|Mine didn't look like finecooking.com's version|
|Nor like Sweetysalado's|
|Our recipe guru Ms. Shawcross|
To recap, we enjoyed:
Southwestern Caesar Salad
Tequila-Marinated Halibut with Grapefruit-Avocado Relish
Creamy Green Chile Rice
Chocolate Tres Leches Cake
The general ratings:
Artichoke Quesadillas. Tastiness: 10! Effort: 4.
Southwestern Caesar Salad. Tastiness: 7. Effort: 7 (probably not worth it).
Halibut. Tastiness: 8. Effort: 5.
Creamy Green Chile Rice. Tastiness: 8 Effort: 4.
Chocolate TL Cake. Tastiness: 3 Effort: 3.
The ambience and company rated 10s, and, of course, you would have control over those elements in your own supper club.
In retrospect, the recipe you'll want from that evening was the Artichoke Quesadillas. (The maker of which later told me she's already made them again!) Next time you're asked to bring an appetizer, give these a whirl.
3/4 c fresh basil leaves, cut in thin strips
3 6-oz jars marinated artichoke hearts, drained
3/4 c grated Parmesan cheese
8 8- or 10-inch flour tortillas
2 c grated Pepper Jack cheese
2 poblano peppers, roasted*, peeled, and cut in thin strips
olive oil or fat of your choice for frying
In a food processor, combine artichokes, Parmesan and basil. Pulse until finely chopped. Place 1 tortilla on work surface. Spread one-fourth of artichoke mixture on top. Sprinkle with 1/2 c Pepper Jack cheese and some of the poblano strips. Cover with second tortilla. Repeat assembly for remaining quesadillas.
Heat a large, nonstick skillet over med-hi with fat of your choice. Cook quesadillas one at a time, turning after a couple minutes, until both sides are golden. Remove from pan and cut in wedges.
Makes 8 servings.
If you've never roasted a pepper, here are Emeril Lagasse's instructions. I think I might even be able to get my kids to try these, since they'll be fooled by the tortillas and cheesy goodness.
In other news, it's April! Just a hop, skip, and a jump away from May and the opening of the 2015 Bellevue Farmers Market season! Stay tuned for info.