Friday, August 2, 2013

SEAFOOD WITH SCOTT AND WENDY in August (2013)!

We are headed in August to our friends' new home on Friday for this month's Supper Club get-together.  Scott and Wendy are hosting, and the rest of us are bringing various dishes to accompany their menu.  Here's what they're serving:

MENU:
HONEY TERIYAKI GLAZED GRILLED SALMON
GRILLED ASPARAGUS
SAFFRON RICE
SLICED FRESH TOMATOES

APPETIZERS:
BAKED BRIE WITH APPLES, GRAPES AND CRACKERS
BACON DOUBLE CHEESEBURGER DIP with CHIPS


DESSERT:
KEY LIME CAKE

DRINK DU JOUR:
SUMMER SANGRIA

BACON DOUBLE CHEESEBURGER DIP
(Adapted from Closet Cooking)

Photo Credit: Closet Cooking

1/2 pound ground beef
6 strips bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic, chopped
4 oz cream cheese, room temperature
1/2 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 TBSP worcestershire sauce
2 TBSP ketchup
Photo Credit: Cate Bogue
Cook the ground beef in a pan over medium heat, set it aside, and drain the grease from the pan. I used ground sirloin, so there actually was no grease to clean out.

Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease.


Add the onion and saute until tender, about 5-7 minutes.
Photo Credit: Cate Bogue

Add the garlic and saute until fragrant, about one minute.
Mix the ground beef, bacon, onions and garlic, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and ketchup, and pour it into a baking dish.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Bake in a preheated 350F oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 minutes. After taking out of the oven, you can sprinkle with a little cheddar and bacon if desired.  Serve with your favorite chips.
Photo Credit: Cate Bogue
BAKED BRIE WITH FRUIT AND CRACKERS
Our friends Leslie and Mark brought this appetizer, and unfortunately my photo turned out blurry, but it was delicious - trust me! (Perhaps I had had too much of the delish sangria????)
Photo Credit: Cate Bogue

HONEY TERIYAKI SALMON:

Peel off skin and rinse and pat dry salmon fillets. Place in 9x13 dish and pour Honey Teriyaki Marinade ( I used KC Masterpiece Brand) over fish. Cover and refrigerate for approx 2-3 hrs. Prior to cooking -remove from fridge, and let sit for 30 minutes.

Grill fish for approx 15-20 minutes.

**IMPORTANT** To keep the fish from sticking to grill while cooking, we spray the grill with PAM.
Photo Credit: Cate Bogue

GRILLED ASPARAGUS

Clean and trim asparagus. Place in Ziploc bag. Add olive oil and Italian seasoning. Seal bag and shake to coat asparagus.

Place on a flat vented grill pan and grill for about 15-20 minutes- until tender…not soggy J

SAFFRON RICE:

VIGO brand Saffron Yellow Rice. Follow the stovetop instructions using Olive Oil instead of butter.
Photo Credit: Cate Bogue
KEY LIME CAKE
Sheila made this cake, and I wasn't able to snap a picture until we had cut into it, but the inside is the best part anyway!  It is such a great cake - combination of tart and sweet = my favorite!
Photo Credit: Cate Bogue
1 Lemon Supreme Cake Mix
1 large 6 oz. lime Jello
5 eggs
3/4 cup orange juice
3/4 cup vegetable oil

6 Tablespoons powdered sugar
1/4 cup lime juice (I use Nellie & Joe's Famous Key West Lime Juice)

Combine cake mix and jello in mixing bowl; and beat in oil and juice. Beat in eggs, one at a time just until yellow disappears. Grease and flour 3 cake pans and pour batter in. Bake at 325 degrees for 20 minutes. While baking, stir together powdered sugar and lime juice,  Cool in pans 10 minutes. Invert on wire racks and poke holes with fork into cakes.

Cream Cheese Frosting
1 - 8oz. cream cheese
1 - stick of butter
1 - box of powdered sugar
1 - tsp. vanilla extract

Beat cheese and butter until light and fluffy. Add sugar gradually, then vanilla and beat until thoroughly combined. Garnish with toasted nuts and toasted coconut, if desired.
SUMMER SANGRIA:
This sangria might be my favorite ever!  I was surprised it had so few ingredients - it was drained before the night was over - soooo good!

2- 1.5 liter Pinot Grigio ( I used Cavit)

Fresh peaches, strawberries, and oranges

2 liter bottle cold Fresca

Place chopped fruit into large pitcher. Pour wine over fruit. Let marinate 6-8 hrs at room temperature.

Before serving, pour in the cold Fresca. Serve over ice.
Photo Credit: Cate Bogue
Post note:  We had a blast at our friends' home, and all enjoyed some great company and great food!


CHEERS TO GOOD FRIENDS 
AND GOOD FOOD!!!

PS - Doug and I are hosting in 2 months (in October), and it'll be an Italian theme - better start getting hungry now! ;0)