PRESTONWOOD GOURMET CLUB Saturday, October 11, 2008
MENU Four Couples: Couple 1: Tony s Chicken Tenders Couple 2: Shrimp Creole with Steamed Rice Couple 3: Caesar Salad and Broccoli Cheddar Cornbread Couple 4: Roasted Vegetables and Affogato Five Couples: Couple 1: Tony s Chicken Tenders Couple 2: Shrimp Creole with Steamed Rice Couple 3: Caesar Salad and Broccoli Cheddar Cornbread Couple 4: Roasted Vegetables Couple 5: Affogato Prestonwood Gourmet Club October 2008 Page 2
Tony's Chicken Tenders with Honey Mustard Sauce and Ranch Dressing SERVINGS: 4 Adjust as needed Peanut oil, for frying 2 pounds boneless, skinless chicken breasts 3 eggs 1 cup all-purpose flour 2 cups panko bread crumbs 1 teaspoon garlic powder 1 teaspoon lemon-pepper 1/2 teaspoon cayenne 1/2 teaspoon salt 1/2 teaspoon pepper Dipping Sauces: Honey Mustard, recipe follows Bottled Ranch Dressing Preheat oil to 350 degrees F. Cut the chicken breasts into long strips and set aside. Beat the 3 eggs in a separate bowl and measure the flour into another separate dish. Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemonpepper, cayenne, salt and pepper. Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko. Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce. Honey Mustard: 1/2 cup Dijon mustard 1/2 cup honey 2 tablespoons mayonnaise 1 tablespoons lemon juice Salt and pepper Mix all the ingredients in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week. Prestonwood Gourmet Club October 2008 Page 3
Caesar Salad SERVINGS: 3 Adjust as needed 1 egg yolk 3 tablespoons fresh lemon juice 1 tablespoon minced garlic 1/2 teaspoon Worcestershire sauce 1/4 teaspoon red pepper flakes 1 tablespoon Dijon mustard 2 anchovy fillets, mashed Scant 1 cup vegetable oil 1/3 cup extra-virgin olive oil Salt and freshly ground black pepper 1 large head romaine lettuce, cleaned and cut into 1 to 2-inch pieces Freshly grated Parmesan 2 cups croutons In a medium bowl, whisk together the egg yolk, lemon juice, garlic, Worcestershire, pepper flakes, mustard, and anchovies. Slowly whisk in the oils to emulsify. Season, to taste, with salt and pepper. Place the lettuce in a large bowl. Sprinkle with Parmesan and black pepper. Drizzle with desired amount of dressing and toss well. Sprinkle top with croutons. Prestonwood Gourmet Club October 2008 Page 4
Shrimp Creole with Rice SERVINGS: 4 Adjust as needed 2 tablespoons olive oil 4 garlic cloves, minced 2 large onions, chopped 2 stalks celery, chopped 1 green bell pepper, chopped 1 teaspoon cayenne pepper 2 cups chicken stock 1 (28-ounce) can whole tomatoes, in thick puree Dash Worcestershire sauce Dash hot sauce 2 bay leaves Kosher salt and freshly ground black pepper 2 pounds large shrimp (about 32), shelled and deveined 4 tablespoons green onions, sliced for garnish Heat a large heavy Dutch oven over medium heat. Add oil. Cook garlic, onions, celery, and green bell peppers. Cook until softened, about 5 minutes. Stir in cayenne and let caramelize. Add the chicken stock, tomatoes, Worcestershire, hot sauce, and bay leaves. Season with salt and pepper. Simmer for 35 minutes. Add shrimp and cook about 4 more minutes, until they are bright pink and cooked through. Garnish with green onions and serve over steamed rice. STEAMED RICE Steam 4 cups of uncooked white rice according to package directions. This should be enough rice for 8 10 people. Prestonwood Gourmet Club October 2008 Page 5
Grilled Vegetables SERVINGS: 3 Adjust as needed 1/2 bunch asparagus, trimmed and cut into bite-size pieces 1 pint cherry tomatoes 1 medium red onion, cut into 1/2-inch rings 1 yellow bell pepper, quartered, seeds and ribs removed 1 red bell pepper, quartered, seeds and ribs removed 1/4 cup extra-virgin olive oil, for brushing Salt and freshly ground black pepper 1/4 cup fresh basil leaves 1/4 pound feta cheese Dressing: 1 medium clove garlic, chopped 1 tablespoon balsamic vinegar 3 tablespoons extra-virgin olive oil Salt and freshly ground black pepper Preheat grill to medium. In a large bowl, toss the vegetables with olive oil and season with salt and pepper. Grill the vegetables, turning occasionally, until charred and tender, about 5 to 7 minutes. Remove to a platter. Sprinkle with basil and feta. In a small bowl, mix garlic, balsamic vinegar, and olive oil. Season with salt and pepper and drizzle over vegetables. Prestonwood Gourmet Club October 2008 Page 6
Broccoli Cheddar Cornbread SERVINGS: 6 Adjust as needed 2 (8.5-ounce) boxes corn muffin mix 1/2 cup whole milk 2 cloves minced garlic 1 (8-ounce) container cottage cheese 4 large eggs 1 tablespoon salt 1 cup plus 2 tablespoons grated Cheddar 1 stick unsalted butter or margarine 1 medium onion, chopped 1 (10-ounce) package frozen chopped broccoli, thawed but not drained Preheat oven to 375 degrees F. Mix together all ingredients except 2 tablespoons Cheddar to create a batter in a bowl. In a 10-inch cast iron skillet melt butter. Saute onions and broccoli until soft. Pour batter over the vegetable mixture and sprinkle top evenly with remaining cheese. You can also place the ingredients in an 11 by 17-inch baking dish. Bake in oven until golden, 30 minutes. Prestonwood Gourmet Club October 2008 Page 7
Affogato SERVINGS: 4 Adjust as needed 8 scoops high-quality vanilla ice cream 4 shots espresso 1/2 cup hazelnut liqueur Scoop ice cream into 4 martini glasses. Equally distribute the 4 shots of espresso and the hazelnut liqueur over the ice cream. Prestonwood Gourmet Club October 2008 Page 8