30th Birthday Dinner Recipes

We took full advantage of having space and a grill and made some delicious meals this past weekend. Here's a recap of some of the recipes!

For lunch, we made hot dogs and hamburgers and I made this sweet potato salad. It's super easy and always a crowd pleaser! For dinner, the theme was "fancy Mexican" and we started with our favorite taco dip. The main course was tacos al pastor, Mexican street corn, grilled veggies.

Mexican Street Corn
Corn on the cob (1 per person)
1 block cotija cheese (for 16 ears of corn)

Grill the corn for 15 minutes
Finely grate to cotija cheese on a plate
Cut the corn in half and coat each piece of corn with the Chipotle Mayo
Roll the corn in the cotija cheese and place the corn up right
Stick skewers in the end for serving

Tacos al Pastor
(We grilled onions and peppers to serve with this!)
1 large white onion, halved
1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
1/2 cup fresh orange juice
1/4 cup distilled white vinegar
1/4 cup chile powder
3 garlic cloves, halved
2 teaspoons coarse kosher salt
1 teaspoon dried oregano
1 teaspoon ground cumin
1 2 1/2-to 3-pound boneless pork loin, cut into 6-8 inch pieces
1/4 cup chopped fresh cilantro

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and next 7 ingredients; puree marinade until smooth. Place pork in large resealable plastic bag or big pot. Add marinade and turn to coat. Chill at least 4 hours and up to 1 day.

Sear pork on the grill and then slow cook for 2 hours on medium-low until pork is tender and cooked through. Chop remaining pineapple into cubes and chop pork into small pieces. Transfer both the pork and the pineapple to a platter and toss to combine. Chop cilantro and serve in a dish.


We made these caprese inspired skewers, which were cherry tomatoes, marinated mozzarella balls, and cheese tortellini. We also had brie and crackers as well as hummus and veggies.
Here was the menu for Saturday's dinner and I made our favorite peach salad and gorgonzola onions.

Crab Cakes with Avocado and Papaya
1 Crab cake per person
Butter lettuce (1 head per ~3 people)
1 Papaya sliced
Avocado (1 avocado per ~2 people)
Girard's Champagne Vinaigrette

Cook crab cake according to directions from your seafood market or package.
Slice avocado and papaya and toss champagne vinaigrette with butter lettuce.
Place dressed lettuce on plate and serve crab cake on top. Place avocado and papaya on either side. Add a dollop of Sir Kensignton's Dijonaise on top and serve.

Citrus Marinated Flank Steak
1 cup orange juice
1/4 cup soy sauce
5 cloves garlic, crushed
1 teaspoon finely ground black pepper
1.5 pounds flank steak

Combine all ingredients to make the marinade.
Place flank steak in a large plastic bag or large pot and add marinade and turn to coat.  Chill at least 4 hours and up to 1 day.
Grill the flank steak to your liking and serve.

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