Secret Beach Party 2009
Long post for you guys today, but there are 3 great recipes at the bottom! This past weekend when my sister and her boyfriend Matt were down visiting, we threw a party on secret beach. You may remember secret beach from our party last year? As always, we took our grill grate down to the beach and lit a fire. We cooked some excellent food over an open flame wood fire! In a way, you could say that this was the first of many engagement parties for my sister. Allie and Matt got engaged the day before this party! Everybody can wish them good luck and congrats in the comments!
Some prep the night before. Be careful when sticking objects into a blender!!! I just do VERY light taps with a potato masher until it all blends up.
The next morning.
Skewers in the cooler and we are ready to go!
We were the first to eat cause we had been there since noon and getting very hungry.
The other skewers are just basil and halloumi
Amy won the genius of the day with this self contained grill box.
A jug of delicious summer beer Amy brings to every party at this time of the year.
Matt is popping the bottle to celebrate the engagement.
Tending the grill.
Elaine and Liz, just watching all the commotion.
Wow, Amy’s shrimp looks great huh? Let’s get a closer look!
Felicia made these chicken curry mushroom burger things.
They were also really tasty!
Here she is devouring one.
The party is winding down, good times had by all.
Crushing beers, crushing meat.
Time to walk up the treacherous path and head home.
Secret beach, I will miss you! ::single tear::
My beef sticks were a skirt steak marinated overnight in a modified chimichurri sauce. Parsley, basil, cilantro, lime, garlic, and molasses in a blender. Cut, skewer, grill. Cutting it the way I did, see picture above, will keep it more tender when cooking.
Felicia tells me how to make her curry chicken mushrooms:
6 portabella mushrooms
1 chicken breast
1 onion chopped finely
1 tomatoes chopped finely
pinch of cumin
2 tsp of curry powder
2 green chili chopped finely
2 tsp parmesan cheese
3 tsp grated cheddar cheese
1/2 tsp ground ginger and garlic paste
Blanch the chicken breast and shred. Then sauté a handful of onion until translucent. To this add the ginger an garlic paste, cumin powder and chili powder and allow to fry for about 1 minute. Then add the shredded chicken breast and allow to cook for 5 minutes.
Hollow out the portabella’s removing the stems and black “gills” and outer skin. To the cooled chicken mix above, add chopped onion, tomatoes, green chili, cilantro and parmesan and cheddar cheeses. Top with some cheddar.
Grease a piece of tin foil and place portabella’s. Allow to cook for between 10-15 minutes
Amy tells me how to make summer beer:
Frozen lemonade (regular or pink)
1.5 cans of gin
4-6 light beers, depending on preference
Amy tells me how to make the stuffed shrimp:
I got ginormous “shrimp” from the store.
I peeled and deveined the shrimp, slit about 3/4 of the way through and marinated them in juice from 2 lemons and basil for about a half hour.
My paste was made in the food processor:
3 jalapenos (small amount of seeds)
1 clove garlic (although would use more if making again)
zest of one lemon
1 bunch cilantro, including stems
Then I stuffed the shrimp and wrapped with prosciutto to seal and for deliciousness.