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Ms. Patricia
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Posted: Sat Dec 9th, 2006 09:13 pm |
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I am looking for a 3-4 course "elegant meal", I can fix for a couple friends, that is not too complicated, but will make me look like Emeril !
Is such a thing possible? I am a fair cook, with a modest pocketbook.
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ChefAl.
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Posted: Sat Dec 9th, 2006 09:15 pm |
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Try this on for size ,... its simple, fairly cheap, nothing too exotic, and eats good! ++++++++++
CAESAR SALAD,........ "The Original Recipe"
4 servings
CHEFAL NOTES: [According to MASTERCOOK: The following is said to be the ORIGINAL Caesar Salad recipe, created on the spot from miscellaneous ingredients by Chef Caesar, in Tijuanna, in the 1920's! If this really isn't the original, it should be. It's that good. If the ingredients are balanced just right, the result is a rich, smooth, buttery-with-a-hint-of-lemon concoction that I have never yet found an equal to. The quantities of spices, etc., listed are, at best, close approximations. I estimated the measures because the salad needs to be mixed "freehand", at the table with as much (understated of course) fanfare as possible, and so the various amounts are about what are used. A little experimentation should make perfect, and would be well worth the effort. This recipe is an instance where culinary artistry definitely comes into play.
Servings : 4
INGREDIENTS:
10 ea Flat anchovies
2 ea Head of romaine/cut into strips/well chilled
2 t Dry mustard
2 t Garlic powder
2/3 cup Olive oil
1/4 cup Cider vinegar
Worchestershire sauce
Tabasco sauce
4 ea Eggs -- coddled
2 ea Juice of lemon -- or to taste
Parmesan cheese
Croutons
Salt
Fresh ground pepper
THE SALAD BOWL:
Should be wooden with a rough, porous surface to "grab" the anchovy. Rather than being cut up in the salad, the anchovy is rubbed into the bowl. Though other kinds of bowls can be used--metal, ceramic, smooth wood--they neither pulverize the anchovy as well, nor do they hold the aroma.
THE PRESENTATION:
Before hand, cut the romaine crosswise into eating-sized strips. Chill to keep crisp. When ready to serve the salad, place in the anchovy-seasoned bowl. In another smaller bowl, mix the garlic powder and dry mustard, and sprinkle over the romaine. Mix lightly to spread the seasonings. (As an alternative, pre-flavor the olive oil with garlic and use that in place of the the garlic powder and the regular olive oil the recipe calls for.)
Add 4 - 5 dashes (approx.) of Worchestershire sauce and the same of Tabasco, depending on taste. Mix lightly again. Add the oil and vinegar. In yet another small bowl, thoroughly beat the coddled eggs with a small wire whip, and add to the romaine. Add lemon, salt, and fresh ground pepper, to taste. Though a little bit of vinegar is important to the recipe, lemon is the more primary of the two ingredients, and should be the one adjusted to taste.
Add croutons and parmesan cheese in the amounts desired, and mix thoroughly. Serve on chilled dinner plates. Garnish with more croutons and parmesan to taste. Some of the croutons will be soaked with the dressing, while the ones used to garnish will add a crunchy texture. Also, garnish with crossed strips of anchovy, if desired.
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BACON-WRAPPED GRILLED TROUT
Servings: 4
INGREDIENTS:
4 whole trout, about 3/4 pound each
Salt, pepper
2 ea/cloves garlic -- minced
1 bunch/sml fresh thyme
3 ea lemons
4 ea/slices bacon
Olive oil
1 ea onion - cut into 1/2" slices
Wash trout well, drain on paper towel and pat dry. Season inside cavities of fish with salt and pepper to taste, then rub interiors with garlic. Tuck few sprigs thyme into cavity of each fish. Halve and thinly slice 1 lemon and place 2 to 3 slices on top of each fish. Wrap 1 slice bacon around each fish to hold lemon slices in place. Secure bacon to fish with string. Lightly sprinkle salt to taste over both sides of fish and brush with oil.
Halve remaining 2 lemons and brush lemon halves and onion slices with oil, then lightly sprinkle with salt to taste. Place fish on hot grill with lemon halves and onion slices alongside. Grill fish until browned on 1 side, turn to brown other side and continue to grill until fish flakes easily when tested with fork, about 10 minutes. Onions will take about 10 minutes to grill, lemons 5 to 8 minutes. ++++++++++
FRESH FRUIT COBBLER
Servings: 4
4 C Fruit -- chopped and sugared
2 t Baking powder
1 ea Stick margarine
1/4 t Salt
3/4 C Milk
3/4 C Flour
1 C Sugar
Melt margarine in a dish. Make a batter of remaining ingredients and pour over melted margarine. DO NOT STIR. Pour fruit over mixture. Bake 1 hour at 350 degrees.
Excellent with fresh blueberries, peaches, or blackberries.
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DOES THAT HELP, MS. PATRICIA ?? WRITE BACK IF ANYONE HAS ANY QUESTIONS !
chefal
**tip of the toque to MASTERCOOK
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Ms. Paticia
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Posted: Sat Dec 9th, 2006 09:16 pm |
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This looks yummy --- I will try it and let you know how it turns out!
Thanx Sneaky Kitchen
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