I have mentioned, oh, once or twice at least, my obsession with boozy Jello. These little summery beauties mixed that obsession with my love for party food and determination to try one of the many things I’ve pinned on Pinterest (I accomplish this about once a blue moon).
Since party food tastes better with company, I invited some girlfriends over for a Bubbles & BBQ party on Saturday. We had a serious spread of goodies — numerous cheeses, pasta salad, homemade pickles, Caprese salad and even a bowl of larb with butter lettuce. There were also some crazy good bacon-wrapped, shrimp-and-cheese stuffed jalapeños. Yeah, my friends can throw down when it comes to eating!
If you’ve followed this blog for a while, you’re probably familiar with that bridge in the background. It’s the St Johns bridge in Portland, OR and it means I’m cooking at my friend DB’s house.
These pictures were all taken at his Fourth of July crawfish boil. Being a bit crazy, he shipped 45# of live crawfish from Louisiana. Then, worried he would run short on food, he bought an additional 10# of Oregon crawfish. I had no idea we even had local crawfish!
Each batch was cooked in a flavorful broth of seasonings, onions, garlic and lemons. Potatoes were thrown in first and then the crawfish were added. Once they were bright red and cooked through, the heat was turned off, corn and andouille sausages were added and the mixture sat for 20 minutes to allow all of the flavors to permeate.
Then the pot was dumped out on a newspaper-covered table for guests to enjoy.
And enjoy, we did. When I left, completely stuffed full of great food, he was on batch number four, with another 10-12# of live crawfish still remaining!
A few weeks ago, while reading a blog, I came across the idea of making popsicles with coconut water for a healthy, refreshing summertime treat. And although it sounded like delicious concept, it seemed a little tame to me.
Coincidentally I had also seen something intriguing on Pinterest — pineapple chunks soaked in coconut rum, a boozy, refreshing summertime treat.
I wrote about the savory part of our Memorial Day meal earlier this week — now it’s time for the sweet!
The Best Strawberry Shortcake: fresh berries, whipped cream and strawberry ice cream all on a homemade shortcake!
I mentioned that my husband was determined to prepare the quintessential all-American BBQ for Memorial Day. This included a gigantic smoked beef brisket with all the classic side dishes. Once we had everything figured out, we came to dessert, which seemed like an easy choice. After all what’s more American than strawberry shortcake?
* Okay, okay, fine — apple pie is probably more American, but shortcake has to be right up there!
We also knew we wanted to do it all from scratch, homemade shortcakes, fresh whipped cream and local strawberries macerated in sugar. Simple stuff. But my husband was also bound and determined to take it one step further by making a batch of strawberry ice cream.
He used the recipe for “Here’s your damn strawberry ice cream” from Humphry Slocombe’s Ice Cream Cookbook, which if you haven’t bought it yet, is totally worthwhile. The recipes are great but the commentary is downright hilarious. This is the first recipe we’ve made from it and my husband said the only adaption he had to do was add more red wine vinegar because our berries were too sweet. Chalk that up to another reason to love Oregon!
Anyways, he brought home a pint of the ice cream which I immediately had to taste for…quality control purposes (yeah, we’ll call it that). Upon the first bite, I can attest it was nothing short of amazing. Super creamy and full of berry love.
While in reality I may not strive to be totally like her, I can say with complete honesty that I really love Martha Stewart. I think it’s awesome that she came out of prison missing fresh lemons the most. And the fact that she can make a crumb cake with Ludacris and bake brownies with Snoop Dogg just endears me further. Martha seems to be able to bounce back — better than ever — no matter what happens to her and I admire that.
I also admire her seemingly always perfect recipes. There’s a reason the woman is an internationally famous domestic goddess. I haven’t ever had a recipe of hers turn out sub-par, which is why I chose several of them for our (pre*) Memorial Day party.
*My MO for Memorial Day (and Labor Day) is to host a BBQ on the Sunday prior. This is useful in case people have already made plans for Monday and it allows me to spend that day recouping and relaxing instead of entertaining. It’s a win/win strategy that I highly suggest.
Anyways, my husband wanted to do a traditional “Americana-style” BBQ. This means he was in charge of the grill — a task he took to happily, deciding to smoke a rather hefty (13 pound) beef brisket over apple wood. Here’s a sneak peek:
Applewood Smoked Beef Brisket
Oh yeah…it was serious!
I, on the other, took control of the side dishes. My husband had mentioned wanting mac and cheese so I used this recipe of Martha’s, which has a cult-like following online with commenters referring to it as “crackaroni” since it’s impossible to quit eating. Totally accurate name by the way, I actually had to pry myself away from the pan.
Being married to my husband is like having a second job sometimes. Not the actual marriage part (that part is fun and games!) but the part where I am his go-to sous chef for off-site events. I’m definitely not complaining — I occasionally get paid and if I don’t, well, I always get to drink plenty of wine which is just as good in my book.
So, just like his pig roast extravaganza, I jumped at the chance to help him do a multi-coursed dinner to benefit the Portland Fruit Tree Project. You can read more about the project here, but the basic premise is to educate people about urban gardening and to help give those less fortunate access to fresh fruits and vegetables.
The 35-person dinner party was held at a house in SE Portland, known as Tabor Tilth. The woman who lives there grows so many different things in her front and back yards it’s actually overwhelming…and overflowing. She raises rabbits, grows corn, keeps bees, has more tomato plants than I could count, and even has a mullberry tree all on her 1/5 acre of residential property. She has a truly fascinating online video in which she describes her very thoughtful and meticulous system for planting and composting (she uses some very unique manure in her yard!).
To complement her creative urban gardening, my husband served dishes like “compost” beef (rubbed in coffee grounds and herbs) and a mullberry sorbet with lime salt. But my absolute favorite thing he came up with was these planters. Part centerpiece, part appetizer, each potted plant harbored hidden surprises.