Good friends, good wine, good food, what more could you want…
We had the perfect dinner a couple of weeks ago. A good friend came over while her husband was out of town in Colorado. We swam, cooked, ate, drank a lot of wine and had a deliciously good time. We love cooking together and trying out new recipes. I don’t think we have ever cooked anything together that we didn’t think was fabulous. When we do our day after Thanksgiving feast, we always come up with some great things to try.
This was the first time to use our new teak dining table and my new hanging lanterns and it all made for a perfect evening.
Our evening started with the Rosemary and Goat cheese appetizer. It was fabulous as always. It’s hard to believe something so easy can be so good. I opted for the Triscuit crackers instead of the baguettes.
I’ve been wanting to try mini salmon cakes with a edamamme/wasabi topping for an appetizer. This was the perfect time to try these since I had some extra salmon.
My husband was in charge of grilling the kabobs. I had on hand 3 large scallops, 9 x-large shrimp and a piece of salmon which I cut in cubes. For the vegetables we had Japanese eggplant, red bell pepper, red onion, and zucchini. I also bought some baby purple potatoes, which I sliced up really thin and layered on platter then scattered some sliced shallots and garlic over top. A little salt and pepper and a drizzle of olive oil and these went in to the oven to bake.
We sprinkled the seafood and the vegetables with a Chili Lime Rub that I got at Williams Sonoma. We also drizzled some olive oil and a little lime juice over them and sea salt and pepper. I skewered vegetables separate from the fish and my husband cook them over charcoal with some hickory wood for smoke.
For the plates, I tossed arugula with a little olive oil and lime. On top of this went the kabobs and purple potatoes on the side. Everything turned out beautiful.
The only thing you really need a recipe for here is the Green Tomato Salsa, which topped of the Kabobs.
Green and Yellow Tomato Salsa
- 3 cloves garlic
- 3 jalapeno peppers quartered and seeded
- 1 red onion peeled and quartered
- 1/2 c. fresh cilantro leaves
- 1 ea. green red, orange tomato, cut in chunks
- 1 tsp. kosher salt
- 1/2 tsp. fresh ground coriander
- 2 tsp. fresh lime juice
- I used my new Williams-Sonoma veggie food chopper and chopped all the tomatoes separately. I then added all the other ingredients and sea salt and pepper to taste. Refrigerate at least 30 minutes to let flavors blend. The green tomatoes are not the tomatillo tomatoes but are unripened tomatoes.