Here is the menu from the promotion party:
Sushi - which I ordered
Cheese plates with grapes and a variety of crackers
Grilled Lemon Chicken with Satay Dip
Beef Gorgonzola Toast with Herb Garlic Cream
Hummus
Roasted eggplant spread
Semi-homemade pita chips
Vegetable tray with Cilantro Ranch Dip and
Balsamic Vegetable Dip
Carrot Cake
I didn't get a picture of the Sushi, the Grilled Lemon Chicken with Satay Dip, or the Beef Gorgonzola Toast with Herb Garlic Cream, which is sad becaue they were SO good and the Beef Gorgonzola Toast was beautiful!! So, I am going to remake those in the coming week so I can put a picture up with the recipe, so for now, here are the recipes, some with and some without pictures.....
Grilled Lemon Chicken with Satay Dip
***This recipe comes from the Barefoot Contessa Cookbook - I tripled this recipe and cut it into bite size pieces & it turned out perfect. I make it exactly as the recipe is written. It got rave reviews and tha Satay Dip was inhaled.
Ingredients
3/4 cup freshly squeezed lemon juice (4 lemons)
3/4 cup good olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves, or 1/2 teaspoon dried thyme
2 pounds boneless chicken breasts, halved and skin removed
Satay Dip, recipe follows
Directions
Whisk together the lemon juice, olive oil, salt, pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
Heat a charcoal grill. Grill the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices. Skewer with wooden sticks and serve with Satay Dip.
Satay Dip:
1 tablespoon good olive oil
1 tablespoon dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 1/2 teaspoons minced garlic (2 cloves)
1 1/2 teaspoons minced fresh ginger root
1/4 teaspoon crushed red pepper flakes
2 tablespoons good red wine vinegar
1/4 cup light brown sugar, packed
2 tablespoons soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
2 tablespoons dry sherry
1 1/2 teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small, heavy-bottomed pot on medium heat until the onion is transparent, 10 to 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry, and lime juice; cook for 1 more minute. Cool and use as a dip for Grilled Lemon Chicken skewers.
My friend Lara sent this link to me...it comes from Cooking Light Magazine, which I am becoming quickly annoyed with, I NEVER get my CL on time here.....it is always ONE MONTH LATE!!! AUGHHHH!!!
Beef and Gorgonzola Toasts with Herb-Garlic Cream
These bad boys are the BOMB!!! They were the first thing gone from the table and I doubled this recipe, making 60 of them! The great thing about this recipe is that you can make everything in advance and then put them together up to an hour ahead of time; trust me, I tested this, if they sit much longer than an hour the bread will get soggy, but something I thought of AFTER the fact was you could put the spinach leave on the BOTTOM, then the herb cream. Note to self not to forget that next time I make them, and I WILL be making them again! Make sure you use the best ingredients you can find for this recipe, it is well worth it!
Yield
30 appetizers (serving size: 1 toast)
Ingredients
1 (1 1/4-pound) beef tenderloin, trimmed
Cooking spray
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
30 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted
10 tablespoon Herb-Garlic Cream
30 baby spinach leaves
5 tablespoons (1 1/4 ounces) crumbled Gorgonzola cheese
Preparation
1. Preheat oven to 475°.
2. Place tenderloin on a broiler pan coated with cooking spray. Sprinkle with salt and pepper. Bake at 475° for 10 minutes. Reduce oven temperature to 425° (do not remove tenderloin from oven); bake an additional 20 minutes or until thermometer registers 145° (medium-rare) to 160° (medium) or until desired degree of doneness. Cover tenderloin with foil; let stand 10 minutes. Cut tenderloin across grain into very thin slices.
3. Spread each baguette slice with 1 teaspoon Herb-Garlic Cream; top each with 1 spinach leaf. Divide beef evenly among bread slices; sprinkle each with 1/2 teaspoon cheese.
Herb-Garlic Cream
The leftover cream can be used as a sandwich spread, on baked potatoes, or with grilled chicken. (I did not double the cream and it was enough for 60)
Yield
1 cup (serving size: 1 teaspoon)
Ingredients
2/3 cup fat-free sour cream
2 tablespoons minced fresh chives
2 tablespoons low-fat mayonnaise
1 1/2 tablespoons chopped fresh thyme
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
Preparation
1. Combine all ingredients in a small bowl; cover and chill.
OK, that is all I have time for today, come back tomorrow for Hummus, Roasted Eggplant Dip & semi-homemade pita chips!
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