Monday, May 31, 2010

The season begins with a Memorial Day cookout

This is the start of our season here on Cape Cod. We had lovely weather which is always a treat, but never a guarantee, so it was the perfect weekend for cooking out. For us, there is no better way to welcome the summer season than with burgers and hotdogs on the grill, served with a couple of nice summer salads. Dessert was a traditional strawberry shortcake with local berries from Cotuit.

Natural Angus Beef Cheeseburgers with Hotdogs:

Fresh Corn and Cherry Tomato Salad:

I saved the leftover cooked corn from last night and cut if off the cob:


Add two sliced scallions:


Cut one pint of cherry tomatoes in half lengthwise:

Add a tsp of vegetable oil, 1/2 tsp of red wine vinegar and 1/2 tsp of balsamic vinegar. Salt and pepper to taste. Finely chop 3-4 leaves of fresh basil and add to the salad and toss:


Taste the salad and add a little bit more vinegar, if needed. Prepare a few hours in advance as it will taste better if allowed to sit. Just cover and store in the refrigerator until you're ready to serve.

Coleslaw with Vinaigrette Dressing

Thinly slice two quarters of a cabbage:

Finely chop a quarter of a red cabbage:

Add 3 carrots that have been peeled and shredded:

Dress with a tbsp of vegetable oil, 1 tsp of red wine vinegar, 1 tsp of seasoned rice wine vinegar, 2 tsp of mirin and 1/2 tsp of balsamic vinegar. Toss and then add salt and pepper to taste. Add a little bit more vinegar, if needed. Allow to sit covered in the refrigerator for several hours. Before serving, add one tsp of Victoria's Taylor's Toasted Sesame Ginger Seasoning, and toss well.

Strawberry Shortcake with Homemade Biscuits and Fresh Whipped Cream
(Photo by Ally)

2 cups of sifted flour
1/4 cup butter
1/2 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk
Sift together the dry ingredients. Cut in the shortening until like coarse meal. Make a well in the center of the flour mixture. Add the buttermilk and stir to make a soft dough. Turn out on lightly floured board. Knead for about 30 seconds. Pat out to 1/2 inch thick. Cut with round biscuit or cookie cutter. Bake in 450 degree (400 if using convection oven) for 12 minutes or until lightly browned.

Slice one quart of strawberries and add 2 tsp of sugar.  Mash the berries with a potato masher. Take the other quart and remove stems and slice them in half. Add a tsp of sugar, mix well and set aside.

Whip one pint of heavy cream with a tsp of sugar and a tsp of vanilla. Strawberry shortcake is so delicious if you have both the 'juicy' berries, along with the sliced berries. Slice a biscuit, add the mashed berries, and then the sliced berries.


Top with whipped cream and enjoy!

Hoping you all had a wonderful weekend and were able to take the time to reflect on those who have given so much for all of us. Happy Memorial Day!

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