SANGRIA!!! MOJITOS!!! PIÑA COLADAS!!!   Qh, you meant food, right???

Saturday
Empanadas for snacking on... shrimp, ground beef, crab, anything leftover from meals chopped smaller and mixed up, etc... burgers grilled for dinner with a variety of toppings but especially sauteed onions

Sunday
chicken wings with sriracha sauce
Pinchos (kabobs) pork, boneless chicken thighs, shrimp with different sauces like chimichurri, pineapple habanero, garlic oil, etc.

Monday
Grilled Italian sausages with onions & peppers in a bun (mmmm)
Ceviche as an appetizer, sliced thin, not diced...
Steaks on the grill with sides of roasted taters & corn

Breakfast with be simple, Spanish omelet, waffles, grits with salmon cakes & sauteed onions, etc...

uh, gotta go... all of a sudden I'm hungry!!!



 

Last edited by Tropicalfox (7/01/2016 2:40 pm)

come oooooonnnn down to Hephzibah hon!!! Where the sun is fierce but the ac runs constantly!!!

Aioli With Roasted Vegetables

  MELISSA CLARK  



In Provence, the garlic-infused mayonnaise called aioli is typically served with a platter of raw and boiled vegetables and sometimes fish. With its intense creamy texture and deep garlic flavor, it turns a humble meal into a spectacular one. In this recipe, an assortment of colorful roasted vegetables stand in for the raw and boiled ones. It makes a very elegant side dish to an entrée of roasted fish or meat, or can be the main event of a vegetable-focused meal. The aioli can be made up to three days ahead and stored in the refrigerator. The vegetables are best roasted right before serving.



FOR THE VEGETABLES:
1 small head broccoli, cut into florets and the stem cut into bite-size pieces
1 small head cauliflower, cut into bite-size florets
3 medium beets, peeled and cut into 3/4-inch wedges
3 medium turnips, peeled and cut into 3/4-inch wedges
1 acorn squash, halved, seeded and cut into 1-inch wedges
2 bunches scallions, trimmed and halved lengthwise
 Extra-virgin olive oil, for drizzling
 Kosher salt, to taste
 Freshly ground black pepper, to taste
 Pomegranate seeds, for serving (optional)

FOR THE AIOLI:
1 to 3 garlic cloves, grated or mashed to a paste
1 teaspoon lemon juice, more to taste
⅛ teaspoon fine sea salt, more to taste
1 large egg
1 large egg yolk
¾ cup extra-virgin olive oil
 Nutritional Information

PREPARATION
MAKE THE VEGETABLES:
Heat oven to 425 degrees. Place broccoli and cauliflower together on one large rimmed baking sheet or pan, and beets and turnips on another. Place squash and 1 bunch scallions on individual pans. Toss all vegetables with olive oil, salt and pepper until well coated. Roast scallions 12 to 15 minutes; broccoli and cauliflower 20 to 30 minutes; squash 30 to 40 minutes; and beets and turnips 40 to 50 minutes. Toss all periodically while roasting.

MAKE THE AIOLI:
Combine garlic, lemon juice and salt in a blender or food processor and let sit a minute or two. Add eggs and blend until combined. With the blender running, slowly add the olive oil in a thin, steady stream. You can use a mortar and pestle if you prefer. Taste for seasoning and add more salt and lemon juice if needed.
Arrange roasted vegetables on platter and sprinkle with pomegranate seeds if using. Serve with the aioli on the side.

Last edited by Goose (7/02/2016 6:33 am)