Supper Club

 Supper Club is traditionally referred to an establishment that is also a social club, speakeasy or other high class environment.  Historically, supper clubs are labeled as an expensive environment....  In today's Society, it is just simply an opportunity to get together with people you like, enjoy great food and even better conversations!  This past weekend, we were asked to host just such an evening and "entertain" our friends.  Ten of us got together and started the evening off with cocktails in the cellar level featuring my bartender wife's version of a Moscow mule as well as a famed Nobleman(inspired cinnamon simple syrup, honey infused jack Daniels, hard cider and a splash of lemon juice)!  One word, YUM!  

We then enjoyed appetizers of puff pastry wrapped brie with bacon and
toasted points of bread.  Also, a fresh bruschetta with tomatoes, goat as
well as fresh basil.  We laughed and talked and moved upstairs for a little
culinary journey.

Once upstairs, we enjoyed a salad of arugula, blue cheese, simple vinaigrette and pears.  Fantastic.  An array of wines to meet every palate were opened to encourage more great conversation.

I got the task of dinner and, while I couldn't help myself and had to prepare an intermezzo of habanero-mango-raspberry granita; onto the main course we went.

Cheers!

Espresso rubbed sirloin with roasted butternut squash pierogi, black raspberry demi glace, caramelized balsamic red onions, peppers and spinach


Steaks

10 ea 7 oz top sirloin steaks(baseball cut)
1 c brown sugar
2 T Cajun spice
2 T unsweetened cocoa powder
2 T coffee grounds

method:
1.combine all dry ingredients in bowl and mix well.  rub all over steaks and sear in hot pan for 3- 4 minutes each side.  Finish in oven to desired temperature.

Pierogis
4 c flour
2 eggs

3 T olive oil
salt and pepper
6 T sour cream
2 butternut squash(halved and seeded)
1 stick butter
ancho pepper rub
brown sugar
2 T honey
1/2 c asiago cheese, white cheddar cheese or other creamy, nutty cheese
1/2 c heavy cream
1/2 c caramelized balsamic onions-see below
1 T sage leaves(chopped)

method:
1.in 350 degree oven, place oven pan with squash topped with butter, ancho, brown sugar and honey roasting until tender 45 minutes to 1 hour.  remove from heat & scoop pulp into mixing bowl.
2.add onions, sage, cheese and heavy cream.  mix on medium until well combined. remove from bowl.
3.in clean mixing bowl combine eggs, oil, sour cream, salt, pepper and flour until dough forms on medium speed.  let dough rest.
4.roll dough flat and use a small bowl to cut out pierogis.  stuff with butternut mixture and fold over wetting ends to crimp together with fork.
5.sear in canola oil until golden brown and finish heating in oven.

Demi Glace

half a pot of boiling water
10 oz jar black raspberry preserves, seedless
demi glace mix or heavy beef stock mix
1 c caramelized balsamic onions-see below

method:
1.heat all in sauce pan and reduce for several hours to thicker consistency(coats back of spoon)

Caramelized balsamic onions
2 red onions(shaved)
1/2 c sugar
salt and pepper
1 c olive oil
1/4 c balsamic vinegar
1 T sage leaves(chopped)

method:
combine all in saute pan and heat on medium low heat for 12-15 minutes until smelly and good.