Last weekend I went home for my nephew Eli's 1st birthday. Fitting for a Sunday celebration, my parents prepared a BBQ feast. The food was nothing short of incredible and made with a collective effort by several people in my family. Here are the highlights with a description and recipe:
Molly's Sesame Noodles
- 16 oz. linguini
- 16 oz. linguini
- 6 cloves garlic, minced
- 6 tbsp sugar, safflower oil, rice
- 6 tbsp sugar, safflower oil, rice
vinegar, soy sauce, sesame oil,
crushed red pepper flakes
- 6 scallions, sliced
- 1 tbsp sesame seeds, toasted
Cook linguini and drain. Combine garlic, sugar, oil, vinegar, soy sauce, sesame oil and red pepper flakes in sauce pan over medium high heat. Bring to a boil and stir until sugar is dissolved. Pour over linguini and toss to coat. Sprinkle scallions and sesame seeds then serve.
- 6 scallions, sliced
- 1 tbsp sesame seeds, toasted
Cook linguini and drain. Combine garlic, sugar, oil, vinegar, soy sauce, sesame oil and red pepper flakes in sauce pan over medium high heat. Bring to a boil and stir until sugar is dissolved. Pour over linguini and toss to coat. Sprinkle scallions and sesame seeds then serve.
Mom's Small Cut-Up Salad
My mom has been making this salad for as long as I can remember and all I can say is, it's my favorite. On a hot summer day, this cool refreshing salad is better than a glass of ice cold lemonade.
My mom has been making this salad for as long as I can remember and all I can say is, it's my favorite. On a hot summer day, this cool refreshing salad is better than a glass of ice cold lemonade.
- Small cherry tomatoes, sliced
- Persian cucumbers, sliced
- Sweet white onions, chopped
- Cilantro, chopped
Once you've prepared all the ingredients, squeeze several limes and lemons until it's just the right acidity. Drizzle olive oil and don't be shy with the citric acid.
Mom's Herbal Couscous
Couscous, invented by the Berber's of North Africa is often overlooked in American cooking, likely because it's so difficult to make right. I imagine the couscous of my ancestors in Tunisia was soft, fluffy and a perfect complement to any dish. Boiling those packets from Trader Joe's into that hard flavorless mush doesn't do it justice.
Couscous, invented by the Berber's of North Africa is often overlooked in American cooking, likely because it's so difficult to make right. I imagine the couscous of my ancestors in Tunisia was soft, fluffy and a perfect complement to any dish. Boiling those packets from Trader Joe's into that hard flavorless mush doesn't do it justice.
Fortunately, my mom has developed an innovative method that I won't delve into but if you're curious drop me a line. For this BBQ, she mixed her couscous with chopped basil and mint then mixed in roasted pine nuts. This might be my favorite iteration.
Ammie's Corn Salsa
My cousin Ammie made this last year and now I'm just glad I have the recipe:
- 6 ears of corn
My cousin Ammie made this last year and now I'm just glad I have the recipe:
- 6 ears of corn
- 4 poblano peppers
- 2 white onions, chopped
- 2 bunches of cilantro, chopped
- lots of lime
Dry roast corn in frying pan until browned. Dry roast peppers separately until brown, let both ingredients cool, the mix together with cumin and salt. Separately mix onions, cilantro, lime juice, salt and pepper. Don't be stingy with the lime but try the mix after every lime added. Mix all the ingredients together, add spices, chili powder, and Tapatio sauce.
David & Serge's BBQ Tequila Shrimp
One of the best way's to eat big fat shrimp is on the BBQ. My dad and David will jump at any chance they get to make them.
Keeping the shells on, devein the shrimp and marinate in salt, pepper, plenty of lime, cilantro and tequila for 3 to 4 hours in the fridge.
Heat up the grill and cook the shrimp on both sides until done. Keeping the shells on will help make the spicy shrimp moist and delicious. Caution: if eating while hot, they will not last long
One of the best way's to eat big fat shrimp is on the BBQ. My dad and David will jump at any chance they get to make them.
Keeping the shells on, devein the shrimp and marinate in salt, pepper, plenty of lime, cilantro and tequila for 3 to 4 hours in the fridge.
Heat up the grill and cook the shrimp on both sides until done. Keeping the shells on will help make the spicy shrimp moist and delicious. Caution: if eating while hot, they will not last long
David & Serge's LambVealBeef Sliders
Last summer I made over one hundred of these little guys at my friend Ta'ls BBQ and honestly I've never seen a dish go so fast. The key to this dish is in the ingredients, developed by my dad in collaboration with David.
Mix beef, lamb, and veal at a ratio of 3:2:1 and chop one large white onion for every 3 lbs of meat. Add salt, pepper, coriander and harissa for spice and kick. Prepare small flat patties and cook over grill. BBQ slider buns and add any sauce you'd like with some arugula, guacamole or corn salsa. Prepare to eat 1 to 5 sliders.
Baked by Melissa Mini Cupcakes
For Eli's birthday, my sister ordered 150 mini cupcakes from her friends bakery in New York. There was an assortment of 11 flavors but honestly I couldn't decide which one was my favorite.
What I loved about these pastries was their creative rich flavors that could be enjoyed by even the pickiest eaters. Additionally, they are small enough that you could try 4 or 5 different flavors without feeling stuffed. I can't wait to stop by their store in New York next time I'm in the city.
Berry Salad with Crème Fraîche
To top off the BBQ and cleans the pallet, my mom prepared a bowl of sweet raspberries, blackberries, and blueberries. While this combination is nothing original, my mom added a touch of French cuisine with a bowl of crème fraîche on the side. Mixing the French soured cream with these berries made for a divine coup de grace.
Last summer I made over one hundred of these little guys at my friend Ta'ls BBQ and honestly I've never seen a dish go so fast. The key to this dish is in the ingredients, developed by my dad in collaboration with David.
Mix beef, lamb, and veal at a ratio of 3:2:1 and chop one large white onion for every 3 lbs of meat. Add salt, pepper, coriander and harissa for spice and kick. Prepare small flat patties and cook over grill. BBQ slider buns and add any sauce you'd like with some arugula, guacamole or corn salsa. Prepare to eat 1 to 5 sliders.
For Eli's birthday, my sister ordered 150 mini cupcakes from her friends bakery in New York. There was an assortment of 11 flavors but honestly I couldn't decide which one was my favorite.
What I loved about these pastries was their creative rich flavors that could be enjoyed by even the pickiest eaters. Additionally, they are small enough that you could try 4 or 5 different flavors without feeling stuffed. I can't wait to stop by their store in New York next time I'm in the city.
To top off the BBQ and cleans the pallet, my mom prepared a bowl of sweet raspberries, blackberries, and blueberries. While this combination is nothing original, my mom added a touch of French cuisine with a bowl of crème fraîche on the side. Mixing the French soured cream with these berries made for a divine coup de grace.
I hope I've provided you with some fresh new ideas for your next BBQ.
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