Monday, June 3, 2013

Welcome Summer! Supper

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!

Rhubarb Spritzer

Sparkling water
Rhubarb simple syrup
Lime slices

Prepare rhubarb simple syrup:

Makes about 2 cups

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

Prepare barbecue (medium-high heat). Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes. 

Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, chopped jalapeno if desired, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper. 

Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes. 

Place tortillas at edge of grill to warm and soften, about 1 minute. 

Arrange 2 warm tortillas on each of 4 plates. Thinly slice skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.

I also served these with some sour cream mixed with fresh lime juice. I would have also served with avocado slices, but unfortunately mine weren't ripe enough. Next time!

Red Fruit Salad
Half a seedless watermelon, cubed
Pint of strawberries, cleaned and sliced
A generous handful of fresh mint, chopped

Mix together and serve! Couldn't be easier!!

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