We had a little BBQ at the beach for a friend’s birthday. Of course, we predicted it would be a beautiful & warm sunny day, (which it was, just 3 blocks inland from the coast) but it was fairly foggy and freezing near the beach. Thank goodness the food and company were good!
We started at the market to get some fresh produce and locally-raised meat (yes, it’s good for the planet and is healthier than conventional meat, but it is also WAY TASTIER than conventional meat, and the stuff at the market is cheaper than the grass fed whatnot at the grocery store).
Great news, the first tomatoes have arrived!! I pretty much live off of tomatoes during the summer, so get ready to be sick to death of tomato recipes.
Here’s where we buy the local beef!
We picked up some strawberries for dessert.
We put together the burgers and guacamole at home (see end of post for “recipes”). My favorite thing about the local ground beef is that it comes wrapped up like a little present.
I tried grilling whole tomatoes (win!) and strawberries (I thought this was a win, but I was the only one). The Frenchies wrapped a box of Camembert in foil and put it on the grill until it was soft, and to eat it, we just dipped in chunks of bread. This was clearly a win!
We brought strawberries, but the birthday girl’s husband brought pastries from Renaud’s Patisserie. Smart man!
for about 6 patties
2 pounds ground beef
1/2 medium to large onion
Salt, pepper, garlic powder
Dice and saute onion until it’s a rich, deep brown. Put beef into a medium bowl and sprinkle generously with salt, pepper, and garlic powder. Add the onion when it is done cooking, and mix with the beef and seasonings (I use my hands, you could use a spoon). Form beef into patties; I placed mine between layers of parchment so they would pack easily to the beach.
about 2 tbs of finely chopped white or red onion
Juice from 1/2 lemon or lime
1 small tomato, diced
1/2 bunch cilantro, chopped
Salt to taste
Garlic powder to taste
For the avos, Fuerte are my favorite variety, but they don’t travel well, so you won’t find them unless you live someplace where they grow well. Haas can also be quite good; they’re tastier during avocado season (which is, I gather, from mid-spring to summer in California). For the onion, you can get away with slightly larger dice if you’re using red onion, but I like to go quite fine for white onion.
Place all ingredients in a bowl and mix. Taste and adjust seasoning. Of course, you can add a diced hot pepper (like jalapeno), or fresh garlic instead of powdered. For the purposes of this cookout, I left out the chili pepper, because one of our friends doesn’t take heat, and I used garlic powder because it’s not as potent as fresh garlic, and I wanted everyone to enjoy talking to one another.