I made Texas-style chili (no tomatoes, no beans) for Christian and paired it with Cava De Pró. Who could have known that the balance could be so magical? The crisp, bubbly cava tempered the bold, spicy chili fabulously. Savor the flavor, y’all. (recipe credit: Homesick Texan blog)
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)