Best served on a sunset lit Patio with a gentle sea breeze blowing and soft jazz playing

Yesterday was Alan’s Birthday and for years he has been telling me that I should write a cookbook

So here is my first entry and maybe more will follow.

Best served on a sunset lit Patio with a gentle sea breeze blowing and soft jazz playing

Meal

Salad:  Sparkling Honeydew, Apples, Grapes and Kiwi

Entrée: Grilled Shish Kabobs

Sides: Steamed Yellow crookneck squash with Vidalia Onion and Steamed Baby Carrots

Wine:  Cabernet Sauvignon

Or Beer: Bass Ale

Dessert: Key Lime Pie

Entree

Ingredients

1 pound sirloin steak, cut into cubes

6 green pepper pieces

3 yellow pepper pieces

6 red pepper pieces

6 mini mild onions or 6 pieces of Vidalia Onion

6 small mushrooms  

Marinade

1 tablespoon Dijon mustard

1/2 cup Worchester Sauce

3/4 Cup Burgundy Cooking Wine

After marinade for 1-2 hours skewer and grill

Salad

Ingredients

2 cups honeydew chunks

3 kiwi fruit cut into chunks

10 green grapes halved

10 red grapes halved

2 cups red apple chunks

Dressing

3/4 cup ginger ale

1 tablespoon ginger spice paste

Whisk ginger ale, ginger paste until blended.

Pour mixture over fruit; let stand 5–10 minutes for flavors to blend. Stir 

Top with 3 tablespoons shredded coconut

Notes:

Salad was a variation of Publix Simple Apron Recipe

Found the Carambola Star Fruit (Publix recommended too bitter) so substituted green grapes. Decided the salad needed more color variety so added the apple chunks and red grapes.