Get started with BUTTERMILK BISCUITS With SALTY SORGHUM BUTTER, CHILLED TOFU With APPLE SOY SAUCE, or dip your tortilla chips, crackers, or veggies into a decadent DEVILED CRAB DIP!!!
Enjoy a delightful Soup and Salad Course of AMOND-POACHED CHICKEN SALAD or JUICY STEAK & TOMATO SALAD, with GREEN CORN SOUP or FROGMORE STEW With OLD BAY AIOLI.
Move into your main dish of FRIED GREEN TOMATO And OKRA PO-BOYS With SMOKED-FISH VINAIGRETTE, BEST-EVER COLD FRIED CHICKEN, LAMB CHOPS With BURNT-BREAD SALSA VERDE, or, GRILLED-And-CHILLED BEEF With BUTTERMILK-HORSERADISH SAUCE,.
Indulge your sweet tooth with a new twist on an old-fashioned BOSTON CREAM PIE, PEACHES And CREAM ICE CREAM CAKE, RAW BERRY TART With COCONUT CREAM, or; MARINATED WATERMELON With WHIPPED FETA CHEESE.
AUGUST 2018 has all of this and so Much MORE inside The MEXICO Issue of FOOD & WINE Magazine.
-CCG
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