AND THE WINNER IS: Opening Night food April 23rd 2010

Because this play was about a guy winning an Academy Award, we decided to have a red carpet for opening night, and serve lavish hollywood type foods. It was a blast, if you missed it, you missed a great time with great foods and great drinks!!

SHRIMP AND GRITS BAR in a Martini Glass

FOR THE SHRIMP:

This recipe was taken from the Bubba Gump Shrimp Company, and it is delicious!!

1 lb. medium shrimp, peeled and deveined (frozen is okay)

2 TBS. butter

1/2 TBS Worcestershire Sauce

1 tsp. black pepper

1 tsp. Cajun seasoning

1/2 TBS. minced garlic

FOR THE BROTH:

1/2 tsp. butter

12 oz. clam juice

1 tsp. Worcestershire Sauce

1/2 ts. pepper

1/2 tsp cajun seasoning

1 tsp minced garlic

1 chicken bouillon cube

1/4 tsp. sugar

To prepare the broth:

1 Saute pepper, cajun seasoning and garlic in butter for approximately 5 minutes over medium heat.

2. Add the remaining ingredients and bring to a boil.

3. Turn down to a simmer and leave on the stove until ready to serve.

To prepare the shrimp:

1. Melt butter in a pan and add the shrimp, Worcestershire Sauce, pepper, cajun seasoning and garlic, and cook to medium rare.

2. Add the broth and bring to a simmer

3 Add to the grits...YUMMY!

CHEESE GRITS:

4 cups milk

1 cup yellow corn grits

1 tsp. white pepper

1/2 tsp cajun seasoning

8 oz. sharp cheddar cheese, shredded (plus extra for garnish)

1. In a medium saucepan, put 4 cups of milk to boil

2. When milk boils, add grits. Stir and reduce heat to low and cover.

3. After 10 minutes, stir in cheese, seasoning, and pepper. Stir frequently and keep warm. If grits get too thick, add more milk.

Serve with the shrimp.

I also added the following toppings to the shrimp and grit martinis:

shredded cheddar cheese

chopped sausage

chopped chorizo

chopped ham

sun dried tomatoes

roasted red peppers

bacon pieces

chopped green onions

chopped red bell pepper

parmesan cheese

INSALATA CAPRESE ON A SKEWER

1 pkg cherry tomatoes

1 pkg fresh mossarella slices

fresh basil leaves

skewers

balsamic vinegar to drizzle

Take a cherry tomato, a piece of basil, and a piece of mozzarella and thread them onto a wooden skewer. Continue this until the skewer is full. When finished, place the skewers on a tray and drizzle with balsamic vinegar.

GRAPE BLUE CHEESE SKEWERS

20-24 seedless grapes, any color

1 wedge of blue cheese

Cut blue cheese into chunks. Alternate grape and blue cheese on the skewer like the recipe above.

I also made the same grape skewers using gouda cheese cut into chunks.

Delicious and easy!!

CARROT CAKE CUPCAKES:

3/4 cup whole wheat pastry flour

1/2 cup all-purpose flour

1/4 tsp. salt

1 tsp. baking soda

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/4 cup canola oil

3/4 cup light brown sugar, firmly packed

2 large eggs

1/2 cup applesauce

1/2 tsp. vanilla

1 1/2 cup finely shredded carrots

1/4 cup chopped walnuts

4 oz. cream cheese

3/4 cup confectioners sugar, sifted

1/2 tsp. lemon zest

1. Preheat the oven to 350 degrees

2. Linne muffin pan cups with paper liners

3. Sift together the first 6 ingredients

4. In a large bowl, whisk together the oil, brown sugar and eggs until well combined.

5. Whisk in the applesauce, vanilla, and carrots.

6. Add the dry ingredients to the wet and mix until combined.

7. Stir in the 1/4 cup walnuts

8. Divide the batter into cups and bake for 20 minutes

CREAM CHEESE FROSTING:

With an electric mixer, beat in cream cheese, confectioners sugar, and lemon zest and mix until smooth and silky. Spread over the cooled cupcakes. ENJOY!!

MOON FOR THE MISBEGOTTEN opening night food March 12th

BANGERS AND MASH CASSEROLE:

POTATOES:

1 1/2 lbs. potatoes, peeled and cut into 2 inch cubes

1/2 cup sour cream

2 TBS. butter, divided

2 TBS. prepared mustard

SAUSAGES:

1 (12 oz.) can dark beer

8-10 bangers (you can buy these at Fresh Market)

3 TBS. olive oil

1 TBS. mustard seeds

3 large red onions, cut in half and sliced thin

salt and pepper to taste

2 TBS. flour

2 TBS. sugar

3 TBS. balsamic vinegar

1 tsp. dried thyme

2 cups beef broth

3/4 cup french fried onions (in a can)

TO PREPARE POTATOES:

1. Cook the potatoes in salt water until tender (about 20 minutes) once tender, drain the water.

2. Add sour cream, butter and prepared mustard, and mash until smooth and creamy.

WHILE THE POTATOES ARE COOKING:

3. Prick the bangers several times with a fork.

4. In a sauce pan, bring the beer to a simmer over medium heat.

5. Add the sausages and poach for 5 minutes. Remove the sausages from the pan and discard the beer.

6. Heat oil and mustard seed in a large skillet over medium heat. Add the onions, bangers, salt and pepper.

7. Cook until the onions are tender and the bangers are a light golden brown (about 6 minutes).

8. Stir often so as not to scorch the onions.

9. Remove the bangers, and slice them into thirds. Place them in a casserole.

10. Add flour to the pan and stir to combine. Stir in sugar, balsamic vinegar and thyme and cook for 2 minutes.

11. Pour in beef broth, bring to a boil and cook for 5-10 minutes until gravy thickens.

12. Pour onion gravy over bangers, top casserole with mashed potatoes, and sprinkle french fried onions on the top.

13. Just before serving, bake uncovered at 350 degrees for about 25 minutes until to is golden brown.

This casserole is soooooo good!! It also has soooooo many calories!! If you are goig to cheat on your diet, this is something I suggest you cheat with...no regrets!!!

COLCANNON:

6 medium potatoes, peeled and cubed

2 cups chopped cabbage

1 large onion, chopped

1 TBS. butter

salt and pepper to taste

1. Place potatoes in a large pot, cover with water and salt and bring to a boil.

2. Cover and cook over med. heat for 8-10 minutes or until potatoes are almost tender.

3. Add cabbage and onion.

4. Cover and simmer for 5-6 minutes or until cabbage is tender.

5. Drain well and mash with butter, salt, and pepper.

The original recipe from Ireland calls for Kale rather than cabbage, but my family has ALWAYS used cabbage, so this is the colcannon that I know and love!!

FISH CAKES:

3 large potatoes

1 lb. fresh fish

1 red onion

1 bunch parley

salt and pepper

1 cup breadcrumbs

1/4 cup milk

2 eggs

1 tsp. whole grain mustard

1. Peel, wash and cut the potatoes.

2. Boil them until tender

3. Mash the potatoes

4. Peel and dice the red onion into a small dice.

5. Cut the fish into small pieces and mix together in a bowl with the onion, potatoes, mustard, chopped parsley, salt and pepper.

6. Shape the mix into cakes using some flour to prevent sticking.

7. Beat the 2 eggs together until smooth.

8. Dip each cake into the breadcrumbs.

9. Heat a medium pan with oil and fry the cakes for 2 minutes per side until golden brown.

10. Serve with lemon.

These were pretty yummy, but I added some old bay and dill to the mix because I was afraid they were going to be a little bland.

CHEDDAR ALE PUB SPREAD:

3 cups shredded sharp cheddar cheese

3 cup softened cream cheese

1 TBS. ale

3 tsp. dry mustard

3/4 tsp. cayenne pepper

1 1/2 cups pecans, toasted and finely chopped

1 1/2 cups parsley, finely chopped

1. Place cheeses in food processor or blender and process until smooth.

2. Gradually add ale, mustard, and cayenne pepper.

3. If mixture is soft, refrigerate it until it can hold a shape.

4. Shape into a ball

5. Combine the pecans and parsley and pat it onto the cheese ball

4. Mold into a disc shape (I put plastic wrap inside a mixing bowl and molded it to that)

5. Place on a serving plate and serve with crackers

This cheese ball is delicious!!!!!

IRISH SODA BREAD COOKIES

2 cups flour

3/4 cups sugar

1/2 tsp. baking soda

1/2 cup butter

1/2 cup currants

1/4 cup buttermilk

1 egg

1/4 tsp. salt

1 tsp caraway seeds

1 Preheat oven to 350 degrees

2. Combine dry ingredients in a mixing bowl. Cut in butter until mixture resembles coarse meal.

3. Mix in beaten egg. Pour in milk and mix with a fork to make a soft dough (you may need a litle more milk)

4. On a floured surface, shape the dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into circles with a cookie cutter

5. Bake for 12 to 14 minutes or until slightly browned.

I do not really care for Irish Soda Bread, but these cookies are to die for!!

ART by Yasmina Reza Feb. 19th Studio Theatre

The play ART opened in conjunction with the grand opening of our newly renovated Grune Family Gallery and a juried art show.

The play was about 3 friends living in Paris. One of them buys a completely white painting and says it is a masterpiece. The other 2 must struggle with telling him he was taken, agreeing with him, or just keeping quiet about the whole thing. This comedy tackles more than just the Art Work, and it was truly a masterpiece of a performance at Player's By The Sea.

We decided to serve food before the show while patrons were viewing the artwork. This was the first time we did this, and it was a hit. Serving food before the show seems like a great idea!!

ART OPENING NIGHT FOOD 2/19

SHRIMP CROSTINI APPETIZER:

1 box french rounds

1 garlic clove cut in half

8 oz. cooked shrimp, coarsely chopped

1 green bell pepper, diced

2 TBS. mayonnaise

2 TBS. fresh parsley, chopped

1 TBS. green onions, chopped

1/4 tsp. fresh lime juice

1 TBS. dijon mustard

2 tsp. parm cheese, finely grated

5 drops tabasco sauce

salt/pepper to taste

In a small bowl, combine shrimp, bell pepper, mayonnaise, parsley, green onions, mustard, cheese, and tabaso sauce. Add salt and pepper. Spoon mixture onto bread rounds, garnish with parsley, and serve.

CREAMY DILL CUCUMBER TOASTIES:

1 8oz. pkg cream cheese, softened

1 7oz. pkg dry italian salad dressing mix

1 cup mayonnaise

1 container french rounds

1 cucumber sliced thin

3 TBS. dried dill

In a medium bowl, mix together cream cheese, dressing mix, and mayonnaise.

Spread a thin layer of the cream cheese mixture on a slice of bread and top with a slice of cucumber. Sprinkle with dill and serve

BABY BLT'S

1 lb bacon, cooked and crumbled

1 cup mayonnaise

1 cup green onions, chopped

20 Cherry tomatoes

3 TBS. fresh parsley, chopped

Cook bacon, cool, crumble, and ser aside

In a bowl, stir together the mayonnaise, bacon, green onion, and parsley until well blended.

Cut a small slice from the top of each tomato, using a melon baller or small spoon, scoop out the inside of each tomato and discard. Fill each tomato with the bacon mixture and refrigerate for one hour. Serve Chilled.

TOMATO BRUSCHETTA

8 roma tomatoes, chopped

1/2 cup sun-dried tomatoes packed in oil, chopped

5 cloves minced garlic

1/4 cup balsamic vinegr

1/2 cup fresh basil

1/4 tsp. salt

1/4 tsp. pepper

3 cups shredded mozzarella

1 pkg. french rounds

In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt and pepper. Allow the mixture to sit for 10 minutes.

Divide the mixture onto the french rounds and top with mozzarella cheese

BEEF TENDERLOIN TARTLETS

12 slices thin whitee bread

butter for mini-muffin pans

4 TBS. chicken liver pate

1 tsp. dried thyme

1/3 cup rare deli roast beef slices, cut into small pieces

2 TBS. plum sauce

Remove crusts from bread .

With a rolling pin, roll each slice very thin. Cut 2 3-inch circles from each slice.

Press neatly into 2 buttered mini-muffin tins.

Bake at 370 degrees for 7 minutes or until lightly browned. (the rounds can be made 2 days in advance. Cover, and keep at room temperature)

Fill each baked tartlet with 1/2 tsp. chicken liver pate, a sprinkle of dried thyme, roast beef, and 1/4 tsp. plum sauce.

MINI CHEESEBALLS WITH GRAPES

1/2 cup pistachio nuts, finely chopped

4 oz. chevre cheese, softened

2 oz. cream cheese, softened

1-1/2 TBS. port wine

Kosher salt to taste

1 lb. seedlss grapes

1 6x6 square plastic wrap

Place pistachio nuts in a small bowl and set aside

In a large bowl, mix the two cheeses with the port wine and salt according to your taste

Place 1 tsp. of the mixture on the plastic wrap in the palm of your hand.

Add a grape, and completely cover it in cheese, and form into a mini cheeseball

Roll in pistachio nuts and refrigerate until firm, about 1 hour

TACO BITES

1 pkg scoops tortilla chips

1/2 lb. ground beef

1 pkg. taco seasoning mix

1 cup shredded lettuce

1/4 cup sour cream

1/4 cup salsa

shredded cheddar

Mix ground beef and taco mix according to directions on the package

Cool, and place a small amount in each scoop.

Add lettuce, sour cream and salsa to taste

Top with shredded cheddar and serve. Can be served warm or cold.