The August issue of InStyle has a Southern cooking/entertaining menu, courtesy of Hugh Acheson, that I thought would be fun to make for my mom’s birthday dinner last night. Everything was surprisingly simple to execute, but deceptively long to prepare. All in all, the food had great flavors though and was perfect for a summer evening.
Watermelon salad with feta, arugula, and serrano chile vinaigrette. Well, technically it was a habanero chili vinaigrette because Whole Foods mislabeled their chilies…and I clearly don’t know my vegetables. They also sold me a seeded watermelon when I thought I was getting seedless, so…
Fried green tomatoes with pickled shrimp and ranch dressing. My frying skills could use a little work, but the risk versus reward for that might not be worth it.
Peach and pecan flip cake. I would have used about half as much orange as the recipe suggests and used five peaches instead of four like the recipe said.
I just don’t think it’s a coincidence that Ben & Jerry’s Chocolate Therapy ice cream is loaded with iron.
Yeah, I want cheese on that.
The slaw dog (+ cheese) and the cheese waffle fries from Frank’s in Austin.
I don’t care if it’s cliche to go to a Top Chef winner’s restaurant. Uchiko is really freaking good.
Loup Crudo: Mediterranean sea bass, Texas grapefruit, avocado, fennel vinegar.