Winter Blues. January 23, 2018.For the first dinner club of 2018, Diva N invited the Divas to "Beat the Winter Blues" (or, perhaps more appropriately, *eat* the winter blues). Dinner was rich, comforting, delicious - and blue! The Divas also enjoyed not one, but two, blue cocktails and the company of a delightful guest Diva. It was a great start to the new year!
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Spicy Molten Blue Cheese Dip
from New York Times INGREDIENTS
DIRECTIONS
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Queso Flameado with Mushrooms & Chipotle Chilies
from Queso!
Add the onions (and peppers, if using) and cook until softened, about 5 minutes, stirring every couple of minutes. Add the garlic and cook 30 seconds. Add the mushrooms, chipotle, cilantro, oregano, salt, cumin, and cayenne, and stir to combine. Cook 1-2 minutes, until mushrooms are coated in spices and butter. Add lager and cook until most of the liquid has cooked off. (Mushrooms will shrink quite a lot when cooked.) Set the oven to broil. Cover the mushrooms in Monterey Jack cheese. Set under broiler for 3-4 minutes, until cheese is bubbly and brown in places. Remove from oven and top with cilantro and cotija. Serve with warmed tortillas. Use a fork to scoop the cheesy mushrooms onto the tortilla and go to town. |
Blueberry Balsamic Glazed Salmon
- 1 cup fresh blueberries
- 10-12 sprigs of fresh thyme
- 2 tbsp. granulated sugar
- 2 tbsp. balsamic vinegar
- 4 tsp. lemon juice
- 1 tsp. salt
- 5 (4-5 oz.) salmon filets
- 1/2 tsp. ground black pepper
- In a small sauce pot, add the blueberries, thyme, sugar, balsamic vinegar, lemon juice, and 1/2 teaspoon of salt. Place over medium heat. Boil for 15 minutes, stirring occasionally. The blueberries will release their juices, and the sauce will reduce and thicken.
- In the meantime, preheat oven broiler to high. Line a baking sheet with aluminum foil.
- Pat salmon filets dry with paper towels. Sprinkle both sides of the fish with a pinch of salt and pepper.
- Place the fish skin side down on the baking sheet.
- Brush a thin layer of the blueberry glaze onto the salmon. Place the fish under the broiler for 3 minutes. Brush an additional layer of glaze on the fish. Place back under the broiler for an additional 3 minutes. Once cooked, the salmon should flake when pressed with a fork, but not be dry.
Asparagus with Balsamic Onions and Blue Cheese
Preheat oven to 425°. Combine asparagus, 2 teaspoons olive oil, 1/8 teaspoon kosher salt, and pepper on a baking sheet. Bake at 425° for 9 minutes. Heat a large skillet over medium heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion to pan; sauté for 6 minutes. Stir in vinegar, thyme, and 1/8 teaspoon kosher salt. Top asparagus with onion mixture and crumbled blue cheese.
https://www.myrecipes.com/recipe/asparagus-balsamic-onions
- 1 pound trimmed asparagus
- 2 teaspoons olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon pepper
- 1 1/2 teaspoons olive oil
- 1 1/2 cups vertically sliced sweet onion
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme
- 1/8 teaspoon kosher salt
- 1 ounce crumbled blue cheese
Preheat oven to 425°. Combine asparagus, 2 teaspoons olive oil, 1/8 teaspoon kosher salt, and pepper on a baking sheet. Bake at 425° for 9 minutes. Heat a large skillet over medium heat. Add 1 1/2 teaspoons olive oil; swirl to coat. Add onion to pan; sauté for 6 minutes. Stir in vinegar, thyme, and 1/8 teaspoon kosher salt. Top asparagus with onion mixture and crumbled blue cheese.
https://www.myrecipes.com/recipe/asparagus-balsamic-onions