The post COOL DINNER IDEAS FOR HOT DAYS IN AUSTIN appeared first on Le Montreaux A Concierge Community Blog.
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It’s the height of summer and with that said, it’s time to stay as cool as we can. To help you out, we’re sending along some ideas in our August Blogs on how to serve delicious dinners without a stove, oven or grill!
Stay cool and calm with these great options to enjoy in your kitchen at your Austin apartment at LeMontreaux.
Brisket and Rice Noodles with Pineapple Salsa
Ingredients
1 tablespoon kosher salt
1/2 (8.8-oz.) package thin rice noodles
1/2 fresh pineapple, peeled, cored, and finely chopped
1 1/2 small Kirby cucumbers, seeded and sliced
1/3 cup thinly sliced red onion
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons seasoned rice wine vinegar
3 tablespoons hoisin sauce
2 tablespoons roasted peanut oil
2 tablespoons fresh lime juice
1 tablespoon fish sauce
1 teaspoon Asian hot chili sauce (such as Sriracha)
4 cups shredded romaine lettuce
1 pound shredded smoked beef brisket, warm (
(Note: Find this at your grocery story; we like Lloyd’s products made by Hormel)
1/2 cup sliced pickled Peppadew peppers
1/2 cup assorted torn mint, basil, and cilantro
Preparation
1. Microwave 8 cups water and 1 Tbsp. kosher salt at HIGH in a large microwave-safe glass bowl 2 minutes. Submerge noodles in water; let stand 20 minutes or until tender. Drain.
2. Meanwhile, toss together pineapple and next four ingredients; add table salt and black pepper to taste.
3. Whisk together hoisin sauce, next four ingredients, and two Tbsp. water. Combine drained noodles and two Tbsp. hoisin sauce mixture in a medium bowl, tossing to coat.
4. Divide lettuce among 4 bowls. Top with noodles, pineapple mixture, brisket, and peppers. Drizzle with desired amount of remaining hoisin mixture. Sprinkle with herbs, and serve immediately.
Texas Caviar Rice and Beans
Ingredients
1 (15.8-oz.) can black-eyed peas, drained and rinsed
1 (15-oz.) can black beans, drained and rinsed
1/3 cup finely chopped roasted red bell peppers
1/4 cup finely chopped poblano pepper
Texas Vinaigrette, divided
2 (8.8-oz.) pouches fully cooked basmati rice
(Note: We love Uncle Ben’s microwave rice products)
1 1/4 cups halved grape tomatoes
1 cup (4 oz.) shredded pepper Jack cheese
3/4 cup loosely packed fresh cilantro leaves
2/3 cup thinly sliced celery
1/3 cup thinly sliced green onions
Tortilla chips
Garnish: sliced pickled jalapeño peppers
Preparation
1. Stir together first 4 ingredients and 1/4 cup Texas Vinaigrette in a microwave-safe glass bowl; let stand 20 minutes, stirring occasionally. Microwave at HIGH 2 minutes or until thoroughly heated, stirring at 30-second intervals.
2. Heat rice according to package directions; fluff with a fork. Divide bean mixture, rice, tomatoes, and next 4 ingredients among 4 to 6 individual plates. Serve with tortilla chips and remaining vinaigrette.
The post COOL DINNER IDEAS FOR HOT DAYS IN AUSTIN appeared first on Le Montreaux A Concierge Community Blog.
]]>The post QUICK AND SUPER SUMMER SUPPER appeared first on Le Montreaux A Concierge Community Blog.
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With summer in full swing, it’s not uncommon for all of us to seek swift and simple ways to stay out of the kitchen in the late afternoon. No need to go out to dine when the barbecue stations await your arrival to prepare a quick and simple summer barbecue supper right here at LeMontreaux.
BBQ Chicken with Peach and Feta Slaw
Serves 4 (serving size: 1 1/2 cups slaw and about 3 1/2 oz. chicken)
Ingredients
5 tablespoons olive oil, divided
2 tablespoons sherry vinegar
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon kosher salt, divided
1 1/2 cups sliced fresh peaches (about 2 medium)
1 (12-oz.) pkg. broccoli slaw
3 (6-oz.) skinless, boneless chicken breasts, cut crosswise into 1-in. strips
1/4 cup barbecue sauce
1 tablespoon chopped fresh chives
1 ounce feta cheese, crumbled (about 1/4 cup)
2 center-cut bacon slices, cooked and crumbled
Preparation
1. Combine 4 tablespoons oil, vinegar, 1/4 teaspoon pepper, and 1/4 teaspoon salt in a large bowl, stirring with a whisk. Add peaches and slaw to vinegar mixture; toss gently to coat.
2. Sprinkle chicken evenly with remaining 1/4 teaspoon pepper and remaining 1/8 teaspoon salt. Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add chicken to pan; cook 6 minutes or until done. Place chicken in a large bowl. Add barbecue sauce to bowl; toss.
3. Divide slaw mixture evenly among 4 plates; top evenly with chicken strips. Sprinkle with chives, feta, and bacon.
See you at the Barbecue!
The post QUICK AND SUPER SUMMER SUPPER appeared first on Le Montreaux A Concierge Community Blog.
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