The Fourth of July conjures up hazy recollections of banana seat bikes at neighborhood block parties, picking Blue crab fresh from the Chesapeake Bay and watermelon-seed spitting contests. I even recall a particular Fourth of July, back in the early 90’s where neighbors performed the popular Madonna song, Vogue, while decked out in blonde wigs and black leather, thus sparking an early love affair for beauty marks (er, moles) and tall black boots.
Nineteen years and 1,500 miles from the east coast later, I am re-evaluating my defining Fourth of July festivities.
In reverence of my favorite shell fish, I munch on Utz Crab chips and sip Perrier’s Pamplemousse Rose (grapefruit scented) sparkling water, while flipping through the July editions of Gourmet and Bon Appétit for inspiration.
I drool over coffee-rubbed, barbeque burgers, chipotle baby-back ribs, peanut butter and chocolate chip blondies à la mode and a particular honey caramel peach pie.
With lips already in smacking mode, I open a notebook and begin planning in accordance with my allotted budget. Now there’s a surefire way to stunt my cooking enthusiasm. On a teaching salary, it is essential that I become the world’s most creatively prudent cook.
I remember the 99 cent strawberries from the grocer down the street and decide on a strawberry dessert. I think of the pot of basil on my front stoop and sweet potatoes in my cupboard. And, though slightly dejected at moments, having discarded romanticized notions of baby back ribs, lobster rolls and giant blueberry pies, I settle on a menu that is both budget-friendly and still lip-smacking-good. And, here it goes:
Grilled corn with cumin and lime
Open face tomato, egg and basil sandwiches
Sweet potato salad with cilantro and sautéed peppers
Mini frittatas with bacon and herbs
Strawberry crisp dessert
And, as for banana-seat bike riding and Madonna impersonations, I settle for the pool in the backyard and a place on the hood of the car for Houston’s fireworks show, with many thanks to host, Shell Oil.
Happy Fourth to Americans everywhere! We sure are a lucky bunch. God bless the USA!
Showing posts with label sweet potatoes. Show all posts
Showing posts with label sweet potatoes. Show all posts
Sunday, July 5, 2009
Monday, February 23, 2009
To Epicurus, with Thanks
A lover of words as well as food, I begin my blog, in appreciation, to those fore founders of definitive thought and reason.
To Epicurus: who believed and taught that the highest good is that of personal happiness & who gave definition to the selective group of people known as gourmands, who seek pleasure and indulgence in our food, drink and life!
On the eve of this past New Year, I packed my bags, with boots and suits (swim) and a hearty appetite, for truly authentic Spanish cuisine and mouthwatering barbecue. With bibs and sis in tow, and dreams of sticky fingers, I put the keys in the ignition and set off for the proud, great state of Texas! Yeehaw!
Upon arrival, we were greeted with a beef brisket so tender, it nearly melted on our tongues and pork tamales, sweet from recent steamings in banana leaves. Despite our east-coast allegiances and better judgement, we swooned, in love with a new cuisine.
Our second day, we dined on Swiss chard and sweet potato enchiladas topped with a sweet chili sauce and crunchy pumpkin seeds.
Our third, on Texas style cheese-steaks, tenderly ground with sweet onion and a teriyaki-dijon mustard that we sopped up with the remaining pieces of our giant, potato hoagie rolls.
Four days and two months later, I am still here.
A twist on the Swiss chard and sweet potato enchiladas I've found along the way:
Sweet Potato Enchiladas with Garlic & Walnuts
1 1/2 c. mashed sweet potatoes
1 head roasted garlic
1/4 cup toasted walnuts
Salt and pepper to taste
1 pkg. corn tortillas
1/4 c. feta cheese
1 c. salsa Verde or red enchilada sauce
Cut top off of roasted garlic head and squeeze to remove garlic from skin. Mash together with sweet potatoes, mix in nuts, salt and pepper to taste. Heat 1 tablespoon oil in a small skillet and cook corn tortillas individually in oil until softened, draining on a paper towel. Take one tortilla and spread a spoonful of filling down the length of the tortilla, left of the center. Sprinkle a bit of feta cheese. Fold shorter (left) side overfilling, then roll up and place in a greased, square baking pan.
Continue with the rest of tortillas and filling. Pour salsa Verde or red enchilada sauce over enchiladas. Cover with tin foil and bake at 375 degrees for about 20 minutes. Remove foil and bake 10 more minutes.
Top with crumbled, toasted walnuts, creme fraiche and cilantro.
To Epicurus: who believed and taught that the highest good is that of personal happiness & who gave definition to the selective group of people known as gourmands, who seek pleasure and indulgence in our food, drink and life!
On the eve of this past New Year, I packed my bags, with boots and suits (swim) and a hearty appetite, for truly authentic Spanish cuisine and mouthwatering barbecue. With bibs and sis in tow, and dreams of sticky fingers, I put the keys in the ignition and set off for the proud, great state of Texas! Yeehaw!
Upon arrival, we were greeted with a beef brisket so tender, it nearly melted on our tongues and pork tamales, sweet from recent steamings in banana leaves. Despite our east-coast allegiances and better judgement, we swooned, in love with a new cuisine.
Our second day, we dined on Swiss chard and sweet potato enchiladas topped with a sweet chili sauce and crunchy pumpkin seeds.
Our third, on Texas style cheese-steaks, tenderly ground with sweet onion and a teriyaki-dijon mustard that we sopped up with the remaining pieces of our giant, potato hoagie rolls.
Four days and two months later, I am still here.
A twist on the Swiss chard and sweet potato enchiladas I've found along the way:
Sweet Potato Enchiladas with Garlic & Walnuts
1 1/2 c. mashed sweet potatoes
1 head roasted garlic
1/4 cup toasted walnuts
Salt and pepper to taste
1 pkg. corn tortillas
1/4 c. feta cheese
1 c. salsa Verde or red enchilada sauce
Cut top off of roasted garlic head and squeeze to remove garlic from skin. Mash together with sweet potatoes, mix in nuts, salt and pepper to taste. Heat 1 tablespoon oil in a small skillet and cook corn tortillas individually in oil until softened, draining on a paper towel. Take one tortilla and spread a spoonful of filling down the length of the tortilla, left of the center. Sprinkle a bit of feta cheese. Fold shorter (left) side overfilling, then roll up and place in a greased, square baking pan.
Continue with the rest of tortillas and filling. Pour salsa Verde or red enchilada sauce over enchiladas. Cover with tin foil and bake at 375 degrees for about 20 minutes. Remove foil and bake 10 more minutes.
Top with crumbled, toasted walnuts, creme fraiche and cilantro.
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