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Chi-Town Chow Down - Hosted
by Todd & Gretchen Barina
| Course |
Name |
Specifics |
| Host |
Todd Barina |
|
| Hostess |
Gretchen Barina |
|
| Appetizer 1 |
Ted McIntyre |
Flaming Jumbo-Shrimp
Prawns a-la Sambucca |
| Appetizer 2 |
Alli Kutschat |
Bruschetta |
| Dinner Wines |
Amy Anhold |
Big Ass Shiraz / Turning Leaf Pinot Griggio |
| Bread / Rolls |
Dan Anhold |
|
| Salad |
Jeff Lemmermann |
Mandarin
Orange Salad |
| Soup |
Kim Fox-Lemmermann |
Senegalese Peanut / Creamy
Tomato Basil |
| Main Course |
Cari Anhold |
Beef Tenderloin ala Cari |
| Side Dish(es) |
Len Anhold |
Twice Baked Potatoes / Green
Beans Almondene |
| Desert |
Mike McKowen |
Raspberry Chocolate Mousse |
| After Dinner Drinks |
Kelly McKowen |
Chocolate
Martinis
(Shaken, not stirred) |
MANDARIN ORANGE SALAD
 | 1/4 C sliced almonds
| 1T + 1 tsp sugar
| 1/4 head lettuce
| 1/4 bunch romaine
| 1 C celery chopped
| 2 green onions thinly sliced
| 11 oz can mandarin oranges, packed in juice |
| | | | | |
DRESSING:
| 1/2 C oil
| 4 T sugar
| 4 T vinegar
| 2 T snipped parsley
| 1 tsp salt
| Dash pepper |
| | | | |
Mix almonds and sugar together in frying pan over low heat until sugar is
melted. Dump out of frying pan. Let cool and break apart. Make salad and
dressing. Add candied almonds in.
NOTE: If you don't have time, you can use a store bought vinaigrette.
The Soup House's Senegalese Peanut
Soup
| 1 pound dry roasted peanuts |
| 2 tablespoons peanut oil |
| 1 Spanish onion, diced |
| 2 ribs celery, diced |
| 2 leeks, diced |
| 2 teaspoons sugar |
| 2 teaspoons curry powder |
| 2 teaspoons ground cumin |
| 1/2 teaspoon cayenne pepper |
| 1/2 teaspoon salt |
| 1 can (28 ounces) diced tomatoes |
| 6 cups water |
| 1/2 cup diced green onions |
| 1/2 cup half-and-half cream |
| 1 teaspoon garlic powder (or finely crushed fresh) |
| Cooked, boneless chicken breast (optional) |
| Chopped fresh parsley |
Chop nuts in food processor; set aside.
In large soup pot, heat oil. Add onion, celery and leeks. Saute until tender.
Add sugar, curry, cumin, cayenne and salt. Stir to coat. Add tomatoes, water and
green onions, half-and-half, garlic powder and chicken, if using. Stir in
reserved peanuts. Heat through. Garnish with parsley. Makes 10 to 12 servings.
Creamy Tomato Basil
| 3 (29 oz.) cans diced tomatoes |
| 2 (10.5 oz.) cans condensed chicken broth, undiluted |
| 4 tablespoons margarine |
| 4 tablespoons white sugar |
| 1 Tablespoon Basil |
| 3 tablespoons chopped onion |
| 1/2 teaspoon baking soda |
| 4 cups heavy whipping cream |
In a large stock pot mix chicken broth, butter, sugar, onion, basil, and
baking soda. Simmer for 1 hour.
Puree tomato in blender and add to stock pot mix.
In a double boiler heat cream until hot. You can also do this in a regular
saucepan over low heat, but watch it carefully so that the cream does not
scorch! Once heated through add to tomato soup and serve.
Makes 20 servings
| 2 ounces vodka |
| 1 ounce Godiva Chocolate Liquor |
| 1 ounce Cream de Coco |
Pour over ice in martini shaker. Shake. Pour into martini glasses that is
splashed with chocolate. Repeat and enjoy!
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