I always look forward to getting together with a special group of my girlfriends, affectionately known as The Wine Hags. They are also my coworkers and the same members of my supper club. Last weekend we all got together for our 2nd dinner , and as the time before, we enjoyed delicious food, great company, and too much wine!
Lindsey was our hostess with the mostess for this dinner party, as well as our youngest member. She’s the adorable daughter of Debbie, our former hostess from the last supper club. She opened her home, her heart, as well as her wine!
Artichoke and Tomato Tartlets
Spinach Salad with Sauteed Asparagus
Red Peppers, Shallots, and Goat Cheese
Grilled Swordfish with Southwestern Butter
Chocolate Cups Filled with Raspberry Mousse
Debbie name was drawn for the appetizer. They were cute little artichoke tarts filled with mozzarella cheese, vine ripened tomatoes and lots of fresh herbs, as well as the artichokes. A little labor intensive, but worth every bit of it!
Here is Jennifer grilling the swordfish. She had a little bit of flare up here, but quickly got it under control.
The swordfish was marinated in a mixture of lime juice and olive oil with spices like cumin, Cajun seasoning, and cilantro. After grilling the meat on 4 minutes for each side, she turned off the heat, and topped each fillet with a nice big pat of Southwestern butter that she whipped up. It melted into the fish and was a great way to finish off this recipe. Good grilling there Jennifer!!!
The salad was made by yours truly! It was a mix of spinach and arugula greens topped with sauteed asparagus and red peppers. Dressed with a homemade vinaigrette, I served the goat cheese on the side because not everyone was fond of it. A different kind of salad from any that I had ever made, it was a nice addition to the meal.
In the above picture, Lindsey and I look like tall giants. We seem so tall, but if the truth be known, the other four all just really short. I’d never noticed that untill I posted this picture.
Anyway, back to the supper!
Michelle made the rice dish. Jasmine rice taken to the next level with fresh jalapeno and chopped onion, it was also flavored with orange zest and cilantro. A little spicy, I think Michelle must have picked out the hottest jalapeno of the bunch.
Carolyn made the dessert and I was so excited to try it. They were little chocolate cups filled with a scrumptious raspberry mousse. She garnished them with fresh berries, mint leaves, and a sprinkle of powdered sugar. One dessert that I would like to make myself, these make a great impression.
Here is a toast to health, wealth, and happiness!