DINNER CLUB RECAP

I tried for a light and healthy dinner club this week. As an optional start, I offered elixirs of "sweet garlic juice" (garlic, mango, avocado, kale, cucumber, lemon) -- and everyone partook! For the app, I served French bread with a dual dip: grape seed oil and a mixture of ground coriander, cumin and sea salt. The entrée was fresh snapper with a balsamic reduction. On the side was wild rice and a shredded raw beet and apple salad with a chipotle dressing. Although I liked the beet salad, I was disappointed -- it wasn't fabulous and it took forever to make. For dessert, I served a trio of goodies in a bowl: date balls, chocolate ice cream and vanilla ice cream. (I always forget how good plain ol' chocolate ice cream is!). The date balls were a mixture of dates, walnuts, mesquite flour and maca powder rolled in unsweetened coconut. I topped the vanilla ice cream with a dusting of mesquite and the chocolate ice cream with some of the coconut to combine all the flavors.

DINNER CLUB RECAP: Cinco de Mayo: Tilapia Tortas

I really was hoping to get rid of our extra gin on you guys when I realized that, crud, british pub theme for cinco de mayo just wasn't going to cut it!! But, what type of mexican dishes have we not done lately? I decided to go the torta route: instead of meat, however, I used tilapia that I lightly dredged in flour (no egg) and a bit of cumin and red pepper, just to create a thin crust. I pan fried and then threw in the oven to finish under the broiler. Layered in our tortas were vegetarian refried beans, crumbly white mexican cheese, a guacamole salsa that I made, and cilantro. Turned out ok, but I think the favorite was the fresh corn salad- to make, cook your corn in boiling water for 3 minutes, drain, and immerse in a cold water bath. Cut kernels off and mix with 1 cup of red onions, 5 tbsp. cider vinegar, 5 tbsp. of olive oil, 3/4 tsp. salt, black pepper, and tons of cilantro. I also put a couple of sliced pieces of nopales (cactus) on the top of mine for decoration. Dessert was also an easy layered tiramisu that I made with marbled pound cake. Recipe available upon demand. Drinks were served in martini glasses: lime juice, chambord, margarita mix, and silver tequila. Salud!

DINNER CLUB RECAP: Wet Burritos and Apple Pie Enchiladas

I made burritos and poured sauce on top. People got to pick their toppings. That is all. Lisa here- Ray's burritos were awesome. Everyone loved them- we all got forms to fill out with what we wanted inside, choice of tortillas, including spinach, and yummy enchilada sauce, sour cream, and cheese on top. I'm getting hungry just thinking about them! The dessert was easy for all you looking for another easy dessert recipe- use smaller tortillas, fill them with canned apple pie filling, melted butter, sugar, and cinnamon, roll like a tortilla, and bake for 15 minutes or so. Serve with ice cream on top and an apple chip. Ole'!