Sweet Home Alabama

The gourmet girls met on Tuesday, October 25 for another fabulous evening of food and friends!  (I know, it's about time I get this post up!)  We met at Lara's for a good 'ol southern meal.  Lara grew up in Huntsville, Alabama and wanted to share some of her southern cuisine with us.  Boy are we glad she did!  We started the evening out with Antipasto Kabobs, a recipe my sister-in-law Whitney shared with me.  Our main dish was Shrimp and Grits by Lara; YUM!  LS decided to stick with the theme for her side dish and favored us with Fried Green Tomatoes, fresh from her garden!  She served an Onion Relish to go with.  Lynley provided some delicious orange rolls and Jodi made Black and White Brownies, complete with ghost decorations on top!  Unfortunately Raquel and Andrea weren't able to join us.  Stay tuned for our next gourmet gathering on Tuesday, November 15!

 

Antipasto Kabobs

1 9 oz package of Three Cheese Tortellini (I used Buitoni, but Costco has better tortellini) cooked to package directions
Grape or cherry tomatoes (I used grape)
1 can Medium or Large pitted Black Olives (I used extra large)
1 5.75 oz jar Green Olives (I used the pimento stuffed ones)
2 12 oz containers of marinated mozzarella balls (I just bought the large container at Costco.  Much more cost effective and great flavor).
30 slices of Salami, cut in half (I just bought the Kroger brand)
1 cup Balsamic Vinaigrette Salad Dressing (store bought or homemade – I made mine with ¾ cup olive oil, ¼ cup balsamic, 2 TBS brown sugar, ½ tsp salt, ½ tsp pepper, 2 cloves garlic minced, juice of ½ of a lemon)
Skewers (I cut mine down)

Place the cooked tortellini in a bowl or large gallon freeze bag. Pour the salad dressing over the top and marinade in the fridge for a few hours (I did mine overnight). Drain the pasta.  Place one of each item onto the skewer using the pointy side.  This can be made a few hours in advance. Just cover tightly and place in the refrigerator.  (I think it’s actually a better flavor if they marinate together for a few hours).

  Lynley, Bridget & Jodi

 Lynley helping out in the kitchen

 Hostess Lara & Bridget

The table loaded up with food!

Shrimp and Grits

Fried Green Tomatoes

Onion Relish to go with the Fried Green Tomatoes

2 white onions, diced

1/2 cup mayonnaise

1/2 cup rice wine vinegar

2 tablespoons brown sugar

2 tablespoons chopped chives

Rhodes Orange Rolls

(We'll forgive Lynley since she recently had major surgery, plus they're delicious!)

 Black and White Brownies

Brownie Layer

1 pound butter, softened

4 cups sugar

1 cup cocoa

2 tsp salt 

6 eggs

4 tsp vanilla

3 cups four

Cream butter and sugar together.  Mix in remaining ingredients in order listed.  Bake in greased jellyroll pan at 350 degrees for 30 minutes. 

Vanilla Butter Cream Layer

1 cup butter, softened

4-6 cups (1 pound) powdered sugar

1/2 cup cream

2 tsp vanilla

For the vanilla butter cream layer:

Cream the butter thoroughly with an electric mixer.  Gradually add the powdered sugar alternately with the cream.  Add the vanilla and beat until very light and fluffy.  Spread evenly over the cooled brownie layer.  Chill in the refrigerator at least 10 minutes.

Topping

1 cube + 1 TBS butter

1 TBS vanilla

1 1/2 cups semi sweet chocolate chips

Melt butter and chocolate chips.  Add vanilla.  Pour over cold brownies, tipping pan to cover evenly.  To cut brownies use a very sharp thin bladed knife.