I need menu ideas for a dinner for some friends who are moving?!
I am inviting friends that are moving away over for a dinner!. I am looking for a nice, complete dinner menu ideas!. I would like to do something outside, preferably grilled and I want sides that I can prepare ahead so I can spend time with them!. They have 3 teenage girls and we are a family of 4 so we need to feed 9!. I know I could do burgers and dogs, but I was thinking of doing something a little more special!. Does anyone have any great ideas!?Www@FoodAQ@Com
Answers:
Well there is a few ideaas that I have looked up for you on the internet because burgers and dogs like you said isn't really special, but in all these you yourself will have to calculate the amount of ingredients:
GRILLED FISH STEAKS
4 (6 oz!.) dense fish steaks, such as halibut, swordfish or tuna
1/2 c!. vegetable oil
3 tbsp!. soy sauce
2 tbsp!. med!. dry sherry
1 1/2 tsp!. peeled and grated ginger root
1 tsp!. fresh grated range rind
Fresh ground pepper as desired
Oil as needed for the grill
Garnish as desired
Arrange the steaks in a shallow glass or porcelain baking dish!. Whisk the rest of the ingredients until creamy and emulsified!. Pour the marinade over the fish!. Marinate, covered, 2 hours or overnight turning periodically!.
Heat a ridged grill until hot!. Brush with additional oil and heat the oil!. Grill the steaks over high heat on both sides according to thickness (about 10 minutes)!. You may also grill the fish over charcoal!. Garnish and serve!. This is really easy and tastes great!.
Serves 4!.
Or
BLACKENED HALIBUT
The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson!.
A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut!. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map!.
For the rub:
1 tsp salt
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/4 tsp hot paprika
1/2 tsp freshly ground black pepper
1/2 tsp fennel seeds, toasted and roughly chopped
Salt and pepper, to taste
4 halibut fillets, 7oz (200g) each
Olive oil, for brushing
1 lime, quartered
Combine the ingredients for the rub in a small bowl!. Place the halibut fillets in a shallow baking dish and brush with oil!. Pat the rub all over the fish!. Season with more salt and pepper!. Cover and chill for up to 1 hour, in the refrigerator!.
Preheat the grill or grill pan to hot!. Brush the grill bars well with oil!. Grill the fillets for 2-2 1/2 minutes on each side until charred and just cooked through!. Serve immediately with a squeeze of lime!.
Serves 4!.
Reprinted from Grill!!. Copyright ? 2006 Pippa Cuthbert & Lindsay GRILLED HALIBUT IN LEMON MUSTARD
TARRAGON
1/2 c!. fresh lemon juice
1 tbsp!. minced lemon zest
1/4 c!. Dijon mustard
3 tbsp!. finely chopped tarragon
2 tbsp!. finely chopped chives or scallions
1/4 c!. olive oil
1/4 tsp!. black pepper
6 1/2 lb!. halibut steaks or fillets
Garnish: lemon slices and tarragon sprigs
Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended!. Add the pepper to taste for seasoning!.
Arrange the fish pieces in a large, shallow glass dish!. Pour the marinade over, coating all the pieces evenly!. Marinate 1/2 to 2 hours!.
Prepare barbecue for medium heat grilling!. Grill about 3 inches from flame for 5-7 minutes per side or until done!. Garnish with lemon slices and parsley!. Serve immediatly!.
Or
BARBECUED SHRIMP
2 lbs!. large shrimp in shell
3/4 cup olive oil
3 tablespoons lemon juice
1/4 teaspoon thyme or oregano
1/4 cup parsley, minced
1 1/2 teaspoons salt
Shell shrimp, leaving tails on!.
Make marinade by combining all remaining ingredients!.
Pour over shrimp and refrigerate for 1-4 hours!.
Place shrimp on skewers!. Grill over white hot coals, turning once!. Cook until brightly pink
Or
BARBECUE SHRIMP
Large shrimp, cleaned with tails
Bacon slices, cut in half
Your favorite barbecue sauce
Cut bacon strips in half and partially cook!. Wrap bacon around shrimp and skewer with a toothpick!. Apply barbecue sauce and cook on grill or in oven until shrimp are pink, turning as necessary!. This doesn't take long!. Do not over cook!.
Or if you do not want sea food
CHICKEN GRILL ITALIENNE
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling!.
Melt butter in microwave, stir in oil!. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo)!. Allow the herbs to infuse for 10 minutes!. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken!.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap!. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out!. Sprinkle chicken with salt, pepper, and garlic powder!.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham!. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil)!.
Spoon stuffing mixture into the hollow part inside the chicken breasts!. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks!.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down!. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray)!. Turn chicken over and grill for another 20 minutes or until chicken is tender and golden!. Remove toothpicks and serve!.
Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up!.
To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast)!. Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor!.
Here are some sides that you can make
OLIVE SALAD DRESSING
1/2 cup green or black olives, pitted, chopped
1 cup oil packed black olives, pitted, chopped
3-4 sweet cherry peppers or pepperoncini, seeded, chopped
4 cloves garlic, finely minced
2 anchovies, crushed (optional)
3/4 cup red onions, sliced
1/4 cup roasted pimientos, chopped
1/4 cup fresh parsley, finely chopped
1/2 teaspoon each oregano and basil, chopped (fresh is best!)
3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Combine all ingredients!. Refrigerate in a covered container overnight before using!.
Use with Spring Mix or Asian salad greens with Frisee and radicchio, sliced pickling cucumbers and wedged fresh ripe garden tomatoes; or use as a drizzle in Italian subs or Muffalatta sandwiches!. Serve with slivers of Parmigiano or Provolone cheese!.
Variation: Add 1 can Genova Tonno!. Use Italian-style dark tuna, packed in olive oil instead of tuna packed in water!. It has more body and texture and doesn't fall apart as easily in vegetable salads!. (Note: when you plan to use tuna, eliminate the anchovies)!. Serve in Syrian bread (Pita Pockets)!. If an outdoor or panini grill is available, spray pockets with a drop of olive oil and toast until grill marks appear before filling!.
Variation 2: For parties and special occasions, serve as a dressing for Antipasto, with rolled up slices of Genoa Salami, Mortadella and Hot Capicola (hot ham), 1X3" slivers of Italian cheeses, roasted pimientos in oil, pickled mushrooms and other treats, all arranged in a decorative spiral on a festive tray with a dip bowl (of olive salad dressing) in the center for serving!.
Variation 3: Roughly tear leaves of Romaine or Escarole hearts; coarsely chop (or slice into rings if you have time) 1/2 lb!. of shooters (small cherry peppers stuffed with fresh mozzarella cheese and cold cuts)!. Add sliced red onions, whole black pitted olives and toss with olive salad dressing!. (Add tuna here, too, if you like!.)
Variation 4: Coarsely chop ripe tomatoes with fresh basil and shredded Parmigiano cheese!. Spoon onto crusty Italian bread halves rubbed with crushed garlic cloves and drizzled with olive salad dressing: a variation on Bruschetta! Place under broiler for a few moments, if desired!.
or you can make a simple salad and buy some dressing, salads are good and have vitamins!. You can make a lot of different things, look go to cooks!.com they have so many good recipes that will work great, but just remember this one thing no matter what the ingredients are, as long as you cook with love the food will always be good!.Www@FoodAQ@Com
GRILLED FISH STEAKS
4 (6 oz!.) dense fish steaks, such as halibut, swordfish or tuna
1/2 c!. vegetable oil
3 tbsp!. soy sauce
2 tbsp!. med!. dry sherry
1 1/2 tsp!. peeled and grated ginger root
1 tsp!. fresh grated range rind
Fresh ground pepper as desired
Oil as needed for the grill
Garnish as desired
Arrange the steaks in a shallow glass or porcelain baking dish!. Whisk the rest of the ingredients until creamy and emulsified!. Pour the marinade over the fish!. Marinate, covered, 2 hours or overnight turning periodically!.
Heat a ridged grill until hot!. Brush with additional oil and heat the oil!. Grill the steaks over high heat on both sides according to thickness (about 10 minutes)!. You may also grill the fish over charcoal!. Garnish and serve!. This is really easy and tastes great!.
Serves 4!.
Or
BLACKENED HALIBUT
The following is an excerpt from the book Grill! by Pippa Cuthbert & Lindsay Cameron Wilson!.
A hot grill coupled with a crispy, "blackened" crust adds a fiery, Cajun touch to halibut!. New Orleans chef Paul Prudhomme is to thank for putting "blackening" on the culinary map!.
For the rub:
1 tsp salt
1 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp cayenne pepper
1/4 tsp hot paprika
1/2 tsp freshly ground black pepper
1/2 tsp fennel seeds, toasted and roughly chopped
Salt and pepper, to taste
4 halibut fillets, 7oz (200g) each
Olive oil, for brushing
1 lime, quartered
Combine the ingredients for the rub in a small bowl!. Place the halibut fillets in a shallow baking dish and brush with oil!. Pat the rub all over the fish!. Season with more salt and pepper!. Cover and chill for up to 1 hour, in the refrigerator!.
Preheat the grill or grill pan to hot!. Brush the grill bars well with oil!. Grill the fillets for 2-2 1/2 minutes on each side until charred and just cooked through!. Serve immediately with a squeeze of lime!.
Serves 4!.
Reprinted from Grill!!. Copyright ? 2006 Pippa Cuthbert & Lindsay GRILLED HALIBUT IN LEMON MUSTARD
TARRAGON
1/2 c!. fresh lemon juice
1 tbsp!. minced lemon zest
1/4 c!. Dijon mustard
3 tbsp!. finely chopped tarragon
2 tbsp!. finely chopped chives or scallions
1/4 c!. olive oil
1/4 tsp!. black pepper
6 1/2 lb!. halibut steaks or fillets
Garnish: lemon slices and tarragon sprigs
Combine the lemon juice, lemon zest, mustard, tarragon, and chives in a small mixing bowl slowly whisk in the olive oil until well blended!. Add the pepper to taste for seasoning!.
Arrange the fish pieces in a large, shallow glass dish!. Pour the marinade over, coating all the pieces evenly!. Marinate 1/2 to 2 hours!.
Prepare barbecue for medium heat grilling!. Grill about 3 inches from flame for 5-7 minutes per side or until done!. Garnish with lemon slices and parsley!. Serve immediatly!.
Or
BARBECUED SHRIMP
2 lbs!. large shrimp in shell
3/4 cup olive oil
3 tablespoons lemon juice
1/4 teaspoon thyme or oregano
1/4 cup parsley, minced
1 1/2 teaspoons salt
Shell shrimp, leaving tails on!.
Make marinade by combining all remaining ingredients!.
Pour over shrimp and refrigerate for 1-4 hours!.
Place shrimp on skewers!. Grill over white hot coals, turning once!. Cook until brightly pink
Or
BARBECUE SHRIMP
Large shrimp, cleaned with tails
Bacon slices, cut in half
Your favorite barbecue sauce
Cut bacon strips in half and partially cook!. Wrap bacon around shrimp and skewer with a toothpick!. Apply barbecue sauce and cook on grill or in oven until shrimp are pink, turning as necessary!. This doesn't take long!. Do not over cook!.
Or if you do not want sea food
CHICKEN GRILL ITALIENNE
6 whole boned, chicken breasts (skin on)
2 tablespoons green or yellow onion, finely chopped
3 cloves garlic, minced
garlic powder, salt and pepper (for sprinkling)
1/2 teaspoon paprika
1/4 cup grated Parmesan cheese
1 teaspoon fresh Rosemary, minced
2 tablespoons fresh Parsley, minced
1/4 cup each of butter and olive oil
1 1/2 cups bread crumbs
1/2 lb thinly sliced ham or prosciutto, finely chopped
12 wooden toothpicks (soaked in water for 5 minutes)
Preheat grill so that coals are white hot in time for grilling!.
Melt butter in microwave, stir in oil!. To this warm mixture, add Parsley, Rosemary, minced garlic, chopped onion and paprika (a pinch of rubbed sage may optionally be added if you have it on hand, but be careful not to overdo)!. Allow the herbs to infuse for 10 minutes!. Remove 3-4 tablespoons to a separate small bowl and use this to brush both sides of the chicken!.
Place chicken breasts, skin side down, on a layer of wax paper or plastic wrap!. Pound lightly with the back of a heavy frying pan or meat mallet until slightly flattened out!. Sprinkle chicken with salt, pepper, and garlic powder!.
In a small bowl, mix together bread crumbs with Parmesan cheese and chopped ham!. Add remaining butter, oil and herb mixture to bread crumbs and stir until well combined (if mixture seems too thick, add a tablespoon or so of warm water or more olive oil)!.
Spoon stuffing mixture into the hollow part inside the chicken breasts!. Fold edges of chicken over stuffing to cover and fasten together securely with wooden toothpicks!.
Place chicken (about 6 inches away) over white hot coals on grill, skin side down!. Grill on one side for about 20 minutes; brush again with more butter/oil mixture (if you run out, just use olive oil spray)!. Turn chicken over and grill for another 20 minutes or until chicken is tender and golden!. Remove toothpicks and serve!.
Variation: Place a slice of provolone cheese over each breast before stuffing and rolling up!.
To make a great take-along lunch, this may also be prepared in aluminum foil pouches (one for each breast)!. Spray the inner side of the foil with olive oil and add a slice of or two of onion to each packet for extra flavor!.
Here are some sides that you can make
OLIVE SALAD DRESSING
1/2 cup green or black olives, pitted, chopped
1 cup oil packed black olives, pitted, chopped
3-4 sweet cherry peppers or pepperoncini, seeded, chopped
4 cloves garlic, finely minced
2 anchovies, crushed (optional)
3/4 cup red onions, sliced
1/4 cup roasted pimientos, chopped
1/4 cup fresh parsley, finely chopped
1/2 teaspoon each oregano and basil, chopped (fresh is best!)
3/4 cup extra virgin olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
1/2 teaspoon salt (or to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Combine all ingredients!. Refrigerate in a covered container overnight before using!.
Use with Spring Mix or Asian salad greens with Frisee and radicchio, sliced pickling cucumbers and wedged fresh ripe garden tomatoes; or use as a drizzle in Italian subs or Muffalatta sandwiches!. Serve with slivers of Parmigiano or Provolone cheese!.
Variation: Add 1 can Genova Tonno!. Use Italian-style dark tuna, packed in olive oil instead of tuna packed in water!. It has more body and texture and doesn't fall apart as easily in vegetable salads!. (Note: when you plan to use tuna, eliminate the anchovies)!. Serve in Syrian bread (Pita Pockets)!. If an outdoor or panini grill is available, spray pockets with a drop of olive oil and toast until grill marks appear before filling!.
Variation 2: For parties and special occasions, serve as a dressing for Antipasto, with rolled up slices of Genoa Salami, Mortadella and Hot Capicola (hot ham), 1X3" slivers of Italian cheeses, roasted pimientos in oil, pickled mushrooms and other treats, all arranged in a decorative spiral on a festive tray with a dip bowl (of olive salad dressing) in the center for serving!.
Variation 3: Roughly tear leaves of Romaine or Escarole hearts; coarsely chop (or slice into rings if you have time) 1/2 lb!. of shooters (small cherry peppers stuffed with fresh mozzarella cheese and cold cuts)!. Add sliced red onions, whole black pitted olives and toss with olive salad dressing!. (Add tuna here, too, if you like!.)
Variation 4: Coarsely chop ripe tomatoes with fresh basil and shredded Parmigiano cheese!. Spoon onto crusty Italian bread halves rubbed with crushed garlic cloves and drizzled with olive salad dressing: a variation on Bruschetta! Place under broiler for a few moments, if desired!.
or you can make a simple salad and buy some dressing, salads are good and have vitamins!. You can make a lot of different things, look go to cooks!.com they have so many good recipes that will work great, but just remember this one thing no matter what the ingredients are, as long as you cook with love the food will always be good!.Www@FoodAQ@Com
Tri-tip steak feeds a lot of people!.!.!. it's my families fav!. Grill it after it's marinated in minced garlic, salt, pepper, Olive oil (not to much!.) Goes great with Roasted red potatoes!. Cut potatoes in small chunks put little dabs of butter all over them make a foil packet with them sprinkle salt, pepper, garlic!.!.!. you can prepare all of this ahead of time and keep in the fridge till time to grill!. Don't over cook the steak and make sure to let it rest before you slice it!. A Caesar salad goes great with this!.Www@FoodAQ@Com
I would keep it simple so you have time to actually visit with your friends that are moving--
Simple salad---platter of spinach leaves with sliced tomatoes, fresh mozzarella & emeril's balsamic vinagrette!.
Potato pouches---prepare ahead, can be baking while they are there: take a piece of foil, slice a large potato, place in foil, top with sliced onions, butter, salt & pepper, fold up and bake at 375 for about an hour!. Serve with sour cream!. Make a few extra because this seems to be a favorite when I make them!
Steak on the grill---doesn't take all night to cook!. Maybe even some shrimp on skewers!.
Dessert---go to a local bakery and buy an assortment of italian cookies and a pie or cake!.Www@FoodAQ@Com
Simple salad---platter of spinach leaves with sliced tomatoes, fresh mozzarella & emeril's balsamic vinagrette!.
Potato pouches---prepare ahead, can be baking while they are there: take a piece of foil, slice a large potato, place in foil, top with sliced onions, butter, salt & pepper, fold up and bake at 375 for about an hour!. Serve with sour cream!. Make a few extra because this seems to be a favorite when I make them!
Steak on the grill---doesn't take all night to cook!. Maybe even some shrimp on skewers!.
Dessert---go to a local bakery and buy an assortment of italian cookies and a pie or cake!.Www@FoodAQ@Com
i love serving chicken satay on the grill!. if you dont mind skewering that much chicken, the sauce is easy:
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
just whisk and marinade overnight and grill it on the BBQ over high heat a few min!. the good thing about this is since the chicken is in smaller pieces, it cooks in less than 8 min!. total!.
then toss a salad, make some rice!.!.!.!.and bake some cookies!. finger food desserts are always nice with kids!. and less dishes to dirty up for you!.
have fun!. good luck with your dinner!.Www@FoodAQ@Com
2 tablespoons creamy peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 tablespoons curry powder
2 cloves garlic, chopped
1 teaspoon hot pepper sauce
6 skinless, boneless chicken breast halves - cubed
just whisk and marinade overnight and grill it on the BBQ over high heat a few min!. the good thing about this is since the chicken is in smaller pieces, it cooks in less than 8 min!. total!.
then toss a salad, make some rice!.!.!.!.and bake some cookies!. finger food desserts are always nice with kids!. and less dishes to dirty up for you!.
have fun!. good luck with your dinner!.Www@FoodAQ@Com
I love shish kabobs on the grill! you can mix up the different meats like chicken, steak and shrimp- marinate them for more flavor and cut into chunks!. cut veggies into chunks like onions, green yellow and red peppers, mushrooms, zucchini- whatever veggies you want really!. then just randomly place your different meats and veggies on wood skewers season with seasonings and grill! while grilling brush them with more marinade to keep them juicy!
make some potatoes on the side as well- take red potatoes and chop into chunks along with onions- put into a baking pan, season with seasonings and put a few chunks of butter in with them- cover with foil and bake at 375 for about 45 min!.
a nice green salad on the side would be good too or maybe some type of broccoli salad!.!.!.!.check this site out for some side dish ideas http://allrecipes!.com/Recipes/Salad/Main!.!.!.Www@FoodAQ@Com
make some potatoes on the side as well- take red potatoes and chop into chunks along with onions- put into a baking pan, season with seasonings and put a few chunks of butter in with them- cover with foil and bake at 375 for about 45 min!.
a nice green salad on the side would be good too or maybe some type of broccoli salad!.!.!.!.check this site out for some side dish ideas http://allrecipes!.com/Recipes/Salad/Main!.!.!.Www@FoodAQ@Com
you should buy some steaks!. make it special since they are moving! my grocery store always has whole filet mignon tenderloins on sale for about 30!.00 they can cut steaks out for you and you will have about 4 steaks left over so you can feed your family another night!.
just salt and pepper them and cook 10 minutes!.
make your own potato salad and maybe pasta salad!. you can make both days in advance!. then just throw some corn on the grill!.
filet mignon = wow factor!!!
for dessert!? buy pre made angel food cake, frozen berrie and peaches and cool whip!.
cut cake into 2-3 layers!. spread cool whip on each layer then fruit!. its light and refreshingWww@FoodAQ@Com
just salt and pepper them and cook 10 minutes!.
make your own potato salad and maybe pasta salad!. you can make both days in advance!. then just throw some corn on the grill!.
filet mignon = wow factor!!!
for dessert!? buy pre made angel food cake, frozen berrie and peaches and cool whip!.
cut cake into 2-3 layers!. spread cool whip on each layer then fruit!. its light and refreshingWww@FoodAQ@Com
Shiz Cabobs are a lot more special and meaningful and not as typical as the ole hot dog and hamburger!. As side dishes do something like brushetta, capri salad, regular salad, watermelon and other fruit!.Www@FoodAQ@Com
Drunkin Chicken on the grill
Baked Beans
Mashed Potatoes
Corn on the Cob
Dessert: Homemade ice creamWww@FoodAQ@Com
Baked Beans
Mashed Potatoes
Corn on the Cob
Dessert: Homemade ice creamWww@FoodAQ@Com