Fourth of July meal!
Hey! for fourth of july my brothers and dad were out of town so my mom and i had an all-day cook feast! Here was our menu:
Snacks (throughout the day): baba ganoush w/ veggies and watermelon balls, green chile pimento cheese w/ homemade bread,sweet potato cakes (crepes vonnassienne)- i have a post talking about that! it's for a recipe i have been wanting to try!
my mom made everything up above except the crepes vonnassienne-it didn't work out because of the proportions- i will post one about that when i perfect it!
drinks (throughout the day):
raspberry lime chiller
watermelon citrus spritzer
lunch (my mom made):
chilled cucumber soup w/ spicy sautéed shrimp and homemade french bread
Sautéed portobello mushrooms w/ caramelized onions and peppers & smoked white cheddar béchamel sauce
Apple, carrot, and red cabbage slaw
Bell pepper, bacon, onion, and gouda cornbread
Steamed corn w/ avocado lemon pepper butter
Mushrooms w/ peppers, onions and béchamel sauce:
2 portobello mushrooms- cleaned
1 red bell pepper- julienne
1/2 sweet onion- julienne
1 jalapeño- julienne
salt and pepper
1/2 cup milk
2 tbs. butter
2 tbs. flour
1/4 cup shredded smoked white cheddar
2 bay leafs
ground red pepper
sauté the peppers and onions in a little oil on about medium-low w/ a few splashes of balsamic and salt and pepper.
After those get soft take them out and add the mushrooms rubbed with a little evoo, salt, and pepper. pour a 2 splashes of balsamic on top and let it cook on medium until it gets soft and cooks. 5-10 minutes.
Make a roux with the melted butter and flour in a sauce pan and when it gets doughy add the milk and bay leafs an spices and bring to a light boil. once it achieves this, turn it off and add the cheese- stir until thick and melted.
Top your mushroom with peppers and béchamel sauce.
1/2 red cabbage- julienne
1 apple- julienne(thick)
6 carrots- peels
mix all together and make a vinaigrette of apple cider vinegar, oil, salt, pepper, and honey
Steamed corn w/ avocado butter:
corn on the cob: boiled/steamed
1/4 cup soft butter
salt and pepper and ground paprika
half lemon juice and zest
mix all together leaving light chunks of avocado and place in the middle of cling wrap- roll up into a log and refrigerate- cut into slices and place on corn when ready to eat.
2013 june food network magazine half of the cornbread recipe( or double this recipe)
2 pieces pickled roasted red bell pepper- diced
1/4 sweet onion- diced
2 pieces thick cut bacon- cooked/diced
1/4 cup shredded smoked gouda
add ingredients to batter and cook as instructed. put avocado butter or béchamel sauce on top if you want.
for dessert we had mango lassie frozen yogurt!