June’s cooking club, hosted by Katie, was “Take Me Out To The Ballgame”: Modern cuisine inspired by ballpark favorites.
I was on deck for appetizers. My selection…nacho’s. I used this recipe from Epicurious:
http://www.epicurious.com/recipes/food/views/Turkey-Nachos-105717 (Substituting a roast chicken for the turkey)
This was a big hit! The lime juice does wonders to season the chicken and I selected the amazingly delicious tortilla chips from Primavera at Whole Foods.
I also made Napa Valley Guacamole featured in the SF Junior League cookbook featuring onions roasted with red wine and balsamic. Tasty.
Made with high quality sausages and brioche buns from La Boulangerie. Wow, wow, wow. Better than any ballpark dog that I have ever had.
Accompanied by Nicole’s fresh corn salad:
I’m still giggling about our conversation on how you make the granita…goes a little something like “Who’s on First”. Just call me Costello!
Perfect eats for your 4th of July weekend. Everything thing came out so lovely and I highly recommend it with our accompanying beverages, lemonade and Anchor Steam’s Summer Brew.
If you would like to see picture of our member’s in future posts, give a shout! Cooking club is camera shy this month. If we get enough support, maybe I can convince them!