We just returned from another Supper Club get-together at our friends' (Don and Diane) beautiful home. It was a gorgeous, warm night, and we enjoyed some spectacular food!
Our drink(s) of choice:
APPETIZERS:
DIRTY MARTINI DIP
BOILED SHRIMP WITH COCKTAIL SAUCE
FRESH FRUIT WITH 2 DIPS
BEEF TENDERLOIN
HORSERADISH MASHED POTATOES
SALAD
CORN
CORN
ROASTED ASPARAGUS WITH PARMESAN
DESSERT:
CHOCOLATE KEY-LIME CUPCAKE PIES
DESSERT:
CHOCOLATE KEY-LIME CUPCAKE PIES
DIRTY MARTINI DIP
This dip should have my picture next to it, because it has everything I love in it - olives, cream cheese, garlic, jalapenos, and yes, vodka! Serve with crackers, chips or crudites.
1 8oz pkg cream cheese, softened
1 8oz jar of chopped green olives, drained but reserve juice
1/8 tsp black pepper
2 minced garlic cloves
4 green onions, chopped both tops and green
1/4 tsp garlic salt
~ 1/4 cup mild pickled jalapeno peppers (optional)
1 oz vodka
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| Photo Credit: Cate Bogue |
Combine all ingredients and blend until well mixed.
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| Phone Credit: Cate Bogue |
Add some olive juice if desired for that Dirty Martini flavor!
Chill for an hour.
Boiled Shrimp with cocktail sauce
Fresh fruit with 2 dips
Wow! What a salad!
Corn and out of this world Beef Tenderloin
HORSERADISH MASHED POTATOES
(Adapted from Food Network)
2 pounds russet potatoes (about 4 medium), peeled and cut into 1-inch pieces
1 teaspoon kosher salt, plus more to taste
3/4 cup whole milk
1/4 cup unsalted butter
4 teaspoons prepared horseradish (not beet colored)
Freshly ground black pepper
In a large saucepan, combine the potatoes, 1 teaspoon salt, and enough cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork tender, about 10 minutes. Drain the potatoes and return to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer, or bowl.
Put the milk and butter in the saucepan, and heat over medium-high heat until the butter melts and the milk is hot. Remove pan from the heat and add the horseradish. Mash the potatoes through the food mill, ricer, or by hand into the pan. Stir to combine with the milk and butter. Season with salt and pepper to taste. Serve immediately.
Note: The potency of prepared horseradish can vary greatly, so adjust the quantity to taste, if needed.
Perfect Mashed Potatoes with Horseradish
ROASTED ASPARAGUS WITH PARMESAN
(Adapted from Food.com)
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| Photo Credit: Food.com |
1 1/2 lbs asparagus
1 tablespoon olive oil
coarse salt
ground pepper
1/4 cup parmesan cheese, finely grated
Preheat oven to 450 degrees F.
Trim and/or peel tough ends from asparagus.
On a rimmed baking sheet, toss asparagus with olive oil.
Season with salt and pepper.
Arrange asparagus in an even layer on the baking sheet.
Sprinkle with Parmesan cheese.
Roast in the oven until asparagus is tender and cheese has melted, about 10 to 15 minutes.
Serve immediately.
CHOCOLATE KEY-LIME CUPCAKE PIES
(Adapted from Southern Living)
Another stellar dessert from Sheila! These were sooooo good!
12 jumbo-size aluminum foil baking cups
Vegetable cooking spray
1 (9-oz.) package chocolate wafer cookies
1/2 cup butter, melted
3 (8-oz.) packages cream cheese, softened
1 1/2 cups sugar
2 teaspoons key lime zest
1/3 cup fresh key lime juice
3 large eggs
Preheat oven to 350°. Place 12 jumbo-size aluminum foil baking cups in lightly greased muffin pans, and coat with cooking spray.
Pulse chocolate wafer cookies in a food processor 8 to 10 times or until finely crushed. Stir together cookie crumbs and butter; firmly press on bottom and two-thirds up sides of each baking cup (about 3 Tbsp. crumbs per cup).
Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add lime zest and lime juice, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition. Spoon mixture into prepared cups, filling completely full.
Bake at 350° for 20 minutes or until set. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks, and let cool 15 minutes or until completely cool. Cover and chill 4 hours.
Our favorite guys....
Another fun and delicious evening wrapped up...excited about our August Supper Club at Scott and Wendy's new home!
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