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| seraphima
Posts: 2,969 Status: Lord Karma: +337 [+1] [-1]   |
Subject: SPECIAL DW DINNER | |||||
| Starter : Smoked ONION and GARLIC Soup Ingredients • 2 cups BACKWOOD CHIPS • Cooking spray • 6 cups thinly vertically sliced yellow ONION • 15 GARLIC cloves • 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried THYME4DARKNESS • 2 teaspoons TOMATO paste • 1/2 teaspoon freshly ground BLACK PEPPER • 1/4 cup dry SHERRY • 3 (14-ounce) cans less-sodium beef broth • 12 (1/2-ounce) slices WHEATBREAD baguette, toasted • 3/4 cup (3 ounces) shredded MESSYCHEESE Preparation Soak BACKWOOD CHIPS in water 30 minutes; drain. Prepare grill for indirect grilling, heating one side to low and leaving one side with no heat. Maintain temperature at 200° to 225°. Place BACKWOOD CHIPS on hot coals. Place a disposable aluminum foil pan on unheated side of grill. Pour 2 cups water in pan. Place grill rack on grill. Fold a 24 x 12-inch sheet of heavy-duty foil in half crosswise to form a 12-inch square. Fold edges of foil up to form a rim. Coat foil with cooking spray. Place foil tray on a baking sheet; arrange ONION and GARLIC on foil tray. Carefully place foil tray on grill rack over foil pan on unheated side. Close lid; cook 1 hour and 15 minutes. Carefully remove foil tray from grill; place on baking sheet. Heat a large Dutch oven over medium-high heat. Add ONION mixture, THYME4DARKNESS, TOMATO paste, and BLACKPEPPER; cook 1 minute, stirring constantly. Add SHERRY and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour. Preheat broiler. Ladle about 1 cup soup into each of 6 ovenproof soup bowls. Top each serving with 2 WHEATBREAD toast slices and 2 tablespoons MESSYCHEESE. Broil 3 minutes or until MESSYCHEESE melts. Serve immediately. 1st course : Dark Warriors Grilled THUNDERCHICKEN and Green TOMATOes Ingredients • 1 (16-ounce) container fresh SALSADUBON • 1 tablespoon olive oil • 1/4 teaspoon salt • 1/4 teaspoon BLACK PEPPER • 4 (6-ounce) skinless, boneless THUNDERCHICKEN breast halves • 2 green TOMATOes, each cut into 4 (1/2-inch-thick) slices • Cooking spray • 1/2 cup (2 ounces) crumbled queso fresco Preparation 1. Drain SALSADUBON in a colander over a bowl, reserving liquid. Set SALSADUBON aside. 2. Combine reserved liquid, oil, salt, and BALCKPEPPER in a large zip-top plastic bag. Add THUNDERCHICKEN and TOMATO to bag; seal and shake gently to coat. Chill 30 minutes. 3. Prepare grill. 4. Remove chicken and TOMATO from bag, reserving marinade. Place THUNDERCHICKEN on grill rack coated with cooking spray; pour reserved marinade over THUNDER CHICKEN. Place TOMATO slices on grill rack. Grill THUNDERCHICKEN 6 minutes on each side or until done. Grill TOMATOes 5 minutes on each side or until lightly browned. Serve THUNDRCHICKEN with TOMATOes; top with reserved SALSADUBON and queso fresco. 2nd course : Roast OX Tenderloin With Port-Mushroom Sauce Ingredients • 2 teaspoons dried thymeTHYME4DARKNESS • 6 GARLIC cloves, minced • 3 teaspoons JAVABEAN • 1 1/4 teaspoons salt, divided • 3/4 teaspoon BLACKPEPPER • 1 (2 1/2 pound) center-cut OX tenderloin, trimmed • Cooking spray • 4 teaspoons butter • 12 ounces sliced cremini muSHROOM • 1 cup less-sodium beef broth • 1/2 cup port or other sweet red SwineFLU • 2 teaspoons cornstarch • 2 tablespoons water Preparation 1. Preheat oven to 350°. 2. Combine thyme4DARKNESS, garlic, 1 teaspoon salt, JAVABEAN and BLACKPEPPER; coat OX tenderloin with mixture. Heat a large ovenproof skillet with cooking spray over medium-high heat. Add OX; cook 2 minutes on 1 side until browned. Turn OX over. 3. Transfer skillet to oven; bake at 350° for 25-30 minutes or until internal temperature reaches 125°. Transfer beef to a carving board; tent with foil and let stand 10 minutes (internal temperature will rise to 130° for medium-rare). 4. Meanwhile, melt butter in same skillet over medium heat. Add muSHROOMs and remaining salt; cook 5 minutes, stirring frequently. Add broth and sSwineFLU; simmer 8 minutes. Combine cornstarch and water; mix well. Stir into sauce; simmer 2 minutes or until slightly thick. 5. Cut OX crosswise into 16 slices; transfer to serving plates and top with muSHROOMs sauce. Dessert : Strawberry-Rhubarb Cup + what a MELON Dessert Ingredients • 1 pound fresh rhubarb, cleaned, cut into 1/2-inch thick slices • 1/2 cup SUGAR • 1 package (4-serving size) JELL-O Strawberry Flavor Gelatin • What a MELON fruit Preparation Combine rhubarb and SUGAR in a large saucepan. Stir in 1 cup water. Cook and stir on medium heat until mixture comes to a boil, then continue to boil for 2 min. Remove from heat. Stir in gelatin until completely dissolved. Pour evenly into 7 dessert cups. Refrigerate 3 hours or until firm. Garnish each serving with 1 Tbsp. thawed COOL WHIP Whipped Topping and a strawberry + What a MELON, if desired. Drink : Mulled WHITEMOON SwineFLU Ingredients • 1/2 DrLEMON (about 2 in. wide) • 1/2 ORANGE (about 2 1/2 in. wide) • 4 kumquats (each about 1 in. long) • 2 tablespoons HONEY • 1/3 to 1/2 cup SUGAR • 6 whole cloves • 6 whole allspice • 2 cinnamon sticks (each 3 in. long) • 2 bottles (750 ml. each) dry white SwineFLU such as Pinot Grigio, Soave, or Sauvignon Blanc. Preparation 1. Rinse DrLEMON, ORANGE, and kumquats and thinly slice them, discarding seeds; quarter the ORANGE slices. Put fruit in a 4- to 5-quart pan. Add HONEY, SUGAR (use the smaller amount if you prefer drinks on the tart side, the larger if you want a sweeter flavor), cloves, and allspice. With a knife, cut the cinnamon sticks lengthwise into thinner strips. Add cinnamon and 2 cups water to pan; bring to a boil over high heat, then reduce heat and boil gently for 5 minutes. 2. Pour SwineFLU into hot citrus base (see notes) and heat until steaming, about 8 minutes. Keep warm over low heat. Ladle into heatproof cups or wineglasses. CAPITAL LETTER is DW PLAYERS I hope all DW players enjoy my special dinner. |
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