Maine Wedding. August 14, 2019.
This month's dinner was a bit of a surprise for Diva S, who is getting married in Maine next month. So while Diva S was tricked in to believing that the theme was camp or camping (and brought perfectly thematic - and delicious! - foil packets of potatoes), the rest of the divas were in on the secret and brought party food for a Maine wedding.
Campfire Potatoes
INGREDIENTS
2 lb. mini Yukon Gold potatoes, quartered
2 tbsp. extra-virgin olive oil
1 tsp. garlic powder
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 c. shredded mozzarella
1 c. freshly grated Parmesan
Chopped fresh parsley, for garnish
Crushed red pepper flakes, for garnish
DIRECTIONS
INGREDIENTS
2 lb. mini Yukon Gold potatoes, quartered
2 tbsp. extra-virgin olive oil
1 tsp. garlic powder
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
2 c. shredded mozzarella
1 c. freshly grated Parmesan
Chopped fresh parsley, for garnish
Crushed red pepper flakes, for garnish
DIRECTIONS
- Preheat grill to medium-high, or preheat the oven to 425º.
- Cut 4 large pieces of foil about 10" long. In a large bowl, toss potatoes with olive oil, garlic powder, and oregano and season with salt and pepper.
- Divide potatoes between foil pieces, then fold the foil packets crosswise to completely cover the potatoes. Roll the top and bottom edges to seal them closed.
- Place foil packets on the grill and cook until just cooked through, 10 to 15 minutes. (Or transfer to the oven and bake about 15 minutes.)
- Unwrap the foil packets and sprinkle mozzarella and Parmesan on top of the potatoes. Fold foil back over the potatoes and cook until cheese is melty, about 3 to 5 minutes.
- Top with parsley and red pepper flakes and serve warm.
Lobster Rolls
As is often the case, this is a Smitten Kitchen recipe - Deb reposted it the week before dinner club because she just gets me! :) Seriously, I had been debating between lobster rolls and little lobster bisque shooters, but when Deb posted this recipe, it felt like fate. I halved her recipe below.
-N
1 pound cooked lobster meat*, chopped roughly into 1/2 and 3/4-inch pieces
1/2 small celery rib, finely chopped
1/8 cup mayonnaise
Squeeze or two of lemon juice
Pinch of kosher salt and freshly ground black pepper
4 mini brioche buns
Unsalted butter
Snipped fresh chives for garnish
In a large bowl, combine the lobster meat, celery, mayonnaise, lemon and salt and pepper and mix thoroughly. Adjust seasonings to taste.
Do ahead: Cover the mixture and store it in the refrigerator until ready to serve. It will last for up to two days.
In a small sauté pan over low to medium heat, melt two teaspoons of butter. Place the hot dog buns on their sides in the butter. Flip the buns a couple of times so that both sides soak up an equal amount of butter and brown evenly. Remove the buns from the pan and place them on a large plate. Fill the toasted buns with lobster salad.
Sprinkle your rolls with chives and serve.
As is often the case, this is a Smitten Kitchen recipe - Deb reposted it the week before dinner club because she just gets me! :) Seriously, I had been debating between lobster rolls and little lobster bisque shooters, but when Deb posted this recipe, it felt like fate. I halved her recipe below.
-N
1 pound cooked lobster meat*, chopped roughly into 1/2 and 3/4-inch pieces
1/2 small celery rib, finely chopped
1/8 cup mayonnaise
Squeeze or two of lemon juice
Pinch of kosher salt and freshly ground black pepper
4 mini brioche buns
Unsalted butter
Snipped fresh chives for garnish
In a large bowl, combine the lobster meat, celery, mayonnaise, lemon and salt and pepper and mix thoroughly. Adjust seasonings to taste.
Do ahead: Cover the mixture and store it in the refrigerator until ready to serve. It will last for up to two days.
In a small sauté pan over low to medium heat, melt two teaspoons of butter. Place the hot dog buns on their sides in the butter. Flip the buns a couple of times so that both sides soak up an equal amount of butter and brown evenly. Remove the buns from the pan and place them on a large plate. Fill the toasted buns with lobster salad.
Sprinkle your rolls with chives and serve.