Corn Salad/ Mango Salad / Watermelon Limeade

After Dan and I got married, we embarked on a journey -well, a project. His friend would give us one of the most creative wedding gifts to date: a deck! This was Dan’s goal to have a much nicer looking backyard and he was convinced that a deck would do the trick. I have to say, he was right! So, this weekend – we enjoyed all our friend’s company for a chilled out barbecue.

Below is a sample of what was served.

Roasted Corn Salad

-Corn, pan roasted

-Diced green pepper

-Diced red onion

-Cherry tomatoes, halved

-Homemade croutons (seasoned with your favorite spices)

-Olive Oil

-Red wine vinegar

-Salt & black pepper

1. Coat corn on the cob with olive oil. Rub garlic glove all over and spread the love.

2. Heat up large saute pan with nothing in it. Once it starts to smoke, add your cobs. DO NOT MOVE THEM! Let them caramelize in the pan, on all sides. It might be smokey/noisy – but it will be worth it.

3. Remove from pan and with a chef’s knife, cut down 4 sides of the cob into a bowl.

4. Add other ingredients and season to taste. Let it sit for at least an hour. (Best flavor is at room temperature.)

Cucumber & Mango Salad
-European Cucumber, quartered and thinly sliced
-Semi ripe mango, thinly sliced
-Red pepper strips for crunch
-Mint, chopped thin
-Cilantro, chopped
-2 cups Rice wine vinegar
-1 cup granulated sugar

Combine the vinegar & sugar and bring to a boil. Set aside.
Combine all the salad ingredients and pour the warm dressing over the salad and place in the fridge. Before you serve, garnish with cilantro & mint.Serve chilled.

Watermelon Limeade

With or without booze, this is a great, refreshing drink. The rosemary makes for a nice background flavor.

2 cups watermelon, pureed & strained

1/2 cup lime juice

1 Tablespoon honey/agave syrup

1/4 cup vodka or rum (optional)

garnish with a crushed rosemary sprig (to release oils) and allow to sit for a few before serving.