Whats on your menu 8/28/10?

I've got a very aggressive menu planned for tonight's dinner. I've invited our neighbours, a very nice couple - she's in the military, he used to, now he does something with electronics, I think...

Canapes in the parlour are fig preserves, toasted almonds and brie in phyllo cups and my mother in law's recipe for a hot clam dip.

First course is a roasted corn soup with cheese crouton and diced capicolla and a basil cream swirl

Fish course is shrimp risotto made with homemade shrimp stock

The soup and risotto will be served with a Vouvray

Meat course is rabbit ragu over homemade pappardelle and topped with fried zucchini slices. This will be served with a barollo.

Cheese course is a spanish sheep's cheese, Roncal, and a stilton, served with sliced comb honey. This will be served with a ruby port.

Dessert is a white chocolate whisper cake topped with lemon mousseline.
This will be served with a muscato.

I'm also making the bread for dinner, too.

I'm leaving the cocktail option open to the company.
 
Vera, that is unbelievable. Can't wait to see the pics!

Tonight I think I'm gonna do salmon again, just seem to be hooked on the stuff! Kids are spending the night with their grandparents and DH is working late, so I can make whatever I want, and I want salmon! :wink:
 
+2, take some pics VB!

I picked up a pork shoulder, deboned it and put it in the smoker for an hour or so. I used cut up pallet wood for the smoke, free oak. lol I moved it to a 250 degree oven for the remainder.
 
pain pills ..... was awake most of the night with my first ever gum/tooth infection ache. I can hardly open my mouth and and I can't close it all the way because of the swelling. Tried to drink some luke warm coffee but it even hurts to swallow..

I burnt my mouth about a week ago..(super hot coffee) and I'm thinking that thats what caused this as it's in the same location. I've never had any mouth problems before so this is a new experience. One that I refuse to ever have again. lol.
 
Unseasonably cool in L.A. this weekend. My kind of summer. I'm thinking of creating an inferno and doing some tri-tips and pizza this afternoon. I already prepared some pizza dough late last night. Will thin slices of tri-tip work as topping for pizza?
 
FooD said:
Unseasonably cool in L.A. this weekend. My kind of summer. I'm thinking of creating an inferno and doing some tri-tips and pizza this afternoon. I already prepared some pizza dough late last night. Will thin slices of tri-tip work as topping for pizza?
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Cooked tri-tip? OF COURSE!!!
 
FooD said:
Unseasonably cool in L.A. this weekend. My kind of summer. I'm thinking of creating an inferno and doing some tri-tips and pizza this afternoon. I already prepared some pizza dough late last night. Will thin slices of tri-tip work as topping for pizza?
Click to expand...

Isn't it great (after days & days of this heat wave)? Heading out the door at last. Wanted to talk to ya about your great deal at Vons for the tri-tip. I usually go to ralph's. (Which Von's? Closest to me is in studio city.)
 
lilbopeep said:
Cooked tri-tip? OF COURSE!!!
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Well, I figured since I'll be doing both (I'm doing the tri-tips earlier) I can perhaps use thinly sliced med rare slices to top one pizza just to see how it comes out. I guess it's best to top them after the pizza's done so as not to alter the doneness of the meat.
Now, on the other hand, I guess you can top it with raw slices of tri-tip and cook the pizza. I know the meat will fully cook in a minute.

Whatever...:D
 
CaliforniaCook said:
Isn't it great (after days & days of this heat wave)? Heading out the door at last. Wanted to talk to ya about your great deal at Vons for the tri-tip. I usually go to ralph's. (Which Von's? Closest to me is in studio city.)
Click to expand...

Yes, I'm loving this sudden drop in temperature. I'm not in the valley as you are so our temps will be even cooler during the day. I'm just over the hill on the city side.
We have a Ralphs and a Vons in Silverlake. Vons is having the $2.77 tri-tip sale this week.
 
FooD said:
Well, I figured since I'll be doing both (I'm doing the tri-tips earlier) I can perhaps use thinly sliced med rare slices to top one pizza just to see how it comes out. I guess it's best to top them after the pizza's done so as not to alter the doneness of the meat.
Now, on the other hand, I guess you can top it with raw slices of tri-tip and cook the pizza. I know the meat will fully cook in a minute.

Whatever...:D
Click to expand...

Kewl idea, Food. I might cook the tri-tip first (have you seen the link I posted for Bittman's tri-tip w/ romesco sauce?), let it cool, bake the pizza crust, top w/ your goodies & place in the oven to heat. If that fails, you could zip on over to the Nokia theatre on Sunday, & sell it to the fans at the Emmys. j/k. Let us know how it turns out.
 
Vera, someday you need to do a nice long post explaining your flow chart, mise en place and how the HECK you manage that kind of meal!

We are having friends over, and I thought I was doing good with Boursin style cheese and mushroom duxelle stuffed baked chicken breasts, Yukon Gold mashed potatoes and gravy and roasted asparagus with yellow pepper slivers!

(Although I guess technically it isn't really a duxelle since I don't create a paste from the mushrooms...)
 
I added some leftover sweet italian sausages to some creamy tomato-basil soup, added some elbow macaroni and a whole tablespoon of minced garlic (this made 2 big servings so it was strong and rich lol) more herbs, soft garlic bread sticks.

NCT----2010-08-28 15-10-25.865.jpg
 
Another vote for salmon here... I heated up the WFO and preheated my sizzle platters. Tossed some baby spinach with EVOO, salt and pepper. Put a bed of raw leaves on the sizzle platter and topped that with a hunk of salmon. Cooked till 120 internal and served with a potato kugel. Oh, and some leftover watermelon salad :)
 
buzzard767 said:
Smoked pork chops
Sauerkraut
Sweet corn on the cob
Cabernet Sauvignon
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Easy and very tasty. :wink:

The pork chops are Hormel, smoked before cutting into chops so the smoke penetration is limited to the outside areas. In Florida I use my smoker to smoke the cut chops and smoke penetration is everywhere giving them a much more smoky flavor. None the less, I prefer the Hormel over unsmoked chops, but mine are better.
 

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Ravioli with meatballs & sausage gravy topped with fresh grated Romano & Parmesan cheeses and spinach salad dressed with Balsamic vinaigrette.


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YUMMY Buzz!! Mom used to get smoked chops all the time when I was a kid. I haven't been able to find any for many years that tasted any good so I stopped trying. I miss smoked chops.
 
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