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Chilling by the pool this weekend? Running scared from the heat and want to settle into an air-conditioned Rock Band tour all weekend long? Chef Ann’s menu is the casual yet festive weekend fare that features Summer’s classic recipes. Enjoy this menu and print out the Step by Step Cooking Schedule so you can start prepping and nibbling mid week.
The No-Chicken-Salad Texas Party Buffet Menu
* items marked with * are suggested store-bought, prepared substitutions for the homemade dish
Spiced Pecans (tossed with oil, cumin, salt, brown sugar, cayenne and toasted in 350-degree oven for 8 to 10 minutes)
Watermelon with Mint
*Store bought Fruit SaladMason-Dixon Cornbread (Hands-Off Cooking, pg. 149)
*Corn muffinsTexas Style Failsafe Beef Brisket
Baked Beans with Apples and Jalapenos (Hands-Off Cooking, pg. 28)
Cucumber Salad with Crumbled Cotijo (Hands-Off Cooking, pg. 13)
*Crudités with GuacamoleFruit Crisp (Hands-Off Cooking, pg. 164)
*Decorated sheet cakeTexas Beer
Homemade Lemonade
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- Chef Jim Gray writes: Sauces with butter and cream can be delicate and breaking is a frequent and unwelcome problem. If you've made the about topic: How to reheat cream sauce
- Chef Jim Gray writes: A double boiler should do the trick, Ann. But the bigger problem is keeping the pesto a vibrant green. It about topic: Cooking pasta with pesto
- Chef Jim Gray writes: Hi Gladys, You are preparing two large roasts. The larger, 18 pounder, is often referred to as a steamship round, and about topic: Preparing top round roast beef
