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Started By
Message
A Tasting Dinner I whipped up…
Posted on 10/5/25 at 7:54 am
Posted on 10/5/25 at 7:54 am
It’s been a couple of years, but my buddy that has an amazing home, kitchen, and wine cellar hosted a dinner last night so I whipped up a little 6 course dinner. The evening started with a beautiful sunset. 
We started with Crawfish Rangoons. They were fillled with LA crawfish, mascarpone cheese, and chives. They were topped off with a sweet chili.
From there we moved on to a Smoked Boudin & Gouda Grit cake. It was topped with a Creole dill aioli.
The next course was a Mock Turtle Soup using smoked brisket. The flavor was outstanding.
The soup was a bit spicy, so we cooled things off with a simple seafood salad with a balsamic pesto vinaigrette.
After the salad, we had Short Rib Confit over Cannellini bean hummus. While it’s may not be visually outstanding, the flavor from the garlic and rosemary were incredible.
The final dish was the winner of the night. It was a Basque cheesecake topped with goat cheese, homemade hot honey, and crispy prosciutto.
Wine was paired with each course.
Everyone enjoyed the meal and asked that we not wait two years to do another one. I guess I’ll have to start working on another menu.
We started with Crawfish Rangoons. They were fillled with LA crawfish, mascarpone cheese, and chives. They were topped off with a sweet chili.
From there we moved on to a Smoked Boudin & Gouda Grit cake. It was topped with a Creole dill aioli.
The next course was a Mock Turtle Soup using smoked brisket. The flavor was outstanding.
The soup was a bit spicy, so we cooled things off with a simple seafood salad with a balsamic pesto vinaigrette.
After the salad, we had Short Rib Confit over Cannellini bean hummus. While it’s may not be visually outstanding, the flavor from the garlic and rosemary were incredible.
The final dish was the winner of the night. It was a Basque cheesecake topped with goat cheese, homemade hot honey, and crispy prosciutto.
Wine was paired with each course.
Everyone enjoyed the meal and asked that we not wait two years to do another one. I guess I’ll have to start working on another menu.
18
Posted on 10/5/25 at 8:06 am to Lambdatiger1989
Goddamn man. Well done!
Posted on 10/5/25 at 8:33 am to Lambdatiger1989
Looks great!
Posted on 10/5/25 at 8:55 am to Lambdatiger1989
Can't say I love the wine choices, but the food looks/sounds great!
Posted on 10/5/25 at 8:57 am to Lambdatiger1989
wow
Posted on 10/5/25 at 9:01 am to GEAUXT
Wines were brought in by the folks attending, each couple brought wine for a course.
Posted on 10/5/25 at 9:32 am to Lambdatiger1989
That looks awesome.
Posted on 10/5/25 at 9:33 am to Lambdatiger1989
Very nice. I would enjoy every one of those courses.
You must have done a lot of prep and cooking in the days leading up to the dinner.
What did you have to do the day of to get it on the plates?
How many were you serving?
Edit: Also do you mind sharing your method for the grit cakes?
You must have done a lot of prep and cooking in the days leading up to the dinner.
What did you have to do the day of to get it on the plates?
How many were you serving?
Edit: Also do you mind sharing your method for the grit cakes?
This post was edited on 10/5/25 at 9:49 am
Posted on 10/5/25 at 9:49 am to Professor Dawghair
I prepped the night before. Made and froze the Rangoons,made the beef stock and the soup base, made the grit cakes, hot honey& aioli, and the cheesecakes. Day of I did all the boiled eggs, added the brisket to the soup, made the hummus, and let the short ribs cook all day right up until plating. Dinner was for 10 people. Grit cakes were easy. 4 cups chicken stock to one cup white stone ground grits. Bring to a boil and then simmer for about 20 min. Once cooked I added 1 cup smoked Gouda and one pound of smoked boudin uncased and stirred until it was all incorporated. Put in the fridge and then cut into pieces to warm through on a flat top before serving.
This post was edited on 10/5/25 at 10:07 am
Posted on 10/5/25 at 10:04 am to Lambdatiger1989
Thanks Lambda. I bet it was all delicious. Love the combinations.
I reheat cold leftover plain grits similar to that in a skillet but they fall apart sometimes. Not a big deal but not a pretty presentation.
I wonder if the cheese helps hold it together. I bet other mix-ins would be good like crawfish or shrimp.
I reheat cold leftover plain grits similar to that in a skillet but they fall apart sometimes. Not a big deal but not a pretty presentation.
I wonder if the cheese helps hold it together. I bet other mix-ins would be good like crawfish or shrimp.
Posted on 10/5/25 at 10:16 am to Lambdatiger1989
Who in the living hell downvotes that? Looks absolutely delicious, and a beautiful sunset!
Posted on 10/5/25 at 10:52 am to Lambdatiger1989
Looks incredible- how do I get an invite to the next one? I’ll bring good wine 
Posted on 10/5/25 at 4:08 pm to Lambdatiger1989
Holy Moly! That was many hours of prep/cooking. I’m exhausted just thinking about the effort to produce and also to serve everything at the right temps, but I’m very impressed! The Rangoon and grit cakes look like they were good. I’m confused by the mock turtle soup but it looks interesting. I love short rib, goat cheese, and crispy prosciutto so I bet sure it was tasty! If you ever want to do this again in a stranger’s nice kitchen you’re welcome to come to St Augustine!
Posted on 10/5/25 at 4:36 pm to Lambdatiger1989
Great post, that all looks awesome. I know that you mentioned the visual of the confit short rib plate - I wonder if a sauce over top could elevate the visual? Maybe something that would complement the white bean hummus.
Posted on 10/5/25 at 4:45 pm to Dead Mike
I would agree. I thought about sauce but decided to leave it alone. After eating it though the simplicity worked. While not visually over the top, the flavors were outstanding.
Posted on 10/5/25 at 6:56 pm to Lambdatiger1989
Wow, that all looks fantastic
I'm beyond impressed
I'm beyond impressed
Posted on 10/6/25 at 6:38 am to HarrisonTown
Thanks y’all!
Posted on 10/6/25 at 11:31 am to Lambdatiger1989
That really looks awesome.
You’re right that one dish doesn’t look all that good lol. But I’m sure it tasted great.
All of that great stuff and desert was the best?!
You’re right that one dish doesn’t look all that good lol. But I’m sure it tasted great.
All of that great stuff and desert was the best?!
Posted on 10/6/25 at 3:02 pm to Lambdatiger1989
My god that all looks delicious. Well done.
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