Upcoming Dinner: July
Hostess: Couscous
Ingredient: Corn
Friday, June 28, 2013
Tuesday, June 25, 2013
June Dinner Recap
Our June dinner was postponed a week or so as we had to await the return of our hostess, Saucy, from her trip to Ireland. And you thought her nickname came from an Italian cooking heritage...HA! 
As always, her decorations were apropos to the theme - from her cork napkin ties and cork wine glass markers.....
Saucy also preferred a Pinot Grigio for the main course of grilled salmon and chicken in a white wine sauce with chives. Both meat eaters and fish eaters enjoyed this dish! A wonderfully light summer meal!
Both passed with flying colors!! Though now 3 bottles in we really couldn't see or taste anything at this point!
By the time dessert rolled around we were feeling no pain and Paprika's presentation had us reverting back to high school humor. She created first a blueberry, red wine, cheesecake popsicle (that's what she said! oh I mean that's what she called it anyway). While the presentation had us all tittering, the taste was great!
Our June dinner was postponed a week or so as we had to await the return of our hostess, Saucy, from her trip to Ireland. And you thought her nickname came from an Italian cooking heritage...HA! 
Well, it was worth the wait as not only was dinner club fabulous, but Saucy also brought us back souvenirs from her trip abroad! We each received Luck O' the Irish with this lucky green Irish stone from the Blasket Islands!
As always, her decorations were apropos to the theme - from her cork napkin ties and cork wine glass markers.....
to her wine barrel candle holder!
And now onto the details of our Cooking with Wine Dinner creations (what we can remember anyway)!
We started the evening with Couscous' microwave experiment of Artichokes with Roasted Garlic White Wine Dipping Sauce. She not only successfully roasted the garlic in the microwave (3 minutes v. 1 hour) but also successfully steamed the artichokes in the microwave! She used a Pinot Grigio which paired nicely with the nuked appetizer.
We started the evening with Couscous' microwave experiment of Artichokes with Roasted Garlic White Wine Dipping Sauce. She not only successfully roasted the garlic in the microwave (3 minutes v. 1 hour) but also successfully steamed the artichokes in the microwave! She used a Pinot Grigio which paired nicely with the nuked appetizer.
Saucy also preferred a Pinot Grigio for the main course of grilled salmon and chicken in a white wine sauce with chives. Both meat eaters and fish eaters enjoyed this dish! A wonderfully light summer meal!
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| CHICKEN |
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| SALMON |
This was Saucy's choice of Pinot and this one started us down a sinful path! No, our own Grapes didn't get naked!
Fortunately we all kept our clothes on!
Grapes (fully clothed), was unsure of how her side dish would turn out, so she brought 2 dishes and used up all her wine, but not to fear - she brought a back-up bottle!
Both dishes were made with a Pinot Noir: Emeril Lagasse wine biscuits and cantaloupe marinated with a wine and simple syrup.
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| Wine Biscuits |
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| Cantaloupe |
Both passed with flying colors!! Though now 3 bottles in we really couldn't see or taste anything at this point!
By the time dessert rolled around we were feeling no pain and Paprika's presentation had us reverting back to high school humor. She created first a blueberry, red wine, cheesecake popsicle (that's what she said! oh I mean that's what she called it anyway). While the presentation had us all tittering, the taste was great!
 |
| AFTER |
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| BEFORE |
She did create a second version in a less provocative cup formation and with strawberry, Merlot wine and cheesecake.
Our cooking with wine was a great success, though dining with wine leads to some pretty interesting conversations!!
Our cooking with wine was a great success, though dining with wine leads to some pretty interesting conversations!!
Catch us next month when we get "corny" for dinner!!!
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