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.
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)