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help me with a menu
help me with a menu
OK fellow cooks, next weekend I am hosting a dinner that is going to be about nine courses of different seafood. I am looking for some advice on side dishes, and if anyone has a killer seafood recipe they want to share, please post it here and I might modify the menu.
One important note: my nephew will be at my house that day so the menu has to be completely crustacean free--no shrimp, crab, or lobster. Here are the ideas I have so far, subject to change and not in any particular order:
smoked salmon on blini with cream cheese, chives, and possibly a little caviar
fried oysters with remoulade sauce
tuna carpaccio (plus tuna hand rolls for my brother...special request so not really negotiable, but the carpaccio is for everyone else)
clam stew (no potatoes) OR littleneck clams on the half shell OR clams casino
miniature fresh cod cakes with some kind of dipping sauce...I would usually do a tartar but that is too similar to remoulade.
seared jumbo sea scallop with lemon beurre blanc
sole stuffed with spinach and something else...still thinking about what... baked in parchment with white wine and truffle butter
roasted whole sea bass stuffed with herbs and citrus
something calamari....maybe the sicilian lifeguard dish from Mario Batali...I really want fried but can't do two fried dishes and the oysters are not negotiable.
That's nine fish...I need a few more to think about as I finalize the menu, plus I need side dishes. Obviously nothing rich!!
Thanks!
One important note: my nephew will be at my house that day so the menu has to be completely crustacean free--no shrimp, crab, or lobster. Here are the ideas I have so far, subject to change and not in any particular order:
smoked salmon on blini with cream cheese, chives, and possibly a little caviar
fried oysters with remoulade sauce
tuna carpaccio (plus tuna hand rolls for my brother...special request so not really negotiable, but the carpaccio is for everyone else)
clam stew (no potatoes) OR littleneck clams on the half shell OR clams casino
miniature fresh cod cakes with some kind of dipping sauce...I would usually do a tartar but that is too similar to remoulade.
seared jumbo sea scallop with lemon beurre blanc
sole stuffed with spinach and something else...still thinking about what... baked in parchment with white wine and truffle butter
roasted whole sea bass stuffed with herbs and citrus
something calamari....maybe the sicilian lifeguard dish from Mario Batali...I really want fried but can't do two fried dishes and the oysters are not negotiable.
That's nine fish...I need a few more to think about as I finalize the menu, plus I need side dishes. Obviously nothing rich!!
Thanks!
It's like looking in your soup and finding a whole different alphabet.
wow I can't even comprehend all that! 
how does this party work? is all that served like a meal and people at a table or are you just roaming around and eating what you choose?
Trying to gear my head around what you are looking for - sides like a rice dish or a salad or veggie dish? that kind of thing?
how does this party work? is all that served like a meal and people at a table or are you just roaming around and eating what you choose?
Trying to gear my head around what you are looking for - sides like a rice dish or a salad or veggie dish? that kind of thing?
Oh my - that is very impressive.
We do the Feast of the Seven Fishes on Christmas Eve; and have a hard time getting Seven (fried calamari and stuffed calamari often count as 2 - nine boggles my mind.
Since you were such a help with my Popovers, I'd love to return the favor - but, that menu is way out of my kitchen.
We do the Feast of the Seven Fishes on Christmas Eve; and have a hard time getting Seven (fried calamari and stuffed calamari often count as 2
- nine boggles my mind.Since you were such a help with my Popovers, I'd love to return the favor - but, that menu is way out of my kitchen.
janet
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silverheels
- Posts: 890
- Joined: Thu Aug 10, 2006 10:18 am
- Location: The Nutmeg State
I also do the Feast of the 7 Fishes on Christmas Eve. Instead of Fried calamari you might consider a calamari salad. I don't have a recipe but here is what I do: I cook the calamari ( do not over cook as it will be tough), cool it then add garlic, salt and pepper to taste, olive oil, lemon juice (you could use a good wine vinegar, and lots of fresh mint.
Mmm...calamari salad. That's a good idea. Plus it would be nice and light.
Mary Beth, some of the stuff will be served while people mingle--definitely the smoked salmon and the oysters, and the hand rolls. The other stuff will be in courses at the table. Very small portions since there are so many items. I am thinking of doing the sides family style, I just don't know what I want....probably a green salad at least.
Mary Beth, some of the stuff will be served while people mingle--definitely the smoked salmon and the oysters, and the hand rolls. The other stuff will be in courses at the table. Very small portions since there are so many items. I am thinking of doing the sides family style, I just don't know what I want....probably a green salad at least.
It's like looking in your soup and finding a whole different alphabet.
well i don't know if any of this will help but here are some starch ideas:
Fennel Rice Pilaf
1 1/2 cups medium grain white rice
1 to 2 fennel bulbs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Pernod
2 cups chicken stock or canned broth
Place rice in a bowl and rinse under cold, running water until water runs clear. Drain and reserve. Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice thinly across width. Finely dice, discarding hard cores.
Heat oil in a medium saucepan over moderate heat. Add chopped fennel bulbs and stalks, salt, and pepper. Cook, uncovered, until soft. Add Pernod, turn heat to high, and light alcohol with a match. Continue to cook over high heat until liquid is reduced by half. Add reserved rice and chicken stock, and bring to a boil. Cover, reduce to a simmer, and cook 5 minutes. Remove from heat and let sit, with cover on, for 5 minutes.
Stir in reserved fennel leaves, and serve warm.
Anna's Rice (a favorite of my family)
1 stick butter
1 cup Uncle Ben’s Rice
1 can Campbell’s French Onion Soup
½ cup water
1 package sliced fresh mushrooms
In frying pan melt butter. Add rice and saute until slightly brown. Add onion soup and water. Stir and add mushrooms. Bring to boil. After mixture boils pour in to casserole dish. Bake covered for one hour at 350 degrees
And the easiest mashed potatoes ever!
REFRIGERATOR MASHED POTATOES
5 lbs russet potatoes
6 oz cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
¼ tsp pepper
2 tbsp butter
(Note – I usually use ½ the amount of onion salt and salt called for above (dn) )
Peel and cut potatoes into uniform pieces. Cook the potatoes and mash until smooth. Add the remaining ingredients and beat with mixer until light and fluffy. Cool. It’s best to do this step the night before.
To bake the potatoes, place in a greased 2 qt casserole. Dot with butter and bake at 350 degrees until heated, about 30 minutes.
Fennel Rice Pilaf
1 1/2 cups medium grain white rice
1 to 2 fennel bulbs
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup Pernod
2 cups chicken stock or canned broth
Place rice in a bowl and rinse under cold, running water until water runs clear. Drain and reserve. Remove wispy fennel leaves. Chop and reserve for garnish. Cut bulbs in half and slice thinly across width. Finely dice, discarding hard cores.
Heat oil in a medium saucepan over moderate heat. Add chopped fennel bulbs and stalks, salt, and pepper. Cook, uncovered, until soft. Add Pernod, turn heat to high, and light alcohol with a match. Continue to cook over high heat until liquid is reduced by half. Add reserved rice and chicken stock, and bring to a boil. Cover, reduce to a simmer, and cook 5 minutes. Remove from heat and let sit, with cover on, for 5 minutes.
Stir in reserved fennel leaves, and serve warm.
Anna's Rice (a favorite of my family)
1 stick butter
1 cup Uncle Ben’s Rice
1 can Campbell’s French Onion Soup
½ cup water
1 package sliced fresh mushrooms
In frying pan melt butter. Add rice and saute until slightly brown. Add onion soup and water. Stir and add mushrooms. Bring to boil. After mixture boils pour in to casserole dish. Bake covered for one hour at 350 degrees
And the easiest mashed potatoes ever!
REFRIGERATOR MASHED POTATOES
5 lbs russet potatoes
6 oz cream cheese
1 cup sour cream
2 tsp onion salt
1 tsp salt
¼ tsp pepper
2 tbsp butter
(Note – I usually use ½ the amount of onion salt and salt called for above (dn) )
Peel and cut potatoes into uniform pieces. Cook the potatoes and mash until smooth. Add the remaining ingredients and beat with mixer until light and fluffy. Cool. It’s best to do this step the night before.
To bake the potatoes, place in a greased 2 qt casserole. Dot with butter and bake at 350 degrees until heated, about 30 minutes.
here's a salad I am going to make this year. I'm going to change this a little and serve over greens or baby spinach and I might throw a little blue cheese on top
Orange Beet Salad
1 (11-ounce) can Mandarin oranges, drained with 2 tablespoons liquid from can reserved
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 cups sliced jarred or canned beets
Salt and freshly ground black pepper
In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper
Orange Beet Salad
1 (11-ounce) can Mandarin oranges, drained with 2 tablespoons liquid from can reserved
2 tablespoons cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
2 cups sliced jarred or canned beets
Salt and freshly ground black pepper
In a large bowl, whisk together mandarin orange liquid, vinegar, oil, and mustard. Add beets and drained oranges to the large bowl and toss to coat with a rubber spatula. Season, to taste, with salt and freshly ground black pepper
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sailorgirl
- Posts: 1644
- Joined: Mon Oct 30, 2006 3:03 pm
here's another idea
ORZO, PINE NUT, AND FETA SALAD
Active time: 15 min Start to finish: 30 min
1 lb orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 oz), crumbled
1 cup thinly sliced scallion greens
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
ORZO, PINE NUT, AND FETA SALAD
Active time: 15 min Start to finish: 30 min
1 lb orzo
3 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 oz), crumbled
1 cup thinly sliced scallion greens
Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander.
Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper.
Here is an easy one.
Grouper Veracruz
(4) 6 oz fillets grouper or similar (also works well with tilapia)
Cooking spray
EVOO
Chopped onion
1 teasp cumin
Chopped garlic to taste
1/4 cup water
2 tablesp chopped cilantro (more if you like it)
3 tablesp OJ or Triple Sec
2 tablesp or more pitted green olives (works with chopped black too - we use both)
1 tablesp fresh lime juice
1 tablesp capers
2 tablesp tomato paste
(1) 10oz can diced tomatoes with green chiles in it
Spray 13x9 baking dish, place fish in, put aside. In non-stick skillet, sauté garlic and onion in EVOO, add cumin, add remaining ingredients, bring to boil, reduce to simmer for 3 min or until slightly thick, pour over fish, bake 20 min or until fish flakes with fork. Good with rice.
Grouper Veracruz
(4) 6 oz fillets grouper or similar (also works well with tilapia)
Cooking spray
EVOO
Chopped onion
1 teasp cumin
Chopped garlic to taste
1/4 cup water
2 tablesp chopped cilantro (more if you like it)
3 tablesp OJ or Triple Sec
2 tablesp or more pitted green olives (works with chopped black too - we use both)
1 tablesp fresh lime juice
1 tablesp capers
2 tablesp tomato paste
(1) 10oz can diced tomatoes with green chiles in it
Spray 13x9 baking dish, place fish in, put aside. In non-stick skillet, sauté garlic and onion in EVOO, add cumin, add remaining ingredients, bring to boil, reduce to simmer for 3 min or until slightly thick, pour over fish, bake 20 min or until fish flakes with fork. Good with rice.
When we come to place where the sea and the sky collide
Throw me over the edge and let my spirit glide
Throw me over the edge and let my spirit glide
Being from the Chesapeake Bay area, oysters are really big here. I don't know if you thought about scalloped oysters but they are super easy and yummy:
1 qt oysters
3 cups crushed saltines
1 1/2 cups melter butter
salt and pepper
8 tbl oyster liquor
4 tbl canned milk
Mix cracker crumbs and butter. Put thin layer in bottom of shallow baking pan, cover with a layer of oysters. Sprinkle salt and pepper unless they are seaside oysters as opposed to bay oysters. Add half of liquids. Repeat layer of crumbs and oysters and liquids. Cover top with remaining crumbs. Bake at 450 degrees for 30 minutes. Note: There can be only 2 layers of oysters.
1 qt oysters
3 cups crushed saltines
1 1/2 cups melter butter
salt and pepper
8 tbl oyster liquor
4 tbl canned milk
Mix cracker crumbs and butter. Put thin layer in bottom of shallow baking pan, cover with a layer of oysters. Sprinkle salt and pepper unless they are seaside oysters as opposed to bay oysters. Add half of liquids. Repeat layer of crumbs and oysters and liquids. Cover top with remaining crumbs. Bake at 450 degrees for 30 minutes. Note: There can be only 2 layers of oysters.