Posts Tagged ‘Summer Entertaining’
I love summer. I love the warm weather, the long days, and hanging out with friends and family. I also love taking trips. We're actually on our whirlwind summer trip right now to visit my family on the East Coast.
I'm writing this post from my hotel room in NYC. I put together this collage of some highlights of our NYC trip so far:
- The view of the Empire State Building from our hotel room
- A Hebrew National hotdog at Lucky's Famous Burgers with their special spicy sauce -- my favorite hotdog!
- Gelato from Il Labratorio del Gelato
- My daughter getting her photo on a cupcake at House of Cupcakes
- Me trying on new glasses at Warby Parker
- A pastrami sandwich and chicken soup from Katz's Deli -- an institution!
- A ginormous Hershey's Bar my daughter would like me to buy her
During the summer, I like to create food that feels casual and easy. So as a companion recipe to the Spanish Tortilla with Hot Dog I posted last week (and sticking to the Spanish theme), I also created this Summer Gazpacho Salad. The salad features the flavors I love in a gazpacho - cucumber, tomato, pepper, and garlic with a nice kick from the vinegar and lime. The Spanish Tortilla brings a salty, richness to the menu, whereas the gazpacho salad brings a crisp, summer freshness.
SUMMER GAZPACHO SALAD
- 1 large cucumber
- 1 red pepper
- 1 basket of cherry tomatoes
- 1 spicy green pepper (Jalapeño or Poblano)
- 1/2 onion
- 3 garlic cloves
- 2 tablespoons parsley (Italian)
- 2 tablespoons cilantro
- 1 lime
- 2 shredded chicken breasts
- 4 tablespoons olive oil
- 1 tablespoon red or sherry vinegar
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Dice the cucumber and red pepper, and add the cherry tomatoes (halved) to a bowl. To give the salad some heat, use a roasted a spicy pepper (we used a jalapeño). Remove the skin and seeds, dice the pepper, and add to the bowl.
Now shred or chop the chicken breasts and add to the bowl.
Dice 1/2 an onion, and mince or press the garlic. Chop 1 tablespoon of parsley and 1 tablespoon of cilantro and add to the salad. Save the rest of the parsley and cilantro for garnish.
To dress the salad, mix 4 tablespoons of olive oil, juice from 1 lime (and optionally the zest from the lime), 1 tablespoon of red or sherry vinegar, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1 teaspoon of kosher salt.
Toss the salad in the dressing, and sprinkle some of the leftover parsley and cilantro over the top. You can serve immediately, but it tastes even better if you put in the fridge for a few hours and let the flavor marinate.
For summer entertaining, the Spanish tortilla and summer gazpacho salad make the perfect match! I love serving them together at a summer BBQ!
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Nicole from Tikkido is back with a simple way to freshen up your summertime beverages!
This project is ideal for those long summer days stretching ahead of us. Watermelon -- that delicious, classic summer fruit -- has so much water content that it makes fabulous ice cubes when frozen. It's absolutely perfect for punch that you don't want to water down, sangria, or any drink where you want a little bit of colorful fun.
Start by slicing a ripe watermelon in thin slices--about a half an inch thick. Shapes like stars look better with thinner, rather than thicker slices.
Use a small cookie cutter to cut star shapes out of the watermelon.
Place watermelon stars on a baking tray lined with Silpat. The silpat isn't strictly necessary, but it does make the watermelon star ice cubes much easier to peel off after they're frozen.
Once the watermelon stars are completely frozen, they can be peeled from the tray and stored in a ziplock bag. This can be done several weeks in advance of your event.
Cubes work just as well as fancy shapes, of course, but between Memorial day and the 4th of July, we find lots of reasons to use this juicy red star ice cubes!
Thanks, Nicole, what a terrific idea!!