August SUPPER CLUB - Wendy & Scott host!

 

We're headed to our friends' Scott and Wendy's home for our next Supper Club get-together.

They're doing a backyard BBQ which should be so much fun to celebrate the end of summer.

MENU:

MEXICAN STREET CORN DIP with tortilla chips

BAKED BRIE WITH JEZEBEL PEACHES

SMASH BURGERS

BAKED BEANS

COLE SLAW

POTATO CASSEROLE

STRAWBERRY TRIFLE

CHERRY VODKA LEMONADE

MEXICAN STREET CORN DIP

(Adapted from Half Baked Harvest)

2 TBSP chili powder
1 tsp smoked paprika
1/2 tsp cayenne pepper, to your taste
2 TBSP extra virgin olive oil
1 yellow onion, chopped
2 cups fresh corn (3-4 raw)
2 cloves garlic, chopped
kosher salt and black pepper
6 oz cream cheese, at room temperature
1/3 cup sour cream
4 TBSP salted butter
1/3 cup olive oil mayo or use plain Greek yogurt
2 TBSP fresh lime juice
3/4 cup crumbled cotija cheese
1 ear grilled corn, kernels removed from the cob
1/4 cup fresh cilantro, chopped

Mix the spices. In a bowl, combine the chili powder, paprika, cayenne, and a pinch of salt. 

Heat the olive oil in a skillet over medium-high heat. Add the onion and cook until soft, 5 minutes. Add the corn, garlic, 1 teaspoon of the spice mix, and season with salt and pepper. Cook until the corn is softened, 5 minutes. 

Reduce the heat to low. Mix in the cream cheese until melted and creamy. Stir in the sour cream. Cook until warmed throughout. If desired, thin the dip with milk.

In a separate skillet, melt the butter until golden. Mix in 3 teaspoons of the spice mix, plus a pinch of chili flakes and salt. Cook another minute, then remove from the heat. 

Mix the mayo and lime juice with a pinch of salt. 

Spoon the dip into a wide serving bowl. Top with grilled corn and drizzle the mayo and spicy butter over the corn. Sprinkle on the cheese and cilantro. Serve tortilla chips.

SMASH BURGERS

1 1/2 lbs ground beef (divided into 8 "balls")

salt and pepper

garlic powder

4 slices cheddar cheese

Burger Sauce:

1/3 cup mayo

1 tsp yellow mustard

To serve:

4 brioche burger buns

lettuce leaves

tomato slices

sliced onion

dill pickles

Divide beef into 8 patties by rolling into balls. Refrigerate before grilling

Butter and toast buns.

To cook:

Increase griddle to med/high heat.  Place 2-4 burger balls onto hot griddle.  Working quickly, place parchment paper over meat and firmly smash straight down into a thin patty.

Once patties are smashed, peel back and discard parchment and season meat with salt, pepper and garlic powder.  Add 1/2 tsp of burger sauce.  Cook 2 minutes on first side or until seared and juices start to come to the surface.

Scrape under the burger with spatula facing down at a 45 degree angle to get under the caramelized part and flip.

Cook another 1 minute.  Top half of the patties with sliced cheese and cover cheese with the 2nd patty.

Repeat with remaining burgers and transfer them to a platter as they finish cooking.

To assemble:

Place space on bottom of bun.  Top with whatever toppings desired. Add double patty and top with bun.

BAKED BRIE with JEZEBEL PEACHES

1 TBSP hot jalapeno pepper jelly


1 TBSP spicy brown mustard

1/4 tsp kosher salt


1/8 tsp freshly ground black pepper


1 large ripe peach, peeled and diced


1 Brie round (about 13.2 oz.), packed in a wooden box

Assorted crackers

Preheat oven to 350°F.

Stir together first four ingredients; gently stir in peaches until coated.

Unwrap Brie; trim and discard rind from top. Return cheese to wooden box bottom, and place box on a baking sheet.

Bake at 350°F for 10 minutes.

Spoon peach mixture over Brie, mounding slightly.

Bake five minutes or until cheese is melted. Carefully transfer box to a platter and serve immediately with crackers.

HASH BROWN POTATO CASSEROLE

(Cooks.com)

2 lb frozen hash browns, Southern style, thawed

1 stick melted butter

1 tsp salt

1 can cream of chicken soup

1 pt sour cream

1/2 cup chopped onion

10 oz pkg shredded cheddar cheese

Topping:

1 cup crushed corn flakes

3 TBSP melted butter

Preheat oven to 350 degrees F. Mix all ingredients together. Place in 9x13" baking dish. Top with corn flakes then melted butter.  Bake for 1 - 1 1/2 hours until browned.

BAKED BEANS

2 28 oz cans Bush's Baked Beans

1 onion chopped

2 TBSP brown sugar

3 TBSP maple syrup

2 TBSP ketchup

2 tsp yellow mustard

4 slices bacon

Preheat oven to 350 degrees F.  In a large bowl, combine the beans, onion, brown sugar, syrup, ketchup and mustard.

Pour mix into a 9x13" baking dish.  Arrange bacon strips in a single layer on top.

Bake for 35-40 minutes or until bacon is browned.  

TRIFLE

1 strawberry cake (use a cake mix and bake in a 9x13 " pan), cooled

8 oz cream cheese, softened

1 TBSP vanilla

1 (3.4oz) instant cheesecake pudding mix (unprepared)

3 1/2 cups heavy cream (divided into 1 1/2 cups and 2 cups)

3/4 cup of powdered sugar (divided into 1/2 cup and 1/4 cup)

2 lbs fresh strawberries, sliced

Remove cooled cake from pan and slice or break into 1" cubes. Set aside.

In a large bowl, use a mixer to beat together cream cheese and vanilla until smooth.

Beat in the pudding mix until combined.  

Slowly drizzle in 1 1/2 cups of the cream.  When smooth and creamy, add 1/2 cup of the powdered sugar and beat.

Add strawberries to the mix, reserving about 1 cup of strawberries for the top of the trifle.

In a large bowl or trifle dish, build the trifle by layering 1/3 of the cake, then 1/2 of the strawberries and cream mix, another layer of cake cubes, the remaining strawberries mix, and then final cake pieces.

In the bowl of a stand mixer us the whisk attachment to beat the remaining 2 cups of cream until soft peaks form.  Add the remaining 1/4 cup of powdered sugar and continue beating until stiff peaks form.

Mound big dollops of whipped cream around the top of the trifle.  Pile the reserved strawberries in the center.  Pipe one more dollop of whipped cream in the center and top with a halved strawberry.

CHERRY VODKA LEMONADE

6 cups of pink lemonade

1 3/4 cup Cherry Vodka

Mix together and garnish with a cherry!

A few pics from the fabulous evening:

Our next get-together is at Denise and Greg's in October!  Yay for FALL!