As you can see, the sun is mercifully setting on my back deck tapas dinner party.
I’ll conclude this series with the last offering of these Spicy Gazpacho Shooters. I’ve never made gazpacho or for that matter never ordered it in a restaurant. I just can’t wrap my arms around cold soups, I like them hot, steamy and wafting with wonderful spices and aromas.
With all that said, I thought these little cold soup shooters would make a fresh and summery addition to the menu. And when I carried them out on my tomato red platter in my cute little crackly-glass shot glasses, I felt so clever and smug and could have cared less what the soup tasted like.
“We Don’t Need No Stinkin’ Area Rug”
With all of our rain this year, the high country sports a beautiful carpet of wildflowers and vegetation. The caption is for Nancy…and for those of you who weren’t there when she said it, it’s one of those “had to be there” moments. She confused two famous movie quotes that included badges and area rugs and …well.. as I said…you needed to be there.
Nothing like a big ol’ platter of shrimp cocktail on the back deck on a Summer evening. I love this serving presentation, an idea I got from Vickie over at Part Three. Not that Vickie invented the shrimp cocktail appetizer, but she did give me this idea of serving the shrimp over peppery arugula that’s been tossed with olive oil and lemon juice.
Love this recipe!!! Goat cheese smeared bread topped with sautéed shiitake mushrooms, briney capers and anchovies…provacative and packed full of flavor. And did I mention easy?
A menu of Tapas Style Appetizer Back Deck Party Recipes.
I’m sure you know the routine; one week getting ready for vacation, one week of vacation, one week catching up from vacation equals no time to blog, or for that matter not much time for cooking. I’ll most certainly be back in the kitchen this weekend, but for now it’s a quick fix dinner. This easy chicken cutlet recipe was a simple fix for dinner.
Wow, has this ever been a slow culinary week around our house. I really can’t come up with anything very bloggable at all. One night was a quasi-interesting tomato and fresh mozzarella pizza with a crust that we could have used to drywall the unfinished basement. Another was a lack luster whole wheat spaghetti concoction which produced only a single comment of “leaves a funny taste in your mouth!” Another evening we found take out and dried out sushi on the table. It’s been sad folks.
So, just as our local news channels do during a slow news week, I’ve come up with a whimsical piece as filler until some breaking news comes along.
Once our Colorado produce starts coming in, it seems like my mind-set automatically shifts towards Mexican food. Fresh and simple with lively colors and exciting flavors. I just don’t think there’s anything that showcases our state better, especially when the chile roasters get fired up. The aroma is intoxicating.
It’s a tradition around our house that as soon as the first ripe tomato is picked from the garden breakfast the next morning is a bacon, lettuce and tomato sandwich. And with each bite I’m wishing that the sandwich would never end. Afterall it is the best sandwich in the world and what tastes better than the first home-grown vine-ripened tomato::::sigh. Served with an ice cold glass of orange juice and a slice of Rocky Ford cantaloupe it’s an award-winning meal.
This year I planted two Early Girls, one Beefsteak, some sort of who knows what kind of cherry tomato plant (the marker from the greenhouse mistakenly indicated it was an Early Girl), One Better Boy, one Patio and then I got daring and on impulse picked up a yellow Brandywine plant at Whole Foods, (which by the way has yet to produce a single bloom).
So what’s your story Early Girls? The first ripened tomato, picked on July 30, came from the big beautiful Beefsteak plant rather than quicker producing Early Girl plants. Sometimes I think these plants have a mind of their own.
So how do you build the best sandwich in the world? Here’s how we do it.
- Thick slice your delicious and prized first fresh garden tomato. Lightly salt and set aside
- Fry 8 slices of good quality thick sliced bacon (4 slices bacon for each sandwich)
- Toast 4 slices of OroWeat Oat Nut Bread
- Best Foods Mayonnaise
- iceberg or butter Lettuce
Slather each slice of warm toast with mayonnaise. Arrange 4 slices of bacon for each sandwich. Add that thick slice of garden tomato. Top with lettuce and the other mayo slathered piece of toast. Slice on the diagonal.
Bacon Lettuce and Tomato Sandwiches…It’s What’s for Breakfast.