Sunday, July 27, 2014
27 July 2014
This weekend was filled with tomatoes, friends, fun and laughter. It began with a great meal on Friday night at Riverstone Corner Bistro.
As usual, Shelly Farrar and her team took great care of us, and the food was delicious. Saturday began with the Tomato Sandwich Festival at the Canton Farmers Market, and I was lucky enough to be asked to judge the best home grown tomatoes. Roy Taylor organizes this annual event to celebrate our local community gardens, and we got to taste some interesting varieties of tomatoes. After selecting the top three, everyone enjoyed tomato sandwiches on some of Roy's homemade bread. It was a great event, and everyone had a great time. After the festival, we enjoyed a hot afternoon in the pool. For dinner, we made some tasty homemade pizzas and sat around on the Side Porch with some dear friends and fun stories.
Today started with breakfast at Keithsburg Cafe. It was Coy's birthday, but he was working the grill as usual. After breakfast, I made a batch of Bloody Marys to take to Lisa and John at Cherokee Market. They have been working very hard on their new store in Lathemtown, so I wanted to take them a treat. Of course, I also need to stock up on a few ingredients for tonight's Sunday Supper.
Last weekend, our dear friend, Leslie Westbrook, visited us from Maryland. While here, she wanted some Southern veggies for dinner, and I happily obliged. She returned the favor by shipping me two pounds of Maryland Jumbo Lump Blue Crab Meat fresh from the Chesapeake on Friday. Of course, tonight's meal was built around fresh Maryland crab cakes, and they were delicious! To accompany the crab cakes, I sauteed some Creole style okra, corn and tomatoes along with a simple salad of tomatoes, mozzarella, basil and sherry vinaigrette. For dessert, I made a lemon icebox pie. Our dinner guests included Bill and Theresa Brown from Jasper. It was a very nice meal and evening.
By the way, you can now go directly to my blog at www.billssundaysuppers.com. Thanks to CB Smithwick for hooking
me up! Bon appetite y'all!
- Maryland Jumbo Lump Crab Cakes
- Creole Okra, Corn, and Tomato Saute
- Tomato Salad with Mozzarella, Basil and Organic Greens
- Lemon Ice Box Pie
The Recipe – Creole Okra, Corn and Tomato Saute
1 cup minced bell pepper (I prefer yellow)
1 jalapeño finely chopped
1/2 cup minced scallions
1/2 cup butter
1 cup fresh corn kernels
1 cup sliced okra
3 tomatoes peeled, seeded and chopped
1 teaspoon tomato paste
1/4 teaspoon thyme
Salt and pepper to taste
Saute peppers and scallions in butter until softened, about 5 minutes.
Add corn and okra and cook over medium heat, stirring, for 10 minutes.
Add tomatoes, tomato paste and seasonings. Cover and simmer 20 minutes, stirring occasionally.