The Welcoming Club of Garden City

GARDEN CITY WELCOMING CLUB

FALL MENU 2009

Tailgate party/ buffet

Hop Skip and Go Naked Punch

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Hot Wings with Blue Cheese Yogurt Sauce

Southwestern Eggrolls

Roasted Corn Salsa

Texas German Potato Salad

Pulled Pork Sandwiches

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Pumpkin Roll

Caramel Apple Cheesecake

Host:                Hop Skip and Go Naked Punch

Pulled Pork Sandwiches

Couple #2:       Hot Wings with Blue Cheese Yogurt Sauce

                        Roasted Corn Salsa

Couple #3:       Southwestern Eggrolls

                        Caramel Apple Cheesecake

Couple #4:       Texas German Potato Salad

                        Pumpkin Roll

Hop Skip and Go Naked Punch

Recipe courtesy www.fineliving.com

Ingredients:

Six 12-oz. cans of beer 
1 pint of Canadian whiskey 
One 12-oz. can of frozen lemonade concentrate 
2 liters of lemon-lime soda

Preparation:

1. In a gallon container add beer, whiskey and frozen lemonade (and optional lemon-lime soda).
2. Stir and serve over ice.

Hot Wings with Blue Cheese-Yogurt Sauce

Recipe courtesy Bobby Flay, 2007 www.foodnetwork.com

Prep Time:

25 min

Cook Time:

40 min

Level:

Intermediate

Serves:

8 servings

Ingredients

For the Blue Cheese Sauce:

• 2 cups Greek yogurt
• 1/2 cup crumbled blue cheese (recommended: Cabrales)
• 4 tablespoons finely grated red onion
• 4 tablespoons finely chopped fresh cilantro leaves
• Salt and freshly ground black pepper

For the Hot Wings:

• Peanut oil
• 2 cups all-purpose flour
• Salt and freshly ground black pepper
• 4 teaspoons ancho chili powder, plus 2 tablespoons
• 2 teaspoons garlic powder
• 4 pounds chicken wings split at the joint, wing tips removed and discarded
• 1 cup red wine vinegar
• 2 to 4 tablespoons pureed chipotle chile in adobo
• 2 tablespoons New Mexico chili powder
• 2 tablespoons Dijon mustard
• 2 teaspoons salt
• 2 to 4 tablespoons honey
• 2 sticks unsalted butter, quartered
• Finely chopped fresh cilantro leaves, for garnish
• Jicama sticks (instead of celery)

For the Blue Cheese Sauce:

Directions

Stir together the yogurt, blue cheese, red onion, cilantro and salt and pepper in a bowl. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

For the Hot Wings:

Heat 2-inches of the oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer.

Stir together the flour, salt, pepper, to taste, 4 teaspoons ancho chili powder and garlic powder in a shallow bowl. Season the wings with salt and pepper and add the wings in batches to the flour mixture to lightly coat and tap off excess flour. Add the wings in batches and cook until golden brown and cooked through, 8 to 10 minutes. Remove with a slotted spoon and place on a plate lined with paper towels.

Bring the vinegar, chipotle puree, 4 tablespoons chili powder and New Mexico chili powder to a simmer in a large high-sided saute pan over medium heat. Remove the mixture from the heat and whisk in the mustard, salt, honey, and butter until smooth. Add the wings to the mixture and toss to coat. Garnish with cilantro and serve with jicama sticks and blue cheese sauce.

Southwestern Egg Rolls

Allrecipes

SERVINGS: 8

INGREDIENTS

• 3 tablespoons and 1/2 teaspoon vegetable oil
• 1-5/8 skinless, boneless chicken breast half
• 3 tablespoons and 1/2 teaspoon minced green onion
• 3 tablespoons and 1/2 teaspoon minced red bell pepper
• 1/2 cup and 2 teaspoons frozen corn kernels
• 1/3 cup and 1 tablespoon black beans, rinsed and drained
• 3 tablespoons and 1/2 teaspoon frozen chopped spinach, thawed and drained
• 3 tablespoons and 1/2 teaspoon diced jalapeno peppers
• 2-1/2 teaspoons minced fresh parsley
• 3/4 teaspoon ground cumin
• 3/4 teaspoon chili powder
• 1/2 teaspoon salt
• 1-5/8 pinches ground cayenne pepper
• 1 cup and 3 tablespoons shredded Monterey Jack cheese
• 8 (6 inch) flour tortillas

DIRECTIONS

This recipe's Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 5 servings.

1. Rub 1 tablespoon vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining 1 tablespoon vegetable oil in a medium saucepan over medium heat. Stir in green onion and red pepper. Cook and stir 5 minutes, until tender.
3. Dice chicken and mix into the pan with onion and red pepper. Mix in corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Wrap tortillas with a clean, lightly moist cloth. Microwave on high approximately 1 minute, or until hot and pliable.
5. Spoon even amounts of the mixture into each tortilla. Fold ends of tortillas, then roll tightly around mixture. Secure with toothpicks. Arrange in a medium dish, cover with plastic, and place in the freezer. Freeze at least 4 hours.
6. In a large, deep skillet, heat oil for deep frying to 375 degrees F (190 degrees C). Deep fry frozen, stuffed tortillas 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Roasted Corn Salsa

Servings: 8 Servings

Ingredients

·                                 3  ears corn, shucked

·                                 4  medium tomatoes (about 1 1/2 lb.), chopped

·                                 2  onions, diced

·                                 1/4  cup  olive oil

·                                 2  tablespoons  red wine vinegar

·                                 salt and black pepper

·                                 1/4  teaspoon  Tabasco sauce (or to taste)

·                                 2  tablespoons  chopped flat-leaf parsley

Preparation

Preheat a broiler or prepare a charcoal fire and let burn to a gray ash. Place corn on a broiling pan or grill set about 6 inches from heat source. Cook, turning often, until kernels have softened and are lightly browned, about 10 minutes. Let cool, then cut off kernels from each ear (you'll have about 3 cups).

In a large bowl, combine corn kernels, tomatoes, onions, olive oil, vinegar, salt, pepper and Tabasco sauce. Add parsley and stir well. Chill until ready to serve.

Texas German Potato Salad

From: Allrecipes

8 servings

 INGREDIENTS (Nutrition)

• 2 pounds red potatoes, scrubbed
• 1 (12 ounce) package sliced bacon
• 2 cups sour cream
• 2 tablespoons light mayonnaise
• 2 tablespoons prepared yellow mustard
• 1 bunch green onions, chopped
• 3/4 cup chopped green olives
• 5 hard-cooked eggs, chopped
• 1 pinch Italian seasoning
• 2 tablespoons ranch salad dressing
• 1 pinch paprika, as garnish

DIRECTIONS

1. Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook until tender enough to pierce with a fork. Drain, cool enough to handle, and cut into cubes.
2. Meanwhile, cook bacon in a large skillet over medium heat until browned and crisp. Remove from the pan with a slotted spoon and drain on paper towels. Reserve bacon grease.
3. In a large bowl, combine the potatoes, sour cream, mayonnaise, mustard, green onions, olives, eggs, Italian seasoning and ranch dressing. Crumble the bacon into the bowl and pour half of the reserved bacon grease over all. Stir gently until everything is evenly distributed. Garnish with a dash of paprika before serving.

Pulled Pork Sandwiches

Recipe courtesy EatingWell.com.

Prep Time:

1 hr 0 min

Inactive Prep Time:

--

Cook Time:

5 hr 0 min

Level:

Easy

Serves:

12 servings, 3 ounces each

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 medium yellow onions, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 2 teaspoons paprika
• 1 teaspoon cayenne pepper
• 12 ounces beer, preferably lager (1 1/2 cups)
• 3/4 cup ketchup
• 3/4 cup cider vinegar
• 1/2 cup whole-grain mustard
• 2 tablespoons tomato paste (see Ingredient notes)
• 1 canned chipotle pepper in adobo sauce, minced, plus 1 tablespoon adobo sauce
• 1 5-pound bone-in Boston butt (see Ingredient notes)
• Sandwich or dinner rolls

Directions

Preheat oven to 300°F. Heat oil in a large Dutch oven over medium-low heat. Add onions and cook, stirring occasionally, until lightly browned and very soft, about 20 minutes.

Increase heat to high; add chili powder, cumin, paprika and cayenne and cook, stirring, until fragrant, 1 minute. Add beer, ketchup, vinegar, mustard, tomato paste, chipotle pepper and adobo sauce; bring to a boil. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the sauce is slightly thickened, 10 minutes. Meanwhile, trim all visible fat from the pork.

Remove the pan from the heat and add the pork, spooning sauce over it. Cover the pan, transfer to the oven and bake for 1 1/2 hours. Turn the pork over, cover, and bake for 1 1/2 hours more. Uncover and bake until a fork inserted into the meat turns easily, 1 to 2 hours more.

Transfer the pork to a large bowl and cover with foil. Pour the sauce into a large measuring cup or glass bowl and refrigerate until the fat and sauce begin to separate, 15 minutes. Skim off the fat. Return the sauce to the pan and heat over medium-high until hot, about 4 minutes.

Remove the bone and any remaining pieces of fat from the meat. The bone should easily slip away from the tender meat. Pull the pork apart into long shreds using two forks. Add the hot sauce to the meat; stir to combine. Serve hot with sandwich or dinner rolls.

Pumpkin Roll

Recipe courtesy allrecipes.com

SERVINGS: 16

 INGREDIENTS

• 3 eggs
• 1 cup white sugar
• 2/3 cup canned pumpkin
• 3/4 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1/2 cup chopped walnuts
• confectioners' sugar for dusting
•  
• 1 cup confectioners' sugar
• 3/4 teaspoon vanilla extract
• 2 tablespoons butter, softened
• 8 ounces cream cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 15x10x1 inch baking pan and line with parchment paper. Grease and flour the paper.
2. In a large bowl, beat eggs on high for five minutes. Gradually add white sugar and pumpkin. Add flour, cinnamon, and baking soda. Spread batter evenly in pan. Sprinkle walnuts evenly on top.
3. Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched. Immediately turn out onto a linen towel dusted with confectioners sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
4. To Make Filling: Mix confectioners sugar, vanilla, butter or margarine, and cream cheese together till smooth.
5. Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

Caramel-Apple Cheesecake

Yield

16 servings (serving size: 1 cheesecake wedge and 1 tablespoon topping)

Ingredients

·                                 CRUST:

·                                 1  cup  graham cracker crumbs (about 8 cookie sheets)

·                                 1  tablespoon  egg white

·                                 1  tablespoon  water

·                                 Cooking spray

·                                 
CHEESECAKE:

·                                 1 3/4  cups  sugar

·                                 1/2  cup  light sour cream

·                                 3  tablespoons  all-purpose flour

·                                 1/2  teaspoon  ground cinnamon

·                                 1 1/2  teaspoons  vanilla extract

·                                 1/4  teaspoon  ground nutmeg

·                                 2  (8-ounce) blocks 1/3-less-fat cream cheese, softened

·                                 1  (8-ounce) block fat-free cream cheese, softened

·                                 4  large eggs

·                                 
TOPPING:

·                                 1/3  cup  sugar

·                                 3  tablespoons  water

·                                 1/2  teaspoon  fresh lemon juice

·                                 1  tablespoon  butter

·                                 2  tablespoons  half-and-half

·                                 1 3/4  cups  thinly sliced peeled Granny Smith apple (about 8 ounces)

·                                 Dash of nutmeg

Preparation

1. Preheat oven to 400°.

2. To prepare crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture lightly into bottom of a 9-inch springform pan coated with cooking spray. Bake at 400° for 6 minutes. Remove from oven; cool on a wire rack. Wrap outside of pan with a double layer of foil. Reduce oven temperature to 325°.

3. To prepare cheesecake, place 1 3/4 cups sugar and next 7 ingredients (through fat-free cream cheese) in food processor; process until smooth. Add eggs, 1 at a time; process until blended. Pour cheese mixture into prepared pan. Place springform pan in a large roasting pan; add hot water to larger pan to a depth of 1 inch.

4. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove from oven; let stand in water bath 10 minutes. Run a knife around outside edge of cheesecake. Remove pan from water bath; cool on a wire rack to room temperature. Cover and chill at least 8 hours.

5. To prepare topping, combine 1/3 cup sugar, 3 tablespoons water, and lemon juice in a small, heavy saucepan; cook over medium-high heat until sugar dissolves, stirring frequently. Cook 4 minutes or until golden (do not stir). Remove from heat. Add butter to pan; gently stir until butter melts. Stir in half-and-half. Cool slightly.

6. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add apple to pan; sauté 5 minutes or until lightly browned. Stir in sugar mixture and nutmeg. Serve topping with cheesecake.