My husband and I are fortunate enough to be a part of a great little Supper Club. It was started by one of our sweet friends and its something that we do once a month. We have five couples that are a part of our "Supper Club" and we rotate to one of our homes, once a month for a lovely dinner party!
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If you are looking for a way to expand your social circle, experiment with great dinner parties and enjoy company centered around a great meal, delicious beverages and great conversation - I'd encourage you to start a "Supper Club."
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This week we hosted our "Supper Club" and we made a spanish inspired meal, mainly using the grill. It turned out lovely and we all had a great time. . .
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Below are a few key pictures of the items that we made and a few of the recipes as well!
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Enjoy. . .
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We started off with a couple varied appetizers. We made citrus and coriander marinated/grilled shrimp with a homemade red pepper mayonnaise; fresh guacamole with flax seed and blue corn chips (thank you trader joes for the chips!), Crispy Flour Tortilla bites with chorizo sausage, balsamic infused corn, black bean salsa and a greek yogurt with dill sauce. All were a big hit. . . and they were all first time "experiments" (as my mom would call them!). . . so I was thrilled with the end result!
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.Below is a picture of the Chorizo, Black Bean, Corn and Greek Yogurt Appetizers. . . They were delicious and I can't wait to make them again! (Recipe below. . .)
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.You can't have a spanish inspired meal without homemade sangria. I found a few recipes online, added my own touch and ran with it! Look how beautiful it turned out. . . (Oh how I wish I had some left over!) The sangria used a dry white wine (and a lot of it!), some cranberry juice, apple liquer, a dash of Sprite and then a TON of fruit that I simply chopped up and threw in! (Oranges, Green Apples, Lemons, Limes, Melon, Peaches and then I added some raspberries at the end for a little color) This was a huge hit - in fact it may have been too much of a hit as I heard it was hard for most of the "Supper Club" friends to get up the next day! Oops . . .
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For the main course we served citrus and tarragon grilled Chicken, Homemade Spanish Rice with Vermicelli noodles, Purple grilled asparagus (who knew it turned green when you grilled it - I thought the purple would add a splash of color to my table - no such luck! ha!), fresh guacamole, Avocado halves with corn maque choux and a nice green salad with corn, black beans, mango, peppers, grape tomatoes and a cilantro dressing.
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Here is a picture of the avocado halves with the corn maque choux. Mmmmm. It sure was good . . . (Recipe below. . .) and it was so pretty too!
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. Lastly, for dessert I made a homemade Pineapple Upside down cake in my cast iron skillet. It turned out lovely - meaning it both looked pretty and tasted good! I forgot to take a picture - I served it warm with low fat whipped cream. . ..I tried to brighten up my dark dining room as much as possible by using a bright orange runner from Potterbarn and various colored napkins from Crate & Barrel. I had fresh flowers throughout the house and some candles lit as well. Mmm. Mmm. Sure was a great time with new friends and a delicious dinner, if I do say so myself! Think of your foodie friends and ask them to start a supper club - its a simple way to socialize with friends and enjoy a nice, creative meal in a new setting! Enjoy. . .Recipes:
Spanish Inspired Citrus and Tarragon Chicken Breasts
Ingredients:
-¼ cup Extra Virgin Olive Oil
-¼ cup roughly chopped Fresh Tarragon
-2 Tablespoons Sherry Vinegar
-Zest and Juice of one Orange
-Zest and Juice of one Lemon
-2 Teaspoons of Adobo Seasoning
-1 Teaspoon of Grated Ginger
-1 Teaspoon of Minced Garlic
-2 Teaspoons of Ground Cumin
Directions:
Marinade: Mix all ingredients above. Marinate meat for 3-4 hours, minimum.
Grilling: Grill the marinated chicken breasts over Direct Medium heat until the meat is outside and no longer pink inside, usually 8 to 12 minutes. Turn throughout and baste chicken while grilling with remaining marinade.
Serves 4 boneless chicken breasts
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Grilled Shrimp with Pepper Mayonnaise
Ingredients:
-2 Pounds of Large Raw Prawns or Shrimp
-4 Cloves of Garlic, crushed
-3 Tablespoons of lime juice
-1 Teaspoon of cumin
-3 Tablespoons chopped fresh coriander
Pepper Mayonnaise:
-1 small Red Pepper6 Cloves of Garlic
-1 Tablespoon of Extra Virgin Olive Oil
-1/3 cup Mayonnaise
-1 Tablespoon of Lime Juice
Directions:
Shrimp: Clean shrimp. Combine Garlic, Lime Juice, Cumin and Coriander in a bowl. Place shrimp in the marinade and mix well. Cover and refrigerate for a minimum of 2 hours.
Pepper Mayonnaise: preheat the oven to 375 degrees. Cut the Red Pepper into quarters, remove all seeds and place on baking tray with garlic and drizzle with olive oil. Cook for 20 – 30 minutes or until the skin of the pepper begins to blister and garlic is brown. Remove from oven and place off to side to cool. Combine red pepper and garlic in a food processor with the mayonnaise until smooth. Add in lime juice and salt to taste. Preheat the grill or a skillet on your stove. Drain the marinade and cook shrimp in small batches until cooked.
Serve the shrimp with the mayonnaise and a small lime wedge.
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Avocado Halves with Creamy Maque Choux
Ingredients:
-1 Tablespoon of Extra Virgin Olive Oil
-½ Sweet Onion, Chopped
-1 small Red Pepper
-4 Ears of Corn on the Cob
-Dash of SugarDash of Salt
-Dash of Cayenne Pepper
-2 Tablespoons of Butter
-2 Ripe Avocados
-Juice of 1 Lime
-Coarse Salt
Directions:
Corn Mixture:
Heat a skillet to medium heat. Add Extra Virgin Olive Oil, chopped Sweet Onion, and chopped Red Pepper. Saute mixture for 2-3 minutes. Cut corn off the cobs into the skillet. Season with a dash of sugar, cayenne pepper and salt. When mixture begins to bubble, reduce heat and simmer. Cut butter into pieces, stir into corn mixture and simmer until creamy, approximately 5-7 minutes.
Avocado Halves:
Cut avocados in half, lengthwise, and remove pits. Squeeze lime juice over avocado to avoid browning and season with a bit of coarse salt.
Place corn mixture into avocados and serve immediately. Serves 4.