An Alfresco Gathering with Costa Kitchen

Photographer and foodie Anna Costa teamed up with Bijoux Events, Precious and Blooming, Pretty Vintage Rentals and Firestone Estate to bring you fresh inspiration for your summer entertaining.

Prepare to send your taste buds soaring in delight with Anna’s drool-worthy photos and signature California Comfort cuisine: Pork Loin Tacos, Branzino, Brussel Sprouts and Roasted Corn Salad with Bacon and Jalapenos…YUM! Lucky for us, she’s even shared a few original recipe secrets to get us going for our next fete. Cheers to sweet summer gatherings!

Roasted Corn, Bacon & Jalapeno Salad

Ingredients:

8 ears of corn, husks on
⅓ cup diced jalapeño (no seeds)
⅓ cup finely chopped chives
4 strips cooked thick applewood smoked bacon, chopped

Vinaigrette:

1 tbs Dijon mustard
¼ cup freshly squeezed lemon juice
1 ½ tsp salt
¾ tsp ground pepper
½ cup olive oil

Directions:

Turn gas grill to medium high and place corn with the husk onto the grill. Cook for approximately 10 minutes and then flip. Grill for long enough so the corn kernels get some nice roasted color. If you don’t have a grill, you can boil or bake your corn instead.

While your corn is cooking, mix together the vinaigrette ingredients and set aside.

Cut corn off the cob and place corn in a large mixing bowl. Add jalapeños, chives and bacon. Drizzle vinaigrette on top and mix thoroughly. Serve!

Pork Tacos with  Grilled Onions and a Chili Lime Aioli

Ingredients:

6 pork loins sliced thin
1 medium onion cut into rings
cilantro chopped (approx 1 cup)
chili lime aioli (recipe below)
8 corn tortillas

Chili Lime Aioli Recipe:

6 tbs mayonnaise
1/4 teaspoon ground chili pepper
1 tsp lime juice
1/4 teaspoon Lawry’s Seasoning Salt

Directions:

Heat gas grill to medium high. Salt and pepper the pork loins and onions and brush with olive oil. Grill pork loins for approx 3 minutes on each side or until done. Grill onions until nicely browned on both sides. Slice the pork and onions and set aside.

While the grill is still hot place 8 corn tortillas on the grill for 30 seconds each side or until browned slightly. Remove and turn off grill.

To assemble tacos put a small dollop of the aioli in the middle of a corn tortilla. Top with pork, onions and cilantro. Repeat with the remainder of the ingredients and serve immediately.

“Put together friends, food, a California backdrop and VOILA you have bliss! Jessica of Bijoux Events masterminded and coordinated everything from the location (breathtaking Firestone Estate) to the tiniest styling adjustments of each dish. Kellye of Precious and Blooming orchestrated the gorgeous floral and a brought her impeccable eye for making the simple look extravagant. And the lovely ladies from Pretty Vintage Table (Debbie & Candice) generously lent their one-of-a-kind pieces to add a level of charm that was not only unique but exquisite as well.

To find more recipes simply go to costakitchen.com or check out michaelandannacosta.com to see more photography inspirations.” – Anna Costa

Photography: Anna Costa | Food + Recipes: Costa Kitchen | Coordination/Planning: Jessica Kiupers | Florals: Kellye Kodack | Rentals: Pretty Vintage Rentals | Venue: Firestone Estate