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Entries in summer (20)

Wednesday
May232012

summer favorites: megan

terracotta planter
because I love the timeless-ness of terracotta in such a modern shape— they make little trees and herbs pop!
eddy round outdoor table
love eddy because you can cluster
a few of them to make a staggered long table outside with friends and pull them apart for bistro grilling— when it’s just the two of us during
the week.
rex clover arm chair
for a fun pop of color on our very bare city deck.

Thanks to megan, associate product manager, for this submission.

Wednesday
May162012

setting small outdoor scenes

Think of an urban balcony as a small corner of a larger—outdoor!—room by using one or two big-scale furniture pieces to define its use. Outdoor living is relaxed and leisurely and how better to express that, and use it as such, than with bold playa. The white woven base is visually airy while the wide, platform seating is inviting for long summer reads in sun or shade.

And if floor space is too tight to plant greenery—go up! with titan, pony, or shore polyterrazo planters.

Tuesday
May152012

summer favorites: april

tube glasses
…they stack!
techno plates
…geometry is my middle name, baby.
valentina chair
…they stack too!

Thanks to april, catalog merchandise manager, for this submission.

Tuesday
May012012

recipe: skewered skirt steak

for the chimichurri:
1/2 C extra virgin olive oil
1/3 C flat-leaf parsley, chopped
1/4 C red wine vinegar
2 tblsp basil leaves, chopped
2 tblsp oregano, chopped
2 tblsp minced shallots
2 cloves garlic, minced
1 tblsp crushed red pepper flakes
salt and pepper to taste

for the beef skewers:
1 lb skirt steak
salt and pepper
12 bamboo skewers
2 tblsp extra virgin olive oil

Directions:
1. Make the chimichurri by placing all ingredients in a bowl, whisk until well combined, then set aside.

2. Soak skewers in water for at least 30 minutes. Preheat grill or grill pan to med-high and brush with olive oil.

3. Thread steak pieces onto skewers, season with salt and pepper, grill for 3-5 minutes on each side.

4. Remove to a serving dish, drizzle with chimichurri, and serve with extra sauce on the side.

Adam’s hints:
—Slice the skirt steak thin and against the grain to turn a tough piece of meat into something more tender.
—You can easily skewer the meat the night before and the Chimichurri will last a few days in the fridge. Serve with a chunk of baguette and make a mini steak sandwich.

Monday
Apr302012

recipe: spicy grilled shrimp with panko bread crumbs

for the shrimp:
12 large shrimp with shell, uncooked
1/4 C canola oil
1 clove garlic minced
1 jalapeno, minced
or 1 fresno chili if you like it mild
zest of 1/2 a lemon
pinch chili flake
salt and pepper to taste

for the panko bread crumb topping:
1/2 C panko bread crumbs
2 tblsp cilantro, chopped
1 tblsp canola oil
zest of 1/2 lemon
pinch of chili flake
salt and pepper to taste
lemon to garnish

Directions:
1. Combine all the marinade ingredients—everything but the shrimp—and set aside.

2. Using a small, sharp knife, split the shrimp down the middle on the underside—make sure not to cut all the way through but do remove the dirty bits in the process.

3. In a zip-top bag, mix the shrimp and marinade then refrigerate 20-30 minutes.

4. While the shrimp is marinading make the panko breadcrumb topping.

5. Heat the oil in a medium skillet over med-high heat. Add panko and sitr until toasted about 3 minutes. Add cilantro, lemon and chili flake and cook for another 30 seconds. Remove from heat and let cool.

6. Heat grill or grill pan to med-high heat. Once hot, brush grates with a little canola oil and place the shrimp flesh side down. Cook 1 minute, then flip and finish shell side down for another 2-3 minutes depending on the size of the shrimp.

7. Remove from grill, arrange on a serving dish, sprinkle with toasted panko, and serve with sliced lemons and cilantro.

Adam’s hints:
—If you’re not familiar with panko, learn more about it here.
—When grilling, you might need to press down with a spatula since they’ll curl a little.
—This recipe can also be made with smaller shrimp, but I like to use large because it’s a fun presentation.
—I also use this marinade on medium peeled and cleaned shrimp: saute over high heat and serve with pasta topped with these bread crumbs. Its a fantastic meal!