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Post by riotgrrl on Aug 16, 2010 9:31:25 GMT
I do enjoy the various dinner party competitions on TV these days. (Thanks Costal for referring me to the Dinner Date one. I watched an episode yesterday. All the boys who'd cooked thought the girl was lovely, so it was a bit bland, but I can imagine it gets more exciting when they don't like each other so much.)
ANYWAY, this thread is our very own Stub Dinner Party competition.
You have to post what you would make for your winning dinner party menu.
Starter, mains, pudding. Three courses. For four guests.
Post your menus here, and if enough people post a menu we'll do a vote or something and find a winner.
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Post by riotgrrl on Aug 16, 2010 9:34:36 GMT
To get the ball rolling, here is my dinner party menu.
Stornoway black pudding with goat cheese and carmelised onions.
Chicken stuffed with tomato and parmesan, wrapped in parma ham
Chilli Carrots and peppers in tomato sauce
Tagliatelli
Key Lime Pie
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Post by Deleted on Aug 16, 2010 9:58:36 GMT
i'm glad to hear the programme you saw featured men kooking for a lady.. the 2 or 3 i have seen have all been ladies kooking for a man. i did wonder if they were gonna do it the other way round, in the interest of eqwuality.
i've no idea what i would kook i'm kinda off kooking lately.
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Post by Weyland on Aug 16, 2010 10:03:08 GMT
To get the ball rolling, here is my dinner party menu. Stornoway black pudding with goat cheese and carmelised onions. Chicken stuffed with tomato and parmesan, wrapped in parma ham Chilli Carrots and peppers in tomato sauce Tagliatelli Key Lime Pie Admit it, Riot, at least some of those dishes are entirely fictional, such as chilli carrots. How do you carmelise an onion? I know -- get it blessed by Clint Eastwood. ~ ~ ~ Classic prawn cocktail with devilled shiitake and HP sauce Rack of steak and scallop on a bed of stuffed poppy seeds with lightly dowsed bran Cocopops Wellington drizzled with a Marmite coolie on ice |
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Post by riotgrrl on Aug 16, 2010 10:13:55 GMT
To get the ball rolling, here is my dinner party menu. Stornoway black pudding with goat cheese and carmelised onions. Chicken stuffed with tomato and parmesan, wrapped in parma ham Chilli Carrots and peppers in tomato sauce Tagliatelli Key Lime Pie Admit it, Riot, at least some of those dishes are entirely fictional, such as chilli carrots. How do you carmelise an onion? I know -- get it blessed by Clint Eastwood. ~ ~ ~ Classic prawn cocktail with devilled shiitake and HP sauce Rack of steak and scallop on a bed of stuffed poppy seeds with lightly dowsed bran Cocopops Wellington drizzled with a Marmite coolie on ice I suspect your pudding is a work of fiction, and, when it comes to the vote, you'll regret not doing a proper pudding. Chilli carrots are just carrots chopped up with a chilli pepper and onions all cooked up togethter with tomatoes. Pinch of cumin. Pinch of chilli powder. Basically a way of hiding vegetables by pretending they're a sauce. |
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Post by riotgrrl on Aug 16, 2010 10:15:08 GMT
How to carmelise an onion:
Fry onions in butter
Add 2 tbs of castor sugar
Cook over gentle heat for 5 - 10 mins
Add 5 tbsp balsamic vinegar,
Season with salt and pper.
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Post by riotgrrl on Aug 16, 2010 10:15:42 GMT
Also Weyland . . . stuffed poppy seeds?  Really??? I don't think you're taking my game seriously. |
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Post by Patrick on Aug 16, 2010 10:18:01 GMT
C.D.W.M is one of those progs that you never admit to watching until somone else does.
I've only ever come across it by accident and almost always get hooked. It's that one time doyen of Radio 4; Dave Lamb's commentary that does it. It's a pity it's repeated so often though, because you can never be sure if you've seen one or not.
I think - for presentation purposes I'd nick Rick Stein's Cod in Tomato/Soy Butter sauce on spring onion mash, which I've got down to a fine art these days. It looks really 'nouvelle cuisine' too which would probably help. Perhaps Good old Cider Syllabub for pudding cos that's dead easy too and you have to make it way before the meal to chill.
No idea about starters though.
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Post by riotgrrl on Aug 16, 2010 10:27:15 GMT
C.D.W.M is one of those progs that you never admit to watching until somone else does. I've only ever come across it by accident and almost always get hooked. It's that one time doyen of Radio 4; Dave Lamb's commentary that does it. It's a pity it's repeated so often though, because you can never be sure if you've seen one or not. I think - for presentation purposes I'd nick Rick Stein's Cod in Tomato/Soy Butter sauce on spring onion mash, which I've got down to a fine art these days. It looks really 'nouvelle cuisine' too which would probably help. Perhaps Good old Cider Syllabub for pudding cos that's dead easy too and you have to make it way before the meal to chill. No idea about starters though. Well, you need to come up with a starter or it will default to pate. |
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Post by Patrick on Aug 16, 2010 10:40:35 GMT
C.D.W.M is one of those progs that you never admit to watching until somone else does. I've only ever come across it by accident and almost always get hooked. It's that one time doyen of Radio 4; Dave Lamb's commentary that does it. It's a pity it's repeated so often though, because you can never be sure if you've seen one or not. I think - for presentation purposes I'd nick Rick Stein's Cod in Tomato/Soy Butter sauce on spring onion mash, which I've got down to a fine art these days. It looks really 'nouvelle cuisine' too which would probably help. Perhaps Good old Cider Syllabub for pudding cos that's dead easy too and you have to make it way before the meal to chill. No idea about starters though. Well, you need to come up with a starter or it will default to pate. I did think of a whizzo one - but it would mean another fish course.  That would be a bit much. OK, say it was all right to do that sort of thing then I'd have my cream cheese/mayo/lemon juice/smoked mackerel on some sort of exotic crunchy cracker/fresh French toast sort of thing. Which is a sort of paté really.  Just a fresh one. |
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Post by trubble on Aug 16, 2010 10:45:55 GMT
It's allowed I suppose but fish followed by fish is a dangerous strategy. And what shall you serve as the vegetarian alternative?
I'm thinking of my menu. Do you meat eaters mark down if I don't cook meat? At the moment I think I will make you a moussaka for main course, but a lentil one, not lamb. Should I default to lamb? It will be served with salad, probably a greek salad.
My starter might be stuffed tomatoes as that was something I saw a lot of on menus in Crete. I've made ones stuffed with a mixture of rice and roasted peppers and mild goat's cheese and they were very, very good - but quite filling. I am undecided about this course. And there will be a surfeit of perfectly home-marinaded olives to pick at with your drinks and all through the meal.
My pudding course will probably be something chocolatey. Maybe a chocolate and orange mousse. With homemade brandysnaps. You will feel so sick. Perhaps some melon balls served on the side just to give you some sort of nutritional value.
After pudding, as part of the third course, there will be a cheeseboard, naturellement - with a ripe brie and camembert and gorgonzola and parmesan and an irish cheddar and only nice crackers, no horrible ones; there shall, of course, be grapes to go with.
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Post by Patrick on Aug 16, 2010 11:03:34 GMT
Would freshly chopped tomato and roasted pepper cooked with fresh Rosemary Sprigs with pasta butterflies be too boring. I rather like it myself. My starter might be stuffed tomatoes as that was something I saw a lot of on menus in Crete. I've made ones stuffed with a mixture of rice and roasted peppers and mild goat's cheese and they were very, very good - but quite filling. I am undecided about this course. Why not just have a Greek evening with dressing up an' all - should win you extra points and it would allow you to do other Mezé dishes (with or without meat) that folk could pick at. G'wan - Get that toga ironed! |
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Post by everso on Aug 16, 2010 11:18:27 GMT
Smoked salmon with caper berries (garnished with lemon and served with thinly sliced wholemeal bread) - I had this in The Shore, a restaurant in Edinburgh, recently and it was delicious. Boeuf bourguignon with potato julienne and savoy cabbage Fresh raspberries, chocolate brownie and a nice big dollop of clotted cream. yum yum - I guarantee you won't be able to move afterwards.  |
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Post by trubble on Aug 16, 2010 11:22:15 GMT
Would freshly chopped tomato and roasted pepper cooked with fresh Rosemary Sprigs with pasta butterflies be too boring. I rather like it myself. It's probably delicious but the butterflies are my least favourite pasta shape so I would mark you down on that - just giving fair warning. Also, I would mark you down on it being very simple, however nice, so unless it was out-of-this-world-delicious you would lose points from me. Because although i am quite happy to attend a themed evening, you only need one spoilsport guest to dislike themed evenings for the whole thing to fail. Also, I don't know lots of meze dishes, and it has to be something I can cook! |
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Post by trubble on Aug 16, 2010 11:24:20 GMT
Smoked salmon with caper berries (garnished with lemon and served with thinly sliced wholemeal bread) - I had this in The Shore, a restaurant in Edinburgh, recently and it was delicious. Boeuf bourguignon with potato julienne and savoy cabbage Fresh raspberries, chocolate brownie and a nice big dollop of clotted cream. yum yum - I guarantee you won't be able to move afterwards. That's looking a bit winnerish. |
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Post by Patrick on Aug 16, 2010 11:26:01 GMT
Smoked salmon with caper berries (garnished with lemon and served with thinly sliced wholemeal bread) - I had this in The Shore, a restaurant in Edinburgh, recently and it was delicious. Boeuf bourguignon with potato julienne and savoy cabbage Fresh raspberries, chocolate brownie and a nice big dollop of clotted cream. yum yum - I guarantee you won't be able to move afterwards. That's looking a bit winnerish. God! Michael's not coming is he! |
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Post by Patrick on Aug 16, 2010 11:27:27 GMT
Would freshly chopped tomato and roasted pepper cooked with fresh Rosemary Sprigs with pasta butterflies be too boring. I rather like it myself. It's probably delicious but the butterflies are my least favourite pasta shape so I would mark you down on that - just giving fair warning. Also, I would mark you down on it being very simple, however nice, so unless it was out-of-this-world-delicious you would lose points from me. You'll 'ave a bacon sandwich and like it then........ .........Bloody vegetarians mutter mutter mutter  |
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Post by everso on Aug 16, 2010 11:34:30 GMT
Trubbs, re. pasta shapes. I agree. Those little bow things are never properly cooked. If you do them so that the outside is al dente, the bit in the middle is still hard and if that's al dente then the outside is all floppy. Same with the spirals too. I prefer either straightforward spaghetti (never ever linguine or tagliatelle after watching a programme about tape worms on t.v. a while back) or else ravioli or tortilloni (pig bums, as we call them) Come on, they DO look like pig bums a bit  |
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Post by trubble on Aug 16, 2010 11:43:48 GMT
Hmm, maybe I'll do a ravioli/tortelloni thing for my starter. Filled with a garlicky-mushroom delight. Hmm. I can't help thinking I need something crunchy with mine, to make up for the lentils. Cheese Straws perhaps.
But you are right, Ev. The best pasta in the world is spaghetti. All the rest is frippery, just so you can have a day off from spaghetti to refresh your brain. I was given some direct from Italy once that had a rough texture so that a tomato sauce would cling to it. It was really divine and made my normal spaghetti seem like tinned hoops in comparison.
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Post by riotgrrl on Aug 16, 2010 12:08:28 GMT
Smoked salmon with caper berries (garnished with lemon and served with thinly sliced wholemeal bread) - I had this in The Shore, a restaurant in Edinburgh, recently and it was delicious. Boeuf bourguignon with potato julienne and savoy cabbage Fresh raspberries, chocolate brownie and a nice big dollop of clotted cream. yum yum - I guarantee you won't be able to move afterwards. That's looking a bit winnerish. Don't rush to judge . . .the competition has only just started. |
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Really???
Just a fresh one.
A.P.P.S
S C 
