While the 4th of July celebrates our country's independence from Great Briton bossing us around and telling us what to do, Supper Sanity Club celebrates our independence from the conventions of cooking, respectable table conversation, the every day dinner party, and what's considered casual drinking.For our pre-4th SSC, Laura put together a sparking and explosive Independence Day pre-game. Meat, potatoes, avocado and corn salad, and fresh berry angel food cake ? Damn girl, you have me feeling all patriotic just writing about it!
Chipolte Meatloaf Cheeseburgers
1 pound ground pork
1 pound ground beef
6-8 teaspoons minced chipotle in adobo plus 3-5 teaspoon adobo sauce (depending on taste) plus additional 3 teaspoons adobo sauce for chipolte mayo
5 garlic cloves, forced through a garlic press
8 slices Muenster cheese
8 hamburger buns, toasted
1/4 cup mayonnaise
1/4 cup greek yogurt
2 large tomatillo (1/4 pound), husked and rinsed, then sliced
1 avocado, sliced
1 cup cilantro sprigs
Gently mix pork,beef chipotle/adobo, garlic, and little salt until just combined. Form into 48(1/2-inch-thick) patties. Oil grill rack or grill pan, then grill patties, covered, 4 minutes over medium heat.
Flip patties and top with a slice of cheese. Grill until just cooked through,
2-3 minutes more.
Mix additional adobo sauce, mayonnaise and greek yogurt, spread on toasted buns. Assemble burgers with tomatillo, avocado and cilantro
Roasted Potato Wedges with Chipolte MayoFor potatoes:
1 teaspoon ground cumin
1 teaspoon dried oregano
6 tablespoons olive oil
3 pounds baking potatoes (about 5 medium), each cut into 8 wedges each
For chipolte mayonnaise:
1/2 cup mayonnaise
1/4 cup greek yogurt
1 1/2 tablespoons adobo sauce or chipolte salsa (flavor to taste)
Roast potatoes:
Preheat oven to 450°F with pan in. Stir cumin, oregano, and 3/4 teaspoon salt into oil in a large bowl. Add potatoes and toss. Arrange potatoes, cut sides down, in 1 layer in hot pan and roast, turning once, until golden, about 40 minutes.
Mayonnaise:
Stir together mayonnaise, greek yogurt, chipolte and 1/4 teaspoon salt in a small serving bowl.
Serve potatoes with mayonnaise.
Fresh Avocado Summer SaladMixed greens
2 Avocados
1 bag roasted corn defrosted (Laura prefers Trader Joes brand)
1 lime squeezed
1/2 cup Cilantro
Olive Oil to taste
Salt to taste
Mix all ingredients together in bowl just before serving. That's it!
Angel Food Cake with Berries & Whipped Cream
We have a more complex version of this that we'll post next week, but if you want to make something quick & delicious, this is perfect!
Use boxed angel food cake, just add water and bake. Top with homemade whip cream. Laura flavored her's with vanilla and cinnamon. Hell yeah!
Add your choice of fresh berries like strawberries, blueberries or raspberries.
Booze Pairing! (FOR AMERICA!)
Whiskey Smash
What does a whiskey cocktail say about its drinker? 'Hey, I want a real drink, and I’m not fucking around!'
The strong, flavorful, and refreshing the Whiskey Smash has become
this booze blogger's favorite drink of summer 2011.
2 pieces lemon
2 - 3 mint leaves
3/4 oz simple syrup (sugar)
1 1/2 oz Old Overholt rye whiskey
1 oz soda water
ice
Mix. Get tanked (for AMERICA)!
Whiskey smash modeling; The spread (for AMERICA!)...also half of Arlan; Whiskey even more smashed!
Cheers!
Christa, Phoebe & Laura
About Laura
Laura manages consumer marketing for Sonos, a wireless music system. Her great loves are travel, music, eating and drinking – a nice pairing, don’t you think? Since she’s managed to find a job that has to do with music, all her spare time is spent traveling the world tasting local libations and looking for her next great meal. Born and raised in organic Oregon, Laura has always had a taste for fresh and local food and recently has been getting pretty good at making it on her own,thanks to her weekly vegetable delivery from Boston Organics!
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