Our longtime friend for about 25 years now, who actually went to high school with a bestie from back home, just got the hot time slot on Sirius XM Radio. I would normally have a big brunch and party for Julie, but for now I can just plan it out and promise to host when the air clears of “THE COVID,” as my parents call it.
This is what we will be getting after when we get together to celebrate in person:
Special Cocktails
Frozen Vodka with Basil
When you hit the high-heat of summer, it’s a signal that you need to take time to think about cocktails that not only refresh but cool your guest’s core tempertature down. One of our favorite drinks is a frozen vodka slushy with fresh basil served in a mason jar with a straw. It is crisp,…
Pineapple Infused Vodka
There is a great steakhouse in Washington, where we have probably spent way too much time over the years, that sits only blocks from the Capitol. They are known for a signature drink that can really warm a person up, so to speak. It’s simple to make, but you must plan three days ahead. While…
Appetisers and two hours of pre-drinks
Herbed Mustard Shrimp
This is the best and easiest grilled shrimp recipe that friends will love to get after. You can make this as a main dish or serve as appetizers. Set aside some extra grated Parmesan, red pepper flakes, olive oil, and chopped dill to sprinkle on top before serving. Ingredients 2 pounds peeled and deveined shrimp…
Sweet and Spicy Chicken Wings with Cilantro Sriracha Blue Cheese Sauce
This mixture of soy sauce, brown sugar and Sambal sauce creates tangy marinade for the small chicken wings and drums. Be sure to marinate for 24 hours and grill on a very hot grill to char the chicken. The sauce is easy to make with Marie’s Chunky Blue Cheese dressing. Just add Sriracha and chopped…
Tzatziki with Fresh Herbs
There are so many variations of tzatziki sauce it is hard to keep up with. I like a very robust and rich sauce. It is important to make at least 4 hours ahead to ensure all the flavors blend together. This is great to make and just have in the refrigerator for a quick snack…
Lamb Hummus Bruschetta
Notes from the road… As everyone knows, our firm does most of our work overseas for our US and international clients. Since most of work is communications on global issues, coverage of most matters is spread throughout the world, not just with our friends in D.C. So we pack our bags and off we go.…
For the Buffet
Sweet & Spicy Spatchcock
We took our favorite marinade for chicken wings as the base for this grilled spatchcock chicken recipe. This has a great kick to it and a bit of sweetness from the brown sugar that cooks down with the soy and Sambal Oelek Sauces. Ingredients 2 3-4 pound fresh chicken, spatchcocked (backbone removed by your butcher)…
The “Morton’s” Steak Sandwich
When we were interns and wanted a big night out on the town, we would make our way from Georgetown University summer housing (we were squatters, not students) to Morton’s for happy hour. We’d have enough money for two glasses of wine, but the bartender would bring out complimentary steak sandwiches which we would devour…
Spicy Herbed Little Neck Clams
I grew up on steamers with a big belly that you would dunk in clam broth to get the sand out, then dunk again in butter before eating. I had my first little neck clam when I ordered spaghetti alle vongole, and have never gone back to steamers. There are many ways to make these…
Italian Beef Stew
When the cold weather comes it’s time to turn to some classic hearty dishes like beef stew. I have had a lot of tasteless versions of this dish but the deep slow cooking of just a bit of hearty read wine and the beef makes for the base of a delicious sauce. The anchovy paste…
Mini Twice Baked, Once Fried Potatoes
Twice baked potatoes were always a big hit at Thanksgiving though the skins were dry and tasteless. At LPB, we do a twice baked, once fried version and switched to the more flavorful Yukon gold potato from the russet that was a staple growing up. Forget the sour cream and open up some creme fraiche,…
Pizza Mushrooms
We are working to make these easy-to-cook treats a little better looking, but they are so good that we will still keep putting them out for guests just the way they are, for now. Ingredients 1 pound button mushrooms, wiped clean with a paper towel and stems removed for another use 1 cup marsala wine…
And for the finale
Cookies & Cabernet during the Covid-19 Pandemic
I am a big believer in good cookies to end a dinner – and I mean very good cookies. Recently, I found a greater purpose for these tasty treats. When the lock-downs started to roll through the United States, it was tough to keep in touch with people beyond never-ending mass text chains. If I…
Brownie Trifle
If you are having a big group over for a party, there’s a year round dessert guests devour. If you are in a hurry, you can find a good bakery and buy the brownies or make them yourself. Either way, once you layer them with whipped cream and toffee bars, you have a spectacular dessert.…
Moose Milk
The Canadian military claims a variation of this wintery drink as their own, but for me it’s a memory of a trail ride outside of Tucson, Arizona with the Maloney family, men only, save your protests as the women on the family were very excited to see all the men go for 3 days and…
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