Sunday, May 29, 2011

Memorial day: The last hours.

Menu: project leftovers
Shrimp cocktail
Watermelon & Feta salad
Roasted corn with parsley butter
Grilled pineapple with honey & mint
Diana sauce BBQ (on the big green egg) ribs
Strawberry shortcake

We used leftover clam baked shrimp to make shrimp cocktail.  How gorgeous is this?
My friend Eleia did all of the photography for these dishes…and did a wonderful job for a novice photographer!  She's going to be a first time Mama this July…cannot wait to meet this new lil one! 
Bought a fresh mini seedless watermelon and combined with feta that was leftover from the dip we made yesterday afternoon.  Added a cucumber that was left in the fridge and a small handful of chopped mint.  I simply combined everything with a couple tablespoons of balsamic vinaigrette, a couple turns of the bowl with grape seed oil, salt and pepper.  
Corn was leftover from the clam bake and grilled.  To serve alongside we simmered up some butter and added a handful of chopped parsley.
Had a pineapple that we didn't end up using so we cut it up, grilled and then drizzled with honey.
Ribs:  My hubby's famous summer time dish…grilled on the big green egg which is his prize smoker.  Pretty out of this world.
Eleia made the strawberry shortcake and I couldn't have loved this flaky, fruit and whip creamy dessert more.  This recipe is off the back of the Bisquick box…and is a MUST.