Look at this table! How pretty, right? My mother-in-law Judy is a photographer and food stylist and has cabinets full of cool dishware that she also uses for entertaining, like this Fourth of July BBQ. Although Judy did most of the cooking (including a terrific steak that was marinated in guess what--Kraft Catalina dressing!) we contributed a few dishes, like watermelon salad and twice-baked potatoes. The rain, which poured on and off all day as it does in South Florida, broke just in time for us to sit outside around the pool and eat shrimp cocktail and later on, watch fireworks over the Intracoastal waterway.
Fourth of July menu:
Guacamole and chips
Corn on the cob with lime-chile butter
Cookies and strawberry sorbet
Twice-baked potatoes with cheddar and green onions
A very very tweaked version of this Bon Appetit recipe, which called for the potatoes to be filled with goat cheese and chives. We already had a block of sharp white cheddar on hand, and I thought sour cream and green onions would go nicely.
(Serves 6-8 people)