8.02.2010

Summertime Eats and Drinks!

So, here's a funny thing. One of the food blogs I follow posted this on Wednesday. (Also, the blog is done by a couple in Chicago...so that's kind of cool, too!) And then, my friend Kim posted this on her blog on Friday. They both based their posts on the same recipe from Bon Appétit magazine, and the crazy thing is - no connection between the blogs except for me. Crazy!* So I decided this was a divine message that this recipe would change my life should I try my hand at it, so on Friday night, Kelly and I tried it out.

Listen, it's super good. We based ours off of the Lottie & Doof recipe; the original recipe doesn't list red pepper flakes, and while they made ours a little on the spicy side, I think they give it a little extra kick that I think makes the sweetness of the corn stand out even more. But, we used about three garlic cloves and didn't toast the pine nuts (forgot).

Also, just FYI - Kim altered the recipe for a vegetarian palate and also did a few other things a little differently. Next time I make this I think I'll try her method to see how I like blending everything together and not mixing it in with the pasta.

*Maybe I'm getting too excited about this since I'm up to my eyeballs in The Girl Who Played with Fire, in which one of the main characters is trying to discover, among other things, how two murders are linked, and so far they're linked by this one person who shouldn't have anything to do with either of the murdered parties and anyways, it's fantastic and I can't put it down.

And, if you can believe it, there's more to the story! Liz came over and, while looking through my old magazines, found a recipe for cucumber margaritas in the May issue of Martha Stewart Living. Duh - we made them.

Cucumber Margaritas
This drink takes a little time to make since the base has to chill for an hour.
Makes 9 6-oz margaritas

3 cups thinly sliced, peeled, seeded cucumber
1 1/2 cups silver tequila
1 cup fresh lime juice (definitely use fresh)
1 cup lime simple syrup (equal parts sugar and water and a tablespoon of fresh lime juice, simmered and stirred until sugar dissolves)
Lime half for rimming the glasses
Coarse salt
Ice cubes
Cucumber slices for garnish

Make the base: In a blender, combine the cucumber, tequila, lime juice, and simple syrup. Blend until the mixture is as smooth as you can get it. Strain into a pitcher, cover, and refrigerate until chilled - about 1 hour.

Moisten the rims of martini glasses with the cut side of the lime half. Spread coarse salt on a small plate, then upend the glasses into the salt to curst the rims. Fill a cocktail shaker 3/4 full with ice, then add 1 1/2 cups of the margarita base. Cover and shake for 10-15 seconds. Strain into the prepared glasses. Garnish with cucumber slices. Repeat as needed.