We'll be celebrating Independence Day tonight at my parent's house. We're making homemade ice cream and watching fireworks from their deck. I've cooked two different recipes for ice creams.
We are making a batch of Burnt Sugar Ice Cream, which (in a nutshell) is made from sugar that has been melted and browned in a skillet and added to your custard base. It's very, very, very, very good.
I would always look forward to a bowl of Burnt Sugar ice cream when we would stop for the night at my Aunt Grace and Uncle Jimmy's house in El Reno, Oklahoma on our summer cross country trip to Kentucky (and back home). We went every year to spend most of our summer staying with our grandparents, and spending time with all of our aunts, uncles, cousins. I have precious memories of my summers spent with family in Kentucky.
We are also making a batch of Moolicious Vanilla Ice Cream, which is chillin' in my fridge. It's ready to pour in the ice cream freezer and freeze. I cooked up a recipe of rich chocolate sauce to drizzle over the ice cream, too.
We'll be doing our laundry and floating in the pool today. It is supposed to be a bit cooler today--but still in the mid 80's--so I am gonna be in the water.
We're throwing some Mahi Mahi on the grill for Naked Fish Tacos for an early dinner on the patio. Naked Fish Tacos are Fish Tacos without the tortillas. They are just as tasty and filling.
NAKED FISH TACOS
Grilled Mahi Mahi, marinated however you like and topped with the following:
shredded cabbage (we like to use the angelhair cabbage)
pico de gallo (chopped onions, jalapenos, cilantro, tomatoes and lime juice)
shredded mexican cheese
and Crema drizzled over the top
half sour cream
Tapatio hot sauce for heat
Mix together to taste. Make as much or as little as you need.