Friday, November 3, 2017

DECEMBER SUPPER CLUB '17

Our tradition now is to go out with our Suwanee Supper Club group in December to give everyone a break from the holiday craziness.

This year we're heading out for steak at a fabulous (fairly new) restaurant called Frankie's.


FRANKIE'S THE STEAKHOUSE
 6500 Sugarloaf Parkway
Duluth, GA 30097 
(678) 395-6447



We ended up having a fabulous time together enjoying each other's company in an amazing restaurant!  The food, service and atmosphere were outstanding. We did miss one couple unfortunately due to minor surgery. :(

How fabulous is this menu?

STARTERS
POACHED LOBSTER TAIL
Butter Poached Cold Water Lobster Tail With Tarragon Butter Sauce
GRILLED OYSTERS
Garlic Butter, Parmigiano-Reggiano
TUNA TARTARE*
Tomato, Cucumber, Avocado, Miso Soy Sauce
JUMBO LUMP CRAB CAKE
Chives, Crispy Capers, Lemon Beurre Blanc
FRITTO MISTO
Fried Calamari, Shrimp, Cod, Zucchini, Marinara and Roasted Garlic Aioli Sauce
HUDSON VALLEY FOIE GRAS*
Fig Jam, Brioche Bread, Port Glaze
LOLLIPOP LAMB CHOPS*
Mediterranean Herb Quinoa Salad, Mint Glazed
PRIME BEEF CARPACCIO*
Shaved Parmigiano-Reggiano, Baby Arugula, Crispy Capers, Garlic Aioli, Flat Bread, White Truffle Oil
PORTOBELLO CARPACCIO
Goat Cheese Cream, Balsamic Glaze, Pickled Red Onion
FRANKIE’S FAVORITES
SCOTTISH SALMON OSCAR STYLE*
Grilled Salmon Fillet, Sautéed Spinach, Grilled Asparagus Jumbo Lump Crabmeat, Hollandaise Sauce
CHILEAN SEA BASS
Herb Crusted, Grilled Asparagus, Mashed Potatoes, Capers Beurre Blanc
GRILLED LEMON CHICKEN
Roasted Potatoes, Haricot Verts Uncle Frankie’s Lemon Sauce
TUNA*
Grilled Ahi Tuna, Baby Bok Choy, Pickled Ginger Miso Soy Sauce
RAW BAR
CRAB COCKTAIL
Colossal Crab, Remoulade, Cocktail Sauce
JUMBO SHRIMP COCKTAIL
Remoulade and Cocktail Sauce
OYSTERS ON THE HALF SHELL*
Chef Selection of Oysters, Champagne Mignonette,Cocktail Sauce
SEAFOOD TOWER*
Colossal Crab Cocktail, Jumbo Shrimp Cocktail, Oysters, Georgia Trout Ceviche
SOUP AND SALADS
SOUP OF THE DAY
Today’s Soup
LOBSTER BISQUE
Lump Lobster, Shrimp, Sherry Crème Fraiche
CHOPPED
Chopped Mixed Greens, Hearts of Palm, Cucumbers, Onions, Tomatoes, Garbanzo Beans, Feta Cheese, Italian Vinaigrette
WEDGE
Fresh Baby Iceberg, Heirloom Tomatoes, Maytag Blue Cheese, Crispy Bacon, Garlic Herb Croutons, Hearts of Palm, Maytag Blue Cheese Dressing
CAPRESE
Buffalo Mozzarella, Vine-Ripened Tomatoes, Fresh Basil, Balsamic Vinegar, E.V.O.O
BURRATA
Burrata Cheese, Candied Walnuts, Roasted Red and Gold Beets, 15 Year Old Aged Balsamic Vinegar, Arugula, E.V.O.O
CAESAR*
Hearts of Romaine, Garlic Herb Croutons, Shaved Parmigiano-Reggiano, White Anchovy Caesar Dressing
ITALIAN SPECIALTIES
JUMBO SEA SCALLOPS*
Pan Seared Jumbo Scallops over Linguine, Pancetta, Artichokes, and Lemon Butter
CIOPPINO
Today’s Fish with Lobster Tail, Mussels, Clams, Calamari, Shrimp, Scallops, Tomato Wine Broth, Toasted Garlic Bread
LOBSTER FRA DIAVOLO
Lobster Tail, San Marzano Tomato Sauce, Red Pepper Flake, Garlic, Oregano, Black Spaghetti
BONE IN VEAL PARMIGIANA
Fresh Mozzarella, Marinara, Fresh Basil

STEAK AND CHOPS

Center Cut* – 8ozTomahawk* – 38oz
Rib Eye* – 14ozDouble Cut* – 12ozNew York Strip* – 14oz
RBone In Rib Eye* – 24ozBone In Filet* – 16ozLamb Chops*

VEGETABLES
– Panko Onion Rings with Frankie’s Steak Sauce
– Spicy Cipollini Onions
– Steamed Broccoli, Lemon Olive Oil Emulsion
– Sautéed Garlic Spinach
– Sautéed Wild Mushrooms
– Charcoal Grilled Asparagus
– Flash Fried Brussels Sprouts and Cauliflower
POTATOES
– Loaded Baked Potato
– Garlic Mashed Potatoes
– Lyonnaise Potatoes
– Hash Browns
– Truffle Parmigiano-Reggiano Fries
– Garlic Fries
– Frankie’s Lobster Macaroni and Cheese
– Corn Soufflé
ADD ONS
– Bearnaise
– Frankie’s Steak Sauce
– Au Poivre
– Foie Gras*
– Jumbo Lump Crab Cake
– Oscar Style

Thursday, October 19, 2017

OCTOBER '17 SUPPER CLUB at Sharon and Dave's!



Our friends Sharon and Dave hosted October's Supper Club, and unfortunately, we were out of state attending a wedding, and two other couples were absent as well.  But the show must go on, so 3 out of the 6 couples met and had a wonderful time with fabulous food (or so I hear!).

MENU:

SHREDDED CROCK POT PORK

GRILLED CORN ON THE COB
AN ASSORTMENT OF BBQ SAUCES
BAKED POTATO BAR
FRESH TOMATOES WITH HERB DRESSING
BROCCOLI COLESLAW

STRAWBERRY SHORTCAKE

GINGER BEER COCKTAIL



STRAWBERRY SHORTCAKE

1 (store bought) vanilla cream Bundt cake or 2 (store bought) Angel Food Cakes - (torn into bite sized pieces)
1 large instant vanilla pudding mix
1 regular container of cool whip (thawed)
2 cartons of frozen strawberries (thawed)
whole milk

In a large mixing bowl, make the pudding mix using the whole milk according to the directions. Put in frig to set up.

After pudding is thickened, mix in the container of cool whip. Mix well.

In a large glass trifle dish or bowl, assemble the ingredients in layers.

First the cake, then the strawberries then the pudding. Do this until the bowl is full. I like to end with a layer of pudding.

Cover with plastic wrap and refrigerate for about an hour.

A few pics of the evening's dinner:









NEXT UP: DECEMBER SUPPER CLUB~

Monday, August 7, 2017

AUGUST '17 at Denise and Greg's!

Our friend Denise ended up having to have surgery in June, so we had to change it up this month!  Those that could, met at a great restaurant for dinner.  We'll get together again in October at someone's home.

Here's to a speedy recovery Denise!!!


Sunday, May 28, 2017

SUPPER CLUB JUNE 10 2017 - at Wendy and Scott's!

googleimages

Next Supper Club is SUMMERTIME at Scott and Wendy's!

These two also are in the middle of wedding planning for their daughter's November nuptials!  But time with friends is important too.... Looking forward to being with friends in JUNE for a super casual and fun backyard summer cookout!

Here's what Wendy and Scott are serving up:

MENU:

APPETIZER:
GREEK DIP

FILETS ON THE GRILL

BABY GREENS SALAD WITH WARM DRESSING
TWICE BAKED POTATOES
GRILLED ASPARAGUS

DESSERT:
KEY LIME CHEESECAKE 

DRINKS:
Scott's Craft Beer Selections
Wendy's Peach Slushy


GREEK DIP

This dip is just devine! It's fresh and crunch and sort of a take on the standard Mexican 7-layer dip, but it's much healthier (with hummus), and it'll pair nicely with a heavier dinner like beef filets.



1 8 oz pkg cream cheese, softened (I always use low or non-fat here)
1 TBSP lemon juice
1 tsp dried Italian seasoning
3 cloves garlic, minced
1-1/2 cups hummus
1 cup chopped cucumber (I use hothouse or English - tastes so much better)
1 cup chopped tomato
1/2 cup chopped pitted Kalamata olives
1/2 cup crumbled feta cheese
1/3 cup sliced green onions
Pita chips and/or multigrain tortilla chips

Photo Credit: Cate Bogue
In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.


Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Then evenly spread hummus on cream cheese layer.


Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue
Top with cucumber, tomato, olives, feta cheese, and green onions.

Photo Credit: Cate Bogue

Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.
Makes about 2-1/2 cups dip.

BEEF FILETS,  SALMON and ASPARAGUS ON THE GRILL

Scott (as usual) did a fabulous job on the grill.  Here's his secret:

Steaks-  he topped each filet with a little Montreal Sauce and let them marinate for about 30 minutes at room temperature before grilling.

Salmon- Pour a little Lawry's lemon and herb marinade over the fish.  Let marinate for about an hour (in the fridge - covered) ...then grill.

Asparagus - wash and trim. Put in a Ziploc bag. Add olive oil and Italian seasoning. Shake around to coat then grill.

All were DELISH!!!!

BABY GREENS WITH WARM DRESSING
(Adapted from All Recipes)

catebogue
4 slices bacon
3/4 cup extra virgin olive oil
1/3 cup red wine vinegar
1/4 cup white sugar
1 tsp sea salt
1 clove garlic, minced
2 oz crumbled cheese (such as feta, goat, blue or gorgonzola)
6 cups mixed baby greens
2 TBSP toasted sliced almonds


Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Alternately you can cook the bacon in the microwave.  Drain the bacon slices on a paper towel-lined plate; crumble and set aside.

Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.


Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.


KEY LIME CHEESECAKE
catebogue
2 cups graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted
3 (8-ounce) packages cream cheese, softened
1 1/4 cups sugar
3 large eggs
1 (8-ounce) container sour cream
1 1/2 teaspoons grated lime rind
1/2 cup Key lime juice
Garnishes: strawberry halves, lime slices, lime zest
Strawberry Sauce

Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan.

Bake at 350° for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.

Bake at 325 degrees Ffor 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce.

A few pics from our evening:

Scott's IPA beer samplings for the guys:
A fresh adult "slushy" for the girls (Pinot Grigio and frozen peaches):
Our hors d'oeuvres selection:
Scott and Wendy's backyard (complete with hops growing in Atlanta, GA!):


Citronella for a muggy Atlanta evening = no mosquitos:














Our next get-together is in August at Denise and Greg's!