Tourist in Swimming Pool...
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drinks and graze near the pool...
(Beef and Watercress Sandwiches)
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Pool Umbrella, Cabo San Lucas, Mexico
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Sip drinks and graze near the pool
The Times-Picayune, New Orleans,
June 27, 2002, Used with
consider myself a beach bum. I love nothing better than to sit on the beach
under an umbrella, dig my toes into the cool sand and read a trashy novel.
when I can't get to the beach, I'm a true swimming pool enthusiast.
I've never been the proud owner of a pool, but my sister has had a backyard
for more than 30 years and she has always told me to consider her pool
And I have done so without hesitation. In fact, I go so often
during the summer
that most of the children and grandchildren know my
special corner of the pool.
set up my lounge chair close enough to dangle
in the cool water while I do cross-word puzzles or read. About every 30
minutes, I slip into the water and do my five
or six laps to cool down.
But what I love most is dining poolside. My sister and her husband have very
simple tastes -- ice cold watermelon, hot dogs,
boiled crawfish or
I certainly don't turn my nose up at any of that, but sometimes I
come up with
more festive fare.
For instance, I like to offer two or three cooling drinks, like
Bushwhackers, Singapore Slings or Bahama Mamas to get everyone in the
spirit. And rather
than serve a full meal, I like an assortment of
appetizers. I think of it as "grazing" around a table of finger food. I find
that food that can be served at room tempera-
ture or chilled works best
during the summer. A large glass bowl of fresh fruit,
including melon balls,
fresh pineapple chunks, strawberries and blueberries, can
be garnished with
fresh mint and drizzled with rum.
If you must have sweets, pick up assorted cookies or small pastries at your
favorite bakery. Prepare as much as possible in advance so you can enjoy the
party. Just remember, if you're serving during the day, don't put out foods
that will spoil quickly.”
Beef and Watercress Sandwiches
2 tablespoons olive oil
1 1/2 pounds filet
1 pound cream cheese,
1 5- to 6-inch piece
peeled and grated
1/3 cup snipped chives
Salt and freshly ground
black pepper to taste
12 slices firm whole
1 large bunch watercress,
Heat the oil in a large
sauté pan over medium-high heat. Add the filet
mignon, and cook for two to
three minutes on each side, or until the meat
is medium-rare and browned on
the outside. Remove from the pan and let
stand for several minutes before
slicing. Slice into thin pieces and set aside.
Combine the cream cheese,
horseradish and chives. Mix well. Season with
salt and pepper.
Spread each slice of bread with some of the
cream cheese mixture. Top half
of the slices with a few sprigs of the
watercress. Arrange some slices of beef
on top of the watercress, and cover
with a few more sprigs of watercress.
Top with the second slice of bread.
Press gently to secure the ingredients. Serve at room temperature.
More from Marcelle's Pool Party:
Seafood Spread and Roquefort
Cream Cheese Loaf
Favorite Pool Party Drinks
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Filet, Filet, Filet
Let them eat bread... with stuff on top!
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