May 24th - Large Eclectic Crowd

Cafe Davis swung back into operation on the 24th with a large group of folks crowded on the deck again. Mike and I have been talking... if we manage to buy this house, our major renovation project would be to add a formal dining room and Butler's Pantry. Life would be much more civilized. :) But in the meantime, we're just counting our lucky stars that the weather has cooperated and allowed so much dining al fresco. The guests tonight were my parents, Linda and Jerry Cockrell, Gretchen Hazard, Michelle Moreau, Jenda Krauklis, Aimee Brickner, Andrew and Nicki Barnes, Megan McQuighan, and Tiffany Pryce. Alysia's parents win the long-distance guest award this year, traveling from Augusta, Georgia to partake in the festivities. Dinner tonight was supposed to be Garlic and Pepper Marinated Flank Steak, but the Sirloin was considerably cheaper at Costco so I went that route. We also had Roasted Baby Potatoes with Capers and Rosemary, and Spicy Tequila-Spiked Cherry (although really Grape) Tomatoes. The beverage was Merlot. I think the tomatoes were kind of the crowning achievement of Cafe Davis. They were actually supposed to be stuffed and served like hors d'oeuvres. The only problem is that I, as usual, did not read the recipe far enough in advance, and I really didn't have time on my hands to stuff 40 or so tiny tomatoes. My tweaked recipe follows - they are great as a side dish, or would be delicious on top of steak, chicken, pasta or rice. Finally, I must comment on the amazing diversity of desserts that this crowd came up with... WOW! We had a delicious homemade chocolate concoction, Ben & Jerry's ice cream, fresh sweet strawberries, fantastic chocolately brownies, a cheesecake assortment, and more! It was heaven!

Spicy Tequila-Spiked Cherry Tomatoes

1 Tbsp olive oil
2 pound small cherry tomatoes (about 35)
2 fresh jalapeno chiles, seeded and chopped
2/3 cup spicy V-8 juice
6 tablespoons white tequila
2 tablespoon minced white onion
2 tablespoons minced fresh coriander leaves
1/2 teaspoon salt
1/2 teaspoon celery salt


Heat olive oil in a large skillet and add tomatoes. Saute until soft and the skins begin to split, about 4 minutes. Remove from heat and set aside. In a small saucepan, combine the remaining ingredients. Simmer on medium-low heat to combine the flavors about 5 minutes. Add the liquid to the skillet with the tomatoes and bring to a boil. Remove from heat and serve.