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

dinner: 
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
balsamic
evoo
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.

Slaw:
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 avocado 
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.

Cornbread: 
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.

  cucumber soup w/ shrimp ad homemade bread and melon citrus spritzer

eggplant dip and veggies with watermelon balls and raspberry lime chillers

the dinner! 

for dessert we had mango lassie frozen yogurt!  



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