Sunday, September 17, 2006

Things that make you go hmm - September 2006

Diva: Ashley

Drinks: Michelle

Appetizer: Lovina
Fried Dill Pickles

1 qt. dill pickles, thinly sliced
1 ¾ c all purpose flour, divided
2 tsp red pepper
2 tsp paprika
2 tsp pepper
2 tsp garlic salt
½ tsp salt
3 dashes hot sauce
1 c beer
Vegetable oil

Dredge sliced pickles in 1 cup flour; set aside. Combine remaining 3/4 cup flour and dry ingredients; add hot sauce and beer, mixing well. Dip dredged pickles into batter. Deep fry in hot oil, 375 degrees until pickles float to surface and are golden brown. Drain on paper towels; serve immediately.

Yield: about 2 1/2 dozen appetizer servings.

Spicy Ranch Dipping Sauce

3/4 cup buttermilk
1/2 cup mayonnaise
2 tablespoons minced green onions
1 garlic clove, minced
1 teaspoon hot sauce
1/2 teaspoon salt
1 teaspoon horseradish

Whisk together ingredients. Garnish, if desired. Store in an airtight container in refrigerator up to 2 weeks.
Yield: Makes about 1 cup

Salad: Stacey
Walnut salad dressing

2 green onions, finely chopped
1 T fresh parsley, minced
2 cloves garlic, minced
2 tsp paprika
1 T tarragon
3 T white wine vinegar
3 ½ c mayo
2 ½ tsp salt
½ tsp white pepper
½ c finely chopped walnuts
¾ c buttermilk

Toss dressing with mixed greens with bacon, fontina cheese, tomatoes, English cucumber.

Soup: Nicole
Curried Butternut Squash and Apple Soup
The Hotel Del Coronado Cookbook by Beverly Bass

2 T Butter
2 medium onions, coarsely chopped
1 large or 2 medium butternut squash (about 3 lbs.) peeled, seeded and cut into chunks
6 c Chicken Stock
2 ½ tsp curry powder
Salt and pepper to taste

Melt butter in a heavy stock pot or Dutch oven over medium-low heat. Add onions and sauté until golden but not browned, about 15 min. Add the squash, apples, potatoes, stock and curry powder. Increase the heat and bring the mixture to a boil. Reduce heat and simmer until the vegetables are very tender, about 30 min.

In batches, puree the mixture until smooth in a food processor. Return soup to the stock pot or dutch oven and season to taste with salt and pepper. Serve hot.

Soup may be stored in refrigerator for up to four days

Side Dish: Sara
Grilled Peaches with Blue Cheese and Spicy Honey

Spicy Honey
½ c honey
Juice of 1 lemon
¼-1/2 tsp cayenne pepper
Heat on low – stir until warm and uniform

6 peaches – halved
place cut side down on hot grill (medium heat) for about 1-2 minutes. Flip and cook for 2 more minutes. Remove from grill; add cheese crumbles to pit area. Drizzle with spicy honey.

Entree: Tiffany
Swordfish in a Sesame Seaweed Spaetzle Crust

8 Filets of fresh Swordfish
4 c flour
4 Eggs
1 T salt
Olive Oil
1 sheets Japanese roasted Nori
1 T black Sesame seeds, roasted
1 ½ c mashed potatoes

Lemongrass Dressing (double for the amount of fish above)
¾ c Raspberry vinegar
3 stalks lemongrass
2 bulbs shallots, minced
1 tsp Ginger
2 T Olive oil
1 T sugar

Step One: Make Spaetzle
Make Mix flour and salt ingredients in large mixing bowl. Beat eggs individually; add to dry ingredients. After all eggs are mixed, add small amounts of water. Crush Nori and mix with sesame seeds and add to batter. Beat with a wooden spoon to create thick, yet elastic, pasta.

In a large pot, boil 6-8 cups of water. Add 1 tablespoon of olive oil. Force the batter through spätzle machine to produce dough shape. Cook pasta 3-5 minutes stirring through 3 boiling points. Remove with a large draining spoon to cold plates, spreading the pasta to the edges of the plate to drain.

Step Two:
Make Mashed Potatoes
Cook potatoes until soft. Mash with veggies broth. Set aside.

Step Three: Make Lemon Grass Dressing
Blend all ingredients in a blender and pass through a strainer or cheese cloth.

Step Four: Assemble and Cook Fish
Spread mashed potato on one side of each filet and press spaetzle into potato. Heat oiled skillet and place fish, spaetzle side down. Cook until golden brown, about 2 to 3 minutes. Flip over and place skillet in a preheated 400 degree oven until fish is cooked, about 4 to 5 minutes. Drizzle with Lemongrass Dressing.

Dessert: Erin
Gorky’s Beet Cake

4 eggs
2 c sugar
1 c oil
2 c unbleached flour
2 tsp baking powder
1 ½ tsp baking soda
1 tsp cinnamon
1 tsp vanilla
3 c shredded fresh beets
1 c chopped walnuts

Beat together eggs, sugar and oil until fluffy. Sift together flour, baking powder, baking soda, and cinnamon in large bowl. Add to egg mixture and stir well to blend. Add vanilla beets and walnuts. Beat together 1 min. Pour into a 13 x 9 inch baking pan and bake @ 350 degrees for 35-45 minutes.

Almond Sauce
1 8oz package cream cheese, softened
½-¾ c whipping cream
1 tsp almond extract

Blend together cream cheese, whipping cream and almond extract in blender or mixer until fluffy. Spoon onto cake or serve separately to dollop cake.

WildCard: Tamara
CD of Songs that make you go Hmmmm….

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