SUPPER CLUB - JULY 2016 at Denise and Greg's

JULY SUWANEE SUPPER CLUB!!!!

Denise and Greg are in the middle of planning their daughter's upcoming wedding in 3 months but are hosting Supper Club THIS month! We normally meet the month of June, but due to some conflicts we moved our get-together to July this time.

Looking forward to enjoying this delicious menu they've planned!

APPETIZER:
TACO DIP 
BLACK-EYED PEA SALSA

CILANTRO LIME CHICKEN
SKIRT STEAK WITH CHIMICHURRI
PEACH SALSA

SPINACH COUSCOUS AND TOMATO SALAD

GRAPE AVOCADO AND ARUGULA SALAD

DESSERT:
PEACH AND BLUEBERRY COBBLER

SUMMER COCKTAIL:
BLUEBERRY LIME TEQUILA FIZZ

TACO DIP

(courtesy of Closet Cooking)

Photo Credit: Closet Cooking

(makes 2-4 servings)
I doubled the recipe here and cooked in a larger dish to accommodate a crowd.
1/2 lb ground beef
4 oz cream cheese (room temperature)
1/2 cup sour cream
1/4 cup mayonnaise
2 green onions (sliced)
1 TBSP taco seasoning
1 cup salsa
1/2 cup jack cheese (grated)
1/2 cup cheddar cheese (grated)

Photo Credit: Cate Bogue

Brown the meat in a pan and drain the grease. Mix everything in a large bowl, reserving some of the cheese.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Pour the mixture into a baking dish and top with the reserved cheese.

Photo Credit: Cate Bogue

Bake in a preheated 350 degree F oven until it is bubbling on the sides and golden brown on top, about 20 minutes.

Photo Credit: Cate Bogue

CILANTRO LIME CHICKEN

(Adapted from Rasamalasia)

rasamalasia

1 1/2 lb skin-on, deboned chicken thighs
Lime wedges, for garnishing
Chopped cilantro, for garnishing

Marinade:
3 TBSP extra virgin olive oil
4 cloves garlic, minced
4 TBSP finely chopped cilantro stems and leaves
2 TBSP lime juice
1 heaping tsp red chili flakes
1/2 tsp salt or more to taste


Preheat oven to 375 degrees F. Whisk all the marinade ingredients together in a big bowl, mix well. Add the chicken into the Marinade, stir to coat well. Marinate for 15 minutes (but even better for 2 hours).

Heat up a skillet and pan-fry the chicken with the skin-side down until slightly browned. Turn over and pan-fry the other side of the chicken until slightly browned.

Transfer the skillet into oven and bake for 20 minutes. Transfer the chicken and the marinade residual (after baking) to a serving platter (discard the oil), squeeze a bit of fresh lime juice, and garnish with cilantro, serve immediately.

SKIRT STEAK WITH CHIMICHURRI

(Adapted from tastes lovely)

tastes lovely

Steak
1 lb skirt steak (or flank steak), any large parts of fat trimmed
salt and pepper
Chimichurri Sauce
½ cup parsley leaves (torn from 1 bunch, some stems ok)
½ cup cilantro leaves (torn from 1 bunch, some stems ok)
¾ cup olive oil
¼ cup red wine vinegar
3 cloves of garlic
1 tsp red pepper flakes
½ tsp salt
½ tsp pepper

Chimichurri Sauce
Combine all the ingredients in a food processor. Pulse for about 10-15 seconds until just combined. you do not want to over pulse and turn this into a smooth sauce. Transfer to a container and set aside.
Steak
Preheat your grill (or indoor grill pan) over high heat, and brush with olive oil. Season the salt generously with salt and pepper. Grill on each side about 5-6 minutes, or until it reaches an internal temperature of 135 degrees for medium rare. Transfer to a cutting board and allow to rest for 5 minutes. After the steak has rested, slice it against the grain into ½" thick slices. Serve topped with chimichurri sauce.

PEACH SALSA

(Adapted from Pioneer Woman)

pioneerwoman

2 cans (28 oz) peaches in syrup, drained, juice reserved
1 red onion, diced very fine
1 whole red bell pepper, seeded and diced very fine
1 whole jalapeno, seeded and minced
1/2 bunch cilantro, chopped
1/4 tsp chili powder
Dash Of salt
Juice of 1 lime (or 2 TBSP)

Chop the peaches into small pieces, and place them into a bowl with all the other ingredients. Stir and add a splash of the reserved juice. Taste and add a little more salt and chili powder if you prefer.

Cover with plastic wrap, and refrigerate for at least 1 hour before serving.

SPINACH COUSCOUS AND TOMATO SALAD
(Adapted from cooks.com)

aslolife

1 cup chicken broth
3/4 cup couscous
1 cup Italian dressing
2 cups fresh spinach, shredded
12 halved cherry tomatoes
4 oz sliced water chestnuts

Bring chicken broth to a boil. Stir in couscous. Remove from heat, cover and let stand 5 minutes. Transfer to bowl, add salad dressing, cover and chill. Before serving, toss with spinach, tomatoes and water chestnuts.

GRAPE, AVOCADO AND ARUGULA SALAD

SALAD INGREDIENTS:
6 cups fresh arugula, loosely packed
2 cups halved seedless grapes, red or green or a mix
1 avocado, peeled, pitted and diced
1/2 cup crumbled goat cheese
1/2 cup chopped toasted walnuts or pecans
half a small red onion, peeled and thinly sliced
balsamic vinaigrette (ingredients below)

BALSAMIC VINAIGRETTE INGREDIENTS:
1/3 cup extra virgin olive oil
3 Tablespoons white balsamic vinegar (or traditional balsamic vinegar)
2 Tablespoons honey or agave nectar, to taste
1/4 teaspoon sea salt
1/8 teaspoon freshly-cracked black pepper

TO MAKE THE SALAD:

Add salad ingredients to a bowl, and drizzle with vinaigrette. Toss to combine. Serve immediately.

TO MAKE THE VINAIGRETTE:

Whisk all ingredients together for 30 seconds until combined.

PEACH AND BLUEBERRY COBBLER (recipe forthcoming)

BLUEBERRY LIME TEQUILA FIZZ

denisejones

This drink is the perfect drink for summer - refreshing and not too sweet and using the best of what summer has to offer - mint, blueberries and fresh lime. Delish!
Muddled blueberries
Tequila
Limeade
Club soda
Garnish of lime, mint & blueberries

Muddle some blueberries in a glass. Add a shot of tequila (or vodka), 1/4 cup limeade and top off with some club soda, lime wedge, mint and a skewer of blueberries.

*Sharon and Dave are up next:
 hosting in August!

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