Brought to You by... September 2, 2017
We're all from somewhere...and none of us is from here. This dinner club celebrated the places and foods from our home states: Virginia, Illinois, Louisiana, and Massachusetts.
Virginia Ham Biscuits
- Bisquick biscuits (follow the direction on the box, but use a biscuit cutter)
- Virginia Ham (not country, it's too salty)
- Sauce: two parts dijon mustard to one part mayo and one part honey
Grits and Grillades
Grits: Make grits. Stir in a few tablespoons of cream cheese and 1/4-1/2 cup grated Parmesan cheese.
Grillades:
2 pounds round steak (I bought mine pre-sliced, and was glad I did)
1 cup flour
1/4 cup oil or bacon drippings
1 cup onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chpped
1 cup tomatoes, chopped
1 cup green onions, chopped
1/4 cup garlic, diced
3 cups beef stock
8 ounces tomato sauce
1 cup mushrooms, sliced
salt and pepper
Cut the round steak in to cubes. Season with salt and pepper. Dust generously in flour and set aside.
In a heavy-bottom (or cast-iron) pan, heat oil over medium-high heat. Saute steak in batches until brown on all sides. Add onions, celery, bell pepper, tomatoes, green onions, and garlic. Saute until vegetables are wilted. Add beef stock and tomato sauce; bring to a low boil, and reduce to simmer. Cover and allow to cook slowly approximately 45 minutes. Stir occasionally. Once all is tender, add mushrooms and adjust seasonings.
Serve over cheese grits.
Grits: Make grits. Stir in a few tablespoons of cream cheese and 1/4-1/2 cup grated Parmesan cheese.
Grillades:
2 pounds round steak (I bought mine pre-sliced, and was glad I did)
1 cup flour
1/4 cup oil or bacon drippings
1 cup onions, chopped
1 cup celery, chopped
1/2 cup bell pepper, chpped
1 cup tomatoes, chopped
1 cup green onions, chopped
1/4 cup garlic, diced
3 cups beef stock
8 ounces tomato sauce
1 cup mushrooms, sliced
salt and pepper
Cut the round steak in to cubes. Season with salt and pepper. Dust generously in flour and set aside.
In a heavy-bottom (or cast-iron) pan, heat oil over medium-high heat. Saute steak in batches until brown on all sides. Add onions, celery, bell pepper, tomatoes, green onions, and garlic. Saute until vegetables are wilted. Add beef stock and tomato sauce; bring to a low boil, and reduce to simmer. Cover and allow to cook slowly approximately 45 minutes. Stir occasionally. Once all is tender, add mushrooms and adjust seasonings.
Serve over cheese grits.
Cabernet Cranberry Blueberry Sauce
courtesy: Averie Cooks https://www.averiecooks.com/2013/11/cabernet-cranberry-and-blueberry-sauce.html/comment-page-3
Ingredients:one 8-ounce bag fresh cranberries
6-ounces frozen blueberries (about 1 1/2 cups), unthawed
1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
1 cup granulated sugar
1 tablespoon cinnamon, or to taste
1 teaspoon ground cloves, or to taste
Directions:
courtesy: Averie Cooks https://www.averiecooks.com/2013/11/cabernet-cranberry-and-blueberry-sauce.html/comment-page-3
Ingredients:one 8-ounce bag fresh cranberries
6-ounces frozen blueberries (about 1 1/2 cups), unthawed
1 cup cabernet sauvignon (or shiraz, merlot, or a favorite red wine)
1 cup granulated sugar
1 tablespoon cinnamon, or to taste
1 teaspoon ground cloves, or to taste
Directions:
- Combine all ingredients in a medium to large kettle, and bring to a rolling boil, stirring intermittently. Make sure kettle has room for sauce to at least triple in volume. The juices from the berries release and as the mixture boils rapidly, it will foam and a too-small pot will easily overflow.
- Reduce heat to low and allow sauce to simmer for about 20 to 30 minutes, or until reduced and thickened slightly, and most of the cranberries have burst. Sauce will thicken more as it cools.
- Transfer to heat-safe jars or containers with lids. Allow sauce to cool at room temperature before refrigerating. Sauce will keep airtight in the refrigerator for at least 2 weeks.
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Corn Panna Cotta With Dulce De Leche
http://www.bonappetit.com/recipe/corn-panna-cotta-with-dulce-de-leche
Ingredients
Preparation
Bring milk and sugar to simmer in medium saucepan over medium heat. Add corn kernels. Simmer until corn is tender, about 5 minutes. Strain milk into large saucepan; add 2 cups cream, coarse salt, and corn cobs. Bring to simmer. Cover; remove from heat. Steep 30 minutes. Transfer corn to small bowl. Cover; chill.
Meanwhile, place 3 tablespoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, at least 15 minutes.
Remove cobs from cream mixture; discard cobs. Bring cream mixture to simmer. Remove from heat. Add softened gelatin; stir to dissolve. Divide cream mixture among six 3/4-cup ramekins or custard cups. Cover and refrigerate until set, at least 6 hours and up to 1 day.
Whisk dulce de leche and 3 tablespoons cream in small bowl to blend. Spoon some sauce over each panna cotta. Sprinkle a few corn kernels over each dessert (reserve remaining corn for another use) and serve.
http://www.bonappetit.com/recipe/corn-panna-cotta-with-dulce-de-leche
Ingredients
- 1 cup whole milk
- 1/3 cup sugar
- 2 ears of fresh corn, kernels cut off and reserved, cobs cut into 4 pieces each
- 2 cups plus 3 tablespoons heavy whipping cream
- 1/4 teaspoon coarse kosher salt
- 3 tablespoons water
- 2 1/4 teaspoons unflavored gelatin
- 1/4 cup purchased dulce de leche or caramel sauce
Preparation
Bring milk and sugar to simmer in medium saucepan over medium heat. Add corn kernels. Simmer until corn is tender, about 5 minutes. Strain milk into large saucepan; add 2 cups cream, coarse salt, and corn cobs. Bring to simmer. Cover; remove from heat. Steep 30 minutes. Transfer corn to small bowl. Cover; chill.
Meanwhile, place 3 tablespoons water in small cup. Sprinkle gelatin over. Let stand until gelatin softens, at least 15 minutes.
Remove cobs from cream mixture; discard cobs. Bring cream mixture to simmer. Remove from heat. Add softened gelatin; stir to dissolve. Divide cream mixture among six 3/4-cup ramekins or custard cups. Cover and refrigerate until set, at least 6 hours and up to 1 day.
Whisk dulce de leche and 3 tablespoons cream in small bowl to blend. Spoon some sauce over each panna cotta. Sprinkle a few corn kernels over each dessert (reserve remaining corn for another use) and serve.