Recipe for Life .Biz

It is hard to admit to being an American that has to google dictonary.com to figure out if hot dog is one word or two!  I just recorded a podcast with www.eventliving.com on hot dogs last night and discovered that hot dog is two words and during 4th of July weekend, we serve 150 million of them!  There are Chicago Dogs, Kansas City Dogs and Slaw Dogs to name a few.  Dogs are now everything from beef to tofu.  There are Kosher dogs and dogs made with tenderloin and pork shoulder. (called Kirsch’s)

The week has been so crazy!  I just returned from a fundraiser in Houston, Texas that was earning money for www.newdanville.org  New Danville is a project higher functioning mentally challenged individuals.  Parents fear their children will not be cared for when they pass away and this is a housing facility for them that has recreation, housing, shopping etc.

I met and worked with some fabulous people!  I was at one point thinking I had entered GENERICA, a very similar city to Dallas.  Every restaurant recommendation was something we have here in Dallas.  Jasper’s, P.F. Chang, Kirby’s, Landry’s and such.  Why would I go to something that looks like a Dallas spot?  I do not like multi-location restaurants that span the U.S.  It tells me they do not have passionate chefs, instead they have people that follow the chef’s recipes and shall not deviate!!!

But-lo and behold, I found a place with 3 Houston locations (the chef can watch over), Spanish food and a salsa band!!!  I was in heaven.  If I had not committed to teaching 3 children’s classes the next day, it would have been a LATE night.  I behaved, but would drive 4 hours to eat there  and get a hotel room! 

Last week was fun and crazy–I did several private classes and one in an exclusive neighborhood where the lots to build on start at 6 (and some 7) figures.  I like that lifestyle…when tastefully done, and this was.  Almost all the ladies in attendance bought my cookbook.  I am glad they liked my food.  The hostess emailed me the next day with gracious thanks.      

You have got to love a party that starts as that nice sophisticated dinner party but everyone has LOTS of fun!  You get calls the next day, the company was great, the food was fabulous and the WINE flowed.  It was a success.

I changed my menu the morning of because I thought a guest was lactocse intolerant.  I would have failed anyway because I served a cheese tray.  Luckily she was not.  We had the cheese tray as the appetizer poolside which gave everyone a chance to mingle.  We mixed one couple into the group that did not know everyone as well and it was a perfect mix!

The morning of, I decided against the lobster cream sauce and made a change in the menu to Cajun Spiced Shrimp and Mushrooms along side of the beef from my cookbook.  As the cook, I had to keep the flow going since we came inside for the salad, but again they retreated to the pool between courses.  I had a few things to finish indoors, such as roasting the vegetables, a combination of carrots, fennel, yellow peppers and asparagus.  The evening flowed flawlessly and to be cooking and hearing the laughter outside was priceless.

The company was a great mix of characters and the evening- every meaning of decadent!  The combination of the food being interesing, wine flowing and the laughter heard, is why I continue writing about good friends with great tastes! 

I used to entertain just like my mother.  It was a big deal and almost always formal.  A tablecloth, cloth napkins and all the good stuff was used.  Well here it is Friday and I have a party for 8 and summer is approaching rapidly.  A tablecloth looks and feels heavy so I opted for some beautiful handmade placemats that were handed down to me.  To some that may seem tacky, but by the time I finish with all the additional touches, I doubt anyone will notice.  Beaded napkin rings, a shabby chic centerpiece filled with fresh mangos atop an irredescent runner.   Of course cloth napkins will be used and some interesting, elegant silver from Christopf Widman out of Germany. www.silberwaren.de/english/widmann.cfm   They actually have beautiful steak knives that match the rest of your set and it is actually silverplate (hard to tell it is not silver) used for hotels so it is dishwasher safe.  If it is good enough for the Germans, it has to be made well! 

We are a fan of Spiegelau as well.  These are great wine glasses made in Germany and Pottery Barn sells them.  Riedel, the company that designs glassware so it allows the wine to hit the tongue where you taste all the nuances, owns this company as well.  The Spiegelau is not near as expensive and I put them in the dishwasher after using.  I have loads of Waterford, but with a husband that has such an appreciation for wine, he does not care for the leaded crystal.  (I should put it all on EBAY!) 

NOW, what to cook.  You would think I would be totally prepared, but believe or not,  I have both a lactose intolerant guest that prefers seafood and a ex-vegetarian pregnant guest coming so you are thinking…

Both guests are incredibly fun and with the balance of the other guests it all works with the food, but the menu is challenging.  Of course we will have a cheese platter while we settling into the evening and I have decided not to just serve courses and remain seated until everyone runs out of conversation.

We are starting the food courses with a duck breast salad with plumped tart cherries and a honey tabasco vinaigrette on the greens.  I am still debating a small sprinkling of feta or blue cheese and some pecans.  I decided after that course we may get up and mingle a bit more while preparing for the surf and turf.  We are using a combination of recipes from my book and a book I tested recipes for called The Aphrodisiac Cookbook (10th anniversary series) written by a friend of mine Martha Hopkins www.terracepartners.com .  Martha was on OPRAH with her first edition of this book 10 years ago which has allowed her to pursue her dreams of becoming a publisher of many other books.

Surf and turf was about my only choice for pleasing my vegetarian gone carnivore, pregnant friend, Angie, and her mother-in-law that prefers seafood.  So the main course is just good ole’ filets that my husband, Dave, will season and cook.  I will be making some cornmeal crusted shrimp from one of our cooking classes.  They can stand solo or the group can have the delicious lobster cream as an accompainment.  Roasted vegetables and a pilaf will be served as it seems potatoes were on the taboo list as well.

I always end a summer meal with my easiest yet most memorable dessert.  Fresh strawberries with the decadant toffee sauce made with HEATH candy bars.  I fill the martini glasses with the strawberries in advance and just slightly warm the sauce before serving.  It is the perfect end to the evening.  I will let you know how it goes!