Nobody ever said you were cheap! [:o)]
IIRC it was Jim Dooley that use to say "Come on down" in Florida Orange Juice commercials. Well, come on down and I’ll fire up the smoker.
Pat T Hat
If your ever in the Northern Ky area, feel free stop on by. Consider yourself invited! I’m sure we can rustle something up. Mama may even show ya a trick or two. We’d never take anyone out when all the good stuffs here! Nobody leaves this house hungry and we’ll feed anyone…even a chef[;)][8D].
Everybody’s menus sound delicious and you can invite me to your house any time! That’s one of the bad things about being a chef…..everyone is TERRIFIED to invite you to dinner. So they reciprocate by inviting me to a restaurant which is a nice gesture but hey, I see the inside of a restaurant every day. I’d be happier with a roasted chicken and a salad!
Yum. That combination is always a good choice. Maybe serve with a homemade garlicky caesar salad and a good bread with real butter. Finish with a good quality, simple ice cream.
I’m going to try a recipe on another post here and depending how it turns out, serve that. http://roadfood.com/Forums/topic.asp?TOPIC_ID=16051
grilled steak w/ mushrooms and 25 year old red wine from the cellar
two different menus :
#1: indian dinner of smoky eggplant, cilantro and yogurt dip with naan bread, followed by chicken tikka masala, lemon rice with cashews and chiles, and cauliflower/potato curry…no room for dessert!
#2: pan-roasted pork chops with crunchy rosemary potatoes and pear-ginger sauce; salad of butter lettuce, frisee, arugula, roasted beets with mustard vinaigrette, and caramel apple spice cake for dessert (no room, eat it anyway!)
For a VERY SPECIAL GUEST, I open the big the dining room table, put out the fancy, fancy dishes, tablecloth (off white damask), good silver, good crystal all that stuff to make it LOOK elegant.
The meal is prime rib/roast beef, snow peas, buttered mini red potatoes, elegant salad with different lettuces, basic vinagrette with dijon, small rolls with butter.
Coffee with a fine coffee style cake.
how the h.e. double hockey sticks can we compete with that!?!
not fair, throwing a chef in this discussion. Makes us pretenders feel, well, like we’re pretending. [8D]
anyway. I learned a recipe from Cooking with Julia show with Chef Patrick Clark, a DC chef (but he prematurely passed away) of a Seared Pepper Salmon Roulade with a deconstructed Gazpacho sauce. Which is available at http://pbs-juliachild.onstreammedia.com/cgi-bin/visearch?user=pbs-juliachild&template=template.html&query=+ClipChef%3APatrick+ClipChef%3AClark&category=0&ingredients=0&chef=ClipChef%3APatrick+ClipChef%3AClark&project=0&viKeyword=
For special guests I did the salmon as the main course, started with muscles with a lightly peppered cream sauce, a simple salad and finished with a pumpkin ice-cream (from Max’s Best in NW D.C.) with almond cookies.
which was all low-carb, except for the dessert, of which I skipped but my wife and guests enjoyed. Although, I did sneak a spoonfull.
WEhat the Hell is a confit de canard on chiffonade of braised Savoy cabbage[?][?][?][?][?][V]
Confit de canard is duck leg w/ thigh attached, sloooowly cooked in barely simmering duck fat. Left to cool then stored in the fat. The French used this method of preservation before refrigeration. When ready to serve you dig out a leg/thigh from the fat and heat it up in a saute pan….the skin comes out soooo crispy. The chiffonade is blanched leaves of Savoy cabbage cut in long VERY thin strips (thinner than julienne) and then braised in butter. Nice healthy dish, huh?
My most requested thing I cook is my homemade Enchilidas. When I make them I make abour 40 and they are great to warm up for leftovers.
the ancient mariner
I have to tell you folks that I am impressed. Some of these dinners make my mouth water. I once belonged to a group who had a special dinner once a month at alternating homes. I decided to shoot the works and the budget when it was my turn. (My wife and I had a deal—I cooked she cleaned, so the menu was up to me.)
I had the butcher prepare a crown roast of pork with the little booties on the ends of the ribs—–when it was finished backing I put it on a great big platter and filled the empty center with glazed carrots. Around the pork were brussel sprouts on one side and browned potataoes on the other. Forgot what the salad was but I remember making tiramiso for desert.
Everyone oohed and aahed when I put the platter on the table, and everyone got up from the table a few pounds heavier. But that is life, and it was only once a month. We still meet now and then (mostly then) but now everyone has a diet or an ailment that curtails the fun. Take my advise and never get old, it ain’t all it’s cracked up to be. Actually it is all in the mind, think young !!!!!!
My special meal.. which I can’t cook for my GF or son anymore cause their veggieheads. First course would be a baby green salad with roasted pinenuts(gf is allergic to nuts), grape tomatoes, dried cranberries, english cuqs and a grilled patty of goat cheese.. entree would be a filet with a carmellized onion cream sauce served with baby peas w/mushrooms and baby onions, and roasted garlic mashed baby redskinned tators. Dessert would be a chocolate mousse cake with a raspberry sauce and fresh fruit and cheeses.
That sounds wonderful, only problem is I would be full before the main course. Reminds of the first time I flew first class years ago, I thought the appetizer and giant Caesar salad with fresh warm bread were the meal (I wondered why everyone else just picked at the salad & bread). When the flight attendant asked if I wanted beef or fish I was too full to eat anything else. Of course, I did not know what the warm, moist, towel was for either.
My Korean short ribs with kimchee noodle salad.
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