4 course meal...for Jenn Trivia Winners

Back in January I celebrated my 40th birthday. Gasp. I still have to stop and say that again and try to make myself believe I'm 40. Anyhow, we played Jenn Trivia. The winner of Jenn Trivia won a 4 course meal at Chez Jenn's. Tonight we celebrated that win.

Mike Tangen - long time friend, and winner of Jenn Trivia, dined with his wife Nancy, Sherrie, and I tonight with the following menu (you might want to go get your expando pants).

Course 1
Appetizer
St. Louis Fried Ravioli
As if ravioli isn't already scrumptious, St.Louis had to go and fry it. My. God. This recipe was delicious.

Course 2
Salad
Mixed salad with Vanilla-Pear vinaigrette and toasted walnuts
I can't even find words to describe how great this salad was. It's a cooking light recipe, and was the only thing on tonight's menu that was - light that is.

Course 3
Main course
Chicken with Mustard Mascarpone Marsala Sauce
Old time favorite of mine. It's a Giada deLaurentis recipe and quite simply elegant and delicious.

Course 4
Dessert
Frozen Peanut Butter, Chocolate, Banana Loaf
I've had this recipe for some time, I think, and have never made it. It wasn't as rich as I expected it to be - in fact it was somewhat refreshing....in an orgasmic sort of way.

Below are all the recipes in case you just can't get through another day without making one of them. Now stop drooling.

St. Louis Fried Ravioli
Makes 4 servings

• 1 cup Fresh bread crumbs (I used panko and that was fine)
• 1/4 cup Parmesan cheese, grated
• 1 T Paprika
• 3 Eggs
• 3 T Milk
• 20 Frozen meat filled ravioli
• 3/4 cup All purpose flour
• 4 cups vegetable oil (for deep frying)
• Shredded parmesan and chopped parsley for garnish.

Preheat oven to 350F.
Combine crumbs, parmesan, and paprika in a plastic bag. Beat eggs and milk together in a bowl. Dredge ravioli first in flour, then dip in the egg mixture and coat in the crumbs. (So I missed the flour step altogether and I think they turned out fine.)

Arrange on a wire rack and refrigerate for 15 minutes; heat vegetable oil to 360F. Fry ravioli in batches for 2-3 minutes or until golden brown; drain on a paper towel lined rack and keep warm in the oven. Repeat through all the raviolis.

Garnish with parmesan and parsley. Serve with marinara sauce for dipping.

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Mixed Salad with Vanilla-Pear Vinaigrette and Toasted Walnuts

• 1 cup vertically sliced red onion
• 2 (10-ounce) packages Mediterranean-style salad
• 2/3 cup Vanilla-Pear Vinaigrette
• 1/4 cup chopped walnuts, toasted

To prepare salad, combine onion and lettuce mix in a large bowl. Add Vanilla-Pear Vinaigrette, and toss well. Sprinkle with walnuts.

Vanilla-Pear Vinaigrette

• 1 (15-ounce) can pear halves in juice, undrained
• 1/3 cup white wine vinegar
• 1 tablespoon honey
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon vanilla extract
• Dash of ground red pepper

To prepare dressing, drain pears, reserving 1/3 cup pear juice. Combine pears, juice, vinegar, and remaining ingredients in a blender; process until smooth

Chicken with Mustard Mascarpone Marsala Sauce

• 1 1/2 pounds boneless skinless chicken breasts, each breast cut crosswise into 3 pieces
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 5 tablespoons butter, divided
• 3/4 cup chopped onion
• 1 pound cremini mushrooms, sliced
• 2 tablespoons minced garlic
• 1 cup dry Marsala wine
• 1 cup (8 ounces) mascarpone cheese
• 2 tablespoons Dijon mustard
• 2 tablespoons chopped fresh Italian parsley leaves, plus whole sprigs, for garnish
• 12 ounces dried fettuccine

Sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 4 minutes per side. Transfer the chicken to a plate and cool slightly.

While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and sauté until tender, about 2 minutes. Add the mushrooms and garlic and sauté until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard. Cut the chicken breasts crosswise into 1/3-inch-thick slices. Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

Meanwhile, bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain. Toss the fettuccine with 3 tablespoons of butter and season, to taste, with salt and pepper. Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top. Garnish with parsley sprigs and serve.
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Frozen Peanut Butter, Chocolate, Banana Loaf
Serves 16

• 12 ounces semisweet chocolate, chopped into small pieces
• 3/4 cup creamy peanut butter
• 2 ripe bananas
• 1 cup heavy cream, whipped to stiff peaks (about 2 cups)
• 1/2 cup roasted salted peanuts, chopped
• Nonstick cooking spray and waxed paper, for loaf pan

Coat an 8 1/2-by-4 1/2-inch loaf pan with cooking spray; line with waxed paper, leaving overhang on both long sides. Set aside.

Melt chocolate; cool to room temperature. Meanwhile, in a food processor, puree bananas until smooth.

Stir peanut butter into cooled chocolate until combined, then stir in banana puree. Gently fold in whipped cream until combined. Pour into prepared pan; top with peanuts. Fold waxed paper over top; wrap tightly in plastic. Freeze until firm, at least 3 hours.

To serve: Remove loaf from pan (run a hot towel across sides and bottom of pan, if necessary). Slice about 1/2 inch thick, as needed; rewrap remaining (unsliced) loaf, and freeze up to 1 month.