Today is a day we celebrate our freedom in the USA. So, I planned to make a little extra food today in celebration. We had invited a friend over to join us, but he ended up cancelling. We had a ton of food ready to go, but the extra will take us through the next few days with some spin-off dishes. So, what did we have?
We had top sirloin steaks, which I got on sale for $3.99/lb at Safeway last week, that I marinated in Dale’s Seasoning. The shrimp was from Zaycon Foods, and I marinated to give it a spicy, garlic, lime flavor (see recipe below). I also grilled corn on the cob, and to do that I cut each corn cob in half, sprayed with olive oil, sprinkled a little salt and ground black pepper on, and wrapped in aluminum foil, and put on the grill for 10-15 minutes. Finally, I made a potato salad. Unfortunately, I was in a bit of a hurry and didn’t cook the potatoes quite right and so they were a little crunchy, but the rest of the taste was right on. This recipe called for sweet relish and onion, so since I had made Refrigerator Pickles a couple days ago, I chopped up the onions and “pickles” to add to the potato salad. The recipe for this is below as well.
I have quite a bit of steak and corn left, so I am thinking I will cut up the leftover steak and saute with green peppers and onions to make steak fajitas. Then, I will use the corn to make Roasted Corn Salsa as a side to go with it. I also made a few extra hard-boiled eggs when I boiled eggs for the potato salad, so I chopped them up and chopped up more of the onions and pickles to mix in with it, and then mixed in some mayonnaise and mustard to make egg salad for sandwiches for lunch tomorrow.
Spicy Garlic Lime Shrimp
What you need:
1 pound large shrimp, fully cooked, peeled, and deveined
1/4 cup olive oil
2 tablespoons fresh lime juice
2 teaspoons tequila, optional (I omitted)
2 cloves garlic, minced
2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cayenne (red) pepper
1/4 teaspoon salt
How to make it:
Mix together all ingredients, and toss to coat shrimp well. Place in refrigerator for 30 minutes.
Option 1: Place shrimp on metal skewers. If using bamboo skewers, soak the skewers in water while the shrimp marinades. Heat a grill to high and lightly oil the grate. Place shrimp on grill and cook for 2-3 minutes per side.
Option 2: Heat a large skillet on the stove to medium high heat. Pour contents of bowl into the skillet. Stir, and cook about 5 minutes, just enough to heat shrimp through.
What you need:
1 lb potatoes
3 hard-boiled eggs, peeled and chopped
1 cup chopped celery
1/2 cup chopped onion
1/2 cup sweet pickle relish (I chopped my Refrigerator Pickles and some onions from that for the relish and onions)
1/4 teaspoon garlic salt
1/4 teaspoon celery salt
1 tablespoon prepared mustard
1/4 cup mayonnaise
Ground black pepper to taste
How to make it:
Peel and chop potatoes. Place in a large pot and cover with cold water. Place on stove and bring to a boil. Boil for 15-20 minutes, until potatoes are tender, but not mushy. Drain water and allow to cool.
In a large bowl, combine the potatoes and the rest of the ingredients. Stir well. Chill in refrigerator before serving.