Recipes & Entertaining
Annette Joseph is a stylist and entertaining expert, known for her flair with food prep and presentation. We’re delighted to share another recipe from her new book, Picture Perfect Parties. This Porcini Mushroom Risotto pairs wonderfully with Annette’s Roast Chicken recipe.
As a stylist, Annette Joseph is well known for her flair with food prep and presentation. Her motto is “make it simple and make it gorgeous.” In this excerpt from her new book “Picture Perfect Parties,” Annette coaches us in preparing an elegant Sunday Night Supper centered around her Roast Chicken recipe. The theory behind this special meal – warm, comforting food that is fairly simple to make, delicious, and brings everyone to the table for an enjoyable conversation. We know you can duplicate her dishes with little effort, bringing the tradition of Sunday Night Supper to your home.
David Bradley, Executive Chef of Lure in Atlanta, Ga.
- 8 oz. Peekytoe or other fresh crabmeat
- 3 tbsp mayonnaise
- 2 tbsp Crystal hot sauce
- 1 tsp Old Bay Seasoning
- 1 tsp Fresh lemon juice
- Pick through crabmeat to remove any small slivers of shell that remain. Take care to leave crab in as large pieces as possible.
- Combine with remaining ingredients and fold gently to avoid breaking down crabmeat.
- Keep cold.