“Respect is something that should be earned, like eyebrows shaped like windshield wipers in a stormy arcade evening. I like my respect with lots of elbow room and melted cheese on top.”
Jarod Kintz, This is the best book I’ve ever written, and it still sucks
Typical summer beach weather, off and on storms, high winds, and high water in the canal…Since I steamed clean my range top grill for the second time this week, I hoped for a break in the weather at dinner time to grill Portuguese style marinated kebabs. Michael brought home a loaf of, new to me, salt and pepper bread and I sliced it in half and slathered it with “Jake’s” garlic butter and toasted under a broiler until golden brown.
Madeira Marinated Beef Kebabs adapted from David Leite
4 garlic cloves, minced
½ cup dry Madeira wine
6 tablespoons unsalted melted butter
6 crumbled fresh Bay leaves plus additional to skewer between beef cubes
chopped fresh parsley
pinch of red pepper flakes
pinch of smoked paprika
Salt and Pepper
1 – 1 1/2 cubed pounds sirloin, about 1 1/2 inches
Marinate or at least 2 hours, reserve marinade to baste kebabs over high heat grill.
Skewer beef cubes and fresh bay leaves on double metal skewers
A salad of radicchio leaves, wild arugula, Boston or Bibb lettuce, tomatoes and a simple vinaigrette…shaved manchego cheese or buratta would go nicely with the salad as well. A good vinaigrette dressed this lovely salad
Not such a pretty first slice, but it tasted fantastic and a relatively easy recipe, link below:
I decided to make that local favorite dessert, Atlantic Beach Pie that I haven’t made in years so we have a great night off dinner planned.
Atlantic Beach Pie
For the crust:
• 1+1/2 sleeves of saltine crackers
• 1/2 to 1/3 cup softened unsalted butter
• 3 tablespoons sugar
For the filling:
• 1 can (14 ounces) sweetened condensed milk
• 4 egg yolks
•1/2 cup lemon or lime juice, or a mix of the two ( I prefer both)
• Fresh whipped cream and coarse sea salt for garnish
Preheat oven to 350˚. Crush the crackers finely, but not to dust. You can use a food processor or your hands. Add the sugar, then knead in the butter until the crumbs hold together like dough. Press into an 8-inch pie pan. Chill for 15 minutes, then bake for 18 minutes or until the crust colors a little. While the crust is cooling (it doesn’t need to be cold), beat the egg yolks into the milk, then beat in the citrus juice. It is important to completely combine these ingredients. Pour into the shell and bake for 16 minutes until the filling has set. The pie needs to be completely cold to be sliced. Serve with fresh whipped cream and a sprinkling of sea salt. Yields one pie.
Enjoy the sound of summer…