From the left: coconut macaroons, pecan blondies (you can see some on the edge, also there’s a peak of rainbow cookies next to the papaya), balsamic portabello mushroom and onion sandwiches, tomato basil mozzarella sandwiches with a little caramelized onion, and papaya dressed with honey and lemon.
Cupcakes from http://www.dessertclubchikalicious.com/ , black and white (taste like a really upscale devil dog or ho-ho), caramel with caramel frosting and filling, and s’mores with the browned marshmallow top and chocolate filling.
Seafood salad, and pita chips. The hummus, carrots, and olives were out of frame.
- 1 lb squid bodies/rings (or scallops)
- 1 lb shrimp (the smaller kind)
- 1 large english cucumber
- 2 lbs tomatoes
- 1 small onion
- 1 jalapeño pepper
- 1 bunch of basil
- 4 or 5 lemons juiced
- zest of 1 lemon
- 5 cloves of garlic
- olive oil
- salt and pepper
Cut up shrimp and squid to bite size. Remove the seeds of the cucumber and cut into a large dice, roughly the same size as the seafood. Dice the tomatoes and slice the onion thinly. Half then seed the jalapeño, thinly slice or dice finely. Tear up the basil and put everything in a large bowl (except the seafood). Peel and mince the garlic. Heat a large pan/pot with enough olive oil to coat pan, add half the garlic in then all the seafood (throw in a dash of salt). Cook till shrimp changes color and the squid is just done (there will probably be a lot liquid left in the pan which I keep). Pour the seafood (and liquid) into the bowl with everything else. Add in the rest of the garlic, the lemon zest and juice, toss together, then salt and pepper to taste. Cover and refrigerate for a few hours (I made it the night before). Mix it a bit before serving.
Thanks to everyone for coming and making it really fun.