Dinner and a Show

Caddy Shack Night

This summer I have hosted three themed dinner parties, where me and my guests watch a tv show or movie and I cook a meal to match. I f-ing love a theme! It makes the whole dinner party experience feel complete, and I think, lots more fun. I have about a million dinner party theme ideas going through my head (including a late Summer Tomato Dinner featuring a recipe I tested a couple weeks ago (below), Crispy Eggplant with Heirloom Tomato and Burrata), and about the same amount of favorite movies or tv shows to pair with them so this will not be the last time (nor was it the first) I go the dinner and show route.

Here's a recap of the Summer Dinner Series and some recipes to take away and apply at your own awesome dinner party.

Game of Thrones Premiere 

Magnums of wine, and meats galore - Winter is Coming!

Pickled Basque Peppers - Marinated Olives 

Pickled Baby Squash (recipe below)

Tinned Fish - crackers

Stuffed Grape Leaves

Persian Cucumber Spears - Za'tar 

Grilled Steak Tips

Agrodolce Spare Ribs (recipe below)

Lamb - Chiles - Scallions

Jaws Night

Oodles of Seafood and New England-Style Cuisine - You're gonna need a bigger stomach.

Red Currant Cape Codders 

Shrimp Cocktail

Seafood Salad in Cucumber Cups

Corn Fritters

Heirloom Tomato Salad - Fresh Herbs

Clam Chowder - Oyster Crackers

Lobster Roll - chive

Whoopie Pie and Ice Cream Cookie Sandwich

Caddy Shack 

Classic 80's Country Club Cuisine - You'll get nothing and like it.

Blue Hawaiian

Bruschetta

Chicken Satay - Peanut Sauce

Bacon-Wrapped Filet Mignon

Baked Potato - butter - sour cream - green onion

Green Salad - Poppy Seed Dressing

Ice Cream Cake - Snickerdoodles

Agrodolce Spare-Ribs

Serves 4

*Adapted from Food & Wine

Ingredients

One 4-pound rack of pork spareribs, membranes removed

1 tbsp fennel seeds, crushed

1 tsp dried thyme

1 tsp finely chopped fresh thyme

1 tsp crushed red pepper

1 tsp finely chopped rosemary

Kosher salt

Freshly ground black pepper

1 tbsp extra-virgin olive oil

1/2 small red onion, coarsely grated

2 garlic cloves, finely grated

1/2 cup balsamic vinegar

2 tbsps cider vinegar

1/2 cup ketchup

1/3 cup packed light brown sugar

Prep  

1. Preheat the oven to 325°. Line a large rimmed baking sheet with foil and set the ribs on it, meaty side up. With a mortar and pestle, crush the fennel seeds, thyme, crushed red pepper, and rosemary with 1 tablespoon salt and 1 teaspoon black pepper. Rub the spice mix all over the ribs and roast for about 2 hours (meaty side up), until tender.

   

2. Meanwhile, in a medium saucepan, heat the olive oil. Add the onion, garlic and a generous pinch of salt and cook over moderately high heat, stirring, until the onion is softened, 3 to 5 minutes. Add both vinegars along with the ketchup and brown sugar and bring to a boil. Simmer over moderate heat, stirring frequently, until the sauce is thick and reduced to about 1 cup, about 8 minutes.

3. Remove the ribs from the oven and turn on the broiler. Brush the underside with some of the sauce. Broil 8 inches from the heat until browned. Flip and repeat on the other side.

4. Transfer the racks to a work surface. Cut in between the bones to form individual ribs and mound on a platter. Serve with remaining sauce.

Crispy Eggplant with Heirloom Tomatoes and Buffalo Burrata

Serves 4

Using fresh breadcrumbs in this recipe makes for an incredible crust but you can substitute panko or dried bread crumbs if you don’t have fresh.

Ingredients

All-purpose flour, for dredging

3 large eggs, well beaten

2 cups fresh breadcrumbs

4 small or baby eggplants like Japanese or Graffiti (1 to 1 1/4 pounds total), cut into 1/2-inch-thick slices

12 oz heirloom tomatoes, preferably in a mix of colors and sizes

1/2 cup fresh parsley, loosely packed

1/4 cup fresh oregano

1/2 cup fresh basil, loosely packed

1/4 cup fresh chives

2 tbsp fresh squeezed lemon juice (about 1 lemon)

1 tsp salt, or more to taste

1/2 tsp freshly ground black pepper

3/4 cup extra virgin olive oil

Vegetable oil, for frying

1 ball (about 7 ounces) buffalo burrata

Prep

1. Place flour, eggs, and breadcrumbs in 3 separate wide, shallow bowls. Working with 1 eggplant slice at a time, dredge in flour, then dip in egg and then breadcrumbs. Transfer to a wire rack set in a rimmed baking sheet and refrigerate 30 minutes.
2. Meanwhile, slice tomatoes, halve or quarter the smaller ones, look for a nice assortment of shapes. Season with salt and pepper.
3. In a small food processor blend fresh herbs, lemon juice, and salt and pepper until chopped. Add olive oil until smooth and a little bit runny (more like a dressing than a salsa).
4. Heat about 1/4 inch vegetable oil in a large skillet over medium-high heat until shimmering. Add enough eggplant slices to fill but not crowd skillet and fry, flipping once, until deep golden brown and crunchy, 1 to 2 minutes on each side. (Lower heat slightly, if necessary.) Remove with a slotted spoon, drain on a clean wire rack set in a rimmed baking sheet, and season with salt. Discard used oil and repeat process with fresh oil and remaining eggplant.
5. Arrange eggplant and tomato on a platter. Tear burrata into chunks, place around the platter, and season with salt and pepper and finish by drizzling with the fresh herb oil.

Pickled Baby Squash

Makes 1 quart

Ingredients

1 pound baby squash or zucchini

6 sprigs fresh thyme, divided

6 garlic cloves, smashed

1 cup apple cider vinegar

1 tablespoon mustard seed

1 tablespoon kosher salt

1 teaspoon sugar

Prep

1. Cut squash into pieces (halve longer squash, quarter patty pans). Place squash, 3 thyme sprigs, and garlic in a 1-quart jar. Bring vinegar, mustard seed, salt, sugar, remaining 3 thyme sprigs, and 1 cup water to a boil in a small saucepan, stirring to dissolve salt and sugar. Pour into jar with squash mixture. Cover, let cool slightly, and chill. Serve within 2 weeks.