weekend dinner party for two

Whether you're recognizing the upcoming holiday or not, cozy up to someone you love this weekend. Your spouse, your best friend, a significant other, a family member, the flavor of the week, the dude you had a staring contest with (and lost) on the E Train, or the "grande skim, no whip, non-fat green tea chai latte with sugar free air and an extra shot of decaf espresso in a venti cup" chick who you see at Starbucks every morning, invite someone over for dinner this weekend. Go on. Do it! Dare ya.

If it were up to me, I'd be cozying up to a sushi spread fit for six for two. My head and stomach know no limits when it comes to pristine and silky raw fish and seasoned rice. There's just no "OK, I've had enough" point. And, yes, sometimes that becomes problematic. Why do you ask? But there would also be bubbles and super dry Riesling and maybe some Sake, too. Because quite frankly that's what makes me happiest (albeit also sufficiently tipsy...Happy Valentine's Day!). But hypothetically dining out aside, taking the time to prepare a meal for someone never, ever goes unnoticed (and neither do flowers...). It's an incredibly romantic gesture in and of itself whether you decide to take on the endeavor yourself or invite your lucky plus one to join you in the kitchen.

Here's what I propose you (hand) feed your loved one:

red snapper ceviche with coconut milk and ginger

Pisco Sour

grilled spiced garlic skirt steak

fennel, avocado, and clementine salad with arugula and mint

Argentinian Malbec

Schramsberg Mirabelle Brut Methode Chapmenoise NV

Keep in mind that although show-stopping and beyond satisfying, this menu is intentionally light. And listen, you're welcome [wink].

And dessert? Depending on your company, do I need to go there? I don't think I need to go there. Don't make me go there.

Recipes:

Red Snapper Ceviche with Coconut Milk and Ginger

Recipe based loosely on this one by David Rosengarten

1/2 jalapeno, seeded and minced

1 tbsp. freshly grated ginger

1 tbsp. fish sauce (Thai or Vietnamese)

1/2 tbsp. sugar

1/4 cup freshly squeezed lime juice

1/2 a can of unsweetened coconut milk

3/4 lb. fresh red snapper (skinless) cut into small cubes

1/4 red onion, finely chopped

1-2 tbsp. fresh cilantro, finely chopped

Place the jalapeno, ginger, fish sauce, sugar, lime juice and coconut milk in a blender (or food processor) and puree until smooth.

In a large bowl, toss the mixture with the red snapper. Cover and refrigerate for no more than four hours. Mix in the remaining ingredients and gently toss. Serve immediately.

Pisco Sour

Grilled Spiced Garlic Skirt Steak

Fennel, Avocado, and Clementine Salad with Arugula and Mint

XOXO.

weekend dinner party

You may have noticed by now that I'm not big on posting chicken recipes. Bravo if you have. Listen up if you haven't. It's not that I have this weird aversion to chicken. In fact, my favorite dish my mother makes is her chicken with prunes--and funnily enough, I've never even attempted to recreate it on my own. I think it has something to do with not wanting to remember it any other way than when it's made by her, at home, and I'm eight again.

I digress.

It's not that I don't like chicken. It's just that I rarely think about making it. I hardly ever buy it at the grocery store (a crime, I know) and I've never really considered it as an option for serving to company.

You see, this is problematic for many reasons. But allow me to [finally] cut to the chase. For someone who lives to entertain (and entertain on a budget), chicken needs to be part of the regular repertoire. It's a crowd-pleasing, incredibly versatile, tender, juicy, and economical protein that I have foolishly turned the other cheek to for years. Years! Years.

Really, I thought I was brighter than that.

balsamic roasted radicchio with taleggio

Austrian St. Laurent

chicken with roasted grapes and shallots

buttered egg noodles with parsley and chives

2008 Joel Gott Chardonnay (unoaked)

blood orange panna cotta with cardamom

roasted balsamic radicchio - allow to cool then top with torn pieces of taleggio cheese. serve with crusty baguette.

chicken with roasted grapes and shallots

blood orange panna cotta with cardamom

Image above courtesy of Lisa Hubbard for Bon Appetit

betcha didn't expect to see this

Believe it or not, I've been perusing recipes for chicken enchiladas as of late. Can't exactly tell you why, seeing as I've never really even had much experience with chicken enchiladas, but I've just been curiously drawn to them. A typically cheesy, creamy dish that's perked up with chile and cilantro and made hearty by shredded rotisserie chicken. More importantly, I wanted to try and find a recipe that would allow me to lighten it up significantly while also making it a little bit more "gourmet" and a little bit less kitschy. And while a cup of cream and a pound of cheese might be appropriate (and/or borderline cruel) for a dinner party, it has no place in my weekly diet. And so here's what I'm proposing: replace the cup of cream with a combination of 1/2 cup reduced fat sour cream and 1/2 cup fat free greek yogurt. The mozzarella cheese can be replaced with part-skim mozzarella (or a reduced fat monterey jack or cheddar). While I admittedly haven't yet experimented with this on my own, I have a feeling the substitutions will work seamlessly and none of the luxurious texture of this dish will be sacrificed in the least.

Cooking for one? Try halving or quartering the recipe and layering it up in a smaller individual-sized baking dish. Just cut the tortillas down to size to fit the vessel.

And alongside? You can guarantee there will be a simple green salad with some sliced avocado and tomato with a lime dressing to liven things up. The added bonus to this recipe is that it's a totally economical way to feed a crowd. Not to mention incredibly filling with just enough of a kick for both body and soul. Which is just what this doctor ordered.

Layered Chicken Enchiladas with Tomatillo-Cilantro Sauce

Recipe adapted from Bon Appetit, September 2005, amended by yours truly

Makes 8 servings

2 pounds large tomatillos, husked, rinsed, halved

1 1/4 cups low-sodium chicken broth

10 garlic cloves, peeled

2 cups sliced green onions

2 cups (packed) very coarsely chopped fresh cilantro

1 large serrano chile, sliced (with seeds)

12 5- to 6-inch flour tortillas

1 purchased rotisserie chicken, meat torn into strips (about 4 cups)

1 pound part-skim mozzarella cheese, cut into strips

1/2 cup reduced-fat sour cream

1/2 cup fat free greek yogurt

Preheat oven to 450F. Mix tomatillos, chicken broth, and garlic cloves in a large saucepan. Cover and bring mixture to a boil. Reduce heat; simmer gently until tomatillos are soft, about 10 minutes. Transfer hot mixture to processor. Add sliced green onions, chopped cilantro, and sliced chile; blend mixture to coarse puree. Season sauce to taste with salt and pepper.

Overlap 6 tortillas in 13x9x2-inch oval or rectangular baking dish. Top tortillas with half of the chicken strips and half mozzarella strips. Pour 2 cups tomatillo sauce evenly over. Top with remaining tortillas, chicken strips, and mozzarella. Stir in reduced-fat sour cream and fat free greek yogurt into 1 1/2 cups of tomatillo sauce and pour over top. Sprinkle with salt and pepper. Bake until bubbling, about 25 minutes. Cool enchiladas 10 minutes. Serve with remaining tomatillo sauce.

Photo above courtesy of Bon Appetit

tagliatelle with fresh corn pesto

I got nothin' to say other than I dare you to find someone who wouldn't just absolutely kill for a bite of this pasta. Let's just breeze over the ingredient list: bacon, garlic, corn, parmesan, and basil. Like, give me a break. This dish must be made. With serious immediacy.

I just ask that you invite me over to share it with you.

Tagliatelle with Fresh Corn Pesto

Recipe Courtesy of Bon Appetit, August 2010

Serves 6 as a first course

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces

4 cups fresh corn kernels (cut from about 6 large ears)

1 large garlic clove, minced

1 1/4 teaspoons coarse kosher salt

3/4 teaspoon freshly ground black pepper

1/2 cup freshly grated parmesan cheese plus additional for serving

1/3 cup pine nuts, toasted

1/3 cup extra-virgin olive oil

8 ounces tagliatelle or fettucine

3/4 cup coarsely torn fresh basil leaves, divided

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 4/4 teaspoon pepper to drippings in skillet. Sauté over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to small bowl and reserve. Scrape remaining corn mixture into processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in a large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Image above courtesy of Bon Appetit

weekend dinner party

Just staring at those rustic, bi-valve beauties reminds me of two things: 1.) I need to up my oyster-consuming ante and 2.) I need to use my Mermaid Oyster Bar Blackboard Eats coupon ASAP. I will therefore be killing two birds with one coupon code within the next few days. With some bubbles alongside as a congratulations on finally finding a g.d. place to live after an aggressive two week apartment hunt and consequential depletion of bank account. Those interested in cheers'ing to that with me, meet me at 79 MacDougal Street. I'm going to need a hug.

And with that, here's what you should be dishing up this weekend:

wood-grilled oysters in chipotle vinaigrette

Chablis

halibut with zucchini salsa verde

chuck hughes creamed corn

mache salad with cherry tomatoes and thomas keller's lemon vinaigrette

Gruner Veltliner

vanilla-scented plums and blackberries

A huge shout-out and thank you to reader Kate, who so thoughtfully sent this halibut recipe my way. The zucchini-cilantro-white-onion-jalapeno-lime combo instantly courted me and the subtle spiciness of the sauce screamed for Chuck's sweet and decadently creamy corn dish alongside. And Thomas Keller? Well, he can do no wrong. Stick a vanilla bean in anything and I'll call it dessert. And a bowl of fresh plums and blackberries, punched up with the intoxicating aroma of fresh vanilla, might just be one of the most beautiful things I've ever come across.

Cork'd wine pairings are explained by none other than Senior Editor, Jon Troutman:

"Chablis and oysters go together like PB&J, like Sunny & Cher...like Carlo & Rossi. Don't worry though, real Chablis is nothing like that jug wine you suffered through during your college years. Chablis is a region in Burgundy, France made from the Chardonnay grape that has a crisp mineral flavor to it that works well with oysters and other shellfish. Many have a smoky, flinty flavor profile that will really play well with the smoked, spicy wood-grilled oysters. To learn more why Chablis is such a great choice and other ideal oyster pairings, click here.

Gruner Veltliner (or GruVee as it's sometimes called) is one of the hottest white wines right now and with good reason. Hailing from Austria, this grape is refreshingly crisp, with good acid levels and a signature spiciness on the finish that will make it a perfect match for the peppery, jalapeno goodness of this dish. The really good news? The most recent vintages, 2008 and 2009, were very good in Austria, which means you're more likely to find a reliable bottle at the shop. (Click here for more info.)"

RECIPES:

Wood Grilled Oysters in Chipotle Vinaigrette

Halibut with Zucchini Salsa Verde

Creamed Corn

Vanilla-Scented Plums and Blackberries

Thomas Keller's Lemon Vinaigrette

Recipe Courtesy of Ad Hoc at Home

3/4 cup champagne vinegar

3/4 cup fresh lemon juice (preferably from Meyer lemons), strained

3/4 cup canola oil

1 teaspoon finely minced shallot

2 teaspoons finely minced chives

Whisk together the vinegar and the lemon juice in a bowl. Slowly whisk in the canola oil. Stir in the shallots and the chives. Refrigerate in a covered container for up to two weeks (the chives darken after one day).

sip on this: the leland palmer

Photo Courtesy of Bon Appetit

Little known fact: I didn't know what a huge Arnold Palmer fan I was until very recently. Totally ridiculous, I know. How that managed to steer clear of my radar is beyond me. Because honestly, what's better to quench your thirst on an unbearably hot Summer day than an ice cold half lemonade-half iced tea concoction with a little fresh mint tossed in? Not a whole lot. Which is why this cocktail immediately caught my eye while flipping through this month's issue of Bon Appetit: The Leland Palmer. A grown-up version of an Arnold Palmer with jasmine tea, gin, grapefruit juice and the real kicker, limoncello (which I plan on making at home very soon so stay tuned for that). So go throw on some seersucker, pastel, and pearls, set up the croquet, and whip up a pitcher of Leland Palmers for some friends this weekend. It's the proper thing to do.

Leland Palmer Recipe

weekend dinner party: memorial day

Anyone else confused as to what today's date is? I couldn't even tell you what month I thought it was when I was walking into work this morning. 8:30am and dressed in an airy, light cotton dress I was already feeling the nearly oppressive heat. And after a quick glance at my faithful Outlook Calendar, May 26, 2010 was confirmed. May? You could have told me July and I would have believed you. August, even, and I don't think I would have flinched. There's probably a term for this condition. I fear it's got something to do with aging (we won't go there). But as evidenced by my scatterbrain, well, that term won't be crossing my mind any time soon.

What were we talking about?

Ah! Memorial Day Weekend is up on deck and the implications of this long weekend make my heart flutter. Why? Because I'm beach and boat bound. And beaches and boats yield the happiest version of me I know. Throw in some great food and drink and I'm on a straight up high. And so, the plan to achieve said euphoria is as follows:

chipotle pulled pork sliders topped with red cabbage-apple slaw

2007 Seghesio Family Vineyards Zinfandel

grilled chicken under a brick with citrus, garlic, and smoked paprika

potato salad with salsa verde

watermelon salad with feta and mint

Unoaked Chardonnay from Burgundy

strawberries and blueberries over vanilla ice cream drizzled with black pepper-balsamic syrup

Madeira

Remember on Monday how I mentioned picking up a big ole pork butt? Well, now you know why. By throwing that into a slow cooker with a few BBQ spices for a few hours and putting together a tangy slaw, you'll have the makings for the world's best appetizer: pulled pork sliders on potato buns. Bam.

And as for the wine pairing? Jon Troutman of Cork'd says: "Zinfandel can serve as the ultimate BBQ red wine this summer. The jammy berry and spicy flavors that many have can play well with a chipotle sauce and other sauces with a 'zing' to them. But, choose wisely; those with excess alcohol levels (15.5% and higher) can be tricky to pair with foods as the alcohol dominates the flavor. 2007 Seghesio Family Vineyards Zinfandel."

And given my experience at a Cork'd tasting with BBQ ribs and sparkling rosé (the left-field pairing of the century), I imagine that could be an equally interesting option with these sliders as well.

Chipotle Pulled Pork Sliders

2 lbs. boneless pork butt
1 yellow onion, chopped
3 cloves of garlic, finely chopped
2 tbsp. (more or less depending on your heat tolerance) of chipotle in adobo
1 bottle (12 oz.) of your favorite BBQ sauce (I recommend Sweet Baby Rays)

Place pork into lightly greased slow cooker. Combine onion, garlic, chipotle, and BBQ sauce and pour over the pork. Cover and cook on the Low setting for 7 to 9 hours. (Make this the day before the bash.) Shred the meat with two forks. Serve on mini potato buns (non-negotiable) with a small spoonful of slaw (recipe follows).

As for the slaw, feel free to go the classic route or omit it all together. But a red cabbage and apple slaw with fennel and dill and a yogurt-based dressing just sounded way too lovely to pass up. Click here for the recipe, courtesy of Gourmet, many, many moons ago.

For the grilled chicken under a brick, follow this recipe from Bon Appetit. But here are my alterations: swap the Hungarian sweet paprika for Spanish smoked paprika and bump up the garlic. The herbs, I'll leave up to you. I trust you. Promise.


Potato Salad with Salsa Verde

3 lb. small red potatoes (or fingerlings)
3/4 cup salsa verde (Jamie Oliver, you are a God)
1/2 cup mayo (or try greek yogurt as a substitute)
a couple handfuls of baby arugula

Place potatoes in a large pot, add water to cover, and season liberally with salt. Bring the water to a bowl and then allow to simmer for 10 to 15 minutes. Drain and allow to cool.

In a large bowl, combine the salsa verde and mayo. Add in the cooled potatoes and baby arugula and toss until every potato is perfectly coated with dressing. Taste for seasoning then adjust with salt and pepper.

Watermelon Salad with Feta and Mint

1 (5 lb.) watermelon, chopped into bite-size chunks
2 tbsp. fresh mint, chopped
1/2 cup feta, crumbled
1 small red onion, finely chopped
1/4 cup freshly squeezed lime juice
1/2 cup extra-virgin olive oil
salt and pepper to taste

In a small bowl, whisk the lime juice, olive oil, and mint together. In a large bowl, add the watermelon, red onion, and feta. Pour the dressing on top and toss. Crumble the feta on top and toss again just before serving.

And to sip? Jon recommends: "Chardonnay has taken a beating from the mainstream press lately for being over oaked and ubiquitous, but there are plenty of options out there that serve as the perfect chicken pairing. Look for something either lightly oaked or unoaked, especially those from Burgundy. While the very best Burgundies can get super pricey, I'm going to let you in on a little secret. St-Aubin is home to some of the most value-driven and under-appreciated Chardonnay in the world."

For dessert, we're keeping things super simple, because quite frankly, that's all I know how to do. Slice up some strawberries and add them to a bowl with plenty of fresh blueberries. Grate the zest of an orange on top and add a sprinkle of sugar. Set them aside and let them do their thing.

In a small pot, add in 1 cup of balsamic vinegar with 3 tablespoons of sugar and a few cracks of black pepper and swirl it all around. Crank up the heat to medium-high and allow it to reduce while checking in and stirring it occasionally. Once it's the consistency of syrup, immediately remove it from the heat.

Add a scoop or two of vanilla ice cream to a bowl, spoon on a generous portion of berries, and drizzle with a bit of the balsamic-black pepper syrup.

And don't think we didn't match up a cocktail for dessert. Jon? "Madeira wines are often reserved by many only for cooking, but the best Madeira can make for an awesome pairing option. Usually reserved for chocolate, Madeira might not be a traditional pairing, but it should play nicely with the black pepper-balsamic syrup. Look for "Bual" or "Malmsey" to appear on the label, which indicates it's a sweeter Madeira."

Now, take a bow. And then a seat. And enjoy every single bite and sip.

weekend dinner party

Photo Courtesy of Nina Callaway for Apartment Therapy

For this week's weekend dinner party menu, I decided to go as Spring-centric as humanly possible while still taking this recent cold-front (which needs to get lost, stat) into account. The result was a menu so universally crowd-pleasing, impressive, and comforting, I can't imagine anyone not taking my advice on this one.

And if you're not taking my advice (which is positively psychotic), you'll be sure to take Jon's. Jon Troutman, Senior Editor of Cork'd, is back with more genius wine pairings that I'm itching to try with these recipes. His explanations of the pairings totally triggered excitement-induced salivation. And I don't doubt they'll do the same for you.

Et maintenant, le menu, mes chéries...

crostini with ramps, ricotta, and mint

2006 Schloss Gobelsburg Gruner Veltliner Gobelsburger

spaghetti carbonara

arugula and radicchio salad with orange vinaigrette

2005 Falesco Vitiano

vanilla panna cotta with strawberries in cassis

2003 JJ Prum Wehlener Sonnenuhr Auslese Riesling

Inevitably, ramps were going to make an appearance on Eat and Greet. For if they didn't, I feared you'd question my credibility. Anyone who has any level of interest in food, freaks for ramp season. And since it's upon us and quickly fleeting, let's grab some while we still can and whip up a crostini, k?

Crostini with Ramps, Ricotta, and Mint
Recipe Courtesy of Yours Truly

1 baguette, sliced into rounds, toasted, and rubbed with garlic while still warm
1/2 cup ricotta
1/4 cup finely chopped ramps (grilled scallions could be subbed here)
1 Tbsp. or so of chopped fresh mint
1/2 tsp. lemon zest
salt and fresh cracked black pepper to taste.

Combine all ingredients (except for baguette) in a small bowl and smear onto crostini.

Jon says:

"Nothing says spring time like farmers market ramps! Because ramps, along with ricotta and mint, are such flavorful foods, you'll want a flavorful wine to stand up to it. Gruner Veltliner (aka GruVee) is a perfect option, and something that has seen a huge spike in popularity over the last few years. The best examples have a spiciness to them, sufficient acid levels to stand up to most foods, and are capable of laying down in the cellar for 10+ years. Here's one highly scored GruVee from a well known, well distributed winery." 2006 Schloss Gobelsburg Gruner Veltliner Gobeslburger

Although Carbonara doesn't really need a recipe (it's hard to screw this up), here's one from Food & Wine as a guideline. Feel free to substitute the pancetta (or guanciale if you can swing it) with bacon which will add a great smokiness to the dish.

Spaghetti Carbonara
Recipe Courtesy of Anne Quatrano for Food & Wine

1 pound spaghetti
2 large egg yolks
1/2 cup heavy cream
1 tablespoon extra-virgin olive oil
6 ounces thickly sliced pancetta, cut into 1/8-inch dice
2 garlic cloves, thinly sliced
1 cup freshly grated parmesan cheese (3 ounces), plus more for serving
freshly ground pepper

In a large pot of boiling salted water, cook the spaghetti until just al dente. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a small bowl, whisk the egg yolks and cream. In a large, deep skillet, heat the oil. Add the pancetta and cook over moderately high heat, stirring, until crisp, 4 minutes. Add the garlic and cook until golden, 1 minute.

Add the spaghetti to the skillet. Cook over low heat, tossing until coated. Slowly add the reserved pasta cooking water and beaten egg yolks. Toss until coated with a creamy sauce, about 1 minute. Add the 1 cup of Parmesan and season with pepper. Transfer to bowls and serve, passing extra parmesan.

For the salad, combine baby arugula and some chopped radicchio in a large bowl. The dressing is as follows: whisk 1/2 Tbsp. orange marmalade, one clove grated garlic, 1 Tbsp. white balsamic vinegar, 1 tsp. dijon mustard. Whisk in a couple of tablespoons of olive oil to taste. Drizzle over greens, toss, and serve.

Jon says:

"When in Rome, do as the Romans do. Or better yet, when it Italy, drink like Italians. That's why the perfect wine to pair with Spaghetti Carbonara is a "Super Tuscan"; a blended wine from the Tuscany region of Italy, typically composed of their native grape, Sangiovese, along with Cabernet Sauvignon and Merlot. These wines are big, rich, and concentrated, refusing to be overpowered by the fatty pork." 2007 Falesco
Vitiano (I've had this one! Proof here and evidenced in photo below)

Vanilla Panna Cotta with Strawberries in Cassis
Recipe Courtesy of Tamasin Day-Lewis for Bon Appetit

We know I'm not big on sweets, but I can get down with a custard or cream-based dessert. Way down. And Panna Cotta is no exception. The strawberries in Cassis (black currant liqueur) just put it right over the edge. If you think you won't use Cassis outside of this recipe (think about all the Kir's you can enjoy this Summer), feel free to use an aged balsamic with a sprinkle of sugar instead.

Jon says:

"Ahh, dessert wines. These are totally overlooked in American culture, largely because we over indulge on appetizer, main courses, and the tables wines to match. Unleash your inner sweet tooth. This Panna Cotta presents the perfect opportunity to get down with some Auslese Riesling. Auslese is a classification used for German and Austrian wines, which essentially means that the grapes were left on the vine an extra long time, becoming super ripe and concentrated. The resulting wines are a hair sweet but with solid acid levels. What does all this mean for you? Go slow, because one glass can easily lead to a second or third. Is that such a bad thing, though?" 2003 JJ Prum Wehlener Sonnnenuhr Auslese Riesling

The answer is, no. As long as you're drinking plenty of water alongside, of course.

Make this meal for the people you care about this weekend. They'll stick with you forever. I know it.