I've got a dinner party two men and me.
Lovely!
I can get prawns (shrimp), oysters, and maybe lobster tail
i need to make that into an entree that is different.
Thoughts?
What about some kind of exotic seafood kabab...some nice strong Asian flavours for good measure..you could grill or barbeque them with a salad for a lighter meal or serve it as tapas over a few hours...then you can serve it any way you like but just in small portions..heaps of work though
Have fun
Liz K
Here's a recipe for a Greek dish with shrimp, feta, and tomatoes. It's quick and easy, and you can make it ahead up to the point when it goes in the oven, so you have more time to spend with those men... (https://www.susans.org/proxy.php?request=http%3A%2F%2Fthefiringline.com%2Fforums%2Fimages%2Fsmilies%2Fwink.gif&hash=fd49c1687b59c0ea097a7b4f1ed562a996fdaf5c)
http://cooking.nytimes.com/recipes/1016693-baked-greek-shrimp-with-tomatoes-and-feta
This, and a nice salad, and you're good to go.
Quote from: Tysilio on May 04, 2016, 09:19:38 AM
Here's a recipe for a Greek dish with shrimp, feta, and tomatoes. It's quick and easy, and you can make it ahead up to the point when it goes in the oven, so you have more time to spend with those men... (https://www.susans.org/proxy.php?request=http%3A%2F%2Fthefiringline.com%2Fforums%2Fimages%2Fsmilies%2Fwink.gif&hash=fd49c1687b59c0ea097a7b4f1ed562a996fdaf5c)
http://cooking.nytimes.com/recipes/1016693-baked-greek-shrimp-with-tomatoes-and-feta
This, and a nice salad, and you're good to go.
I'm going for this one! But using King Prawns. Main course is going to be a meat dish with a selection of cheese for dessert. One guest is a winemaker for Penfolds, he is promising something special to wash the meal down.
Thanks Tysilio.
This is my own double secret creation. Catfish, shrimp, crawfish with gumbo spices poached in burgundy wine on slow simmer.
Quote from: Cindy on May 06, 2016, 03:02:55 AM
I'm going for this one! But using King Prawns. Main course is going to be a meat dish with a selection of cheese for dessert. One guest is a winemaker for Penfolds, he is promising something special to wash the meal down.
Thanks Tysilio.
Cindy, you're welcome! King prawns would be fantastic in this.
Let us know how it goes down. (https://www.susans.org/proxy.php?request=http%3A%2F%2Fthefiringline.com%2Fforums%2Fimages%2Fsmilies%2Fwink.gif&hash=fd49c1687b59c0ea097a7b4f1ed562a996fdaf5c)
Quote from: Cindy on May 06, 2016, 03:02:55 AM
I'm going for this one! But using King Prawns. Main course is going to be a meat dish with a selection of cheese for dessert. One guest is a winemaker for Penfolds, he is promising something special to wash the meal down.
Thanks Tysilio.
Wooo Hooo you should be in for a treat, have a great nite
Liz K
I know the event has passed but for future use, here is a recipe for Paella. Of course you can vary the ingredients to your taste. We have a vegan friend and we've even made this using various mushrooms and all non-meat ingredients when she's had dinner with us. Substitute some olive brine for the chicken stock.
Ingredients
1 tablespoon olive oil
5 bacon slices, chopped
1 3 1/2-pound whole chicken, cut into 8 pieces
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced
2 cups long-grain white rice
1 7-ounce jar roasted sliced pimientos with juice
1/2 teaspoon crushed saffron threads
2 cups bottled clam juice
1 1/2 cups chicken stock or canned low-salt chicken broth
1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings
1 dozen clams, scrubbed
1 dozen mussels, scrubbed, debearded
Lemon wedges
Preparation
Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.
Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.
Add chopped onions and garlic to pot and saut
until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.
Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon. Cover with foil.
Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.
I typically eat vegan but if I had access to lobsters, I'd eat them! I'd smoke them on my barbie and serve with a cucumber salad. Fresh pears for desert.
I haven't had lobster for twenty years or more.
:eusa_naughty: I'm deep in fried seafood territory. You'd be run out of town with
some of the recipes I'm reading here! :laugh:
Hugs, Devlyn
Quote from: Devlyn Marie on June 04, 2016, 04:54:40 PM
:eusa_naughty: I'm deep in fried seafood territory. You'd be run out of town with
some of the recipes I'm reading here! :laugh:
Hugs, Devlyn
Ha! I don't doubt you. When I was a meat eater, I made great gumbo. Nice and spicy. Now, when I really cook, I like to make really good quality Indian and Thai inspired dishes. They require spices that you can't get in most areas so I never pass them on. I buy them mail order. Besides, I never measure or write anything down. I try to mimic tastes of authentic foods friends have made and I mix my own combinations based on just the smells. I made a Tikka Masala vegetable stew from scratch a few days ago. It is killer. I'll improve it next time around. I used tempeh and that shall be left out. It was my first time using it and I'm not enamored with it.