Our Supper Club is finally reuniting after the Global Pandemic called Covid 19 entered our lives. 😷
It's been a year and a half... That calls for a: POOL PARTY!!!
We're meeting at our house for a late summer get-together. It'll be HOT in Atlanta, GA, so bathing suits and cover-ups are the suggested dress code, as we'll be by the pool (and IN the pool) dining al fresco.
MENU:
APPETIZER: Charcuterie Platter - Wendy
MAINS:
GRILLED SALMON & LEEKS with Rosemary Mustard Butter - Me
ASIAN BEEF KABOBS - Me
SIDES:
BALSAMIC GRILLED VEGGIES - Me
TRICOLOR ORZO SALAD - Denise
DESSERT: CHOCOLATE KAHLUA CAKE with Ice Cream - Leslie
DRINK: LOADED LEMONADE - Me
GRILLED SALMON AND LEEKS with Rosemary Mustard Butter
(Adapted from bhg.com)
1 ½ lbs leeks2 TBSP extra virgin olive oil
½ tsp salt
½ tsp pepper
1 sprig rosemary
4 4-6 oz skin-on salmon fillets, 3/4- to 1-inch thick
1/4 cup unsalted butter, softened
2 tsp Dijon-style mustard
Trim dark green tops and root ends from leeks, leaving ends intact. Cut leeks in half lengthwise; peel off tough outer leaves. Wash leeks; pat dry. (Keep some water on leeks to prevent burning on the grill.) Brush with 1 TBSP oil; season with 1/4 tsp salt and 1/4 tsp black pepper.
On a grill or grill pan over medium-high heat, grill rosemary sprig 1 to 2 minutes or until lightly charred; remove. Grill the leeks 5 to 7 minutes or until tender, turning occasionally. Remove; cover to keep warm.
Brush salmon with remaining olive oil; season with 1/4 tsp each salt and black pepper. Grill fish, skin-side up, 4 minutes; turn. Grill 2 minutes or until fish flakes easily with a fork. Remove from heat. Strip rosemary leaves from stem; chop leaves. In a small bowl stir together butter, mustard, and 1 tsp chopped leaves. Spread butter on top of fish and leeks; sprinkle with remaining chopped rosemary.
ASIAN BEEF KABOBS
(Adapted from Gimme Some Oven)MARINADE INGREDIENTS:
3 cloves garlic, minced
1/4 cup low-sodium soy sauce
3 TBSP extra virgin olive oil
3 TBSP rice wine vinegar
1/4 tsp black pepper
1 TBSP minced fresh ginger
BRUSHING SAUCE INGREDIENTS:
2 TBSP low-sodium soy sauce*
1 TBSP rice wine vinegar
1 teasptspoon sesame oil
ASIAN PEPPER STEAK KABOBS INGREDIENTS:
1 lb flank steak, cut into 1-inch bite-sized pieces
1 large green bell pepper, cored and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch pieces
metal or wooden skewers (soak wooden ones prior to using!)
TO MAKE THE MARINADE:
Whisk all ingredients together until combined.
TO MAKE THE BRUSHING SAUCE:
Whisk all ingredients together until combined.
TO MAKE THE ASIAN PEPPER STEAK KABOBS:
Combine the prepared marinade and steak pieces in a large bowl, and toss to combine. Cover and refrigerate for between 1-4 hours.
Heat grill to medium-high heat. Thread skewers alternately with the marinated steak, peppers and onions.
Brush each skewer liberally with the marinade (not the brushing sauce). Then grill for 2-3 minutes per side, turning once, or until the steak is cooked to your desired level of doneness. Remove skewers from grill and let rest for 5 minutes. Then brush each skewer with the brushing sauce.
BALSAMIC GRILLED VEGGIES
(Adapted from Natasha's Kitchen)
1 medium zucchini sliced into 1/3" thick rings
1 medium yellow squash sliced into 1/3" thick rings
1/2 lb baby bella mushrooms halved or quartered if large
8 oz snap peas
1/2 large onion cut into 1/2" wide by 1" long slices.
1/4 cup extra virgin olive oil
3 TBSP balsamic vinegar
1 tsp sea salt
1/2 tsp black pepper
Preheat a grill to med/high (400˚F). Oil a grilling basket.
Place all of your sliced veggies into a large mixing bowl.
In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper.
Drizzle marinade over sliced veggies and toss to evenly coat. Marinate 10 minutes at room temperature.
Preheat grill basket for 10 minutes with the grill cover on.
Place all of the vegetables in hot grilling basket (discard excess marinade) and grill at 400˚F for 10 to 12 minutes or until veggies are tender, tossing a few times to ensure even cooking and caramelizing.
Transfer to a bowl and garnish with fresh parsley, chives, or even basil if desired.
(Adapted from Natasha's Kitchen)
1 medium zucchini sliced into 1/3" thick rings
1 medium yellow squash sliced into 1/3" thick rings
1/2 lb baby bella mushrooms halved or quartered if large
8 oz snap peas
1/2 large onion cut into 1/2" wide by 1" long slices.
1/4 cup extra virgin olive oil
3 TBSP balsamic vinegar
1 tsp sea salt
1/2 tsp black pepper
Preheat a grill to med/high (400˚F). Oil a grilling basket.
Place all of your sliced veggies into a large mixing bowl.
In a small bowl or measuring cup, whisk together: 1/4 cup olive oil, 3 Tbsp balsamic vinegar, 1 tsp salt and 1/2 tsp black pepper.
Drizzle marinade over sliced veggies and toss to evenly coat. Marinate 10 minutes at room temperature.
Preheat grill basket for 10 minutes with the grill cover on.
Place all of the vegetables in hot grilling basket (discard excess marinade) and grill at 400˚F for 10 to 12 minutes or until veggies are tender, tossing a few times to ensure even cooking and caramelizing.
Transfer to a bowl and garnish with fresh parsley, chives, or even basil if desired.
TRI-COLORE ORZO
(Giada deLaurentis)
1 lb orzo pasta
3 TBSP extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 TBSP lemon juice
1 1/2 tsp salt
1 tsp freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
1 lb orzo pasta
3 TBSP extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 TBSP lemon juice
1 1/2 tsp salt
1 tsp freshly ground black pepper
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine.
LOADED LEMONADE
We'll provide beer and wine as well, but it's always nice to start with a big batch of specialty drinks. It'll be hot hot hot, so lemonade sounded perfect! I'm doubling the recipe for my dinner party of 8.
We'll provide beer and wine as well, but it's always nice to start with a big batch of specialty drinks. It'll be hot hot hot, so lemonade sounded perfect! I'm doubling the recipe for my dinner party of 8.
2 cups sugar (4 cups for my party)
5 cups water, divided (10 cups)
1 TBSP grated lemon zest (2 TBSP)
1 3/4 cups lemon juice (3 1/2 cups)
1 cup vodka (2 cups)
6 to 8 cups ice cubes
Lemon slices
Cook and stir over medium heat until sugar is dissolved, about 4 minutes. Remove from the heat. Stir in lemon juice.
Pour into a large pitcher; refrigerate until chilled.
When ready to enjoy, stir in vodka. For each serving, place 3/4 to 1 cup ice in a glass. Pour lemonade mixture into glass. Garnish with lemon slices as desired.
