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Started By
Message
re: Dinner Party Menu Planning...need some advice. (Updated, proposed Menu on pg 2)
Posted on 3/1/12 at 8:10 am to Gris Gris
Posted on 3/1/12 at 8:10 am to Gris Gris
quote:
The recipe below for Crawfish Beignets is always a hit. We serve them a lot during the cocktail hour before dinner. You can make them up ahead of time and keep them in the fridge. They do have to be fried just before serving, but that takes no time and with them all made up and the sauce made and ready to serve, there's nothing to them. They have the seafood requirement your mom likes and they would be a surprise unless you've made something like them before.
You didn't provide the recipe for the Crawfish Beignets. The recipe you gave is for a Crabmeat and artichoke starter.
1
Posted on 3/1/12 at 9:47 am to Hammond Tiger Fan
I'm so sorry! I know exactly what I did, now. I pasted it somewhere else and found it. I didn't go back and read my post.
I was wondering why you didn't comment on the fact that these are made with angel hair pasta rather than a dough.
CRAWFISH BEIGNETS WITH SAUCE
Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup
Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying
For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.
Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.
We usually put the sauce inside a carved out large purple onion sitting on some nice looking lettuce.
I'll get back to you on how many this makes, but I know we just served them at a dinner party for 10 and we had at least 2 per person, as I recall, with one recipe of them. I think it makes 20-24.
I was wondering why you didn't comment on the fact that these are made with angel hair pasta rather than a dough.
CRAWFISH BEIGNETS WITH SAUCE
Sauce
2.5 t chopped garlic
2 c mayo
Cayenne to taste
Salt to taste
Black pepper to taste
2 T ketchup
Beignets
1 lb crawfish tails, chopped a bit
2 eggs
1 T dry mustard
1 t cayenne
1.5 t salt
1/2 c flour
1/2 c green onions
12 oz. angel hair pasta, cooked and hot
vegetable oil for deep frying
For sauce, combine the garlic, mayo, cayenne, salt, pepper and ketchup in a bowl and mix well. Set aside.
Combine crawfish, eggs, mustard, 1 t cayenne, salt, flour and green onions in a bowl and mix well. Stir in the pasta. Shape into 1 inch balls, pressing to form. Deep fry in hot oil, about 350 or so for about 2 minutes or until golden brown. Serve with sauce for dipping.
We usually put the sauce inside a carved out large purple onion sitting on some nice looking lettuce.
I'll get back to you on how many this makes, but I know we just served them at a dinner party for 10 and we had at least 2 per person, as I recall, with one recipe of them. I think it makes 20-24.
Posted on 3/1/12 at 11:13 am to Gris Gris
Do you break up or mince the pasta or keep it whole?
Posted on 3/1/12 at 11:33 am to Gris Gris
quote:
I was wondering why you didn't comment on the fact that these are made with angel hair pasta rather than a dough
Now, explain to me why this is the case
Posted on 3/1/12 at 11:52 am to Hammond Tiger Fan
quote:
Now, explain to me why this is the case
Well, because my mother has something similar somewhere made with pasta and she decided she'd recreate it, so she used the pasta and they're really, really addicting.
Also, I was thinking half of the recipe. A whole recipe makes at least 40. These are not really big and they cook quickly, so you don't want them big or they will brown and not cook in the middle. They are easy, easy.
Otis, we've never broken up the pasta. If I were to do that, I wouldn't break it anymore than in half.
****** and, we always use the fresh refrigerated pasta. Have no idea if the dry pasta makes a difference because we've never tried it.
If you make them, they will be talked about and examined at the party and eaten. They will be talked about after the party to those who didn't attend because they're fun, good and unique.
Posted on 3/1/12 at 12:53 pm to Gris Gris
quote:
because my mother has something similar somewhere made with pasta and she decided she'd recreate it, so she used the pasta and they're really, really addicting.
this is definately interesting. I will try it at home this weekend.
quote:
and, we always use the fresh refrigerated pasta
Is this something that one would find in a specialty store like Whole Foods? I've never seen this in Walmart.
Gris Gris, are you a caterer? You seems knowledgable by the advice you are providing.
One of the reasons why I think my mother is wanting me to do this for her, outside of just liking my cooking, is this is her way to kind of nudge me a little towards doing something I'm passionate about.
This post was edited on 3/1/12 at 12:55 pm
Posted on 3/1/12 at 1:20 pm to Hammond Tiger Fan
quote:
quote:
and, we always use the fresh refrigerated pasta
Is this something that one would find in a specialty store like Whole Foods? I've never seen this in Walmart.
I would think Wally World carries it. I think the brand I see in the grocery stores is Contadina, usually. I see at Albertson's all the time. It's refrigerated. Some stores have a little separate refrigerated section on the pasta aisle and some have it with the cheeses etc... Same brand makes refrigerated alfredo and red sauces that are next to the fresh pastas.
quote:
Gris Gris, are you a caterer?
I am not. My family cooks a lot and we do a lot of dinner parties and cocktail parties. We donate them to auctions for charitable fundraisers, fairly often. Some are more casual and some are more formal. We did one last month and we have another one coming up this month. They're fun to do, we like to cook and the ones that are bought at fundraisers are for good causes. We're always still learning and we've learned a lot from doing them. Sometimes, it's just my family and sometimes, we go in with some other people to donate. It's more work than you think, depending on the food you're serving and what can be prepped ahead of time, so definitely enlist some assistants if you can.
Posted on 3/1/12 at 1:29 pm to Gris Gris
quote:
I am not. My family cooks a lot and we do a lot of dinner parties and cocktail parties. We donate them to auctions for charitable fundraisers, fairly often. Some are more casual and some are more formal. We did one last month and we have another one coming up this month. They're fun to do, we like to cook and the ones that are bought at fundraisers are for good causes. We're always still learning and we've learned a lot from doing them. Sometimes, it's just my family and sometimes, we go in with some other people to donate. It's more work than you think, depending on the food you're serving and what can be prepped ahead of time, so definitely enlist some assistants if you can.
Awesome! I admire what yall are doing. Are yall doing this locally (Baton Rouge area)?
Posted on 3/1/12 at 1:51 pm to Hammond Tiger Fan
No, we're not in BR.
Posted on 3/1/12 at 2:00 pm to Gris Gris
quote:
Gris Gris
you should write a cookbook
I'm bookmarking this thread
Posted on 3/1/12 at 4:46 pm to LSUEnvy
Ha! My niece put one together with family recipes for a big school project. She's still adding to it, but she did it in color with color pictures and it was a small fortune to have a few of those made just for us.
Posted on 3/1/12 at 6:32 pm to Gris Gris
quote:
Gris Gris, are you a caterer?
No, But Gris Gris is daBomb! She came forth with an hors d'oeuvre recommendation for my Uncle's 80th birthday party bash (250 of his close friends and kinfolk) that was PERFECT.
I needed something I could pull off for a large crowd and not be too needy on presentation . . . ie, finger food. She came up with Shrimp and andouille muffins! Voila! Made a ton of them and they were scarfed up like cocaine at an 70's discotheque.
Many thanks GG.
This post was edited on 3/1/12 at 6:42 pm
Posted on 3/1/12 at 8:07 pm to ynlvr
quote:
She came up with Shrimp and andouille muffins! Voila! Made a ton of them and they were scarfed up like cocaine at an 70's discotheque.
I'm so glad they worked out for you and kudos to you for trying them out. They were originally posted by someone else, but they didn't work when I followed that recipe. I made them a lot with different tweaks until I liked the texture. I think they're a neat thing to serve at parties.
Did you serve a sauce with them?
Posted on 3/2/12 at 6:53 am to Gris Gris
quote:
Did you serve a sauce with them?
Yes, a roasted tomato & mango salsa mayonnaise. Delicious.
Posted on 3/2/12 at 12:28 pm to ynlvr
quote:
Yes, a roasted tomato & mango salsa mayonnaise. Delicious.
Very nice. Thanks for the tip. I love the Cousin's Creole Tomato with them, but I was looking for a second sauce to put out, as well.
Posted on 3/5/12 at 7:54 am to Gris Gris
Well, I thought about the menu over the weekend and here is what I came up with:
After discussing it over with my mother this weekend about what she wanted (soul food with a little twist) we will have a 5 course family style dinner for 12.
1 - Green Salad
2 - Roasted Red Bell Pepper Soup
3 - Fried Chicken and Sweet Potato Waffles
4 - Baby back Ribs with sides of smothered okra, greens, cornbread, and some type of jazzed up mac-n-cheese
5 - Choice of White Chocolate or Praline bread pudding or Apple pie/cobbler a la mod (Apple pie was my mother's choice, one of her favorites)
After discussing it over with my mother this weekend about what she wanted (soul food with a little twist) we will have a 5 course family style dinner for 12.
1 - Green Salad
2 - Roasted Red Bell Pepper Soup
3 - Fried Chicken and Sweet Potato Waffles
4 - Baby back Ribs with sides of smothered okra, greens, cornbread, and some type of jazzed up mac-n-cheese
5 - Choice of White Chocolate or Praline bread pudding or Apple pie/cobbler a la mod (Apple pie was my mother's choice, one of her favorites)
This post was edited on 3/5/12 at 8:07 am
Posted on 3/5/12 at 9:25 am to Hammond Tiger Fan
Gotta go with what the birthday girl wants. Hope it turns out well and she has a good time on her day. 
Posted on 3/5/12 at 10:27 am to Hammond Tiger Fan
I had an awesome mac n cheese this weekend with bow tie pasta. I think they used white cheddar, and maybe a little mozzarella. There was an option to add lobster, but since the mother-in-law is allergic, had to pass.
Posted on 3/5/12 at 11:08 am to Miz Piggy
quote:
I had an awesome mac n cheese this weekend with bow tie pasta. I think they used white cheddar, and maybe a little mozzarella. There was an option to add lobster, but since the mother-in-law is allergic, had to pass.
Do you mind posting the recipe?
Posted on 3/5/12 at 12:03 pm to Hammond Tiger Fan
It was in a restaurant, so I don't know the exact recipe, but if I had to guess, I'd say they made a little bit of a blonde roux, added in some heavy cream and shredded white cheddar and shredded mozzarella. Probably a little S&P, and maybe some fresh grated nutmeg.
If I was going to add some seafood, I might slowly poach some lobster or shrimp in butter, mix it in with the cheese and pasta, add more cheese on top, and bake.
ETA: I forgot to add, unless you're vehemently opposed to it, you might think about adding some shredded white American cheese (velveeta). I add it to my regular mac n cheese. The cheddar gives it the nice sharp cheese flavor, but the velveeta gives it the creaminess.
If I was going to add some seafood, I might slowly poach some lobster or shrimp in butter, mix it in with the cheese and pasta, add more cheese on top, and bake.
ETA: I forgot to add, unless you're vehemently opposed to it, you might think about adding some shredded white American cheese (velveeta). I add it to my regular mac n cheese. The cheddar gives it the nice sharp cheese flavor, but the velveeta gives it the creaminess.
This post was edited on 3/5/12 at 1:31 pm
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