We had gourmet club this week. The hosts, Holly & Judith did a fabulous job! They did a summer bar-b-q theme. It was delicious! You can get all of the recipes from our gourmet club blog
http://slcgourmetgals.blogspot.com/
These are a few of my very favorites!
Beer-Battered String Beans
1 pound green beans
1 cup beer (not dark)
1 tsp. salt
Juice of 1 lime
1 cup all-purpose flour
4 cups vegetable oil
2 limes cut into wedges, for serving
Directions: Clip off and discard the stalk ends of the green beans; set aside. In a large bowl, whisk the beer, salt, and lime juice into the flour until smooth. (The mixture will foam slightly.) Dredge the beans in the batter to coat. In a deep skillet, heat the oil to 375 degrees.
Working in batches, gently place and out 10 battered beans into the hot oil and let cook for about 1 minute. Using a slotted spoon, transfer the fried beans to a paper bag or paper towel-lined plate to drain and cool. Repeat the process until the remaining beans are cooked.
Remoulade Sauce
1 cup mayonnaise
2 Tbsp. Creole or whole-grain mustard
2 Tbsp. ketchup
½ cup finely chopped green onions
2 Tbsp. finely chopped fresh parsley
2 Tbsp. finely chopped celery
2 cloves garlic, minced
1 tsp. prepared horseradish sauce
Directions: Whisk together all ingredients in a medium bowl. Cover and chill for one hour.
The Lemony Oven Fries were SOOOO good!
(Main Dish - the burger, salad and fries)
Greek-Style Couscous Salad
1 package Near East Couscous Original Plain
¼ tsp. black pepper
3-4 Tbsp lemon juice
3 Tbsp Olive oil
2 large tomatoes, chopped
1 large cucumber chopped
½ cup green pepper chopped
½ cup red onion chopped
2 tsp fresh dill (1 tsp dry)
4 oz feta cheese
- Prepare couscous according to package directions, except omit butter or olive oil and add black pepper with water.
- In large boll, combine prepared couscous, lemon juice and olive oil. Add tomatoes, cucumber, green pepper, red onion, and dill. Chill 4 hours to overnight.
- Stir in feta cheese just before serving. Serve over lettuce if desired.
Lemony Oven Fries
1/3 cup olive oil
1 large lemon, thinly sliced
¼ cup fresh flat-leaf parsley
1 20-oz package frozen French-fried potatoes (about 5 cups)
Coarse Sea Salt
Lemon wedges
- In a large skillet heat olive oil over medium heat, carefully add lemon slices. Cook for 3 to 5 minutes or until lemon begins to brown, use tongs to turn lemon slice occasionally. Add parsley to the oil. Cook 20 to 30 seconds more or until parsley is crisp. Remove lemon slices and parsley with slotted spoon; drain on paper towels. Reserve the lemon-flavored oil (you should have about 3 tablespoons).
- In a large bowl toss frozen potatoes with the 3 tablespoons reserved lemon-flavor oil until well coated. Place on a baking sheet. Bake according to package directions or until potatoes are brown and crisp, stirring occasionally.
- To serve, toss potatoes with lemon and parsley. Sprinkle generously with sea salt. Squeeze lemon wedges over fries: serve immediately.
