Yesterday we hosted a luncheon for 49 visitors from all over Great Britain....and loved every minute! The tour from Travelsphere was in Indianola to tour the B.B. King Museum, hear some wonderful live music and to enjoy a Southern Luncheon at The Crown! What a great group they were!
The blues and jazz music of Alfonso Sanders, head of the Fine Arts and Music Department at Mississippi Valley University, was absolutely perfect. He sat in a corner of The Crown singing and talking to the crowd. We had lots of other diners in addition to the tour group and what a treat for them too! When Alfonso sings "Summertime" you just have to sing along. But I did it in a whisper....Alfonso's voice is too smooth and gorgeous!
Lots of the group were eating Catfish for the very first time (I served the Catfish Allison and Creole Catfish Cakes as well as Chicken Allison) and they loved it! I promised that the recipe would be on the blog....so here it is again and easy to find! Hope you all enjoy trying this recipe at home...but don't forget to come to Indianola to visit the museum, ride down the Indian Bayou and enjoy lunch with us at The Crown!
Our visitors really enjoyed my Dessert Table and they finished off two of the Sherry Trifles and Southern Praline Pies as well as getting a sample of everthing on the table! Love it when my guests are in love with our desserts! Several took Mississippi Delta Fudge Pies with them!
Allison Butter - Especially for my new British friends!
1 stick (4 oz) of Butter
½ cup mayonnaise
1 cup Parmesan cheese
4 green onions – finely chopped
1 teaspoon of Worcestershire Sauce
Dash of Tabasco
Put everything in the mixer, let soften and then mix well! Will keep in the refrigerator for 2 to 3 weeks.
To serve: Spread Allison Butter over poached fillets of catfish or chicken pieces – (Cod will work well too.)
Broil until very browned and serve over rice.