Lawmaker-chefs cook primo appetizers for charity

Forty-nine members of Congress displayed their cooking and serving talents in a congressional cook-off at the 27th annual March of Dimes Gourmet Gala last week.

Sen. Tom UdallTom UdallFCC chair: Trump hasn't tried to intervene on Time Warner merger Overnight Finance: GOP divided over welfare cuts in budget | Lawmaker loses M on pharma stock he pitched | Yellen says another financial crisis unlikely in our lifetimes Overnight Regulation: EPA moves to repeal Obama water rule | Labor chief to review overtime rule | Record fine for Google MORE (D-N.M.) won the evening’s top honors with a watermelon pine nut gazpacho.

Lawmakers shed their formal images and embraced the event’s light, fun atmosphere. Donning aprons, they served food and exchanged jokes and stories with attendees. Overall, they helped the March of Dimes raise $625,000.

Below is a sampling of the lawmakers’ appetizer entries.

Recipe: Spinach Balls

Sen. John CornynJohn CornynLive coverage: Senate heads for dramatic healthcare repeal vote Senate GOP floats scaled-down healthcare bill McCain returning to Senate in time for health vote MORE (R-Texas) and his wife, Sandy

Key ingredients: Frozen, chopped spinach; herb-seasoning stuffing mix, Parmesan cheese

The spinach balls featured perfectly balanced flavors and were popular among event attendees.

Recipe: Tagliatelle with Truffle Butter

Rep. Jo Ann Emerson (R-Mo.) and her husband, Ron Gladney

Key ingredients:
Truffle butter, heavy cream, fresh chives

Chef Emerson’s notes: “This is a great meal that I can make when I get home after a long day at work.”

Assessment: The pasta was cooked perfectly. The sauce was flavorful without being overbearing.

Recipe: Maryland Crab Cakes

House Majority Leader Steny Hoyer (D-Md.)

Key ingredients: Maryland blue crab meat, Dijon mustard, Old Bay seasoning

The crab cakes were dry. They were prepared in advance and were kept warm until service time, likely accounting for the bland taste and dryness.

{mospagebreak}Recipe: Olive Tapenade

Sen. Johnny IsaksonJohnny IsaksonTrump labor board nominees advance in Senate Trump to GOP senators: Cancel your recess Let’s not roll back bipartisan progress on global food security MORE (R-Ga.) and his wife, Dianne

Key ingredients:
Capers, anchovies, black olives

Chef Dianne Isakson’s notes:
“This is Johnny’s recipe. He makes it at home. When he makes it, he doesn’t measure anything. He just does it till it tastes good.”

This dip is for anyone who loves olives. A deep, rich olive taste was perfectly balanced by the bitterness of the anchovies. Attendees raved about this dish.

Recipe: Florida Crab Stuffed Mushroom Caps

Chefs: Rep. Jeff Miller (R-Fla.) and his wife, Vicki

Key ingredients: Worcestershire sauce, sherry

Assessment: The interplay of the ingredients in this offering was brilliant. The full flavor of the mushrooms balanced the sweetness of the crab perfectly, creating a memorable dish.

Recipe: Italian Cream Cake

Chefs: Rep. Randy NeugebauerRandy NeugebauerWarren’s regulatory beast is under fire – and rightfully so Dem senators to Trump: Don't tell consumer bureau chief 'you're fired' Overnight Finance: Carson, Warren battle at hearing | Rumored consumer bureau pick meets Trump | Trump takes credit for Amazon hirings | A big loss for Soros MORE (R-Texas) and his wife, Dana

Key ingredients: Buttermilk, flake coconut, cream cheese frosting

Assessment: The cake was moist and light. The icing was heavenly. One attendee said, “This cake has the prefect cake-to-frosting ratio.”

Recipe: Avocado, Toasted Corn, and Chipotle Salsa

Rep. Silvestre Reyes (D-Texas) and his wife, Carolina

Key ingredients:
Sweet corn, chipotle chilies, red wine vinegar

This dish was the biggest surprise of the evening.  It appeared to be a simple avocado dip, but the chipotle chilies added a smoky, robust taste that contrasted with the creamy texture of the avocados.

Recipe: Creamy Grits with Shrimp

Chefs: Rep. David Scott (D-Ga.) and his wife, Alfredia

Key ingredients:
Shrimp stock, bacon

Assessment: An authentic interpretation of one of the South’s finest dishes, this was hands down the best dish of the evening. The grits were creamy, rich and decadent. As word of the grits spread, attendees flocked to the Scotts’ station to taste the talk of the event.