This was our last Dinner Club gathering of the season, and we left in high-style with the ladies fashioning lovely hats of all shapes and sizes. The gentlemen dressed the part as well and we all sipped mint juleps while watching the race! Our “pool” wager for the race was won by our very own Eric, who also managed to win our Iron Chef competition this year; one win for luck, one on talent… Congratulations, Eric for taking home our hard-earned cash!
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| Fried Green Tomato Finger Sandwiches |
We were all winners at dinner where we began with a delightful treat I’ve never before had; Fried Green Tomato Finger Sandwiches. One of the couples was assigned the appetizer, and they really out-did themselves by going above and beyond the basic. They breaded and pan-fried the tangy sliced tomatoes and assembled sandwiches of the tomatoes with mayonnaise on white bread. Sounds simplistic, right? (and for the record, I’m normally a whole-wheat-bread-girl) However, these were savory and delicious puckery mouthfuls; and so amazing! This particular couple loves Savannah
The strawberry spinach salad was so gorgeous on the plate with the bright pink and green colors of spring. Our soup was savory and delicious and not too heavy before an entrée of Mint Julep Glazed Pork Chop – my “best dish” of the night – along with a couple of vegetable options and over-the-top rich and yummy Garlic Baked Cheese Grits (link to the recipe is below). The grits were a perfect Southern accompaniment to the juicy and perfectly seasoned chops.
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| Strawberry Spinach Salad |
We hail from the Midwest , of course, and my husband says that every so often an expertly grilled pork chop (bone-in, of course) is the only way to satisfy. Sometimes it even overrides a steak on the grill! These chops were very simply prepared with salt and pepper and grilled (expertly) by said husband. The glaze (see the recipe link below) was brushed on at the very end of grilling and a small drizzle of additional glaze was served over the top. The dark brown sugar and bourbon combination was terrific on the juicy chop and there was only a hint of mint; just enough to perfect the dish.
If you follow the link to the recipe you’ll notice that we did not use it as originally printed. (That’s me sometimes… sorry!) It called for pan searing the chops inside on the stove top. I’m sure that’s excellent too, but like I said; we’re from the Midwest and it is spring…. All hail the grill!
Both of the vegetable side dishes were “spring-y” and green. Give them a try (see my last blog entry for more). I even made them both again for Mother’s Day, as I knew my mom would truly appreciate them.
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| Chocolate Bourbon Pecan Pie |
We finished with the rich and heavenly Chocolate Bourbon Pecan Pie. It was even still barely warm from the oven. Wow! Delicious, rich and gooey… I loved it, but could not finish my slice.
Again, this one was our last Dinner Club of the season. I’ll be back with you in August when we plan out another six months of good times!
Here’s those recipes, see you in the fall!
Pork Chops with Mint Julep Glaze:
Baked Garlic Cheese Grits:
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