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4th of July food fest!

July 8, 2009

Wow, even I may be sick of cooking! We had our good friend Tania down from San Francisco with her awesome son Nicolas. Tania is the one who said to me a year ago “you must be on food network; it is what you were meant to do”.  As she walked in the door I handed her a cocktail of Gin, Campari, cucumber, homemade ginger-mint simple syrup and a touch of soda water.  She was ready for the pool!

Crepes with Nutella for breakfast (my son was completely wired from the sugar. He was going full speed for 12 straight hours of pool time. He is awesome to watch) Turkey burgers loaded with roasted chiles, cumin seeds, slowly sautéed leeks, cilantro and a touch of chipotle for that smoky heat. Grilled corn on the cob, Prosecco Sangria (I marinated cumquats, thinly sliced lemons, and oranges in Campari with the remainder of the ginger-mint simple syrup for 24 hours. I added Prosecco to order. The bitter herbs of the Campari was the perfect foil for the sweet marinated fruit. Prosecco’s mild flavor and bubbles lightened the drink up and made it refreshing. The lemon and orange rinds softened and were so great to eat. They were like candied citrus zest softened with Campari! You couldn’t help but to enjoy the lingering aftertaste of the ginger-mint. Too easy to drink -“danger”.

Steak and egg tostadas the next morning with perfectly ripe avocadoes and the rest of the roasted pasilla chiles that didn’t make it into the turkey burgers. Time for an afternoon snack! I took some Spanish sardines that had just arrived in the mail. ( awesome Spanish food products) Tossed some white beans with lemon juice and really good olive oil. Chopped baby celery (yes, baby celery. I had never seen it. Tiny strands of celery stalk that are more flavorful than when fully developed. The fully mature celery just has more water.) and a beautiful sardine on top. All on a grilled slice of baguette. You bite in and immediately get the full flavor of the sea in the sardine. The good news is the sometimes overwhelming “fishy” flavor that comes with some sardines never came. These were sweet, tender and flavorful. The white beans were the creamy texture in between the sardines and the crunchy bread. They act as the culinary sponge absorbing all the different flavors and carrying them together into your mouth. The slightly bitter, crunchy celery was a great contrast to the creamy beans. The kids even tried them  and almost liked them!

Left over sangria became granita for dessert. IMG_0436What a weekend! Oh yeah, we danced, watched fireworks and enjoyed seeing the kids swim until they were all shriveled like raisins. Good stuff!!
Eat well, enjoy life, be happy.

2 Comments leave one →
  1. emma permalink
    July 14, 2009 7:33 pm

    Thanks for the wonderful Prosecco Sangria recipe, you’ve finally given me a reason to like kumquats.

    By the way, some of the wickedly witty posters on Bob’s FN Blog have started a rumor you’ll be personally delivering Blueberrytinis in a tux. Hey when life hands you a live lobster use it to stir your drink.

    • Jeffrey Saad permalink
      July 15, 2009 7:15 am

      Hello Emma, lol. I am glad you like the Sangria! Enjoy. Thanks for following!!

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