Saturday, February 27, 2016

AN APRIL FOOL'S DINNER AT Scott and Wendy's ------- APRIL 1, 2016



Wendy and Scott have decided to go with a "Hawaiian Theme" for Supper Club this month!  Excited to see what everyone will bring!  ***AND - it's one of our Supper Club members' birthday!  HAPPY BIRTHDAY TO MARK!!!


APPETIZERS:
HAWAIIAN LUAU MEATBALLS (Cate)
ANOTHER APPETIZER (Leslie)

MAIN:
GRILLED HAWAIIAN CHICKEN WITH PINEAPPLE SPEARS (Wendy)
CILANTRO LIME RICE (Wendy)
SALAD (Sharon)

DRINK:
TROPICAL PUNCH COLADAS (Wendy)

DESSERT:
HAWAIIAN SUNSET CAKE (Sheila)


HAWAIIAN LUAU MEATBALLS 
(Adapted from Chef Savvy)

chewoutloud
These meatballs are a perfect blend of savory, sweet, and tangy.

2 pounds lean ground beef
½ cup panko breadcrumbs
2 large eggs
½ cup onion, minced
1 tsp ground ginger, minced
2 garlic cloves, minced
salt and pepper
~ 2 TBSP extra virgin olive oil
1 can (20.5 ounces) pineapple chunks, reserve juice
¾ cup light brown sugar
3 TBSP low sodium soy sauce
3 TBSP vinegar
½ TBSP water
2 TBSP cornstarch

catebogue

In a large bowl combine beef, breadcrumbs, eggs, onion, ginger and garlic. Sprinkle with a bit of salt and pepper.

Form into 24-40 meatballs (my count came to 35).

Heat a large skillet with about 2 TBSP olive oil. Add the meatballs and brown on all sides, about 2-3 minutes on each side.




Meanwhile, to a medium saucepan add in the reserved pineapple juice, brown sugar, soy sauce and vinegar to a medium saucepan. Bring to a boil.

In a small bowl whisk together water and cornstarch.

Slow whisk in the cornstarch mixture to sauce. Whisk constantly until thickened. Season with salt to taste. Grease the slow cooker with nonstick cooking spray. Place meatballs in the slow cooker and pour the sauce over the meatballs. Add in the pineapple chunks. 

Cook on low for 2 hours. Serve warm.

HAWAIIAN CHICKEN AND PINEAPPLE
damndelicious

1/4 cup reduced sodium soy sauce
1/4 cup pineapple juice
1/4 cup brown sugar, packed
2 tablespoons ketchup
3 cloves garlic, minced
1 tablespoon freshly grated ginger
1 teaspoon sesame oil
1 teaspoon Siracha (OPTIONAL)
4 boneless, skinless chicken breasts

Pineapple:

1 large pineapple, peeled, cored and cut into 8 to 10 slices/spears
1/4 cup brown sugar

In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, ketchup, garlic, ginger, sesame oil and Siracha. Reserve 1/4 cup and set aside.

In gallon size Ziploc bag or large bowl, combine the soy sauce mixture and chicken. Marinate for a couple of hours. Drain the chicken from the marinade.

In another gallon size Ziploc bag or large bowl, combine the pineapple and brown sugar

Preheat grill to medium-high heat. Add chicken and pineapple to grill and cook, flipping once and using the reserved marinade to baste the chicken. Cook about 5-6 minutes on each side (depending on thickness of the chicken breast- prior to marinating, I usually pound the breasts down a bit flatter to cook faster and more evenly)

Serve chicken with a couple of pineapple spears/slices and a scoop of rice. 

 CILANTRO LIME RICE
(Adapted from ginasrecipes)
ginasrecipes
1 cup extra long grain rice or basmati rice
1/2 lime, juice of (or 1-2 TBSP)
2 cups water
1 tsp salt
3 TBSP fresh chopped cilantro
3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

HAWAIIAN SUNSET CAKE
(Adapted from Taste of Home)
tasteofhome
1 package white or orange cake mix (regular size)
1-1/2 cups milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (3 ounces) orange gelatin
4 eggs
1/2 cup canola oil
FILLING:
1 can (20 ounces) crushed pineapple, drained
2 cups sugar
1 package (10 ounces) flaked coconut
1 cup (8 ounces) sour cream
1 carton (8 ounces) frozen whipped topping, thawed
Toasted coconut, optional

1. In a large bowl, combine the first six ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, combine the pineapple, sugar, coconut and sour cream. Set aside 1 cup for frosting. Place one cake on a serving plate; top with a third of the remaining pineapple mixture. Repeat layers twice.
4. Fold whipped topping into the reserved pineapple mixture. Spread over top and sides of cake. Sprinkle with toasted coconut if desired. Refrigerate until serving.

TROPICAL PUNCH COLADA
photonesta

1 cup pineapple juice
1/2 cup canned guava nectar
1/2 cup cream of coconut
1/2 cup light rum
Ice

Mix first 4 ingredients in a pitcher. Fill 2 tall glasses with ice.

Pour drink over and insert a straw and paper umbrella! :-)

























Even though this couple couldn't be with us at this one, our next Supper Club get-together is in June (yay for warm weather!) at Denise and Greg's!