Summer BBQ at Laura's

Okay, so the food looks half-eaten in this picture, but it really was amazing. Again, not an "official" gourmet night, but a BBQ hosted by one of the gourmet ladies. LS put on a fabulous spread on Saturday, June 28, 2008. The "Perfect Guac" recipe is listed on the June 3rd blog entry, where you will also find a link to "Charred Corn Salad". Word on the street is you will find those cupcakes in a Salt Lake bakery in the near future. Here are a couple of snapshots of friends and recipes for other tasy dishes of the evening.

 

Sour Cream Bundt Cake

2 cubes butter
2 cups sugar
2 eggs
8 oz sour cream
1 tsp vanilla
2 cups flour
1 tsp baking powder
Cream together the butter, sugar, eggs, sour cream and vanilla. Then add 2 cups flour and baking powder. Mix thoroughly. Grease bundt pan and sprinkle half mixture of 1 tablespoon sugar and 1 tsp cinammon in the bottom (I use a little more). Fill pan with half of the batter, then another layer of sugar mixture, then remaining batter. Bake at 350 degrees for 50-60 minutes. Let cool 10 minutes, take knife around edges and flip onto cake platter. 

Grapes and Pasta Salad

(same salad Andrea made for gourmet night August '07)
1/3 cup seasoned rice vinegar

1/4 cup honey

1 TBS lemon juice

1-2 tps onion (grated onion)

1 tsp Sweet Hungarian Paprika

1 tsp celery

3/4 cup light vegetable or canola oil

salt and fresh ground pepper to taste

12 oz bow tie pasta, cooked & well-drained

1 pound baby salad greens

1 cup seedless red or green grapes, halved

3-4 green onions cut diagonally into 1 inch pieces

1/2 cups toasted pine nuts

salt and gresh ground pepper to taste

1/4 cup Parmesan or asiago cheese, shredded

Mandarin oranges (optional)

(Can also add cooked chicken to make it more of a meal)

Place 1st eight ingredients in blender and blend at medium speed until all is blended. Place in small container and refrigeratre until ready to serve.

In a large salad bowl, combine the next 5 ingredients and toss well. Sprinkle shredded cheese over all, toss with dressing just before serving.