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Monday, August 16, 2021

Long Awaited Supper Club Reunion!

 Summer Pool Party Backdrop 7X5FT Vinyl Swimming Ring Photography Background LB


Our Supper Club is finally reuniting after the Global Pandemic called Covid 19 entered our lives.  đŸ˜·

It's been a year and a half... That calls for a: POOL PARTY!!!

We're meeting at our house for a late summer get-together.  It'll be HOT in Atlanta, GA, so bathing suits and cover-ups are the suggested dress code, as we'll be by the pool (and IN the pool) dining al fresco.

MENU:

APPETIZER: Charcuterie Platter - Wendy

MAINS:

GRILLED SALMON & LEEKS with Rosemary Mustard Butter - Me

ASIAN BEEF KABOBS - Me

SIDES: 

BALSAMIC GRILLED VEGGIES - Me

TRICOLOR ORZO SALAD - Denise

DESSERT: CHOCOLATE KAHLUA CAKE with Ice Cream - Leslie

DRINK: LOADED LEMONADE - Me

GRILLED SALMON AND LEEKS with Rosemary Mustard Butter

(Adapted from bhg.com)

1 ½ lbs leeks

2 TBSP extra virgin olive oil

½ tsp salt

½ tsp pepper

1 sprig rosemary

4 4-6 oz skin-on salmon fillets, 3/4- to 1-inch thick

1/4 cup unsalted butter, softened

2 tsp Dijon-style mustard

Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 TBSP oil; season with 1/4 tsp salt and 1/4 tsp black pepper.

On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm.

Brush salmon with remaining olive oil; season with 1/4 tsp each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.

ASIAN BEEF KABOBS
(Adapted from Gimme Some Oven)

MARINADE INGREDIENTS:
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
3 TBSP extra virgin olive oil
3 TBSP rice wine vinegar
1/4 tsp black pepper
1 TBSP minced fresh ginger

BRUSHING SAUCE INGREDIENTS:
2 TBSP low-sodium soy sauce*
1 TBSP rice wine vinegar
1 teasptspoon sesame oil

ASIAN PEPPER STEAK KABOBS INGREDIENTS:
1 lb flank steak, cut into 1-inch bite-sized pieces
1 large green bell pepper, cored and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch pieces
metal or wooden skewers (soak wooden ones prior to using!)

TO MAKE THE MARINADE:
Whisk all ingredients together until combined.


TO MAKE THE BRUSHING SAUCE:
Whisk all ingredients together until combined.


TO MAKE THE ASIAN PEPPER STEAK KABOBS:
Combine the prepared marinade and steak pieces in a large bowl, and toss to combine. Cover and refrigerate for between 1-4 hours.


Heat grill to medium-high heat. Thread skewers alternately with the marinated steak, peppers and onions. 

Brush each skewer liberally with the marinade (not the brushing sauce). Then grill for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Then brush each skewer with the brushing sauce.

BALSAMIC GRILLED VEGGIES
(Adapted from Natasha's Kitchen)

1 medium zucchini sliced into 1/3" thick rings
1 medium yellow squash sliced into 1/3" thick rings
1/2 lb baby bella mushrooms halved or quartered if large
8 oz snap peas
1/2 large onion cut into 1/2" wide by 1" long slices.
1/4 cup extra virgin olive oil
3 TBSP balsamic vinegar
1 tsp sea salt
1/2 tsp black pepper 

Preheat a grill to med/high (400˚F). Oil a grilling basket.
Place all of your sliced veggies into a large mixing bowl.

In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper.

Drizzle marinade over sliced veggies and toss to evenly coat. Marinate 10 minutes at room temperature.

Preheat grill basket for 10 minutes with the grill cover on.

Place all of the vegetables in hot grilling basket (discard excess marinade) and grill at 400˚F for 10 to 12 minutes or until veggies are tender, tossing a few times to ensure even cooking and caramelizing. Transfer to a bowl and garnish with fresh parsley, chives, or even basil if desired.

TRI-COLORE ORZO
(Giada deLaurentis)

1 lb orzo pasta

3 TBSP extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces)

3/4 cup crumbled ricotta salata cheese (or feta cheese)

1/2 cup dried cherries

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 TBSP lemon juice

1 1/2 tsp salt

1 tsp freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. 

Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.

Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. 

LOADED LEMONADE
We'll provide beer and wine as well, but it's always nice to start with a big batch of specialty drinks.  It'll be hot hot hot, so lemonade sounded perfect! I'm doubling the recipe for my dinner party of 8.

2 cups sugar (4 cups for my party)
5 cups water, divided (10 cups)
1 TBSP grated lemon zest (2 TBSP)
1 3/4 cups lemon juice (3 1/2 cups)
1 cup vodka (2 cups)
6 to 8 cups ice cubes
Lemon slices

In a large saucepan, combine the sugar, water and lemon zest.

Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice.

Pour into a large pitcher; refrigerate until chilled.

When ready to enjoy, stir in vodka. For each serving, place 3/4 to 1 cup ice in a glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired.













































Monday, February 24, 2020

Wendy and Scott host: February 7, 2020

Well, due to people's crazy schedules, the February 7th Supper Club was moved to February 22nd.  Unfortunately my husband and I already had a commitment for that date, but the group forged on and from what I've heard, had a great time!

MENU:

BLT DIP with crackers

PESTO PINWHEELS

PEAR AND GREENS SALAD with MAPLE VINAIGRETTE

HERB ROASTED FINGERLING POTATOES

SAUTEED MUSHROOMS

GRILLED STEAKS

CHOCOLATE POTS DE CREME



BLT DIP

2 cups arugula
2 TBSP chopped shallot
1 cup Greek yogurt
1/2 cup mayonnaise
1/2 cup sour cream
1/4 tsp salt
1/2 tsp freshly cracked pepper
2 cups chopped tomato
5 slices crispy bacon, crumbled
3-5 grape tomatoes, quartered or sliced, for garnish

Place the arugula and shallot in a food processor and pulse until chopped.  Pour into a medium bowl and add yogurt, mayo, sour cream, salt and pepper. Mix and then stir in chopped tomatoes.  Cover and chill until ready to serve.  Just before serving add 1/2 of the chopped bacon and use the rest for garnish.  If desired, top with additional grape tomatoes.

PESTO PINWHEELS

2 sheets frozen puff pastry — thawed overnight in the refrigerator
1/2 cup pesto, divided
10 slices Prosciutto — divided
1 1/2 cups freshly shredded Mozzarella cheese — divided
4 TBSP grated Parmesan cheese — divided
Chopped fresh basil — optional for serving


Unfold the first sheet of puff pastry on a work surface (if the pastry is sticky, lightly dust the work surface first). Roll it into a 10x12-inch rectangle. Spread with 1/4 cup of pesto leaving a 1/2-inch border on all sides. Lay 5 prosciutto slices on top, overlapping as needed. Sprinkle with 3/4 cup Mozzarella and 2 tablespoons Parmesan.

Starting at the long (12-inch) edge, roll the puff pastry into a log. Press it lightly as you go so that the filling rolls inside the pastry. Trim the ends so that they are even, then tightly wrap the log with the plastic wrap. Place in the refrigerator for at least 20 minutes or up to 1 day. Repeat with the second sheet of puff pastry, and remaining pesto (if using 2 types of pesto, use the second variety here), prosciutto, and cheeses. Preheat your oven to 375 degrees F and line two baking sheets with parchment paper or silicone baking mats.

Once the logs have chilled, using a sharp, serrated knife, carefully cut each log into 1/2-inch-wide slices. (If each log is 12 inches, you will get 24 rolls from each roll—if you are worried about the recipe yield, be sure to measure). Arrange the rolls on the baking sheet spiral-side up, spacing each 1 inch apart. Bake until the puff pastry is flaky and golden brown and the cheese is hot and bubbly, about 18 minutes. Immediately sprinkle with chopped basil as desired. Let cool slightly. Serve warm or at room temperature.


PEAR AND GREENS SALAD with MAPLE VINAIGRETTE 

Vinaigrette
1/4 cup real maple syrup or maple-flavored syrup
2 TBSP balsamic vinegar
1/2 tsp Dijon mustard
1/4 tsp salt
1/4 tsp pepper
1/4 cup canola or vegetable oil

Salad
1/3 cup pecan halves
8 cups torn mixed salad greens
3 medium pears, peeled, cut into wedges
1/3 cup sweetened dried cranberries

In small bowl, mix all vinaigrette ingredients except oil with wire whisk. Beat in oil until blended.

Place pecans in 1-cup glass measuring cup. Microwave on High 2 minutes to 2 minutes 30 seconds, stirring every 30 seconds, until browned.

Divide salad greens among 6 serving plates. Arrange pear wedges on greens; sprinkle with pecans and cranberries. Drizzle vinaigrette over salads.

HERB ROASTED FINGERLING POTATOES


2 pounds fingerling potatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
3 teaspoons chopped garlic
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
¾ teaspoon kosher salt
½ teaspoon black pepper

Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.

SAUTEED MUSHROOMS

Small sliced baby bellas
Garlic
Pepper
Sea salt
Butter

Sauté in butter and add seasoning- garlic, coarse pepper and sea salt.

GRILLED STEAKS
Season one side of the filets with Montreal Seasoning

The important part is to buy good cuts SUCH AS: green wise tenderloins from Publix
IMG_3053.jpeg

CHOCOLATE POTS DE CREME

10 ounces semi‐sweet or bitter sweet chocolate chips or chopped chocolate
1 egg
3 tablespoons sugar
2 teaspoon vanilla
Pinch of salt
1 cup heavy cream
Fresh berries, for garnish

Place 8-10 small serving dishes (about 1/4 cup each) on a sheet pan.
Place chocolate chips, sugar, egg, and vanilla in a blender with the lid on. Starting on lowest speed, blend for 1 minute, then increase speed to medium for another minute. Turn off blender and set chocolate mixture aside.
In a microwave-safe container, microwave the cream on high for 2 1/2 minutes, or until cream is vigorously boiling. It should be very hot so it will cook the egg when it's poured into the blender.
Turn the blender on low speed and blend the chocolate mixture again for 15 seconds. Open lid slightly and slowly begin pouring in hot cream. Once all the cream has been added, turn the blender off and scrape down the sides with a rubber spatula.
Place lid back on the blender and blend for an additional 2 minutes on high speed. Pour into prepared serving dishes and refrigerate for at least one hour. Garnish with fresh berries before serving, if desired.
Here is the evening in photos:

















NEXT UP:

SHARON AND DAVE'S IN APRIL!!!