Moroccan themed party!), I arrived back to LA greeted by gorgeous, sweet tomatoes at the farmers markets. They are the best they've been in years, which means it is BLT season! We've been back in the throws of massive parties, so this simple dinner for twelve was a real pleasure. The hostess is from Mississippi and wanted touches of the South to inspire the menu. With the help of my friends Ahna and Julianna, who know a thing or two about Southern cooking, I came up with pecan crusted halibut, creamy grits & greens. Greg really nailed the fried pickled request with his tempura battered version, better than anything I've eaten at a State Fair (no offense State Fair, I love you deeply and can't wait!!). Our hostess picked flowers from her garden (lucky lady!) and served dinner on her collection of mix and match vintage china, which only enhanced the whimsical, easy breezy Southern feel. I'm so happy it's summer, my favorite time of year, and look forward to lots of corn, bbq, refreshing cocktails and the second best food in the world: the BLT (sorry BLT, the french fry is my one true love).
smoky watermelon margaritas
tempura battered dill pickles with comeback sauce
pimento cheese toasts
salt & pepper shrimp
heirloom tomatoes, lettuces, bacon & creamy chive buttermilk dressing
pecan crusted halibut with caper remoulade
creamy cheddar polenta & braised kale and collard greens
chocolate pots de creme with bourbon whipped cream
I love the decorative whipped butter. Was that just done with a piping bag?
Post a Comment