this weekend is gonna be a big one! the biggest news is that my boyfriend is coming in town for the UGA v. Vandy game! his alma mater versus mine! big rivalry!!
and with a big rivalry, comes big appetites! the past hour, i’ve been looking through my recipe box & online for recipes for the weekend. friday is our romantic dinner in, and i gotta go big! what do you think? is the way to a man’s heart through his stomach? maybe…. but it doesn’t hurt to try!
so here is the lineup!
just to munch on (gameday fare)
black eye pea salsa
- 1 can black eye peas, drained & rinsed
- 4 green onions, chopped
- 2 roma tomatoes, chopped
- lots of cilantro, chopped
- 3 Tbsp. balsamic vinegar
- 1/4 c. olive oil
- 2 Tbsp sugar
- 2 cloves garlic, minced
- 1/4 tsp. salt
combine all. cover & refrigerate. allow to sit overnight. serve with tortilla chips.
cafe iguana margarita
- lime wedges
- 1 c. gold tequila
- 1/2 c. triple sec
- 3 c. sugar
- 3 c. water
- 2 c. fresh lemon juice
- 2 c. fresh lime juice
sweet & sour mix
combine water and sugar in large saucepan. stir over medium heat until sugar dissolves. bring to boil. cool syrup.
mix syrup, lemon juice and lime juice in pitcher. chill until cold. (can be made 1 week ahead. cover; keep chilled)
rub rims of 12 glasses with lime wedges. dip rims in coarse salt.
combine 1 3/4 cups sweet-and-sour mix, 1/2 cup tequila, 1/4 cup triple sec and 8 ice cubes in blender. process until well blended. pour into 6 glasses. repeat with remaining sweet-and-sour mix, tequila, triple sec and ice cubes. pour into 6 glasses. garnish each with lime slice.
the grand finale!
- 1 stalk lemongrass
- 1 Tbsp. green curry paste
- 1 can coconut milk
- 1 Tbsp. fish sauce
- 1 kaffir lime leaf
- 1 1/2 lb. scrubbed mussels
- 1 small thai chili, seeded & minced
- 3 Tbsp cilantro, chopped
cut lemongrass into 1 inch pieces & tassle.
in wok, over medium heat, warm coconut milk. add lemongrass, curry paste, & fish sauce, leaf & simmer about 3 mins.
raise heat to high and add mussels, toss. cover & cook, stirring occasionally ’til all mussels are open, about 3 to 5 mins.
serve in bowls & garnish with chili & cilantro.
serve with bread.