KItchen Clambake

Before we married, Mike lived in Evanston, IL. A great town just north of Chicago. He had some neighbors that became good friends, but MIke lost touch with them over the years. A month or so ago, he reconnected with one, and then another. There was a dinner planned in June, but we didn't go because B got heat exhaustion that day. This past Friday was the make-up dinner at our house.

I knew about it a couple of weeks ahead of time. I like to plan dining events, whether it is a birthday, dinner party or Christmas. I research a menu, do a grocery list, and a rough outline of the day. This time though, I did a 3 day time line, working back from the time I wanted to serve dessert. I got the idea from the Barefoot Contessa, Ina Garten. And, I loved the list. It had where I needed to shop , what I needed to buy and when. When I need to start the coals for the roasted corn, when to iron the napkins, when I need to set out the hors o'dourves, everything. I know a time line sounds anal, but, I wasn't working up until the time the guests came, I was actually sitting down, relaxing. Of course, it helped that my husband lent every hand he could. I handled the food and he handled the cleaning. Just the way I prefer it.

My menu for the evening was: Truffle Tremor Cheese,

Edamame and Arugula Dip

Prosciuto with Melon (a friend brought this)

Red Wine Sangria

Lemonade (for those of us who are pregnant)

Tomato and Mozzarella Salad with Basil

Roasted Corn on the Cob

Kitchen Clambake

Berry Shortcakes with Whipped Cream

Lemon Sherbert

The clambake was pretty cool. I got the recipe from the Barefoot Contessa cookbook. Saute onions and leeks, then layer in small potatoes, kielbasa, clams, mussels, shrimp and lobster. I did not use live lobsters like Ina. Can't do it. I used tails instead.

Edamame and Arugula Dip

(I had this first at our Can Can Club get together.

Carol from Kidding Around made it.)

The set table. It looked OK. I am not

a flower arranger.

I forgot to light the candles!

Truffle Tremor Cheese from the Movable Feast.

This was a hit!

Sangria. So good. had one small taste sip.

Cathey Peklay's recipe.

Tomato Mozzarella Salad. This was good, but

I dressed it too early.

The leftovers. I got bust and forgot to take

pictures of the clambake and the shortcake.

I wish I had photographed the shortcake, it looked

great with the raspberries, black raspberries

blueberries and whipped cream.

(I add a little little sec with the sugar when I

macerate the berries.)

It was a pretty successful evening, if I do say so myself. The lobster tails were a bit overcooked (they were pre-cooked, should have only put them in for a minute.) Mike had fun and his friends had fun. The perfect evening!

On the Table or in the Trash: Scott's Short Ribs by Barefoot Contessa

Last Saturday I watched Barefoot Contessa: Back to Basics on the Food Network.  She and TR and another fellow were planning dinner and her contribution was short ribs. (The recipe is also in Barefoot Contessa Family Style). I have never had short ribs before and thought I would try making them.  Yesterday  I cut up all the  vegetables, preheated the oven to roast the short ribs,  took out the short ribs and they smelled awful!  I guess 5 days was too long to keep them in the frig.  I knew it was a long time, but I put off making them friday, and didn't want to freeze them.  Anyway, since I had all the veg cut up, my husband went to WF at lunch and bought more short ribs.  

Short ribs before I roasted them.

Sauteing carrots, onions, fennel, celery, and leeks.

 Short ribs after they've been roasted 15 minutes.

I tried to load a photo of the final product, but it wouldn't work.

I had some left over couscous that I warmed up with chicken stock.   That helped cut the sauce which was a little wine-y and fennel-y.  The short ribs had a good taste, but I think they should be cooked at least 3 hours.  They still had a lot of fat between the meat strands.  Longer cooking should melt that fat away.  B did eat the beef, but I was the only one who ate the sauce. The house still smells this morning like the sauce.  So, less wine, less fennel and more cooking would make this recipe a thumbs up.  But last night's dinner was a In the Trash.