Friday, June 22, 2018

JULY 28, 2018: CATE AND DOUG HOST ON A BOAT



LET'S GO BOATING!!!


My husband and I bought a new boat a while back, so we've decided we're hosting our Supper Club dinner on board!  We moved it from our regular August date to July since we have a wedding in August.

AHOY!!!


Here's what we're going to enjoy:

MENU:

APPETIZERS:
PINEAPPLE SALSA AND CHIPS
MEXICAN LAYERED DIP

MAIN COURSE:
PULLED PORK AND BBQ CHICKEN SLIDERS

SIDES:
MARINATED CUCUMBERS, ONIONS and TOMATOES
JALEPENO POPPER POTATO SALAD

DESSERT:

KEY LIME BARS

DRINK:
A PITCHER OF - SEABREEZE PUNCH


Here's what our group will probably look like:


The day ended up being absolutely fabulous - 4 couples, a boat, delicious food and drinks.  What more could you ask for?

PINEAPPLE SALSA



4 plum tomatoes, diced
1/2 large red onion, diced
1 medium green bell pepper, diced (or 2 jalapeno peppers, depending on whether you want it spicy or not)
2 1/2 cups pineapple, diced (about 1/4 pineapple)
1/2 cup cilantro, chopped
1 lime, juiced
salt, to taste

Add all ingredients to large mixing bowl. Toss to combine. Season with more salt, if necessary.

PULLED PORK SANDWICHES

For the Pork Sandwiches:
Potato Rolls
1 jar Pickles
BBQ Sauce to serve
Honey Mustard to serve
1 4-5 lb. Pork Shoulder (I ended up buying a 9 lb. pork butt)
Salt
freshly ground Pepper
2 Onions (sliced)
4 cloves Garlic (smashed)
1 TBSP Brown Sugar
1 TBSP Chili Powder
1 TBSP Cumin
2 bottles Beer

For the Cole Slaw:
1 head Green Cabbage (sliced or shredded thinly)
1 large Carrot (finely shredded)
3/4 cup Mayonnaise
3 TBSP Apple Cider or Rice Wine Vinegar
2 tsp Celery Seed
2 TBSP Sugar

STEP 1:
For the Pork Sandwiches: In the slow cooker, create a bed of onions and garlic.

Season the pork shoulder generously with salt and pepper. In a large cast iron pan, sear the pork on all sides.

Then transfer to slow cooker.

Deglaze the pan with some beer, scraping up brown bits. Pour contents of the pan into the slow cooker. Add the sugar, spices and remaining beer and cover. Cook the pork on low for 4 to 6 hours. Shred the pork, and transfer to container with some of the cooking liquid.

STEP 2:
For the Cole Slaw:

In another small bowl, combine the mayonnaise, apple cider vinegar, celery seed, sugar, and season with a pinch of salt and freshly ground pepper, and mix to thoroughly.

Add the dressing to the cabbage, and toss to coat.

STEP 3:
Potato or Hawaiian soft Rolls
BBQ Sauce to serve
Honey Mustard to serve
1 jar Pickles
Slice bread and lightly toast, if desired. Assemble open faced sandwiches with pork, cole slaw, bbq sauce, honey mustard, and pickles.

(NOTE: You only need to pour the beer up to the bottom of the pork, because the onions will release water.)

BBQ PULLED CHICKEN
(Adapted from southern plate.com)

5 lb boneless skinless chicken breasts
1 TBSP salt
1 tsp pepper
1 1/2 cups apple cider vinegar
2 TBSP brown sugar
1 TBSP hot sauce (I use tabasco)
1 tsp crushed red pepper flakes

Place chicken in slow cooker. Pour cider vinegar over and add salt and pepper.
Cook on high, 4-5 hours or low, 8-9 hours. Use tongs to remove chicken from slow cooker - note that chicken will fall apart as you do this.
Take out 2 cups of liquid from the slow cooker and discard rest. To that two cups, add brown sugar, hot sauce, and pepper flakes. Stir. Put chicken back in slow cooker, pour sauce over, stir, and enjoy!

MARINATED CUCUMBERS, TOMATOES AND ONIONS
 (recipe to follow) JALEPENO POPPER POTATO SALAD


6 – 8, potatoes, scrubbed and cut into bite-size pieces
8 slices cooked bacon
3 jalapeno peppers, diced and deseeded
3 green onions, thinly sliced
1 cup cream cheese
1/2 cup shredded Monterrey Jack cheese
1/2 cup shredded cheddar cheese
1/2 cup mayonnaise

Place the potato pieces in a large pot, cover with water and cook over a medium high flame until it reaches a boil. Turn flame down and simmer for 15 minutes or until the potatoes are fork tender. Once the potatoes are done cooking, place them in a colander and rinse them under cold water. Let drain.

While the potatoes are cooking, cook your bacon according to package directions. Remove cooked bacon from the pan and crumble into small pieces.

In a large bowl, combine cream cheese, mayonnaise, the shredded cheeses, the diced jalapeno peppers, onions, and crumbled bacon. Stir to thoroughly combine.

Add the cooked potatoes to the jalapeno popper mixture. Toss well to coat the potatoes.

Cover the bowl and place it in the refrigerator. Chill for at least 2 hours.

KEY LIME BARS
(Adapted from Martha Stewart)

These little gems are a perfect ending to a summer meal.  They need to be kept refrigerated, as they will get too soft fairly quickly, and this recipe made 8 perfect pieces for my supper club.  It's cold, tangy and sweet - delicious!
marthastewart
5 3/4 oz graham crackers (about one-third of a 1-pound box), ground to fine crumbs in a food processor (1 cup plus 2 1/2 tablespoons)
1/3 cup sugar
5 TBSP unsalted butter, melted
3 large egg yolks
1 1/2 tsp finely grated lime zest (about 2 limes)
1 can (14 ounces) sweetened condensed milk
2/3 cup fresh Key-lime juice (about 20 Key limes)
1/4 cup heavy cream

Preheat oven to 350 degrees F. Stir together crumbs, sugar, and butter in a small bowl. Press evenly onto bottom of an 8-inch square glass pan. Bake until dry and golden brown, about 10 minutes. Let cool in pan on a wire rack. Leave oven on.



Place egg yolks and zest in the bowl of an electric mixer fitted with the whisk attachment; beat on high speed until mixture is very thick, about 5 minutes.
On medium speed, pour in condensed milk in a steady stream, scraping down sides of bowl. Beat on high speed until thick, about 3 minutes.
On low speed, add lime juice; mix until just combined.

Pour filling over crust; spread evenly.

Bake until just set, about 10 minutes. Let cool completely on a wire rack. Chill at least 4 hours or overnight.


Cut dessert into 1 1/2-by-2-inch rectangles. Garnish each with whipped cream and enjoy!!!

SEABREEZE PUNCH


In a pitcher combine:

6 cups grapefruit juice, cold
1 1/2 cups vodka
4 cups cranberry juice, cold
1 1/2 cups pineapple juice
1/4 cup of simple syrup (or more if you need it to be a bit sweeter)

Optional: add club soda to make more per serving
Lime slices and cherries, for garnish

Our boat!



Pulling into our cove on Lake Lanier for the day (where the Netflix show Ozark is filmed):


Captain Doug at the helm:





Wendy's fabulous pineapple salsa:

And Wendy's great Mexican layered dip!

Perfectly perfect low humidity sunny and warm weather:
Our new "toy" - the Lily Pad!




Our dinner spread:


Sneaky shot of Mark enjoying dinner from backup camera! ;0)

A few of the ducks in "duck cove"


End of the evening - pulling back into the marina at dusk before we docked and enjoyed dessert:


Such a fun and fabulous day on the lake with great friends and great food!!!



Next up to host? Scott and Wendy in October!

Thursday, May 17, 2018

JUNE 8, 2018: LESLIE AND MARK!


It's finally SUMMER!  Looking forward to sharing food and laughter with our friends again - 


This June's Supper Club is being hosted by Leslie and Mark:


Here's the menu they chose:

MENU:

APPETIZER:

SUN-DRIED TOMATO DIP

MAIN COURSE:

CHICKEN LASAGNA
SPINACH SALAD with Apple-Onion Vinaigrette 
BACON-WRAPPED GREEN BEANS

ASSORTED BREADS

DESSERT:

CREME BRULEE


CHICKEN LASAGNA
wendyluce
(Adapted from My Recipes)

1 TBSP butter 
1/2 large onion
1 (10 1/2-oz) can reduced-fat cream of chicken soup, undiluted
1 (10-oz) container refrigerated reduced-fat Alfredo sauce
1 (7-oz) jar diced pimiento, undrained
1 (6-oz) jar sliced mushrooms, drained
1/3 cup dry white wine
1/2 tsp dried basil
1 (10-oz) package frozen chopped spinach, thawed (or use fresh spinach leaves, chopped)
1 pint white button mushrooms, chopped (optional)
1 cup cottage cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 large egg, lightly beaten
9 lasagna noodles, cooked
2 1/2 cups chopped cooked chicken
3 cups (12 oz) shredded sharp Cheddar cheese, divided

Melt butter in a skillet over medium-high heat. Add onion, and sauté 5 minutes or until tender. Stir in soup and next 5 ingredients. Reserve 1 cup sauce.

Drain spinach well, pressing between layers of paper towels.

Stir together spinach, mushrooms (if using) cottage cheese, and next 3 ingredients.

Place 3 lasagna noodles in a lightly greased 13- x 9-inch baking dish. 

Layer with half each of sauce, spinach mixture, and chicken. Sprinkle with 1 cup Cheddar cheese. Repeat procedure. Top with remaining 3 noodles and reserved 1 cup sauce. Cover and chill up to 1 day ahead.

Bake at 350 degrees F for 45 minutes. Sprinkle with remaining 1 cup Cheddar cheese, and bake 5 more minutes or until cheese is melted. Let stand 10 minutes before serving.

SPINACH SALAD with Apple-Onion Vinaigrette
wendyluce
Fresh Spinach Leaves
Walnuts
Bacon

DRESSING:
1/2 cup sugar
1/2 cup apple cider vinegar
1 tsp grated purple onion
1/2 tsp dry mustard 
1/4 cup vegetable oil
1/2 tsp salt
3/4 cup finely chopped, unpeeled red apple

Place spinach, walnuts and cooked chopped bacon in a salad bowl.  Mix dressing ingredients together, and toss into the salad.  Garnish with more purple onion slices.


SUN-DRIED TOMATO DIP
(Adapted from Taste of Home) 
catebogue
2 pkgs (8 oz each) cream cheese, softened (I use low-fat here)
2 cups mayonnaise (preferably Hellman's)
1/4 cup finely chopped onion
4 garlic cloves, minced
1 jar (7 oz) oil-packed sun-dried tomatoes, drained and chopped
2/3 cup chopped roasted sweet red peppers
2 cups (8 oz) shredded part-skim mozzarella cheese
2 cups (8 oz) shredded Italian cheese blend
1 cup shredded Parmesan cheese, divided
Assorted crackers, pita chips or bagel chips
In a large bowl, combine the cream cheese, mayonnaise, onion and garlic until blended

Stir in tomatoes and red peppers. Stir in the mozzarella cheese, Italian cheese blend and 3/4 cup Parmesan cheese.



 Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining Parmesan cheese.



Transfer to a greased 13 x 9 baking dish. Sprinkle with the remaining Parmesan cheese.
Bake, uncovered, at 350 degrees F for 18-22 minutes or until edges are bubbly and lightly browned. Serve with your favorite crackers or chips.

CREME BRULEE
(Adapted from Alton Brown)

1 quart heavy cream
1 vanilla bean, split and scraped
1 cup vanilla sugar, divided
6 large egg yolks
2 quarts hot water

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins.
denisejones

Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes.

Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days. Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

A few pics from our fabulous evening at Leslie and Mark's (which included Bocce ball on their fab new bocce ball court):

APPETIZER:





SANGRIA: Rose, vodka, grapefruit soda, fresca and cut up fruit


Green bean bundles:




Heated competition:







Our close game:











Hosting next in July: Doug and Cate ⚓️