A fascinating group of women convened in Atlanta last week – The Committee of 200. These 400+ movers and shakers are

some of the world’s most
successful women entrepreneurs and corporate leaders. They represent over 100 industries in the U.S., Europe, Asia, Canada and Latin America, employ more than 2.5 million people, and generate more than $200 billion in annual revenues. So now that I have given you the amazing statistics, let me tell you how interesting, thoughtful and appreciative my dinner guests were on Saturday night. I had the pleasure of providing one of the “dine arounds” hosted by an extraordinary Atlanta member, whose gracious home provided a perfect background for a fun evening. The following is the menu for the evening, along with some of the favorite recipes from the evening, and wine choices with description.
COMMITTEE of 200 Dinner

MINGLE with Appetizers
South American Salsa with Corn Chips
Basil Thyme Pesto Cheesecake and Crackers
Garlic Marinated Olives and Fresh Roasted Almonds

Fresh Crisp Lettuces Tossed with Lemon Vinaigrette

Churrasco Style Beef and Fish Skewers with Chimichurri Sauce
Grilled Toasts
Herbed Green Beans
Peruvian Potatoes

Flourless Chocolate Cake with Dulce de Leche

Basil Thyme Pesto Cheesecake and Crackers
Check out this week’s Friday Four – Basil Thyme Pesto Cheesecake -103009 for this delicious recipe and a Wine Pairing, plus a couple of great kitchen tips!

Churrasco Style Beef and Fish Skewers with Chimichurri Sauce
2 Lbs Beef cut into Strips
2 Lbs Fish cut into Strips

1 Recipe Churrasco-style Dry Rub
Chimichurri Sauce
Grilled Bread to Serve

Place the steak and fish in separate plastic bags and add ¼ – ½ cup of the dry rub. Close the bag and massage to coat. Leave in the frig 1 hour up to overnight. Grill or broil until desired doneness. Serve with on Grilled Bread with Chimichurri Sauce.

Churrasco-style Dry Rub

2 Tsp Kosher or Sea Salt

2 Tsp Black Pepper

2 TB Garlic Powder
2 TB Smoked Paprika
2 Tsp Ground Cumin

4 TB Dark Brown Sugar

Mix all spices together in a small bowl. Add brown sugar and mix thoroughly. 

Chimichurri Sauce

1 Cup Parsley, (Packed)
1/2 cup Olive Oil

1/3 Cup Red Wine Vinegar

½ Cup Cilantro, (Packed)
2 Cloves Garlic, Peeled

¾ Tsp Red Pepper Flakes
½ Tsp Cumin
½ Tsp Salt

Combine all the ingredients in a food processor or blender and blend well. Let set for at least 2 hours before serving.

Flourless Chocolate Cake with Dulce de Leche

4 oz White Chocolate
16 oz Bittersweet Chocolate
½ Cup Espresso or Very Dark Coffee
½ Cup Orange Liqueur
1 Cup Chopped, Toasted Pecans
1 LB Unsalted Butter
8 Eggs
Prepared Dulce de Leche, or a Very Dark Chocolate Bar
9” or 10” Springform Pan, lined with Parchment Paper and Coated with Non Stick Spray

Step One
Preheat the oven to 350F. Melt the chocolates, coffee, liqueur and butter in a double boiler, stirring until the chocolate is melted. Set aside to cool.

Step Two
Whisk the eggs; then add to the cooled chocolate mixture. Stir in the pecans and pour into the springform pan.

Step 3
Bake at 350F for 50 – 60 minutes, or until top looks set. Turn off the oven, open the door and allow to cool for 30 minutes. Refrigerate at least 8 hours before serving. Slice small pieces with a hot knife and top with whipped cream and if desired – Dulce de Leche. (Or for another “take on the cake” try grated a very dark chocolate bar over the whipped cream and the plate)

Crios Torrontos
A women winemaker with a fabulous reputation for high end Malbac, Susana Balbo is the mastermind behind this great-value-for-the-money white. Hailing from the slopes if the Andes in northern Argentina, this Torrontes is very fruity, floral and aromatic. If you are a fan of Viognier, Dry Rieslings or Gewurztraminers you will love wines made from the Torrontes grape.
AROMA: Citrus, Stone Fruits like Peaches or Apricots, Floral
TASTE: Green Apples, Floral, Herbs, Good Acidity
FINISH: Medium

Catena Malbac
This winner comes from a winery that produces 4 labels from inexpensive and good – to expensive and great. Malbac, one of the traditional grapes used in fine Bordeaux wines has been embraced by Argentina. And perfected there. Serious quality and exceptional price make this an excellent partner to any kind of South American or North American grill or barbeque.
APPEARANCE: Deep Ruby tending towards Purple
AROMA: Black cherries, black berries, vanilla, spice
TASTE: Dark Berries, Chocolate, Spices and Mineral
FINISH: Medium to Long

Pin It on Pinterest

Share This