Saturday, April 21, 2012

A BBQ for friends

The beginnings of a coconut rice pudding: cook long grain rice with orange peel & a cinnamon stick.  Then add to the cooked rice: 1 can cream of coconut, 1 can evaporated milk, 1/2 tsp almond extract.  Next time I'll try it with rum!  :)  Simmer slowly, watching it for scorching, about 20 minutes or until thick.  It can be eaten hot, room temp, or chilled.  I topped it with grilled mango and toasted coconut.

Speaking of toasting ~ in a dry pan toast garlic cloves, skin on, until black in spots.

Cool, peel, and chop.

To ground beef, add the chopped garlic, cilantro, scallion, 2 chopped chipotles, and the zest of a lime.  Form into burgers & grill until perfect!

Sweet corn, boiled in salt & sugar, then when cooked and hot toss in Old Bay.

Not a great photo, but everything tasted great!  You will have to trust me on this one.

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