Taste of Thai

Our dinner last evening was a delicious Thai meal. Kim, thanks for bringing baby Ryan. I think we all got our fill of your little man:)

Cindy:  Lettuce Wraps (you choose - - vegetarian, chicken, pork or shrimp)
http://thaifood.about.com/od/quickeasythairecipes/r/lettucewraps.htm

Molly:  Chicken Satay with Spicy Peanut Sauce
 http://www.foodnetwork.com/recipes/food-network-kitchens/chicken-satay-with-spicy-peanut-sauce-recipe.html#comments

Rebecca:  Coconut Shrimp (gluten free option)
http://thaifood.about.com/od/thaiseafoodrecipes/r/bakedcoconutshrimp.htm

Caroline:  Green Curry + Jasmine Rice (I'm going to add lots more veggies to the curry)
 http://www.bbcgoodfood.com/recipes/3235/thai-green-chicken-curry

Nan:  Thai Shrimp Cakes with Sweet Chili Sauce
http://www.seriouseats.com/recipes/2012/05/thai-shrimp-cakes-with-sweet-chili-sauce.html

Jen:  Selection of Desserts from Sangam and The Pickled Peach

Kim:  Baby Ryan and Singha Thai beer

Brunch!

Earlier this month, Kim hosted dinner club at her house... mere weeks before Baby #3's arrival!
The Theme was brunch and it was delicious. My personal favorite was the cheddar cheese grits... yum!

Appetizers:
Pineapple Parfaits - Rebecca
http://www.myrecipes.com/recipe/pineapple-parfaits-50400000132579/

Cornmeal Tarts with Ricotta Pimento Cheese - Cindy
http://www.myrecipes.com/recipe/tarts-ricotta-pimiento-cheese-50400000131321/http://www.myrecipes.com/recipe/ricotta-pimiento-cheese-50400000131322/

Main Course:
Kale & Goat Cheese Frittata Cups - Kim
http://www.thekitchn.com/easy-breakfast-recipe-kale-and-goat-cheese-frittata-cups-166901

Cheddar Cheese Grits Casserole - Kim
http://www.myrecipes.com/recipe/cheddar-cheese-grits-casserole-50400000108783/

Banana Bread Scone w/ Brown Sugar Glaze - Jenhttp://www.thekitchn.com/recipe-banana-bread-scones-wit-155500

Winter Fruit Salad - Nan
http://www.chow.com/recipes/30565-zesty-lime-and-ginger-winter-fruit-salad

Dessert:
Key Lime Icebox Cake - Caroline
http://www.myrecipes.com/recipe/key-lime-icebox-cake-50400000129590/

Cocktail:
Strawberry Muddle - Molly
http://www.bonappetit.com/recipe/the-strawberry-muddle

Cuban Themed Dinner Club

Drink—Mojitos (Cindy) http://allrecipes.com/recipe/the-real-mojito/

Appetizer-Pastelitos de Guayaba (guava pasta can be found at La Tienda in Mooresville (Rebecca)

http://www.mybigfatcubanfamily.com/my_big_fat_cuban_family/martas-homemade-pastelitos-de-guayaba.html

Appetizer-Asparagus Empanadas with Balsamic Chimmichurri Dipping sauce (substituted chickpeas for fava beans and it was delicious (Kim)

http://laylita.com/recipes/2013/06/02/asparagus-empanadas-with-fava-beans-peas-and-goat-cheese/-

 Main Dish—Arroz con Salchichas (made with spicy chorizo) (Molly)

http://www.mybigfatcubanfamily.com/my_big_fat_cuban_family/2013/09/arroz-con-salchichas-recipe.html

 Side Dish—Avocado and Onion Salad (Jen) http://www.recipegirl.com/2007/05/26/avocado-and-onion-salad/

 Side Dish--Maduros http://icuban.com/food/platanos_maduros.html (Nan)

Bread—Cuban Bread http://www.foodnetwork.com/recipes/bobby-flay/cuban-style-bread-recipe/index.html (Molly)

 Dessert—Tres Leches Cake (Caroline) http://www.foodnetwork.com/recipes/alton-brown/tres-leche-cake-recipe/index.html

Summer Harvest

Thanks for hosting us in your new home Cindy!

Molly - Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta, and Prosciutto (http://www.bonappetit.com/recipes/2010/08/bruschetta_with_rosemary_roasted_plum_tomatoes_ricotta_and_prosciutto)
Jen - White Cheddar Chive Pimento Cheese (with crackers or raw veggies for dipping): (July Southern Living page 121 or http://www.myrecipes.com/recipe/white-cheddar-pimiento-cheese-50400000129211/)
Kim - Chilled Zucchini Soup (July Southern Living, page 101 or http://www.myrecipes.com/recipe/chilled-zucchini-soup-50400000129185/

Caroline - Summer Bean Salad with Toasted Walnuts and Pecorino Fresco (http://www.bonappetit.com/recipes/2010/08/summer_bean_salad_with_toasted_walnuts_and_pecorino_fresco)

Cindy - Grilled Mustard Chicken with Fresh Corn Polenta (http://www.bonappetit.com/recipes/2010/08/grilled_mustard_chicken_with_fresh_corn_polenta)

Nan - Peach Ice Cream Pie with Amaretti Cookie Crust (http://www.bonappetit.com/recipes/2010/08/peach_ice_cream_pie_with_amaretti_cookie_crust)

Pizza Party!

We had a pizza-inspired feast last night at Rebecca's and it was delicious! Thanks for the beer-flatbread pairing for each course! I think I was still full when I woke up this morning.

Caroline - flatbread with shrimp and white bean hummus (*Caroline suggested that next time she would use Trader Joe's white bean hummus to make this recipe less time consuming. She also got the shrimp from her shrimp man so it was local as well!)
http://www.epicurious.com/recipes/food/views/Flatbread-with-Shrimp-and-White-Bean-Hummus-351889

Molly - eggplant marinara flatbread
http://www.epicurious.com/recipes/food/views/Eggplant-Marinara-Flatbread-361229

Jen - Thai inspired chicken pizza (*Jen made this with her own recipe for gluten-free flour. None of us noticed a difference between this crust and a traditional wheat-based crust!)
http://www.epicurious.com/recipes/food/views/Manchu-Spiced-Garlic-Chicken-Pizzettas-4278

Kim - white pizza with meatballs and kale (Kim said this recipe made a ton of meatballs (I think she said 25? and she only needed 6 for the recipe... good for leftovers).
http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-bianca-with-kale-and-meatballs-recipe/index.html

Rebecca - Alsatian Pizza
http://www.epicurious.com/recipes/food/views/Alsatian-Pizza-with-Bacon-and-Caramelized-Onions-366190

Rebecca - zucchini and red onion pizza
http://www.epicurious.com/recipes/food/views/Cheesy-Zucchini-and-Red-Onion-Flatbread-235578

Nan - ice cream sundae pizza
http://www.foodnetwork.com/recipes/paula-deen/ice-cream-sundae-pizza-recipe/index.html

Tour of Italy

Thanks for hosting us Nan (and please thank Anthony for the fabulous music selection for the evening:)!

Appetizer's:
Molly - The Neely's Caprese Tart
http://www.foodnetwork.com/recipes/neelys/the-neelys-caprese-tart-recipe/index.html

Kim - Stuffed Baby Peppers
http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-baby-peppers-recipe/index.html


Main Course
Nan - Chicken Saltimbocca
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-saltimbocca-recipe/index.html


Sides:
Cindy - Parmesan Broccoli
http://www.foodnetwork.com/recipes/food-network-kitchens/parmesan-broccoli-recipe/index.html

Rebecca - Mushroom Risotto with Peas
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-risotto-with-peas-recipe/index.html


Dessert:
Caroline - Chocolate Lasagna
http://centercutcook.com/chocolate-lasagna/

Drinks:
Jen--Italian Red, White & Prosecco

Screen Doors and Sweet Tea

All of the recipes come from Martha Hall Foose's cookbook called Screen Doors and Sweet Tea

APPETIZER:

Caroline: Ain’t No Thing, Chicken Wing

2 garlic cloves, minced

1 cup chili sauce

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

2 Tablespoons apple cider vinegar

3 Tablespoons hot pepper sauce

1 Tablespoon honey

12 chicken wings

In a large bowl combine the garlic, chili sauce, cumin, ginger, salt, vinegar, hot pepper sauce and honey. Add the chicken wings and let marinate for one hour in the refrigerator. When ready to cook, preheat the woven to 375 degrees. Line a large, rimmed baking sheet with aluminum foil. Remove the wings from the marinade (reserving marinade) and arrange them in a single layer on the foil.

Bake for 30 minutes. Turn the wings for even browning and cook an additional 20 minutes.

Meanwhile, in a small saucepan over high heat, bring the reserved marinade to a boil. Cook for 3 minutes or until thick. Brush the thickened sauce over the wings and bake for 5-8 minutes, or until the wings are well glazed and no longer pink next to the bone.

SIDE DISHES:

Cindy: Three-Day Slaw

(serves 8)

Ingredients:

1 cup Cider Vinegar

¼ cup sugar

1 teaspoon dry mustard

1 teaspoon celery seeds

1 ½ teaspoon salt

1 cup corn or vegetable oil

1 small head green cabbage, shredded

1 small white onion, halved and thinly sliced

1 red bell pepper, sliced thinly

1 cup shredded, peeled carrot

In a small saucepan over medium heat, combine the vinegar, sugar, mustard, celery seeds and salt.  Bring to a boil stirring until the sugar dissolves. Remove from the heat and add the oil. Cool until just warm to the touch, about 30 minutes.

In a large bowl or resealable bag, combine the cabbage, onion, bell pepper and carrot. Pour the warm dressing over the cabbage mixture. Cover and marinate for 8 hours or up to 3 days in the refrigerator.

*options: stir in an apple sliced into matchsticks, or thinly sliced fennel bulb and orange segments.

Molly--Sweet Potato Biscuits

(makes 12 biscuits)

Ingredients

1 cup mashed sweet potato (about 2 medium)

2/3 cup whole milk

4 Tablespoons (1/2 stick) melted unsalted butter

1 1/14 cups unbleached all-purpose flour

3 ½ teaspoons baking powder

2 Tablespoons sugar

½ teaspoon salt

Preheat the oven to 450 degrees. Grease a baking sheet and set aside.

In a medium bowl, mix the sweet potato, milk and butter. Sift together the flour, baking powder, sugar and salt. Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form a soft dough. Drop the dough by tablespoonfuls onto the prepared baking sheet.

Bake for 12-15 minutes or until a deep golden orange tinged with brown. Serve warm or cool on a wire rack.

Nan: Jule’s Carrots

(Serves 6)

Ingredients

6 medium carrots, peeled and cut in 1/8 inch thick sliced on the diagonal.

4 Tablespoons (1/2 stick) unsalted butter

½ teaspoon caraway seeds

½ teaspoon ground ginger

¼ teaspoon dry mustard

¼ teaspoon salt

¼ cup packed light brown sugar

Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 4 minutes. Drain well.

In a large skillet over medium heat, melt the butter. Add the carrots, caraway seeds, ginger, mustard, salt and brown sugar.

Cook and stir for 6- 8 minutes until the carrots are fully glazed and cooked. Serve hot.

*Just a ½ cup halved black seedless grapes are beautiful added during the last few minutes of cooking.

Dessert: Darkness on the Delta

Serves 8

7 oz bittersweet chocolate, chopped

2/3 cup whole milk

1/3 cup plus 1 Tablespoon granulated sugar

freshly grated nutmeg

1large egg yolk

1 cup (2sticks) unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon Bourbon

unsweetened cocoa powder, for serving

Confectioner’s sugar, for serving

Put the chocolate in a large bowl and set aside

Ina saucepan over medium heat, bring the milk, 1/3 cup sugar and a little nutmeg to a simmer. In a small bowl, whisk together the egg yolk and the 1 remaining tablespoon of sugar. Slowly whisk in half of the milk mixture. Return the entire mixture to the saucepan and whisk over low heat, stirring constantly until the mixture thickens, about 5 minutes.  Do not boil.

Pour the hot mixture over the chopped chocolate. Let set for 2 minutes. Slowly whisk in the butter a little at a time, and then add the vanilla and Bourbon. Whisk until the mixture is very smooth.

Spray a 6 inch cake pan with coking spray and line with plastic wrap. Scrap the mixture into the pan and smooth with a spatula. Cover with plastic wrap and freeze for at least 6 hours. When ready to serve, invert the cake onto a serving plate and remove the plastic wrap. Dust with cocoa and confectioner’s sugar.