Fireflies and a Mexican Feast

Under the big sky with fireflies.

Every year like clockwork, you can count on certain things. Like the summer solstice, the longest sunlit day of the year. When the sun lights the day till almost 9pm here in the Northeast. How delicious is that! Also at this time of the year the male fireflies do their annual courtship dance producing a flickering light at the end of their body (actually it’s their lower abdomen). As they dance around it looks like sparkling lights popping up here, there and everywhere. I used to catch fireflies in jars as a young girl in the Catskills , where my family would summer vacation back in the 50's.  Those along with grass hoppers, salamanders and frogs. I can't remember ever getting poison ivy or tick bites, but I do remember one bee sting in particular. 

The first time I invited friends over for dinner to enjoy the July fireflies with us, I made a Mexican Feast.

A great alternative to the classic American barbecue is a Southwest barbecue. Grilled meat, chicken, fish, shellfish, veggies... same as one might do at an American barbecue but with the added flavor and kick of Mexican spices, herbs and jalepeno fire!

This is also  a meal at which to include gazpacho, a cold soup made with raw ingredients, either pureed or chunky, when the freshest ingredients are available. There are variations of this summertime cold soup, from red to green to white.

I like to think of New Mexico when I plan a meal like this. With the big open sky above (our's dotted with light from the fireflies) , the festive colors of the Southwest and the flavors that are such a treat to the taste buds.

My drawing- setting the mood.
I always plan ahead for the theme I want to create.

... that includes choosing the table-setting with colors for the theme and mood.

The Menu, along with a cocktail setting under the trees.

Don't forget the pitcher of Margaritas.

... and the straw hats.

Here are two recipes from my menu:


Stuffed Poblano Chilies with Roasted Garlic Sauce

Serves 4

Thanks to Bradley Ogden for this recipe.

2 heads of garlic

4 tablespoons extra virgin olive oil

salt and freshly ground pepper

¾ cup white wine

¼ cup chicken stock

2 shallots, peeled and thinly sliced

½ cup heavy cream

4 fresh poblano chilies

¼ cup pine nuts

¼ teaspoon chopped fresh thyme

2/3 cup fresh goat cheese

2 tablespoons chopped flat leafed parsley

2 tablespoons chopped fresh basil

1. Preheat the oven to 350.

2. Cut the heads of garlic in half horizontally. Place in a small baking dish and drizzle with 1 tablespoon of water. Season lightly with salt and pepper. Cover tightly with foil and bake in the oven for about 30 minutes or until tender. Remove from the oven and let cool.

3. When the garlic is cool enough to handle, squeeze the soft pulp from the heads into a small saucepan. Add the white wine, chicken stock and shallots and bring to a simmer over medium heat. Cover the pan, reduce the hear and simmer for 10 to 15 minutes.

4. Add the cream, bring to a slow boil over medium heat and reduce the sauce until it coats the back of a spoon. Season with salt and pepper and set aside.

5. Roast and peel the chilies leaving the stem on.Cut a small slit in the side of each chili andremove the seeds.

6. Heat 1 tablespoon of olive oil in a small sauté pan over low hear. Add the pine nuts and toast to a golden brown, tossing frequently so they will not burn. When the pine nuts are done, add the chopped thyme, toss to mix, and remove from the pan. Set aside to cool.

7. Place the goat cheese in a small bowl and stir until smooth. Mix in the pine nuts, herbs, and salt and pepper to taste. Stuff the chilies carefully with the cheese mixture. Fold over the opening and place seam side up on a lightly oiled baking pan. Drizzle with the remaining 2 tablespoons olive oil. Refrigerate until 15 minutes before serving.

8. Place the pan of peppers in a preheated 350 degree oven and bake for about 15 minutes, or until just warmed through. Reheat the garlic sauce and spoon onto warm serving plates. Place a stuffed pepper in the center of each plate.

Grilled Pineapple with Ice Cream

And Rum Dulce de Leche Sauce

Serves 6

½ cup melted sweet butter

¾ cup of sugar

1 teaspoon grated lime zest

1 teaspoon cinnamon

1/8 teaspoon ground cloves

1 ripe pineapple with leaves,

cut in half lengthwise through

 leaves, cut halves into 8 wedges

with leaves intact, and trim core

off each wedge.

Ice cream

1.Pour butter into a bowl. Set aside.

2.Mix sugar, lime zest, cinnamon, and

cloves in a bowl. Set aside.

3. Dip pineapple wedges in butter.Dust

wedges with sugar mixture. Shake off

any excess sugar.

4. Place on a grill and cook until browned

and sizzling. Serve immediately with

ice cream and Dulce de Leche sauce.

RUM DULCE DE LECHE SAUCE:

Two 14-ounce cans sweetened

Condensed milk

1/3 cup dark rum

¼ teaspoon vanilla

1/8 teaspoon salt

1.Preheat oven to 425 F.
2.Pour condensed milk into a 9” deep

pie plate and cover with foil.

Bake milk in middle of oven until thick

And golden, about 1½ hours. Carefully

remove pie plate from pan and cool completely.

3. Add remaining ingredients to milk and whisk until smooth. Sauce can be made 2 days ahead and chilled, covered. Makes about 2 cups.

Happy July
As Always,
xxoo Sheila