Well, Don's party turned out very well - and it is so fun to cook for a bunch of good-food starved men who have been on the road for a week.
His Menu -
Cheese platter:
French Brie
Fromage D'Affinois (plain and a pepper version)
Smoked Gouda
"Just Jack"
Humboldt Fog Blue
Manchego Gran Maesteo
honeycomb
Cranberry Shallot Relish
Red and Green grapes
crackers/bread rounds
Note: Most of the fellows had not seen a honeycomb added to a cheese platter before - when they figured out to layer the cracker with the honey, cheese and a little of the relish (or whatever kind of chutney you want to use) they devoured the entire honeycomb - none left!
----------
* Exported from MasterCook *
CRAB-FILLED DEVILED EGGS
Serving Size : 24
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 large eggs, hard-cooked, peeled & halved
9 tablespoons mayonnaise
4 1/2 tablespoons chopped fresh tarragon
3 tablespoons minced shallot
6 teaspoons lemon juice
3/8 teaspoon cayenne
3/4 teaspoon hot pepper sauce
24 ounces crabmeat
Fresh Tarragon sprigs - garnish
Set aside half the yolks (for another use)
Place yolks from 1/2 the eggs in bowl and mash or push thru a sieve.
Mix in mayo, tarragon, shallots, lemon juice, cayenne & hot pepper sauce.
Mix in crab. Season w/s & P
Can be prepared 4 hours ahead.
----------
Beef Tortilla Wraps
Combine 8 oz. cream cheese, 1/3 c. A.1. sauce, 1/4 c. gr. onions and 2 tsp. horseradish. Smear this on the tortilla (I used 10" Spinach flour tortillas), then layer:
fresh spinach leaves
deli-sliced roast beef
1 slice Provolone cheese, cut in half and laid down center
another smear of the cream cheese mixture
lines of red, green, and yellow roasted bell peppers - julienned
Roll up jelly-roll fashion; wrap tightly in plastic wrap and refrigerate several hours or overnite. Cut each roll (you should have about 6 rolls) into 8 pcs.
----------
* Exported from MasterCook *
GARLIC ROASTED SHRIMP COCKTAIL
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
oven to 450°. On a heavy baking sheet mix together -
(for ~1 1/2 lbs. shrimp)
3 cloves garlic, minced
2 T. EVO
Kosher salt & cracked black pepper
Add the peeled, but tails left on, shrimp to the b. sheet and toss together with the garlic mixture. Spread out in a single layer.
Roast for 3 min, turn shrimp over & continue roasting till the shrimp are opaque and firm, another 2-4 min.(Hopefully your oven is right on - you don't want to cook the shrimp any more than 3 min. on each side - they will be perfect!!)
Transfer shrimp to a shallow dish, cover partially & refrigerate. When the shrimp are chilled, eat those suckers!! Just remember when you transfer the shrimp, scrape the bottom of the b. sheet and get all the great goop for the shrimp.
I'm bound and determined one of these days to stay out of the shrimp long enuf to cook up some pasta and just scrape all that on top!! It is so good!
Also, if you don't have a favorite cocktail sauce -
1/2 c ketchup
1/2 c chili sauce
1/4 c grated red onion
1/2-1 finely chopped fresh jalapeno (to your taste)
2-3 T. prepared horseradish
1 T. fresh lemon juice
Kosher salt to taste.
This will keep up to a week...I'm told. Just before serving taste and add more lemon juice and salt if needed.
----------
Stuffed Mushrooms (for 70 mushrooms)
2 lbs. Jimmy Dean Sausage - brown until no pink left, add 1 lb. cream cheese, couple oz. grated Parmesan cheese, 3-4 good shakes of Tabasco, s&p. Mix till well blended.
Stem the mushrooms and clean out hole to have a nice pocket for the filling. (At this point, I minced up ~1/3 of the stems and added to filling) Fill all the mushrooms and top with a little more grated Parmesan. Finish off with a small julienned strip of Prosciutto.
Bake off in a 350 F. oven for 8-10 min. till heated thru and just beginning to release their juices.
NOTE: if you have any filling left, it's great in an omlette or over hot, cooked pasta!!
--------
Caesar Salad - we all have our favorites here!
--------
* Exported from MasterCook *
SIESTA WRAPS
Recipe By :BH&G.com via a Chef's Journey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large poblano peppers
2 medium sweet red peppers
1/2 cup cream cheese
2 cloves garlic -- minced
1 T. cilantro -- snipped fresh
2 teaspoons lime juice
1/8 teaspoon ground red pepper (to taste)
4 flour tortillas -- 10-inch
To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, & seeds.
Place peppers, cut side down, on a foil-lined baking sheet.
Bake in a 425 oven for 20-25 min. or till skin is bubbly and browned. (Or roast your peppers your favorite way - mine is to put on a gas burner whole and roast that way)
Wrap the peppers in the foil; let stand for 15-20 min. or till cool enuf to handle.
Pull the skin off gently and slowly using a paring knife, cut peppers into thin strips.
Mean while, stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper.
Spread tortillas with cream cheese mixture.
Lay poblano & red pepper strips over cream cheese. Roll up tortillas. Wrap w/clear plastic wrap.
Refrigerate up to 6 hours.
Unwrap & bias-slice wraps crosswise into 1 1/4" slices.
Makes about 24 pieces for 8 to 10 appetizer servings.
Description:
"Two kinds of pepper combine for just the right "warmth" in the filling. For a twist, try vegetable-flavor tortillas in place of the plain variety."
Yield:
"24 pieces"
Wine: Sauvignon Blanc
---------
* Exported from MasterCook *
TORTELLINI SALAD
Recipe By:a Chef's Journey
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz. package cheese tortellini -- fresh or frozen
4 ounces Salami -- chopped, ~1 cup
4 ounces provolone cheese -- cut into 2X1/4X1/4" strips
1 11 oz. can whole kernel corn
1 9 oz. package frozen spinach -- thawed, squeezed to drain
1 6 oz. jar marinated artichoke heart -- drained, chopped - save the marinade for the dressing
1 6 oz. can ripe olives -- pitted, drained, sliced (~1 1/2 cups)
1 1/2 cups Creamy Italian Salad Dressing
1 teaspoon Dijon mustard
2 ounces Parmesan cheese -- grated
2 oz. jar diced pimientos -- drained
Cook tortellini to desired doneness. Drain; rinse w/cold water.
In a very large bowl, combine tortellini with salami, provolone, corn, spinach, artichoke hearts & 1 cup of the olives.
In a small bowl, combine dressing, Dijon & 1/4 cup of the Parmesan cheese; blend well. (I've recently changed this a little, but haven't edited the recipe in M.C. yet.- I add the marinade from the artichokes to the dressing ingredients and also I've just started added ~1/2 cup of purchased (or homemade) pesto to the dressing. Adds a great flavor)
Pour dressing over salad; toss gently.
Top w/remaining olives and Parmesan cheese.
Cover; refrigerate 1-2 hours to blend flavors.
Just before serving, garnish w/pimientos and other garnishes.
For buffet parties, I don't 'top' the salad, I just toss all the ingredients together. Maybe a little more Parmesan on top...
Yield:
"3 quarts"
----
That was our buffet and I must say it was very well received - especially the mushrooms and shrimp - they were gone in no time! (does a caterer's heart good... )
His Menu -
Cheese platter:
French Brie
Fromage D'Affinois (plain and a pepper version)
Smoked Gouda
"Just Jack"
Humboldt Fog Blue
Manchego Gran Maesteo
honeycomb
Cranberry Shallot Relish
Red and Green grapes
crackers/bread rounds
Note: Most of the fellows had not seen a honeycomb added to a cheese platter before - when they figured out to layer the cracker with the honey, cheese and a little of the relish (or whatever kind of chutney you want to use) they devoured the entire honeycomb - none left!
----------
* Exported from MasterCook *
CRAB-FILLED DEVILED EGGS
Serving Size : 24
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 large eggs, hard-cooked, peeled & halved
9 tablespoons mayonnaise
4 1/2 tablespoons chopped fresh tarragon
3 tablespoons minced shallot
6 teaspoons lemon juice
3/8 teaspoon cayenne
3/4 teaspoon hot pepper sauce
24 ounces crabmeat
Fresh Tarragon sprigs - garnish
Set aside half the yolks (for another use)
Place yolks from 1/2 the eggs in bowl and mash or push thru a sieve.
Mix in mayo, tarragon, shallots, lemon juice, cayenne & hot pepper sauce.
Mix in crab. Season w/s & P
Can be prepared 4 hours ahead.
----------
Beef Tortilla Wraps
Combine 8 oz. cream cheese, 1/3 c. A.1. sauce, 1/4 c. gr. onions and 2 tsp. horseradish. Smear this on the tortilla (I used 10" Spinach flour tortillas), then layer:
fresh spinach leaves
deli-sliced roast beef
1 slice Provolone cheese, cut in half and laid down center
another smear of the cream cheese mixture
lines of red, green, and yellow roasted bell peppers - julienned
Roll up jelly-roll fashion; wrap tightly in plastic wrap and refrigerate several hours or overnite. Cut each roll (you should have about 6 rolls) into 8 pcs.
----------
* Exported from MasterCook *
GARLIC ROASTED SHRIMP COCKTAIL
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
oven to 450°. On a heavy baking sheet mix together -
(for ~1 1/2 lbs. shrimp)
3 cloves garlic, minced
2 T. EVO
Kosher salt & cracked black pepper
Add the peeled, but tails left on, shrimp to the b. sheet and toss together with the garlic mixture. Spread out in a single layer.
Roast for 3 min, turn shrimp over & continue roasting till the shrimp are opaque and firm, another 2-4 min.(Hopefully your oven is right on - you don't want to cook the shrimp any more than 3 min. on each side - they will be perfect!!)
Transfer shrimp to a shallow dish, cover partially & refrigerate. When the shrimp are chilled, eat those suckers!! Just remember when you transfer the shrimp, scrape the bottom of the b. sheet and get all the great goop for the shrimp.
I'm bound and determined one of these days to stay out of the shrimp long enuf to cook up some pasta and just scrape all that on top!! It is so good!
Also, if you don't have a favorite cocktail sauce -
1/2 c ketchup
1/2 c chili sauce
1/4 c grated red onion
1/2-1 finely chopped fresh jalapeno (to your taste)
2-3 T. prepared horseradish
1 T. fresh lemon juice
Kosher salt to taste.
This will keep up to a week...I'm told. Just before serving taste and add more lemon juice and salt if needed.
----------
Stuffed Mushrooms (for 70 mushrooms)
2 lbs. Jimmy Dean Sausage - brown until no pink left, add 1 lb. cream cheese, couple oz. grated Parmesan cheese, 3-4 good shakes of Tabasco, s&p. Mix till well blended.
Stem the mushrooms and clean out hole to have a nice pocket for the filling. (At this point, I minced up ~1/3 of the stems and added to filling) Fill all the mushrooms and top with a little more grated Parmesan. Finish off with a small julienned strip of Prosciutto.
Bake off in a 350 F. oven for 8-10 min. till heated thru and just beginning to release their juices.
NOTE: if you have any filling left, it's great in an omlette or over hot, cooked pasta!!
--------
Caesar Salad - we all have our favorites here!
--------
* Exported from MasterCook *
SIESTA WRAPS
Recipe By :BH&G.com via a Chef's Journey
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large poblano peppers
2 medium sweet red peppers
1/2 cup cream cheese
2 cloves garlic -- minced
1 T. cilantro -- snipped fresh
2 teaspoons lime juice
1/8 teaspoon ground red pepper (to taste)
4 flour tortillas -- 10-inch
To roast poblano and sweet red peppers, halve peppers and remove stems, membranes, & seeds.
Place peppers, cut side down, on a foil-lined baking sheet.
Bake in a 425 oven for 20-25 min. or till skin is bubbly and browned. (Or roast your peppers your favorite way - mine is to put on a gas burner whole and roast that way)
Wrap the peppers in the foil; let stand for 15-20 min. or till cool enuf to handle.
Pull the skin off gently and slowly using a paring knife, cut peppers into thin strips.
Mean while, stir together the cream cheese, garlic, cilantro, lime juice, and ground red pepper.
Spread tortillas with cream cheese mixture.
Lay poblano & red pepper strips over cream cheese. Roll up tortillas. Wrap w/clear plastic wrap.
Refrigerate up to 6 hours.
Unwrap & bias-slice wraps crosswise into 1 1/4" slices.
Makes about 24 pieces for 8 to 10 appetizer servings.
Description:
"Two kinds of pepper combine for just the right "warmth" in the filling. For a twist, try vegetable-flavor tortillas in place of the plain variety."
Yield:
"24 pieces"
Wine: Sauvignon Blanc
---------
* Exported from MasterCook *
TORTELLINI SALAD
Recipe By:a Chef's Journey
Serving Size : 8
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz. package cheese tortellini -- fresh or frozen
4 ounces Salami -- chopped, ~1 cup
4 ounces provolone cheese -- cut into 2X1/4X1/4" strips
1 11 oz. can whole kernel corn
1 9 oz. package frozen spinach -- thawed, squeezed to drain
1 6 oz. jar marinated artichoke heart -- drained, chopped - save the marinade for the dressing
1 6 oz. can ripe olives -- pitted, drained, sliced (~1 1/2 cups)
1 1/2 cups Creamy Italian Salad Dressing
1 teaspoon Dijon mustard
2 ounces Parmesan cheese -- grated
2 oz. jar diced pimientos -- drained
Cook tortellini to desired doneness. Drain; rinse w/cold water.
In a very large bowl, combine tortellini with salami, provolone, corn, spinach, artichoke hearts & 1 cup of the olives.
In a small bowl, combine dressing, Dijon & 1/4 cup of the Parmesan cheese; blend well. (I've recently changed this a little, but haven't edited the recipe in M.C. yet.- I add the marinade from the artichokes to the dressing ingredients and also I've just started added ~1/2 cup of purchased (or homemade) pesto to the dressing. Adds a great flavor)
Pour dressing over salad; toss gently.
Top w/remaining olives and Parmesan cheese.
Cover; refrigerate 1-2 hours to blend flavors.
Just before serving, garnish w/pimientos and other garnishes.
For buffet parties, I don't 'top' the salad, I just toss all the ingredients together. Maybe a little more Parmesan on top...
Yield:
"3 quarts"
----
That was our buffet and I must say it was very well received - especially the mushrooms and shrimp - they were gone in no time! (does a caterer's heart good... )
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com