Chefs' Club Blog

Just another WordPress.com weblog

South America, here we come!

April 2011 – South American Cuisine

Chefs’ Club Guest Dinner

THE ROLES:

  • Cocktail: Tara and Erin – Capairaina
  • Appetizer: Sarah  – Empanadas – two kinds!  The dough recipe on these empanadas are seriously amazing. Sar was a little worried about having vinegar in the recipe, but these were REALLY stand out! My fave?The  Chorizo Pepper Empanadas!!!   The dough was also fantastic: Empanada Dough.  The other empanadas were the more traditional Argentinian Empanadas Santiaguenas. Sarah also included this instructional Video on sealing empanadas using the repulgue technique.
  • Salad: Laura – Belgian Endive, Hearts of Palm, and Avocado Salad  (Laura originally pulled from a cookbook with no internet link, but when she searched again the net, found the salad recipe here, with a slightly different Vinaigrette recipe.)
  • Main: Kim and Meredith – Argentinean Steak with Chimichuri sauce.
  • Side: Stacey  – Rice and Beans from Brazil
  • Side: Kelly B – Avocado with lime juice and salt, garnished with South Americain Quinoa mixture: I used a mix of several recipes that I looked at…1.  Quinoa Salad with Lime/Avocado/Black Beans.  2. Red Quinoa Avocado Salad (this one has the avocado IN the salad…also a delicious take on this!)  3. Quinoa/Hearts of Palm Salad.  And then just added my own flair.  So…this is my own version!!  I didn’t want to use avocado IN the salad, but meant it to be eaten alongside, as the main ingredient, with the quinoa salad almost as a hearty garnish. STEP 1: Prepare one package of red quinoa and one regular quinoa, according to box directions.  (I think I added too much water and it cooked too long!! Be careful!  I would also recommend cooking the quinoa one day before so that the temp can be room temperature, rather than hot when mixing all the ingredients…felt like I wilted the cilantro a fair amount). Add thawed, frozen corn, chopped fresh cilantro, and Minced red onion. ( I used food processor to chop it finely)Pour over some:  Fresh lime juice (and some pulp!) (cut in half, squeeze over, use a spoon to scrape out some pulp and the extra juice.)Olive Oil. Red Wine vinegar. Salt and Pepper (to taste). Avocado slices:  pour lime juice over the top, olive oil, salt and pepper. Arrange in an array of 4-3 slices on plate, with quinoa dolloped over the top.
  • Dessert: Kelly J – Tres Leches Cake – one of the most decadent and delicious desserts we’ve had! This is a FANTASTIC recipe. Highly recommended!
  • Wine: Thanks guys! Greg, Eric, Dimitru, Mark, Aaron, Geoff, Sam, Trevor, and Josh

Empanadas!

Making cocktails!

Grilling the steaks!

Prepping the steak to plate for the guests...

Tres Leches!

July 18, 2011 Posted by | Uncategorized | Leave a comment

Green abounds!

March 2011

Happy Saint Paddy’s Day!!!

March 2011

Contemporary Irish Cuisine – Since Ireland isn’t always known for its cuisine, we decided to take the Irish food and give it a modern twist in celebration of St. Paddy’s Day.  Our job was to take any Irish mainstay and turn it into a delectable treat.  Success!

THE ROLES:

  • Cocktail: Kelly – A little Irish Whiskey (Jameson) and Bailey’s to start off the night! Called the Bailey’s Irishman. Oddly, together on the rocks, these make a great comination.
  • Appetizer:  Tara – Ham and Asparagus Spirals.
  • Salad: Meredith – Galway Spinach Salad
  • Main: Stacey – Fontina and Corned Beef Grilled Cheese on Rye. Ah-Ma-Zing. This recipe was on the cover of Bon Appetit and looked like they could melt in your mouth. The real thing did not disappoint!
  • Side: Stacey – made her mom’s coleslaw, too! 
  • Side:.
  • Dessert:
  • Beer: Erin –  Black and Tans, half of a pale ale and a dark stout like Guinness

July 18, 2011 Posted by | Uncategorized | Leave a comment

February 2011

February 2011

Love is in the air! Well, at least in the kitchen – we fell in love with this food! This month’s theme was more open and creative ….make anything “red” or “romantic”…and we had a lot of both!

THE ROLES:

  • Cocktail: Sarah –  Amaretto-Cranberry Kiss. Yum! Looks pretty, and has a lovely Valentine-esque name, too.
  • Soup:  Laura – Spicy Tomato Soup – complete with a crème fraîche heart on top. Beautiful presentation and a wonderful soup! I would definitely make this recipe again!
  • Salad: Kelly B – Salad with Pomegranate Dressing and Fresh Pomegranate Seeds.
  • Main: Erin – Herb and Garlic Crusted Beef Tenderloin with Red and Yellow Relish
  • Side: Tara – Red Cabbage
  • Side:. Meredith – Roasted red potatoes with Bacon, Onion, and Sage
  • Dessert: Stacey – Chocolate Souffle Cups with pink whipped cream.  Wow!! Stace – where is this recipe?
  • Wine:

July 18, 2011 Posted by | Uncategorized | Leave a comment