Simple Summer Barbeque at the Lake

We have the best neighbors at the lake.  They keep an eye on our house when we are away and we love to spend time with them when we are there. We usually keep entertaining simple  but I like to make it a little more special becausethey do so many nice things for us. This time of year we entertain on the lower patio which is shaded and has a lovely fountain



The table  was made by our wonderful friend Jim, who recently passed, comfortably seats 10.  Every time we dine here we think of him.



I kept the decorations simple utilizing the succulent arrangement that always resides on the table, but adding a few bottles with flowers and herbs.



The  the deer eat everything at the lake; so I have no flowers, only a few herbs. Save your bottles of  various sizes and you always will have a simple option for a tablescape. I picked up one bunch of these purple flowers from Trader Joes for $4.99.



I bought these plastic plates at Target when we bought the house and I forget to use them.  They are great looking and unbreakable.



I made this simple pocket napkin, and added a sprig of rosemary  to stow the flatware because the stuff we have at the lake is not all that pretty.



The purple napkins I bought at Amazon 12 for $14.99 definitely did not break the bank.


Nor did these purple votive holders 12 for $11.99



On the menu Skirt Steak Fajitas (an adaptation from the Pioneer Woman)



Skirt Steak Fajitas

• 1 whole Beef Skirt Steak
• 1/2 cup Olive Oil
• 3 Tablespoons Worcestershire Sauce
• 1/3 cup Lime Juice, Fresh Squeezed
• 3 cloves Garlic, Minced
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 1/2 teaspoon Red Pepper Flakes
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 2 whole Medium Onions, Halved And Sliced
• 1  Red Bell Pepper, halved
• 1  Orange Bell Pepper, halved
• 1  Green Bell Pepper, Halved
• 1  Yellow Bell Pepper, halved
• Olive Oil
• Flour Tortillas, Warmed
• Cheese ( Crumbled Queso Fresco or Cotija)
• Salsas (store bought)
• Sour Cream
• Cilantro Leaves

Preparation Instructions

In a dish, mix together olive oil, Worcestershire, lime juice, garlic, cumin, chili powder, red pepper flakes, salt, pepper, and sugar until combined. Pour half of the marinade into a separate dish. In one dish, place the flank steak, turning it over to coat. In the second dish, place all the veggies, turning to coat. Cover the dishes with plastic wrap and place in the fridge for at least 2 hours.
Prepare tortillas, salsa, sour cream, and cilantro.
Spray veggies with some spray olive oil and grill. Remove to a platter and keep warm in warming drawer if you have one while the meat is grilling. Grill meet until medium rare. Remove and allow to rest on a cutting board for 5 minutes.
Slice the meat right before serving and serve with all the sides.

Grilled Corn Salad from the Girli Chef


Ingredients (serves 6)

Grilled Corn Salad

• 5 ears fresh corn, in the husk
• juice of 1 lime
• 1/4 cup olive oil
• 2 teaspoons honey
• 1 teaspoon smoked sea salt
• 1/2 teaspoon freshly ground pepper
• 1/2 of a small red onion, finely chopped
• 1 small cucumber, seeded & finely chopped
• 1/2 small red bell pepper, finely chopped
• 1 tablespoon chopped fresh mint
• I add the zest of the lime as well

Instructions
Grill your corn on a hot grill (when the coals have just turned gray or medium-high on a gas grill), in the husks, until husks are charred all over, ~15 minutes. When cool enough to handle, peel back the husks, taking the silk with them. Stand the corn cobs upright on a cutting board and using a sharp knife, cut straight down, slicing the kernels from the cob. Set aside.
Whisk together the lime juice, olive oil, honey, salt, and pepper in a medium bowl until fully combined. Add the corn, onion, cucumber, bell pepper, and mint; toss gently until everything is coated.
Serve immediately, or cover and refrigerate for up to 3 days.
I served this with a mixture of salsas and my  homemade spicy guacamole. 

Spicy Guacamole

1. o4 ripe  avocads coarsley chopped
2. 4 tablespoons fresh lime juice
3. Zest of 1 Lime
4. 1/2 cup finely chopped red onion
5. 1 large garlic clove, minced
6. 1 teaspoon kosher salt
7. 1 teaspoon freshly ground pepper
8. 1 medium tomato, seeded and finely chopped
9. 1/4 cup chopped cilantro
10. Seeded and chopped jalapeno (or less)

Simple but refreshing Chile Lime Fruit Platter from the Florafoodie

link

Mexican Fruit Platter
1 small watermelon, cut into thin triangle slices
1 small papaya, halved, seeded, cut into thin wedges
1 large pineapple, peeled, cut into 1‑inch thick spears
2 medium mangos, stone removed, peeled and cut into chunks or slices
Chili lime salt to taste
Chile Salt
zest of 1 lime
1/2 t ancho chile powder
1/8 t ground cayenne
3/4 t kosher salt
My talented neighbors brought the appetizers and desserts.  If I were doing it again which I might this weekend I would add Maryann’s simple mango sorbet sandwiches



And guess who made himself comfortable waiting for the guests to arrive?




I hope you all have a wonderful 4th ! My posts may be a bit sporadic the next couple of weeks.  I am having my hip replaced next Monday.  I may be so bored that I post too much who knows!!