The Waters on Mayowood celebrated the beginning of summer with a grill out on our Zumbro Deck with our new kitchen lead, David Caskey. The event was a great success, fully booking our dining room and patio! Residents not only enjoyed the summer grill out of brats and wonderful housemade sweet potato salad, kale slaw and grilled brats, but also with music from the Rochester Accordian Band. The recipes are below.
Kale Slaw
2 tbsp sesame seeds
1/2 tsp salt
12 oz kale leaves, fresh
10 oz jicama, fresh, peeled, julienne
1 tbsp orange peel grate
3 each orange, fresh
1/4 cup lemon juice, fresh
1 fl oz olive oil
1/8 tsp ground pepper
Place sesame seeds in a dry skillet and toast the seeds over medium low heat. Slow roast without burning but until very dark brown, stirring often. Let cool and then grind in a small coffee grinder and mix in salt. Set aside.
Wash kale leaves, dry well and slice very thinly (julienne) and place in a bowl with the sliced jicama and orange zest. Peel the skin from the oranges, chop up the orange flesh and add to the bowl. Toss with salt, black pepper, lemon juice and olive oil. Sprinkle sesame seed and salt mixture as garnish.
Sweet Potato Salad
1/2 fresh red bell pepper
1 tsp salt
1 tbsp garlic gloves, minced
1 tbsp olive oil
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
2 cups sweet potatoes, fresh, peeled, cubed 1/2"
1/2 cup scallions, fresh, chopped
1.Prepare the Roasted red pepper. Over a open flame char the outside of the red pepper, turning periodically until all side have been charred. Remove from the flame and cover the red pepper for 5-10 minutes. Peel the skin off of the pepper, cut in half and remove the stem and seeds. Slice the pepper and set aside.
2.In a large bowl mix the sweet potato, oil, garlic, salt, thyme and rosemary. Coat the sweet potatoes thoroughly and then place them onto a sheet tray and roast for 10-15 minutes or until golden brown. Set aside and let cool.
3. Add the scallions to the sweet potato mixture and mix well.