The tradition continues...

I have a great group of friends in lovely Fernandina Beach and we all like good food and good booze. Almost three years ago a few of us got together and started a supper club. Although at first it was loosely held together, as time went on we organized and became the Second Monday Supper Club. It went pretty well for about a year and a half and then three of the core members moved away. And we really miss them. I think we fell apart a little at that point, but my great friend Susan and I have been working pretty hard to get us back together. How it works, we pick a theme and everyone who attends contributes something...food or alcohol. We have had some pretty amazing dinners so far and I am happy that we are still going strong. 

The ladies on India Night. Silk scarves for all.

 Bundled up for our Oyster Roast!

The Oysters. Yummmmm....

And a few birthdays were celebrated during our dinner parties.

(This particular cake was for Colin's birthday--the cake had an 80's theme-decorated with a slinky, rubicks cube, Wayferer's and some 'cocaine' made out of powdered sugar.)

July's theme was "Hometown Cooking" which involved us making a dish that reminded us of our hometown, be that something native to where you grew up or something that was prepared in your home. For me it was easy, I grew up on Hilton Head Island and a dish that makes me think of home is Daufuskie Deviled Crab. Unfortunately I couldn't find the real recipe, I believe it is a protected historic document or something, but I made what I remembered my mother making as a child, sans the crab shell. She also made Savannah Red Rice, which is one of my favorite things ever. Some of the other dishes were chicken enchiladas, Jambalaya, shrimp and grits, roast beef, boiled shrimp, Cuban pork, apple crisp and some really yummy cheesy potato casserole. What I was really impressed with this go round was the creativity in the alcoholic beverages. I mean, these guys went all out.

The crab before it was baked to a golden brown.

Cheesy potato casserole (yummm) and the finished rice with some cornbread and the pot of Jambalaya.

Cuban pork and the finished Deviled Crab.

Two of the guests were from Georgia, and they made peach themed beverages: peach sangria and a white peach vanilla punch. Both were a complete success. Another, from Tennessee, made a 'moonshine' punch...she called it Meemaw's Moonshine Madness, and that it was, whew. I made a sweet tea vodka punch infused with lemon and mixed up with some club soda to make it fizzy, because I like fizzy. 

Booze!

Savannah Red Rice

Ingredients:
1 each      Red and Green Pepper
1 each      Sweet Yellow Onion
4 each      Pieces of Bacon
1 can        Tomato Paste
1 can        Petite Diced Tomatoes (10oz)
1 can        Crushed Tomatoes  (12oz)
3 cups      White Rice
3 cups      Water
2 sticks     Butter
hot sauce, salt and pepper to taste

Some of the ingredients.

The peppers, onion, bacon and tomatoes simmering in straight sided saute pan.

In a large straight sided saute pan, dice peppers, onions and bacon. Saute bacon in 2 tablespoons of butter until starting to crisp. Add onions and 2 more tablespoons of butter. Saute until becoming translucent. Add peppers, cook until soft. Add Tomato paste and cook for 3-5 minutes stirring to combine thoroughly. Add a little salt, pepper and hot sauce. Add diced and crushed tomatoes. Cook for -8 minutes. Add rice. Stir together and cook for 8-12 minutes, until liquid starts to evaporate. Add water slowly, stirring in completely. Pour rice mixture into pyrex, or other, baking dish. Cover tightly with aluminum foil and bake at 350 degrees for 45-1 hour. You will need to take out of the oven every 15-20 minutes and stir, adding water when necessary. Once it has been cooking for 30 minutes, taste and adjust seasoning. Re-cover and place back in the oven until the rice is soft and delicious! 


Mom would serve this with sauteed shrimp or chicken. It makes a great side to any basic meat or fish preperation. Delicious


As for the deviled crab, I loosely based mine on John Taylor's recipe that can be found on Epicurious.com. I used club crackers instead of saltines and I did not use the sherry, but only because I forgot to put it in. Oh well...it was still pretty darn good.


To me there is nothing more fun than a good dinner party. Next month our theme is 'toppings'; I will provide the base ingredients and everyone else will provide the toppings. We even plan to have a sundae bar! Perfect for a hot August evening.


Thanks for reading and enjoy!