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Started By
Message
Group Dinner Ideas?
Posted on 5/9/11 at 12:08 pm
Posted on 5/9/11 at 12:08 pm
I am trying to figure out what to cook for a group of friends of mine (12) and cannot come up w/ anything. Not spending over $100.
So far, the group has had:
Grits And Grillades
Lasagna
Stuffed Bell Peppers
Fajitas
Kabobs
Chicken Satay
Smoked pork loin
Red Beans & Rice
Chili
So far, the group has had:
Grits And Grillades
Lasagna
Stuffed Bell Peppers
Fajitas
Kabobs
Chicken Satay
Smoked pork loin
Red Beans & Rice
Chili
7
Posted on 5/9/11 at 12:11 pm to Neauxla
Jamabalaya is the cheapest way to go
Posted on 5/9/11 at 12:15 pm to Kajungee
jambalayas are never as cheap as I think they will be....
Posted on 5/9/11 at 12:16 pm to Neauxla
chicken cordon bleu? fettucine or some type of pasta (maybe pesto)? chicken parmesan? roast? tuna steaks?
Posted on 5/9/11 at 12:17 pm to Neauxla
A modern (Seaside style) shrimp taco is pretty easy. People can customize their own with a toppings bar. A nice avocado cream sauce, a grilled corn salsa...
Posted on 5/9/11 at 12:55 pm to Gaston
Great idea re: shrimp tacos! I was going to suggest fish tacos with sides of black beans and Spanish rice.
This post was edited on 5/9/11 at 12:56 pm
Posted on 5/9/11 at 1:40 pm to Neauxla
Crawfish etouffee, crawfish and grits, crawfish Monica over pasta, seafood stuffed eggplant any of which can be served with a salad and french bread. You should be able to keep that under $100.
Posted on 5/9/11 at 1:44 pm to Neauxla
what kind of situation are u having these people over for?
Most supermarkets have chicken specials running right now, could get a bunch of breasts, wings and drum sticks, marinate it over night and bbq it on the grill.
Add this with some easy to prepare sides and serve it family style.
Most supermarkets have chicken specials running right now, could get a bunch of breasts, wings and drum sticks, marinate it over night and bbq it on the grill.
Add this with some easy to prepare sides and serve it family style.
Posted on 5/9/11 at 1:47 pm to Gris Gris
Gris, have you ever made crawfish imperial? I made some for mother's day and it was a huge hit. I just jazzed up an Emeril's recipe for it.
Posted on 5/9/11 at 1:52 pm to Gaston
Gaston, I had crabmeat imperial on Friday night. It was a version from Poor Boys Riverside that some friends brought which was pretty good. The restaurant made the sauce. I'm not sure I'd call it crabmeat imperial, but it was tasty. It was very creamy.
A few weeks ago, someone I was with ordered it at Bon Ton. That was a butter based version. Looked good, but I didn't taste.
I think I've made a mayo version, but it was a long time ago. I'm going to look at Emeril's recipe because if I've seen it, I don't recall it. Thanks for the heads up.
A few weeks ago, someone I was with ordered it at Bon Ton. That was a butter based version. Looked good, but I didn't taste.
I think I've made a mayo version, but it was a long time ago. I'm going to look at Emeril's recipe because if I've seen it, I don't recall it. Thanks for the heads up.
Posted on 5/9/11 at 1:55 pm to Gris Gris
quote:
mayo version
That's the one I made. I don't even like mayo, so I was apprehensive to say the least. It tasted really good with packaged crawfish, so I can't imagine some made with fresh tails.
I was trying to think what you could use it as a topping for, and your Monica over pasta made me think that could work.
Posted on 5/9/11 at 2:25 pm to Gaston
I can recall having a cold mayo version of crabmeat imperial from Commander's a long time ago. It was really good.
Posted on 5/9/11 at 2:35 pm to Gris Gris
Similar, this is the one.
I had a tough time mixing the 1/4 cup of mayo with the bread crumbs, so I used probably three times as much crumbs to make it work for me. I seasoned mine well since I was starting with frozen tails. It came out damn good. Hard to 'top' anything with it, unless you gave everyone a ramekin and they'd spoon it out.
I had a tough time mixing the 1/4 cup of mayo with the bread crumbs, so I used probably three times as much crumbs to make it work for me. I seasoned mine well since I was starting with frozen tails. It came out damn good. Hard to 'top' anything with it, unless you gave everyone a ramekin and they'd spoon it out.
Posted on 5/9/11 at 2:48 pm to Neauxla
Pho and Vietnamese pork buns?
Posted on 5/9/11 at 2:50 pm to Gaston
thanks, Gaston.
Posted on 5/9/11 at 5:44 pm to Gris Gris
I'm doing Softshell crab over bowtie pasta w/ a spinach alfredo sauce. Thanks for the suggestions, I'll refer to them for next time.
I'm doing this b/c my friends and I have a supper club every Tuesday. It's my turn to cook this week.
I'm doing this b/c my friends and I have a supper club every Tuesday. It's my turn to cook this week.
Posted on 5/9/11 at 5:51 pm to Neauxla
How are you fixing the crabs?
Posted on 5/9/11 at 5:51 pm to Neauxla
Sounds good. How are you preparing the SS crabs?
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