Wow! I am actually getting June's gourmet night posted before August's occurs! (We took July off due to a few of the gourmet girls' exotic travel schedules.) And I am a slacker because I am planning a wedding! (In case you haven't figured it out by now, I am Bridget . . .) So, June 11,2009 we were dazzled by Lynley's fine barbecuing skills! Well, we started the night off with an awesome appetizer by Lara (pretty much Superbowl food as Lara described it). Salad by Andrea, Sweet Potato Fries by Bridget, Corn and Black Bean Salad with Basil-Lime Vinaigrette by Jodi, delicious ribs by Lynley (no not one rack, but two), and an amazing Raspberry Almond Torte by our newest gourmet member, Raquel Carter!
Lynley, Lara, Jodi, Bridget, Raquel
Bridget, Raquel, Andrea, Lynley
Buffalo Chicken Dip3 large cans chicken
1 cup ranch dressing
1 small bottle Franks Hot Sauce
2 (8 oz) pkgs cream cheese
16 oz shredded Colby/Jack cheese
Mix all together on stove, cook until all cheeses are melted and heated all the way through. Serve with Fritos Scoops or tortilla chips. (I divided the recipe by 1/3 for our evening. It makes a ton. Reheats very well).
Some sort of awesome salad created by Andrea 
BBQ Ribs1. "Basic BBQ Rub - Made up by Lynley"
2. Rootbeer Barbecue Sauce 
Baked Sweet Potato "Fries"2 medium sweet potatoes, peeled
2 tablespoons good olive oil
1 tablespoon light brown sugar
1/2 teaspoon kosher salt, plus extra for sprinkling
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.
Halve the sweet potatoes lengthwise and cut each half into 3 long spears. Place them on a sheet pan and toss with the olive oil. Spread the potatoes in one layer. Combine the brown sugar, salt, and pepper and sprinkle on the potatoes. Bake for 15 minutes, and then turn with a spatula. Bake for another 5 to 10 minutes, until lightly browned. Sprinkle lightly with salt and serve hot.
