We had some friends over for dinner this weekend, and I wanted to serve something light and fresh and summery.
I served chips and easy homemade salsa for an appetizer paired with rhubarb spritzers. The spritzers were delicate and refreshing. You could add vodka or gin to make it into a cocktail
For dinner we had grilled steak tacos with corn relish and a red fruit salad. This is the first time I made these tacos and everything about them was awesome - especially the corn relish. And, for dessert, we had a blueberry pie.
This was a very easy dinner to throw together, but so tasty and the perfect thing for a hot summer night. A perfect summer supper!
from Kitchen Window
Rhubarb simple syrup
Prepare rhubarb simple syrup:
4 stalks rhubarb, chopped
1 cup honey or sugar (I used sugar)
1 cup water
In a heavy saucepan over moderately high heat, bring rhubarb, honey or sugar, and water to a boil. Lower heat and simmer for 15 minutes until rhubarb is softened. Strain mixture, mashing rhubarb to extract as much liquid from it as possible (discard solids - or not... I tasted the solids and they were great so I saved them and served them over vanilla ice cream and in plain yogurt). Allow to cool, and transfer to a jar. Store in the refrigerator for up to 3 weeks.
After syrup has cooled, pour sparkling water into a glass and add simple syrup to desired sweetness. Garnish with fresh lime slices.
Grilled Skirt Steak Tacos with Corn Relish
Makes 4 servings
1 pound skirt steak, cut into 4 pieces
1 1/2 teaspoons chipotle chile powder, divided (I used regular chile powder because I already have it)
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
6 green onions
2 ears of corn, husked
1/4 cup chopped fresh cilantro
1 teaspoon finely grated lime peel
1 jalapeno, seeded and finely chopped (I added this because I had one on hand)
8 5- to 6-inch corn tortillas