I celebrated the end of school with some great fellowship over the weekend. Saturday night my friend and I entertained 7 other folks with an exceptional dinner. When I cook for people, I stress myself out. I can't just cook the run of the mill chicken and vegetables or spaghetti. I have to cook the BEST thing I can find! So I woke up stressed when I had to think about the menu. I searched the internet for hours and then decided on salmon. Well that did not work because not everyone loves salmon like I do. I finally made it to good 'ole HEB and called my mom for help. I walked around the meat department and instantly felt frustrated. People were every where and they were in my way. My mom gave me a great recipe and I calmed down. I perused the aisles and the Chef greeted me warmly. He asked me if I wanted to try some samples of his food. I confessed to him that I was stressed out and needed an easy, yet superb main entree. I decided to try something other than what my mom recommended so the chef walked me back to his cooking station and gave me a sample of the amazing food. Once I tried it, I was sold. He was super helpful and it made it sound so simple. Thanks Chef!
Here is the recipe:
Appetizer: Cream cheese with cherry chutney and crackers
Salad: Handful of spring mix, slices of mozzarella cheese and cherry tomatoes. The dressing was a basil vinaigrette:
1/3 cup of oil
2 TBSP white wine vinegar
1 tsp Dijon mustard
2 crushed garlic cloves
3 TBSP of chopped basil fresh or dried (I used the dried basil you can buy in the herb section of the store).
Salt and pepper
Blend all the ingredients in a food processor and serve on the salad. It is delicious!
Entree: Pork tenderloin and crash hot potatoes
The chef told me to place the tenderloin in foil and rub it down with Adam's Reserve Hickory Char Crust and roasted garlic (found bottled in the produce section). I then placed it in the oven at 400 degrees for 30 minutes. When it was sliced, I poured Canyon Foods Sweet Chili Lime Sauce on it and this was exactly what it needed! It was enough sweetness balanced with a little spice. The pork was cooked to a medium and was so tender. Everyone enjoyed the food and I have to say, I was impressed that I was able to pull it off. I usually mess up recipes but the Lord allowed me to do it well.
We then ended the meal with brownies made from scratch (my mom's secret recipe) and Janet's amazing oatmeal cookies.
After we had eaten, some folks left and we got down to the deep questions of the night...my favorite part. Unfortunately, I only lasted for a while and fell asleep! I was so tired I guess. Not really a good hostess now am I? Overall, a wonderful evening and Lori was so sweet to open her home and let me take over her kitchen.
Sunday afternoon rolled around and since Saturday was such a success we wanted to do it again! So we did! Lori and I made it to HEB again and picked up some filets to grill. This time I tried out a recipe from my brother for his amazing mushrooms. We began again with the cream cheese but this time Lori got a raspberry chipotle sauce and a blueberry chipotle sauce to put on top. Wow they were so great! Here is menu:
Jalapeno bacon wrapped filets
Gorgonzola mushrooms
Sauteed spinach
Crescent rolls (okay so we bought the already prepared ones and popped them in the oven)
Blueberry dump cake with vanilla ice cream
Absolutely scrumptious!
Considering my lemon bar fiasco as a child (I can tell you about this in person if you like), I have come a long way in the cooking realm. And the fact that I am a Family and Consumer Sciences teacher is also quite ironic. Anyway, I realized that I get a certain sense of joy in cooking for people and planning a get together. I love getting ready for the evening and getting to have great fellowship with friends. I also enjoy serving them while we are all hanging out.
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