Monday, October 18, 2010

Thanks Paul and Patrick hosting # 2. It was great fun and the food was once again GOURMET.

I think its a good idea to invite a few new faces each time. It was a good group of people.

Talk to you guys soon.

You will have to ask Carlos what the receipe for the soup is, I'm staying out of that one.

Jason Johnson

Tuesday, August 17, 2010


Thanks to all from Jason and Carlos. The food was amazing. The drinks very tasty !! I really liked the tequilla. Did I mention that tequilla is the only drink that is not a depressant !! Nice to meet everyone and see you all next time...

Recipe : Tennessee Garden

Monday, August 16, 2010

The night in review

John - glad you are starting to feel normal again, you really shouldn't drink so much, I vote it was the chugging - there is an awesome shot of you in the act...Patrick - was that your idea, did you strong arm him with those big hands?? I know you did...Patrick - did you see how big your hand looks in that picture (POBLO is a lucky guy:))?? Heather and Brett - good move on getting out the wigs, luckily noone got too hurt, glad you didn't bring down the stilettos...I think the night went downhill from there...Brett - I saw some curly locks hanging out of Heather's purse....shhhh; Heather - I think you should be a blonde, you were rocking it and so glad that you were able to make it, had a blast with you, as always!; Steve - the videos of you in the wig were f*** hilarious! I could not stop laughing, I saw them yesterday and I keep having flashbacks...your moves won't leave my were all over the hair...I think you would look good in a mullet too, just sayin'; Jenn - so glad we FINALLY got to hang out, let's get together soon, please don't be scared though, I am not usually that loca and I only breakdance at private residences so I promise to be on my best behavior, and next time I am going to have to gear up before dancing b/c I slightly sprained my ankle - just a little bruising and today my wrists were a bit sore (John - maybe it was the tequila) oh, and you will be happy to know that I took the rest of my Red Bull home with me...don't think I didn't catch you drinking MY Red Bull straight from the refrigerator door without hands, such technique but not sly enough; POBLO - Didn't realize you are so it!; Darin - mi amigo extraordinaire, next time, I will pick you up so you can't leave, but in true Darin style, you left us with some great pictures of you and you even tried a different angle!!; Brett - your Martha Stewart shined - what an exceptional table setting, I mean the tulips made the perfect touch:); Jerry - thanks for the cooking advice, and the lobster was cooked perfecto, you were the host with the mostess as always- were you ever in a band b/c you are so natural on the microphone?; Jason and Carlos - it was great meeting you both and your eggplant dish, I have to say, was the best dish of the entire night, sorry everyone time, we will talk more, not sure where the night went...What a great time had by ALL!!!

I think that we should make a shot of tequila in the beginning of our dinner a mandatory tradition - hosts responsible for a chilled bottle of Patron, limes and protein, what do y'all think?)

All of the food was absolutely delicious and I finished every bite on my plate! Brett and Jerry - so glad we popped open the Cakebread and were able to share on such a historical night!

Marinated Filet Tips and Poached Lobster Tail

Marinated Filet Tips
  • 6-8 oz. Filet (cut in half or thirds)
  • 1 Clove of Garlic
  • 2 Sprigs of Rosemary
  • 2 Bunches of Basil
  • 1/2 Cup Worcestershire Sauce
  • 2 Tblspn Coarse Steak Seasoning
  • 1/4 Cup Balsamic Vinegar
  • 1/4 Cup Extra Virgin Olive Oil
Chop the garlic, rosemary, and basil until it almost creates a paste (a mortar and pestle work great). Add to a mixing bowl and mix in the worcestershire, balsamic, and EVOO until well incorporated. Next add the filet tips and toss. Finally, add the coarse steak seasoning and grill to mid-rare. You can leave the filet in the marinade overnight for a boost of flavor.

Poached Lobster Tail
  • Lobster Tail (deshelled, and cut in half to make two loins)
  • Clarified Butter
  • 1 Clove of Garlic
  • 1 Sprig of Rosemary
  • 1 Bunch of Basil
  • 1 Bottle of Chardonnay (or any white wine you prefer)
  • 1 Huge Stock Pot (filled half way with water)
Slowly heat the water on the lowest setting possible (I had mine on an electric range on the #1 setting). Once the temperature reaches around 170 degrees F, add the white wine. Poach the lobster loin for 5-7 minutes until the flesh is white and firm. With a mortar and pestle, mash the garlic, rosemary, and basil until it reaches a smooth consistency. Toss the lobster tail in the clarified butter and garlic mixture.


The First Supper

The first Cup a, Cup a, Cup a Gourmet Supper Club met on Saturday, August 14, 2010 and was a huge success (for those of us who remember anyway)! The theme for the evening was New England and everyone was given a category and had to come up with a dish with some NE flare. 

The evening started with some delicious stuffed quahogs, prepared by Heather, hilariously garnished with some Family Guy friends like Peter Griffin, Glenn Quagmire, and Tricia Takanawa (Mayor Adam West was not able to make an appearance due to a prior engagement). Next, we delighted our taste buds with a creamy crab bisque, prepared by Stephen and John. The flavors were intense and the lump crab was the perfect garnish to add a little texture. For the main course, prepared by Brett & Jerry, we had marinated filet tips (grilled to Mid-rare) and poached lobster tail which was finished in the oven with clarified butter, garlic, rosemary, and basil. Jennifer made individual potatoes gratin and Colleen a mushroom and lobster risotto, two of the most talked about dishes of the evening! Jason and Carlos created a vibrant green bean dish (simply delish), but failed to mention that they prepared two vegetables for the evening (so we all missed out on eggplant, onions, and peppers). For dessert, Patrick and Paul created Boston cream pie cupcakes (yes, I said cupcakes!) and an apple cobbler served ala mode. Pulling it all together, Dr. D brought us some delicious wine to accompany our feast!

I can't wait for the next event, which we determined will be October 16, and Patrick and Paul will be our wonderful hosts.

We hope you enjoy the recipes, comments, and photos that we will post to document our delicious experiment. Bon Appetit.