Real life entertaining…..
This is a double day feature! Because it’s so extraordinarily special you’ll get two posts for the price of ONE! Ha! I said that TOTALLY wrong, but you get the idea! This is for you weekend lovers!
Soooo as you may or may not know, I’m a foodie! And since being a new pescatarian, I have to be extremely creative with my food palette. With that being said, I’ve always wanted to do a progressive dinner party. My husband and I ABSOLUTELY LOVE to entertain! In the past it’s been more of a buffet style, but that’s about to change. I can’t wait until my next dinner party!
I have a few great recipes to share. I want to start with the ideal number of guests, four to eight. Keeping it simple and fun! Who do you invite, you say? Well of course the usual answers are friends and family, but what about neighbors? That is if you have great ones....lol. That’s another topic of discussion.
The best thing I always tell my guests to bring is their appetite, but based on this book I’m currently reading, Real Life Entertaining by Jennifer Rubell, I am going to start asking guests for a little more than that. I would start with a bottle of wine, or warm bread, because I want to impress my guests with my exciting food choices.
Now to set the mood, set the table with sophistication and subtlety. I like clean and simple, myself, but you choose the mood you’re trying to obtain.
I love fresh flowers; the smell is intoxicating! Simple yet refined, which is my goal for this dinner party.
Let’s start with a salad prior to the appetizer. I’m deciding on a Watercress and Goat Cheese Salad with Dijon Vinaigrette. Then we move on to our appetizers, Grilled Shrimp with Garlic and Citrus, Seared Tuna with Olives and Tomatoes, and Grilled Skirt Steak with Orange Mint Chimichurri for the non-pescatarians. Oh, and for the hubster, who is vegetarian, I will serve Cannellini and Rosemary Topping. These will be shared later on. I know your mouth is watering...
And the main course will be Roast of Lamb with Chickpeas and Burnt Onions, Mashed Potatoes with Figs and Parmesan, and Thyme-Roasted Brussels Sprouts! Yummmmmm! For dessert, Vanilla Ice Cream with an Apple Pie Sauce! Goodness gracious guys!
Watercress & Goat Cheese Salad w/ Dijon Vinaigrette (Serves 4)
1.5 teaspoons Dijon Mustard
1.5 teaspoons red wine vinegar
3 tablespoons extra virgin olive oil
2 bunches watercress, stems removed, torn into bite sized pieces
4 ounces goat cheese, crumbled
A pinch of freshly ground black pepper
In a salad bowl, combine the mustard and vinegar and stir with a spoon. Slowly drizzle in the olive oil a little at a time, stirring vigorously and adding more only after the previously added oil has been completely incorporated. The mixture should maintain a thick consistency. Add the watercress and toss well. Sprinkle the goat cheese on top and add the pepper.
Grilled Shrimp w/ Garlic and Citrus (serves 4)
1.5 pounds medium large shrimp
2 cloves of garlic
4 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 orange, sliced into wedges
1 lemon, sliced into wedges
1 lime, sliced into wedges
Prepare a medium hot grill or place a grill pan over high heat. Peel the shrimp, leaving the tail on and the section right before the rail. Make a shallow cut all the way down the back and pull out the vein. Wash and dry the shrimp. In a bowl, combine the garlic, olive oil, salt. & pepper. Add the shrimp & toss to coat. Place the shrimp in a single layer on the grill and cook until the bottom starts to turn pink, about 2 minutes. Using tongs, flip the shrimp, being careful not to let them fall through the grill. Cook until the other side iturnz pink, about 2 more minutes. Serve immediately, with the sliced citrus, and squeeze a little of each fruit on top.
Seared Tuna w/ Olives and Tomatoes (serves 8)
1/4 Cup plus 2 tablespoons extra virgin olive oil
3/4 cup pitted Kalamata olives, roughly chopped
2 tablespoons capers, chopped if large
8 plum tomatoes, chopped into 1/2 inch dice (4 cups total
5 thyme sprigs
Four 12-14 ounce tuna steaks 1 inch thick
2 teaspoons freshly ground black pepper
Place a wide, heavy bottomed pan over high heat. Add 1/4 cup of olive oil, the olives, capers, tomatoes, and thyme. Cook, stirring occasionally, until a thickish sauce is formed but the tomatoes still retain their shape, about 5 minutes. Transfer the sauce to the edges of your serving platter, and wipe the pan clean with a paper towel. Place the pan back over high heat. While it’s heating, rub the tuna steaks with the remaining olive oil & the pepper. When the pan is smoking hot, Place the tuna steaks in it in a single layer. Cook the tuna without touching it for about 3 minutes, until the fish has changed to a white color halfway up the sides. Flip and cook until just a tiny bit of pink remains on all sides, another 2 minutes (for medium rare). Remove the tuna to a cutting board and cut it into 1/4 inch slices. Arrange them in the center of the serving platter.
Roast Leg of Lamb w/ Chickpeas and Burnt Onions (serves 8)
4 yellow onions, thinly sliced
Four 15.5 ounce cans of chickpeas, drained and rinsed
1/2 cup extra virgin olive oil
One 6-7 pound bone in leg of lamb
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Preheat the oven to 350 degrees F.
Place the onions, chickpeas, and 1/4 cup of the olive oil on a sheet pan. Toss well to coat with the olive oil. Move the vegetables to the sides of the pan, leaving room for the lamb in the center. Rub the lamb with the remaining olive oil, then sprinkle it on all sides with the salt and pepper. Place in the center of the pan and roast for 20 minutes per pound for medium rare. Let the lamb sit for 10 minutes before carving. Serve, with the chickpea-onion mixture on the side.
Grilled Skirt Steak with Orange-Mint Chimichurri (Serves 8)
2 cups chopped parsley
1/4 cup chopped mint
1/2 cup extra virgin olive oil
Juice of 1 lemon
Zest of 1 orange
Juice of 1 orange
3 skirt steaks (3 to 3.25 pounds)
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
Prepare a medium hot grill. Make the chimichurri: combine the parsley, mint, olive oil, lemon juice, orange zest, and orange juice in a bowl and stir well. Set aside. Sprinkle the steaks with the salt and pepper and place on the grill. Cook for 3 minutes, then flip and cook for another 3 minutes for medium rare. Slice thinly across the grain and serve, with the chimichurri on the side.
Mashed Potatoes with Figs and Parmesan (serves 8)
7 dried figs
10 medium Yukon gold potatoes, cut into 1 inch cubes
4 tablespoons butter
1/2 cup extra virgin olive oil
1-1/4 cups of parmesan grated
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Bring a pot of water to a boil. Place the figs in a bowl and cover with boiling water ladled from the pot. Soak for about 10 minutes. Place the potatoes in the pot. Boil them until they're fall-apart tender, 10 to 12 minutes, then drain and place in a serving bowl. Remove the figs from the soaking water but don't throw the soaking water away. Chop the figs and add them to the potatoes with 1/4 cup of the soaking liquid, the butter, olive oil, Parmesan, salt, and pepper. Mash everything with a fork until it's well combined but still a little lumpy (homestyle).
Thyme-Roasted Brussels Sprouts (serves 8)
Three pints Brussels sprouts
1/2 cup extra virgin olive oil
15 thyme sprigs
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 375 degrees F
Cut a thin slice off the bottom root end of the Brussels sprouts and discard. Halve the Brussels sprouts lengthwise by cutting through the flat end, and wash them. Dry the sprouts well and place them on a sheet pan with the olive oil and thyme. Sprinkle with the salt and pepper, then toss until coated. Spread the Brussels sprouts out in a single layer, pick out and discard any loose leaves, and place the pan in the oven. Cook for 30 to 35 minutes without turning, until they are a deep golden brown in places (even if certain parts look a little burnt, that tastes great).
Vanilla Ice Cream with Apple Pie Sauce (serves 8)
1 large granny smith apple, peeled and cut into 1/8 inch dice
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
juice of 1/2 lemon
Vanilla ice cream
Place all ingredients except ice cream in a pan with 1 cup of water and place over high heat. When it comes to a boil, reduce to a simmer and cook for 45 minutes. Serve warm over the ice cream.
WHEW! That was deliciously good! I hope you enjoyed it as much as I enjoyed sharing with you! Have a bottle or three of great wine to compliment each dish and have fun! Laughter, food, and great convo are always the best ingredients for a fun time!
Until Next Time,
Live..Love..Design!
xo Renae
