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Print Exclusive: Cabell County Public Library's annual gala to feature menu with Rio flavor

Mar. 05, 2013 @ 10:50 PM

HUNTINGTON -- A Mardi Gras of sorts is coming to Huntington this weekend.

Carnival -- a Rio de Janeiro Festival is sponsored by Cabell County Public Library on Saturday, March 9, at Guyan Country Club. A reception begins at 6:30 p.m., followed by a five-course gourmet dinner at 7 p.m. and entertainment over the course of the evening.

"Each year our Gala takes its theme from some corner of the globe," said Norma Casto, the library's special events coordinator. "And this year we're focusing the fun on Rio.

"One of the nice things about having a different foreign country theme each year is that we get to try so many different kinds of food and wine," added Casto, the Gala chairperson.

Brazilian culture, music, dancing, food and drinks are featured during this year's 12th annual gala celebration. Jude Binder of Big Bend, W.Va., a professional dancer and teacher of classical ballet, theatre, visual arts and mask making, is featured. Daniel Ferreira, Marshall University Music Department Brazilian Guitarist, also provides entertainment.

Decorations are provided by Macy's in the Huntington Mall at Barboursville and Magic Makers.

Wearing masks to the event is also suggested. Prizes are given for the most creative mask.

"It's traditional for Carnival-goers to wear masks," said Casto. "And we hope all our guests will do so."

This year's Rio de Janeiro menu includes black bean stew garnished with sauteed kale and rice with Macaron Prosecco wine; Salada Tropical (mixed greens, tomatoes, red onion, hearts of palm with mango and passion fruit dressing) with Hugo Gruner Veltliner wine; Seared Cod with roasted tomatoes, peppers and onions drizzled with coconut saffron broth with 446 Chardonnay wine; Grilled beef tenderloin with chimichurri sauce, served with sweet potato, rice pilaf, sea salt roasted vegetables and cheese bread served with High Note Malbec; and Dulce de leche Banana Cheesecake with Stella Mia Moscato d'Asti wine.

Tickets are $200. Reservations are due Thursday, March 7, by calling the library at 304-528-5700. Proceeds support a wide range of library programs and activities.

This may not be the recipe prepared by Chef Josie Wallace and crew at Guyan Country Club, but is one from blackbirdideas.com submitted by Chef Wallace:


3 cloves garlic, minced, divided

3 cups chicken broth

11/2 cups long-grain brown rice

3/4 cup carrots, minced

2 handfuls of kale

1 chicken breast, diced or cubed

2 (15-ounce) cans black beans, drained


Ground black pepper

Heat oil in Dutch oven or large pot over medium to medium-high heat. Add onion to pot; let cook about 5 minutes until softened and beginning to brown. Stir in 2 minced garlic cloves; cook about 30 seconds. Add chicken broth to pot; bring to boil. Stir in rice and salt; place lid on top. Turn heat down to medium low or low. Let simmer about an hour. Check on pot few times and make sure liquid level and heat are okay. Turn heat down to low. After an hour, fluff rice with fork. In separate skillet, heat little oil (Pam or coconut oil) over medium heat. Add remaining minced garlic. Add minced carrot; cook until carrot begins to soften (about 5-7 minutes). Make sure skillet doesn't get too hot and burn the garlic. Turn down if necessary. Add in kale; let wilt a minute or two. Add in black beans; minced chicken; salt and pepper. Stir to combine. Add skillet ingredients to pot of rice. Mix well. Serve.

This recipe was submitted to "Bon Appetit" by Elizabeth Karmel:


Spice Rub:

2 tablespoons dark brown sugar

1 tablespoon sweet smoked paprika

1 tablespoon coarse kosher salt

11/2 teaspoons chipotle chile powder or ancho chile powder

1 teaspoon ground black pepper

Chimichurri sauce:

3/4 cup olive oil

3 tablespoons sherry wine vinegar or red wine vinegar

3 tablespoons fresh lemon juice

3 garlic cloves, peeled

2 medium shallots, peeled, quartered

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/2 teaspoon dried crushed red pepper

3 cups (packed) stemmed fresh parsley

2 cups (packed) stemmed fresh cilantro

1 cup (packed) stemmed fresh mint

Beef tenderloin:

131/2 pounds beef tenderloin

2 tablespoons olive oil

Combine spice rub ingredients in small bowl. This can be made two days ahead and stored airtight at room temperature.

Combine first eight ingredients for Chimichurri sauce in blender; blend until almost smooth. Add 1/4 of parsley, 1/4 of cilantro and 1/4 of mint; blend until incorporated. Add remaining herbs in three more additions, pureeing until almost smooth after each addition. Can be made 3 hours ahead. Cover; chill.

Let beef stand at room temperature one hour. Prepare barbecue on high heat. Pat beef dry with paper towels; brush with oil. Sprinkle with spice rub, using all of mixture (coating will be thick). Place beef on grill; sear 2 minutes on each side. Reduce heat to medium-high. Grill, uncovered, until instant-read thermometer inserted into thickest part of beef registers 130 degrees for medium-rare, moving beef to cooler part of grill as needed to prevent burning, and turning occasionally, about 40 minutes. Transfer to platter; cover loosely with foil; let rest 15 minutes. Thinly slice beef crosswise. Serve with chimichurri sauce.

This dessert is from Kraft Kitchens:


11/2 cups graham cracker crumbs

1/4 cup butter, melted

3/4 cup plus 2 tablespoons sugar, divided

4 (8-ounce) packages cream cheese, softened

1 cup sour cream

4 eggs

1 (13.4-ounce) can Mexican caramel spread (dulce de leche)

Heat oven to 325 degrees. Mix crumbs, butter and 2 tablespoons sugar; press onto bottom of 9-inch Springform pan. Beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Remove 11/4 cups cheesecake batter; mix with caramel spread. Pour remaining batter over crust. Gently drop spoonfuls of caramel mixture over batter; swirl gently with knife. Bake 1 hour 15 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.