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Sweet and Smoky Red Kale and Grape Salad
We're getting down to our last few weeks of enjoying the Cape house. It's hard to believe that we're so close to shutting things down. We won't be there these next few weekends as we have other things going on, but we definitely have a couple more days to enjoy it this fall. As much as I love the summer weather, this is some of the best time to spend on the Cape. The tourists have left and things are generally more relaxed. It's warm enough to hang outside for a bit, but at night we can bundle up by a roaring fire.
One of the weekends we have coming up is a trip to New York. Earlier this year, my parents got us tickets to see Fun Home for our anniversary. We decided on a matinee so that we'd have our night open. It's rare that we spend a night in New York, so I decided to try my hand at getting reservations at Le Bernardin, one of my bucket list restaurants. On September 1st, I called to see what we could get. Dial. Busy. Again... dial, busy. Again... and again. And again. After 40 minutes and over a hundred attempts, I finally got through. 5:30 or 10. Those were our options. I went with 5:30. Seeing that we're doing the tasting menu, I expect we'll be there for at least three hours. Then we'll have the night to walk around and check out some bars. Or we'll roll ourselves to bed and pass out at 9 o'clock.
So, let's see here. Where to begin with this salad? I went back and forth a bit about what direction I wanted to go with this. I had thought about adding all sorts of things to it, like broiled shrimp or quinoa or avocado, but when it came down to it I just wanted to provide something that could stand on its own or, if one felt so inclined could also add their other favorite toppings. This is not a salad that is lacking flavor. It's sweet, salty, smoky, creamy. It will leave your mouth tingly, but in the best possible way (thank you Chipotle Tabasco!).
Red Kale and Grape Salad | A Thought For Food
Red Kale and Grape Salad | A Thought For Food
Red Kale and Grape Salad | A Thought For Food
Disclosure: This post was sponsored by Tabasco. Over the course of the year, I've created recipes featuring the Tabasco Family of Flavors. All opinions expressed on my site are my own.
You can check out my recap from my trip to visiting Tabasco here and my recipes for Smokey Shrimp Burgers, a Watermelon Shrub Spritzer, and Charred Corn and Mango Salsa.
Red Kale and Grape Salad
Servings
Approximately 6 as a side, 4 as an entree (with additional toppings)
Ingredients
1 medium bunch red kale,stems removed and leaves torn into 2" pieces
1 cup seedless grapes, cut in half
3 tablespoons sour cream
1 tablespoon lemon juice
3 teaspoons Chipotle Tabasco
2 tablespoons brown sugar
1/2 cup roasted pistachios, shelled and chopped
1 teaspoon salt
Directions
1. Make the dressing by whisking together the sour cream, lemon juice, Chipotle Tabasco, brown sugar, and salt.
2. Pour dressing over kale and toss to coat. Add grapes.
3. Transfer to serving bowl and top with chopped pistachios.
Note: To turn it into an entree, top with shrimp, chicken, avocado, and/or quinoa.
Trader Vic's Mai Tai
Trader Vic Mai Tai | A Thought For Food
Booze. Cuz No Great Birthday Started With Anyone Eating Salad. My friends Mandy and Lany gave me this card while we were at the bar on Saturday for an early birthday celebration. It made us all chuckle, including the bartenders serving our group of 15. A few weeks ago, I made reservations at our favorite spot, The Baldwin Bar, which not only serves up fantastic Sichuan Chinese food, but beautifully crafted cocktails (including a perfectly made Trader Vic's Mai Tai). We sat together at one long table and dined on bowls of Dan Dan noodles, platters of fried tilapia tossed with peppers and leeks, braised eggplant, and garlicky pea pod greens. Flaming cocktails were served. There was drinking and laughter and more drinking. 7 hours later, at 1:30 in the morning, Eric and I made our way home. Success.
So, today is my actual birthday. I'm now 31. Where did this last year go? Part of it was buried under snow. Some of it was spent in a hammock by the lake. We traveled to New Orleans, the Berkshires, and a number of times to the Cape. Overall, a good year. I'm proud of the work I've done and the growth of my business, but, more importantly, how I've found ways to balance my life a bit more... to take time for myself and for my relationships. It's something I still struggle with, but I think I'm getting better at it. We have a lot of exciting things planned over the next few months, so I feel like I'm going to be in celebration mode for a while. Point being: I really can't complain. Life is good.
Trader Vic Mai Tai | A Thought For Food
Trader Vic Mai Tai | A Thought For Food
Trader Vic's Mai Tai | A Thought For Food
Trader Vic's Mai Tai
Tools
Jigger
Cocktail shaker
Ingredients
1 oz amber rum
1 oz dark Jamaican rum
1 oz fresh lime juice
1/2 oz orgeat syrup
1/2 oz of Cointreau
Fresh mint, for garnish
Crushed ice
Directions
1. Add the rums, lime juice, orgeat, and Cointreau to the cocktail shaker with two or three ice cubes and shake for 15-20 seconds, until chilled.
2. Fill a rocks glass with crushed ice. Pour drink into glass and garnish with mint.
