Progressive Dinner for Jan 9
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Printed Date: 26 March 2026 at 20:29
Topic: Progressive Dinner for Jan 9
Posted By: HistoricFoodie
Subject: Progressive Dinner for Jan 9
Date Posted: 03 January 2014 at 08:01
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Here are the assignments for this week's dinner. If, for some reason, you cannot participate, please let me know so I can arrange a fill-in. Appetizer: Mark First: Dan Soup: Ahron Salad: Hila Seafood: Brook Main: Anne Dessert: Ron Let's get the seafood and main courses posted asap so all the others can post appropriately. |
Replies:
Posted By: HistoricFoodie
Date Posted: 03 January 2014 at 08:27
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I’ve made reference to this sausage in the past, but don’t think I’ve ever actually posted the recipe. This dish resulted from a series of experiments I did several years back, to come up with a good tasting seafood sausage to use as a small plate offering. While it works that way, it also makes a great main course. As should be obvious, you can vary the ingredients to suit your taste and budget. But this is the combo that worked out best for me. The finned fish, btw, is added as much for bulk as for flavor. Thus, I originally used tilapia. I’ve since changed that to salmon, for the extra flavor kick. One nice thing about these sausages is the range of sauces that work with them; everything from a fresh tomato sauce to a Port reduction. So don’t hesitate to play around with the saucing. I like serving these on a bed of whole grains, such as wild rice or faro. Brook’s Seafood Sausage 1 lb raw shrimp, peeled and deveined ½ lb raw salmon, trimmed 6 oz crab meat 12 oz crayfish tails, cooked 1 tsp fennel seed, coarsely ground 1 tbls dry tarragon 2 tbls fresh parsley, minced ¾ tsp white pepper, ground 2 egg whites 2 tbls cream Poaching stock made with equal parts clam juice, chicken stock, and white wine Cut salmon in small pieces. Toss the salmon with the shrimp, crabmeat, tarragon, parsley, fennel seed and pepper so that spices are evenly distributed. Run through medium plate of a grinder. Fold in the crayfish tails. Lightly beat egg whites with cream. Incorporate into the seafood mixture. Lay the mixture out on a rectangle of plastic film, using about 4 tablespoons for each sausage. Roughly shape into a log about 2 inches long. Wrap film tightly around seafood. Twist one end and tie off with kitchen twine. Twist the other end, compressing mixture as much as possible and forming an even round cylinder. Tie off second end. Poach sausages in stock for about 15 minutes. Unwrap the sausages and serve with sauce of your choice. This recipe makes 16-18 sausages. If you don’t use them up, they freeze w |
Posted By: HistoricFoodie
Date Posted: 04 January 2014 at 06:07
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I’ll be filling in on Anne's assignment this week; here is this week’s main course: Chicken Breasts Madeira 4 boneless, skinless chicken breast halves Fine sea salt Sweet paprika 3 tbls butter, divided use 1 ½ cups heavy cream, divided use ¼ cup Madeira 12 button or baby bella mushrooms, sliced You can leave the breasts the way they come from the market. But for a party, I like them to all look the same. So I remove the tenders, saving them for another use, and lightly pound the breasts to make them evenly thick. Season the breasts with salt. Dust lightly with paprika. Melt 2 tablespoons of the butter in a skillet large enough to hold the breasts in a single layer. Working at medium-high heat, brown the breasts on both sides, turning once, about 5 minutes total. Remove from pan. Lower heat. Melt remaining butter in skillet and blend in 1 cup of the cream and the Madeira. Return breasts to pan. Cook, uncovered, very slowly until tender, about 20 minutes, turning them once about halfway through. Remove chicken from pan. Stir in the remaining cream and mushrooms slices. Return chicken to pan and continue cooking very slowly, until cooked through, about ten minutes more. ------------- But we hae meat and we can eat And sae the Lord be thanket |
Posted By: HistoricFoodie
Date Posted: 04 January 2014 at 06:43
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Got a PM from a member who is not a participant, asking if I'd post at least one sauce to go with the seafood sausages. Happy to oblige: Shallot Mustard Sauce 2-3 large shallots, chopped fine 2 tbls butter 1 cup white wine 2 tsp Dijon or homemade spicy mustard 1 cup cream Salt and white pepper to taste Saute shallots in butter until transluscent Add the wine and let reduce until almost evaporated. Add the ustard, cream, salt and pepper. Cook over low heat until reduced by half. |
Posted By: gonefishin
Date Posted: 05 January 2014 at 20:03
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Good suggestion on the accompanying sauce...whoever you are :)
------------- Enjoy The Food! |
Posted By: africanmeat
Date Posted: 06 January 2014 at 12:18
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I know it is cold on your side of the pond but here is hot .
so for the soup i will give you  ------------- Ahron |
Posted By: Addtotaste
Date Posted: 08 January 2014 at 04:28
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I made this salad last night, no pictures though as the weather has given us bad light Baby spinach and bulgur salad 6-8 baby tomatoes 1 bag baby spinach leaves 2 tbs soaked bulgur wheat 1 tbs mixed seads handful micro leaves (optional) 1 spring onion, sliced Heat the oven up to 120 degrees C. Put the tomatoes in a roasting tray and roast until skin splits. Assemble the rest of the ingredients, then "pop" 2-3 the tomatoes over the salad removing the skins. Then peal the rest away from the salad to avoid the salad getting too wet. Season well and serve. ------------- Check out some more recipes and reviews - www.addtotaste.co.za |
Posted By: MarkR
Date Posted: 08 January 2014 at 13:19
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The Appetizer will be Shrimp, Scallop and Mahi Mahi Ceviche. I will have to get the pic up tonight as it's not finished yet. On edit it might have to be tomorrow, something came up. Sorry. ------------- Mark R |
Posted By: gonefishin
Date Posted: 08 January 2014 at 21:32
My first will be ham and eggs, it will be up tomorrow night  ------------- Enjoy The Food! |
Posted By: MarkR
Date Posted: 09 January 2014 at 12:17
Dan, is that green eggs and ham? ... . .. :) ------------- Mark R |
gonefishin wrote:Posted By: gonefishin
Date Posted: 09 January 2014 at 13:45
Yes! ------------- Enjoy The Food! |
Posted By: gonefishin
Date Posted: 09 January 2014 at 13:56
Uova da Raviolo over ham and Au jus (ham and eggs)Pasta Ingredients 2 Large Eggs 1 Cup Semolina 1/2 Cup all purpose flour 2 Tbsp Olive Oil 2 Tbsp Water 1/2 Tsp Salt For pasta, there is no one recipe that you must use or one "right combination of flours. Here is what I use.... Mix dry ingredients together on counter, make a well and place wet ingredients in well. Combine. Knead until it comes together... Just, when your kneading the dough, make sure you've worked it enough and it has become slightly elastic. I then usually divide in two, then roll in a ball, place in a baggie and refrigerate and let set. Later, you will flatten the pasta to and run it through the pasta machine, starting with the thickest setting and slowly moving thinner as you go. We will be making ravioli, so you want two thin sheets. Ham I am using left over ham (with Au jus) from a Berkshire Hog If you do not have left over ham roast a ham until done and remove meat. I am adding just a touch of sage to the Au jus Filling ricotta cheese Parmigiano cheese Mix together with a little salt After you have put the sheet of pasta through the pasta machine, to the thinnest, or second thinnest setting. Lay the sheet out flat. Then pipe/place the ricotta cheese filling in the middle of the ravioli, do this forming an open space in the middle where the egg yolk can be placed within. Use an egg wash and brush all sides of the bottom sheet of pasta, place top piece on top and press the upper piece of pasta to the bottom. My cutter was too small for these ravioli, if yours is a good size...use that. I had to use a pizza cutter to cut the ravioli. To assemble: Place the ham in the bottom of the bowl, add some Au jus. Boil the ravioli until pasta is done and yolk is still runny. Place atop ham. http://www.chow.com/recipes/30152-egg-yolk-ravioli-uova-da-raviolo-with-bacon-sage-sauce - Here is a nice tutorial on assembling the ravioli    This one actually tasted quite good...but I wasn't happy with the way it turned out. It was tough for me to get the timing down. I was doing one at a time, everything was turning out good...pasta...yolk. Then toward the end the pasta started to dry out and was cracking as I picked it up. I waited to take pictures until the last two, which happened to have the problems. The earlier ones had turned out better. My wife thought the flavor was good, but it didn't come together the way I wanted...I agree.
------------- Enjoy The Food! |
Posted By: MarkR
Date Posted: 09 January 2014 at 19:37
I don't see green eggs???
------------- Mark R |
Posted By: MarkR
Date Posted: 09 January 2014 at 19:41
Shrimp, Scallop and Mahi Mahi Ceviche.  ------------- Mark R |
Posted By: TasunkaWitko
Date Posted: 09 January 2014 at 20:45
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A wonderful job so far, everyone ~ Everything looks great! My choice for dessert is one that I thought hard about for two reasons; the first is that I worried it might not go well with the other courses and the second is that....well, I never thought of it as a dessert until a few days ago! My choice is actually based on an old family recipe, passed down from my wife's Slovak grandmother. It is a special recipe that celebrates one day each year: Easter. I am referring, of course, to Grandma Mary's Hrudka, or Easter Cheese, dressed up a little bit for dessert. Hrudka is another one of those this that is more about the method than a recipe, so I will post the ingredients here:
From this point, I will direct you to this link: http://foodsoftheworld.activeboards.net/hrudka-vekonon-syr-starej-mamy_topic50.html So that you can read how to turn this:  Into this:  A wonderful, fresh, creamy, sweet/vanilla flavoured custard - the very embodiment of Easter, to be sure. But wer're making dessert here, so why not take it up a notch? I read somewhere about a Spanish habit of taking a very similar product and frying slices of it in olive oil; the resulting leche frita is then dusted with powdered sugar and or cinnamon:  And that, my friends, is the basis of my proposed dessert. I don't have any pictures of what I would do next, but as a dessert, I would serve this with a simple scoop of really good vanilla ice cream and a choice of either chocolate or cherry sauce, as the diner prefers. As I said before, I was at first that this unusual choice might not go well with the rest of the courses, but upon reflection, I've decided that it fits in rather well, so here it is!  ------------- If you are a visitor and like what you see, please http://foodsoftheworld.activeboards.net/registration_rules.asp?FID=0" rel="nofollow - click here and join the discussions in our community! |
Posted By: HistoricFoodie
Date Posted: 12 January 2014 at 16:54
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I've been down with the heebie-jeebies the past few days, so fell behind. Sorry. Here is this week's recap: Appy: Shrimp, scallop and mahi-mahi cerviche First: Uova da Ravolo (eggs & ham) Soup: Hideg Meggyleves (cold cherry) Salad: Baby Spinach & Bulgar Seafood: Seafood Sausage with Shallot Mustard Sauce Main: Chicken Breasts Madeira Dessert: Easter Cheese |