Recipe for Salad: http://www.marthastewart.com/recipe/tomato-corn-and-avacado-salad?backto=true&backtourl=/photogallery/corn-recipes#slide_3
INGREDIENTSServes 4. - 1 ear corn (husk and silk removed; tip cut off)
- 2 pints cherry, grape, or pear tomatoes, halved (or quartered if large)
- 1 avocado, halved, pitted, peeled, and diced
- 2 scallions, thinly sliced
- 2 tablespoons fresh lime juice
- 1 tablespoon vegetable oil, such as safflower
- Coarse salt and ground pepper
| DIRECTIONS- Stand ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels. Discard cob. Add tomatoes, avocado, scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss gently to combine.
|
Changes to salad: Didn't do the dressing because I didn't have lime juice, I just put on champagne dressing and some pepper.
Steak: I marinated the meat all day, then waited until all the steaks hit 150. The steak was good. I need to find a way to cook medium rare though.
Conclusion: Good dinner!
No comments:
Post a Comment