Cater a party like a country club chef

By giftshop  |  October 26, 2015  | 

ggccloungeMississippi Delta country clubs of decades past conjure images of old codgers in golf carts, lunching ladies in a bridge game in the sunroom or wedding shindigs with stiff well drinks pouring to the sound of “Mustang Sally.” Traditions die hard in the Delta, but one would not to find a contemporary, sleek lounge at The Greenville Golf & Country Club, the design of Joy Fratesi and Stephanie Baker of White Leopard. With their chic décor in mind, Delta Magazine asked club chef Chris Hamilton to create a party menu for holiday entertaining, Delta country club style, martinis included! Chris executes dishes for crowds with a caterer’s precision but humbly swears by their simplicity. Host a chic soirée of your own in true Delta style. – Melissa Townsend

BACON AND JALAPENO CHICKEN WRAPSbaconwraps

10 slices mild raw bacon
20 jalapeño slices
5 boneless chicken breasts
Teriyaki sauce or Hoover’s marinade
Toothpicks or wooden skewers

Cut chicken into cubes and marinate for approximately 30 minutes. Cut bacon strip in half. Place one jalapeño slice and chicken cube at top of bacon strip. Roll bacon up and insert skewer. Repeat process on sheet pan. Bake at 350 degrees for approximately 30 to 45 minutes. Serve warm.

SAUSAGE AND CHEESE PLATTER
This ubiquitous appetizer is anything but ordinary when presented like a country club caterer. It’s easily prepared and always a hit. Serves approximately 25 people.

3 pounds rope sausage
2 pounds mild cheddar cheese
2 jars Wickles Pickles or favorite sweet and spicy pickles, sliced
Famous Rendezvous Seasoning
1 cup Zatarain’s Creole mustard

Grill sausage and slice. Cube mild cheddar cheese. Present sausage, cheese and pickles separately on the same tray. Dust all with Famous Rendezvous Seasoning. Serve mustard as a condiment.

FRIED GREEN TOMATO AND SHRIMP TOWERS

5 to 6 medium green tomatoes, sliced
White cornmeal
All-purpose flour
Buttermilk with a couple of drops yellow food coloring for color
20 to 24 medium or jumbo-sized shrimp,headless, peeled and tails off
Chef Paul Prudhomme Seafood Seasoning
Famous Rendezvous Seasoning
Long pencil chives

Lightly batter tomato slices in flour, dredge in buttermilk and batter in cornmeal. Deep fry for 2 to 3 minutes until golden brown. Set aside on paper towels.

Grill shrimp dusted with Chef Prudhomme seafood seasoning. Build tower of three to four tomato slices. Top each tower with two shrimp. Drizzle comeback sauce (recipe follows) over top. Garnish with chives and dust with Famous Rendezvous seasoning.

Comeback Sauce:
2 cups mayonnaise
1 cup ketchup
3 tablespoons fresh horseradish
1 tablespoon Worcestershire sauce

Combine all ingredients and stir to even consistency.

JINGLE BELL MARTINI 
A festive martini from the bartenders at the Greenville Golf & Country Club, as seen on the cover of Delta Magazine’s Holiday Issue.

2 tablespoons confectioners’ sugar, dividedjinglemartini
1 ounce white tequila
1/2 ounce Grand Marnier or triple sec
2 limes, squeezed
1/2 ounce cranberry juice
Lime wheel for garnish

Rub the rim of a martini glass with lime. Invert glass onto a plate with 1 tablespoon confectioners’ sugar to make a sugar rim. Combine remaining sugar and remaining ingredients together in a shaker until sugar dissolves. Add ice. Shake and pour into sugar-rimmed martini glass. Garnish with lime wheel.

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