The weekly Menu Sept. 26th - Oct. 2nd

Saturday-
Pan Seared Porterhouse Steak
Maple Roasted Butternut Squash with Onions and Bacon
Broccoli

Sunday-
Grilled Pork Chops with a Shallot-Apple Compote
Romaine Salad with Lemon-Honey Vinaigrette

Monday-
Oven Roasted Chicken Breast with Wild Mushroom Sauce
Ginger Carrots and Grilled Zucchini

Tuesday-
Chinese Vegetable Stir-Fry with Braised Pork
Green Onion Jasmine Rice

Wednesday-
Chicken, Mushroom, Leeks, and Date Cassoulet
Baby Kale Salad with Warm Shallot Vinaigrette

Thursday-
Pan Seared Salmon topped with Spinach Rockefeller
Summer Squash Medallions with Basil and Parmesan

Friday-
"Catcher's Catch Can" Night

Maple Roasted Butternut Squash with Onions and Bacon

1 large Butternut squash, peeled and 1” diced

2 oz. Maple Syrup

Large Onion, cut into 1” dice

4 oz. Bacon, diced

2 Tbsp. Olive Oil

2 cloves Garlic, sliced thinly

Salt and Black Pepper, to taste

4 oz. Shaved Parmesan Cheese

Preheat oven to 400⁰ F.

In a sauté pan combine garlic slices and oil.  Heat over medium heat, cooking garlic to golden brown.  Remove garlic and discard.  In a large mixing bowl combine squash, onion and garlic oil.  Toss and season with salt and pepper then spread mixture onto a baking sheet.  Place into oven and roast for 15 minutes.  Using a kitchen spoon, toss well and place back into oven for another 15-20 minutes.  For the last 5 minutes, drizzle syrup over mixture, mix well and finish roasting. Squash should be a beautiful brown and tender and bacon crispy.  Remove from oven, top with shaved parmesan.  Correct seasoning with salt and pepper, serve and Enjoy!

(Wheat-free) Cacao-Coconut Truffles

Being allergic to both wheat and dairy makes the dessert course something I usually avoid. Amazing how a great single barrel scotch, bourbon or after dinner drink makes one soon forget the sweets. Lucky for me though, our good friend Anat Shlagman shared this excellent recipe. She brought these delicious little balls, a great riff on a truffle, to a party a couple of weeks ago and I had to know the recipe. Anat, you're a master, thank you. Enjoy!


Ingredients:
·         6-10 dates (soaked overnight and drained) – adjust as sweet as you want
·         ½ cup peanut butter or almond butter (can use coconut oil instead)
·         2-3 tbs cacao – adjust as bitter as you want
·         1 tsp of powdered herbs – Echinacea, elder berry, dandelion, turmeric, oatstraw, ginger, cayenne, alfalfa, nettle, raspberry
·         ½ -1 cup coconut flakes – adjust for the consistency

Preparation - In a big bowl:
·         Mash dates with a fork or in blender
·         Add peanut butter and keep mixing
·         Add cacao and herbs
·         Add coconut flakes until mixture reaches a stable consistency to create balls
·         Adjust any flavors by adding more cacao or, if needed to sweeten, can add some honey
·         Create balls and spread coconut flakes when all balls are done

The menu: June 21st - June 26th

Sunday-
"Father's Day"- Dinner out: The Republic, Detroit

Monday-
Grilled Steelhead Trout with Lemon and Capers
Charred Red Onion and Avocado, served on a bed of Red Romaine, creamy Garlic Dressing
Roasted Cauliflower with Garlic, Thyme and Olives

Tuesday-
Vegetable Stir-fry with Szechuan Pork
Brown Rice with Scallions

Wednesday-
Grilled NY Strip Steak, Shallot and Red Wine Butter
Chopped Salad with Italian Dressing
Grilled Leeks

Thursday-
Oven Roasted Chicken with a Honey-Plum Barbecue sauce
Baby Greens Salad with a Balsamic Vinaigrette

Friday-
Mystery Night- Whatever catches our fancy!

Sour Cherry Vinaigrette

A terrific dressing for a summer salad.  I am pairing this with a pork tenderloin and it should be excellent.

1 1/2 Cup Tart Cherry Juice
1/3 Cup Red Wine Vinegar
Juice of one Lemon
1 clove garlic
1 teaspoon minced shallot
1/2 Cup olive oil
1/2 Cup Salad Oil (I usually use Grape seed oil)
1 Tsp. Dijon Mustard
Salt & Pepper to taste

Please cherry Juice in a saucepan with the shallots and garlic, reduce over medium-high heat, stirring frequently, until about ½ cup remains. Let cool.

Pour cherry juice, vinegar and lemon juice in to a large measuring cup (I like to use a 3 cup measuring cup) Add mustard and using a hand blender, blend for thirty seconds.
Add oil very slowly and blend until all is incorporated and you have an emulsified dressing.  Correct seasoning with salt and pepper.  Toss your salad lightly and Enjoy!

Will keep in the refrigerator for a week.

The Menu: June 13th - June 19th

Saturday-
Grilled Mahi-Mahi with Shallots, Mango, and Lime
Smashed Avocado
Grilled Parmesan Asparagus

Sunday-
Oven Roasted Pork Tenderloin, sautéed Grapes served with a Madeira wine sauce
Roasted Brussel Sprouts with onions and garlic
Chopped Salad with Sour Cherry Vinaigrette

Monday-
Turkey Burgers with Caramelized Red Onion and Avocado, served on a bed of Red Romaine, creamy Garlic Dressing

Tuesday-
Vegetable Stir-fry with Szechuan Pork

Wednesday-
Turkey Sloppy Joe
Garden Salad with Warm Shallot and Bacon Vinaigrette

Thursday-
"Smorgasbord Night"

Friday-
Jim and Debbie Sue Dinner Party
Guacamole with chips
Jamón Serrano, Manchego cheese, and Spanish olives
Chicken Molé enchiladas
Chopped salad with a lime-cumin vinaigrette
Variety of chocolates with Orange slices and fresh berries

Basil Smash

Our good friend and bartender, Trina at Beau's gave us this recipe for a dinner party as a signature drink and we've never looked back.  Deliciously crisp and refreshing.  Really smashing up the basil and a lot of it is key.  Make sure you strain before serving it or your guests will have it in there teeth.  Just fantastic on a warm summer night on the patio with good friends.

Good Dry English Gin (Bombay Sapphire)
Lemon juice
Basil
Simple Syrup
Lots of crushed ice
Garnish-
Cucumber slice
Basil leaf

In a shaker aggressively muddle a good bit of basil, simple syrup, and lemon juice.  Strain mixture into a high ball glass.  Fill glass with crushed ice and add gin.  Garnish with a slice of cucumber and basil.  Enjoy!

The elixir (basil, lemon, and syrup) can be made in a big batch and keeps for a week in the refrigerator.  Note of caution, use cheese cloth (I've used nylons before) to strain and remove all basil leaves.  If left in the mixture it will turn brown.