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Everyday Gourmet
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Summer is a great time to entertain. The days are longer. The weather is warmer. Okay, who am I kidding? This is Beaufort. The weather is straight up hot. Anyway, the summer is still a good time to have friends over for cool cocktails and spicy Tex-Mex fare. This week's menu features easy, make-ahead recipes that are great for serving buffet-style. Thank you, John Wollwerth, for the beautiful food photography. If you missed the last edition of Lowcountry Weekly, you can read A Taste of Mexico - Part I 
At a recent catering event, one of my servers came back in the staging area and told me, "There's a lady out there who was asking for you. She said she taught you everything you know about cooking." My immediate response was, "Does she have red hair?" "Yes," was the answer. I knew she was talking about Betty Waskiewicz.
I'm a big fan of Taco Tuesdays. A few of our local restaurants offer taco specials every week with all kinds of delightful fillings. My husband, Vince, tends to go the more traditional route with ground beef, shredded lettuce and cheese. I love fish tacos topped with fresh pico de gallo and guacamole. This week, I decided to take it up a notch with cubes of slow-cooked pork tenderloin seasoned with cumin, oregano and a pinch of ground cinnamon. Pork Carnitas are delicious and easy to prepare. Who doesn't love a good crock pot recipe? Corn and Black Bean Salad, Cilantro-Lime Rice and Fiesta Pudding and maybe a glass of sangria will make your Tex-Mex meal complete. Ole!
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Copyright Lowcountry Weekly
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Site Designed and Maintained by Vision Technology Management