Sunday, October 3, 2010

FOOD, FUN & ALL THAT JAZZ - A Virtual Dinner Invitation

To escape the record breaking temperatures of Los Angeles this past week (and my non-air-conditioned home), YOU are cordially invited to (virtually) attend a 1920's Lawn Dinner Party.

(Challenge #3 in the FoodBuzz Next Food Blogger Star Challenge: Luxury Dinner Party to be interpreted and posted by 200 chosen bloggers and voted on by YOU - Oct. 4-8, 2010
)

Luxury, like beauty, is in the eyes of the beholder.

Behold... a luxurious spread of culinary adventures including Lemonade, spiked (with thyme & mint), homemade pickles, jams and Farmer's Market "last of the season" vegetation slathered in herbs and oils. Haricots Verts and Roasted Cherry Tomatoes w/Herbal Vinaigrette (recipe below)

Tea Smoked Chicken Scrap Salad in Cheddar Lace Cups (salad recipe here)

Chipotle Corn and Bacon (recipe below)

And foreign inspired desserts (don't tell the Feds.)
Gatsby Chilled Orange Bowls w/ Mixed Berry Mousse, & Coffee w/Raspberry Ganache French Macarons

Here's the "whole deck o' cards"
Lay back on our blankets, protected from the 5PM sun by a gauzy white sky, and let our musically talented friends tickle your auditory canals with vintage tunes and sinful JAZZ.
Everyone will get a basket of their own utensils, plates and napkins. And, please remember that Prohibition is in affect, so bring a flask at your own risk.
It's always fun with a lawn full of Joe Palookas and Skirts, enjoying a little jorum of skee, just so nobody gets zozzled. Ya know what I mean?

If you've virtually enjoyed this afternoon and would like to RSVP (read that: VOTE for ShowFoodChef) - why, I'd be literally thrilled and grateful. You may do so starting Monday morning Oct. 4th til Friday, Oct. 8th, 2010 by clicking on my FoodBuzz profile pic, and I thank you.

Also, if you would like to throw your own themed fun and food event, I've included a few recipes below and a couple helpful hints. I'd love to be invited (virtually or otherwise) to your soiree.
RECIPE: Chipotle Corn and Bacon
(serves 4)

3 ears of fresh corn, (remove kernels from the cobs for recipe)
3 stripes of bacon (cut into about 1 inch pieces)
1 chipotle pepper (dried, reconstituted in a cup of boiling water, chopped)
1 tsp. ground chipotle chili pepper
2 oz. (1/4 cup) of heavy cream
2 oz. (1/4 cup) of water (if needed)
salt/pepper for extra seasoning

1) In a large skillet, cook bacon pieces until crisp. Carefully pour-off extra bacon fat (reserve for buttermilk dressing on cole slaw).
2) Pour corn into the skillet with the bacon and cook while stirring for 2 minutes.
3) Add the chipotle pepper and stir, again, to incorporate.
4) Add the cream and stir until thickened. Season to taste. Pour into a serving dish.

*Can be served warm or chilled
RECIPE: Haricot Verts and Roasted Cherry Tomatoes with Herbal Vinaigrette
(serves 4)

1 pint cherry tomatoes

1 lb. Haricot Verts (can use french or traditional green beans)

Several stems of fresh thyme or tarragon

1/4 - 1/2 cup olive oil

3 Tbls. Balsamic Vinegar

2 Tbls. Brown sugar

salt/pepper


Slice Cherry tomatoes in half and spread on a parchment covered sheet pan. Drizzle with olive oil and toss in a few sprigs of thyme or tarragon. Roast in 350F oven for 10 mins. Remove and let cool. Tomatoes can be prepared ahead and held in refrigerator.
Blanche Green beans in boiling water for 3 minutes, Shock in Cold ice water, and drain. Blanched beans can be held covered in refrigerator for 2 days before using in the recipe. For the Vinaigrette: In a small bowl, whisk together the brown sugar, Balsamic Vinegar, a handful of chopped herbs (I love tarragon), and a pinch of salt and pepper. Gradually whisk in Olive oil until mixture thickens. In a large serving bowl, toss together the greens, tomatoes and vinaigrette - serve room temp. or chilled.


Thanks for reading!


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