Designing Dinner Parties

Dinner parties havee been a common appearance over the past few years at my home. I have tried repeatedly to come up with new and exciting menus for each one. This weekend we are having yet another dinner. Here is what I have come up with.

Pork Souvlaki with Squash and Apples and Rosemary Mashed Potatoes

Pork Souvlaki: (adapted from foodnetwork.com)
Serves 6-8
2 shallots, minced
2 cloves of garlic
1 tsp rosemary
1 tsp oregano
1 Jalapeno pepper seeded and minced or 1 Serrano pepper
1 tsp lemon zest
1 lemon juiced
1/2 cup extra virgin olive oil
2 lbs pork tenderloin, trimmed and cut into 1 1/2 to 2 inch chunks

Prepare at least 3 hours ahead. Combine shallots, garlic, oregano, rosemary, jalapeno, lemon zest and juice, and olive oil in a large resealable plastic bag. Add the pork and turn to coat. Marinate in refrigerator for 3 hours or overnight.

Soak 12-16 wooden skewers for 20 mins in water.

remove pork from marinade and thread pieces on to each skewer making sure there is room to hold the skewer at the ends. (about 3 pieces per skewer)

Grill 3-5 mins on each side until cooked through.

Rosemary Potatoes

8 regular russet potatoes peeled and sliced into chunks
1 yellow onion diced
1 clove garlic minced
2 tsp rosemary
1 tbs butter
1/2 cup of milk (more if needed)
1 tsp olive oil

boil potatoes until fork tender. While boiling potatoes. Saute onions and garlic in olive oil until just toasted, about 3 to 5 mins. Mash potatoes with butter and milk. Add toasted onions and garlic, rosemary, and mix well.

Squash and Apples (adapted from foodnetwork.com)
1 clove garlic minced
1 small butternut squash pealed and sliced into 1 inch cubes
2 apples, pealed and sliced in to 1/2 inch pieces.
1 med red onion cut into 1/2 inch pieces
2 tsp rosemary
1 tbs brown spicy mustard or dijon mustard
salt and pepper to taste

preheat oven to 425. Mix rosemary, mustard, salt and pepper, and garlic in a bowl and toss apples, onions, and squash with the mixture. Create a foil packed in a baking dish and place apples and squash mixture in the dish and cover with foil. Poke holes in the foil to let the steam escape. Bake for 30 to 35 mins.