I love planning and attending parties. It’s genetic; a “party gene” that has been refined and honed through generations of, for lack of a better word, “partying”. My friends, as well, are a party-loving sort and we especially enjoy trading particularly delicious recipes to rev up the party engine.
My friend Debbie has refined and perfected the “Art of Entertaining” (sounding infinitely more refined than “partying”) to a science. She recently made a marinated shrimp appetizer that was delicious. She received the recipe from another friend, Linda Cole, known for her particularly delicious appetizers. In keeping with the best recipe chains, Debbie tweaked the recipe omitting black olives and adding fresh basil. I left Debbie’s recipe alone, why tamper with perfection?
When friends ask my advise on cocktail party menus, I alway include some variation of shrimp. I do, however, recommend isolating the shrimp from the kitchen or bar area. When I entertain, these habitats are like Grand Central Station in rush hour, while the other household areas remain barren. Shrimp are guest magnets so I place them where I would like my friends to congregate, in addition to the kitchen and bar.
Deviled Eggs (aka: Stuffed Eggs) have taken on star-status in the past few years. No more are a plate of these rich and tantalizing mortals content to find themselves nestled up to a Maraschino Cherry Jello Mold on a boomerang-patterned formica counter. For good reason. Stuffed eggs are a great canvas for a variety of flavors. A perusal through the web … Full recipe post »
For a blast of bright August flavor on a frigid January day, try roasting tomatoes. Baking or roasting transforms the winter tomato, minimizing the mealy texture and maximizing their sweet flavor. Last weekend I concocted the recipe below, and brought the appetizer (pictured above) to a party. I saved time by having the baker slice the baguette and … Full recipe post »
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