I know, I know – I just shared a recipe for homemade french fries on Friday, but I couldn’t resist sharing this rendition with you guys. My first taste of this wonderful fry flavor fry at Gordon Biersch, a national brewery/restaurant chain. I was blown away by their sheer awesomeness, and immediately went home and tried to re-create them. Several attempts were made, but none of them turned out quite right.

I’d been using olive oil to create the garlic-parsley infusion, which just seemed to make them extra greasy. The next time I tried butter instead. Once I swapped that out, bingo! Right on the money. These fries are drop dead delicious, ya’ll. A pungent bite from the garlic, a hint of lemony-herby goodness from the parsley. Certainly a great side dish, but these stand alone as an appetizer as well. With football season only a few weeks away (can I get an Amen?), I’m going to be looking for fun new munchies to make for my guys during the game. These fries definitely fit the bill!

I know it’s kind of lame to post a veggie platter, but I get so many rave reviews on the dip, I thought it was worth sharing. It’s creamy, cool, herby, and delicious. I always make this for pretty much every cookout we have, and because of it’s portability, it’s great to take to a friend’s house for a potluck as well.

I’m sure lots of you folks are planning to do a little get-together in the backyard for Dad, so trash that overpriced store-bough plastic tray nonsense, and make a gorgeous platter yourself. My standard veggies to use are baby carrots, sliced cucumber, broccoli florets (blanch them for a minute), celery sticks, cherry tomatoes, and radishes. If you happen to have any leftovers, it makes for an awesome chopped salad!

I hope everyone has a lovely Father’s Day weekend with plenty of quality family time. We’re hoping to get some boat and beach time in. Haven’t made it out to the sandbar (a little strip of land off the coast only accessible by boat. Mostly locals, and a lot less crowded than Assateague Island beach) yet, had had some boat issues, which were taken care of this week. So, we’re hoping to get out there on Sunday and relax. I feel very blessed to have both a great dad, and a great husband in my life. Have a great weekend, everyone!

Have you ever had homemade pimento cheese? If not, you haven’t lived. It’s so delicious, but simple and easy. I always have the ingredients for this quick appetizer on hand – it’s a great recipe that can be thrown together quickly for unexpected guests. Which, when you have a kegerator full of homebrew and a pool, happens fairly often in the summertime.

It’s also great in grilled cheese sandwiches, baked as a hot dip, or stuffed inside of a burger before grilling. Be careful though, there is a condition that I’ve come to call “Pimento Cheese-itis” that comes from eating close to a whole batch by yourself. Check yourself before you wreck yourself, ya’ll – and don’t let it happen to you! Keeps in the fridge for a few days, if it makes it that long.

Strangely enough, I don’t care for cream-based soups. Keep all your chowders, and cream of mushrooms – I’m a tomato in my soup kinda gal. Jon, my husband, however – LOVES all creamy soups. And, cream of crab is right at the top of his list! The sweet cream and the crab are just perfect together, the flavors mingling and playing off each other.

It’s a quick and easy dinner to make too, which is why I love it – a light roux, a quick saute of some celery and onions, then adding the liquids and thickening. I like to add the crab in the last few minutes of cooking time. You want the meat to remain in chunks, and not disintegrate. Don’t sweat it if it does though,  it will still be delicious!

I usually do not tend to think of soups as elegant dining – but cream of crab definitely is. It’s heavier and filling, so it would be great for dinner served with a green salad. But, served in a cup and saucer it makes an impressive first course. The sherry on top is optional, but I really like the sharp bite it lends to the creamy soup. Enjoy!