SUMMER IS FINALLY HERE!
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| awakenings2012 |
So looking forward to June's Supper Club hosted by Leslie and Mark. It'll be a seafood extravaganza with our friends~
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| Cate Bogue |
MENU:
APPETIZER:
CRAB DIP
TUNA DIP
SHRIMP AND CHEESE GRITS
CAESAR SALAD
DESSERT:
ANGEL LEMON PIE
CRAB DIP
I'm bringing this appetizer to Supper Club this month. I usually go with a hot crab dip, but since it's been in the 90s for the past 10 days or so, I thought I'd opt for a cold dip instead. And it doesn't get much easier than throwing all the ingredients in a bowl and mixing it up!
1/2 cup sour cream
2 TBSP mayonnaise
1 package (8 ounces) cream cheese, softened (I use lower fat)
1 tsp horseradish
1/2 tsp dry mustard
1/2 tsp onion powder
1/4 tsp white pepper
1/2 tsp Worcestershire sauce
1/4 tsp hot pepper (I use tabasco)
1 tsp lemon juice
1 cup shredded Cheddar cheese
8-12 oz crab meat
paprika
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| catebogue |
Combine all ingredients, and mix.
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| catebogue |
Place in a serving bowl, and sprinkle with paprika before serving.
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| catebogue |
Better to prepare it a few hours in advance to allow the flavors to blend. Serve with veggies, pita chips, crackers or potato chips.
And I may make this tuna dip if time allows. It's always a crowd pleaser!
TUNA DIP
(Adapted from Biggirlssmallkitchen)
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| Photo Credit: Biggirlssmallkitchen |
Serves 4---can easily be doubled for a large group.
2 TBSP lemon
1 cup sour cream
1 cup tuna
1 tsp paprika
1 tsp garlic powder
a pinch of garlic salt
a few turns of black pepper
1/2 tsp ginger powder
6 scallions chopped
1/4 cup minced onion
2 TBSP pickle relish
4 TBSP mayonnaise
4 hard boiled eggs chopped
1 lemon wedge for presentation
Crackers
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| Photo Credit: Cate Bogue |
Mix the lemon, sour cream, tuna, paprika, garlic powder, garlic salt, pepper and ginger in a food processor.
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| Photo Credit: Cate Bogue |
Place in a bowl and stir in the scallions, onion, relish (if using) and mayo.
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| Photo Credit: Cate Bogue |
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| catebogue |
Peel the eggs, dice it up, and gently fold it into the dip.
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| catebogue |
SHRIMP AND CHEESE GRITS
3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 tsp salt
1/4 tsp freshly ground pepper
2 TBSP butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 TBSP fresh lemon juice
2 tsp Worcestershire sauce
2 TBSP chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced
Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.
Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.
Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.
Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.
CAESAR SALAD
(Adapted from Ree Drummond)
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| catebogue |
Salad Dressing:
4 whole anchovy fillets
2 TBSP (and up to 3 tablespoons) Dijon mustard
1 TBSP balsamic or red wine vinegar (balsamic makes it nice and rich)
1 tsp Worcestershire sauce
2 cloves fresh garlic, peeled
1/2 whole lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan
1 dash salt
Freshly ground black pepper
Croutons:
1/2 loaf crusty French bread
1/4 cup olive oil
2 cloves fresh garlic, peeled
Salt
Salad:
Hearts of romaine lettuce
Fresh Parmesan wedge
For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.
With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
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| catebogue |
For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.
Heat the olive oil in a small saucepan or skillet over low heat.
Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.
Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)
For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.
Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.
Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.
ANGEL LEMON PIE
(Adapted from Mrs. Sam Nunn)
4 large eggs (separated)
Lemon - rind/zest and juice (~6 TBSP)
3 TBSP flour
1/2 cup water
1 TBSP butter
1 1/8 cup sugar (divided)
Cook all in a double boiler until a thick custard consistency, the lemon zest, juice, water, butter, flour, 2/3 cup sugar and the beaten egg yolks (you'll use the remaining sugar and the egg whites for the meringue). While the custard is still hot, fold in 1/2 of the white mixture, and pour into a baked crust. Use remaining white mixture for meringue - stiffly beat the egg whites until stiff peaks form (~8 minutes or so), and then gradually beat in the remaining sugar. Pour on top of the lemon pie. Cook 10-15 minutes at 350 degrees F or until golden brown.
NEXT UP - AUGUST Supper Club at Sharon and Daves! See you in 2 months!
