We teamed up with Charlie's college friend Sean and his girlfriend Amy to create a dinner club. We each found another brave couple that would be willing to commit to a monthly dinner to be hosted by one of us each month. Saturday was the first one and I'm excited to say that we all hit it off and this just might work! We didn't plan this, but fortuitously 3 out of the 4 couples has at least one member that moved to Seattle in the last 6 years. I don't think I've been to a Seattle party with that many out of staters since my first frat party! I had planned a Northwest themed meal, so if all the out of staters haven't had a chance to get their fill of Washington flavors, then they might of last night... Anyway, I think it was a great way to meet some new people and I can't wait to see what next month's party has in store. Here are some recipes and pictures from the night:
Warm Goat Cheese with Tomato Herb Salad
1/2 cup dried break crumbs
salt & pepper
1 egg
goat cheese
tomatoes - the recipe actually calls for beefstake slices, but I used grape tomatoes and assorted heirlooms because the color was prettier
2 cups of lightly packed mixed herbs - my herb garden had a hard time with this tall order, but I managed. In retrospect I would have added some arugula or something
balsalmic glaze - the recipe calls for red wine vinegar, but I prefer balsamic (especially the yummy reduced kind that comes as a glaze)
olive oil
Slice the goat cheese into medalions. Dip in egg, then coat with bread crumbs. Refriderate for 15 minutes.
Toss the herbs and tomatoes together and dress with a little oil and vinegar. I added a little garlic, red pepper flakes and fennel, because I cannot leave anything simple. If you found the beefstake tomatoes instead, then toss the herbs in a little dressing and place a slice of tomato on each plate with some dressed herbs on top.
Heat a large nonstick skillet over med-high heat. Add 2 tablespoons of oil. When the oil is almost smoking, add the cheese rounds. Cook until lightly browned, about 45 seconds, then turn and cook the other side until the cheese feels just quivery, about 45 seconds longer. Place the cheese on top of your salads and serve immediately.
Alder Smoked Salmon with Raineir Cherry Walla Walla Onion Relish
Alder planks - soak them overnight so they don't burn up
Salmon
1 t Salt
1/4 t freshly ground pepper
1/4 t mustard powder
1/4 or less of brown sugar
olive oil
1 T butter
Mix together the salt and pepper, mustard powder and brown sugar. Brush the salmon with melted butter and season with your mixture.
Put the soaked planks on the grill and cover. Heat each side for about 3 minutes (or follow the directions that came with your planks). Once finished, immediately brush the plank with olive oil and lay the salmon on top. Cook until done. FYI - it took a LONG time for our salmon to cook so plan accordingly.
Relish:
2 Walla Walla onions
1/4 lb cherries
balsamic vinegar
salt and pepper
grill the onions with salt and pepper. Chop them up. Chop up the cherries. Mix onions and cherries with a tablespoon or so of the vinegar, add salt and pepper to taste. FYI - I used a little reduced balsamic vinegar that comes as a glaze instead and found it delicious. I also used a tiny bit of smoked black sea salt and that added a nice smokiness.
We also had some these recipes out of two of the barefoot contessa's cookbooks.
Green Green Spring Vegetables
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_35318,00.html
Coconut Cupcakes - I know there's nothing Northwest about coconut, but I L-O-V-E these cupcakes, so whatever :)
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21486,00.html
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