A Spring Cocktail
are blooming down here in Georgia. It’s time to party. The Dogwood's are coming
out and it’s beautiful. The perfect backdrop for a Southern get together. This
party could be a shower of some sort, or a party for the betrothed couple, or
just to have cocktails! Who needs a reason? Just start a coupla days early.
Mustard and tarragon marinated shrimp
Dr. Pete’s Marinated Flank Steak with store bought
Crab Bay’s Horseradish Mustard (buy
Or Oak Hill Farms Vidalia Onion Barbecue Sauce(buy
Garden fresh crudities with Pelican Bay Sundried Tomato & Roasted Garlic Dip
Immaculate Baking Co. “Handmade” Pumpkin Gingerlies Cookies (buy
Tweeds Tortilla Chips, Flax & Sesame (buy
and tarragon marinated shrimp:
5 lbs shrimp, cooked, peeled, and deveined
½ cup parsley, finely chopped
½ cup shallots, finely chopped
½ tarragon vinegar
½ white wine vinegar
1 cup olive oil
½ cup Dijon mustard
4 teasp red crushed red pepper
3 teasp salt
Freshly ground pepper
Mix all ingredients except shrimp in large bowl.
Pour over shrimp and toss gently. Chill then place in a crystal bowl lined with
green leaf lettuce and serve with toothpicks. Don’t forget a bowl for discarded
picks. Sometimes I put a ziplock bag of ice under the shrimp.
Marinated Flank Steak:
Marinate 4 lbs of flank steak in a bottle of Dr.
Pete’s Burgundy Marinade(buy
it)for 2 days. Grill over medium hot coals until medium rare, about 12 minutes.
Cool then thinly (and I mean thinly) slice on the diagonal. Serve on a platter
lined with red leaf lettuce.
This is easy. Find the prettiest veggies you can.
Make sure you have a good mixture of colors, sometimes I buy stuff that nobody
eats cause it’s a good color. Just consider your budget. Then cut then into
little pieces and soak in ice water. Mix up the dip and serve.
5 lbs. Chicken breast tenders (breaded and frozen
from the grocery store or the best is Sam’s or Costco) or fresh if you want
to make your own, don’t.
½ cup plus 2 Tabsp white wine vinegar
½ cup plus 2 Tabsp lemon juice
1-2/3 cups sugar
¾ teasp lemon extract
1 teasp salt
5 Tabsp cornstarch
Fry the chicken in hot oil according to package directions.
Slice into bite size pieces.
Blend 2-1/2 cups water with vinegar, lemon juice,
sugar, lemon extract, and salt in a small saucepan and bring to a boil. Blend
one Tabsp water with the cornstarch until smooth and add to the lemon mixture.
Heat stirring until smooth and clear. Pour the sauce over the chicken and serve
in a chaffing dish with picks. The chicken and sauce can be prepared ahead,
just keep them separate. Add the sauce to the chicken then heat in the oven
til hot, about 20 minutes.