Date Night Girl Cooks
ALL-AMERICAN JULY 4th MEAL WITH CALIFORNIA-MEXICAN TWIST
For the July 4th holiday, my challenge was to cook a simple meal for my guy that was healthy yet making sure that we are not missing out on the traditional All-American treat like hotdogs and/or ribs.
Since it was just the two of us, I put back the ribs in the fridge and decided to have the sausages. What I end up making was a trio of All-American, Californian (healthy, organic and fresh from the farmers market) and Mexican-Amercian dishes.
1. THE ALL-AMERICAN
Grilled bratwurst in a bun with the usual fixings of mayo, ketchup, mustard, Tabasco, etc. (Okay, bratwurst sausages are really German but we like them better that plain hotdogs.)
•I just grilled the sausages in medium-hot outdoor gas grill. What I got were plump and juicy dogs. Yummy!
Grilled eggplant with tomatoes and fresh garlic dressed in EVOO and EVOO.
•Grill the eggplant until the skin is burnt and the meat is soft.
•Peel off the skin. (Do not worry if bits of burnt skin get on the salad. It will add to the grilled taste of the salad.)
•Chop the eggplant meat.
•Top with sliced tomatoes and chopped garlic.
•Dressed with EVOO and red wine vinegar.
•Salt and pepper to taste.
Boiled corn on the cob topped with mayo, cayenne pepper, parmesan cheese and lime juice. *Traditionally, the corn is grilled then topped with mayo, cayenne pepper, cotija cheese (available in Mexican markets) and squeeze of lime. Since I did not have the cotija cheese on hand, I made do by substituting parmesan.
•Boil or grill the corn. (Remove the husk and hair, bring to boil in a pot of water, turn off heat and leave for 5 minutes. Voila! A perfectly boiled corn that is neither mushy or undercooked!)
•Mix the mayo and pepper.
•Spread on the corn, then top with the cheese and squeeze of lime.
A simple enough meal for the two of us while watching fireworks on TV and watching the kitty go crazy!