Brunch Today

CCC

I am hosting a brunch today in my lanai and thought I would share what I will be serving. First up is the Blood Mary - I love a great Bloody Mary.

via Back Pocket Provisions

My favorite Bloody Mary mixes are from Back Pocket Provisions. I highly recommend you ordering the four pack to start if you want to try them - I love them all. I am having a make your own Bloody Mary Bar, and offering all four mixes plus gourmet garnishes and rimmers. Vodka choices are Grey Goose or Tito's.

Back Pocket Provisions

Take a look at this Bloody Mary above from Orchard Creek Restaurant in Waynesboro, VA. Chef Fred Gorman starts with your choice of Back Pocket mixes, then adds candied bacon, pickled shrimp, Kalamata olives, pepperoncini, and a JO Spice rim. 

I am copying all of these ideas. Also celery stalks, dill pickle spears, lemon and lime wedges, pickled okra, cornichons, fresh dill, and pickled asparagus. Pretty much a meal in a glass.

And individual tiny bottles of tabasco. These are two inches tall and adorable. I have one at each place setting and more at the Bloody Mary Bar. So cute.

Mini Tabasco

Personalized Cocktail Napkins

Bamboo Knot Picks for Garnishes

This is the main dish. I have made this before and it's easy and wonderful.

Green Shakshuka with Avocado and Lime

This easy twist on classic North African shakshuka (traditionally eggs baked in tomato-pepper sauce, with cumin, paprika and cayenne) starts with an onion-garlic-chard sautéed until gently wilted: a nest of sorts for steam-poaching eggs. Once the eggs go in, be sure to keep the flame low and keep the pan covered while cooking, so the eggs stay soft and almost oozy at their yolk, and the Cotija melts a bit. The chard and the half-and-half create a sort of light broth at the bottom of the shakshuka, which holds so much flavor and is one of the dish’s charms. Lastly, be daring with smoked hot sauce at the end: it’ll push the creamy avocado, cheese and eggs to their peak.

 INGREDIENTS

3  tablespoons olive oil

1  yellow onion, peeled and thinly sliced

2  garlic cloves, thinly sliced

1  large bunch/1 1/2 pounds Swiss chard, stems and leaves separated and chopped (about 9 cups)

½  teaspoon salt, plus more as needed

⅓  cup half-and-half or heavy cream

8  large eggs

¼  teaspoon black pepper, plus more as needed

3  ounces cotija cheese or queso fresco, crumbled (about 3/4 cup)

1  avocado, sliced, for serving

1  small jalapeño, thinly sliced, for serving

 Chopped cilantro, for serving

 Smoked hot sauce, for serving

 Corn tortillas, toasted, for serving

1  lime, cut into wedges, for serving

PREPARATION

Heat oil in a large cast-iron skillet over medium-low heat. Add onion and cook until softening, 5 minutes. Add the garlic and cook until fragrant, 5 minutes more.

Raise the heat to medium-high, add the chard stems, and cook to release some liquid, 5 minutes. Add the chard leaves, in batches, adding more as they wilt, and continue cooking, stirring occasionally, until completely wilted, 3 to 5 minutes more. Season with 1/2 teaspoon salt, pour in the half-and-half and stir loosely together.

Make eight small hollows in the cooked chard with the back of a spoon. Gently crack an egg into each hollow. Cover with a lid or foil and cook on medium-low until the eggs are just set, but still soft, about 7 to 9 minutes. Remove the lid, sprinkle with salt, pepper, cotija, avocado, jalapeño and cilantro. Serve with smoked hot sauce, toasted tortillas and lime wedges.

(via NY Times Cooking)

Dessert is my favorite - Key Lime Pie from Publix with fresh whipped cream.

I'll open the entire wall of sliders between the lanai and the great room and set up everything in the kitchen, and everyone can serve themselves. Then we are watching the Bucs play the Dolphins. Would it be too decadent to have a TV installed in the lanai? Asking for a friend.