Ladies Who Brunch...+2 Men

The Eiffel Tower. Toast. Manicures. Fries. Megan: Un and Deux. While none of these items (save for the latter) made a guest appearance at the latest installment of Grub Club, what did greet guests was an appetizing spread chock full of quintessential French charm.   Champagne, croissants and crème brulee, oh my! Oui, s'il vous plaît (loose translation: yes please!).  

Margie Martin, Cristina Romero and Bethany made their Club debut, while Chris and Heath represented the opposing gender to round out the group!

Salmon Rillettes, by Young
Ingredients:

• 3 cups water
• 1 pound skinless fresh salmon fillet
• 1 pound smoked salmon, chopped fine
• 1/2 cup (1 stick) unsalted butter, softened
• 3 shallots, minced
• 1/3 cup chopped fresh parsley leaves
• 2 tablespoons fresh lemon juice
• 2 teaspoons Dijon mustard
• 2 teaspoons drained capers
• 2 teaspoons Cognac or other brandy
• 2 teaspoons freshly grated lemon zest
• whole-wheat French or Italian bread, sliced as an accompaniment

Instructions:

In a skillet bring water to a boil and add fresh salmon. Reduce heat and poach salmon at a bare simmer, turning once, about 4 minutes, or until just cooked through. Transfer salmon to a bowl and cool.

Flake fresh salmon and add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, Cognac or other brandy, zest, and salt and pepper to taste. Stir mixture until combined well and pack into a 1-quart terrine or bowl. Rillettes may be made 4 hours ahead and kept chilled, covered.

Serve salmon rillettes, chilled slightly, with bread.

Sawyer Breakfast Casserole, provided by Messey

Serves 8

Ingredients:

• 7 eggs
• 1 cup milk
• 4 cups shredded cheddar cheese
• 8 frozen hash brown patties
• 1 lb cooked bacon, crumbled
• 3/4 cup green onions, diced
• 1 cup baby tomatoes, roasted the night before
• .5 tsp salt
• .5 tsp mustard powder
• Herbs de Provence
• Black pepper

Instructions:

• Preheat oven to 350
• Grease 9x13 pan
• Place hash browns in layer on bottom
• Sprinkle bacon on top
• Sprinkle 3 cups cheese
• Layer tomatoes on top
• In a bowl, whisk eggs, milk, salt, mustard, green onions.
• Pour mixture on top.
• Add remaining cheese.
• Sprinkle black pepper & Herbs de Provence on top.
• Cover with foil and cook for 1 hour.
• Remove foil and cook for approx 15 more minutes until edges are golden brown.

Scones and Brie with Honey, by Margie
Scones:  Throw walnuts and dates in. 

Cheese:  Brie with honey.

 
Chocolate Crescent Rolls, provided by Bethany

Ingredients:

• 1 Roll of Pillsbury crescent Rolls
• 1 Bag of Toll House chocolate chips

Instructions:

Follow baking instructions on crescent roll packaging, except when you unwrap the dough, line with chocolate chips and roll up as you form the crescent roll.  Bake and serve – easier than pie!

Crème Brulee, provided by Bitsoff

Ingredients:

• 1 quart heavy cream
• 1 vanilla bean, split and scraped
• 1 cup vanilla sugar, divided
• 
  6 large egg yolks
• 2 quarts hot water

Directions:

Preheat the oven to 325 degrees F.

Place the cream, vanilla bean and its pulp into a medium saucepan set over medium-high heat and bring to a boil. Remove from the heat, cover and allow to sit for 15 minutes. Remove the vanilla bean and reserve for another use.

In a medium bowl, whisk together 1/2 cup sugar and the egg yolks until well blended and it just starts to lighten in color. Add the cream a little at a time, stirring continually. Pour the liquid into 6 (7 to 8-ounce) ramekins. Place the ramekins into a large cake pan or roasting pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake just until the creme brulee is set, but still trembling in the center, approximately 40 to 45 minutes. Remove the ramekins from the roasting pan and refrigerate for at least 2 hours and up to 3 days.

Remove the creme brulee from the refrigerator for at least 30 minutes prior to browning the sugar on top. Divide the remaining 1/2 cup vanilla sugar equally among the 6 dishes and spread evenly on top. Using a torch, melt the sugar and form a crispy top. Allow the creme brulee to sit for at least 5 minutes before serving.

Panjabi This!

Wafting smells of curry, vibrantly colored silk man-dresses and a choreographed dinner that rivaled the likes of MJ-inspired dance moves in Slumdog Millionaire. Yes, Grub Club went where we have never gone before: India!  In her grand finale appearance as host, Jessica bid adieu अलविदा। to her fellow grubbers before heading down unda’! Guests included: Eric, Bekah, Rebecca and Tim, Kevin and Kim’s fetus, Lara and Ken – who were accidentally not told about the Indian costume contest – sorry!

Lazy Bollywood Appetizer, provided by Megan Young

Visit the Indian booth at farmer’s market (Little Italy or Hillcrest). 

Buy naan bread with spinach inside and mint dipping sauce. 

Saag Paneer, provided by Megan Bitsoff

Ingredients

·         1 large onion

·         6 cloves garlic

·         1 oz fresh ginger (not from a can!)

·         1 lb frozen spinach, thawed

·         1 cup plain yogurt

·         4 oz buttermilk

·         2 teaspoon red chili powder

·         2 teaspoon garam masala

·         1 cup half and half

·         6 oz paneer, a homemade cheese

·         salt to taste

·         Paneer:

·         Ingredients

·         2 litres of milk

·         the juice of two lemons

·         cumin powder

·         salt

·         Equipment:

·         big pan, at least 4 litres

·         cheesecloth

·         wooden spoon

·         two chopping boards or similar

Directions

Grind the onion, garlic, and ginger into a fine paste.

In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 to 30 minutes. Mash the ingredients with a potato masher. Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes. Add the cheese, simmer 5 minutes. Season with salt. Makes 4 to 6 servings.

Cut Paneer into cubes to use in Saag

Indian Coconut Vegetarian Curry in the Slow Cooker, provided by Hobbs

 

Ingredients

·         1/4 cup curry powder

·         2 tablespoons flour

·         1 tablespoon chili powder

·         1/4 teaspoon red pepper flakes

·         1/4 teaspoon cayenne pepper

·         1 (1 ounce) package dry onion soup mix (such as Lipton®)

·         5 russet potatoes, peeled and cut into 1-inch cubes

·         1 large green bell pepper, cut into strips

·         1 large red bell pepper, cut into strips

·         1 yellow bell pepper, cut into strips

·         1 orange bell pepper, cut into strips

·         1 1/2 cups matchstick-cut carrots

·         1 cup green peas

·         1 cup raw whole cashews

·         1 (14 ounce) can light coconut milk

·         ½ c water

Directions

·         Place all dry ingredients into a large bowl.  

·         Mix the curry powder, flour, onion soup mix chili powder, red pepper flakes, and cayenne pepper together in a small bowl; sprinkle over the dry ingredients, and stir to coat evenly.

·         Transfer all ingredients into the slow cooker and pour in coconut milk and water.

·         Cover the slow cooker and cook on high until the mixture is bubbling, adding water as needed and stirring to keep moist.  Once the dish begins to bubble, turn temperature down to low.  Total cook time – 5 hours.

·         Serve over Saffron Basmati Rice and with a small side of  Madras Lentils.  

Coconut Lime Granata, provided by Messey

Ingredients

   

     

·         1 (13 1/2-ounce) can coconut milk (not low-fat!) 
·         1/2 cup sugar

·         Zest of 1 lime

·         Juice of 1/2 a lime

·         2 tablespoons shredded coconut (either fresh or the unsweetened desiccated kind)

·         Coarse sea salt

Directions

·         Place an 8-inch square baking dish in the freezer to chill while you make the simple syrup.

·         Combine the sugar and 1/2 cup of water in a small saucepan over low heat until the sugar is dissolved and syrup is at a gentle boil. Remove it from the heat, and allow it to cool. Cook's Note: I like to pour the syrup into a shallow bowl so that it cools more quickly.

·         Pull the chilled baking dish out of the freezer, and pour the coconut milk into the dish. You may need to whisk it to smooth out any lumps.

·         Whisk in the simple syrup, lime zest, lime juice and fresh coconut until well combined. Place the dish in the freezer, and let it chill for 1 hour.

·         Pull it out of the freezer, and using a fork, break up the ice crystals forming around the edge of the dish, by dragging them into the more molten center. Return to the freezer and repeat this process every hour or so, smoothing out the granita before you return it to the freezer. The whole process should take about 3 hours. When you're ready to serve, allow the granita to sit at room temperature for about 5 minutes so that it softens. Spoon the mixture into a small bowl or glass, and top with a little coarse sea salt

Jazzin' It Up!

Chefs and guests arrived at Megan Young’s armed with passing apps, spirited libations and a Sinatra-inspired swagger. Outfitted in their Mad Men best, party-goers clutched their perspiring cocktails/sippy cups and noshed on a variety of light bites while Ol’ Blue Eyes Pitbull crooned softly in the background.  When the cocktail party ended, the elegance of the evening continued at one of San Diego’s most sophisticated establishments – the Waterfront.  There, copious amounts of shots were consumed inspiring a dance-off that rivaled the likes of JT and Britney.  

Guests included: Michelle Ulrich, Lucy and little jumping Bella Diaz, Johnny and Lauren Yeip, Tom Bedford,  Tim Martin, Quigley, Kalocay, Nic, Kat and Coco Gutilla.

Crab Cakes, provided by Andretta

Ingredients:

8oz. Phillips Crab Meat
½ tsp. Phillips Seafood Seasoning
1 egg
1 tsp. Worcestershire sauce
1/8 tsp. dry mustard
1 Tbsp. mayonnaise
½ tsp. lemon juice
1 ½ tsp. mustard
1 ½ tsp. melted butter
½ tsp. parsley flakes
¼ c. breadcrumbs or Ritz crackers, finely crushed

Directions:
In a large mixing bowl, combine all ingredients except for crab meat. Gently fold in the crab meat, being careful not to break up the lumps. Shape into cakes. Pan fry or bake at 375°F degrees for 12-15 minutes or until evenly brown on each side and reaches an internal temperature of 165 degrees.

Shrimp Cocktail, provided by Messey

Ingredients:

1 pound cooked shrimp

1 cup cocktail sauce

Directions:

Dip and devour

Hanky Panks, provided by Bitsoff

Ingredients:

1 loaf cocktail rye bread
1 lb. ground beef
1 lb. mild pork sausage roll
1 lb. Velveeta cheese
1 tsp. oregano

1 tsp. red pepper flakes
1 tsp. garlic powder

Directions:

Brown ground beef and sausage; drain; add Velveeta cheese, oregano, red pepper flakes and garlic powder. Stir until cheese melts. Place approximately 1 teaspoon of beef mixture on cocktail breads. Broil for six minutes! Warning: do not walk away from broiler!

Can be frozen on cookie sheet prior to baking.

Bacon Wrapped Apricots - a fun alternative to the famed Bitsoff Bacon Wrapped Dates, provided by Hobbs

Ingredients:

1 package of dried apricots

1 package of bacon

1 package of almonds

Goat Cheese

Maple Syrup for Dipping

Toothpicks

Directions:

Pre-heat oven to 450.

Partially cook bacon in a microwave, and then dice into 1 ½” strips.

Make a small slice at the middle of the apricot. Gently wedge almond into the envelop, and top with a equivalent amount of goat cheese.   

Wrap a slice of bacon around one stuffed apricot, seal with a tooth pick and place on a cookie sheet.

After all apricots have been wrapped and placed on the tray, bake for 20 minutes or until bacon is crispy. 

Brie & Pear Flatbread, provided by Young

Ingredients:

Flatbread from Trader Joe’s

Brie

Prosciutto

Avocado

Red onion

Pear

Arugula

 Sprinkle brown sugar on flatbread; put ingredients on the bread.  5 minutes in the oven at 400.  

Slider Style Mini Burgers, provided by Young

Ingredients:

2 pounds ground beef

1 (1.25 ounce) envelope onion soup mix

1/2 cup mayonnaise

2 cups shredded Cheddar cheese

24 dinner rolls, split

1/2 cup sliced pickles (optional)

Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
2. Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
3. Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
4. Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.