Friday, September 10

{gatherings} menu: marinated beef, asparagus salad & cocktails

(I posted this over at Amy and Ann in the Spring ... I am bringing it to dollop because this is what I am planning to serve at a gathering this weekend - so good it deserves another look)

We had a great spring break this year. Friends at a lake house, friends in for drinks and a light dinner, sleep-overs, a few projects (some accomplished some not!), a dinner out, sleep-over at grandmas and a little volleyball - just to keep us real. No home-work, no stress, pure fun and relaxation.

Mid-week we decided to have a small group over for some "spring time" cocktails and a light dinner, marinated beef with avocados and a raw asparagus salad - delish!

Mojitos, gin & tonic (with extra lime), and vodka tonic were served.
Hey - it's our spring break too!

You know my obsession with cheese and these muskat grapes were the sweetest things you will ever taste. They literally popped in your mouth! Who needs Gushers?

Kids were invited too! (although somehow I missed taking their pics.)
So good to see our old pals! (camp 7 rocks!)

Now Finally the recipes..... thanks for staying with me...

Marinated Beef & Avocado, by jane skelton

2 avocados, peeled and sliced
2lbs rare roast beef - really go for the rare the marinade will continue to "cook" the beef
1 sweet red onion - sliced paper thin
1/2 cup canola oil
1/4 cup olive oil (i added more olive oil and less canola)
1/2 cup red wine vinegar
2 tsp dijon mustard
2 tsp salt
1/4 tsp pepper
finely chopped parsley
(I added some red pepper flakes too!)

Layer the beef, avocado and red onion making a couple of layers. Mix your marinade and pour it over the beef. Marinate for 6 - 8 hours. Serve with a hard roll or baguette.

Shaved Raw Asparagus with Parmesan Dressing, April 2010 food and wine magazine

2 lbs large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese - I shaved mine
3 tbls fresh lemon juice - I bet I used a little more
1-2 tbls warm water
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground pepper

Use a vegetable peeler and shave the asparagus into long, thin strips. I ended up cutting the last shave. In a small bowl, mix the parmigiano, water, lemon juice and olive oil. I did not mix the parmigiano in I waited until I was ready to toss. Add to the asparagus and season with salt and pepper. This was a fun and fabulous salad. I loved the way it looked and tasted. Can't wait to serve it again!

It was a beautiful and yummy evening!

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