Tuesday, October 9, 2012

A Rooftop Dinner

The summer of 2007 was a hot one in North Carolina.  I remember feeling like I was living in a sauna, but with clothes on.

The good thing about those hot Southern days, though, is that they make for the most peaceful, beautiful nights.  One evening, right at dusk, I remember thinking I couldn't tell where the air ended and my skin began.  For just that moment, everything stood still.

On nights like those, we used to barbecue.  We'd invite our friends over and set up the makeshift grill we picked up at Food Lion on the patch of grass behind Brian's apartment, and play country on his laptop.  One of those days, Brian and I went Californian and picked up some tuna at Whole Foods instead of the usual ground beef, and a half-hour later, the Pearson Burger was born.

For our second anniversary, I thought I'd bring back the tradition (maybe it was the ridiculous late-summer L.A. heat wave that brought me back...).  So on a Saturday night, I threw on an LBD, set up our patio furniture up on the roof (OK fine, Brian did that), picked up some gold chargers and candles at the Dollar Store (keepin' it classy), and made a real Pearson-Burger feast.  There may have been a little less beer than there used to be at our backyard barbecues, but they were the same old Pearson Burgers, and we were the same old(er) us.

{this might have been the first time I had cooked in a year ha...}

Pearson Burgers
Sesame oil
2 ahi steaks
Salt & pepper
2 sesame buns
1/4 c. Mayo
1/2 orange
1/2 avocado

Brush the grill/grill pan with sesame oil and let it heat up on medium-high.  Spread some oil on the steaks and season with salt and pepper.  When the pan is hot, throw the steaks on.  Cook for about 5 minutes per side, until fully cooked on the outside, but pink inside.  Squeeze half of the orange over the tuna just before its done. 

While the tuna is cooking, mix together the mayo with as much wasabi as you can handle (in my case, less is more), and slather on the sesame buns.  Slice the avocado and add to the buns, too. 

Top with the tuna steaks.  Eat.

Pearson Slaw
Broccoli slaw (the kind that's pre-shredded and comes in a bag...let's be real here) -- you'll only need about 1/2 the bag
1-2 T. wasabi-mayo (depending on how mayo-y you like your slaw)
1/2 c. cashews (I like to use the chili-lime ones from Trader Joe's to add some spice)
1 t. curry powder
1 orange

Grate the orange rind, and squeeze the juice of 1/2 orange.  Mix all ingredients.  Add some chili powder if you like it hot.

Ginger-Orange Pudding Cups
Instant vanilla pudding
2 cups of milk
1 T. cinnamon
1/2 c. shredded coconut
Whatever is left of your grated orange rind
Candied ginger, finely chopped

Follow instructions for the instant pudding, but add the cinnamon and coconut in with the milk.  When it's done cooking, pour into bowls, and top with orange rind and chopped candied ginger.  You could also add a pour of triple sec if you wanted.  Serve warm.



dana @ wonder forest said...

What an awesome idea! and pretty romantic too ;)
xo dana

Otis Kunkle said...
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Otis Kunkle said...
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Otis Kunkle said...
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