That’s what you do for friends, right? Make their favorite things if they ask you specifically to do so?
Okay – its’ true – I cheated. It called for BOILING the yellow squash and onion. BOILING IT!! I sautéed it instead. Hopefully the family won’t notice – or think it’s better than the boiled version.
I also have 8 lbs of pork tenderloin marinating in ginger, olive oil, garlic, lime juice, Dijon mustard, and cayenne.
4 pounds of Carolina shrimp have been shelled and deveined. Tomorrow they’ll turn into my famous Shrimp Picayune appetizer.
Tomorrow I’ll make a Gorgonzola/Pear cheese spread and a tomato/bread/herb salad. I’ve changed it up a bit – and I’m using sundried tomato/olive oil bread and three cheese bread instead of a plain Italian boule.
The full appetizer list is this:
Mango/Cilantro Salsa with chips
Pear/Gorgonzola spread with crackers
Brie and toasted bread rounds
A hunk of Sage Derby cheese (this is the most gorgeous green and pale yellow cheese I’ve ever seen.)
The dinner includes:
Tomato bread salad
Grilled Pork tenderloin
Noyo Harbor (which is really Fort Bragg, CA) Grilled Salmon
Yellow squash casserole (with the dreaded cream of chicken soup)
Local green beans sautéed with bacon and shallots
Plus some more artisanal bread (which I am NOT making)
There will be kiddies at this even of 25 people – so bowing to popular vote I am including chicken tenders (from the frozen food section), Macaroni and Cheese (from a box), and Hostess Cupcakes for dessert. *shudder*
I got off easy – I’m not making the dessert. Instead they are ordering two Tuxedo Cakes.
Actually, I think this is going to be a grand affair – and I am so pleased to be welcoming my friend into his 60th year – and congratulate him on his retirement.
Cross your fingers the 40% chance of rain in the evening doesn’t occur, m’kay? Cause you know – a damp Mitter isn’t the most pleasant sight in this world.