Thursday, January 30, 2014

A WINTER TEXAS FEAST AT DENISE AND GREG'S in February(2014)!

Looking forward to celebrating in February at Denise and Greg's home with everyone in the middle of a very cold winter this year!  Denise has roots in Texas so decided to go with a Texas theme for the evening.  Her food and decor were fabulous!!!! Here's their menu:

HOUSTON'S SPINACH ARTICHOKE DIP - Cate

PROSCIUTTO STUFFED MUSHROOMS - Cate

BARBEQUE BEEF BRISKET - Denise

LULING, TX BEEF SAUSAGE - Denise

TWICE BAKED POTATOES - 

SALAD - Denise

TWO TYPES OF CORNBREAD - Wendy


CHOCOLATE PEANUT SQUARES and RED VELVET CAKE TRIFLE -  Sheila


TIPSY ARNOLD PALMERS AND ASSORTED BEER

HOUSTON'S SPINACH ARTICHOKE DIP
(Adapted from Food.com)

Photo Credit: Food.com
1/2 cup grated romano cheese ( 2 oz)
1 clove garlic, peeled
10 ounces frozen chopped spinach, thawed and squeezed dry
1 (6 1/2 ounce) jars marinated artichoke hearts, drained
8 ounces soft garlic-chive cream cheese
2 large eggs
4 ounces shredded mozzarella cheese
Photo Credit: Cate Bogue
Preheat oven to 375 degrees F. Place Romano cheese in a food processor.
Photo Credit: Cate Bogue
While running, drop garlic in the feed tube. Add spinach, artichokes, cream cheese and eggs, process until thoroughly blended. Place into a casserole dish.
Photo Credit: Cate Bogue
 Fold in mozzarella.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Bake 20-25 minutes or until heated through.  Serve with tortilla chips.
Photo Credit: Cate Bogue
PROSCIUTTO STUFFED MUSHROOMS
(Adapted from Food Network)
Photo Credit: Food Network
3 (8-ounce) packages fresh baby bella mushrooms, wiped clean (There are 2 schools of thought here - the wipers and the washers.  I personally think it's gross NOT to wash things you buy from a store, so I dump mine in a sink of water and wash off all the mushroom dirt.  THEN I dry them on paper towels.  They're absolutely fine once I'm ready to prepare them.  But you can just wipe the dirt off if you prefer.)
2 tablespoons butter
1 (5-ounce) package prosciutto, chopped
1/4 cup minced fresh chives
4 ounces cream cheese, softened
1 tablespoon Dijon mustard
1/2 tablespoon lemon zest
1/4 teaspoon dried tarragon
1/2 teaspoon ground black pepper
Photo Credit: Cate Bogue
Preheat the oven to 350 degrees F. Remove the stems from the mushrooms. Finely chop enough mushroom stems to equal 1/3 cup. Discard the remaining mushroom stems.
Photo Credit: Cate Bogue
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
In a large skillet, melt the butter over medium heat. Add the prosciutto, chives, and chopped mushroom stems.
Photo Credit: Cate Bogue
Cook, stirring frequently, until the prosciutto is crisp and the stems are tender, about 6 minutes. Reduce the heat to low. Add the cream cheese, mustard, lemon zest, tarragon, and pepper, stirring until the mixture is combined.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Remove from the heat. Spoon the cream cheese mixture evenly into the mushroom caps; place on a rimmed baking sheet.  Can bake immediately OR refrigerate up to 2 days until ready to heat.
Photo Credit: Cate Bogue
Bake 20 minutes. Serve immediately.
Photo Credit: Cate Bogue
P.S. These were GONE in no time! :0)

BARBEQUE BEEF BRISKET

We just enjoyed the most delicious beef brisket I've ever tasted!  I just raved about it to my friend and begged her to tell me how she prepared it, and how she was able to get it sliced so incredibly thin.  Here's what she said: "I bought it pre-cooked at Sam's!"  Guess where I'll be going to buy beef brisket? It was just amazing and everyone loved it.

From the Sam's Club website:
The fully-cooked gourmet BBQ beef brisket from Old World Kitchen is made with the finest ingredients. We start with slow-roasted beef briskets smoked over hardwood oak for a minimum of 12 hours, smothered in Italian barbecue sauce, then cooked the old fashioned way in a pit.

Fully cooked and pre-sliced for your convenience. Serve with your favorite side dishes or as an appetizer. Great for sandwiches.

It was amazing!

Jim and Nick's Sausage

TWICED BAKED POTATOES

SALAD


CORNBREAD

Wendy brought 2 different types of cornbread - a mild and a hot.  Both were a perfect compliment to the BBQ Beef.

RED VELVET CAKE TRIFLE

Sheila brought dessert and had a great story about the red velvet tirimisu trifle.  She was baking a red velvet cake recently and for some reason they didn't turn out the way she wanted after baking so instead of scrapping the entire thing and starting over, she chose to break up the delicious cake and make a trifle. Genius!  And delicious!
Photo Credit: Cate Bogue
1 cup seedless raspberry jam
1/4 cup black raspberry liqueur
1/4 cup fresh orange juice
2 (8-oz.) containers mascarpone cheese
2 cups heavy cream
1/3 cup sugar
1 teaspoon vanilla extract
Red velvet madeleines (w/o powdered sugar)
3 (6-oz.) containers fresh raspberries

Whisk together first 3 ingredients in a small bowl. Stir together mascarpone cheese in a large bowl.
Beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla, beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream. Arrange one-third of Red Velvet Madeleines in a 3-qt. trifle dish; drizzle with one-third of jam mixture, top with 1 container of raspberries, and dollop with one-third of mascarpone mixture. Repeat layers twice. Cover and chill 4 to 24 hours before serving.

CHOCOLATE PEANUT SQUARES
(Adapted from Southern Living)
Photo Credit: Cate Bogue
1 (12-ounce) package semisweet chocolate morsels*
1/2 cup peanut butter
2 cups crisp rice cereal
1 1/2 cups peanuts
1 1/2 cups miniature marshmallows
2 (2-ounce) chocolate bark coating squares, melted

Microwave chocolate morsels in a large glass bowl at HIGH for 2 minutes or until melted, stirring every 30 seconds. Stir in peanut butter, stirring until well blended.
Stir in cereal, peanuts, and marshmallows. Line a 13- x 9-inch pan with foil. Lightly grease foil. Press mixture into foil-lined pan. Drizzle with chocolate. Sprinkle with white nonpareils, if desired.
Let stand 1 hour or until firm; cut with a 3-inch heart-shaped cookie cutter to make hearts. Store hearts in an airtight container or place in a candy box, if desired.
*6 (2-ounce) almond bark coating squares may be substituted.




Scott brought some samples of beer from his brewery! 
American Amber Ale, Orange Pale Ale, and Pale ale.  
Welcome Hops Brewing (https://www.facebook.com/WelcomeHops)















It was such a fun evening with great friends!  And the food just fit the spot perfectly during this COLD winter we've been experiencing in Atlanta!  Thanks Denise and Greg!

***Next up - our newly married friends, Leslie and Mark, are hosting in April! <3 <3 <3