THE ADVENTURES OF A SUPPER CLUB...: January 2017

Our next Supper Club is at our friends' Sheila and Russell's home in the middle of winter - February.

So, even though (according to the Farmer's Almanac) it's predicted to be cold outside, we'll have a wonderful dinner with great friends to look enjoy!!! Can't wait!

Well we've got our marching orders! Here's what Sheila and Russell are serving and what the group will be bringing to round out the meal:

MENU:

APPETIZER:

SHRIMP SCAMPI DIP

MAIN:

GRILLADES

BAKED CHEESE GRITS

GREEN BEAN BUNDLES

DESSERT:

HUGUENOT TORTE

SHRIMP SCAMPI DIP

(Adapted from Food Network)

foodnetwork

8 oz cream cheese, room temperature
1 cup shredded mozzarella
1 cup sour cream
1/2 cup mayonnaise
1/2 cup grated Parmesan
4 TBSP plain dried breadcrumbs
Kosher salt
2 TBSP unsalted butter, plus 1 TBSP melted unsalted butter
1 pound large peeled and deveined shrimp, tails discarded, cut into 1/4-inch pieces
6 cloves garlic, thinly sliced
Large pinch crushed red pepper flakes
1/2 cup dry white wine
1/2 cup fresh parsley leaves, finely chopped
1 tsp lemon zest
Slices of crusty bread and/or crackers, for serving

catebogue

Position an oven rack in the top position, and preheat the oven to 375 degrees F. Beat the cream cheese, mozzarella, sour cream, mayonnaise, Parmesan, 2 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a large bowl with an electric mixer on medium high until smooth.

Cover and refrigerate until ready to add the shrimp.
Melt 2 tablespoons butter in a large skillet over medium-low heat. Add the shrimp, garlic, 1/4 teaspoon salt and the red pepper flakes, and cook, stirring frequently, until the shrimp just start to turn pink, about 2 minutes.

Add the wine, bring to a simmer and cook until the shrimp are pink and cooked through, about 2 minutes (there will be some liquid left in the skillet). Remove the skillet from the heat, and let the shrimp cool completely.

Meanwhile, mix together the parsley, the remaining 2 tablespoons breadcrumbs and 1 tablespoon melted butter, the lemon zest and a pinch of salt in a small bowl.

Stir the shrimp and cream cheese mixtures together to combine; transfer to a 2-quart baking dish. (The dip and breadcrumb mixture can be covered and refrigerated overnight separately at this point.)

catebogue

Sprinkle the breadcrumb mixture over the dip.

catebogue

Bake until hot and bubbly, 15 to 20 minutes. Then, switch the oven to broil, and cook until the top is golden brown, 1 to 3 minutes. Let rest for a few minutes, then serve hot with bread and/or crackers.

GRILLADES AND GRITS
(Adapted from Emeril Lagasse)

thedaringgourmet

1 1/2 pounds beef top round, cut into 2-inch pieces
1 pound veal top round, cut into 2-inch pieces
Essence
1/4 cup vegetable oil
2 cups chopped onions
1 cup chopped bell peppers
1 cup chopped celery
2 cups chopped, peeled, and seeded tomatoes
1 TBSP chopped garlic
5 bay leaves
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp dried basil
2 cups beef broth
1/2 cup dry red wine
Salt and cayenne
Fresh black pepper
3 TBSP chopped green onions
2 TBSP finely chopped parsley
Baked cheese grits

In a mixing bowl, combine the beef and veal together. Season the meat with Essence. Add the flour and toss the meat completely. Turn the meat out onto a floured surface and with meat mallet, lightly pound the meat. Turn the meat over and lightly pound the meat again. In a large cast-iron pot, heat the oil. When the oil is hot, add the meat. Brown the meat evenly on both sides for 5 to 6 minutes. Add the onions, bell peppers, and celery. Season with salt and cayenne. Continue stirring, scraping the bottom and sides of the pot to loosen any browned particles. Cook for 5 to 6 minutes, or until the vegetables are wilted. Add the tomatoes and garlic. Cook, stirring often and scraping the bottom and sides of the pot for 3 to 4 minutes. Add the bay leaves, thyme, oregano, basil, broth and wine. Season with salt, cayenne, and black pepper. Bring the liquid to a simmer, partially covered, stirring occasionally, and cook for about 1 1/2 hours or until the meat is very tender. Remove the bay leaves and serve with baked cheese grits.

BAKED CHEESE GRITS

2 cups yellow grits, not quick or instant grits
1 stick (1/4 pound) butter
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
2 TBSP chopped garlic
8 oz cheddar, grated (about 2 cups)
3 eggs
1 cup milk

Preheat the oven to 350ºF.
Prepare the grits according to package directions. Add the butter, salt, black pepper, garlic, and cheese. Mix until the butter and cheese melt. Beat together the eggs and milk in a small Bowl. Add to the grits and mix well.
Pour into a square (8 X 2 inch) baking dish and bake for about 1 hour, or until the mixture sets.
Serve immediately.

GREEN BEAN BUNDLES

1 pound of fresh green beans
1 pound of bacon cut in half
½ cup of butter melted
¾ cup of brown sugar
1 teaspoon of garlic salt

Preheat oven to 350 and grease a 9x13 inch baking dish with cooking spray.

Wrap a bundle of beans with ½ slice of bacon and place in dish. Repeat, using all beans and bacon.

Combine brown sugar and butter and pour over beans. Sprinkle with garlic salt.

Cover with foil and bake for 45 minutes.

HUGUENOT TORTE
(Adapted from Craig Claiborne)

nytimes

2 eggs
½ teaspoon salt
1 ½ cups sugar
1 cup peeled and chopped tart cooking apples
1 cup coarsely chopped pecans
1 teaspoon vanilla
4 tablespoons all-purpose flour
2 ½ teaspoons baking powder
1 cup whipped cream, barely sweetened and flavored with 1 teaspoon almond extract

Preheat the oven to 325 degrees.
Beat the eggs and salt with a rotary beater until light and fluffy. Gradually beat in the sugar.
Fold in the apples and pecans with a whisk. Add the vanilla, flour and baking powder. Pour into a well-greased baking pan about 8-by-12 or 9-by-9 inches and at least 2 inches deep. Bake for 45 minutes, until sunken and crusty. Serve warm or chilled, with whipped cream.

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Another great evening with friends: fabulous food and company! And Sheila and Russell's home was beautiful as well. Here are a few pics from this edition of Supper Club:

Prosecco with raspberry lemonade
1 oz citrus vodka
1/2 oz raspberry liquor
1/2 oz fresh lemon juice
1/2 simple syrup
Splash of prosecco