Author: Debbi Covington

Who doesn’t love a steak hot off the grill? It’s a great go-to dinner party entree. Hmm, what else to serve? Choosing a baked potato or mashed potatoes can be kind of boring. And then there’s the business of selecting a salad and dessert. Oh yeah, gotta come up with an appetizer, too.

Vince recently had a hankering for grilled Italian sausages with onions and peppers. Just a hint of autumn in the air makes us both miss North Carolina and the NC State Fair that’s held every October in Raleigh. Raleigh, besides being the place of my birth, is also known as THE Capital to NC native Andy Griffith fans.

The days are getting shorter and the nights are getting longer. While very grateful for the change of seasons and the beautiful autumn décor, unfortunately for me, I’m totally solar powered. Sun-charged Vitamin D is my best friend. I’m all-over-the-place busy when the sun is up, and I need an afternoon nap on rainy days. I’m close to worthless when it’s completely dark outside. That’s why I’m so sad to see the summer come to an end.

It’s your turn to host a dinner party. Your husband wants to grill hamburgers and brats but you’re thinking of serving something a bit classier. Still, you want to be able to visit with your guests and you’d rather not be trapped in the kitchen all night. What to serve? What to serve? You’re in luck! This week’s menu offers a fabulous dinner with an Italian twist and concludes with The Best Ice Cream Dessert in the World. What could be better?

This was supposed to be a Tex-Mex column. And, for the most part it is. The two featured recipes are beef nachos and a yummy pineapple salad with corn and black beans. Vince and I had some friends over for an impromptu Sunday night dinner a couple of weeks ago and this is what we served. I’ll bet I make nachos at least once a month.

Yep. Vince and I had another dinner party. This time it was a steak dinner for four. Vince grilled the ribeye steaks while I did kitchen duty.

Why is it that almost everything tastes better when it’s been cooked over an open flame? Meats, vegetables, breads and even some desserts (like grilled pineapple) just don’t taste as good when they’re roasted in an oven. There’s nothing quite as delectable as the smoky charred flavor that only fire can forge.

I do truly love parties! Besides catering parties, I love attending them and even hosting them. Big parties with tons of people, medium-sized ones with 50 to 60 folks, and small gatherings of less than 20 guests – they’re all fun to me. Who doesn’t like to have a good time with lots of friends, food, beverages and music?

I’m sharing three of my all-time favorite salad recipes this week. Summertime is a wonderful season to indulge in a healthy menu. We’re so very blessed with an abundance of fresh local produce in the Lowcountry. Just add your favorite protein topped with a drizzle of vinaigrette to a pile of mixed greens and beautiful and delicious entrees will appear before your eyes. Enjoy!

What a treat! I was recently the guest of honor at the Bluestockings Book Club. For their May meeting, members prepared salad and dessert recipes from The Pat Conroy Cookbook and from my cookbook, Celebrate Beaufort.  Nine recipes were featured – and I tasted them all. Everything was delicious! Look how beautiful the presentations were. So impressive!