Chefs’ Favorites – September Dinner

Shrimp Vera CruzOur hosts selected some of their favorite ingredients to come up with this enticing menu of creamy mushrooms, crab cakes, shrimp Veracruz and chocolate (with a bite). Start with sparking wine or festive cocktail, a precursor to a season of celebration.

MENU & RECIPE LINKS: Make sure to check servings and adjust for 8

APPETIZER:  Creamed Mushrooms on Chive Butter Toast
Simple and elegant. Serve on suggested brioche or baguette slices. Original NYT recipe says it servers 2, so adjust accordingly for pre-dinner bites. 

FIRST COURSE: Maryland Crab Cakes with salad greens
Recipe serves 4, so make sure to double. Fred recommends best lump crab meat from the seafood section, not shredded or canned. Serve with your choice of salad greens and remoulade (or other crab cake sauce). Some great tips in the reader comments.

MAIN ENTREEShrimp Veracruz served with rice and garlic spinach
This recipe serves four, so make sure to double. Use best quality fresh shrimp from Central Market or Quality Seafood. Central Market will clean shrimp if you ask.Best to order in advance so it will be ready.
SIDE: Quick sauteed spinach with garlic (double this one too)

DESSERT: Chocolate-Ancho Creme Brulee 
Heat, sweet and chocolaty.

Reminder to hosts:  Use this handy COST CALCULATOR when dividing up costs after the meal.

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