Strawberry Delight

I made a few changes at the last minute to this weeks menu. Mike has been craving fish tacos so I made those on Tuesday to give a chicken break between Monday and Wednesday.

For last nights dinner I used the left over breaded fish filets and made:

* Fish Sandwiches
* Steak House Baked Beans
* Oven Roasted Corn on the Cob
* Strawberry Balsamic Pasta Salad

The pasta salad was a new dish that I came up with. I remember seeing chefs on Food Network use Balsamic Vinegar on fresh fruit like strawberries and peaches. I know the basic mixture for a balsamic vinagrette and decided to try and add a little splash of flavor.

Here is how I made the Strawberry Balsamic Pasta Salad:

1. Bring large pot of water to a boil. Add salt. Add in pasta (I used the red/white/green cork screw pasta) and boil 8-9 minutes.

2. While pasta is cooking, clean and hull 6-7 strawberries, slice and clean, peel, and cut 1/4 of a cucumber into bit size triangles. *I take the cucumber, cut it in half long ways, then cut those halves again to get 4 equal long triangles*

3. After pasta is cooked, immediately drain and get into an ice bath. *I dunk the colander into a big bowl full of cold water and ice*

4. Shake the pasta water out and set aside to light airdry. If the pasta is wet the sauce will not stick to it.

5. Make the sauce: 5 teaspoons strawberry jam/preserves + 3 tablespoons Balsamic Vinegar + eye ball EVOO (extra virgin olive oil) . You use the EVOO to cut down on the thickness of the sauce and to also cut down on the acidity of the vinegar. **You want the sauce to remain somwhat thick so do not thin it down like a traditional vinagrette. Also taste along the way and stop adding the EVOO when you like the flavor. Some people do not like the strong taste of Balsamic Vinegar, so by adding more EVOO you will cut down on the acids**

6. Add dry pasta to a serving bowl.

7. Add in strawberry sauce and mix well.

8. Lightly coat strawberry and cucumber pieces with balsamic vinegar. Add to the salad.

9. Refrigerate.

10. Before serving mix well again.

This pasta was heavenly!  I am looking forward to having some of the leftovers with lunch.

I will also include how I make my oven roasted corn.

1. Remove silk and hull from corn.

2. Rinse in cold water. Set out to dry for aprox 30 minutes.

3. Pre Heat oven to 425*

4. Lay out foil (one for each ear of corn)

5. Spread (with your hands) butter all over each ear of corn

6. Sprinkle with salt, sugar, and pepper (once in awhile I will also sprinkle on smoked paprika)

7. Wrap in foil and twist the ends.

8. Lay a cookie sheet on the bottom rack to catch any butter spills. If you do not do this step you will have a house full of smoke!

9. Set the ears of corn at an angle on top rack that is set to the middle of the oven.

10. Cook for 40 minutes ***Be sure to rotate the corn every 10 mintes

11. Remove and let sit for 3-4 minutes

12. Unwrap and serve at dinner.

The corn comes out perfectly sweet and tender.

For the fish sandwiches, I cooked the fish as directed, then I removed the cookie sheet, placed a piece of fish onto the bottom half of a hamburger bun, added a thick slice of american cheese, and placed the sheet back into the oven for 2 mintes. I then added tartar sauce to the top bun and placed the sandwich together.

Everything was super yummy and I am looking forward to making this meal again.