Celebrating Finn!

On Monday since it was a holiday we had a little BBQ with some family to celebrate Finn turning 1.  I wasn't about to have a huge celebration for a child who doesn't even talk and won't remember it.  Plus, I'm pregnant remember.  It was fun and the weather was nice.

Menu:

Sausage Shrimp Skewers

Mexican Style Corn on the Cob*

Grilled Asparagus

Heirloom tomatoes with s/p oil, and balsamic vinegar

Potato Salad** (not your mayo kind)

Dutch oven bread (which I'm getting better at)

Homemade Guacamole***

Oatmeal, cherry, mint chocolate chunk cookies

And delicious chocolate cake from my aunt Rachelle

Yes, I am pregnant. 

Fortunately my cousin Maddy was around to entertain Finn because he was a bit whiny and VERY attached to Jared that day.

Finn also scored with a giant pick-up truck from Uncle Andy:)  HE LOVES IT!  Especially since he figured out he can sit in it and get us to push him around.

Delicious chocolate cake...Finn kept going...mmmmm.  Then threw it on the floor and picked up his strawberry.  I'm glad he was smart about it and knew his limits:)

He later finished off the guacamole for his appetizer for dinner.

It was a fun day!

* Mexican-Style Gas-Grilled Corn

Serves 6.   Published September 1, 2009.   From Cook's Illustrated.

	Vegetable oil for cooking grate
1/4	cup mayonnaise , regular or light
3	tablespoons sour cream
3	tablespoons minced fresh cilantro leaves
3/4	teaspoon chili powder
1/4	teaspoon ground black pepper
1/4	teaspoon cayenne pepper (optional)
4	teaspoons juice from 1 lime
1	ounce grated Pecorino Romano cheese (about 1/2 cup) (see note)
4	teaspoons vegetable oil
1/2	teaspoon kosher salt or 1/4 teaspoon table salt
6	corn ears (large), husks and silk removed

Instructions

1. 1. Turn all grill burners to high and heat grill with lid down until very hot, about 15 minutes. Scrape grate clean with grill brush. Dip wad of paper towels in vegetable oil; holding wad with tongs, wipe cooking grate.
2. 2. While grill is heating, combine mayonnaise, sour cream, cilantro, garlic, ¼ teaspoon chili powder, black pepper, cayenne (if using), lime juice, and cheese in large bowl; set aside. In second large bowl, combine oil, salt, and remaining ½ teaspoon chili powder; add corn and toss until coated evenly.
3. 3. Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, 7 to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly. Serve immediately. 

 

 **Potato Salad (adapted from my mother's recipe)

Red potatoes

Jar of sun dried tomatoes packed in oil (I use this instead of soaking dry ones because I use some of the oil)

English cucumber

Several green onions

Fresh Dill

S/P

Red wine vinegar

Boil potatoes just long enough to get a fork through,  you don't want them to be mushy.  Empty about 1/2 of the oil from the tomatoes (you don't want the potatoes too oily.)  You can either blend it to make a pesto or chop the tomatoes up a bit.  I like bigger chunks for this so I chop them up.  Chop up the entire onions including the green part.  Dice the fresh dill.  Slice cucumbers and then quarter them.  (If making the night before add cucumbers day of or else they will get mushy.)  Salt and pepper to taste, and a few dashes of vinegar.  You decide proportions, but don't let the potatoes overpower the rest of the ingredients.

***Alice's Guacamole

4-6 Medium Avocados.  Not too ripe

1 red or white onion

Several Cherry tomatoes (like 15-20)

1-2 limes

cilantro

s/p

chili powder

  

Empty peel, core and put avocados in a bowl.  Mash with a potato masher or fork.  I really like my guac to be chunky.  Dice onions.  Cut tomatoes into quarters.  Dice cilantro.  Squeeze in limes to taste (I really love lime in this, adds a tang and keeps the avocado from going brown too quickly.)  S/P to taste.  A few dashes of chili powder.  Not too much, you don't want it spicey, but just a little flavor.  (Finn even likes it:)