BIRTHDAY BBQ


Mexican Pickled Carrots

Ingredients | 2 Pounds Large Carrots / 2 Large Jalapeños / 1/2 Med. White Onion / 5 Garlic Cloves, Diced / 1-1/2 Cups White Vinegar / 1-1/2 Cups Water / 6 Bay Leaves, Whole / 10 Peppercorns / 2 Tbsp Dried Mexican Oregano / 1 Tsp Kosher Salt | Tools | Vegetable Peeler / Large Stock Pot / Glass Jars with Lids |

  1. Peel Carrots; slice diagonally into 1/4" thick slices.
  2. Peel Onions; slice into 1/4" thick slices.
  3. Remove stems from jalapeños; slice thinly along the diagonal.
  4. In large stock pot, bring garlic, vinegar, water, bay leaves, peppercorns, oregano, and salt to a boil.
  5. To liquid add carrots, onion, and jalapeños. Lower heat to medium-low. Cook for 15 minutes uncovered.
  6. Allow to cool completely before transferring contents to sterile glass jars.
  7. Seal jars and keep refrigerated.
  8. Carrots are ready after approx. 3 hours; best after 1 to 2 days in brine.

Pickled Onions

Ingredients | 2 Med. Red Onions, Halved and Sliced / 2 Cinnamon Sticks / 6 Cloves, Whole / Pinch Crushed Red Pepper Flakes / 1 Cup Apple Cider Vinegar / 1/2 Cup Lime Juice / 1/4 to 1/2 Cup Sugar / 1 Tbsp Kosher Salt | Tools | Medium Bowl / Glass Jars with Lids / Small Saucepan / Whisk |

  1. In medium bowl, pour boiling water over onions, enough to cover entirely.
  2. Count to 10; drain water.
  3. Transfer onions to clean glass jars.
  4. In small saucepan, toast cinnamon, cloves, and red pepper flakes over medium high heat until fragrant. (approx. 3 to 5 minutes)
  5. Whisk in vinegar, lime juice, 1/4 cup sugar, and salt.
  6. Bring solution to a simmer; cook uncovered until sugar and salt are completely dissolved. (approx. 1 to 2 minutes)
  7. Taste liquid for sweetness adding sugar as needed.
  8. Pour brine over onions.
  9. Let stand at room temperature before covering; refrigerate until cool. Can hold for up to 2 weeks.
 

Chimichurri

Ingredients | 1/2 Cup Olive Oil / 3 Tbsp Red Wine Vinegar / 3 Tbsp Water / 1/4 Cup Cilantro / 3 Tbsp Fresh Oregano / 3 Tbsp Garlic, Chopped / 3 Tbsp Shallots, Chopped / 1 Tsp Kosher Salt | Tools | Food Processor |

  1. Add all ingredients to food processor.
  2. Pulse until well combined. 
  3. Sauce should be coarse in texture and assertive in flavor.
 

Salsa Verde

Ingredients | 1/2 Pound Tomatillos (approx. 5 - 6), Husked & Rinsed / 1/2 Cup Coarse Chopped Cilantro / 2 Jalapenos, Coarsely Chopped with Seeds / 1 Large Garlic Clove, Peeled / 2 Tbsp White Onion, Chopped / 1-1/2 Tsp Kosher Salt | Tools | Blender |

  1. Put husked tomatillos in blender first.
  2. Add in remaining ingredients.
  3. Pulse a few times before blending smooth. (approx. 1 min.)
  4. Season to taste with chiles; blend until smooth.
 

Pico de Gallo

Ingredients | 5 Plum (Roma) Tomatoes, Whole / 1/2 Whole Large Onion / 3 Jalapeños, Whole / Cilantro / Lime Juice / Salt | Tools | Bowl |

  1. Chop jalapeños, tomatoes, and onions into a very small dice.  Leave seeds in jalapeños for a hotter pico. 
  2. Chop up cilantro removing stems before chopping.
  3. In bowl, combine ingredients adding salt and stirring to taste.
  4. Squeeze in juice of half a lime.
 

Mexican Layer Dip

Ingredients | 1 Can Refried Beans / Tabasco or Tapatio Sauce / 1 Can Green Chilies, Diced / Ground Cumin / 3/4 Cup Grated Sharp Cheddar Cheese / 1 Cup Sour Cream / 1 Cup Guacamole / 3/4 Cups Monterey Jack Cheese / 1 Can Black Olives / 1 Cup Pico De Gallo | Tools | Small Saucepan / Glass Bowl or High-Sided Dish |

  1. In small saucepan, warm refried beans over medium-low heat.
  2. Add several dashes of Tabasco or Tapatio Sauce and green chilies.
  3. Stir well before adding ground Cumin to taste.
  4. Spread beans on the bottom of a glass bowl or high-sided dish.
  5. Sprinkle in sharp cheddar cheese.  Spread sour cream to form a single layer, being careful not to disturb the cheese below.
  6. Add layers of guacamole, Monterey Jack Cheese, chopped black olives, and Pico de Gallo.

Wednesday (7/4)

  • GROCERY DELIVERY - 8am to 11am

  • Prepare Pickled Onions

  • Fit Slipcover to Living Room Sofa

  • Modify Paragon Billings & Resent

  • Move Red Sideboard to Mantle Location; Paint Green to Match House Trim.

  • Order Tablecloth, Cups, Candles (Amazon)

Thursday (7/5)

  • RUSSELL & BELYNDA IN TOWN

  • Test/Repair Sprinklers at Terrace/Front

  • Prepare Pickled Carrots

  • Reminder: Steve to Pull Cash for Grooming

  • Pick Up Packages at UPS Store

  • Repot Red-Leaf Plant at Terrace

  • Install Mantle in New Location

  • Hang/Reinstall Sailcloth Shades

  • Hang Office Door

  • Transfer Wash to Dryer; Fold

Friday (7/6)

  • MY BIRTHDAY

  • KARMA'S GROOMING APPOINTMENT

  • Sweep & Mop Entire House

  • Purchase Unit of Gravel (Russell to Pick up); Store in Garage

  • Reassemble White Desk in Garage for BBQ

  • Select/Wash Service Ware

  • Finish BBQ Playlist

  • Prepare Salsa Verde

  • TARGET: Disposable Plates, Unicorn Sprinkler

  • COSTCO: Meat

  • VONS: Tortilla Chips, Tortillas

  • MICHAELS: (2) Strands of Market Lights

Saturday (7/7)

  • EXTRAORDINARY DESSERTS - Pick Up Cake

  • Purchase Ice

  • Even/Rake Gravel

  • Pull Weeds at Terrace

  • Pick Up Karma Droppings

  • Prepare Chimichutti, Pico de Gallo, & Mexican Bean Dip