Enhance the fireworks with a pair of 3-D fireworks glasses. They will give your light show a cool kaleidoscope effect. Available at amazon.com or 3dglassesonline.com
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These stacked tomatoes (red, green and yellow) layered with fresh mozzarella, basil leaves and topped with a good olive oil and a little salt and pepper... de-lish!
One dish that I've had at a fabulous Birmingham restaurant called the Hot & Hot Fish Club is so good! I may try to "wing it" with the recipe. It is a stack of heirloom tomatoes similar to the photo above. It doesn't have the mozzarella and basil though. It is simply a stack of tomatoes topped with with an aioli chive sauce. Around the base of the tomatoes are a few peas, corn and little pieces of fried okra... a very southern salad. I don't recall what type of peas, but a cream pea or black-eyed pea would probably do just fine.
My Aioli Chive Sauce (to go on top of the stacked tomatoes)
½ cup mayonnaise
3 tbsp. lemon juice
½ tsp. lemon zest
1 minced clove of garlic
1 tbsp. chopped chives
a little Kosher salt and freshly ground pepper
In a medium bowl, mix all of the ingredients and refrigerate until ready to use.South Georgia Caviar (this is a dip, but can be used as a cold side dish)
2 15 oz. can black-eyed peas, drained
1 15 oz. can whole kernel corn, drained
1 10 oz. can Rotel (diced tomatoes and green chilies)
½ cup chopped fresh jalapeno peppers
2 cups chopped red bell pepper
½ cup chopped onion
1 8 oz. bottle Italian dressing
In a large bowl, combine all ingredients and stir gently. Refrigerate overnight and serve with corn chips.
credit Paula Deen