Tuesday, May 31, 2011
Memorial day inspired us to make a traditional BBQ menu. It was a small party of 5, but well worth all the effort. Here is what we served:
Seasoned Bone-in, skin-on Chicken Thighs with tandoori spices, garlic, and salt.
Mixed grated cabbage, carrots and pears with olive oil, vinegar and salt.
Cut off the rind and served in triangles.
2 Cauliflowers, cut into small florets, steamed
2 Pickles, but up into small pieces
4 Celery spears, cut into small parts
2 Green Onions, minced
1/3 cup cooked bacon, cut in small pieces
1/2 cup home-made mayonnaise
1 Tablespoon Mustard
Salt and Pepper to taste
1. Steam Cauliflower.
2. Cook bacon.
2. Cut up pickles, celery, onion and add to a large bowl.
3. Mix Cauliflower, veggies, bacon, mustard and mayonnaise.