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Mint Limeade

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Mint Limeade

I know it may not seem this way for some of you up north, health but I assure you that warm weather is on its way! It’s just two short weeks until Memorial Day, information pills the official kick-off for picnics, cialis sale BBQs and pool parties. All you need now is the perfect drink recipe.

And of course, by drink I don’t mean cocktail. I am, after all, a responsible 8-month pregnant lady and someone my size and shape would get funny looks holding a cocktail. So this Mint Limeade is a deliciously virgin beverage, though I’m quite sure adding a shot or two of tequila wouldn’t detract from its charms. Usually, I’m too impatient to make quality beverages. They always require cooled simple syrup and I just don’t plan that far in advance.

Mint Limeade

That’s why I love this recipe. You basically take all the ingredients and throw them in a blender – whole limes, ice, water, brown sugar and mint leaves. The lime and mint make it super refreshing while the brown sugar adds a nice depth and almost caramel flavor. It’s definitely summer in a glass.

Shameless Plug! Check out the Miami New Times Blog Watch post featuring yours truly!

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Skirt Steak with Chimichurri Jicama Slaw

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Skirt Steak with Chimichurri Jicama Slaw

If you’re looking for a killer grill recipe for Memorial Day, this web I’ve got one for you. It’s one of those dishes that everyone from your little brother to your cranky old aunt just loves. They always come back for seconds and thirds so make sure you make a lot. They’ll tell you it’s their new favorite way to eat skirt steak and ask you for the recipe. And best of all, shop it’s super easy and can be done mostly in advance. Except for the grilling of course, cialis sale but isn’t that always a group activity on holidays?

The steak is marinated overnight in soy sauce, orange juice and a little sugar, which makes it super tender and caramelizes nicely when it hits the grill. And I’ve said it before – Argentinians know their beef. Nothing is better with beef than vibrant, garlicky chimichurri. I make mine with parsley, olive oil, white wine vinegar, lemon juice, garlic, red pepper flakes and salt. It makes the jicama burst with flavor. If you’ve never cooked with it, jicama (HICK-ah-mah) is a root vegetable with mild flavor and the texture of a firm pear. It’s crunchy without being overly so, and is a cool contrast to the steak.

Skirt Steak with Chimichurri Jicama Slaw

If you’re still deciding on your Memorial Day menu, give this a shot. You and your guests will not be sorry!

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Refreshing Gazpacho Soup

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Refreshing Gazpacho Soup

Ah, anesthetist Summertime in Miami. The thermostat hits 80 before the sun rises and the air wraps around you the second you step outside. It’s so hot and sticky, buy you don’t want to do much other than sit on the beach enjoying the ocean breeze and a cold beer. But of course, more about I have these silly things called responsibilities. Like going to work. And since I bring my lunch to work every day, I want something refreshing, a respite from the sweltering Miami heat. Something like Gazpacho.

Gazpacho is the perfect soup when it’s too hot outside. Made from tomatoes and bread, topped with crisp, fresh vegetables and croutons – it’s refreshment in a bowl. Not only is it a chilled soup, but (with a teensy tiny exception here) you don’t even cook it. I know I brag about my central air conditioning all the time, but I remember how darn hot my kitchens in NYC and Boston got in August. You don’t want to be turning on the stove, least of all to make soup.

The base is a tart and tangy blend of tomatoes, stale bread, garlic, lime juice, jalapeno, olive oil, vegetable stock and sherry vinegar blended into a creamy soup. This is your base, but the beauty of gazpacho is in the toppings. Sweet and crunchy, they contrast with the tomato soup perfectly – diced cucumbers, red and green bell peppers and toasted croutons. (If you don’t toast your croutons, you will from now on. Homemade toasted croutons are life-changing. I promise.)

Refreshing Gazpacho Soup

This is a more traditional recipe for Gazpacho, but feel free to experiment with your favorite crunchy toppings. I really want to try some perfectly grilled corn, but I have to wait until sweet corn is in season. Maybe some bacon, too. Maybe I’ll report back later this summer with a grilled corn and bacon gazpacho. Just think of the possibilities!

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