Pat T Hat
For a "special guest"…breakfast[;)]!
For fame and soldier of fortune magazine and all the marbles…Whole roasted hog. With my apple butter hillbilly teriyaki glaze and smoked ham hock and sorghum baked beans. Roasted new red garlic and sweet onion potatoes and kettle fried tempura cauliflower, brocolli, and mushrooms.
Chili dogs here! No, I’m not a cheap bastard, but take pride in my sauce! Other option would be a wet burrito, ditto on the burro meat sauce. Now if it was someone really special, probably make meatloaf and a side of my awesome spud salad. (I’m not into cooking something that sounds fancy, a current ‘must have’ or some item you cant pronounce, or dont put a dent in your gut.. Let the french deal with that)..
I would serve a bluecheese stuffed tenderloin,a mixed green salad with walnuts,cranberries,bacon with a balsamic vinigrette,scalloped potatoes,homemade rolls,and for dessert,a homemade red velvet cake.
WEhat the Hell is a confit de canard on chiffonade of braised Savoy cabbage[?][?][?][?][?][V]
A combination smoked chicken/smoked trout Hash made with a variety of freshly dug taters and onions topped with freshly collected poached eggs. Served with ice cold fresh homemade chocolate milk.
Floridafoodeater, that is a fool proof recipe. I’ve used it a few times, works great.
wow, lleechef, your special guests would
intimidate the s#&t out of me.
then again, i couldn’t possibly afford the ingredients
for such a bombastic meal.
I would start with homemade lobster ravioli in lobster nage with vegetable brunoise, garnished with a whole lobster claw.
Then a salad of interesting greens simply garnished with baby heirloom tomatoes, champagne vinaigrette, fresh chives.
Next course, confit de canard on chiffonade of braised Savoy cabbage, apple cider reduction.
Main course, roasted veal tenderloin, shallot veal demi-glace, crispy potato cake, roasted root vegetables.
Frozen lemon souffle for dessert.
You did say "special guests". I have made the above menu several times but the guests really have to be "special"!!
Special guest # 1, my stepfather Mario,from Italy. Pasta with red clam sauce, salad with a good vinaigrette & garlic bread. Fruit dessert. All homemade. The highest compliment came with a kiss & "That was good".
Special guests # 2, friends who showed up on a 10 degree night with 4 dozen oysters and a salad. The BBQ was under shelter & we Q’d them, made an antipasto plate of cheese, veggies, olives, bread, whatever was available. Washed down oysters with Bushmills and had macaroons for dessert. All outside, pretended we were in Sweden. Yum.
Annual special guests for 10 years: Grown stepkids & their beaus. Christmas Eve chili feed. Homemade chili, cornbread, whatever they bring, & ice cream for dessert. Man is this easy on the cook!!
Permanent Special Guest, AKA husband: A GOOD steak, BBQ’d to medium rare, spinach (yes spinach)salad, baked potato & a nice lingering conversation. At home.
Every guest is special. Enjoy!
This is tough!
I think I would make a bouilabaisse to start and serve it with fresh baguette.
The entree would be Crepes with wild mushroom and chicken ragout served with a side butter lettuce salad tossed with a dijon vinaigrette.
Dessert Seasonal fruits and exceptionally rich cheese
i would make a tangine or morrocan lamb & couscous.
Prime rib, made with the near foolproof method where you cook it under high heat and then turn off the oven for a while without opening, then start it up again near the end.
Twice baked potatos, but nothing fancy: potato, sour cream, milk, salt, some with melted cheddar cheese on top, some without. Nobody ever asks for anything fancier.
Those are the staples.
I would smoke pork butts, chickens and ribs. They’d have to like one of those meats! Or I would pan fry beef tenderloin in butter and olive oil and then throw it in a hot oven at which point I would ask how they like theirs. Kick their butts out if they say anything over medium rare.
Big Sauce-each— I have a special guest coming to visit next week and everytime we go out she orders the seafood pasta—may I have the recipe for the specialty of your house. I make mine with white sauce and she likes red.
I basically use a simple Alfredo sauce as the base, The scallops I fry and brown in a little olive oil and garlic. do the same to your shrimp but be sure not to over cook. The mussels and claims i steep in about a half of cup of white wine to open.
When all you shells are open i take all the seafood and return to the fry pan with more garlic, olive oil, a few flat anchovies and heat. after all is heated to a desired temp Mix the Alfredo with your pasta and then allow your guest to add their own seafood to their pasta bowls.
You can basically add or delete just about anything you like with this recipe and it usually turns out good.
One of two dishes with pork tenderloin. I cut "quant. suff." tenderloin into 3/4" slices and brown in unsalted butter. My favorite uses the pork, crystallized ginger, and perhaps some light brown sugar and about a quart of whipping cream (for two tenderloins). I simmer it briskly, reducing the cream by about half. It should be somewhat sweet.
For another I make a sauce with bleu cheese and cream with white pepper and salt, then serve over medium egg noodles. (This one may be something from a ’60s cookbook.)
Neither is heart-friendly!
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