Anatomy of a Dinner Party: a day in the life of a hospitalityaholic
 

Feeling Golden

Written by Patti on June 27th, 2017

Good Morning Darlings!

The sun is finally shining in Atlanta.

Madea and me are loving this weather.

In honor of the sun shining, I am posting gold things today.

I bought these gold beauties on a recent shopping trip in Tampa with bestie Holly (we saw U2, too, but that’s another story).

There’s no place like gold…

And Eric and I finally got around to bottling up the limoncello that has been brewing for months in the pantry (note to self: don’t let it sit so long next time).

The homemade stuff is on the left.

 

Here’s a fun recipe for a yummy cocktail to make with your limoncello. Limoncello Gin Cocktail with Grilled Thyme.

What’s making you feel golden this summer?

xoxo, Patti

 

 

Tiki Drinks

Written by Patti on June 21st, 2017

Good Morning Darlings,

This coming weekend we will gather to celebrate our dear Valerie’s birthday with a tiki bash.

I think this is the perfect drink, shared by my friends at everyone’s party invitation go-to, Evite.

Doing the Pink Flamingo!

You’ll need these for your drinks

 

I would add more rum than this calls for, but that might just be me. In fact, I would use coconut rum because that’s how I roll.

What are you drinking this summer?

xoxo, Patti

 

 

 

 

Stubb Your Ribs + A Giveaway!!

Written by Patti on May 25th, 2017

Good Morning Darlings!

Summer is here (To me, at least. Memorial Day = Start of Summer).

Are you grilling out this weekend? Need some ideas? I’m here to help!

My friends at Stubb’s Legendary BBQ are hooking us up with awesome tips (clean your grill with an onion?! check it out below) and a couple of coupons for $5.00 off any of their fabulous products. That’ll take care of your rub and sauce needs. Wait, that sounded bad..you know what I mean.

DIY sauce recipes: Kick the ketchup habit with some fun, easy and tasty DIY burger sauces that you can make with some items you might already have on hand.

  • Mustard + Original BBQ Sauce: ¼ cup mustard to every 1 cup of BBQ
  • Bang Bang Sauce: Mix together 1/2 cup of mayonnaise, 3/4 cup Stubb’s Original BBQ sauce, 1 heaping tablespoon of hot sauce and either a tablespoon of honey or some brown sugar depending on what I am cooking.
  • Spicy Mayo: ½ cup of mayonnaise and 3 tablespoons of Stubb’s Spicy BBQ sauce
  • Not Just Basic BBQ:

o    For a sweeter BBQ sauce – add 2 tablespoons brown sugar and 2 tablespoon honey to 1 cup of Original BBQ

o    To give your BBQ sauce a spicy kick – add habanero peppers to 1 cup of Original BBQ (add as many as you like depending on your level of spice)

Tips for Grilling your Meat:

  • Start with a clean grill so your burgers don’t stick and fall apart. My tip is to use an onion to clean your grill. Cut the onion in half, and while the grill is heating up, rub the onion across it. The juices from the onion clean the grill and get it ready for use. Note: I DIE! How cool is this, y’all?
  • Make a thumbprint in the middle of the patty before putting it on the grill. This will help the patty come our nice and flat (not puffy in the middle) and the meat will be cooked evenly throughout.
  • Avoid burning or charring your meat by flipping it every couple of minutes. It’s a myth that you shouldn’t flip your meat! The hotter the grill, the more often you should turn it.

And some recipes to help you win that burger cook off. You go, girl!

Full Recipes:

  1. Toasted Pecan Burger:
  • Ingredients

–       1 pound ground chuck

–       ¼ cup chopped red onion

–       ¼ cup chopped pecans, toasted

–       1 tablespoon finely chopped green bell pepper

–       3 tablespoons Stubb’s Original BBQ Sauce

–       2 tablespoons Stubb’s BBQ Spice Rub

–       Lettuce, mayonnaise, and toasted buns, for serving

  • Instructions:

–       Mix together the chuck, onion, pecans, bell pepper, Stubb’s Original Bar-B-Q Sauce, and Stubb’s Bar-B-Q Spice Rub. Shape into 3 large or 4 average-size patties. (The burgers may be mixed and shaped earlier in the day; refrigerate until ready to use.)

–       Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)

–       Grill the burgers over direct medium heat, first on one side then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.

  1. Stubb’s Fried Egg Burger with Spicy Mayo:
  • Ingredients

–       ½ cup mayonnaise

–       3 tablespoons Stubb’s Spicy BBQ Sauce

–       2 lbs. lean ground beef

–       1/3 cup Stubb’s Texas Steakhouse Marinade

–       2 tablespoons vegetable oil

–       6 eggs

–       6 hamburger buns

–       Tomato

–       Lettuce

–       Blue Cheese (optional)

 

  • Instructions:

–       In a small bowl, mix the mayonnaise and Stubb’s Spicy BBQ sauce. Set aside.

Using your hands, mix the ground beef and marinade. Divide meat into six patties.

–       Prepare the grill for direct cooking. Cook the burgers for 6-7 minutes on each side for medium doneness.

–       Heat a large non-stick skillet on medium heat. Add 1 tablespoon of vegetable oil. Crack eggs into skillet and cook until the whites are set but the yolk is still runny, approximately 3 minutes. If you prefer your eggs over easy, flip and cook for an additional 15-20 seconds.

–       Assemble the burger in the following order: bottom bun, lettuce, tomato, cooked burger, blue cheese (optional), then egg. Spread the spicy mayonnaise on the top bun and place on top of the egg.

  1. Stubb’s Stuffed Burger: 
  • Ingredients

–       2 lbs. ground beef

–       3/4 cup Stubb’s Original BBQ Sauce

–       2 tablespoons Stubb’s Beef Marinade

–       2 tablespoons Stubb’s BBQ Spice Rub

–       7 oz. can of nacho sliced jalapenos

–       3/4 cup shredded cheese

  • Instructions

–       In a large bowl, mix the ground beef, Beef Marinade, and Bar-B-Q Spice Rub together with your hands.

–       Use about 1/3 cup of meat and press it into a thin patty with your hands. Top the patty with one tablespoon sliced jalapenos and two tablespoons shredded cheese, leaving at least a ¼” rim around the edge. You can adjust toppings per your taste.

–       Press out another thin patty. Place the second patty on top of the first patty and use your fingers to seal the two patties together well. Repeat another five times to make a total of six burgers.

–       Grill burgers over medium-high heat for 4-5 minutes per side, flipping once during cooking. Baste with Stubb’s Original Bar-B-Q sauce during last 3 minutes of cooking.

–       Serve on a bun with your favorite toppings.

Okay – leave a comment and you might be one of the winners of those $5 Stubb’s Certificates. If you do not comment, I will use them all myself, make all of these burgers at my house and not invite you. And nobody wants that.

xoxo, Patti

 

 

Oh Happy Party Day!

Written by Patti on May 24th, 2017

Good Morning Darlings!

I get so many emails everyday touting everything from vacation spots to dog collars. It could make a girl’s head spin.

Once in a while, something comes across my desk that makes my head spin in a good way. Today that something is Oh Happy Day – a website packed to the brim with everything I love and makes me scream “TAKE MY MONEY!”

With Memorial Day almost here – can you believe it? Some friends actually had to remind me that it was THIS WEEKEND. Gah. I am so not ready. But I might be if I can get speedy shipping from my friends at Oh Happy Day. Take a look a some of their adorable offerings. And, no, they didn’t send me any product, I’m just in love.

Peacock Balloons! Oh my word.

Beach ball napkins!  I need a beach house, y’all!

Step aside, Imma need this to serve lemon layer cake on.

I’ll take the ‘Cheers’ cocktail stirrers, please.

 

You get the idea. If you need me, I’ll be shopping!! Tomorrow, we’ll talk about grilling out.

xoxo, Patti

 

St. Simons Island-The Shocking Truth Part 1

Written by Patti on May 19th, 2017

Good Morning Darlings,

After spending four days in St. Simons Island, I must confess. There are secrets there. Many secrets.

And I’m going to share them ALL with you! From the local gossip to how the other half lives, I won’t hold anything back.

Let’s start with the cuisine. What are they feeding folks to give them all that dreamy, swoony looks in their eyes? I went in to get the scoop just for you. Research, of course.

The first night there, I dressed for dinner and made my way to the Solarium. I’m pretty sure I saw Jay Gatsby lingering in the corner, drinking champagne. A well-heeled server offered me a Due West cocktail on a platter. It would be inhospitable not to accept. Research, remember. Our group was met by Chef James Flack and I then spied two gigantic displays of 20+ pound fish and an assortment of seafood on a table facing the Atlantic Ocean and its lulling waves. I was starting to feel relaxed. Too relaxed. Was I falling under a spell?

Chef Flack and his fish

A closer look at those fish

Wine glasses clinked and course after course of luscious seafood was brought to our table. Sparkling conversation ensued. I could see how a mere mortal might succumb to such delights. But not I! I was stronger than that.

You know I can’t resist a beautifully set table.

Luscious Crab Cakes

Grouper over grits

Perhaps just one more bite of the creme’ brulee before retreating to my king sized bed where the only sound was waves crashing on the beach.

The most amazing creme brulee.

No, not I….zzzzzzzzzzzzzz.

xoxo, Patti

 

Gift Giving Etiquette In Time For Mother’s Day!

Written by Patti on May 11th, 2017

Good Morning Darlings!

Our newest correspondent, Gwen Lewis created this wonderful infographic on choosing the perfect gift for anyone. It is spot on. Take a look. Welcome Gwen!

 

The Chad – It’s A Drink!

Written by Patti on May 5th, 2017

Good Morning Darlings,

St. Simons Island was a swoony dream. I can’t wait to share all my secrets.

For today, I will leave you with a cocktail I enjoyed when I visited. It’s called the Chad. It was created by, well, you know, The Chad.

Take a look at the recipe here and make one (or three) for you and some friends this weekend. It is divine! Click here to watch the real life Chad show you how to make it! I love that southern accent.

Oh you are going to love this!

Make a Chad or two and welcome the month of May! More to come!

xoxo, Patti

 

AOADP – On Location!

Written by Patti on April 29th, 2017

Good Morning Darlings,

For the next 4 days I will be on location, bringing you tons of fun photos and trip bits.

Where am I going? Can you guess?

Tomorrow I’ll be here!

Join me for more fun!

xoxo, Patti

 

Mushrooms – Guest Post!!

Written by Patti on April 27th, 2017

Good Morning Darlings,

I love mushrooms. Like I REALLY love mushrooms. They are always in my fridge, ready to make something taste even better.

My new friend, Joe, knows all about mushrooms. Do you know they are a superfood? Finally something I love to eat is a superfood (why can’t pizza be a superfood!?!?)

Anyhoo, mushrooms are anti-inflammatory and they taste delicious.

Joe, take it away!

The Science of Mushrooms

ALL the mushrooms!!

Wasn’t that cool? Now go eat some mushrooms.

xoxo, Patti

 

Easter Re-runs!

Written by Patti on April 15th, 2017

Good Morning Darlings,

Still crushing on Easter – only 1 more day!

If you are looking for inspiration, here are a couple of my favorite blog post about my favorite spring day. Enjoy!

It’s a Swoozie’s Easter!

Easter With The Fam

Peeping Easter

I’ll leave you with a link to the lemon meringue pie I’ll be making on Sunday. The recipe is by my sweet friend, Brookie Lark, who created the Anatomy of A Dinner Party logo and makes everyone swoon with her famous blog, Cheeky Kitchen. I LOVE Brooke.

Isn’t this pie a beauty? Thanks Brookie!!

Happy Easter my Bunnies!

xoxo, Patti