Guerda Harris and her Back Alley Gourmet team win the prize for one of the most irresistibly delicious appetizers I’ve had in recent memory. At a cocktail party potluck, this appetizer took center stage. Guests were snatching the glistening shrimplet jewels from the tray faster than you can say bruschetta; so I slapped their fingers and took a couple of quick pics before they disappeared.
I have a special fondness for this specialty food store located in The South Main Market; I sold the store to Guerda back in 1999, and I will be eternally grateful to her for loving and nurturing it through the years. In fact, the Back Alley Gourmet celebrates its 30th birthday this month. An impressive stat for a food business; Happy Birthday, indeed.
The Back Alley was kind enough to share the recipe, but if you don’t have time to make them yourself, give the store a call at 734-662-1175. (24 hour notice, if possible. A tray serves 22-25 (36 pieces) ; call to order, and for additional details on other tray options.)
Bourbon. As deeply carved into the American landscape as George Washington is into Mount Rushmore; as iconic of the American palate as hamburgers, fried chicken and apple pie. Bourbon, to beat the dead mule, is as quintessential to the American spirit as the presentation of homecoming queen at a football game’s half-time, Super Bowl Sunday, … Full recipe post »
Fantasize fillet mignon enrobed in a buttery bordelaise sauce, snuggled up to truffled mashed potatoes, followed by a triple chocolate torte decorated with candy hearts for Valentine’s Day. Romantic,yes? Wouldn’t a meal such as this light the fire for an evening d’amour with my hubby? Not unless said romantic evening means staggering from the table, … Full recipe post »
Hi there! I'm Peggy Lampman -
Food writer by trade, curious cook by design.
The past 30 years have witnessed a raucous race from my professional to
home kitchen - persnickety customers, petulant children and piles of dirty dishes
lie in my wake. And the dinnerFeeds - well - they
are my story. More about Peggy and this site...
Taste buds prickle; wanderlust triggered. An Argentine barbecue (asado)
enticed me to Patagonia. A friend gave me a vial of ground sumac berries--4 months later I was
waking at dawn to the "Call To Prayer" in Turkey. Porcini to Tuscany, and so on. Read more about my chronicles of
trips and favorite associated recipes. Browse my travel recipes...
Here are ideas gleaned from others that speak to me;
where I highlight projects that bring friends, neighborhoods, and communities together. For me,
complimentary food makes the project and event more fun. Browse my projects and related recipes...