September 2
A Labor Day Cookout
Menu
- Shrimp kebabs
- Grilled sausages and bratwurst
- Eric's Gorgonzola Star Pasta [View Recipe]
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Ingredients
- 1 pound pasta
- 1 tablespoon oil
- 2 large bell peppers
- salt
- 8 ounces cheese (crumbled)
- pepper (crushed in mortar with pestle)
Instructions
We begin by heating a large pot of water for our pasta. Meanwhile, we chop our red and green bell pepper into small pieces. We heat our olive oil in a large saute pan and add the peppers. We cook over medium heat, with a little salt, for a few minutes until they are softened. When the peppers are cooked, we lower the heat and keep warm in the pan.
When the pot of water is boiling, we add a little salt, and the pasta. We stir and cook until the pasta is al dente. We drain in a colander and add to a decorative serving bowl. We mix in the cooked peppers, gorgonzola cheese, and salt and pepper to taste.
- Grilled corn
- Fresh guacamole
- Grilled peppers
After a quick trip to the Maryland state fair this morning, we were certainly ready for a large meal tonight. We were all very restrained at the fair, indulging only in a single funnel cake shared between the four of us.
The meal tonight was definitely a group effort. Eric provided the sausages (marinated in beer, of course) and some cold gorgonzola pasta.
Robin prepared the shrimp and the fresh guacamole. The shrimp kebabs were similar in preparation to those from the other night, but with the added minced jalapeno that we felt were lacking in that dish.
Sarah helped with the preparation of the kebabs, getting the shrimp and veggies on the skewers. She did an admirable job except for one sad looking skewer with a single, lonely shrimp among a whole bunch of mushrooms. All kidding aside, it was nice to have Sarah back as our sous chef.
Chris did the grilling. Everyone was glad that nothing was burned - too much.
All in all, it was a fine holiday meal that was enjoyed by all.