.
As always, our budget didn't have a lot of wiggle room. However, for just $40, and with a little help from our friends, we were able to host a party with plenty of tasty eats. American BBQ classics, along with some international twists. We just asked our guests to bring ice and beer.
The menu was as follows:
Guacamole with Tortilla Chips and Veggies
Better Burgers
Wasabi Potato Salad
Red, White & Blueberry Shortcake
I hadn't planned on the guacamole, but the local market had avocados on sale. I found a little net bag of 4 Haas for only $3.99, though I had to do some hunting to find some that were ripe. Here is my super-simple recipe, and it's always a hit!
Rockin' Guacamole
*4 ripe avocados (the black, pebbly skin Haas are the best - if they give slightly when you push lightly with your thumb, they're perfect)
* 1/2 cup chopped tomato (whatever you have on hand)
* 2 tbsp. finely diced red onion
* juice of 1 lime
* few dashes of your favorite hot sauce
* salt to taste, about 1/2 tsp.
Cut avocados in half, remove pit and scoop out flesh. Immediately add the juice of 1 lime and a sprinkle of salt. The lime juice will keep the avocado from turning brown. Mash the mixture with a fork or potato masher until the desired consistency. I like it fairly smooth, but with a bit of texture.
At this point, add your garlic, hot sauce, and taste to see if it needs a bit more salt. Stir to combine, then add your onion and tomato. Stir it together, cover with plastic wrap, and pop it in the fridge for at least an hour. The flavors will develop and blend as it sits. Also, put the plastic wrap directly onto the guac, so that it's touching and the air can't get at it. Again, this will keep it from turning brown.
Cilantro or not cilantro? Most recipes call for fresh cilantro. I could go either way, but I find that cilantro has a sharpness that not everyone responds to. Without, the guacamole has a more mellow and slightly garlicky flavor, with freshness and crunch from the onion and tomato. Trust me, it is dee-lish and always goes quickly!
Wasabi Potato Salad
* 3lbs small red potatoes (try to choose a bunch that are relatively the same size, so they cook at the same time)
* 4 chopped scallions, both green and white parts
* 3/4 cup mayo
* 2 tbsps. of wasabi powder or paste, or more if you like it hot! (or, for the ultimate cheat, just use Trader Joe's Wasabi Mayo)
* salt and black pepper to taste
* if you like, you can also add half a diced red or yellow bell pepper
After you've given them a scrub, add your potatoes to a large pot and cover with cold water. Bring water up to a boil, then lower to a simmer. Simmer the spuds for about 20 minutes, or until you can easily pierce them to the center with the tip of a knife. Drain the potatoes and set aside to cool for about 30 minutes.
In a large mixing bowl, combine the mayo, wasabi, salt & pepper and scallions (and peppers).
After the potatoes have cooled, chop them into about 1 inch pieces. Toss the potatoes in the dressing, cover and chill. It's good to let the salad sit for a bit in the fridge, so the flavors can develop.
After the potatoes have cooled, chop them into about 1 inch pieces. Toss the potatoes in the dressing, cover and chill. It's good to let the salad sit for a bit in the fridge, so the flavors can develop.
This simple recipe is delicious and different, with great zippy flavor and a cool, pale green color. It goes great with traditional BBQ fare, or with other Asian flavors.
Better Burgers
* 2 lbs. ground beef
* 2 tbsp. olive oil
* tsp. Kosher salt
* 1/2 tsp. black pepper
* 2 tbsp. Worcestershire sauce
* optional, few dashes of chipotle hot sauce (like Tabasco brand)
In a large bowl, combine all ingredients. Don't work the meat too much, as it will get tough. Break the mixture into 6-8 patties, depending on how big you like them. Make the patties about 1 inch thick, and put a big thumbprint in the center of each. This will keep them from bulging in the middle while they grill, and help them to cook evenly. Cover and chill until about 15 mintues before you cook them.
On a grill, or grill pan with a medium high flame, cook the patties for 4-5 minutes on one side, then an additional 4-5 minutes on the other side for medium rare. Try not to press down with your spatula, you'll lose the juice! The olive oil in the mix helps keep the burgers nice and juicy, and keeps them from sticking to the grill.
These burgers are juicy and satisfying, with a terrific steakhouse flavor. Enjoy!
Before my last recipe from this event, I'd like to send out some thanks. Thanks Matt and Adrianne for letting us use your garden and grill. Thanks to Stephanie for the Little Buddy Bakery treats, and to everyone else who brought food and booze and their fine selves to the BBQ. And, lastly, thanks to the cool and multi-talented Tony Limuaco for his services as food stylist and photographer. My food never looked so good!
