Tag: #partytime

Cinco de Derby

On By Leslie Byars RegisterIn appetizers, appetizers, beverages, breads & pastas, brunch, The Parties, The Recipes2 Comments
How can two such festive occasions happen on the same day? What is a girl to do?

This is the first time that I can remember that Cinco de Mayo and the Kentucky Derby have fallen on the same day.

“Wow, what a toss-up!”

So let’s celebrate both this week—just because we can.

Oh wait, one quick FUN FACT from my ever-so-smart copy editor, Susan Alison (who makes me look good week after week!):

May 5, 1973- Secretariat won, starting his quest for the Triple Crown! 

“And we’re off!”

Traveling always inspires me to try new recipes. While I was in Cabo last week, I ordered a Jalapeño Margarita poolside. It was one of the best margaritas I’ve ever had, so I asked the bartender to walk me through the steps on how he made this delicious creation. So here it goes.

These fresh margaritas get their color strictly from the jalapeño and the lime juice alone. No processed mix here!

Jalapeño Margarita

Makes 2

2/3 cup tequila

½ cup simple syrup

¼ cup Cointreau

1 large jalapeño, seeds removed

Juice from 4 limes

1 tablespoon chili powder

1 tablespoon kosher salt

1 tablespoon hot sauce

Ice

Put first 5 ingredients in a blender. Blend thoroughly, and set aside. In a small, flat bowl stir together chili powder and salt. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice. Pour margarita mixture over ice. Garnish with a lime slice or jalapeño if desired.

The sweetness of the simple syrup and Cointreau smooth out the acidity of the lime juice. You won’t be able to have just one! Serve with Crunchy Fried Plantains and a spicy ranch dressing dipping sauce.

Learn from Leslie: To make simple syrup, “simply” boil equal parts of water and sugar. I like to do 3 cups at a time and keep it ready to go in the refrigerator.

Yields 2 Margaritas

Jalapeño Margarita
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Ingredients

  • 2/3 cup tequila
  • ½ cup simple syrup
  • ¼ cup Cointreau
  • 1 large jalapeño, seeds removed
  • Juice from 4 limes
  • 1 tablespoon chili powder
  • 1 tablespoon kosher salt
  • 1 tablespoon hot sauce
  • Ice

Instructions

  1. Put first 5 ingredients in a blender. Blend thoroughly, and set aside.
  2. In a small, flat bowl stir together chili powder and salt.
  3. Place hot sauce in a separate bowl. Dip the rim of each glass in the hot sauce, then salt mixture and fill with ice.
  4. Pour margarita mixture over ice.
  5. Garnish with a lime slice or jalapeño if desired.
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https://dearpartydiary.com/cinco-de-derby/

A plantain is NOT a green banana. They should be carefully marked. Ask if you are not sure. I was surprised how inexpensive they are. Each of these plantains was 25 cents!

Crunchy Fried Plantains

Serves 4 to 6 as an appetizer nibble

3 to 4 plantains

48 ounces peanut oil

3 garlic cloves, peeled and halved

Kosher salt

Spicy ranch dressing

With a chef knife remove both ends (about 1 inch) of the plantain. With the tip of the knife make a cut down the entire length of the plantain. Peel and remove skin and discard. Cut plantain in half, then quarter. With cut side down, carefully slice plantain strips as thinly as possible. Repeat with remaining.

Be sure not to crowd the pan. The plantains will get crispier and browner in small batches. They will keep for several hours, so feel free to do them in advance.

In a Dutch oven heat oil and garlic cloves to medium high. Cook plantains in batches until golden brown, stirring frequently to keep them from sticking together. Place on a lightly salted paper towel to drain. Sprinkle with additional salt.

Serve with a spicy ranch dressing for dipping.

The slightly sweet homemade chip goes beautifully with a spicy margarita. It’s a nice alternative to a salty chip.

Now on to the next…

If you haven’t noticed, there is a julep craze going on this year. Garden and Gun magazine has asked restaurants to invent their own creation of this classic drink. Well, I don’t own a restaurant, but I was up for the challenge.

Tropical Mint Juleps with Pineapple Cigar

Makes 2

1 pineapple spear from a whole fresh pineapple, plus extra for cigar garnishes

5 fresh mint leaves, plus extra for cigar garnish

3 ounces bourbon

1 tablespoon powdered sugar

½ cup pineapple juice

Wooden picks

In a small pitcher, place pineapple, mint leaves, and bourbon. With a muddler or end of a wooden spoon, break up pineapple spear and crush mint leaves. Add powdered sugar and juice. Combine well. Serve over crushed ice. Garnish with pineapple cigar.

Learn from Leslie: To make garnish, use 2 larger fresh mint leaves to resemble the wrapper on a cigar. Use a long wooden pick to hold them in place.

I’ve always been a fan of rum and pineapple juice. I can’t believe I have never tried it with bourbon. Give it a try!
Serve the Tropical Mint Juleps with Mama Lil’s Biscuits filled with Heavenly Ham Salad for an irresistible bite.

Mama Lil’s Biscuits

Makes 45 to 50 1-inch biscuits

2 cups all-purpose flour

2 teaspoons baking powder

2 teaspoons baking soda

1 teaspoon salt

6 tablespoons shortening, such as Crisco

½ cup buttermilk, plus extra if needed

Preheat oven to 450 degrees.

In a medium bowl, combine first 4 ingredients well using the tines of a fork. Add shortening, and combine thoroughly until evenly distributed and crumbly. Add buttermilk, and combine until dough forms. (Add extra buttermilk 1 teaspoon at a time if needed.)

On a floured surface, roll dough out into a rectangle to ½-inch thickness. Cut into 1-inch pieces with a paring knife. Place together on a parchment-lined baking sheet. Bake 5 to 7 minutes until done and lightly browned. Allow to cool.

Biscuits like to touch! By placing them close together you will make them rise more.
This spreadable salad is an ideal accompaniment for these tiny biscuits.

Heavenly Ham Salad

Makes 2 ½ cups

½ pound deli ham (ask the butcher to slice it in 2 to 3 thicker slices)

½ cup chopped celery

¼ cup sweet pickles

½ cup mayonnaise

Coarsely chop the thickly sliced ham before placing it into the food processor. Process the ham alone, and then add the chopped celery and pickles.

Place ham in a food processor, and process until fine. Add celery and pickles; pulse several times until thoroughly combined. Remove mixture from the food processor bowl, and place into a mixing bowl. Add mayonnaise, and combine well. Refrigerate until ready to use.

Leslie Likes: Wickles Pickles and Duke’s Mayonnaise

Filling the Biscuits:

Split the biscuits in half, and fill with about 1 teaspoon of Heavenly Ham Salad. Serve with Tropical Mint Juleps.

For a quick centerpiece, place one pretty bloom in a recycled bourbon bottle.
I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie

Squash It!

On By Leslie Byars RegisterIn appetizers, appetizers, Buy the Book, mains, sides2 Comments

Believe it or not, dining out almost always inspires me to cook. It’s like the first time I saw a Jackson Pollack painting.

I can do that!

Well, not exactly. He did invent the concept and technique. Anyway, back to the blog. For instance, while Sallie and I were in Charleston a few weeks ago, we went to the seasonal, farm-to-table restaurant The Grocery. The menu consisted of the usual seafood choices for that area and a very interesting selection of vegetables. In fact, several of the appetizers were vegetarian. Sallie and I started with a plate of roasted carrots and a baked spaghetti squash!

Motivated upon my return, I was inspired to try to re-create the squash first. I did not ask for the recipe, but this is my attempt to duplicate the yummy dish from The Grocery.

Spaghetti Squash Bowl

Serves 4 to 6 as a side, or 2 as a vegetarian main course

1 spaghetti squash

Olive oil

1 cup good-quality marinara sauce

4 ounces fresh mozzarella “pearls”

12 basil leaves, chiffonade, and extra for garnish

½ cup freshly grated Parmesan cheese

Salt and pepper to taste

Preheat oven to 400 degrees.

CAREFULLY cut the squash in half lengthwise. With a large tablespoon, scoop out all seeds, and discard. Drizzle with olive oil, and sprinkle with salt and pepper. Place squash “cut side” down on a baking sheet, and cover tightly with foil.

It is always an option to boil the squash in a pot of water to soften skin if this is too hard for you to cut. I’ve always been able to cut it though. Take your time.
Flip squash over onto baking sheet.
Cover tightly with foil.

Bake for 35 to 40 minutes until tender. (This may vary slightly depending on size of squash.) Remove from oven, and shred squash with the tines of a fork.

How fun is this?
Place shredded squash into a medium bowl, reserving the squash shells.
Add remaining ingredients (except Parmesan cheese); combine thoroughly.

Place squash mixture back into the shells. Top with Parmesan cheese, and bake 25 to 30 minutes or until hot and bubbly and the cheese has melted.

Garnish with fresh basil.

LESLIE LIKES: I’m enamored by the ease of these “pearls,” but if you cannot find them in your grocery store, simply substitute any cubed or shredded mozzarella.

My second squash recipe is quick and delicious and goes perfectly with steak, chicken, or any Mexican meal. Not only is it an inexpensive option, but it also looks beautiful on the plate. Think of it as a Southwestern succotash. If there are any leftovers, make a cheese and calabacitas quesadilla the next day. There are a million options for this simple recipe. Give it a try.

Healthy, delicious, and pretty. What more can a girl want? 

Leslie’s Calabacitas 

(A Southwestern Squash Sauté)

Serves 6 to 8

3 ears of fresh corn

2 yellow squash

2 zucchini

1 large sweet onion

1 to 2 fresh jalapeños, minced

1 tablespoon olive oil

1 clove garlic, minced

1 tablespoon butter

Salt and pepper to taste

Garnish with fresh basil, optional

A handful of ingredients make an impressive side.

With a knife, remove kernels from corncobs, and place in a medium bowl. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.

The chopping step can be done the day before; keep chilled in a ziplock bag.

Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender. Add butter, salt, and pepper. Serve immediately.

Yields 6-8 Servings

Leslie’s Calabacitas
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Ingredients

  • 3 ears of fresh corn
  • 2 yellow squash
  • 2 zucchini
  • 1 large sweet onion
  • 1 to 2 fresh jalapeños, minced
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 tablespoon butter
  • Salt and pepper to taste
  • Garnish with fresh basil, optional

Instructions

  1. With a knife, remove kernels from corncobs, and place in a medium bowl.
  2. Chop the remaining vegetables uniformly into a small dice (about ¼ to ½ inch); add to the bowl.
  3. Heat olive oil to medium-high heat; add all vegetables and garlic, and stir continuously for 10 to 15 minutes or until tender.
  4. Add butter, salt, and pepper.
  5. Serve immediately.
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https://dearpartydiary.com/squash-it/

Only one skillet to wash. Sweet!
This is only half of the recipe. It makes a lot!
I thought I would share a sneak peek of my natural light photo studio. (It’s the corner of my living room!)

It’s going to be a busy week as Jon and I try to get the garden planted. It’s time to plant herbs, vegetables, and flowers. Summer will be here soon. I hope!

I would love to hear from you. Don’t be shy about making comments or asking questions. I love getting mail! Leslie