I'm volunteering Mr. Maki to replace your drummer! He'll bring a hand drum with him!

cathy asked me to say the following: if anyone was planning to bring cornbread tomorrow, but hasn't actually made/bought it yet- don't. as she's bringing a ton of cornbread. thanks

justjoan wrote:cathy asked me to say the following: if anyone was planning to bring cornbread tomorrow, but hasn't actually made/bought it yet- don't. as she's bringing a ton of cornbread. thanks

Okay. I will save it for another occasion. It is a two-day cornbread and I had not yet started soaking the polenta in the buttermilk. If anyone loves cornbread, I would strongly suggest giving this a try. Thanks for the Amber Alert Joan.

justjoan wrote:cathy asked me to say the following: if anyone was planning to bring cornbread tomorrow, but hasn't actually made/bought it yet- don't. as she's bringing a ton of cornbread. thanks

Thanks for reporting; I said I would, but hadn't gotten around to it.

I apologize for the short notice, but my sister and I won't be able to make it tomorrow either. We're sorry to miss it; I know you'll all have a lot of fun.

Both of you will be missed

Hi,

Oh great, I will bring the cornbread. I had it all prepped and missed by not having enough baking powder on hand. If you do 7X the recipe, which calls for 4 teaspoons baking powder and only have eight for the 21 needed.

I now have two cans of baking powder with one about to wiped out fast!

Thanks!

Regards,

Hi,

I am just beginning to make the King Cake. It may arrive hot out of the oven.

I am also bringing hibiscus punch leftover from yesterday's Culinary Historians meeting. It is red just like Hawaiian Punch.

Regards,
Cathy

Pralines are cooking on the stove. Corn Maque Choux to follow. Mmm

Hi,

My Dad is coming instead of my sister.

Regards,

irisarbor - I hope it's not too late to post this, but how do you want me to bring this gumbo? In the pot it was cooked in or in a slow cooker? I wasn't sure if it would be better to take up your stove or an outlet. I'd call but I don't have your number.

Hi,

I suggest crockpot. I have seen that setup in her dining room before.

Regards,

I can dig it. Thanks!

thanks to irisarbor and family for hosting today and to everyone for being so sweet to Spencer. We had a great time and everything was delicious!

What a great afternoon. I am still stuffed. My family enjoyed the day. My mom couldn't get over all the food and loved the music. Many thanks to the cooks, bakers, shot makers and musicians, but most of all to our gracious hosts. Can't wait until next year.

Carolyn and I enjoyed the food and the company and the music, which makes such a difference at a party. Thank you Elaine and Frank for having all of us over.

What a lovely day and such fantastic foods, of course it would be incomplete without such fantastic music and friends to share it. Thank you Elaine and Frank.

Great grub, terrific tunes, and good company. Why can't every Sunday be like this?

Thanks, Elaine and Frank for opening up your home and playing host for a wonderful afternoon.

Buddy

Thank you Elaine and Frank for a terrific party.
Food was delicious and the entertainment was just fabulous.
I agree with Buddy I wish all my Sundays were like this.
Now all I will be eating after this is lettuce and water to make up for all the calories I inhaled last night.

Thanks again for a wonderful evening! I really enjoyed the music and was frustrated at my inability to make a bigger dent in the food. Everything I had was delicious! Kudos!

Thanks to all you who cooked, and played, and ate, and came and enjoyed!
We had such a great time and really enjoyed having everyone.
I had such good photography intentions.
I got out my real camera, charged it up, and put it on the counter.
Between playing hostess, eating, drinking, and enjoying the music,
I'm afraid I didn't remember to take one single picture.
I blame the jello shots.

If any took any- please post if you have time.
Thanks again- great friends=great times

Thanks Elaine and Frank,

Loved the jello shots!! I took a few video clips of the music and posted them on Facebook.

Will try to get pics up tonight.

HI,

Recipe for the hibiscus drink via Adrian Miller:

Makes 2 quarts

2 quarts water
1 ounce fresh or dried food-grade hibiscus blossoms (about 1/2 cup)
1 ounce fresh ginger, finely chopped (about 2 tablespoons)
1 cup sugar, honey, or agave syrup, or to taste
Juice of 1 fresh lime (about 3 tablespoons)

1. Bring one quart water to a boil. Remove pot from heat, then add ginger, hibiscus and sugar. Stir until the sugar dissolves. Cover and let cool to room temperature.
2. Strain into a large pitcher. Add one quart cold water. Stir in lime juice. Refrigerate until chilled.

If you wish to make cocktails with this, I suggest not adding the second quart of water. You can always dilute later to taste.

Regards,

Very nice. How about the Mac & Cheese Recipe? I've never seen a single dish at a potluck disappear as quickly as that one did. It went from full Pyrex baking dish to random scraps in minutes.

Buddy

I would like to kindly request the gumbo make with okra it was just delicious. I am just as upset as Pie Lady that I could not eat more food, but I think my stomach exploded after all the delicious goodies I ate.

I think more than one gumbo had okra in it.

i'm happy to share my recipe for pimiento cheese. this is one of my favorite foods; 'authentic' pimiento cheese usually uses jarred peppers, which i don't care for. so my recipe may not be truly southern, but i find it's the best tasting version i've ever had.

PIMIENTO(or PIMENTO) CHEESE

1/2lb.extra sharp cheddar(i prefer tillamook extra sharp. costco sells a 2lb. block in a black wax wrapper) . use any high quality extra sharp cheddar if you prefer
4oz. roasted red pepper (approx. 1 large pepper, roasted and peeled)
a little onion (1/4 of a small onion)
a splash of worcestershire sauce
a good sprinkle of cayenne pepper(do not use pepper flakes)
1/4 cup of mayonnaise (.14)

technique is crucial. use the small holes of a box grater to grate the cheese if you want the proper texture. (grate cold cheese, it's easier.) then put everything but cheese in food processor and process till smooth. then add the cheese to the processor and mix briefly. i think it tastes best after a few hours of mellowing in the refrigerator, but this isn't essential. serve with unsalted crackers, tortilla chips or make sandwiches. it keeps for many days in the refrigerator. (i used pepperidge farm thin sliced sandwich bread for the mardi gras party.)

Thanks Joan. Your pimiento cheese spread was the other recipe that I was after.

Buddy

HI,

Guzzied Up Mac and Cheese, adapted from Kevin Gillespie's recipe

1 tablespoon butter
1 lb cavatappi (a cork screw macaroni)
2 tablespoons salt
1/2 pound Andouille sausage
4 cups heavy cream (I used 1 3/4 cup heavy cream and 2 1/4 cups whole milk)
1 pound Velveeta, cut into 1 inch cubes
8 ounces smoked cheddar (I used regular sharp cheddar)
4 ounces Parrano cheese (I used smoked gouda)
4 ounces unsalted potato chips, crumbled

1. Preheat oven to 375 F. Butter a three quart baking dish and set aside.

2. Bring large pot of water to a rolling boil. Add two tablespoons of salt, then add the cavatappi. Cook until almost al dente, then drain into a colander and set aside.

3. While the pasta is cooking, slide the Andouille out of its casing, then cut into thin disks. Fry until crisp and a little charred. Drain onto a double layer of paper towels.

4. In the pot which cooked the pasta, pour in four cups of heavy cream. Bring to a simmer over medium high heat, then reduce to low and stir in Velveeta until melted. Add remaining cheese until melted, then add Andouille and pasta. Pour pasta into prepared baking dish, then top with crumbled unsalted potato chips.

5. Bake until bubbly and browned around the edges, which will take about 20 minutes. Remove from oven and let rest for five minutes.


I made a second batch of this mac and cheese for the small household dinner exchange. I had enough left for my family to eat later. My Dad never tasted this mac and cheese on Sunday, because it went so fast. Once he finally tried it, he understood why.

Regards,