Saturday, August 09, 2008

Summer BBQ

We had a housewarming party at our new place and took full advantage of the backyard and the grill it came with.

Giao made these delicious sliders using a technique he learned from Alton Brown of the Food Network. Basically, he rolled out the meat in a large baking sheet until it was about 1/4 inch thick, then he seasoned the meat in a single layer with salt, pepper and garlic powder. Finally, he folded the meat over on itself. Then we cut the sheet of perfectly seasoned meat into even squares with a pizza cutter. The sliders were very, very good. They were juicy and they were perfectly seasoned in every bite. For buns, we simply used Costco dinner rolls.

Black Bean Salad
This was a nice side for our meaty sliders.

-2 cans corn, drained
-2 cans black beans, drained and rinsed
-10 tomatos, diced
-4 large Armenian cucumbers, peeled and sliced
-olive oil
-lime juice
-salt and pepper

Combine the olive oil, lime juice, salt and pepper together to form a dressing in whatever proportions you like (if you have too much, just save it for another salad). Combine all of the ingredients and dress with the dressing. Give the salad and hour for 2 for the flavors to meld. This is best served at room temperature.

Red Cabbage and Carrot Slaw
A tasty, non-mayo-y, slaw.

-1 head red cabbage, shredded
-2 carrots, peeled and shredded
-3/4 cup apple cider vinegar
-1/4 cup agave nectar
-1 ts salt
-1 ts celery salt
-1 ts pepper

Combine all of the ingredients except the cabbage and carrots and stir to make a dressing. Pour the dressing over the other ingredients and let sit for an hour or two before serving. Best served at room temperature.

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