grilled summer veggies + jet skis

Summertime...
and the lake livin' is easy...

I celebrated the fourth of July on Lake Buchanan in Burnet, Texas with family and close friends. 


Our only itinerary for the trip: basking in the sun, afternoon naps, extended jet ski rides, cocktail hour at 2pm, spoiling our playful labs and grilling everything in sight!

Red, white and blue salsa 

with raspberries, jicama and blueberries.

Baby blue morning sky.

Just-grilled veggies ready to turn into a 

Grilled Ratatouille Salad with Basil Pesto.

Cocktail hour: Dark Cherry + Vodka Slush

Dad with grilled jalapeno cheddar sausage.

Lemon + Herb Red Potato Salad with Scallions

Cocktail hour: Coconut + Lime Daquiri

The patriotic Ms. Sadie

Afternoon nap.

Fresh berries ready for salsa.

My hammock view.

Gorgeous flames.

Blackberry Vanilla Cobbler straight from the oven.

I hope everyone had a delicious holiday!

mango cake & green curry paste

My mom celebrated her 62nd birthday this August and I wanted to make her a unique dinner and dessert for her special day.

Her dessert request for our sweet teeth? Fresh mango.

My first instinct was to make a clafouti and although I knew it would taste delicious, I wasn't sure how it would photograph for such a festive occasion. A cherry clafouti would be the better visual choice but I had to stick to my mango guns.

A not-too-sweet cake flecked with fresh mango became my inspiration. I searched around and fell across this recipe. After a few tweaks with the frosting and an addition of sugared raspberries to cut the sweetness (I adore mangos paired with raspberries), this was the perfect confection for the occasion.

Mexican Mango Birthday Cake

with Tequila & Sugared Raspberries

Cake:

3 sticks unsalted butter, softened, plus more for greasing the pan

3 cups cake flour, plus more for dusting the pan

1 1/2 teaspoons baking powder

1/2 teaspoon salt

6 large eggs

2 1/2 teaspoons pure vanilla extract

2 1/2 cups granulated sugar

2/3 cup buttermilk

Frosting:

1 cup fresh mango, diced finely

1 cup granulated sugar

8 ounces cream cheese, plus additional, as needed*

2 Tablespoons tequila

*If the frosting is too wet from over-ripe mangos, add additional cream cheese to firm frosting up.

Garnish:

fresh raspberries, rolled in granulated sugar

edible flowers

birthday candles

Position a rack in the center of the oven. Preheat the oven to 350 degrees. Liberally butter and flour a Bundt pan.

Sift the flour, baking powder and salt into a large bowl. In another large bowl, using an electric mixer beat the butter and sugar until light and fluffy-- approximately 7 minutes. Add the eggs, beating well after each addition. In batches, add the flour mixture, alternating with the buttermilk and ending with the flour mixture. Do not over-mix or cake well become tough.

Pour the batter into the prepared Bundt pan. Bake until the cake is golden and a cake tester inserted into the center comes out clean, about 40-45 minutes. Transfer the cake to a wire rack and cool completely in the pan. Invert the cake onto the wire rack, then put it on a cake plate or platter.

Combine the mango, sugar, cream cheese and tequila with the whip attachment in the stand mixer. Blend until smooth and thick, adding additional cream cheese, if needed.

Spoon the mango topping evenly over the top of the cake and decorate with edible flowers and sugared raspberries.

After I frosted and decorated the cake, I went on to make dinner for four with the help of my father (aka THE Grill Master).

On the menu:

Spinach Salad with Avocado,

Grapefruit, Basil & Creme Fraiche

Grilled Filets of Beef with

Green Curry Cream Sauce (foodgasm!)

&

Grilled Asparagus

Herbed Jasmine Rice with Serrano Peppers

Delish! We were too famished for pictures...next time.

a birthday affair & tarte tatin to share

I love having my birthday on Cinco de Mayo.

Although my special day wasn't full with mariachis or margaritas, I had a lovely evening full of fine wine and local fare.

I was treated with a special 5-course menu and wine pairing dinner at Ellerbe's Fine Foods (known for their Louisiana-influenced dishes and locally-sourced ingredients).

We sat on the patio with rustic, paint-stripped wooden chairs, blue and white linen napkins, and milk bottles dotted with single pink flowers. Our first course was oh-so-simple and full of bright flavors:

Louisiana Blue Lump Crabmeat with

Texas Citrus, Tarragon and Extra Virgin Olive Oil

The unique aspect of this dish was the orange powder dusted atop the crab.

The culprit? Dehydrated grapefruit rind that was turned into a sweet powder.

For our next course, I was full of bliss to sample this rustic salad with local roasted beets (I'm one of those crazies who adores obscure veggies like beets, brussels sprouts and celery root).

Roasted B&G Farm Beets with Local Honey, DMC Goat Ricotta,

Cox Farm Arugula, Bee Pollen and Pralined Millican Pecans

The fourth of the five courses was my favorite. It appeared rich and heavy, but was oh-so-light and full of flavor-- I almost licked the poor bowl.

Tomato Braised Lamb Shoulder with a Warm Israeli Couscous Salad,

Latte Da Feta, Curry Vinaigrette and Texas Citrus Powder

After a delicious birthday evening, I whisked off to Austin for the weekend to further celebrate my sweet 26 and also pay homage to my hip mother for Mother's Day.

I was graced with some lovely gifts from friends and family-- some of my favorites (this shouldn't surprise you), were meant to perch right in my pantry.

[Madagascar Vanilla Bean Paste, French Lavender,

Meyer Lemon Peel, Cardamom Pods, Wild Capers with Sea Salt]

After basking in the glow of an assortment of thoughtful gifts, my Austin girlfriends and I assembled to sip bubbling rosé and snack on a simple cheese platter before an evening out on the town.

Our assembly-only platter included Drunken-Goat Cheese with a Red Wine-Soaked Rind, Walnut Cheddar and Gruyere with Greek Green Olives and Rosemary Focaccia Crackers all from Whole Foods Austin.

For dinner, we took a quick taxi to the east side for funky, French bistro-inspired fare from Justine's Brasserie. We began with potent French 75's with champagne and gin for our pre-dinner cheers.

Dinner was simple and delicious: Escargot with Garlic Butter, Beef Tartare, Mussels and Frites, Snapper with Haricot Verts and Chilled Shrimp Salad with Tarragon & Cucumbers finished with a few bites of Apple Tarte Tatin with coffee.

After an eventful evening full with Moscow Mule's, a Russian big band and swing dancers, I was ready for a quiet Sunday with my parents to celebrate Mother's Day.

My mom had beautiful tomatoes, fresh herbs and Wild Alaskan Halibut on hand so I planned a menu around that. She also has a definite sweet tooth so a made-from scratch dessert was a must. Our menu included:

Grilled Halibut with a Tarragon Pea Puree, Grilled Asparagus,

Brown Rice Pilaf with Pine Nuts and Tomato Salad with Vinegar

While sipping a glass of chardonnay, I prepped components for dinner including a room temperature tomato salad with sea salt, fresh-cracked black pepper and champagne vinegar.

While my dad started the charcoal grill, I dressed fresh asparagus with olive oil, salt and pepper then delicately seasoned the halibut filets with the same dressings.

To accompany the grilled fish, I made a healthy and vibrant sauce of green peas, vegetable stock, lemon rind and fresh tarragon. For a side dish: toasted rice pilaf with pine nuts.

While I finished my sauce and rice, my Dad set out for the grill (the man is an expert griller--although he denies it). The halibut was cooked to perfection boasting its buttery layers and the asparagus was al dente with gorgeous charred flavor from the grill.

All three of us finished this dish with pleasure-- the only naughty inclusions were from a swirl of heavy cream to finish the pea sauce. I was then on to dessert...

My mom loves fruity desserts-- strawberry shortcake was the natural choice especially since this is peak season for fresh strawberries.

Strawberry Shortcake with Cinnamon Sugar Biscuits

While I prepped dinner, I measured my biscuit ingredients, washed and sliced strawberries and had my cold cream chilling and ready in a bowl.

When I was ready to make the biscuits, I preheated my own to 400 degrees and started on these flaky delights:

Cinnamon Sugar Biscuits

yields approximately 12 biscuits

2 cups AP flour

2 T sugar, plus an additional 2 T to mix with cinnamon

1 T baking powder

1/2 t kosher salt

12 T cold unsalted butter, diced

2 eggs, beaten

1/2 c cold heavy cream, plus an additional 2 cups to whip

1 t pure vanilla extract

1 egg beaten with 2 T water, for egg wash

1 T cinnamon

1 pint strawberries, sliced

Preheat oven to 400 degrees. Mix together flour, 2 T sugar, baking powder and kosher salt together in a large bowl. With hands, mix in dice cold butter and combine with dry mixture until pea-shaped butter chunks remain. Add beaten eggs and 1/2 c heavy cream. Combine quickly with hands until a dough forms.

Transfer dough ball to a floured board. Top with more flour then press down to a 1/2 inch thick square, working quickly to keep butter chilled. Slice into 12 biscuit squares (as shown), then transfer to a parchment-lined baking sheet with a spatula. Brush lightly with the egg wash then finish with a sprinkling of cinnamon and remaining sugar.

Bake approximately 15 minutes until biscuits are lightly browned, yet moist and tender. While biscuits are baking, whip 2 cups whipping cream with vanilla until soft peaks are formed. Serve in between hot biscuits with sliced strawberries.

Enjoy this not-t00-sweet confection with some fine decaf coffee or a chilled glass of crisp, white wine.

a dessert, light as air & tostadas to share

The past weekend was considered a "working" one while I spent a few days with my parents in Austin. Fortunately, working was a joy surrounded by sweet yellow labs, 70 degree weather, wine spritzers on the patio and a gorgeous view of the Hill Country.

Although I was glued to my laptop writing, finishing taxes with my accountant and financial advisor (my dad), and returning endless emails I was finally able to pause and write some healthy spring recipes perfect for a party!

After I launched my new menu planning service for Linguine and Dirty Martinis, I decided to make a few recipes I shared with a client who was interested in balancing healthful foods, lean protein and whole grains with the rich tastes inherent in comfort food.

Comfort food to me is Tex-Mex laced with a warming spice and multiple textures. To appeal to these comforts, I settled on a bright tostada bar for the family fusing crunchy, savory, sour, sweet, spicy, earthy and buttery flavors all in one dish!

My make-your-own tostada bar was complete with:

Tamarind-Grilled Chicken, Stewed Black Beans with Chipotle, Baked Whole Wheat Tortillas, Fresh Avocado, Kumquat Pico de Gallo and Queso Fresco

The glory of this meal is how surprisingly light it is. One tostada serving (as shown) falls under 400 calories for a healthy portion. Bon appétit!

Tamarind-Grilled Chicken

I became a huge fan of tamarind paste after making Tamarind-Glazed Chicken with Fresno Chiles and Ginger for a colorful feast this past September.

I love the curious tart flavor of the paste combined with the wood-fired flavor from the grill. This chicken takes the tostada bar to the extreme of deliciousness (yes, deliciousness), but would be quite lovely served alone.

I marinated and chilled the chicken a few hours before dinner and left the grilling up to my Dad because that's what dads are for!

yields 4 servings

1 T seedless tamarind paste

2 T extra virgin olive oil

juice and zest of 1 lemon

salt and pepper to taste

4 boneless, skinless chicken breasts

In the bottom of a plastic container, whisk together tamarind paste, olive oil and lemon juice. Season both sides of chicken breasts with salt and pepper then dredge both sides in marinade. Cover container and chill to marinate approximately 1-3 hours.

After marinating, grill chicken on a charcoal grill approximately 5 minutes per side until just cooked through. Set aside to rest then slice for tostada bar.

Stewed Black Beans with Chipotle

yields 4 servings

one 15.5 ounce can black beans, undrained

1/4 c green salsa (of your choice)

1 T chipotles in adobo, minced

salt to taste

This recipe is so, so simple. Simply simmer ingredients together over medium heat to warm through. Serve warm or room temperature with tostadas.

Baked Whole Wheat Tortillas

yields 4 servings

4 whole wheat tortillas

(I used local Margarita's Tortilla Factory)

3 T extra virgin olive oil

Preheat oven to 425 degrees. Brush olive oil on both sides of tortillas. Position on a sheet pan and bake approximately 5 minutes until light brown, crisp and puffed. Set aside for tostada bar.

Kumquat Pico de Gallo

I was planning on making a nectarine salsa for this dish but my eyes fell upon a gorgeous basket of kumquats and I fell in love.

I switched my salsa idea to a rustic, pico de gallo-style topping with large chunks of tart fruit mixed with fresh vegetables, peppers and herbs. A swirl of glossy honey balanced the tartness.

yields 4 servings

1 c kumquats, sliced

1 c red cherry tomatoes, halved

3 scallions, sliced thin

juice and zest of 1 lime

2 T fresh mint, minced

1 jalapeno, ribbed, seeded and minced

2 T extra virgin olive oil

1 t honey

salt and pepper to taste

Combine all ingredients. Cover and chill to combine flavors. Serve chilled with tostada bar.

To assemble tostadas, spread baked tortillas with black beans, sliced chicken and fresh, sliced avocado (1/4 avocado per serving). Finish with a sprinkling of kumquat pico de gallo and crumbled queso fresco.

I also served an ever-s0-simple salad with our tostada bar to add color and nutrients. Top a spinach/arugula mix with thin-sliced red onions, the dressing of your choice and fresh-cracked pepper. We used Sass All Natural Smoky Ranch dressing.

You didn't think I forgot dessert, did you?

Believe me, I didn't.

I was planning dessert the evening before when clouds of angel food cake were swirling around my head. My mom had gorgeous, ripe mango around the house and I knew the airy cake had met its match. Strawberries, too? Join the club.

Angel Food Cake with Mango Strawberry Compote

yields 12 servings

(adapted from Martha Stewart's Angel Food Cake)

1 cup plus 1 tablespoon cake flour (not self-rising)

1 1/2 cups granulated sugar

12 egg whites

1 tablespoon warm water

1/2 teaspoon coarse salt

1 teaspoon cream of tartar (stabilizes egg whites)

1 teaspoon pure vanilla extract

Always begin baking with your mise en place (having all ingredients in their place as shown).

Preheat oven to 325 degrees, with rack in lower third of the oven. Separate your eggs. *Reminder: eggs are always easier to separate when cold but egg whites whip up better when at room temperature.

Sift together flour and 3/4 cup sugar. Repeat sifting four times.

Beat egg whites and the warm water with a mixer on low speed until foamy. Add salt, cream of tartar, and vanilla, and beat on medium speed until soft peaks form, about 3 minutes. With mixer running, gradually add remaining 3/4 cup sugar, 1 tablespoon at a time. Raise speed to high, and beat until peaks are stiff and glossy (but not dry), about 2 minutes more (as shown).

Transfer mixture to a large bowl. Sift flour mixture over egg-white mixture in six parts, gently folding in each addition with a rubber spatula.

Gently pour batter into a 10-inch tube pan. Run a knife through the batter to release any air bubbles, and smooth with an offset spatula.

Bake until cake is golden brown and springs back when touched, 40 to 45 minutes. Picture shown is mid-way through cooking. My cake took exactly 40 minutes to bake.

Invert pan on a wire rack, and let cake cool about 1 hour. Carefully run a paring knife around side of cake to loosen, then unmold onto the wire rack.

Mango Strawberry Compote

yields 4 servings

Tragically, I only made several servings of this delicious compote. Make extra-- you will definitely fly through it.

1 c strawberries, washed and cut into eighths

1 mango, diced

1 t lemon zest

1 T sugar

How to dice a fresh mango (Callie's way):

Slice the mango lengthwise along the flat side next to the seed. Turn mango over and repeat on the other side.

With each side, carefully cut a cross-hatch pattern through the mango pulp down to the skin, being careful not to cut through the skin. Using a spoon, scoop out cubes (as shown).

Combine mango with strawberries, lemon zest and sugar. Chill, covered, to macerate. Serve chilled with angel food cake and unsweetened heavy cream whipped to soft peaks with a touch of pure vanilla.

Now you're reading to float away with dessert pleasure...

I blogged months ago about my contribution and photo shoot to appear in the first CRAVE Fort Worth guide: a luxe book deemed, "The Urban Girl's Manifesto: The ultimate guide to women-owned businesses in Fort Worth, featuring more than 100 entrepreneurs you need to know."

The beautiful book is out and available for the public! Below is my spread for Linguine and Dirty Martinis. Check out my fan page on Facebook to view the enlarged spread.

This guide also features over 100 more local businesses along with significant discounts to use at your disposal. The books are $19.95 and available for purchase-- email me to secure your copy before I run out!