Last week my college roommate, Morgan, traveled to North Carolina to visit friends and family. She spent Wednesday night on Mendenhall catching up on old times with my friend Beth and I. Morgan and Beth were some of the first people I met when I traveled north to attend college at Elon University. They remained my closest friends throughout my four years and we have countless memories (although I apparently have selective memory and can’t remember some choice moments).
It was only fitting to put together a Texas themed meal for Morgan, a Texas native and current Colorado resident. Morgan and I brainstormed over the internet for days thinking of classic Texas dishes – Texas caviar, Texas rib eye steaks, Texas toast – but there must have been something in the air because the latest Food and Wine came out with Tim Love’s Texas themed Forth of July Celebration menu and I could not resist. We turned on the Brooks and Dunn Pandora station and acted like real cowgirls in the kitchen preparing this Texas themed menu:
- Pineapple Margaritas
- Grilled Texas Ribeye Steak
- Tim Love’s Chiles Rellenos with Corn-and-Okra Succotash
- Cucumber & Red Onion Salad
- Grilled Texas Toast with Homemade Basil Butter
The meal came together with ease as we sipped on the Pineapple Margaritas. Salt and pepper on the steaks plus butter, salt, pepper and basil from the garden on thick cut bread- all thrown on the grill. We sliced cucumbers and red onion and dressed them with olive oil and red wine vinegar for a quick salad with a kick (I recommend doing this slightly in advance to let the flavors set). I don’t think they could have done better in the Lone Star State.