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Progressive Dinner for Jan 9

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    Posted: 03 January 2014 at 08:01
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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 03 January 2014 at 08:27
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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2014 at 06:07
  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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 04 January 2014 at 06:43
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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 05 January 2014 at 20:03
   Good suggestion on the accompanying sauce...whoever you are :)
Enjoy The Food!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote africanmeat Quote  Post ReplyReply Direct Link To This Post Posted: 06 January 2014 at 12:18
I know it is cold on your side of the pond but here is hot .
so for the soup i will give you  Hideg Meggyleves (cherry soup).





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Post Options Post Options   Thanks (0) Thanks(0)   Quote Addtotaste Quote  Post ReplyReply Direct Link To This Post Posted: 08 January 2014 at 04:28
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
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 08 January 2014 at 13:19
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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 08 January 2014 at 21:32
   My first will be ham and eggs, it will be up tomorrow night Smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2014 at 12:17
Originally posted by gonefishin gonefishin wrote:

   My first will be ham and eggs, it will be up tomorrow night Smile

Dan, is that green eggs and ham?   ... . .. :)
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2014 at 13:45
Originally posted by MarkR MarkR wrote:

Originally posted by gonefishin gonefishin wrote:

   My first will be ham and eggs, it will be up tomorrow night Smile

Dan, is that green eggs and ham?   ... . .. :)

   Yes!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post 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.  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.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2014 at 19:37
I don't see green eggs???Beer
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Post Options Post Options   Thanks (0) Thanks(0)   Quote MarkR Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2014 at 19:41
Shrimp, Scallop and Mahi Mahi Ceviche.



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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 January 2014 at 20:45
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:

Quote Ingredients:

1 dozen eggs
1 teaspoon vanilla (I like to use 2)
1 quart whole milk
1 cup sugar


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! Thumbs Up
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 12 January 2014 at 16:54
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

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