APR 6, 2018: SHEILA AND RUSSELL HOST

Sheila and Russell are hosting the next month's Supper Club:

FINALLY! Spring is here!  Super excited to get together with our Supper Club friends to enjoy some great food and company at our friends' (Sheila and Russell's) home.  It's been a very long and cold winter (for Atlanta anyway), so people have been itching for some sunshine and warmer temperatures.

Our friends are celebrating Spring with a cookout!

Here's what they're serving:

APPETIZERS:

MUFFULETTA DIP w/ toasted French bread slices

SPINACH ARTICHOKE DIP BITES

MAIN:

STEAKS ON THE GRILL

SIDES:

TWICE BAKED POTATOES

PANZANELLA SALAD
ASSORTED BREADS

DESSERT:
VANILLA ICE CREAM WITH COCONUT, CHOCOLATE SAUCE AND
STRAWBERRIES

DRINK:
PEACH SURPRISE


The theme of the night:                      

MUFFULETTA DIP
(Adapted from Epicurious)

1 cup pitted Spanish green olives
1 cup pitted brine-cured black olives (such as Kalamata)
1/4 cup chopped red onion
2 TBSP chopped fresh basil
2 TBSP fresh lemon juice
1 TBSP freshly grated horseradish
1 TBSP chopped garlic
1 TBSP Dijon mustard
Dash of hot pepper sauce (such as Tabasco)
Dash of Worcestershire sauce
1/2 cup extra virgin olive oil
S&P to taste
Italian or French bread slices, toasted

catebogue

1. Combine first 10 ingredients in processor, and chop coarsely. 
   
2. With processor running, gradually add oil. 
   
3. Transfer mixture to medium bowl. Season to taste with salt and pepper. Cover; refrigerate 1 hour. (Can be made 1 day ahead and kept refrigerated.) Serve with bread or toasted baguette.
4. SPINACH ARTICHOKE DIP BITES                                                                                                                   (Adapted from Lil Luna)
   

So instead of just preparing a spinach dip with crackers, this recipe calls for crescent roll dough, so you end up with little bite-sized appetizers to just pop in your mouth - genius!

2 cups frozen chopped spinach, thawed and squeezed dry
1-6 oz jar marinated artichoke hearts, drained and finely chopped
½ tsp minced garlic
2 TBSP grated parmesan cheese
4 oz cream cheese, softened (I use low fat)
¾ cup shredded mozzarella cheese, divided
½ tsp garlic salt
pepper to taste
1 can crescent roll dough

Preheat oven to 375 degrees F. In a bowl, combine spinach, artichoke hearts, garlic and Parmesan cheese.

Blend in cream cheese and half of the mozzarella cheese.

Season with salt and pepper, and set aside.

Using a rolling pin, lay out dough on a cutting board and lightly stretch to a 8 x 12 rectangle. Cut dough into 2 inch squares, so you have 24 squared total.

Lightly grease (or spray with cooking spray) a mini muffin tin and place a square in each slot, gently pushing down to create an indent. (you don't need to mold to the cup.)

Scoop one teaspoon of the spinach mixture on top of each crescent square and gently push in, (bites will mold to your tin while baking). Spread the remaining mozzarella cheese over the tops of each cup.

Bake at 375 degrees F for 15 - 17 minutes, until golden brown. Let cool for 5-10 minutes before moving from muffin tin. Serve and enjoy!

WALDORF PANZANELLA SALAD

(Adapted from Giada De Laurentis)

This salad was so good!  The combination of flavors - the fennel, pickled red onion, arugula topped with a yummy raisin nut bread was to die for!

2 1/2 cups cubed fruit-and-nut bread, such as raisin-walnut (1-inch cubes)

Extra-virgin olive oil 

2 TBSP white balsamic vinegar 

1/4 tsp kosher salt 

2 ribs celery, thinly sliced, plus 3 tablespoons chopped celery leaves

1 small Fuji apple, diced 

1 small bulb fennel, sliced in thin half-moons 

1/4 cup Pickled Red Onion, recipe follows

5 to 6 cups baby arugula (about one 5-ounce container) 

1/3 cup shaved Gorgonzola dolce 

Pickled Red Onion:

1/2 red onion, thinly sliced

1/4 cup white balsamic vinegar

1/4 tsp kosher salt

Preheat the oven to 350 degrees F.

On a small baking sheet, toss the bread cubes with 2 tablespoons olive oil to coat well. Bake until golden brown and crispy on the outside but still with a bit of a chew in the center, about 12 minutes. Let cool.

Whisk together the vinegar, 2 tablespoons olive oil, and salt in a small bowl.

To a large bowl, add the celery, celery leaves, apple, fennel, Pickled Red Onion and arugula, and toss gently with two spoons. Add the toasted bread cubes and the dressing; toss again. Scatter the Gorgonzola over the top and serve.

Pickled Red Onion:

Mix together the red onion, vinegar and salt in a bowl. Set aside to pickle for 15 minutes, tossing occasionally.

Our drink of the evening was a peach vodka, lemonade and peach tea concoction - so so good!

 A hearty plate with steak and twice baked potatoes - well-deserved after an evening of shooting (see below):

Our delicious dessert:


A FEW PICS FROM OUR FABULOUS EVENING:

Russell and Sheila set up balloons and we had so much fun target shooting with a BB Gun!

AND - the girls won!

Scott shooting left-handed:

Our hostess, Sheila:

Doug takes aim:

I am taking this competition VERY seriously:

 Greg is determined:

 Russell re-loading:

 Birthday boy Mark:

Our sharp shooter champion, Denise:

THE GIRLS (aka THE WINNERS OF THE EVENING!):

 Leslie, getting serious!

Another fun evening comes to a close...

NEXT UP:

SUPPER CLUB AT LESLIE AND MARK'S IN JUNE!!!

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SUPPER CLUB JUNE 10 2017 - at Wendy and Scott's!

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Next Supper Club is SUMMERTIME at Scott and Wendy's!

These two also are in the middle of wedding planning for their daughter's November nuptials!  But time with friends is important too.... Looking forward to being with friends in JUNE for a super casual and fun backyard summer cookout!

Here's what Wendy and Scott are serving up:

MENU:

APPETIZER:
GREEK DIP

FILETS ON THE GRILL

BABY GREENS SALAD WITH WARM DRESSING
TWICE BAKED POTATOES
GRILLED ASPARAGUS

DESSERT:
KEY LIME CHEESECAKE 

DRINKS:

Scott's Craft Beer Selections
Wendy's Peach Slushy

GREEK DIP

This dip is just devine! It's fresh and crunch and sort of a take on the standard Mexican 7-layer dip, but it's much healthier (with hummus), and it'll pair nicely with a heavier dinner like beef filets.

1 8 oz pkg cream cheese, softened (I always use low or non-fat here)

1 TBSP lemon juice

1 tsp dried Italian seasoning

3 cloves garlic, minced

1-1/2 cups hummus

1 cup chopped cucumber (I use hothouse or English - tastes so much better)

1 cup chopped tomato

1/2 cup chopped pitted Kalamata olives

1/2 cup crumbled feta cheese

1/3 cup sliced green onions

Pita chips and/or multigrain tortilla chips

Photo Credit: Cate Bogue

In medium mixing bowl beat cream cheese, lemon juice, Italian seasoning, and garlic with electric mixer on medium speed until smooth and combined.

Spread cream cheese mixture into a deep 9-inch pie plate, or shallow serving dish. Then evenly spread hummus on cream cheese layer.

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Photo Credit: Cate Bogue

Top with cucumber, tomato, olives, feta cheese, and green onions.

Photo Credit: Cate Bogue

Cover and refrigerate 2 to 24 hours. Serve with pita chips and/or multigrain tortilla chips.

Makes about 2-1/2 cups dip.

BEEF FILETS,  SALMON and ASPARAGUS ON THE GRILL

Scott (as usual) did a fabulous job on the grill.  Here's his secret:

Steaks-  he topped each filet with a little Montreal Sauce and let them marinate for about 30 minutes at room temperature before grilling.

Salmon- Pour a little Lawry's lemon and herb marinade over the fish.  Let marinate for about an hour (in the fridge - covered) ...then grill.

Asparagus - wash and trim. Put in a Ziploc bag. Add olive oil and Italian seasoning. Shake around to coat then grill.

All were DELISH!!!!

BABY GREENS WITH WARM DRESSING

(Adapted from All Recipes)

catebogue

4 slices bacon

3/4 cup extra virgin olive oil

1/3 cup red wine vinegar

1/4 cup white sugar

1 tsp sea salt

1 clove garlic, minced

2 oz crumbled cheese (such as feta, goat, blue or gorgonzola)

6 cups mixed baby greens

2 TBSP toasted sliced almonds

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Alternately you can cook the bacon in the microwave.  Drain the bacon slices on a paper towel-lined plate; crumble and set aside.

Combine the olive oil, red wine vinegar, white sugar, salt, garlic, and Gorgonzola cheese in a blender; blend until smooth. Pour the dressing into a small saucepan over medium-low heat and warm gently.

Toss the baby greens, almonds, and crumbled bacon together in a salad bowl; drizzle dressing over salad and toss to coat. Serve immediately.

KEY LIME CHEESECAKE

catebogue

2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter or margarine, melted

3 (8-ounce) packages cream cheese, softened

1 1/4 cups sugar

3 large eggs

1 (8-ounce) container sour cream

1 1/2 teaspoons grated lime rind

1/2 cup Key lime juice

Garnishes: strawberry halves, lime slices, lime zest

Strawberry Sauce

Stir together first 3 ingredients, and firmly press on bottom and 1 inch up sides of a greased 9-inch springform pan.

Bake at 350° for 8 minutes; cool.

Beat cream cheese at medium speed with an electric mixer until fluffy; gradually add 1 1/4 cups sugar, beating until blended. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream, rind, and juice. Pour batter into crust.

Bake at 325 degrees Ffor 1 hour and 5 minutes; turn oven off. Partially open oven door; let stand in oven 15 minutes. Remove from oven, and immediately run a knife around edge of pan, releasing sides.

Cool completely in pan on a wire rack; cover and chill 8 hours. Garnish, if desired, and serve with Strawberry Sauce.

A few pics from our evening:

Scott's IPA beer samplings for the guys:

A fresh adult "slushy" for the girls (Pinot Grigio and frozen peaches):

Our hors d'oeuvres selection:

Scott and Wendy's backyard (complete with hops growing in Atlanta, GA!):

Citronella for a muggy Atlanta evening = no mosquitos:

Our next get-together is in August at Denise and Greg's!