THE ADVENTURES OF A SUPPER CLUB...: 2016

Thursday, October 27, 2016

December Supper Club = no cooking! BARE BONES STEAKHOUSE!

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Our Supper Club meets every other month, and the next time we meet will be December. We decided to all go out to dinner in December with all the craziness of the Christmas season! This year we're trying a fairly new restaurant in the area: Bare Bones Steakhouse.

The restaurant is located in Buford, GA.

115 E Main Street

470/266-1890

Here's the latest menu:

Should be a fun evening with great friends!

We'll be at Sheila and Russell's home in February 2017! Until then -

MERRY CHRISTMAS!!!

Monday, October 3, 2016

SUPPER CLUB: LESLIE AND MARK'S - OCTOBER 2016

Our next supper club get together is in October at Leslie and Mark's home. Yay for fall!!! As usual, I'm looking forward to some great food with great friends.

Leslie and Mark are going with a Mexican theme! Love! We have 2 couples that can't make it, so we will be a group of 8 for this get-together.

Here's the menu:

HOT MEXICAN DIP
HOMEMADE SALSA AND TORTILLA CHIPS

CHICKEN ENCHILADAS

RICE
GUACAMOLE
CORN AND BLACK BEAN SALAD

DESSERT:

FLAN

DRINK:

MEXICAN SANGRIA

Can't wait to visit with our friends and enjoy this great Mexican feast!

HOT MEXICAN SPINACH DIP
(Adapted from All Recipes)

1 (16 oz) jar salsa
1 (10 oz) package frozen chopped spinach, thawed and drained
2 cups shredded monterey jack cheese
1 (8 oz) package cream cheese, diced and softened (I use 1/3 less fat cream cheese)
1 cup evaporated milk
1 (2.25 oz) can chopped black olives, drained
1 TBSP red wine vinegar
salt and pepper to taste

Preheat oven to 400 degrees F. In a bowl, mix together salsa, chopped spinach, monterey jack cheese, cream cheese, evaporated milk, black olives, red wine vinegar, salt and pepper.

Spoon mixture into a baking dish (top with additional cheese if desired).

***At this point, you can either refrigerate until ready to serve, or bake immediately.

Bake mixture in the preheated oven about 20 minutes, or until bubbly.

HOMEMADE SALSA
(Adapted from mountainmamacooks)

Photo Credit: Mountainmamacooks

This salsa is one I make all the time and keep on hand in mason jars.

1- 14 oz can diced tomatoes
1- 10 oz can Rotel
1/2 small onion, roughly chopped (preferably Vidalia)
1 clove garlic, peeled and smashed
1/2-1 jalapeno, seeded
1 tsp honey
1/2 tsp salt
1/4 tsp ground cumin
small to medium size handful of cilantro, washed
juice of 1 lime

Photo Credit: Cate Bogue

Here's the lime I prefer - it's even better than fresh squeezed (in my opinion):

Put all the ingredients in the base of a food processor and pulse to combine for about 30 seconds until all the ingredients are finely chopped and salsa is desired consistency. Taste and add more seasoning if needed.

Photo Credit: Cate Bogue

And voila! Serve with your favorite tortilla chips, and spoon on tacos, burritos or nachos!

Photo Credit: Cate Bogue

CHICKEN ENCHILADAS

The delicious chicken enchiladas:

4 skinless, boneless chicken breast halves
1 onion, chopped
1/2 pint sour cream
1 cup shredded Cheddar cheese
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt (optional)
1 (15 ounce) can tomato sauce
1/2 cup water
1 tablespoon chili powder
1/3 cup chopped green bell pepper
1 clove garlic, minced
8 (10 inch) flour tortillas
1 (12 ounce) jar taco sauce
3/4 cup shredded Cheddar cheese

Preheat oven to 350 degrees F. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat.

Cube the chicken and return it to the skillet. Add the onion, sour cream, Cheddar cheese, parsley, oregano and ground black pepper. Heat until cheese melts.

Stir in salt, tomato sauce, water, chili powder, green pepper and garlic.

Roll even amounts of the mixture in the tortillas. Arrange in a 9x13 inch baking dish. Cover with taco sauce and 3/4 cup Cheddar cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.

CORN AND BLACK BEAN SALAD
(Adapted from Rachel Ray)

catebogue

1 can, 14 oz, black beans, rinsed and drained
2 cups frozen corn kernels
1 small red bell pepper, seeded and chopped
1/2 red onion, chopped
1 1/2 tsp ground cumin
2 teaspoons hot sauce, (such as Tabasco)
1 lime, (~2 TBSP)
2 TBSP vegetable or olive oil
Salt and pepper

Combine all ingredients in a bowl. Let stand at least 15 minutes for corn to fully defrost and flavors to combine, then toss and serve.

FLAN

catebogue

FOR CARAMEL:
3/4 cup sugar
1/4 cup water

FOR CUSTARD:
2 cups whole milk

1 cup half and half
3/4 cup sugar
4 large whole eggs, plus 3 large egg yolks
1/4 teaspoon coarse salt
2 teaspoon pure vanilla extract

Prepare oven and ramekins: Heat oven to 325 degrees F. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.

Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.

Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).

Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.

Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.

Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.

Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.

Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove.

So...postcript...the word of the evening was "charcuterie" - I'm not saying another word about that. You'll just have to draw your own conclusions.... ;)

Typically, the food was fabulous, and the evening was so much fun (as usual).

Leslie and Mark's beautifully set table:

Chips and homemade salsa:

Host of the evening: Mark!

Doug and Russell starting the evening off:

A few of the girls:

THAT sangria!

Not the greatest pic, but the Mexican Spinach Dip was a hit:

Yummy guac!

Mexican Rice:

And WOW - that flan was to die for! And of course Sheila put her special touch on it by also including blackberries and chocolate dipped strawberries:

We had a ball (as usual)!

Great evening with great friends! Somehow I missed getting a pic of Scott though? :(

Next up?

It'll be December, so we are opting out of going to someone's home, and we'll be checking out a new restaurant nearby.

After that, we are at Sheila and Russell's home in February.

***All photos are mine unless otherwise noted.

Tuesday, August 9, 2016

SUPPER CLUB AUGUST 2016 - SHARON AND DAVE'S

It's getting to be the end of Summer (sadly), but in Atlanta it's definitely still hot and humid! Our Supper Club this month will be a warm and sunny one and is at Sharon and Dave's. Looking forward to a fun evening by the pool with good friends....

Here's a pic of our hosts taken (obviously) in December:

Photo Credit: Cate Bogue

So due to one couple moving their daughter in college, another on the mend from surgery and another husband is out of town on business (yes that would be MY husband!), our Supper Club this month is a smaller crowd. Summertime can be a challenge to have everyone available. No matter, we'll still have great food and so much fun! Can't wait to see my friends and enjoy some great food, drinks and laughter as usual!

MENU:

PRIME RIB WITH AU JUS

BLACK BEAN AND ROASTED CORN SALAD

MASHED POTATO BAKE

INDIVIDUAL STRAWBERRY SHORTCAKES

PRIME RIB WITH AU JUS
(Adapted from Sandra Lee)

foodnetwork

1 (4 to 5-pound) beef rib roast
5 cloves garlic, slivered
1/4 cup peppercorn and garlic marinade (recommended: McCormick's)
2 tablespoons spicy brown mustard
Salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup red wine
1 cup beef broth

Preheat the oven to 350 degrees F.
Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to15 minutes.
To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.

BLACK BEAN AND ROASTED CORN SALAD

2 cups canned black beans, drained and rinsed
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

Mix all ingredients and chill overnight.

MASHED POTATO BAKE

7 to 8 medium russet, gold yukon or red potatoes
1 - 8 oz. pkg. cream cheese (I used 1/3 less fat)
1 cup sour cream (reduced fat)
1/2 cup butter
1/2 cup grated parmesan cheese
garlic salt to taste (1/2 to 1 teaspoon)

sheilareeves

Bring potatoes to a boil in a dutch oven filled with water and about 1 tsp of salt.

Boil for 20 minutes or until tender, then drain. Mix together cream cheese, sour cream, butter, cheese and garlic salt. With potato masher or hand held mixer combine with potatoes.

Put in buttered baking dish and top with cracked pepper and or cheese, bacon, green onions. Bake at 375 degrees F for ~ 30 minutes.

sheilareeves

INDIVIDUAL STRAWBERRY SHORTCAKES

(Adapted from Smitten Kitchen)

This recipe for strawberry shortcake might possibly be THE best one there is! I love strawberry shortcake but find that usually the "shortcake" part is dry and sort of tasteless. You need the strawberry juices to seep into the "cake" to give it any flavor. I typically eat the strawberries and cream and call it a day. BUT - that was before I tried this version! OMG! The shortcake is absolutely divine and when you combine the flavors of the tangy strawberries (with a bit of lemon) and the creamy whipped cream (with a bit of vanilla) - just wow! The recipe is from one of my favorite bloggers - Smitten Kitchen.

The best part about this version is that you make the shortcake part in advance (a day or two) and then place them in an airtight container. Then mix up the strawberries and place them in a plastic container. Finally whip up some whipping cream and put that in a 3rd plastic container. Place the strawberries and cream in a cooler and when you're ready to enjoy dessert, just assemble and enjoy. It'll be a nice, summery, cool dessert that wont weigh you down.

1 2/3 cups flour

3 1/2 TBSP sugar

1 TBSP plus 1/2 tsp baking powder

2 hard-boiled egg yolks

1/8 tsp salt

6 TBSP cold unsalted butter, cut into 1/2-inch cubes

2 tsp lemon or orange zest (optional)

2/3 cup plus 1 tablespoon heavy cream

Shortcake assembly

1/2 pound strawberries, washed, hulled and quartered

2 TBSP sugar

1 TBSP lemon juice

1 cup whipping cream, beaten to soft peaks~ 3-4 minutes (with 2 TBSP powdered sugar and 1 tsp vanilla added at the end)

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine.

Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.

Turn the dough out onto a lightly floured work surface and gather into a mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.

Using a sharp knife, cut the circle into 6 wedges and arrange on a parchment-lined baking sheet. OR--- use a cookie cutter to make shapes of your choice (my dough made 8 cookie cutter shapes plus an irregular one leftover - that will be put to good use I assure you!). Chill for 20 minutes (and up to 2 hours).

Preheat oven to 350 degrees F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar.

Bake until risen and golden brown, 18 to 20 minutes (mine took 20). Turn the pan around halfway through to ensure even cooking.

If you're not baking the shortcakes in advance, while the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes (or refrigerate until serving). And whip the cream (about 3-4 minutes) until soft peaks form. Then mix in 1 tsp vanilla and about 2 TBSP powdered sugar (to give it a tad of sweetness).

Spooned into a plastic container and ready to transport to supper club:

TO ASSEMBLE THE STRAWBERRY SHORTCAKES:
Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.

catalogue

*If making a bit in advance, bake the shortcakes then allow them to cool. Place in an airtight container and then serve as directed above when you're ready! I'm making mine in advance, placing them in a container and then putting the whipped cream and strawberries in 2 other plastic containers to transport. Easy peasy to put the strawberry shortcakes together at the dinner party!

A few pics from our evening (And somehow we didn't get a pic of Dave! Next time....):

Sharon and Dave's punch!

Pinot Grigio, vodka and OJ mixed with fresh fruit = delish!!!