Reine de Saba 
Allow cake to cool in the pan for 10 minutes. Run knife around the edge of the pan, and reverse cake on the rack. Allow it to cool in refrigerator for an hour or two; it must be thoroughly cold if it is to be iced. Can me made night before, cover with plastic wrap. Ice the cake before going to host home.
While vacationing in Mexico, we stopped outside of Valladolid at an “off the beaten path” cantina for lunch. No English translations on this menu, and none of the employees spoke English, so apart from the usual Mexican dishes we knew, we didn’t know what we were ordering. I wanted to try something authentic, so I just pointed at Concninita Pibil (it did have a picture and it looked interesting). I loved it, and was pleased to find a recipe from Pat Bruno in the Sun Times. I hope you enjoy it as well. We had Margaritas with our meal (Jose Cuervo Margarita Mix and tequila; what could be easier), but a red wine from Chile or Argentina would be good. I’ve included an OPTIONAL recipe for Mexican Coffee if the Hosts care to add that with or after the dessert.
4 cups chicken stock (Emeril’s stock is 32oz.)
1 pound chicken tenders
1 bay leaf
1 Tablespoon olive oil
4 slices thick, smoky center cut bacon, chopped
1 onion, finely chopped
4 cloves garlic, chopped
1 chipotle in adobo, chopped, plus 1 Tablespoons sauce (from 3.5 oz. can)
1-28 oz. (or 2-14 oz.) can crushed fire roasted tomatoes (if you can only find DICED fire roasted tomatoes, crush well before using)
4 cups lightly crushed corn tortilla chips
8 oz. shredded fresh smoked mozzarella or smokes sharp white cheddar
2 limes cut into 8 wedges
½ red onion, chopped
Sour cream
Bring broth to a simmer and add chicken; poach 6 to 7 minutes with bay leaf
While chicken poaches, heat olive oil in soup pot over medium-high heat. Add bacon and cook until crisp; remove with a slotted spoon. Drain off excess fat, leaving 2 to 3 Tablespoons in the pot. Add onion and garlic; cook 5 minutes. Stir in chipotles and tomatoes.
Remove chicken from stock; dice and add to soup pot. Pass stock through strainer and add to pot. Season with salt to taste.
CAN BE MADE 1 DAY AHEAD. COVER AND REFRIGERATE. REHEAT BEFORE SERVING
To serve: Place a pile of crushed tortilla chips in the bottom of each bowl. Cover with smoked cheese and ladle soup over. Pass lime, raw onion, and sour cream at table for garnish.
Mexican Cornbread
1 cup yellow cornmeal
1 cup sifted all-purpose flour
2 Tablespoons sugar
4 teaspoons baking powder
½ teaspoon salt
1 large egg
1 cup whole milk or buttermilk
1/3 cup sour cream
¼ cup vegetable oil
1 to 2 Tablespoons chopped jalapenos; to taste
Preheat oven to 425. Grease an 8” square pan. Combine cornmeal, flour, sugar, baking powder, and salt. Add remaining ingredients and mix until smooth. Pour into prepared pan and bake 20 to 25 minutes, or until golden. Serve warm
6 pounds pork butt
1 tablespoon cracked black pepper
4 tablespoons annatto seeds (1.2 oz jar from Penzey’s)
2 teaspoons cumin seeds
1 tablespoon oregano
½ cup (more or less relative to how you like your heat) chipotle in adobo sauce (from 3.5 oz can)
3 cloves garlic, peeled, crushed
1 cup orange juice
Juice of six lemons
¼ cup vegetable oil
Shot of tequila (optional, but recommended)
1 pkg. Banana leaves (Michael’s on Rt 59 has them in the freezer section; thaw before using)
8 flour tortillas, warmed
Sour cream
Salsa
Cut the pork into 1 ½ inch cubes, trimming fat, but leaving some on; set aside.
Grind the pepper, annatto seeds, & cumin seeds in a spice grinder or clean coffee grinder; put in large glass or stainless steel bowl. Add the rest of the ingredients; combine and mix thoroughly. This is the marinade for the pork.
Put the cubed pork into a large Ziplock bag and add the marinade. Refrigerate overnight, turning once or twice to get everything well coated.
Preheat oven to 325. Line a 9x12 baking pan with banana leaves; place 2 leaves horizontally, then 2 vertically. Pour the pork and marinade into pan; fold leaves tightly over and cover with more banana leaves if necessary, making a seal. Place on middle oven rack and bake 3 hours until the pork looks like a mess of shredded meat.
Cut remaining banana leaves into eight 10 inch triangles. Fold into a loose cone shape and secure with a toothpick. Spoon meat into cone, and serve with the beans and rice, tortillas, sour cream and salsa.
1 tablespoon olive oil
6 slices bacon, chopped
1 onion, finely chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
3 cans black beans, drained
1 tablespoon ground cumin
1 to 2 teaspoons hot sauce
Sour cream
Heat a medium skillet over medium high heat; add olive oil and bacon. Render fat 2 minutes; then add onion and garlic; cook 5 minutes. Add 1 and ½ cans of beans to the pan and season with salt, pepper, and the cumin; then smash them with a potato masher, combining them with bacon and onions. When combined, add remaining 1 and ½ cans of beans and combine with smashed beans. Add hot sauce to your taste. Top with a dollop of sour cream to serve.
CAN BE MADE AHEAD AND REHEATED OVER LOW HEAT OR IN MICROWAVE BEFORE SERVING.
2 Tablespoons vegetable oil
1 cups uncooked long-grain rice
1 teaspoons garlic powder
½ teaspoon ground cumin
¼ cup chopped onion
½ cup red enchilada sauce (canned)
2 cups chicken stock
Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with garlic and cumin.
Stir in onions and cook until tender. Stir in enchilada sauce and chicken stock; bring to a boil. Reduce heat to low, cover and simmer 20 to 25 minutes. Remove from heat and let sit covered 5 to 10 minutes. Fluff with fork; salt, if necessary, to taste.
CAN BE MADE AHEAD AND REHEATED ON LOW HEAT OR IN MICROWAVE, ADD ADDITIONAL CHICKEN STOCK IF NECESSARY
8 scoops of ground coffee
2 rounded tablespoons cocoa powder
1 teaspoon ground cinnamon, plus a sprinkle for garnish
8 ounces coffee liqueur (Kahlua, etc.)
Whipped cream
Put coffee, cocoa, and cinnamon into coffee filter; brew 8 cups of coffee. Pour a shot (1 oz) of coffee liqueur into each coffee mug, Pour in a serving of brewed mocha-cinnamon coffee. Top with a dollop of whipped cream and a sprinkle of cinnamon. Serve immediately.
To whip cream: pour 8 oz heavy whipping cream into chilled bowl. Add ½ teaspoon vanilla and whip, slowly adding 1 tablespoon granulated sugar and 1 teaspoon whipped cream stabilizer (Dr. Oetker “Whip It” found at Dominicks). Whip until peaks form. By using the stabilizer, you can make this ahead and refrigerate in an air-tight container until needed.
PLEASE PREPARE THIS CAKE THE DAY BEFORE GOURMET DINNER
Cake:
6 large eggs, separated
2 cups granulated sugar
3 cups all-purpose flour
2 teaspoons baking powder
½ cup whole milk
1 teaspoon vanilla
Cream topping:
1 14 oz can evaporated milk
1 14 oz can sweetened condensed milk
1 cup heavy cream
Icing:
3 tablespoons water
¾ cup granulated sugar
3 large egg whites
Preheat oven to 350. Lightly grease and flour a 9 x 13 baking dish
Sift flour and baking powder together and set aside.
In bowl of mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and beat to stiff peaks. Add the egg yolks one at a time, beating well after each addition.
Add the flour mixture to the egg mixture, alternating with the milk. DO THIS QUICKLY SO THE BATTER DOES NOT LOSE VOLUME. Mix in vanilla; pour into prepared dish. Bake until golden, 30 to 35 mins.
In blender, combine evaporated milk, condensed milk, and heavy cream and blend on high speed until foamy.
While cake is still warm, poke holes all over with a bamboo skewer and pour the cream mixture over it. Let sit and cool to room temperature. Cover and refrigerate until overnight.
ONE OR TWO HOURS BEFORE GOURMET MEAL In a saucepan combine the water and sugar and bring to a boil. Reduce the heat and stir to dissolve the sugar. Cook until mixture reaches soft ball stage, 235 to 240 degrees. Remove from heat. In a medium bowl, beat the egg whites to soft peaks. While beating, add the hot syrup on a stream near the edge of the bowl, not on the beaters. Beat until all the syrup has been added, the mixture has cooled, and a glossy icing forms.
Remove cake from refrigerator and spread icing evenly across the top. Keep chilled until ready to cut and serve.
Mexican Rice Champagne Cosmo
Crab & Scallion Stuffed Shrimp
Slow-Roasted Beef Tenderloin with Double-Mushroom Ragout
Lemon - Thyme SpinachIndividual Savory Horseradish Bread Puddings
Ginger Cake Trifles with caramelized Apples, Cranberries & Whipped Cream
Champagne CosmoSip this festive sparkler - a champagne twist on a Cosmopolitan - before dinner or while you enjoy the first course.
Cranberry juice, Grand Marnier, lime juice mixture can be made ahead and stored in refrigerator until ready to combine remaining ingredients.
1 ½ cups cranberry juice cocktail, chilled
½ cup Grand Marnier (call Sophia to pick up your portion if you do not have on hand)
3 Tbsp. fresh lime juice
8 thin strips of lime zest (from 2 limes), each about ¼ inch wide and 3 inches long
2 bottles (750ml) brut sparkling wine or Champagne, chilled
Combine the cranberry juice, Grand Marnier and lime juice in a small pitcher and mix well. Hold a lime strip over a tall Champagne flute, twist or tie it into a single knot to release the essential oils and drop the zest into the flute. Repeat with the remaining zest and seven more flutes. Divide the juice mixture equally among the flutes. Top each flute with the sparkling wine (depending on the size of your flutes, you may not need all of the wine).
Serve immediately.
Crab & Scallion Stuffed Shrimp Serves 8
3 ½ Tbsp. unsalted butter; more for the baking sheet
1/3 cup thinly sliced scallions (white and light-green parts only; from 5 to 6 scallions)
Kosher salt
½ tsp. Worcestershire sauce
Two drops hot sauce (or other Asian chile sauce)
1/3 cup mayonnaise
2 Tbsp. coarsely shopped fresh parsley, plus 20 whole leaves or small sprigs
1 lemon (cut in half- to be juiced )
1 tsp. finely grated lemon zest (from above lemon)
½ tsp. Dijon mustard
Freshly ground black pepper
½ lb. crabmeat, drained and picked over for shells
1 ¼ cups fine fresh breadcrumbs
16 jumbo shrimp (16 to 20 per lb.), butterflied (pre-ordered at Succulent Seafood)
1 small head frisee lettuce, torn into bite-size pieces
2 Tbsp. extra-virgin olive oil
Make the stuffing: In a small saucepan, melt 2 Tbsp. of the butter over medium-low heat. Add the scallions and a pinch of salt and cook, stirring, until softened, 3 to 4 minutes (don't brown). Take the pan off the heat and stir in the Worcestershire sauce and the hot sauce. Cool to room temperature.
In a medium bowl, combine the mayonnaise, 1 Tbsp. of the chopped parsley, 1 tsp. lemon juice from the half lemon, the lemon zest, the mustard, ¼ tsp. salt and a few grinds of pepper. Stir in the cooled scallion mixture. Add the crab and mix gently but thoroughly.
In a 10-inch skillet, melt the remaining 1 ½ Tbsp. butter over medium heat. Add the breadcrumbs and cook, stirring, until light golden brown, about 4 minutes. Transfer to a medium bowl and mix in the remaining 1 Tbsp. chopped parsley and ¼ tsp. salt.
Stuff the shrimp: Line a rimmed baking sheet with parchment and rub lightly with butter. Arrange the butterflied shrimp on the baking sheet. Using a spoon or your hands, mound a heaping tablespoon of the crab mixture onto each shrimp. Sprinkle and pat the breadcrumbs over the crab. (This will be messy; don't worry if there are crumbs on the baking sheet.) Flip the tail of each shrimp up and over the crab.
Cover baking sheet with plastic wrap and refrigerate until ready to transport.
Bake the shrimp: Position a rack in the center of the oven and heat the oven to 400 degrees. Bake until the shrimp are cooked through, the crabmeat is hot and the crumbs are golden brown, 12 to 14 minutes.
While the shrimp are in the oven, toss the frisee and the whole parsley leaves with the remaining half lemons juice, the olive oil and a pinch of salt and pepper. On 8 small plates, arrange a small pile of the salad and two shrimp. Serve right away.
Make ahead: You can butterfly the shrimp, make the stuffing and breadcrumb topping and stuff the shrimp up to a day ahead. If stuffing ahead, don't top with the crumbs or flip up the tails until ready to bake. Cover and refrigerate the shrimp and stuffing; store the crumbs airtight at room temperature. Remove the stuffed shrimp from the fridge while the oven is heating.
Lemon - Thyme Spinach Serves 8
A generous amount of lemon zest adds a touch of brightness to sautéed spinach.
6 Tbsp. unsalted butter, softened
4 tsp. coarsely chopped fresh thyme
2 lemons-used for finely grated zest
½ tsp. minced garlic
Kosher salt
2 1 lb. packages/containers organic baby spinach
In a small bowl, combine the butter, thyme, lemon zest, garlic and a generous pinch of salt and mash with a fork or spoon until well blended.
Put several large handfuls of the spinach in a 12-inch nonstick stir-fry or saute pan.
Season with ½ tsp. salt. Turn the heat to medium high and cook, stirring frequently, until the spinach is mostly wilted, 1 to 2 minutes. Add another few handfuls of spinach and another ½ tsp. salt and continue to cook, tossing, until wilted. Repeat until all of the spinach is wilted. Turn off the heat, but leave the pan on the burner. Add the butter mixture and toss just until it melts and coats the spinach. Season to taste with salt and serve immediately.
Slow-Roasted Beef Tenderloin with double-Mushroom Ragout Serves 8
2 Tbsp. extra-virgin olive oil
2 tsp. coarsely chopped fresh thyme
2 tsp. minced garlic
Kosher salt and freshly ground black pepper
4 lb. beef tenderloin roast, preferable from the thicker end, trimmed of silver skin
1 recipe Double-Mushroom Ragout
Position a rack in the center of the oven and heat the oven to 350 degrees.
In a small bowl, combine the olive oil, thyme, garlic, 1 tsp. salt and several generous grinds of black pepper. Put the tenderloin on a heavy-duty rimmed baking sheet or in a small roasting pan and rub the oil mixture all over it.
Roast the tenderloin until an instant-read thermometer inserted in the thickest part reads 130 degrees for medium rare, about 1 hour. Note: we recommend that you bake the roast at 6:00 pm until 7:00 pm. Once the guests arrive take out the roast and let rest (covered with foil) on top of stove while the shrimp is baking and the bread puddings are re-heating.
When ready to serve, transfer to a carving board, or leave in roasting pan and cut the tenderloin crosswise into 1/4-inch slices. Two slices per person per plate. Serve with the ragout.
Make ahead: You can season the tenderloin up to 6 hours ahead cover and refrigerate. If you make ahead, please allow the roast to reach room temperature before baking.
Double - Mushroom Ragout
Yields 2 to 2 ½ cups
1 oz. dried porcini mushrooms (about 1 cup) (2 - ½ oz. packages)
3 Tbsp. unsalted butter
2 Tbsp. extra-virgin olive oil
20 oz. cremini (baby bella) mushrooms, sliced ¼ inch thick (2 - 10 oz. bags)
Kosher salt
1/3 cup finely chopped shallot
1/3 cup dry Marsala
1 Tbsp. coarsely chopped fresh thyme
¾ cup heavy cream; more for reheating
Freshly ground black pepper
2 Tbsp. chopped fresh parsley
Soak the porcini in 1 ½ cups very hot water, stirring occasionally, until they're dehydrated, about 20 minutes. With a slotted spoon, transfer them to a cutting board and chop coarsely. Strain the soaking liquid through a coffee filter or through a small tightly messed strainer into a small bowl and set aside.
In a 10-inch straight-sided sauté pan, heat 2 Tbsp. of the butter with the olive oil over medium heat. Add the cremini and 1 tsp. salt and cook, stirring occasionally, until mushrooms have softened and released their liquid, 5 to 8 minutes. Increase the heat to medium high and cook, stirring more frequently, until the mushrooms are shrunken and very well browned, 8 to 10 minutes more.
Reduce the heat to medium, add the shallots and the remaining 1 Tbsp. butter and cook, stirring, until the shallots are softened, 1 to 2 minutes. Add the Marsala, thyme, porcini and ¼ cup porcini-soaked liquid (reserve the remaining soaking liquid if making ahead). Cook and stir until most of the liquid evaporates, 2 to 3 minutes. Add the cream and cook until reduced to a saucy consistency, 2 to 3 minutes. Stir in the parsley and season to taste with salt and pepper.
Make ahead: You can make and refrigerate the ragout up to 2 days ahead. Just before serving, reheat it in a medium saucepan over medium heat. Stir in 1 or 2 Tbsp. of the reserved mushroom-soaking liquid and 1 or 2 Tbsp. heavy cream, letting both reduce slightly until the ragout is just loose and saucy enough to spoon around the tenderloin. Stir in the parsley.
Individual Savory Horseradish
Bread Puddings Yields 12 individual puddings
For this menu, you will need only 8 puddings, but you'll have 4 extra for anyone who wants seconds.
2 tsp. unsalted butter, softened
1¼ cups heavy cream
6 large eggs, at room temperature
¼ cup prepared white horseradish
Kosher salt and freshly ground black pepper
3 cups small-diced white sandwich bread, such as Pepperidge Farm Original (about 5
slices), with crusts
1 cup freshly grated Parmigiano - Reggiano
3 Tbsp. thinly sliced fresh chives
Grease a 12-cup nonstick muffin tin with the butter.
In a 4-cup liquid measuring cup, thoroughly whish the cream and eggs. Whisk in the horseradish, 1 tsp. salt, and a few grinds of pepper and set aside.
Portion half of the bread cubes evenly among the 12 muffin cups. Portion half of the parmigiano and half of the chives evenly among the cups. Repeat with the remaining bread, cheese and chives.
Whisk the custard again and carefully pour it into the muffin cups, distributing it evenly. Refrigerate for at least 30 minutes. 10 minutes before you take out of refrigerator…position a rack in the center of the oven and heat the oven to 400 degrees.
Bake until the puddings are set and the tops are nicely browned and puffed. 18 to 22 minutes. Let cool in the pan for 20 minutes. Carefully remove the puddings from the pan, running a paring knife around the edge of the puddings if they stick.
Transport the baked puddings to the Host's home in the tins covered in foil. Keep warm in oven at Host's home till ready to serve.
Make ahead: The puddings can be assembled and refrigerated up to 6 hours before baking. They can also be baked a day ahead, refrigerated and reheated, wrapped in foil, in a low oven.
Ginger Cake Trifles with Caramelized
Apples, Cranberries & Whipped Cream Serves eight
While these trifles are delicious made with warm gingerbread and warm apples, they are equally good made a few hours ahead and chilled, which makes serving dessert a snap.
FOR THE APPLES AND CRANBERRIES:
3 Tbsp. unsalted butter
1 ½ lb. Granny Smith apples (about 4 small), peeled and cut into large dice
Kosher salt
1 ½ cups fresh cranberries (12 oz. package)
½ cup pure maple syrup
¼ tsp. ground cinnamon
2 Tbsp. finely chopped crystallized ginger
FOR THE WHIPPED CREAM:
2 cups heavy cream, chilled
1 pkge. Dr. Oetker "Whip it " whipped cream stabilizer (found at Dominicks)
1 tsp. pure vanilla extract
2 Tbsp. granulated sugar
1 recipe Ginger Cake…see below
Cook the apples and cranberries: In a 10-inch straight-sided skillet, melt the butter over medium-high heat. Add the apples and ¼ tsp. salt and cook, stirring occasionally at first and then more frequently, until the apples are nicely browned and tender, about 10 minutes. Add 3 Tbsp. water to the pan, remove it from the heat, and stir to incorporate some of the brown bits from the bottom of the pan.
Add half of the cranberries, the maple syrup, cinnamon, a pinch of salt and 2 Tbsp. water. Bring to a boil over medium-high heat, lower the heat to medium low and simmer until the syrup has thickened a little and most of the cranberries have popped, about 2 minutes. Add the other half of the cranberries (add more water 1 Tbsp. at a time if syrup is to thick) and simmer until about half of the new cranberries have popped, 2 to 3 minutes more. Take the pan off the heat and stir in the ginger. Let cool to room temperature.
Make the whipped cream: Using a chilled bowl and beaters, whip the heavy cream and vanilla with a hand-held or stand mixer on medium speed until it begins to thicken, about 1 minute. Slowly sprinkle in the sugar and package of Whip it stabilizer and continue whipping until soft peaks form another 1-2 minutes. Refrigerate if not using right away.
Assemble: Using a serrated knife, cut the ginger cake into ¾-inch cubes. Portion about half of the cake among eight 10-ounce glasses. Portion about half of the whipped cream among the glasses, spooning it over and around the cake and top with about half of the apple mixture. Repeat with another layer of cake, whipped cream and apples. (You will have some leftover cake.)
Make ahead: The apple mixture can be made a day ahead and refrigerated (return it to room temperature before using). The cream can be whipped an hour before using. The trifles can be assembled and refrigerated up to 2 hours ahead.
We recommend that you assemble desserts at your home as close to gourmet time as possible and transport to the Host's home. Keep dessert glasses covered and refrigerated until dessert time.
Ginger Cake
Yields one 8 x 8- inch cake; serves eight
This cake is very much like a traditional gingerbread, except that it's made with buttermilk and is extra tender and moist.
4 oz. (½ cup) unsalted butter, at room temperature; more for the pan
6 ¾ oz. (1 ½ cups) unbleached all-purpose flour
2 tsp. ground ginger
1 tsp. ground cinnamon
½ tsp. baking soda
¼ tsp. ground cloves
¼ tsp. table salt
1 Tbsp. minced fresh ginger
¼ cup granulated sugar
¼ cup packed dark brown sugar
1 large egg, at room temperature
½ cup mild molasses
¼ cup canola or vegetable oil
½ cup buttermilk, at room temperature
Position a rack in the center of the oven and heat the oven to 350 degrees. Butter the sides of an 8 x 8-inch square cake pan and line the bottom of the pan with parchment. In a medium bowl, mix the flour, ground ginger, cinnamon, baking soda, cloves and salt. Set aside.
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy, about 1 minute. Add the fresh ginger and mix until just combined. Add both sugars and beat on medium speed until well combined and fluffy, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the egg and mix on medium speed until well combined. Turn the mixer to low and slowly add the molasses. Add about one-third of the dry ingredients and mix until just combined. Add one-third of the buttermilk and mix until just combined. Add oil to the buttermilk mixture. Add the remaining dry and wet ingredients in four more additions, finishing with the buttermilk and mixing until just combined after each addition. Scrape the batter into the cake pan and spread it evenly.
Bake the cake until a skewer inserted into the center comes out clean, 30 to 35 minutes. Let the cake cool completely in the pan, at least an hour.
The CGGC’s first dinner of the 2009-2010 social season, bon appétit everyone.
Stuffed Zucchini with Mortadella & Parmesan
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Pear, Walnut, & Blue Cheese Salad
Apricot Dressing:
1/2 cup apricot nectar (Trader Joe’s or Whole Foods)
1/3 cup extra virgin olive oil
1/3 cup white wine vinegar
1 Tbsp Dijon mustard
½ tsp salt
Whisk together apricot nectar, oil, vinegar, mustard & salt. Set aside.
Salad:
½ cup snipped dried apricots
2-3 ripe pears, red or Bartlett, cored and cut into wedges
10 cups torn salad greens (1 large container of organic greens)
8 oz crumbled blue cheese (we recommend Gorgonzola)
1 cup chopped walnuts (5 oz pkg) *
*you may choose to toast the walnuts by heating a small sauté pan on low heat, placing the walnuts into the pre-heated pan, and watching carefully until toasted (about 3-5 minutes)
Add apricots and pears to the apricot dressing. Toss to coat and refrigerate.
Place salad greens on plates. Divide pear wedges equally among plates. Drizzle with chilled dressing just before serving. Sprinkle with walnuts and gorgonzola cheese.
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Salmon with Snap Peas, Yellow Peppers
& Dill-Pistachio Pistou
2 pkgs chopped fresh dill (extra can be used as garnish for plates)
2/3 cup finely chopped green onions (about 4)
1 cup shelled natural pistachios, toasted, finely chopped * (12 oz pre-roasted can be found in Jewel’s produce department)
½ cup plus 2 Tbsps extra-virgin olive oil for cooking
4 yellow or orange bell peppers, cut into ½-inch strips
2 lbs sugar snap peas, trimmed, strings removed
2 garlic cloves, minced
½ cup water
8 6-oz salmon fillets
Mix dill, green onions, pistachios * (for toasting directions, see salad recipe in this menu) and ½ cup olive oil in medium bowl. Season to taste with salt & pepper. Pistou can be made 2 hours ahead. Let stand at room temperature.
Heat 1 Tablespoon oil in 2 heavy large skillets over medium-high heat. Add peppers and sauté until beginning to soften, about 2 minutes. Add snap peas, garlic, and ½ cup water; sprinkle with salt. Saute until vegetables are just tender and water evaporates, 2-3 minutes. Stir in 1 rounded tablespoon pistou. Transfer vegetables to platter; tent with foil to keep warm. Reserve skillet (ie. Do not clean).
Heat remaining tablespoon oil in reserved skillet over medium-high heat (here you may have to divvy up the salmon fillets in to 2 groups of 4 each, & possibly need more oil). Season salmon with salt & pepper. Place skin side down in skillet; cook until skin is crisp, about 3 minutes. Turn salmon and cook until almost opaque in center, about 3 minutes longer. Arrange salmon fillets over vegetables on each plate. Spoon some pistou down center of each fillet and serve, passing remaining pistou at the table.
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Roasted Sweet Potatoes, Potatoes & Sage
1-1/2 lbs red, or Yukon gold potatoes, peeled, cut into ¾-inch cubes
1 -1/2 lbs garnet sweet potatoes (red-skinned), peeled, cut into ¾-inch cubes
1/3 cup olive oil
1 level Tablespoon coarse kosher salt
1 pkg of fresh sage leaves
Position rack in center of oven; preheat to 425F. Combine all ingredients in large bowl; toss to coat. Spread mixture in single layer on large rimmed baking sheet. Roast until potatoes are tender and browned around edges, stirring occasionally, about 40 minutes.
Keep covered in warm oven at host’s home until ready to serve.
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Stuffed Zucchini with Mortadella and Parmesan
2 Tbsps olive oil, divided, plus additional for baking dish
¾ cup chopped white onion
1 garlic clove, chopped
½ tsp salt
¼ tsp crushed red pepper flakes
2 ounces mortadella, minced (2/3 cup) *
½ cup fresh breadcrumbs (from crustless Italian or French bread, ground in processor)
½ cup finely grated Parmesan cheese, divided
¼ cup chopped fresh Italian (flat-leaf) parsley
1 large egg, beaten to blend
4 medium round zucchini, trimmed, cut lengthwise in half
Heat 1 Tablespoon oil in heavy large skillet over medium heat. Add onion and garlic. Saute until onion is soft and golden, about 9 minutes. Transfer onion mixture to medium bowl. Stir mortadella, breadcrumbs, ¼ cup cheese, and parsley into onion mixture. Season stuffing with pepper & a sprinkle of salt, if needed, to taste. Stir in egg.
Brush a large cookie sheet with oil. Using melon baller or teaspoon, scoop pulp from zucchini, leaving ¼-inch-thick shell. Fill shells with stuffing; arrange in dish. Drizzle with 1 Tablespoons oil. Sprinkle with remaining ¼ cup cheese.
Can be made 1 day ahead. Cover and chill.
Preheat oven to 350. Bake zucchini uncovered 40 minutes. Increase heat to 400; bake until tender and beginning to brown, about 15 minutes longer.
(We recommend the host prepare this dish, as it takes an hour to cook)
*Mortadella - a specialty of the city of Bologna – is a large, smooth mild sausage studded with pistachios and should be available at your local deli counter.
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Kahlua Raspberry Parfait
2 - 10 oz pkgs frozen, sweetened raspberries, thawed (do NOT drain)
½ cup sugar
¼ cup Kahlua, plus 3 Tbsps Kahlua to use with cornstarch
1 Tbsp fresh lemon juice
1 Tbsp cornstarch, dissolved in above 3 Tbsps Kahlua
1 quart each of quality premium quality vanilla and chocolate ice cream
½ pint fresh raspberries (1 container)
1 container whipping cream (Cool Whip)
Puree raspberries and process through strainer to remove seeds. Add sugar, Kahlua, and lemon juice to the puree. Bring to a boil over medium-high heat and whisk in cornstarch mixture. Cook until sauce thickens and runs clear (3-5 minutes). Remove from heat and cool. Cover and chill.
To serve: Layer scoops of chocolate and vanilla ice cream with fresh raspberries and chilled sauce in tall, clear parfait glasses or water goblets. Top with fresh whipping cream and more fresh raspberries.
At the gourmet club kickoff event Trish Lake's Texas caviar, a bean salsa/dip was a standout hit. This is the recipe for your enjoyment; we proved that this goes well with martinis.
Texas Caviar
½ cup olive oil
¼ cup red wine vinegar
1/8 tsp hot sauce or to taste
2 – 15oz. cans black beans, drained & rinsed
2 – 11oz. cans Mexican style corn, drained
2 medium tomatoes, chopped
1 red bell pepper, chopped
½ cup chopped red onion
4-6 tsps minced garlic
1 cup fresh cilantro, chopped
2 large avocados, finely chopped
Combine oil, vinegar, hot sauce for dressing; set aside. Combine everything except avocado. Add dressing, tossing to coat. Cover & refrigerate for at least 2 hours. Toss in avocado just before serving. Enjoy with tortilla chips.
Baby Blue Martini
1 part vodka
1 part Blue Curacao
1 part sour mix
Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a cherry.
X-RATED Flirtini
1 part X-RATED Fusion Liqueur
1 part Vodka
Splash of orange liqueur or triple sec
Splash of cranberry juice
Squeeze of fresh lime wedge
Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a lime peel.
Raspberry Martini:
4 part raspberry vodka
1 part DeKuyper Razzmatazz liqueur
2 part Sprite
Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.
Strain the mixture into the Martini glass and garnish with a raspberry.
Japanese Slipper
11/2 part vodka
11/2 part Midori
1 part freshly squeezed lime juice slice of lime, to decorate
Put the cracked ice into a cocktail shaker and pour in the vodka, Midori and the lime juice.
Cover and shake vigorously for 10-20 seconds, until the outside of the shaker is misted.
Strain into a cocktail glass and decorate with the lime slice.
Combine ingredients into a Martini shaker with crushed ice and give it a good shaking.Strain the mixture into the Martini glass and garnish with lime slice.
Traditional Sangria
(Four Servings—make double this recipe)
Ingredients:
1 Bottle dry Spanish red wine
1/4 cup of orange juice
1/4 cup of Orange Liqueur (optional), such as Grand Marnier or Cointreau or Triple Sec (or any orange liqueur you have)
2 T of Sugar
1 cup of chilled Soda Water
½ Sliced apple (1/4 inch slices) , ½ sliced orange (1/4 inch slices), ½ sliced lime into bite size pieces
Ice
Instructions: Combine the wine with the orange juice, liqueur and fruit. Refrigerate for at least an hour, ideally overnight. Add chilled soda water and a small amount of ice to the pitcher right before serving. Put some fruit into each glass when served.
Appetizers (3)
Spanish Olives- 1 lb. –Please buy the 'Spanish Olive Mix' at Whole Foods in the olive bar area $10.99 lb.
Walnut and Blue Cheese-Coated Grapes
Serves 8
1 cup finely chopped walnuts
5 ounces crumbled Roquefort or Gorgonzola cheese
6 ounces cream cheese
24 large loose seedless red grapes (about 1/4 pound with stems)
Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow the nuts to cool.
In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat. Cover the remaining grapes and chill on a sheet pan for 15 minutes. Roll the cheese-coated grapes in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm. Leave whole until going to host's home. Using a sharp knife, cut grapes into halves. Serve them on a plate, showing inside of grapes up.
Queso De Cabra Con Tomate
(Goat Cheese Baked in Tomato Sauce)
30 min 5 min prep
SERVES 8
Spanish tapas - toasted garlic bread dipped in creamy warm goat cheese and tomato sauce —easy and yummy! Bring ingredients to host's home and assemble and cook at the host's home.
3 garlic cloves, minced
1/2 cup olive oil
1 French baguette
12 ounces goat cheese
2 ¼ cups Barilla marinara sauce
2 T fresh basil leaves, chopped for garnish
At host's home, mix together the garlic and olive oil and spread over bread slices and place on a baking sheet and place under broiler until toasted brown. Watch this the entire time so it doesn't burn. Remove from oven when lightly brown.
Preheat oven to 350°F.
Pat the goat cheese into a 1/2-inch disk, similar in shape to a hamburger patty, and then place in middle of shallow baking dish. There should be about 1 and ½ inches around the sides of the cheese when placed in the dish.
Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes.
Garnish cheese with basil if using.
Salads (2)
Baby Greens with Prosciutto and Melon
1- 5 oz. Bag or carton of mixed baby salad greens
½ of a cantaloupe melon
8 thin slices of proscuitto ham-have it sliced at the deli so the pieces are long enough to wrap around the salad greens
5 oz container of shaved parmesan
Vinaigrette for Salad greens
5 T sherry or champagne vinegar
2 tsp of Dijon mustard
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 C Extra Virgin olive oil
In a small bowl, whisk the vinegar, mustard, salt and pepper. Slowly whisk in the oil until the dressing is blended. Taste and adjust the seasonings. Toss the baby greens with just enough of the dressing to lightly coat. Set aside.
Cut the cantaloupe in half and discard the seeds. Cut ½ of the melon into 8 slices and remove the rind. Reserve other half for some other use.
Assemble: Take a small hand-full of dressed greens, 1 piece of melon a couple shavings of parmesan cheese and wrap with one piece of the prosciutto so that the greens show a couple of inches out of the top of the wrap. It should look like the greens are peeking out of an ice cream cone shape (not a taco). Wrap remaining melon pieces with greens and proscuitto and place on a plate. Keep refrigerated until leaving for host's home. These should be assembled just prior to going to dinner so the greens don't wilt.
Emilio's Tapas Emilio's Patatas Alioli (Garlic Potato Salad)
Serve with the empanadas and the meatballs entrees
Makes 8 to 12 servings
2 lbs. small red potatoes
1 1/2 C. mayonnaise
3/4 C. sour cream
2 t. yellow mustard
4 T. minced fresh garlic
2 t. ground white pepper
2 T. chopped fresh parsley
Salt to taste
Slivers of red bell pepper for garnish
Sprigs of fresh parsley for garnish
Boil potatoes until tender, then peel and cut each into 4 or 6 chunks; cool. Whip together mayonnaise, sour cream, mustard, garlic, white pepper, parsley and salt. Combine potatoes with the whipped mixture and chill for at least two hours. Garnish with slivers of red pepper and parsley.
Pork Picadillo Empanadas 
Makes 16 empanadas – Serves 8
3/4 pound ground pork (Smithfield 90/10 mix at Jewel)
1/2 jalapeño pepper, seeded and minced
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 cups Ditkas chipotle salsa, divided (found at Jewel)
2 T fresh lime juice
3 T chopped almonds, toasted (about 1- 2.25 oz package)
3 1/2 T sour cream
1 (16.3-ounce) can refrigerated Pillsbury Grands buttermilk biscuits
1 large egg, lightly beaten
Brown pork in a large nonstick skillet over medium-high heat 8 to 10 minutes or until meat crumbles and is no longer pink; drain. Add jalapeño pepper to meat and next 4 ingredients; cook, stirring occasionally, 2 minutes. Stir in 1/2 cup salsa, and lime juice. Remove from heat, and stir in almonds and sour cream. Cool to room temperature.
Separate dough into 8 biscuits. Split each biscuit in half horizontally to make 16 thin rounds. Roll each round on a lightly floured surface to a 4-inch circle.
Spoon the pork mixture evenly in center of each dough circle. Fold dough over filling into a half moon shape, pressing edges with a fork to seal. Cover with plastic wrap, and chill up to 8 hours. (Hosts prepare up to this point and cook when salads are being served).
Place empanadas on lightly greased baking sheets. Brush evenly with eggBake at 350° for 15 to 20 minutes or until golden. Cool 5 minutes on baking sheets. Serve with remaining 1 1/2 cups chipotle salsa.
Meatballs in Tomato Sauce
• Serves 8 prep time 45 minutes
2 tablespoons of extra virgin olive oil
1 lb. ground beef (85% lean)
2 cups (4 oz) fresh white breadcrumbs (use pepperidge farm sandwich bread-pulse in food processor until fine)
1 large egg, lightly beaten
2 tablespoons grated Parmesan cheese
2 tablespoon tomato paste
6 cloves garlic, chopped fine –about 1 Tablespoon
¼ c finely chopped white onion
1teaspoons dried thyme
1 teaspoon turmeric
Salt and pepper, to taste
1- 28 oz. can plum tomatoes, chopped
4 Tablespoons red wine
2 T chopped fresh basil leaves
In a bowl, thoroughly mix together the beef, breadcrumbs, cheese, tomato paste, garlic, onion, egg, thyme, turmeric, salt, and pepper. Using your hands, shape the mixture into 24 balls. (They should be about 1 ½ inches in diameter)
Heat the olive oil in a skillet over medium-high heat. Add the meatballs and cook for several minutes or until browned on all sides.
Add the tomatoes, wine and basil. Simmer gently for around 20 minutes, or until the meatballs are cooked. Season generously with salt and pepper and serve hot. These can be made ahead and cooled to room temperature. Reheat just before serving.
Dessert
Quick Bananas Foster
Serves 4
Double this recipe for gourmet club and use 2, 12-inch pans and 1 complete recipe for each pan. Prepare all ingredients for each pan and then scoop ice cream into bowls before starting the heat in the pans. Have two people cook this by each cooking ingredients for a pan.
Heat pan to medium low then add:
1/4 Stick butter
1 Jar Hersheys Caramel ice cream topping
1/2 teaspoon cinnamon
4 bananas, cut in-half lengthwise, then halved
1/4 cup dark rum
4 large scoops premium vanilla ice cream (buy ½ gallon EDY's vanilla for gourmet club)
Melt the butter in 12-inch skillet and then add the bananas. When the bananas are warm, about 1 minute, add the caramel and cinnamon (2 pans for gourmet club or 8 people). When the banana sections begin to soften and the caramel just starts to bubble, about 1 more minute, carefully add the rum (remove the pan from the stove to do this) then put the pan back on the stove. Tip the pan slightly to flame the alcohol in the rum, being careful not to spill it onto the stove. When flame dies down, lift the bananas out of the pan and place four pieces over each portion of ice cream.
Spoon the warm sauce over the top of the ice cream and serve immediately.
The results are in; the January meal was a huge hit. The rib eye steaks with the mushroom rub were a crowd pleaser. Casey’s market did it again with some of the best beef I have had in a long time. I have included the recipes below for those who would like to try this meal.
Our next meal is Tapas, so brush up on your Spanish and prepare for some excellent sangria. I’ll see you there.
Balsamic Bean Dip with Crudités
2 15-oz. cans of cannellini (white kidney beans), drained Butternut Squash & Sage Soup
The Soup:
4 2-inch-thick grass-fed boneless rib-eye steaks (about 4 lbs total)Place steaks and soy sauce in large re-sealable plastic bag. Seal bag, releasing excess air; turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally. Process porcini mushrooms in spice mill, food processor or blender to fine powder. Mix 2 Tablespoons mushroom powder, rosemary, and pepper in small bowl, reserving any remaining powder for another use. Drain steaks; pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 9 minutes per side for rare, adjusting heat to medium if browning too quickly. If you have an instant-read thermometer, use it to check for doneness at 130 F degrees. Transfer steaks to plate; tent with foil to keep warm. Let rest 10 minutes. Cut into ½-inch thick slices and serve.
Chunky Jerusalem Artichoke & Potato MashBanana Cream Pie with Chocolate Crust
PLEASE NOTE: This dessert must be made the night before
Filling:
½ cup sugar
2 Tablespoons unbleached all-purpose flour
2 Tablespoons cornstarch
¼ teaspoon salt
3 cups whole milk
4 large egg yolks
1 vanilla bean, split lengthwise
¼ cup (1/2 stick) unsalted butter, diced
1 Tablespoon dark rum (optional)
7 bananas, peeled
½ pint whipping cream Powdered sugar
Shaved chocolate for topping
Note: We recommend you purchase a pre-made chocolate crust from the baking aisle of your local grocers.
Filling: Whisk first 4 ingredients in heavy medium saucepan until no lumps remain. Gradually whisk in milk. Add yolks; whisk to blend. Scrape in seeds from vanilla bean; add bean. Whisk over medium-high heat until pastry cream thickens and boils 1 minute, about 8 minutes total. Remove from heat; whisk in butter and optional rum. Remove vanilla bean. Transfer mixture to bowl; press plastic wrap onto surface. Chill until firm, at least 4 hours. Spread 1 cup pastry cream over bottom of store-bought crust. Slice 4 bananas into ½-inch rounds on a plate; then place over the cream base in overlapping circles. Cover bananas with remaining pastry cream.
IT IS VITAL YOU MAKE THIS MUCH UP TO 4 HOURS AHEAD OF TIME!
At host's home, slice 3 more bananas in ½-inch slices on to a plate, and then arrange these in overlapping circles atop pie. Whip ½ pint of whipping cream, adding 3 Tablespoons. powdered sugar and ¼ tsp vanilla, as well as ½ tsp of stabilizer if you have it. Cover pie with whipped cream and garnish with shaved chocolate. Serve.
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