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Started By
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What's Your Best Meal that you serve when you want to impress?
Posted on 6/9/11 at 8:43 pm
Posted on 6/9/11 at 8:43 pm
What is the dish you prepare for a dinner party where you want to impress and delight your guests with your culinary artistry? I'm not talking about a gathering of close friends hanging out and cooking, but your best meal presented in a formal setting at your home . Growing up, whenever my parents had a nice dinner party their "big dish" was Chateaubriand or Beef Wellington. I'll have to say that whether it is for out of town guests or locals it would have to be Shrimp Diane from Paul Prudhomme. Served with rice or just buttered french bread with grilled asparagus and stuffed mirliton. It pleases on so many levels and is the most requested return dish. For starters, I'd begin with a small salad of endive stuffed with roquefort, walnuts, and basil oil, followed by braised oysters in creme vol-au-vent. Dessert would be Bananas Foster followed by Port, Stilton, fresh bing cherries and Granny Smith Apples. Allright...fire away. Give your best dish to impress.
11
Posted on 6/9/11 at 8:48 pm to BigAppleTiger
During the summer months:
NY Strip - Rare
Tomato Salad:
Fried Green Tomatoes
Sliced yellow/orange tomatoes
Sliced red tomatoes
Grilled corn (off the cob)
Grilled onions (sliced but a bit thick)
Jalepenos
Avocado
A bed of arugula
Lemon juice for a light dressing
Stack it all up into a tower with the steak on a separate plate.
Consider everyone impressed.
NY Strip - Rare
Tomato Salad:
Fried Green Tomatoes
Sliced yellow/orange tomatoes
Sliced red tomatoes
Grilled corn (off the cob)
Grilled onions (sliced but a bit thick)
Jalepenos
Avocado
A bed of arugula
Lemon juice for a light dressing
Stack it all up into a tower with the steak on a separate plate.
Consider everyone impressed.
Posted on 6/9/11 at 8:48 pm to BigAppleTiger
How many courses can I serve?
Posted on 6/9/11 at 8:50 pm to CITWTT
As many as you do. 
Posted on 6/9/11 at 8:52 pm to townhallsavoy
Clean and fresh. Sounds delicous. Perfect for the weather.
Posted on 6/9/11 at 9:09 pm to BigAppleTiger
Appetizer Sauteed goat cheese on garlic infused French Bread slices, with roasted red bell pepper coulis.
Salad Mixed greens, Roma tomato wedges, cucumber, celery, peppers with a creamy raspberry vinaigrette with fresh basil.
Sorbet Peach
Starch Pomme de Terre dauphinois
Entree Roasted leg of lamb, stuffed with carrots, red onions, spinach leaves, and rosemary sprigs.
Vegetables Steamed asparagus with hollandaise, and tomatoes provencale.
Dessert Mixed berries(blue, raspberry, strawberry) with champagne sabayon.
Cocktails Single malts or single barrel.
Wine Definitely one that stands out Chateau de Beychevelle.
Aperitf Coffee with calvados.
Salad Mixed greens, Roma tomato wedges, cucumber, celery, peppers with a creamy raspberry vinaigrette with fresh basil.
Sorbet Peach
Starch Pomme de Terre dauphinois
Entree Roasted leg of lamb, stuffed with carrots, red onions, spinach leaves, and rosemary sprigs.
Vegetables Steamed asparagus with hollandaise, and tomatoes provencale.
Dessert Mixed berries(blue, raspberry, strawberry) with champagne sabayon.
Cocktails Single malts or single barrel.
Wine Definitely one that stands out Chateau de Beychevelle.
Aperitf Coffee with calvados.
Posted on 6/9/11 at 9:14 pm to BigAppleTiger
Crawfish sauce over rice over blackened fish. The sides vary. But a light salad to start.
Posted on 6/9/11 at 9:16 pm to CITWTT
Okay...that's impressive. The only thing you left out is whether I should arrive for cocktails at 6 or 6:30? I'll bring some Brouilly.
Posted on 6/9/11 at 9:17 pm to BigAppleTiger
PP's Shrimp Diane is a staple for us...over al dente pasta. As for as apps,love to do a proper crab cake on top of a fried green tomato with a crawfish remoulade...good stuff.
This post was edited on 6/9/11 at 9:30 pm
Posted on 6/9/11 at 9:19 pm to BigAppleTiger
Deer steak, rice and gravy, fried cucumber, sliced Vidalia onions, sliced Arkansas Traveler tomatos, mustard greens with smoked hock, homemade cathead biscuits, and, or, hot water cornbread, with ice tea... Homemade vaniller ice cream for dessert..
Don't matter whether they're city folks or CEO's, that menu always melts em..
Don't matter whether they're city folks or CEO's, that menu always melts em..
Posted on 6/9/11 at 9:24 pm to Ole Geauxt
All this sounds incredible. Do you do a mean squirrel stew? My uncle in Brusly makes the best I've had, but always wanting a good recipe.
Posted on 6/9/11 at 9:26 pm to BigAppleTiger
quote:I gravy the old fox squirrels and fry the young cat squirrels..Know whut I mean, Vern?
. Do you do a mean squirrel stew
Posted on 6/9/11 at 9:39 pm to Ole Geauxt
quote:do you do this like pickles? Do you serve a sauce with it (dill maybe)?
fried cucumber
Posted on 6/9/11 at 9:45 pm to osunshine
I do it the same way as with squash.. Slice them circular, about 1/4th of an inch thick.. Dip them in a regular milk, or, milk and egg wash, then in seasoned cornmeal, with just a tad of four, then into hot grease.. any kind of sauce, or, Ranch dressing, or even, heaven forbid, ketchup... 
Posted on 6/9/11 at 9:50 pm to Ole Geauxt
I like to lay it on with all seafood dishes. Its what people have come to expect at my place.Probably because they know i worked in the seafood industry for over ten years and i can always get the freshest stuff available.
App - Warm parmesan and white wine shrimp dip served on toasted baguette slices.
Salad - Simple salad of sliced cucumber, diced creole tomatoes, and jumbo lump crab meat tossed with a clove of fresh pressed garlic, fresh cracked black pepper, sea salt, a little fresh basil, and a tiny bit of fresh mint.
Soup - Oyster, spinach, and artichoke soup.
Entree - Fried eggplant medallions over angel hair pasta topped with a crawfish cream sauce.
Desert - Bananas foster bread pudding OR rice pudding made with Southern Comfort soaked golden raisins OR creole cream cheese pie.
App - Warm parmesan and white wine shrimp dip served on toasted baguette slices.
Salad - Simple salad of sliced cucumber, diced creole tomatoes, and jumbo lump crab meat tossed with a clove of fresh pressed garlic, fresh cracked black pepper, sea salt, a little fresh basil, and a tiny bit of fresh mint.
Soup - Oyster, spinach, and artichoke soup.
Entree - Fried eggplant medallions over angel hair pasta topped with a crawfish cream sauce.
Desert - Bananas foster bread pudding OR rice pudding made with Southern Comfort soaked golden raisins OR creole cream cheese pie.
Posted on 6/9/11 at 9:59 pm to BigAppleTiger
hmm...all of the meals so far in this thread knock the socks off of mine.
being in AZ i just try to introduce friends and family out here to cajun / creole / southern cooking. so i've done different types of gumbo, jambalaya, collard greens, smothered cabbage, dirty rice, etc. there is a local sausage maker here that does tasso, andouiile, and boudin and i serve that when friends and family come over for BBQ type get togethers. most people from out here haven't experienced good homemade cajun / creole / southern food so it's usually a hit.
being in AZ i just try to introduce friends and family out here to cajun / creole / southern cooking. so i've done different types of gumbo, jambalaya, collard greens, smothered cabbage, dirty rice, etc. there is a local sausage maker here that does tasso, andouiile, and boudin and i serve that when friends and family come over for BBQ type get togethers. most people from out here haven't experienced good homemade cajun / creole / southern food so it's usually a hit.
Posted on 6/9/11 at 10:04 pm to Bunsbert Montcroff
next time you fix chicken and sausage gumbo for the westerners, dump a big dollup of tater salad in the bowl... Take pics of their expressions, and post..
Posted on 6/9/11 at 10:32 pm to BigAppleTiger
Chicken and andouille gumbo.
Posted on 6/10/11 at 7:27 am to BigAppleTiger
Filets Mignon avec Sauce Madere
Fish or scallops in a ginger-lime beurre blanc.
Fish or scallops in a ginger-lime beurre blanc.
Posted on 6/10/11 at 7:38 am to TigerSpy
:queuetigahrag:
I don't think I've ever cooked to impress anyone, I just cook something good (some sort of roast or rice and gravy). It's been a while since I cooked for anyone too, though.
I don't think I've ever cooked to impress anyone, I just cook something good (some sort of roast or rice and gravy). It's been a while since I cooked for anyone too, though.
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