Living life between the barrel staves in Bourbon Country

Dinner on the fly…

Table

I am blessed to have friends that love food and cooking, while at the same time being reasonably tolerant of me. 

I have said often on these pages that the best dinners are sometimes those involving the least amount of planning. A few ingredients picked fresh that morning, maybe a quick trip to the butcher, and everything else already present and accounted for in the kitchen or pantry – nothing more is required. Saturday was one such dinner, and I should hasten to point out that I had very little to do with making it happen.

My sole contribution, it seemed, was being related to chief bartender and mixologist for the evening; a role not unfamiliar to me and one my dinner companions were quite use to seeing me fill after all these years. So with two pichers of Hurricane’s in tow, at about 6 in the evening I found myself headed out of town and into the country for an improvised “dinner on the fly”.

  • Black Marlin Hurricanes
  • Ceviche of Whitefish, Chiles and Ginger
  • Red Chile and Roasted Tomato Salsa with chips
  • Grilled Chicken with Roasted Peppers, Avocado and Corn Tortillas
  • Southwestern Macque Choux

Sometimes, it’s best to let the food do all the talking.

Ingredients and dishes starting to come together

Ingredients and dishes starting to come together

Carlie shows off her knife skills

Carlie shows off her knife skills

Charlotte at the stove

Charlotte at the stove

The ubiquitous and seemingly omnipresent Hurricane

The ubiquitous and seemingly omnipresent Hurricane

George's Chicken and Chiles on the grill

George's Chicken and Chiles on the grill

The trinity of condoments - queso fresco, cilantro and white onion

The trinity of condiments - queso fresco, cilantro and white onion

Dinner at sunset

Dinner at sunset

 

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