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Angelo View Drop Down
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Points: 13244 		Direct Link To This Post Posted: December 02 2007 at 14:09
Haven't been on this thread for a while - guess I'll have to catch up on Markos' suggestions.... inspiring to say the least....Thumbs%20Up
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Points: 3252 		Direct Link To This Post Posted: December 05 2007 at 15:22
Rice beverage
 
¾ Cup rice
Vanilla
½ Cup sugar
cinnamon
2 ½ Cups milk
sweetened condensed milk
ice

Cook rice. Blend milk and cooked rice. Drain and blend again. Add condensed milk and cinnamon and sugar. Mix ice in by hand. Note: Don't add too much milk or it will be runny. The measurements for the ingredients are subject to personal taste and will vary from person to person.
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Points: 3252 		Direct Link To This Post Posted: December 05 2007 at 15:45
Bienmesabe=
 
Ingredients

   Procedure

  1. Grate the coconuts. Separate the coconut from the milk of the coconut. Combine the coconut (reserve the milk) with the sugar. Cook until a thick syrup is made. Remove from heat and to allow to rest.
  2. Beat the yolks with a little bit the coconut milk, add this to the syrup. Mix well, return to the heat. Stir constantly until it thickens well. Idea is to obtain a rather thick, very coconutty, coconut cream.
  3. In a glass dish, layer the coconut crème and the pound cake slices soaked in the wine. Continue alternating biscochuelo layers with the coconut cream. Sprinkle the top generously with cinnamon.
 
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Points: 13244 		Direct Link To This Post Posted: December 09 2007 at 11:13
Tonight it's lamb chops with filled eggplant halves (stuffed with onion, eggplant, red and green bell pepper, garlic and tomatoe) - served with freshly made tzatziki and a decent red wine.

The real challenge is christmas this year. I'll be cooking dinner for 7 adults and 3 children after that. Biggest part of the challenge: my children eat things that only three out of those seven adults also enjoy. The other five don't like lamb. fish, shellfish.... which I had anticipated on making before all these family members decided to join. Confused
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Angelo View Drop Down
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Points: 13244 		Direct Link To This Post Posted: December 09 2007 at 11:13
Markos, nice recipes, but have you got something that spares my teeth as well? Wink
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Points: 7910 		Direct Link To This Post Posted: December 09 2007 at 15:51
Nothing but comfort food on this cold Sunday in America's heartland. I'm braising a chuck roast with some broth, red wine, thyme, garlic, onions, S&P, and a bay leaf. Slow roast it for about an hour and a half and then add some chopped carrots and yukon gold potatoes. Serve that along with some hot rolls and it'll be like dinner at Grandma's house.

E
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Points: 2696 		Direct Link To This Post Posted: December 10 2007 at 16:28
OK prog chefs, it's time to put your thinking caps on and rescue me!
 
Christmas I can do blindfold, 10 people, (one vegan) not a problem.  I perfect and construct recipes in my head all year round. I am ready forChristmas and the goose is indeed fat!
 
So lets now imagine I have TWELVE for a FORMAL dinner on New Years Eve. mutli national crowd, to see in 2008.
I want early nibbles, starter, main and dessert. It needs to be LOW maintenance (time will be pretty short I only have the day to prep)
The dining area is joining the kitchen, so nothing that will make me cry with pain!
 
Ok, do your best  you lovely chefs, post me some killer dinner party recipes, some of your fail safe fav's please!
 
no pasta, that's the only "I don't eat" that has been reported!
 
Cheers!
Rx
 
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Points: 13244 		Direct Link To This Post Posted: December 10 2007 at 17:37
Ouch - that's what I call putting out a challenge. I'll think about it, but here's an appetizer for you:

- Make a nice pesto of fresh basil, parmesan, olive oil and freshly roasted pine nuts (pepper and salt to tast as always)
- slice a (ciabatta) bread very thinly and briefly toast the slices on both sides in a bit of olive oil (or in the oven if you want less fat) - cut them into bite size pieces afterwards.
- Put some pest on each piece and top it of with half a cherry tomato.
Serve as an appetiser with wine or whatever people want to drink before dinner.

More to come... Wink
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Points: 31169 		Direct Link To This Post Posted: December 10 2007 at 18:54
Tonight - Pan seared NY strip steaks - deglazed with Cabernet Sauvignon and served with that sauce and cremini mushrooms.

p-c:  I'll also put my thinking cap on regarding your event...stay tuned...
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Points: 65289 		Direct Link To This Post Posted: December 10 2007 at 19:10
Originally posted by prog-chick prog-chick wrote:

OK prog chefs, it's time to put your thinking caps on and rescue me!
 
Christmas I can do blindfold, 10 people, (one vegan) not a problem.  I perfect and construct recipes in my head all year round. I am ready forChristmas and the goose is indeed fat!
 
So lets now imagine I have TWELVE for a FORMAL dinner on New Years Eve. mutli national crowd, to see in 2008.
I want early nibbles, starter, main and dessert. It needs to be LOW maintenance (time will be pretty short I only have the day to prep)
The dining area is joining the kitchen, so nothing that will make me cry with pain!
 
Ok, do your best  you lovely chefs, post me some killer dinner party recipes, some of your fail safe fav's please!
 
no pasta, that's the only "I don't eat" that has been reported!
 
Cheers!
Rx
 


Rachel, I know a tasty and fairly easy appetizer (though it's a small amount of work)--

steam some beets (red or gold) till tender but still firm and slice into 1/2 inch rounds... spread some herb cream cheese (or any soft flavorful cheese, Goat cheese would do) on a hearty cracker or square of toast, top with a beet slice, drizzle with olive oil and a little salt...  delish !





Edited by Atavachron - December 10 2007 at 20:51
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Points: 29630 		Direct Link To This Post Posted: December 10 2007 at 19:15
Originally posted by Atavachron Atavachron wrote:

Originally posted by prog-chick prog-chick wrote:

OK prog chefs, it's time to put your thinking caps on and rescue me!
 
Christmas I can do blindfold, 10 people, (one vegan) not a problem.  I perfect and construct recipes in my head all year round. I am ready forChristmas and the goose is indeed fat!
 
So lets now imagine I have TWELVE for a FORMAL dinner on New Years Eve. mutli national crowd, to see in 2008.
I want early nibbles, starter, main and dessert. It needs to be LOW maintenance (time will be pretty short I only have the day to prep)
The dining area is joining the kitchen, so nothing that will make me cry with pain!
 
Ok, do your best  you lovely chefs, post me some killer dinner party recipes, some of your fail safe fav's please!
 
no pasta, that's the only "I don't eat" that has been reported!
 
Cheers!
Rx
 


Rachel, I know a tasty and fairly easy appetizer (though it's a small amount of work)--

steam some beets (red or gold) till tender but still firm and slice into 1/2 inch rounds... spread some herb cream cheese on a hearty cracker or square of toast, top with a beet slice, drizzle with olive oil and a little salt...  delish !





It's a dish that can't be beets? LOL
Released date are often when it it impacted you but recorded dates are when it really happened...
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Angelo View Drop Down
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Points: 13244 		Direct Link To This Post Posted: December 11 2007 at 02:00
LOL
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Points: 2696 		Direct Link To This Post Posted: December 11 2007 at 03:13
Aw fanks for your support guys!
 
The enormity of it all has just hit me,  but I am sure it's going to be great fun!
 
I hate making desserts as I don't have a sweet tooth, any easy peasy crowd pleasers?
 
R x
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Points: 24429 		Direct Link To This Post Posted: December 11 2007 at 03:22
As you're English, I am quite sure you're familiar with trifle, Rachel... Some time ago I gave the recipe for my own variation on trifle, which involves using a cream cheese mixture instead of the custard. In recent times I have made it without using any eggs, just cream cheese, sugar, and some creamy, vanilla-flavoured yogurt. I generally use ladyfingers for the base, and dessert wine mixed with some fruit liqueur for soaking the biscuits. You can use any fruit - I love raspberries and strawberries when they are in season, else I use frozen berries - and I think oranges would taste quite wonderful, especially if you flavoured the topping with orange peel.
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Points: 14693 		Direct Link To This Post Posted: December 11 2007 at 12:31
Originally posted by prog-chick prog-chick wrote:

I want early nibbles, starter, main and dessert


Nibbles - crisps

Starter - Beer

Main - Beer

Dessert - Beer (and crisps)

Simple

+++sigh+++

Don't know what all the fuss is about

Jon Lord 1941 - 2012
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Points: 37575 		Direct Link To This Post Posted: December 11 2007 at 12:40
^ I think you've over done the crisps there Jim Wink
What?
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Points: 31169 		Direct Link To This Post Posted: December 11 2007 at 12:42
Originally posted by Jim Garten Jim Garten wrote:

Originally posted by prog-chick prog-chick wrote:

I want early nibbles, starter, main and dessert


Nibbles - crisps

Starter - Beer

Main - Beer

Dessert - Beer (and crisps)

Simple

+++sigh+++

Don't know what all the fuss is about


Note to self:  try to snag an invitation to Jim's for New Years.  Wink
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Points: 2696 		Direct Link To This Post Posted: December 11 2007 at 15:40
Originally posted by Jim Garten Jim Garten wrote:


Nibbles - crisps

Starter - Beer

Main - Beer

Dessert - Beer (and crisps)

Simple

+++sigh+++

Don't know what all the fuss is about
 
Great plan!
 
well, as we have guests from Canada, Holland and France, and a week of rich food and over drinking in front of it we have decided to have a great classic 'bangers'n'mash' night with a good ol' jam rolypoly and custard to follow.......... with 14 people (2 got added last night) it'll mean a great dinner and absoloutely no hassle, fuss or stress.
I'll make the bangers this week and bung 'em in the freezer!   Woohooo! I love playing with sausage skin! Embarrassed
 
Now I can drink beer'n'whiskey all night and it really wont matter!
 
Big%20smile
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Angelo View Drop Down
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Points: 13244 		Direct Link To This Post Posted: December 11 2007 at 17:04
Prog-Chick, on to main course. How about roasted pork shoulder:

Get a pork shoulder (or 2, if you really have 12 people). Glaze with a mixture of honey, rosemary, salt and pepper, cooked into a syrup (remove the rosemary after cooking).
Roast in the oven for as long as it takes (I'll look up the times for you).
Serve with the often referenced (on this thread) rosemary patatoes and some steamed or briefly cooked vegetables (broccoli, carrot slices, cauliflower)

Hope it helps.
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Jim Garten View Drop Down
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Points: 14693 		Direct Link To This Post Posted: December 12 2007 at 03:34
Originally posted by prog-chick prog-chick wrote:

we have decided to have a great classic 'bangers'n'mash' night with a good ol' jam rolypoly and custard to follow


Good plan

If we bring the crisps, can we come?

Jon Lord 1941 - 2012
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