Featured Cookbook

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1. Herbed Goat Cheese Dip

2. Potato Salad with Lime and Sun-Dried Tomatoes

3. Extra Thick Hot Fudge Sauce

Book Description

The next best thing to actually living on an island paradise is being able to bring a bit of paradise home. Bob and Melinda Blanchard shared their own “paradise found” in their book A Trip to the Beach, the true story of the couple’s adventures as they escaped civilization to open a restaurant on the Caribbean island of Anguilla. Now in At Blanchard’s Table, the couple extends the celebrated warmth and hospitality of their acclaimed restaurant, and its delicious menu, to our homes. The happy result is a cookbook that’s as much a pleasure to read as it is enjoyable to follow.

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At Blanchard's Table: A Trip to the Beach Cookbook

Authors: Melinda Blanchard, Robert Blanchard

Date: March 2003

ISBN: 0609610821

Publisher: Clarkson Potter

Hardcover

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We have two lime trees in front of the restaurant, and from them we often get the freshly squeezed lime juice that gives this recipe its punch. It's good alongside simply grilled meats and barbecued chicken as well as a more elegant leg of lamb. You can also toss in a handful of pitted black olives if you like.

Servings: 8

• 3 pounds small new potatoes

• 1 cup sun-dried tomatoes packed in oil, drained and finely chopped

• 1 cup Hellmann’s mayonnaise

• 2 tablespoons freshly squeezed lime juice

• 2 teaspoons freshly grated lime peel

• 1 medium garlic clove, minced

• 4 drops Tabasco sauce

• 1 teaspoon salt

• 1 teaspoon freshly ground black pepper

• 1/4 cup coarsely chopped fresh parsley

1. In a large pot, cover the potatoes with lightly salted water and bring to a simmer over high heat. Cook just until tender, 15 to 20 minutes, depending on size. Drain and rinse under cold water for a minute or two to stop them from cooking further. Drain well again and allow to cool completely. Cut the potatoes in half or quarters and set aside,

2. Put the sun-dried tomatoes into a small bowl. Add the mayonnaise. Lime juice. lime peel, garlic, Tabasco, salt, pepper, and parsley, and whisk to blend.

3. Toss the potatoes with enough dressing to coat. Serve cold or at room temperature.

More From This Book:

1. Herbed Goat Cheese Dip

2. Potato Salad with Lime and Sun-Dried Tomatoes

3. Extra Thick Hot Fudge Sauce

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