Happy Belated 4th!
Free Recipe Americans!
Hello all, and Happy 4th of July! Along with fireworks, internet interruptions, and news of a special celebrity wedding last week, we also had some great ribs, cowboy baked beans, jalapeno poppers, fresh salad, shortcake with peaches and cream, and some unsuffering succotash. All fabulous! Colin smoked the ribs, baked beans, and poppers on the smoker, and M made a salad on the 5th that was simple and delicious: diced tomatoes and bell peppers of all colors with some oil and a bit of lemon.
We hope you all had a great holiday as well, and we wanted to let you know we are on track for our next round of recipes coming this week: Japanese-Asian Fusion. All the prep work went in two weeks ago so that we could devote the holiday week to good ‘ole Americana style plates. We’re happy with the fruits of our labor. We hope you enjoy the Thursday drop, but for now I’ve got a quick summer salad recipe for you; enjoy!
Cucumber-Tomato Salad, Tajin Style
- 1 pint cherry tomatoes
- 8 oz of mini-cukes (usually found in a 1 pound bag)
- 2 tbsp fresh oregano (or 2 tsp dried if fresh is not available)
- ½–⅓ cup extra virgin olive oil
- Salt and pepper to taste
- Half a recipe of pickled onions, including the brine (or mix ⅓ purple onion, thinly sliced pieces, plus ½–⅓ cup apple cider vinegar plus 3 tbsp granulated sugar)
- Original flavor Tajin, to sprinkle at serving
- Cut tomatoes in half lengthwise.
- Slice cucumbers.
- Chop fresh oregano (if available) or add dry.
- Pour oil and onions, along with brine, into serving bowl. Toss lightly.
- Dish into bowls or alongside a seared ribeye and sprinkle with Tajin (as seen below, nestled beside broiled shishitos, a ribeye, and some fresh apricots). Enjoy!
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Lorianne & Colin