• ACC Travels: Nantucket

    As summer gets into its swing I know a lot of you have travel plans.  If I had it my way, I would spend the whole summer on Cape Cod, preferably Nantucket.  Unfortunately that is not in the cards, but … Continue reading

  • Summertime Strawberry Sangria

    One of the very first dinner parties my husband Patrick and I ever hosted was in the backyard of a house he shared with several roommates.  We invited a bunch of friends over and I attempted to be a hostess … Continue reading

  • French Green Salad

    Sometimes you just want a leafy green salad, am I right?  Especially when it gets hot out, and especially after you spent the weekend eating lots of fried things (guilty).  I tried my best to copy the green salad they … Continue reading

  • Southern Fried Chicken Dinner

    As I may have mentioned before, my mom’s desert island food is fried chicken (as is mine which would be really convenient if we ended up stranded on the same island) so in honor of her birthday today I thought … Continue reading

  • Dining Al Fresco

    I was just on Nantucket, eating in the lovely back garden of Met on Main, and was so inspired by their blue and white decor that I thought I would pull together some fun pieces with a similar look (stay … Continue reading

  • Hummus

    Hummus definitely falls into that category of foods where you ask yourself, “Is it worth making this or should I just buy some?”  There are plenty of good brands of hummus to purchase, especially if you doctor it up with … Continue reading

  • A Cinco Taco Party

    Happy almost Cinco de Mayo!  I love, love, love, that it is falling on a Friday this year since I already do Fiesta Friday.  It also marks the 2 year anniversary of A Capitol Contessa being born, so lots to … Continue reading

  • Ham and Cheese Panini

    This rainy spring weather has me in the mood for comfort food and what fits the bill better than a warm cheesy gooey sandwich??  They key to a sandwich this simple is the best ingredients – imported ham, fresh bread, peppery … Continue reading

  • ACC Parties: A Spring Menu for Easter

    Easter in my family is a big deal and definitely my 2nd favorite holiday (sorry nothing beats Christmas!).  There is something about the little chickies, the pastel candy and all those spring ingredients that make me so happy.  Even if … Continue reading

  • Cheesey Creamed Spinach

    This dish is inspired by an incredible meal Patrick and I had when we were in Chicago last summer (you can see more about our trip here).  Of course we had to hit up one of the city’s steak houses and Bavette’s Bar … Continue reading

ACC Travels: Nantucket

As summer gets into its swing I know a lot of you have travel plans.  If I had it my way, I would spend the whole summer on Cape Cod, preferably Nantucket.  Unfortunately that is not in the cards, but I had a great trip right before the season officially kicked off so I can point you in the right direction for any of you lucky enough to visit over the summer.  Anyone who has ever been has been enchanted by this place but it does come at a cost – Nantucket ain’t cheap.  So I decided to share some places to eat and shop that include some higher and lower end places so you don’t have to eat just oyster crackers and water for the rest of your vacation.

For the Splurge…

The Straight Wharf – 6 Harbor Square

This place is such a little gem – right on the water (which is surprisingly hard to find on the island) and really special.

IMG_2256

The main dining room has luxury touches but feels very accessible with the colorful paintings and potted herbs used as centerpieces.

IMG_2252

A great way to start the meal is the spring pea salad with snap peas, english peas, parmesan, radicchio, pickled hots, and pistachios.  The perfect mix of textures and tastes comes together on the plate.

IMG_2259

Local oysters are also a hit, served with a lemony granita.  The menu changes often but if their version of a personal clam bake is on the menu, make sure to order it.  Lobster, clams and some of the best sausage I have ever had.  It is an elegant take on a causal meal – the perfect example of what this place does well.  To round out the meal if they have a special galette (you have to order it early in the meal) make sure to get one as they highlight seasonal fruit and perfect homemade ice cream.

Ventuno – 21 Federal Street

Located right downtown in a charming historic home, Ventuno feels like the best Italian dinner party you have ever been to.

IMG_2305

The cozy interior makes the most of the historic architectural details – we were seated right by the fireplace.

IMG_2314Have fun with the menu – there are small bites, larger appetizers to share and then first and second courses.  The fried olives stuffed with sausage are completely addictive and a perfect match to their house Negroni.  We also tried the crostini with local honey and ricotta.  What a beautiful little toast!

IMG_2310

They offer their pastas in two size portions so you can save room for everything else you want to try on the menu.  I had my mom’s favorite pasta, Spagetthi a la Vongole – and it was the best I have ever had.  Tender clams, crunchy breadcrumbs and a deeply flavored pasta was just perfection.

IMG_2311

Make sure to check out the extensive Italian wine list – there are a lot of pricey bottles but you can try some really great stuff by the glass and save yourself some money.

Toppers at the Wauwinet – 120 Wauwinet Road

I have been hearing about The Wauwinet for ages, my cousin and her husband actually got engaged at this incredible Relais and Chateaux approved hotel.  It is pretty far from downtown, out on the top part of the island, but they have a boat that will ferry you back and forth from the Harbor.  Brunch is a great way to try this incredible restaurant without breaking the bank.  Sure you could pop a $3,500 bottle with your eggs but you could also opt for the $14 sparkling cocktails (we went with option B).  Everything about this place is pitch perfect.  The shaded patio with views of the ocean – check.

IMG_2277

Bernaud china done with a Nantucket basket weave around the dishes – check.  Tender biscuits and pretzel rolls served in actual Nantucket baskets – check.

IMG_2284

We all felt incredibly well taken care of which is exactly what I expect in a hotel of this caliber.  Make sure to ask one of the hostesses to take your picture out on the sprawling green lawn that overlooks the water.  I am pretty picky about my lobster rolls and when I read that this one was served in a brioche roll instead of a split top bun (sacrilege!) I was nervous.  I am so glad I went with it – incredible french fries dusted with Old Bay and an all lobster meat, zero filler, roll bound together with brown butter mayo (!!!).

IMG_2287

Several of my group ordered egg dishes all of which they loved but everyone was stealing fries from me and others that had them so make sure to order a side of them if they don’t come with your brunch.  Freshly baked cookies was a sweet way to finsh off this lavish brunch.

For the save!!

Bartlett’s Farm – 33 Bartlett’s Farm Road

Whenever I travel I always want to cook with local produce and ingredients.  Not only it it an incredible way to taste local flavors but it also saves you a ton of money!  Bartlett’s Farm is my dream come true – family owned and meticulous about quality they have everything you could ever want for your Nantucket dinner party of your dreams.

IMG_2212

Fruits, veggies and baked goods alongside great cheeses and snacks as well as prepared foods means it’s a one stop shop.  They even have a great wine selection, carefully curated, and were just happening to be doing a rosé wine tasting right next to their rose bushes!

IMG_2214

Cisco Brewery – 5 Bartlett Farm Road

Right down the street from Bartlett Farm is one of the best reasons to visit Nantucket – Cisco Brewery.

IMG_2135

It’s not just a great craft brewery, they also have a distillery and vineyard on property.  They have live music, food trucks and SO many great doggies hanging out in the sun while their owners relax and party.

IMG_2127

This is the best gathering place – the minute we set foot on the property I start to smile.  It’s a bit out of the way but there is complimentary shuttle that will take you from downtown out there and every cab can find their way there blindfolded.

B-ACK Yard BBQ – 20 Straight Wharf

Located right next to the Harbor this BBQ place is relatively new and a great option for either lunch or dinner.

IMG_2250

The best way to try the most of the menu is one of their meals called “The Selfie.”  It comes with 2 meat options, 2 sides and rolls.  We loved the beef burnt ends, which is basically meat candy, and the mac and cheese is a must.  Split an appetizer (the dry rubbed wings are great) and then split the Selfie and you will have plenty of food.  This is a great option if you are traveling with kids as well (and if not they have an awesome craft beer selection!).

IMG_2152

Crosswinds – 14 Airport Road

If you ever watched “Wings” on TV you know that the airport on Nantucket is tiny and is supposed to have a cute diner style restaurant.  It does and it’s awesome!  It was 10am and Patrick and I are frantically figuring out new travel plans after cancelled flights (the hazards of being on an island) and we head into Crosswinds hoping to get some sustenance before we head out.  Little did I know this is the best diner on the island, maybe on the Cape!  I had to go with the grilled cheese and fries despite the hour and man were they good.  Definitely hitting this place up next time even if we take the ferry.

IMG_2315

There are so many other magical and delicious places to try on the island – Cru for oysters, Petticoat Row Bakery for amazing cakes and pastries,  Claudette’s Sandwich Shop by Siasconset Beach for beach picnic provisions – leave any suggestions you might have in the comments section.  Until next time Nantucket…

IMG_2236

 

 

SaveSave

SaveSave

Summertime Strawberry Sangria

One of the very first dinner parties my husband Patrick and I ever hosted was in the backyard of a house he shared with several roommates.  We invited a bunch of friends over and I attempted to be a hostess in a house I didn’t even live in.  It was a roaring success, which I mostly attribute to this sangria.  It’s that kind of drink that sort of sneaks up on you cause it is so easy to drink.  Mind you back then we were making a modified version with vodka in it as well.  Feel free to add some but it should definitely come with a warning label then!  Following that party we realized if we were going to keep our friends standing upright we would need to tweak the recipe given to us by a bartender at the famous Jose Andres restaurant, Jaleo.  So out came the vodka and I subbed mint with basil because I liked the flavor combos better but otherwise it is mostly as Mr. Andres served it.

If you have never used Liquor 43 before, go ahead and grab a bottle – it’s a citrusy liquor that could sub well in lots of cocktails that call for triple sec or orange brandy.  I think it is a bit more delicate and floral and it goes great in this drink.  The strawberries don’t make this overly sweet – they add a hint of flavor but mostly make for a delicious boozy snack you can munch on while drinking the cocktail.

Summertime Strawberry Sangria (printable version at the end of the post)

Inspiration:  special sangria at Jaleo
Special Equipment:  none

  • 8 strawberries, hulled and sliced
  • 1 1/2 cups white grape juice
  • 1/2 cup Liquor 43
  • ice
  • 1 bottle Cava (I used my house sparkling)
  • a couple sprigs of basil

In a large pitcher combine the strawberries, white grape juice and Liquor 43.

DSC05437

You can do this several hours in advance.  When ready to serve top with a couple cups of ice, carefully pour in the sparkling wine and toss in the basil.  Stir to combine and serve.

Summertime Strawberry Sangria

  • Servings: 8
  • Time: 2 minutes
  • Print

Special Equipment:  none

  • 8 strawberries, hulled and sliced
  • 1 1/2 cups white grape juice
  • 1/2 cup Liquor 43
  • ice
  • 1 bottle Cava (I used my house sparkling)
  • a couple sprigs of basil

In a large pitcher combine the strawberries, white grape juice and Liquor 43.  You can do this several hours in advance.  When ready to serve top with a couple cups of ice, carefully pour in the sparkling wine and toss in the basil.  Stir to combine and serve.

 

French Green Salad

Sometimes you just want a leafy green salad, am I right?  Especially when it gets hot out, and especially after you spent the weekend eating lots of fried things (guilty).  I tried my best to copy the green salad they serve at one of my favorite restaurants Le Diplomate.  Just like them I add fresh tarragon to the Boston lettuce and merely kiss the salad with dressing.  The addition of hazelnuts was my idea to give a little nutty flavor and crunch, but you can certainly omit them.  This is the perfect side for a nice grilled steak or some chicken.  Or grab a big hunk of french bread and a glass of rose and call it lunch!

DSC05586

French Green Salad (printable version at the end of the post)

Inspiration:  the salad vert at Le Diplomate
Special Equipment:  none

  • 2 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon minced shallot
  • 1 1/2 teaspoon dijon mustard
  • 2 heads of Boston (also called Butter) lettuce, well rinsed and torn into bite sized pieces
  • 1/3 cup hazelnuts
  • 1 to 2 sprigs of tarragon

In a small bowl combine the olive oil, champagne vinegar, shallot and dijon mustard.  Season with salt and pepper.  In a small dry skillet toast the hazelnuts over medium heat for about 5 minutes.  Let cool.  Right before serving pull the tarragon leaves off of the sprigs and toss the leaves with the Boston lettuce pieces.  Add 3/4 of the dressing, toss, then add the rest only if you need it.  You want this salad to be very lightly dressed.  Top with the toasted hazelnuts and serve.

French Green Salad

  • Servings: 4
  • Time: 7 minutes
  • Print

Inspiration:  the salad vert at Le Diplomate
Special Equipment:  none

  • 2 tablespoons olive oil
  • 1 tablespoon champagne vinegar
  • 1 teaspoon minced shallot
  • 1 1/2 teaspoon dijon mustard
  • 2 heads of Boston (also called Butter) lettuce, well rinsed and torn into bite sized pieces
  • 1/3 cup hazelnuts
  • 1 to 2 sprigs of tarragon

In a small bowl combine the olive oil, champagne vinegar, shallot and dijon mustard.  Season with salt and pepper.  In a small dry skillet toast the hazelnuts over medium heat for about 5 minutes.  Let cool.  Right before serving pull the tarragon leaves off of the sprigs and toss the leaves with the Boston lettuce pieces.  Add 3/4 of the dressing, toss, then add the rest only if you need it.  You want this salad to be very lightly dressed.  Top with the toasted hazelnuts and serve.

Southern Fried Chicken Dinner

As I may have mentioned before, my mom’s desert island food is fried chicken (as is mine which would be really convenient if we ended up stranded on the same island) so in honor of her birthday today I thought I would post a menu all centered around my Fried Chicken Perfected – this has your weekend plans written all over it.

For this comforting, Southern themed meal I was inspired to use my vintage oyster cans as decoration.  I have been collecting these for several years – they are a symbol of the oyster industry that used to dominate the Chesapeake bay region.  I have them all over my house year round but they act as great vases for hydrangeas that I gathered from my front yard.  Since they were the center piece, and its almost summer, I figured just pull out all of my nautical gear and run with it.  How adorable is this row boat salt cellar??

DSC04022

Paper placemats are my jam and great for a casual dinner party like this – I have several nautical themed ones (#ihaveaproblem) like this or these rope ones.  I used these rope napkin rings we got on Nantucket and the rattan chargers remind me of their famous baskets.  Seersucker napkins top off the preppy vibe.

DSC04037

Curried Cashews

To start with I just wanted a couple of things to nibble on since the dinner is pretty heavy.  These curried cashews are easy to throw together and great with a beer or glass of rose.

DSC04027

Broccoli Slaw 

I make this broccoli slaw from Smitten Kitchen ALL THE TIME.  It is so healthy and so addictive.  People will think you are nuts, shaving down whole heads of broccoli but they will be converts once they have tried it.  The dried cranberries give a little nod to my New England upbringing at this Southern meal and the slaw is a nice crunchy foil to the fried chicken’s tenderness.

DSC04041

Fried Chicken Perfected

I can’t say better things about this fried chicken that hasn’t already been said by my friends.  Years of research and lots of mediocre fried chicken (which lets admit is still pretty good) led me to the perfect recipe that I share with you.  Eat it and be happy.

DSC04050

Smoked Gouda Mac and Cheese

Probably the second most requested thing I make right after the fried chicken so why not pair them together?  The Southern tradition of mac and cheese with fried chicken has been around forever and for good reason.  The velvety cheese sauce some times picks up crunchy bits of the chicken skin on your plate and then you are in heaven.

DSC04053

Bourbon Peaches with Ice Cream and Candied Pecans

You need a sweet treat at the end of this meal and a nice simple fruit dessert is just the ticket.  I make these bourbon peaches just like I do in my pancake bar post – sauté them with a little bit of butter, sugar and bourbon.  You can use frozen peaches or fresh ones if they are ripe enough.  Either way paired with vanilla ice cream and candied nuts (I had Southern appropriate pecans on hand) they are delicious.

DSC04058

So happy birthday mommy and I hope you all celebrate this weekend with fried chicken!

Dining Al Fresco

I was just on Nantucket, eating in the lovely back garden of Met on Main, and was so inspired by their blue and white decor that I thought I would pull together some fun pieces with a similar look (stay tuned I will do a longer post on my favorite spots on the island soon).  Slightly nautical, a little french and all style these pieces will have your friend begging to come over all summer!

This slideshow requires JavaScript.

Peacoat Beer Garden Set from World Market – These french bistro chairs are all the rage.  I spent the better part of 2014 trying to find some that weren’t ridiculously expensive and finally broke down and got some.  I love mine but these are even better paired with the long dining table and benches.  Our outdoor dining set is from World Market and the quality is really high.

Grey Rattan Outdoor Lantern from Target – I love the grey, almost driftwood like treatment and these would look equally good inside.

Acrylic Drink Dispenser from Crate and Barrel –  When dining outside you don’t want to spend the whole time running inside and out getting people drinks.  I actually have two – one for water to keep guests hydrated and one for a signature cocktail.  This acrylic version is great because it won’t get too heavy when full.

Galvanized Metal Tiered Stand from Pottery Barn –  This can hold drinks, snacks, napkins, shucked oysters – pretty much anything.

Globe String Lights from Amazon –  The easiest way to transform your back yard into a bistro are strong lights – make sure to pick up extra bulbs as I notice we lose a couple every year to wind etc.

Acrylic Wine Glasses from Sur La Table –  I have these glasses and love the way they mimic real glass goblets.  They are great for wine but also for our drink of the summer, the aperol spritz.  Best of all you never have to worry about breaking them!

Dottie Aqua Acrylic Drinking Glasses from Crate and Barrel –  They look like delicate french glasses but are ideal for summer cocktails on the deck.

Rope Melamine Platter from Pottery Barn –  A big platter is a must for outside dining.  Fill it up with grilled veggies and steak and everyone can eat off of it family style.  I love the deep blue and the slight nautical edging.

Indigo Bar Melamine Dinnerware from Pier One –  Can you believe these dishes are plastic?  They look like hand thrown porcelain but are super sturdy – if you buy this weekend they are even on sale!

Chilewitch Mosaic Blue Placemat from Williams Sonoma –  Chilewitch is made for outdoor living.  These woven plastic table “linens” are a little pricey but will last forever and just need to be wiped off.  I use them all the time inside and out.  This pattern almost exactly matches the benches on Nantucket!

Bistro Outdoor Flatware from Pottery Barn –  Don’t hand your guests a plastic knife and expect them to cut through BBQ chicken!  Yes you can use your regular flatware but why when this bistro set matches so perfectly?  Better yet you can keep it in the caddy recommended here and be ready to go anytime the mood strikes to eat outside.

Claude Napkin Set from Anthropolgie –  Fun, punchy napkins brighten up this look and give it a little boho beach look.  Paper napkins are just going to blow away anyways so give your guests a real napkin.

Acaica Flatware Caddy from Target –  Caddies like this are great for a casual look outside. Keep it stocked and just plunk down in the middle of the table for friends to help themselves.

Happy Memorial Day Weekend!!!

 

 

 

Hummus

Hummus definitely falls into that category of foods where you ask yourself, “Is it worth making this or should I just buy some?”  There are plenty of good brands of hummus to purchase, especially if you doctor it up with a drizzle of olive oil or a sprinkling of zatar spice.  The thing is you can never quite buy yourself the super smooth, fresh tasting, garlicy punch of your own homemade hummus.  There are a zillion of hummus recipes out there and once again I have practically tried them all to try and find the right combination of teqniques.  Most purists will tell you to start with dried chickpeas, soak them over night, cook them with baking soda etc etc but at that point, for me at least, the scales of why can’t I just buy this and dispense with the hassle starts to tilt into convince’s favor.  So canned chickpeas it is.  That doesn’t mean there won’t be some work involved.  I found the somewhat tedious task of taking the skins off of the canned chickpeas makes for a substantially smoother and better tasting hummus.  It’s not as easy as just dumping the can into the food processor but at least it’s not a multi day effort.  To peel them, drain and rinse the canned chickpeas.  Then take the chickpea between your fingers and gently squeeze – you will find the weird white casing comes right off.  For a can of chickpeas it took me about 15 minutes – just turn on your favorite cooking show and get lost in the mindless task.

DSC04013

From my research I learned that the other benefit of cooking your own chickpeas was that when they are warm they take on the other ingredients better.  Well here we can easily cheat that by quickly nuking the skinned chickpeas in the microwave for a couple of seconds before adding them to the food processor.  After that its just a matter of taste with the amount of tahini, lemon juice and garlic.  The recipe below is how I like it but play around and see what you like best – some people really want more of that sesame tahini flavor, others really hate lemon juice and replace it with water.  The method is the key and once you have that down the sky’s the limit.  Hummus away!

Hummus (printable version at the end of the post)

Inspiration:  simple but not too simple method of making hummus
Special Equipment:  food processor

  • 15.5 ounce can of chickpeas, rinsed, drained with the skins removed (see above)
  • 5 -6 tablespoons warm water
  • 3 tablespoons tahini sauce
  • 3 tablespoons lemon juice
  • 3 garlic cloves
  • 1 teaspoon salt
  • olive oil and zatar for serving (optional)

Once all the chickpeas are peeled (see above on how to remove the skins) place them in a  microwave safe bowl and microwave them on high for 20 seconds.  Add the warmed chickpeas to the food processor along with the rest of the ingredients.  Puree until smooth, stopping to scrape down the sides.

DSC05435

If its not as smooth as you would like add more warm water.  Chill for at least 1 hour to let the flavors meld – serve room temperature with a drizzle of olive oil and a sprinkling of zatar (optional).

DSC05560

Hummus

  • Servings: 2 cups
  • Time: 2 minutes (plus 15 minutes to peel the chickpeas
  • Print

Special Equipment:  food processor

  • 15.5 ounce can of chickpeas, rinsed, drained with the skins removed (see above)
  • 5 -6 tablespoons warm water
  • 3 tablespoons tahini sauce
  • 3 tablespoons lemon juice
  • 3 garlic cloves
  • 1 teaspoon salt
  • olive oil and zatar for serving (optional)

Once all the chickpeas are peeled (see above on how to remove the skins) place them in a  microwave safe bowl and microwave them on high for 20 seconds.  Add the warmed chickpeas to the food processor along with the rest of the ingredients.  Puree until smooth, stopping to scrape down the sides.  If its not as smooth as you would like add more warm water.  Chill for at least 1 hour to let the flavors meld – serve room temperature with a drizzle of olive oil and a sprinkling of zatar (optional).

A Cinco Taco Party

Happy almost Cinco de Mayo!  I love, love, love, that it is falling on a Friday this year since I already do Fiesta Friday.  It also marks the 2 year anniversary of A Capitol Contessa being born, so lots to celebrate.  If you want to kick your celebration up a notch there are some cute ideas here on how to make your taco night extra special.

First up the margs – those are a given but how cute would it be to serve them in Patron bottles?  The mini bottles are sort of pricey but you can use the tequila inside and then just wash them out and reuse the bottles anytime you want to fiesta.

DSC01532

You could serve my spicy grapefruit margaritas from my very first post in honor of the anniversary (skip the salt air though as I am not sure how you would get it into these bottles).  If you are pressed for time, I like to cheat with this skinny margarita mix from Williams Sonoma.  I usually HATE margarita mixes because they taste super fake and have way too much acid but this one is great – I just doctor it up with a couple squeezes of fresh lime juice and you are good to go.  Now we need to talk decor – Mexican themed of course.  I like to throw down some serapes as table covers (they are excellent for hiding salsa spills).  I also found these colorful votive candle holders at the dollar section of Target – definitely look around close to Cinco de Mayo and you can find some cute items that you can pull out every Fiesta Friday.

dsc04233

Since this is a special party I always think favors are the way to go.  You can always do mini tequilas but I found these incredible bags of sea salt for margaritas in beautiful handwoven bags.  A really nice touch and something your guests can use over and over again at their own homes.

dsc04228

Ok on to the menu – the most important part!  You need a great starter to go with those adorable margaritas so try my queso and poblano dip.  I also set out regular salsa – I love Rick Bayless’s Chipolte Salsa, it’s the only jarred salsa I will eat.

DSC01537

Then on to the tacos – I went grilled chicken for ease but you could also make my carnitas or my Carne Asada tacos.  I just simply marinate chicken breasts for an hour or so in lime juice, olive oil and grated garlic and then throw in the grill.  Cause really it’s all about the toppings right?

DSC01545

I like to have as many toppings as possible and lots of them are things you already have in your house.  If all the queso and salsa aren’t gone from earlier set those out for the tacos.  Then chopped red onion, grated cheese (jack is my fave), some sautéed peppers and onions for a fajita type feel, sour cream, chopped tomatoes, shredded lettuce…and on and on – the limit is your imagination!  I had some yummy mole sauce from a local Mexican market that I threw out there – those places are gold mines of inspiration.  Also make sure to set out hot sauces (we have maybe thirty), heat up some store bought tortillas and you have taco night.

dsc04236

A great side for tacos is my tex mex quinoa salad as it’s a one bowl wonder that has veggies, beans, and quinoa all in a tart vinaigrette.  Also good would be my mexican beans and greens or my mexican creamed onions.

DSC01542

To finish off the evening make life easy – grab some mango or strawberry popsicles from the store and call them paletas (Mexican popsicles) – especially good served in a glass of mezcal as a night cap!

Thank you to everyone for making A Capitol Contessa even more popular in its second year as in its first.  We had over 7,000 visitors!!!  It really is a joy for me to share my cooking and entertaining adventures with the world.  Raise a margarita and have a great Cinco de Mayo/Fiesta Friday!

1 2 31
%d bloggers like this: