Friday, June 22, 2018

JULY 28, 2018: CATE AND DOUG HOST ON A BOAT



LET'S GO BOATING!!!


My husband and I bought a new boat a while back, so we've decided we're hosting our Supper Club dinner on board!  We moved it from our regular August date to July since we have a wedding in August.

AHOY!!!


Here's what we're going to enjoy:

MENU:

APPETIZERS:
PINEAPPLE SALSA AND CHIPS
MEXICAN LAYERED DIP

MAIN COURSE:
PULLED PORK AND BBQ CHICKEN SLIDERS

SIDES:
MARINATED CUCUMBERS, ONIONS and TOMATOES
PASTA OR POTATO SALAD

DESSERT:
KEY LIME CAKE

DRINK:
A PITCHER OF - ???

Here's what our group will probably look like:

PULLED PORK SANDWICHES

For the Pork Sandwiches:
Potato Rolls
Cheddar (shredded) to serve
1 jar Pickles
BBQ Sauce to serve
Honey Mustard to serve
1 4-5 lb. Pork Shoulder (I ended up buying a 9 lb. pork butt for my tailgate crowd)
Salt
freshly ground Pepper
2 Onions (sliced)
4 cloves Garlic (smashed)
1 TBSP Brown Sugar
1 TBSP Chili Powder
1 TBSP Cumin
2 bottles Beer

For the Cole Slaw:
1/2 head Green Cabbage (sliced thinly)
1/2 head Purple Cabbage (sliced thinly)
1 large Carrot (finely shredded)
3/4 cup Mayonnaise
3 TBSP Apple Cider or Rice Wine Vinegar
2 tsp Celery Seed
2 TBSP Sugar

STEP 1:
For the Pork Sandwiches: In the slow cooker, create a bed of onions and garlic.

Season the pork shoulder generously with salt and pepper. In a large cast iron pan, sear the pork on all sides.

Then transfer to slow cooker.

Deglaze the pan with some beer, scraping up brown bits. Pour contents of the pan into the slow cooker. Add the sugar, spices and remaining beer and cover. Cook the pork on low for 4 to 6 hours. Shred the pork, and transfer to container with some of the cooking liquid.

STEP 2:
For the Cole Slaw:
Combine the cabbages and carrot in a large bowl.

In another small bowl, combine the mayonnaise, apple cider vinegar, celery seed, sugar, and season with a pinch of salt and freshly ground pepper, and mix to thoroughly combine.

Add the dressing to the cabbage mixture and toss to coat.

Chill in refrigerator until ready to tailgate.

STEP 3:
Potato Rolls
Cheddar (shredded) to serve
BBQ Sauce to serve
Honey Mustard to serve
1 jar Pickles
Slice bread and lightly toast, if desired. Put everything in your carrier and head to your tailgate. Assemble open faced sandwiches with pork, cole slaw, shredded cheddar, bbq sauce, honey mustard, and pickles.

You only need to pour the beer up to the bottom of the pork, because the onions will release water.

BBQ PULLED CHICKEN
(Adapted from southern plate.com)

5 lb boneless skinless chicken breasts
1 TBSP salt
1 tsp pepper
1 1/2 cups apple cider vinegar
2 TBSP brown sugar
1 TBSP hot sauce (I use tabasco)
1 tsp crushed red pepper flakes

Place chicken in slow cooker. Pour cider vinegar over and add salt and pepper.
Cook on high, 4-5 hours or low, 8-9 hours. Use tongs to remove chicken from slow cooker - note that chicken will fall apart as you do this.
Take out 2 cups of liquid from the slow cooker and discard rest. To that two cups, add brown sugar, hot sauce, and pepper flakes. Stir. Put chicken back in slow cooker, pour sauce over, stir, and enjoy!

KEY LIME CAKE
(Adapted from Trisha Yearwood)

Get Key Lime Cake Recipe from Food Network
foodnetwork
Cake:
Butter, for greasing pan
Flour, for dusting pan
One 3-oz package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 TBSP lemon juice
1/2 tsp vanilla extract
5 large eggs, slightly beaten
Glaze:
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
Icing:
1/2 cup (1 stick butter), room temperature
One 8-oz package cream cheese, room temperature
One 1-lb box confectioners' sugar

For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.














Next up to host? Scott and Wendy in October!

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