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Monday, July 28, 2014


Our friends, Sheila and Russell are hosting the hot one - Supper Club in August!  They're going with a Caribbean/Tropical theme - perfect for the hot evening!  Yeah mon!!!!

Here's the menu:


The weather ended up being unusually mild (for August in Atlanta), so we were outside and comfortable.  Another fabulous supper club evening with great friends and great food!

(Adapted from
Photo Credit:
This dip may not be THE most attractive dip you'll ever eat, but the combination of flavors is amazing!
1 1/2 Tbsp. canola oil
1/2 cup thinly sliced green onions , including green tops (I was low on these so used some dried chives as well)
2 tsp. ground coriander
2 tsp. ground cumin
2 cans (15 ounces) black beans , drained and rinsed
1/4 cup lime juice (about 2 limes)
2 tsp. canned chipotle chilies in adobo sauce
2 tsp. coarse salt
1/2 cup reduced-fat sour cream
1/2 - 1 small jalapeno chili , seeds and ribs removed, minced
1/2 cup and 1 Tbsp. minced cilantro
Photo Credit: Cate Bogue
In a medium sauté pan, heat oil over medium heat. Add onions, coriander, and cumin.
Photo Credit: Cate Bogue
Sauté, stirring frequently, until onions are softened, about 2 minutes. Add beans and 1/3 cup water.
Photo Credit: Cate Bogue
Simmer until water evaporates, 5 to 7 minutes. Cool 5 minutes.
Photo Credit: Cate Bogue
In the bowl of a food processor fitted with a metal blade, process bean mixture until coarsely mashed.
Photo Credit: Cate Bogue
Add lime juice, chipotle chilies, and salt. Process until smooth. Add sour cream, jalapeño, and 1/2 cup cilantro. Pulse just until cilantro is incorporated.
Photo Credit: Cate Bogue
Adjust seasoning, then transfer to a bowl.
Photo Credit: Cate Bogue
Garnish with remaining cilantro, some shredded monterey jack cheese (if desired) and serve immediately with chips.  Salsa would be a nice accompaniment.
Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Sheila made rum punch to round out the Caribbean theme - yummy! Love the umbrellas!!!


3 oz. pinapple juice
2 oz. orange juice
1 oz. dark rum, plus 1/2 oz to splash on top
1 oz. coconut rum
Splash of grenadine
lime slice, garnish or umbrella straw

Mix juice and rums together. Pour into a glass over ice. Pour in splash of grenadine for color and garnish.

(Adapted from
Wendy had such beautiful presentation with gorgeous fruit, and she served the dip inside a pineapple! Love!

8 oz. can crushed pineapple in its own juice, (undrained)
3 1/2 oz. pkg. instant coconut pudding mix
3/4 c. milk
1/2 c. sour cream

In mixing bowl, combine all ingredients. Blend well. Refrigerate several hours overnight to blend flavors. Serve with fresh fruits. Makes 2 1/2 cups.

Sheila - skewering the kebobs!  Messy job - but well worth it in the end!
The shrimp are ready to hit the grill!

(Adapted from Emeril)
Photo Credit: Cate Bogue
1 cup coconut milk
1 1/2 cups water
1 teaspoon salt
3/4 teaspoon sugar
1 cup long grain white rice
3 tablespoons chopped fresh cilantro

Coconut Rice:
In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes. Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
Yield: 4 servings


Tropical Salsa
(Adapted from Emeril)
1 ripe mango, peeled, seeded, and diced
1 ripe avocado, peeled, seeded, and diced
1/2 cup diced fresh pineapple
1/4 cup minced red onions
1/4 cup minced red bell peppers
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
2 teaspoons minced jalapeno
1 teaspoon minced garlic
Pinch salt

Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.


Mango Black Bean and Tomato Salad
(Leslie Gupton)
1 large mango, pitted and flesh diced
2 limes, juiced
1/4 cup olive oil
1/2 teaspoon ground cumin
1 (15-ounce) canned black beans, drained and rinsed
1 cup cooked long-grain rice, cooled
1 cup cherry tomatoes, sliced in half
1/2 small red onion, finely chopped
1/4 cup chopped fresh cilantro leaves
1/2 jalapeno, seeded and finely chopped
Pinch kosher salt and freshly ground black pepper

Add all of the ingredients to a bowl and toss. Cover the bowl and let sit in the refrigerator for 1 hour for the flavors to develop or serve immediately.

(Adapted from Southern Living)
Photo Credit: Cate Bogue
2 pounds sweet potatoes, peeled and cut into 1-inch cubes
Vegetable cooking spray
3/4 teaspoon salt, divided
2 celery ribs, diced
1 jalapeño pepper, seeded and finely chopped
1/2 cup diced onion
1/3 cup diced green bell pepper
3 TBSP brown sugar
2 TBSP chopped fresh or 1 tablespoon dried parsley flakes
5 TBSP white vinegar
1 TBSP vegetable oil
1 tsp hot sauce
1 tsp prepared mustard
3 slices peppered or regular bacon, cooked and crumbled (optional)
Garnish: fresh flat-leaf parsley sprigs

Arrange potatoes in an even layer in a 15- x 10-inch jelly-roll pan. Coat with cooking spray, and sprinkle with 1/2 teaspoon salt. Bake at 400° for 25 minutes or just until tender. Let cool slightly.
Stir together remaining 1/4 teaspoon salt, celery, and next 9 ingredients in a large bowl until blended. Add potatoes, and toss gently to coat. Sprinkle with crumbled bacon, if desired; garnish, if desired. Serve warm or chilled.


1/4 cup soy sauce
1 teaspoon minced fresh ginger
2 garlic cloves, minced
2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch pieces
1 sweet onion, cut into 1 1/2-inch pieces
2 orange or red bell peppers, cut into 1 1/2-inch pieces
1 pineapple, cubed
1 pint cherry or grape tomatoes 

Lime-Cayenne Butter
Combine first 4 ingredients in a shallow dish or large plastic zip-top bag. Add chicken and onion, stirring to cover. Refrigerate 3 to 6 hours. Drain chicken and onion; discard marinade. Thread chicken, onion, and next 3 ingredients on 10 or 12 (10-inch) skewers. Brush with Lime-Cayenne Butter. Grill over medium heat (325° to 350°) for 8 to 10 minutes or until chicken is cooked through, turning and basting several times with Lime-Cayenne Butter.


Plated dish of everything - love the toasted coconut topping option!

Dessert - a fabulous sweet tea with lemon cake!

(Adapted from Southern Living)

1 1/2 cups boiling water 
3 family-size tea bags
1 cup butter, softened
2 cups granulated sugar
1/2 cup firmly packed light brown sugar
5 large eggs, at room temperature
3 1/2 cups cake flour
2 teaspoons baking powder
3/4 teaspoon table salt
1/4 teaspoon baking soda
Lemonade Frosting

Preheat oven to 350°. Grease (with shortening) and flour a 13- x 9-inch pan. Pour 1 1/2 cups boiling water over tea bags in a heatproof glass bowl. Cover with plastic wrap, and steep 10 minutes. Lift tea bags from liquid, and press against side of bowl, using back of a spoon; discard tea bags. Cool tea 20 minutes.Beat butter in a separate large bowl at medium speed with an electric mixer until creamy. Gradually add sugars, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition. Whisk together cake flour and next 3 ingredients; add to butter mixture alternately with 1 cup tea, beginning and ending with flour mixture. (Discard any remaining tea.) Beat at low speed just until blended after each addition. Pour batter into prepared pan.
Bake at 350° for 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool completely on a wire rack (about 20 minutes). Spread Lemonade Frosting on cake.

Lemonade Frosting
1 (8-oz.) package cream cheese, softened
1/4 cup butter, softened
6 cups powdered sugar
1 tablespoon lemon zest
3 tablespoons fresh lemon juice

Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, 1 cup at a time, beating at low speed until blended after each addition. Beat in lemon zest and lemon juice just until blended. Increase speed to high, and beat until light and fluffy.

Mark being photobombed by his wife!

The SSC girls (minus Sharon)
The guys (minus Dave)


Such a fun night with great food and great friends!  Many thanks to Sheila and Russell!!! Next up - OCTOBER at Wendy and Scott's!!!