June 2008: On a Stick

June cooking club will be 7:30, Tuesday, June 10th at Jeri's house. I will e-mail out directions because I've moved.

This month's theme is "Food on a Stick". You can choose to interpret this however you want. Skewers, toothpicks, lollipop sticks... whatever you bring just make sure it's served on a stick. If anyone wants to grill something, just let me know. I will get everything hot for you.

Jeri: Spinach salad with shrimp skewers and warm bacon vinaigrette
Alma: chocolate fondue
Jenny: fruit skewers
Sarah: cheese fondue
Heather:
Bethany: Frozen Bananas (a la Arrested Development)
Hannah:
Jill: chicken satay with spicy peanut dipping sauce...yum!
Kristen: grilled teriyaki vegtables
Kelsey (our newest member!): Cupcake Pops

PS: A cute dessert idea if anyone wants to do it.

Also, for your amusement: Jalapeño... on a Stick



WARM SPINACH SALAD
Source: Andrew McCoy and Scott's Seafood Grill and Bar
Servings: 6

HOT BACON BALSAMIC VINAIGRETTE:
7 egg yolks*
1 1/2 cups extra virgin olive oil
1/2 cup Balsamic vinegar
1/4 pound cooked bacon, drained, crumbled
1 shallot, roasted
3 cloves garlic, roasted
1 tablespoon Dijon mustard
2 teaspoons brown sugar
1 teaspoon Worcestershire sauce
Salt and pepper, to taste
SPINACH SALAD:
3 cups spinach
1 egg, chopped
2 teaspoons bacon bits
1 shallot, roasted
1 teaspoon feta cheese
3 Belgian endive leaves
4 jumbo shrimp, (16-20 size), grilled

HOT BACON BALSAMIC VINAIGRETTE:
With a blender or hand mixer, emulsify egg yolks and oil until thick and creamy. Add vinegar and all other ingredients, and season to taste with salt and pepper.

SPINACH SALAD:
Heat dressing over low heat and toss with spinach until it begins to wilt.

Plate spinach and garnish with the rest of the ingredients, placing grilled shrimp/prawns on top.
Editor's note:

COOKING EGG YOLKS FOR USE IN RECIPES
The following method can be used with any number of yolks.

In a heavy saucepan, stir together the egg yolks and liquid from the recipe (at least 2 tablespoons liquid per yolk). Cook over very low heat, stirring constantly, until the yolk mixture coats a metal spoon with a thin film, bubbles at the edges or reaches 160° F. Immediately place the saucepan in ice water and stir until the yolk mixture is cool. Proceed with the recipe. - Source: American Egg Board