When the days are so hot and humid you think you are in Florida, but your’e still in San Diego, it’s time to hit the water and let the cooling sea breezes wash over you! Throw in a concert, snacks and a few good friends and you have the makings of a perfect evening. Now what to eat on a sailboat is the question? Roast beef, horseradish, asparagus and peppers! It’s dinner that eats like a snack!
A few of us have sailed together, off and on, for years. When Vanessa called to say let’s take the boat out and anchor off shore for the Summer Pops Concert, with a Journey tribute band, who could say no?
Blending friends from different parts of your life is always a great idea! There is so much more to talk about, learn and discover when you toss in a few new friends. Mixed nuts, we like to call it 🙂 As we boarded the boat, some of the girls were playing Cribbage. Imagine how thrilled I was ‘cuz my husband and I have been wanting to learn how to play. We now have a future date with Heidi to learn. I’ll bring the food and she will teach us. Fantastico!
The evening air on the water was perfect. The humidity kept it warm with gentle breezes. As we settled in to listen to the the concert, the food was unveiled, the wine uncorked and the conversations continued to flow as easily as the wine. The music took us back and reignited memories of happy times with friends or the trials and tribulations of past loves as we all sang and rolled with the soft waves. It was truly a lovely evening under the vastness of the stars surrounded by friends, old and new.
Let’s roll with the snack!
Asparagus Beef Rollups
Cut off the tough ends of the asparagus to about 5 – 6 1/2 inches, to match length of red pepper strips.
Blanch asparagus in boiling water about 1 to 2 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.
Blanch chives for 5-10 seconds in same water you cooked asparagus in. Set aside and pat dry with paper towels.
Squeeze the liquid out of the horseradish in a paper towel so it won’t water down the sauce.
Combine the mayonnaise, horseradish, red onion and sriracha to make the Horseradish Mayonnaise and set aside.
Spoon 1/4 teaspoon of Horseradish Mayonnaise onto 1 roast beef slice and spread just enough to thinly coat the center of the beef slice. Too much and it will squeeze out the end. Messy!
Lay 1 asparagus spear and 1 red bell pepper strip at the end of the slice of beef and roll up.
Tie the bundle with a piece of chive. Gently tie in a knot but don’t pull too hard or they will break.
Refrigerate until ready to serve.
- 20 asparagus spears
- 10 thin slices deli roast beef, halved (I used Dietz & Watson London Broil Roast Beef)
- 1 large red bell pepper, cut into 20 strips
- 20 fresh chives
- 1 tablespoon prepared grated horseradish
- 3/4 teaspoon Sriracha
- 1/4 cup mayonnaise
- 1 tablespoon red onion, finely minced
- Cut off the tough ends of the asparagus to about 5 - 6 1/2 inches, to match length of red pepper strips.
- Blanch asparagus in boiling water about 1 to 2 minutes or until crisp-tender; drain.
- Plunge into ice water to stop the cooking process; drain and pat dry with paper towels.
- Blanch chives for 5-10 seconds in same water you cooked asparagus in. Set aside and pat dry with paper towels.
- Squeeze the liquid out of the horseradish in a paper towel.
- Combine the mayonnaise, horseradish, red onion and sriracha to make the Horseradish Mayonnaise and set aside.
- Spoon 1/4 teaspoon of Horseradish Mayonnaise onto 1 roast beef slice and spread just enough to thinly coat the center of the beef slice. Too much and it will squeeze out the end. Messy!
- Lay 1 asparagus spear and 1 red bell pepper strip at the end of the slice of beef and roll up.
- Tie the bundle with a piece of chive. Gently tie in a knot but don’t pull too hard or they will break. Refrigerate until ready to serve.
