We had another memorable Masters dinner last night. We watched the final day of the Masters golf tournament yesterday at my sister's house this year since we now live in the same city. She and her husband have journeyed to Boise for the past 5 years during Masters weekend so we could spent it together after our trip to the Masters in 2010. Bruce and Jim would golf Thursday, Friday, Saturday and Sunday and then come home and watch the tournament on TV. A true golf weekend. Barbara and I would prepare a Southern food dinner, in honor of Augusta, Georgia, where the Masters is held every year. (We loved all the Southern food on that trip in 2010!) So, Barbara prepared a delicious Southern food dinner for us yesterday, the last day of the tournament. We had Tall and Fluffy Buttermilk Biscuits from Cook's Illustrated that had a perfectly crisp outside and soft, fluffy inside. I love Southern buttermilk biscuits. Who doesn't?
The main entree was Cajun Grilled Pork Tenderloin with Bourbon-Mustard Glaze that Jim barbecued on the grill. Delicious.
Also, a side dish of Mrs. Wilkes' Corn Pudding complimented the meal.
We ate in Mrs. Wilkes' Dinning Room in Savannah, Georgia during our 2010 trip (and Bruce and I returned last year again). That is an eating experience not to be missed. Barbara and I both bought Mrs. Wilkes' cookbook after eating in her dinning room. A Southern meal would not be complete without greens so Barbara also made some very tasty collard greens to go along with the meal.
The grand finale of our meal was Bananas Foster, a true Southern dessert, homemade by Barbara. And it was outstanding.
Barbara kept insisting it was not a difficult dessert to make but it sure tasted exquisite for the simple recipe that it is.
I must make it soon to find out for myself. A tip to making Bananas Foster is to freeze the dishes of ice cream ahead of time so you can immediately top them with the bananas and praline sauce. It is so decadent, yet so simple.
Another completion of a wonderful Masters weekend.
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