The Hagans, La Marras, Martindales and Lattas Come For Dinner
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For hors d'oeuvres in the Living Room we served Anned Standings' recipe for Parmesan Crab Dip. This was deemed to be the winner. When Anne Standing made the dip it had more of a parmesan crust on top - we will have to try it again. We also served bite size South Carolina pork twirls with Mustaard based Barbecue sauce. Last but not least we had Chutney Dip in a Pinneapple.
For the appetizer course - I decided to cook - as all of our friends know my mother is usually the sole chef. I made Fried tomatoes - I had wanted green tomatoes but the best I could do is yellow. I choose tomatoes that were firm. I dip them in egg and corn meal with a touch of sugar, a dash of salt and I topped the fried tomatoes with very thin prochiutto and homeade salsa. In the middle of cooking I thought the oil in the baby fryer looked low and so I added some pure corn oil. What a BIG mistake - it was like a gusher of hot oil! Quelle dommage!
We had Ceasar Salad.
Dinner was Beef Wellington which is clearly a favorite of mine - I like it the way my mother prepares it with a mushroom duxelle - not pate. We had scalooped potatoes and Thai Style soy ginger yellow and orange carrot slivers .
