MENU:
Drinks: Pomegrante Champagne
Appetizer: Stuffed Mushrooms
Entree: Steaks ala Chad
Vegetable: Bourbon Mashed Sweet Potatoes
Vegetable: Lemon Green Beans with Pine Nuts
Bread: Parmesan Pepper Bread
Dessert: Red Velvet Cupcakes with Cream Cheese Icing
Recipes and Pictures below:
Pomegrante Champagne: rim glass in pom juice and coat with sugar. fill 2/3 full with champagne and add pom juice until desired color
Stuffed Mushrooms:
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Pecorino Romano
2 garlic cloves, peeled and minced
2 tablespoons chopped fresh Italian parsley leaves
1 tablespoon chopped fresh mint leaves
Salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
Preheat the oven to 400 degrees F.
Stir the bread crumbs, Pecorino Romano, garlic, parsley, mint, salt and pepper, to taste, and 2 tablespoons olive oil in a medium bowl to blend.
Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat. Spoon the filling into the mushroom cavities and arrange on the baking sheet, cavity side up. Drizzle remaining oil over the filling in each mushroom. Bake until the mushrooms are tender and the filling is heated through and golden on top, about 25 minutes. Serve.
Lemon Green Beans w/ Pine Nuts:
1/3 pound fresh green beans, ends trimmed, blanched in boiling salted water
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 tablespoon pine nuts
1 teaspoon fresh lemon juice
Pinch salt
Pinch freshly ground black pepper
Drain green beans well and pat dry.
Heat the butter in a medium skillet over medium heat. Add the shallots and cook for 1 minute, stirring constantly to keep from burning. Add the pine nuts and cook, stirring, for an additional minute. Add the green beans and toss to coat evenly. Cook just enough to warm through, about 1 minute. Add the lemon juice, salt, and pepper and toss to combine. Remove from the heat and serve immediately.
(see recipe below for green beans)
Steaks: Chads secret recipe
Bourbon Mashed Sweet Potaotes:
2 pounds sweet potatoes
1/2 cup heavy cream
1/8 cup bourbon
3 tablespoons light brown sugar
2 tablespoons molasses
1/8 teaspoon salt
Directions
Preheat oven to 350 degrees.
Place potatoes on a baking sheet lined with parchment paper. Transfer to oven and bake until very tender, about 1 hour and 15 minutes. Let stand until cool enough to handle.
Cut open each potato and scoop out flesh into a large bowl; discard skins. Add cream, bourbon, brown sugar, molasses, and salt; mash with a potato masher until desired consistency is reached. Alternatively, place potato flesh, cream, bourbon, brown sugar, molasses, and salt in the bowl of an electric mixer fitted with the paddle attachment; beat on high until well combined. Serve immediately.
(for pic, see corner of steak picture)
Parmesan Pepper Bread: from my bread maker book
Red Velvet Cupcakes with Cream Cheese Icing: Red Velvet boxed cake mix, Icing: 8 oz cream cheese
4 oz butter
3 3/4 c. confectioner's sugar, sifted
1/2 tea. vanilla extract
1/8 tea. salt
Cream the butter, cheese and salt in a stand mixer until light and fluffy. Gradually add the sugar until incorporated, then add the vanilla.
(photo coming...picture red cupcakes with white swirls)
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