"philo-meringue-berry madness!"

And the award goes to Chris and Alexis!!

The Nelson Family Secret

What does Chris Nelson do to that rack of lamb, every time, that causes our mouths water with such anticipation? It's easy and simple and fit for a king. Where did he get this recipe? From Mama Char of course!

First coat the rack with Gulden's Spicy Brown Mustard. Cover with plain bread crumbs. Heat oven to 325 degrees. Cook 30-40 min per pound, until internal thermometer reads 140. Rest for at least 15 min. The longer it rests the juicier and tastier the meat.

This recipes pairs well with chive and cheddar mashed potatoes.

Katie Cupcake!

After recently going to a party down in the South Bay, I was given the nickname "Katie Cupcake". Emily, my best friend and Savory Deliciousness's number one PR Girl, made everyone try the cupcakes I had made. Everyone was walking around with creamcheese frosting and coconut stuck to their faces. The person we all really need to thank for these delightful little cakes is Ina Garten.
http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/index.html

Savory Sunday Nights at Club Clayton

What to cook???? We've got a pound of dungeness crab sitting in the fridge, 6 petite fillets left over from the last supper club currently thawing out on the counter, and a rack of lamb Chris picked up at Restaurant Depot on Wednesday. What to cook? What sort of delicious creations are we going to come up with the ingredients we have? One quick trip to the Haight Street Market for some fresh veggies and herbs, and we'll be cooking up some Savory Deliciousness in the kitchen of Club Clayton.

More Supper Club Secrets...................

Juniper Berry and Fennel Spiced Beef Tenderloin:

In spice grinder grind 1 tablespoon juniper berries, 2 tablespoon fennel seeds, 4 black peppercorns, salt. Rub on beef tenderloin fillets. Allow to sit at room temperature for 1 hour. Pre-heat grill to high temp. Place fillets on grill for 3 min on each side, only flipping once, until inside temperature reaches 140 degrees. Allow fillet to sit for about 4-5 min before serving.

Burrata Salsa:

In blender add 4 oz burrata or mozzarella cheese, 1-2 tablespoon whole milk, 2 tablespoon lemon juice, 2 tablespoon olive oil, salt and pepper. Makes about 1 1/4 cup. Drizzle over grilled beef tenderloin.

Supper Club Secrets............Beet Salad

BEET SALAD

6 beets
fresh basil
1/2 cup ricotta
arugula
balsamic vinegar
oil
salt and pepper


Boil beets for about 20 min, or until able to stick fork through the beet. Remove beets from water. Allow beets to cool. Peel skin off beets and slice. 2-4 cups arugula in salad bowl, or handful on individual plates. Place beets over greens, top with ricotta cheese, and chopped basil. Drizzle with balsamic vinegar, oil, salt, and pepper.

S.D.U.

Savory Deliciousness goes underground for a night of sensuous flavors. Check out the springtime menu posted on the website. There you will find loads of seasonal ingredients that will stimulate your palate. Please email me at kate@savorydeliciousness.com if you are interested in getting on the mailing list.