Sometimes our friends go on vacation and ask Liz to housesit. And then we do what anyone would do in that situation: invite over mutual friends for a dinner party.
Leesah and Jack went to Ireland (those lucky bitches) for a bit and had Liz housesit while they were away (that lucky bitch). So of course we had to make some foods for friends at Leesah and Jack’s house. We figured out a menu and then Liz invited me over for a Tiny Spatula slumber party the night before so we could easily get started cooking in the morning (oh hey I’m a lucky bitch now, too!). We opted for an early afternoon meal and something a little summery.
Sangria (both red and white)
Asparagus and Potato Salad
Green Beans with Mushrooms
Cheese and Dill Quinoa Balllllllllllls
Cole Slaw (see MurderCabin)
Pulled Pork Sliders
If you don’t like sangria, then please go sit in the corner and think about where you went wrong in life. Unless you don’t want to! Different people have different tastes, all colors of the rainbow, etc. I was going to make only one sangria but then I realized that the only thing better than one sangria is two sangrias. Also, I was browsing through The Sangria Diaries and there was too much that looked delicious for me to only make one kind. One of my favorite things about sangria is how easy it is to make. It’s also super easy to drink. So be careful. Recognize your limits but also WOO DAY DRINKING!
1.5L bottle red wine
1.5L bottle white wine
1L club soda (optional—I used it because I wanted a bit of fizz)
White peaches (I used 2)
Cut up that fruit, sprinkle some sugar on top, pour wine over it. How much sugar you use is up to you. I only used a little because I don’t like sangria to be too sweet. I would let it sit for at least an hour to let the flavors blend. The longer it sits before you break into it, the fruitier it will be. And the boozier the fruit will be!
Asparagus and Potato Salad:
This is a recipe Liz found. It was tasty! Even though she forgot to actually put any cheese on it. It hurts my soul to not put cheese in things, but I’ll let it slide this time. But next time she does it, I’m chopping off one of her fingers. Fair warning.
Green Beans with Mushrooms:
I wanted to do something like that traditional delicious but disgusting if you think about it green bean casserole that people whose families didn’t really cook grew up with. I could never make that casserole because every fiber of my being would scream out in pain (not the good kind) but I will totally eat it if someone else makes it. This is a recipe that I’m workshopping, so I’m not going to share it fully yet. I sautéed shallots, garlic, and mushrooms in a shameful/amazing amount of butter and mixed them with some green beans. I’m thinking about pureeing the mushrooms with heavy cream or something in the future. Also, I should definitely blanch (put veggies in salted boiling water, just until the color brightens, shock in cold water to stop the cooking, drain) the green beans before throwing everything together so that they’re nice and bright and pretty.
Cheese and Dill Quinoa Balllllllllllls:
This is another recipe that Liz found. Super tasty! There’s a spicy mayo dip to go with it! You get to say balls! What’s not to love?
Be sure to let the quinoa cool before you add the egg. We didn’t and ended up having to let it cool and add another egg so that there was actually some functional binding agent in there. Shhh. Don’t tell anyone we make mistakes.
Pulled Pork Sliders:
Another Liz find! You may have noticed that she is more recipe-based, whereas I like to just make things up as I go. They’re both fun ways to cook! Nothing wrong with either. Although it is easier to share the recipe for something if you at least started with a recipe.
Anyway, this makes some damn sexy pork. It has a nice little kick that sneaks up on you. Delicious! It took a couple hours less than the recipe says to cook, so be sure to keep an eye on it and adjust the time as needed.
Overall, it was a good meal and a good time.
We were also going to make Lemon Polenta Cake. We’ve been planning on it for months and have brought the ingredients with us to several different parties. Maybe someday it will happen.