S+S chow: soiree menu

Happy Friday! As promised, here are the recipes for our s+s party. Enjoy! 

The Drinks:

The Sadie {SAPPHIRE RASPBERRY MINT COCKTAIL}

INGREDIENTS

• 1 ½ part(s) Bombay Sapphire Gin
• 1 dash(es) Simple Syrup
• Club Soda
• 5 Raspberries
• 4 Mint Leaves
• ½ Lemon

Directions

In a tall glass, muddle the raspberries and mint leaves. Fill the glass with ice and squeeze in the juice from half a lemon. Add simple syrup and BOMBAY SAPPHIRE Gin and mix thoroughly. Top with club soda or lemon-lime soda. Garnish with a sprig of mint.

The Stella {STRAWBERRY CHAMPAGNE}

Ingredients

• 1 tablespoon sweetened strawberry puree
• 6 ounces champagne

Directions

In champagne flutes pour in strawberry puree. Pour champagne over it to blend. It should have a pink blush to it.

The Dinner:

Arugula Salad with Strawberries 

Ingredients

• • 1/2 pint strawberries, rinsed, hulled, and quartered
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 bunches arugula, washed, dried, and trimmed
  • 1/2 cup toasted pecan halves
  • 
    
  • DIRECTIONS

1. In a large bowl, toss 1/2 pint strawberries, rinsed, hulled, and quartered, with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
2. In a small bowl, whisk together another tablespoon balsamic vinegar with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper.
3. To the strawberries, add vinaigrette, 1/2 cup toasted pecan halves, and 2 bunches arugula, trimmed and thoroughly washed and dried. Toss to combine, and serve.

BLACK PEPPER CRUSTED FILET MIGNON WITH TOASTED GOAT CHEESE AND TWICE COOKED RED CHILE SAUCE

INGREDIENTS

• 4 filet mignon steaks, each 1 1/2-inches thick
• 1 tablespoon ground cumin
• 2 tablespoons kosher salt
• 2 tablespoons coarsely ground black pepper
• 4 (3/4-inch thick) slices goat cheese
• Red Chile Sauce, recipe follows
• Chopped cilantro, for garnish

Directions

Preheat the grill to high. Remove the steaks from the refrigerator and let stand at room temperature for 20 minutes before grilling. Meanwhile, combine the cumin, salt, and pepper in a small bowl. Liberally season both sides of each filet with the spice mixture. Grill the filets for about 3 to 4 minutes on each side for medium doneness.

Meanwhile, preheat the broiler. Remove the steaks from the grill onto a baking sheet, and top each with a slice of the cheese. Place under the broiler until cheese is golden brown and soft. Alternatively, use a blow torch or kitchen torch to brown the cheese. Ladle the sauce onto each plate, place the steak in the center, and garnish with chopped cilantro.

Red Chile Sauce:

• 2 tablespoons canola oil
• 1 large red onion, coarsely chopped
• 3 cloves garlic, coarsely chopped
• 2 New Mexican red chiles, lightly toasted
• 2 quajillo chiles, lightly toasted
• 1 ancho chile, lightly toasted
• 6 to 8 cups homemade chicken stock
• 1/4 cup creme fraiche
• 2 tablespoons maple syrup
• Salt and freshly ground pepper