Meet June 22, 2015
CADS Dinner
June 22, 2015
Host and Chef: Dennis Smith
Menu
Tortilla Chips and Green and Red Salsas
Gazpacho Soup
Barbequed Bratwurst and Hamburgers
Mother’s Potato Salad
Green Salad
Strawberry Shortcake
Drinks
Accompanying dinner we had:
Full Sail Ale
Kim Crawford Marlborough Sauvignon Blanc (2014)
Myka Cellars Chardonnay (2013)
Cameron Hughes Lot 243 Zinfandel (2009)
14 Hands ‘Hot to Trot” Red Blend (2012)
Destillerie Kammer-kirich Black Forest Obstler Apple Pear Brandy
Details
Appetizer
Your favorite tortilla chips
La Victoria Medium Green and Medium Red Salsa
Soup
Use your favorite gazpacho recipe, there are tons. If you want mine, I use the one from the Private Collection cookbook, published by the Junior League of Palo Alto, Inc. (1980), p.6, modified.
Barbecue
Bratwurst – Three varieties from Dittmer’s – their house Bratwurst, their Sheboygan, and their Nuremburger. The latter two were beer-braised for 8 minutes, 4 minutes one side, turned over for the next four, before placing on the grill. Served with mustard and real horseradish.
Hamburgers – Six patties from 1 ½ lbs. 85% lean hamburger from Piazza’s, supplemented with 1 teaspoon spicy barbeque salt, 1 scant tbsp. Worcestershire sauce, ½ tsp. garlic powder.
Served with thinly sliced red onion and tomato and barbeque sauce
Buns – Orowheat multi-grain sandwich thins – Piazza’s
Mother’s Potato Salad (Serves 8)
Scrub and boil until firm/soft in salted water (you don’t want them mushy)
4 large potatoes
Peel when cooled
Slice potatoes into a bowl, alternating layers with
1 onion, cut fine
5 stalks celery, cut fine
2 hard boiled eggs, chopped
4 strips bacon, fried crisp and crumbled
Mix thoroughly with the following dressing, being careful not to mash the potatoes, and let stand (refrigerate) for at least 8 hours
Dressing. Combine in the order given, stirring after each addition. Boil until thick. Cool before adding to salad:
1 beaten egg
scant ½ cup sugar
1 tbsp. flour
½ cup water
½ cup cider vinegar
2 tbsp. butter (melt previously for easy addition)
1 tsp. salt
¼ tsp. pepper (I doubled this)
Green Salad
Mixed greens, chopped scallions and peppers. Dressed with homemade dressing, including olive oil, balsamic vinegar, raspberry vinegar, garlic powder, oregano, and black pepper
Strawberry Shortcake
Again, there are lots of recipes. I used the one in The Fanny Merritt Farmer Boston Cooking School Cookbook (Revised version, 1959)
Basically, make or buy your favorite biscuits; cut up strawberries (I used 2 pints), add 1+ tbsp. brown sugar, stand at room temperature as they macerate, then refrigerate; make whipped cream. I agree with John’s and Chuck’s suggestions - only lightly sugar the berries as I did, but add some sweetness to the whipped cream – I have seen methods that tell how to do that.