Living life between the barrel staves in Bourbon Country

Supper Club Menus

It always starts the same way. Sometime on Thursday night, after the kids are in bed, we all touch base to decide if we’re cooking this weekend. More often than not the answer is yes. Friday evening we finalize the menu, pulling in recipes from cookbooks we love or have found, or sharing ideas for dishes we want to try for the first time. The Supper Club can at times be as much science lab as kitchen. That’s the advantage of cooking amongst intimates – they’ll still come back even if something goes horribly awry. Luckily we have so far been spared any monumental catastrophes and suffered only momentary setbacks. Saturday’s are given over to shopping, the local farmer’s market or ethnic grocery stores (often Latin in nature) being our first choice of destination. Sunday afternoon is when the work starts. Everyone arrives around six, and dinner is rarely served before seven. Often service is interrupted while the young ones are bathed, dressed in their jammies and tucked into bed, usually before dessert is served. Kitchen clean-up detail is shared by all. By ten everyone is headed home, eleven at the latest if we’re having a night-cap. The next weekend we’ll do it all over again.

The great thing about a recipe you love is you can use it over again without anyone growing tired of it. In some cases, people will request it with an impassioned “Are you making such and such tonight?” or “I really hope you serve so and so again”. Below are some of our Supper Club menu’s from the last year, and you’ll see some of our favorites repeated. Eventually I’ll get around to adding citations to the cookbooks where some of the dishes originate, and I’ll add the recipes for others that are original. For now, enjoy the menus. Hopefully they’ll whet your appetite for more.

Shenandoah Supper Club: First Saturday of the School Year Dinner

Gumbo with Chicken, Andouille and Shrimp
Garlic Studded French Bread
Boiled Whole Artichoke with Lemon Butter

Shenandoah Supper Club: Back to School Dinner

Marina Del Rey “Killer” Shrimp” with French Bread
Garden Tomato and Grilled Avocado Salad with Fresh Herbs and Lemon Thyme Vinaigrette

Shenandoah Supper Club: The End of School Dinner on the Grill

Nobilo Regional Collection Marlborough District Sauvignon Blanc 2009
Garden Tomato and Grilled Avocado Salad with Fresh Herbs and Lemon Thyme Vinaigrette
Brown Sugar and Tarragon Rubbed Pork Tenderloin and Lamb Chops
Risotto with fresh Parmesan

Shenandoah Supper Club: Dinner on the fly…

Black Marlin Hurricanes
Ceviche of Whitefish, Chiles and Ginger
Red Chile and Roasted Tomato Salsa with chips
Grilled Chicken and Roasted Peppers, Avocado and Corn Tortillas
Southwestern Macque Choux

Shenandoah Supper Club: Saturday Night Improv

Pineapple Infused Tequila Sippers
Soy and Ginger Marinated Chicken, Rolled in Crisp Lettuce with Tortillas and Peanut Dipping Sauce (adapted from Bobby Flay)
Indian Fragrant Rice
Grilled Pineapple with Rum Glaze and Vanilla Bean Ice Cream
Kentucky Firefly Cocktails

Shenandoah Supper Club: Dinner and a Movie – Summer Favorites on the Grill

Pascual Toso Malbec Rosé (Argentina)
Voodoo Shrimp with Julienned Vegetables and Pinapple Vinaigrette
Mixed Greens with Lime-Ancho Dressing (adapted from Bobby Flay)
Petite Filets with Chimichurri
BBQ Scalloped Potatoes
Cheesecake with Strawberry Chocolate Genache

Shenandoah Supper Club: Guy’s Night In – Simple Dinner

Miller “Chill” Chelada style beer
Bourbon on the rocks
Southwestern spice rubbed New York Strip Steaks
Spinach and Mozzarella stuffed Portabella Mushrooms

Shenandoah Supper Club: Mid-Winter’s Night Fiesta

South of the Border Cocktail
Ceviche of White Fish, Chile and Ginger
Chicken Empanada’s

Shenandoah Supper Club: Saturday Night Simplicity

Rhythm Red Carpet Cocktail
Marina Del Rey Killer Shrimp served with Potato Rosemary Bread
Salad of Arugala, Orange, Walnuts and Romano Cheese with a Ginger Vinaigrette

Shenandoah Supper Club: Curry-ing Favor at Christmas

Nobilo Regional Collection Marlborough Sauvignon Blanc 2008
Potato Samosa’s (from Mark Bittman’s How to Cook Everything)
Curried Chicken with Indian Fragrant Rice

Check out my blog post with the recipes for the above dinner at Fiery-Foods.com.

Shenandoah Supper Club: Not Just Another School Night Dinner

Blue Moon Belgian Style Wheat Ale
Smoke Salmon and Cream Cheese on Cracked Pepper Water Crackers
Parmesan Stuffed Portobello Mushrooms
Jamaican Jerk Shrimp and White Rice

Shenandoah Supper Club: Dinner at Rao’s

Antipasto of Meat, Cheeses, Pickles and Bread
Roasted Red Peppers
Shrimp Fra Diavolo
Lemon Chicken
Asparagus w/ Parmesan Cheese
Cheesecake with Strawberry Genache
Wine
Bellinini’s

Shenandoah Supper Club: A Mid-Winter’s Night’s Dinner

Assorted Wine
Shrimp Seviche
Slow Seared Ribeyes with Hot Granny Sauce
Portobella Mushrooms in Parchment
Boulangere Potatoes
Roasted Pears with Red Wine Glaze
Irish-Kentucky Coffee

Shenandoah Supper Club: Saturday Evening in March Dinner

Black Marlin Hurricane’s
Blackened Shrimp wrapped in Bacon
Serrano Honey Glazed Tilapia
Grilled Asparagus and Sweet Peppers
Rice Pilaf
Grilled Pineapple with Butter, Brown Sugar, Coconut Rum and Whipped Cream

Shenandoah Supper Club: Moving In Dinner

New Orleans Blackened “Voodoo” Shrimp wrapped in Bacon over South Carolina Creamy Grits
Sauteed Spinach
Grilled Lobster with Curry-Mango Butter
Grilled Pineapple over Rosemary Shortbread with Whipped Cream and Pineapple Tequila
Rose Sangria
Chateau St. Michelle Fume Blanc

Shenandoah Supper Club: “Boy Meets Grill” Father’s Day Dinner

Rum-Brown Sugar Glazed Shrimp with Lime and Cilantro
Mixed Greens with Lime-Ancho Dressing
Grilled Mushroom and Potato Salad with Dijon Mustard Dressing
Cumin and Garlic Crusted Ribeyes
Vanilla Cheesecake with Strawberry Genache
Passionfruit Mojito’s

Shenandoah Supper Club: Stuck in Paradise Dinner

Key Lime Rum Martini’s
Proscuitto wrapped Lemon Chicken Skewers with Avocado-Lime Dip
Rum Jerked Chicken Wings with Banana-Ginger-Habanero Salsa
Caribbean Cornbread with Honey-Citrus Butter
Black Beans with Garlic and Bay Leaf

Shenandoah Supper Club: Top of the Ridge Dinner

Waborita’s
Marina Del Rey “Killer” Shrimp
Bacon wrapped Filet Mignon
Grilled New Potatoes with Rosemary and Parmesan Cheese
Grilled Baby Eggplant

Shenandoah Supper Club: Red White and Boom! Dinner

Watermelon Mint Juleps
Shrimp Seviche
Red, White and Boom! Chicken (Chicken with Red Bell Peppers, Onion and Garlic in a Creole Marinade)
Grilled Scalloped Potatoes
Baby Squash
S’mores on the Grill

Shenandoah Supper Club: Too Hot To Do Anything Else Dinner

Kentucky Fireflies
Brazilian Coconut Shrimp
Grilled Corn with Chile-Lime Butter
Island Rice with Cumin and Coconut
Grilled Peaches with Blackberries and Whipped Cream

Shenandoah Supper Club: Dinner Next Door, well… almost

Rose’ Sangria
Shrimp in Tomato and Feta Cheese Sauce a la Grecque
Mixed Greens with Oranges and Walnuts
Polenta with Parmesean Cheese
Grilled Corn with Chile-Lime Butter
Lemon Custard Pie with Blackberries and Whipped Cream

Shenandoah Supper Club: Dinner in the Country

Black Marlin Hurricane’s
Pork Chops w/ St. Augustine Pepper Rub and Dixie Datil Outrageously Orange Pepper Sauce
BBQ Scalloped Potatoes
Corn on the Cob with Citrus-Chile Butter

Shenandoah Supper Club: The Left Turn at Albuquerque (Leads to the Pepper Patch)

Kentucky Firefly’s
Black Marlin Hurricanes
Spicy Shrimp Seviche
Mixed Greens with Anaheim Chiles and Lime-Ancho Dressing
Rum Jerked Chicken with Banana-Ginger-Habanero Salsa
Grilled Corn with Three Chile-Citrus Butter
Grilled Mango with Whipped Cream

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