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.

Citrus Pasta Salad

California has some great citrus fruit to offer right now. So why not take advantage of the juicy oranges and grapefruit and amaze your friends with this tasty fresh citrus salad.

http://www.leitesculinaria.com/recipes/cookbook/fregola_salad.html

I suggest adding more fruit and basil to the salad to add more flavor. Blood oranges add great color to this dish however add them right before serving. Due to there vibrant color they easily bleed and will stain the pasta purple.

Secret Suppers

There will be a secret supper club held on April 16th. The location has been chosen and the menu has been set. If you are interested in getting on my mailing list for a chance to be part of an ultimate dining experience please email me at kate@savorydeliciousness.com. Space is limited and reservations will be based on a first response basis. I look forward to introducing your taste buds to new flavor zones.

Perfecting Marinara Sauce

Each time I make Marinara sauce it tastes better and better. I think I've finally found the perfect combination.................or at least until the next time.

1 large can crushed tomatoes
2-4 cloves of garlic chopped
1 large shallot chopped
olive oil
10-15 fresh basil leaves torn
1 tablespoon sugar
salt and pepper

Saute the shallots and garlic with a couple tablespoons of olive oil over high heat. Add crushed tomatoes, basil leaves, and sugar. Cook over high heat until bubbling reduce to medium temperature. Cook for about 15-20 min allowing sauce to thicken. Add salt and pepper till desired flavor.

Serve over linguine or your favorite pasta. Makes enough sauce for about 4 servings. Serve with fresh grated pecorino romano cheese. Mangi. Mangi.

Grilled Pork with Peanut Sauce

This recipe is great served with sugar snap peas and steamed rice. The peanut sauce is extremely flavorful and satisfies the craving. I substituted the coriander for curry powder.
http://www.finecooking.com/recipes/grilled-asian-pork-tenderloin-peanut-sauce.aspx