Guess Who's Coming to Dinner

Not so sure how it is suddenly Sunday again. Weren't we just here? Potentially discussing my crush on Tom Baker and humming along to early 90's R&B? Ah well. If this is how hanging out in a sub-zero goes, I think I can handle it with the right company- had a great time Saturday night.

Lisa, Danny and I grew up on the same street and I owe both of them high commendation for their excellent taste as Lexi and Dave have been in their respective pictures for the last several years. As I think I've mentioned, my neighbors were/are my extended family in Memphis and I love having big pieces of the block in the one I've chosen as an adult(-ish).

The short version is that from 7pm to 2am, the five of us ate a 3 course dinner, drank no less than 7 bottles of wine and there were some cigars involved as well. Never made it to a bar, never really made an attempt...just sat around laughing until someone accidentally saw a clock. I think we were all sober at that point as well. Most of us anyway:)

They also brought TKTC back to its roots. That's right...I have recipes. Good ones. And I'm not bluffing. Because we made it all on site from sites, I'm just going to link to the recipes themselves with the exception of one. The One, would be a signature little ecstasy know as the Brie Cup. More on that soon, here's the rest of the menu:

Easy Crab Appetizer: lives up to the name, can be made and frozen in advance. And as Dan will tell you...easy come, easy go. The plate empties quickly.

Pork Tenderloin with Shallot-Cider Sauce: Another great, seasonal recipe from Cooking Light. Minimal prep (I highly recommend Dave as a sous chef) and excellent leftovers does a great party dish make.

Roasted Red-Skinned Potatoes with Fresh Rosemary, Fleur de Sel and Olive Oil

Sugar Shack House Salad

Chocolate Baby Cakes

Brie Cups
(Original Recipe courtesy of "Bob" Michaud, circa 2001)

1 package of pre-made filo cups (made by Athens, found in the "Novelties" area of the frozen food section near puff pastry, 12-15 cups per package)
1 round of President Brie (you could spend $12-15 on brie but you're just going to cover it in garlic honey-butter so why?)
1 stick Unsalted Butter
1/4 cup of honey
3 chopped cloves of garlic
1/2 cup crushed walnuts
1/3 cup chopped flat-leaf parsley

1) Pre-Heat Oven to 375
2) In a small saucepan on medium-low heat, melt the butter with the
honey until totally liquid and combined.
3) Add the garlic and over low heat let it simmer for 3-4 minutes.
Then add walnuts and parsley for another 4-5 minutes, stirring
regularly.
4) In the meantime take brie out of wrapping and cut the top off.
5) Lay out the cups on a cookie sheet or shallow cake pan.
6) Use a teaspoon to scoop a little chunk of brie into each cup.
7) Spoon a teaspoon full of the saucepan contents into each cup on top
of the Brie
8) Bake for 5-6 minutes or until brie has melted
9) Hope you bought extra ingredients. You're going to be asked sheepishly for round two.

Dave not only chopped all things in need of chopping, he washed every single dish and would NOT hear otherwise. Between him in the sink and Lex with a dish towel, my kitchen was cleaner after guests than it was when they arrived. AND they eat my cooking. Goodnight, I am spoiled.

Danny and Lex

The Cat Whisperer. Around 1:30 am, Dan decided the HC was due for a nail clip and proceeded to give her a full mani while she purred on her back in his lap. My couch though this was the most thoughtful thing it's witnessed to date. My thought was why doesn't she do that for me? Lisa's in the background still defrosting from the quick cigar foray into the garden.

Sunday: After football (and more brie cups) at Dave and Lisa's and dinner with Caro, I'm now set up doing laundry and watching The Big Sleep. Bogart, Bacall and Bounce then bed..I've got an hour in brie purgatory at 6am.