Thursday, March 8, 2018

APR 6, 2018: SHEILA AND RUSSELL HOST


Sheila and Russell are hosting the next month's Supper Club:



FINALLY! Spring is here!  Super excited to get together with our Supper Club friends to enjoy some great food and company at our friends' (Sheila and Russell's) home.  It's been a very long and cold winter (for Atlanta anyway), so people have been itching for some sunshine and warmer temperatures.

Our friends are celebrating Spring with a cookout!


Here's what they're serving:

APPETIZERS:
MUFFULETTA DIP w/ toasted French bread slices
SPINACH ARTICHOKE DIP BITES

MAIN:
STEAKS ON THE GRILL

SIDES:
TWICE BAKED POTATOES
PANZANELLA SALAD
ASSORTED BREADS

DESSERT:
VANILLA ICE CREAM WITH COCONUT, CHOCOLATE SAUCE AND
STRAWBERRIES

DRINK:
PEACH SURPRISE


The theme of the night:                      Image result for image of a bb gun rifle




MUFFULETTA DIP
(Adapted from Epicurious)


1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 TBSP chopped fresh basil
2 TBSP fresh lemon juice
1 TBSP freshly grated horseradish
1 TBSP chopped garlic
1 TBSP Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup extra virgin olive oil
S&P to taste
Italian or French bread slices, toasted
catebogue
  1. Combine first 10 ingredients in processor, and chop coarsely. 
  2. With processor running, gradually add oil. 
  3. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead and kept refrigerated.) Serve with bread or toasted baguette.
  4. SPINACH ARTICHOKE DIP BITES                                                                                                                   (Adapted from Lil Luna)
So instead of just preparing a spinach dip with crackers, this recipe calls for crescent roll dough, so you end up with little bite-sized appetizers to just pop in your mouth - genius!

2 cups frozen chopped spinach, thawed and squeezed dry
1-6 oz jar marinated artichoke hearts, drained and finely chopped
½ tsp minced garlic
2 TBSP grated parmesan cheese
4 oz cream cheese, softened (I use low fat)
¾ cup shredded mozzarella cheese, divided
½ tsp garlic salt
pepper to taste
1 can crescent roll dough

Preheat oven to 375 degrees F. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese.



Blend in cream cheese and half of the mozzarella cheese.
Season with salt and pepper, and set aside.

Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.


Lightly grease (or spray with cooking spray) a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)

Scoop one teaspoon of the spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.


Bake at 375 degrees F for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from muffin tin. Serve and enjoy!





WALDORF PANZANELLA SALAD
(Adapted from Giada De Laurentis)

This salad was so good!  The combination of flavors - the fennel, pickled red onion, arugula topped with a yummy raisin nut bread was to die for!

2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)
Extra-virgin olive oil 
2 TBSP white balsamic vinegar 
1/4 tsp kosher salt 
2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves
1 small Fuji apple, diced 
1 small bulb fennel, sliced in thin half-moons 
1/4 cup Pickled Red Onion, recipe follows
5 to 6 cups baby arugula (about one 5-ounce container) 
1/3 cup shaved Gorgonzola dolce 
Pickled Red Onion:
1/2 red onion, thinly sliced
1/4 cup white balsamic vinegar
1/4 tsp kosher salt

Preheat the oven to 350 degrees F.

On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.

Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.

To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.
Pickled Red Onion:

Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.

Our drink of the evening was a peach vodka, lemonade and peach tea concoction - so so good!



 A hearty plate with steak and twice baked potatoes - well-deserved after an evening of shooting (see below):


Our delicious dessert:


A FEW PICS FROM OUR FABULOUS EVENING:

Russell and Sheila set up balloons and we had so much fun target shooting with a BB Gun!

AND - the girls won!



Scott shooting left-handed:

Our hostess, Sheila:

Doug takes aim:
I am taking this competition VERY seriously:
 Greg is determined:
 Russell re-loading:
 Birthday boy Mark:

Our sharp shooter champion, Denise:


THE GIRLS (aka THE WINNERS OF THE EVENING!):
 Leslie, getting serious!

Another fun evening comes to a close...



NEXT UP:

SUPPER CLUB AT LESLIE AND MARK'S IN JUNE!!!



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