Sunday, May 28, 2017

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

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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!