Dinner with Friends: a Tribute to “Homesick Texan”

I recently hosted some friends from Quality Seafood for a farewell dinner party. I made the food and they provided the adult beverages (Hi-C, milk, imbibe-ables of that nature). There were two inspirations for the menu: first, between our CSA farm box, my in-laws, and the garden at Flat Creek, I had a serious quantity of summer squash and jalapenos that needed to be dealt with. Second, I asked myself, what do we have a plethora of in Texas that we won’t have in Virginia? Ehem…Mexican food. And where better to look for authentic Mexican recipes than a Texan gringa living in New York? She may not be from south of the border, but her recipes have an authentic essence that is hard to replicate. I hope you enjoy oggling at the photos. Please forgive my amateur point-and-shoot camera.

A Fishmongress’ Farewell-to-Texas Party Menu

Chile Con Queso – Note: Make right before serving to avoid separating!

Sopa de Lima – Note: My friend Sandra recommends using lemon juice instead of lime to avoid bitterness. Garnish with lime slices if preferred.

Summer Squash Enchiladas

Watermelon Agua Frescas – Note: Add mint simple syrup to taste.

Key Lime “Itty Bitty” Bundt Cakes (from Whole Foods Market) and Black Forest Bundt Cake (brought by Skylar)

Afternoon delight: agua fresca de sandía

Here’s a step-by-step process for making agua fresca de sandía (aka, watermelon juice). Buy personal watermelon at HEB or other reputable grocery store. Take watermelon home. Cut in half. Submit to the unmerciful powers of the Breville Juice Fountain Elite (you may also use a blender and a fine mesh sieve, although this is technically considered a less “ruthless” way to make juice). Pour over ice. Add a squeeze of lime juice. Enjoy a refreshing cup of afternoon delight.

Freshly cut sandía

A miniature watermelon forest

Juiced melones

Fresh watermelon juice