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Atavachron View Drop Down
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Points: 65808 		Direct Link To This Post Posted: December 10 2007 at 19:10
Originally posted by prog-chick prog-chick wrote:

OK prog chefs, it's time to put your thinking caps on and rescue me!
 
Christmas I can do blindfold, 10 people, (one vegan) not a problem.  I perfect and construct recipes in my head all year round. I am ready forChristmas and the goose is indeed fat!
 
So lets now imagine I have TWELVE for a FORMAL dinner on New Years Eve. mutli national crowd, to see in 2008.
I want early nibbles, starter, main and dessert. It needs to be LOW maintenance (time will be pretty short I only have the day to prep)
The dining area is joining the kitchen, so nothing that will make me cry with pain!
 
Ok, do your best  you lovely chefs, post me some killer dinner party recipes, some of your fail safe fav's please!
 
no pasta, that's the only "I don't eat" that has been reported!
 
Cheers!
Rx
 


Rachel, I know a tasty and fairly easy appetizer (though it's a small amount of work)--

steam some beets (red or gold) till tender but still firm and slice into 1/2 inch rounds... spread some herb cream cheese (or any soft flavorful cheese, Goat cheese would do) on a hearty cracker or square of toast, top with a beet slice, drizzle with olive oil and a little salt...  delish !





Edited by Atavachron - December 10 2007 at 20:51
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Padraic View Drop Down
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Points: 31169 		Direct Link To This Post Posted: December 10 2007 at 18:54
Tonight - Pan seared NY strip steaks - deglazed with Cabernet Sauvignon and served with that sauce and cremini mushrooms.

p-c:  I'll also put my thinking cap on regarding your event...stay tuned...
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Points: 13244 		Direct Link To This Post Posted: December 10 2007 at 17:37
Ouch - that's what I call putting out a challenge. I'll think about it, but here's an appetizer for you:

- Make a nice pesto of fresh basil, parmesan, olive oil and freshly roasted pine nuts (pepper and salt to tast as always)
- slice a (ciabatta) bread very thinly and briefly toast the slices on both sides in a bit of olive oil (or in the oven if you want less fat) - cut them into bite size pieces afterwards.
- Put some pest on each piece and top it of with half a cherry tomato.
Serve as an appetiser with wine or whatever people want to drink before dinner.

More to come... Wink
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Points: 2696 		Direct Link To This Post Posted: December 10 2007 at 16:28
OK prog chefs, it's time to put your thinking caps on and rescue me!
 
Christmas I can do blindfold, 10 people, (one vegan) not a problem.  I perfect and construct recipes in my head all year round. I am ready forChristmas and the goose is indeed fat!
 
So lets now imagine I have TWELVE for a FORMAL dinner on New Years Eve. mutli national crowd, to see in 2008.
I want early nibbles, starter, main and dessert. It needs to be LOW maintenance (time will be pretty short I only have the day to prep)
The dining area is joining the kitchen, so nothing that will make me cry with pain!
 
Ok, do your best  you lovely chefs, post me some killer dinner party recipes, some of your fail safe fav's please!
 
no pasta, that's the only "I don't eat" that has been reported!
 
Cheers!
Rx
 
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Points: 7910 		Direct Link To This Post Posted: December 09 2007 at 15:51
Nothing but comfort food on this cold Sunday in America's heartland. I'm braising a chuck roast with some broth, red wine, thyme, garlic, onions, S&P, and a bay leaf. Slow roast it for about an hour and a half and then add some chopped carrots and yukon gold potatoes. Serve that along with some hot rolls and it'll be like dinner at Grandma's house.

E
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Points: 13244 		Direct Link To This Post Posted: December 09 2007 at 11:13
Markos, nice recipes, but have you got something that spares my teeth as well? Wink
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Points: 13244 		Direct Link To This Post Posted: December 09 2007 at 11:13
Tonight it's lamb chops with filled eggplant halves (stuffed with onion, eggplant, red and green bell pepper, garlic and tomatoe) - served with freshly made tzatziki and a decent red wine.

The real challenge is christmas this year. I'll be cooking dinner for 7 adults and 3 children after that. Biggest part of the challenge: my children eat things that only three out of those seven adults also enjoy. The other five don't like lamb. fish, shellfish.... which I had anticipated on making before all these family members decided to join. Confused
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Points: 3252 		Direct Link To This Post Posted: December 05 2007 at 15:45
Bienmesabe=
 
Ingredients

   Procedure

  1. Grate the coconuts. Separate the coconut from the milk of the coconut. Combine the coconut (reserve the milk) with the sugar. Cook until a thick syrup is made. Remove from heat and to allow to rest.
  2. Beat the yolks with a little bit the coconut milk, add this to the syrup. Mix well, return to the heat. Stir constantly until it thickens well. Idea is to obtain a rather thick, very coconutty, coconut cream.
  3. In a glass dish, layer the coconut crème and the pound cake slices soaked in the wine. Continue alternating biscochuelo layers with the coconut cream. Sprinkle the top generously with cinnamon.
 
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Points: 3252 		Direct Link To This Post Posted: December 05 2007 at 15:22
Rice beverage
 
¾ Cup rice
Vanilla
½ Cup sugar
cinnamon
2 ½ Cups milk
sweetened condensed milk
ice

Cook rice. Blend milk and cooked rice. Drain and blend again. Add condensed milk and cinnamon and sugar. Mix ice in by hand. Note: Don't add too much milk or it will be runny. The measurements for the ingredients are subject to personal taste and will vary from person to person.
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Points: 13244 		Direct Link To This Post Posted: December 02 2007 at 14:09
Haven't been on this thread for a while - guess I'll have to catch up on Markos' suggestions.... inspiring to say the least....Thumbs%20Up
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Points: 13244 		Direct Link To This Post Posted: December 02 2007 at 14:08

We have a couple of team building sessions planned in the current few weeks. Last Tuesday we went to a cooking workshop with 12 people, to create our own dinner. We had a great time in a professional kitchen, and treated ourselves to

- single bite pesto and tomato on toast
- carpaccio of tuna with red onions and a slightly sour green dressing
- saltimbocca, served with rosemary patatoes, pear, fresh vegetables and a tomato/mozarella salad
- tiramisu
- quite a few bottles of Italian wine (Anticana if I'm not mistaken).
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Points: 7910 		Direct Link To This Post Posted: December 01 2007 at 19:18
Boiled up some ziti pasta, browned some sweet chicken italian sausage and combined it with onions, garlic, tomato pasta and some diced tomatoes. Mixed the pasta and tomato/sausage mixture together along with some fresh basil. Put a layer down in a casserole dish and topped with parmesan and mozzarella. Put another layer down and topped it with the cheese. In the oven right now.

E
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Points: 31169 		Direct Link To This Post Posted: November 28 2007 at 21:12
** drool ** damn that sounds good.  might have to do that tomorrow.  friday night i'm taking my wife out for her birthday.
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Points: 7910 		Direct Link To This Post Posted: November 28 2007 at 21:03
Dinner tonight: I seared seasoned chicken thighs in olive oil on both sides and placed onto a plate. I sauteéd GAHLIC (Smile) and onions for about a minute and then deglazed the pan with crushed tomatoes, red wine, and some balsamic vinegar. I brought that up to a simmer and added fresh basil (is there a better smelling herb than basil?) and thyme. I placed the chicken back in and braised it for about 20 minutes. I served them over buttered egg noodles with parsley, salt, and pepper.

E
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Points: 7910 		Direct Link To This Post Posted: November 28 2007 at 20:54
Originally posted by NaturalScience NaturalScience wrote:

Originally posted by E-Dub E-Dub wrote:

Do you mean to tell me that 'call your cable company and demand that you get smell-o-vision', or 'I don't know where you get YOUR pasta, but where I get mine, they don't come seasoned" got tiresome after awhile? LOL



Haha, well that's exactly it.  He kept saying the same crap over and over, and throwing 40 cloves of "gahlic" into everything he made.  Then I started seeing his face everywhere like pots and pans, and "essence" and crap.  Actually, speaking of which, if you've ever seen the show "Essence of Emeril", where he would just sort of be "one-on-one" making dishes...that show I like a whole lot more.

I'll still take him over Rachel Ray.  Now I can't get my Dunkin Donuts coffee without seeing her goofy-ass mug.  She can feel free to get hit by a meteor sometime soon.


Redundancy is a big reason why I stopped watching it. He just did the same old tired jokes over and over. Each show just sort of bled into one clump. He is going to keep making The Essence Of Emeril, though.

Regarding Rachel Ray, If you look very closely to her forehead, I swear you can see 666 engraved. That fake bubbly personality and a smile that reminds me of Jack Nicholson as The Joker truly turns my stomach. I'd never hit a woman; but, if I ever saw her walking down the street it would take the National Guard to keep me from giving her an open hand chop to the throat.

E
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Points: 31169 		Direct Link To This Post Posted: November 28 2007 at 20:28
Originally posted by E-Dub E-Dub wrote:

Do you mean to tell me that 'call your cable company and demand that you get smell-o-vision', or 'I don't know where you get YOUR pasta, but where I get mine, they don't come seasoned" got tiresome after awhile? LOL



Haha, well that's exactly it.  He kept saying the same crap over and over, and throwing 40 cloves of "gahlic" into everything he made.  Then I started seeing his face everywhere like pots and pans, and "essence" and crap.  Actually, speaking of which, if you've ever seen the show "Essence of Emeril", where he would just sort of be "one-on-one" making dishes...that show I like a whole lot more.

I'll still take him over Rachel Ray.  Now I can't get my Dunkin Donuts coffee without seeing her goofy-ass mug.  She can feel free to get hit by a meteor sometime soon.
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Points: 7910 		Direct Link To This Post Posted: November 28 2007 at 20:04
Do you mean to tell me that 'call your cable company and demand that you get smell-o-vision', or 'I don't know where you get YOUR pasta, but where I get mine, they don't come seasoned" got tiresome after awhile? LOL

My sister went to one of his shows earlier this year and was very disappointed. They paid extra to have the tables up on the stage, but they overbooked and couldn't sit up there. She also said that he was only out there for about 15-20 minutes because his cooks do all the work.

Lastly, you could see this coming when they bumped him from the 7:00 CST slot to the 6:00.

E


Edited by E-Dub - November 28 2007 at 20:05
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Points: 31169 		Direct Link To This Post Posted: November 28 2007 at 09:41
Honestly, it got a little old after a while.  I hadn't watched it in years.
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Points: 7910 		Direct Link To This Post Posted: November 28 2007 at 07:11
A moment of silence for the Emeril Live show. After 10 years, the show has been canceled by the Food Network.Stern%20Smile

E
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Points: 3252 		Direct Link To This Post Posted: November 23 2007 at 18:57
 
 
El%20guiso%20quedó%20buenísimo!!!!
 
 
Aquí%20con%20todos%20los%20ingredientes
 
 
 
 
 Delicious hallaca.........Big%20smileBig%20smileBig%20smileBig%20smile
 
 
 
 
 
 
 
 
 
 
 
 
 
 
%5b311298945_b208df42ec.jpg%5d
 
My Idol..Hallacaaaaa........!!!!!!!SmileSmile


Edited by markosherrera - November 23 2007 at 19:06
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