It’s been such a beautiful April weekend, we stoked up the grill and made some surf and turf to enjoy. No real recipe but we skewered pineapple chunks, cherry tomato and shrimp with a side of T-Bone steak, red meat and pregnancy go hand in hand folks. Happy Sunday!
Look who got Instagram! The filters and quality of images is a lot of fun to do quick pictures of our food on the fly rather than setting up a studio every time we want to document. Obviously those pictures are much better, but then we blog less! There’s no real recipe here, just inspiration to get outside and grill. We made guacamole fresh salsa and grilled chicken tacos with fresh cilantro and green onion. Check out this post for fresh salsa with the grill
Start the Grill. In a medium bowl, place roma (plum) tomatoes toss with a drizzle of olive oil, salt and pepper. Transfer to the grill when it is hot and ready, checking often, grill 5 to 10 minutes, or until outsides of tomatoes are charred. Remove vegetables from heat. Remove and discard tomato cores. In a food processor, coarsely chop the remaining ingredients. Transfer to a medium bowl and serve with extra lime juice and cilantro.
1/2 cup dark rum
1 teaspoon vanilla
TO MAKE THE SIMPLE SYRUP WITH MINT: In a saucepan, mix together the sugar and water and heat over medium-high heat. Let the syrup cook for a couple of minutes or until the sugar dissolves and the syrup looks clear. This will be about the time it takes for the syrup to begin to bubble. Remove from the heat and add the mint leaves. Cover and set aside for about 10 minutes, so the mint can infuse the syrup. Strain the syrup and use immediately or store in a lidded container for up to 1 week.
TO MAKE THE PITCHER OF MOJITOS: In a large pitcher, stir together the rum, lime juice, and syrup. Add half the mint leaves and using a wooden spoon muddle the leaves. Serve at once or refrigerate until needed. Do NOT add ice to the pitcher.
TO SERVE: When ready to serve, squeeze a lime wedge over the ice in a rocks glass. Drop the lime wedge into the glass along with a few fresh mint leaves. Fill the glass two-thirds full of the mojito mixture and top off with club soda.
Tonight’s meal was exceptional and and highly over due. After all of the burgers, brats and hot dogs at BBQ’s this summer, we felt it was necessary to enjoy some steaks.