Can anyone tell me what to fix?!
Can anyone tell me what to fix?
My mom's doctor and I are really good friends; and she is coming to spend the weekend with me for Shrimp and Petroleum Festival. In Morgan City Louisiana, we celebrate this every year it is very nice we have live bands in the park, food booths, a fair underneath the bridge, arts and crafts, the gospel tent. While she is here we are going to all of the festivities that weekend and I want to cook, but I know she is going to eat out there also, I am really trying to impress her; she is waiting on me to get my nurses liscence so I can go and work for her. I want to fix something really good, we are going to be around alot of shrimp everyone is going to be selling shrimp, people is going to be selling hurricanes. She is going to be eating out there, but I want to cook also. This lady is really important to me and I want to treat her like a queen I care about her so much.
Answers:
I would go to the site below. I don't know if you've seen the show but they test recipes even dozens of times to get the perfect recipes.
I would also go to the Take Home Chef site, You know Curtis Stone.
http://home.discovery.com/fansites/takeh...
http://www.cookscountry.com/recipe.asp?r...
http://www.americastestkitchen.com/...
Try going to the Betty Crocker website and/or other sites and look for a good shrimp receipe:
http://www.bettycrocker.com/
I dont know how much you want to spend, but prime rib is always a winner, and it will go really great with all that shrimp. I've also listed some less expensive ideas too, good luck and have fun
PERFECT PRIME RIB EVERYTIME
prime rib roast with or without bone )any size)
bottom round center cut
Preheat oven to 550F degrees.
Make a rub of salt, pepper and garlic powder and apply to meat. Place meat in a shallow roasting pan fat side up.
Roast at 550 at 5 minutes per pound for RARE, or 6 minutes per pound for MEDIUM and 7 minutes per pound for WELL DONE.
Turn off oven at the end of cooking time and DO NOT OPEN OVEN DOOR FOR TWO HOURS.
At the end of the 2 hours, remove meat from oven to slice; it comes out perfect everytime.
Works the same with Roast beef. Try it you won't be disappointed.
ELEGANT BEEF WELLINGTON
1 (6 lb.) whole beef tenderloin roast
Butter
1 (17 1/4 oz.) pkg. frozen puff pastry
1 med. sized onion, minced
1 (8 oz.) pkg. mushrooms, finely chopped
1/2 tsp. dried thyme leaves
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. red wine
1/2 lb. goose or duck liver pate OR 17 oz. can liver pate
1 egg, separated
2 tsp. milk
Bordelaise sauce
Parsley for garnish
(Ask your butcher to trim tenderloin of fat).
(Available at specialty stores).
About 2 hours before serving:
1. Preheat oven to 425 degrees F. In large oven roasting pan on rack, form tenderloin into ring so that thick end rests on thin end to hold securely. Brush beef with 1 tablespoon melted butter.
Insert meat thermometer into center of tenderloin. Roast tenderloin 40 minutes or until thermometer reaches 120 degrees F (very rare). Remove tenderloin from oven and let stand 30 minutes. Do not turn oven off.
2. Thaw pastry as label directs.
3. Meanwhile, in 10 inch skillet over medium-high heat, in 3 tablespoons hot butter, cook onion until tender. Add mushrooms, thyme, salt, and pepper, and cook, stirring occasionally, until all liquid evaporates. Stir in red wine and cook over medium heat until mixture is dry. Remove skillet from heat; cool slightly.
4. On lightly floured surface, with floured rolling pin, roll 1 sheet puff pastry into 14 x 12 inch rectangle. Place puff pastry sheet on ungreased large cookie sheet. Center partially roasted tenderloin ring on dough. With knife, cut pastry with 1 inch border all around tenderloin.
5. Spread pate evenly over tenderloin; top with mushroom mixture. With pastry brush, brush some egg white on pastry around tenderloin. On lightly floured surface, roll second sheet puff pastry as above; place loosely over tenderloin ring, pressing pastry around base of tenderloin to seal; crimp pastry border to make a pretty edge.
6. In cup, with fork, beat egg yolk with milk; brush top and sides of pastry with egg mixture. Bake Beef Wellington 10 minutes; reduce heat to 375 degrees F; bake 20 minutes longer or until crust is golden. With 2 pancake turners, transfer roast to warm platter. Let stand 15 minutes for easier slicing.
7. Prepare Bordelaise Sauce.
8. To serve, garnish with parsley, cut Beef Wellington into wedges. Serve with Bordelaise Sauce.
Makes 10 servings.
BORDELAISE SAUCE:
In heavy 1 quart saucepan over low heat, in 3 tablespoons hot butter, cook 1 tablespoon minced onion until tender. Stir in 3 tablespoons all-purpose flour; cook until lightly browned; add 1 tablespoon chopped parsley, 1/4 teaspoon dried thyme leaves, and 1/8 teaspoon ground black pepper.
Slowly stir in one 10 1/2 ounce can condensed beef broth (bouillon), 1/2 cup red wine, and 1/4 cup water. Increase heat to medium-high; cook mixture, stirring constantly, until sauce boils and thickens.
CHATEAUBRIAND WITH LOBSTER
3-4 lb. whole beef fillet or tenderloin
2 lobster tails, cooked & shelled
8-10 fresh asparagus spears, blanched
1/2 c. melted butter
3 tbsp. fresh lemon juice
Bearnaise Sauce
Preheat oven to 425 degrees. Butterfly beef fillet to within 1" of bottom. Slice cooked and shelled lobster tails lengthwise. Place end to end inside beef (may overlap slightly). Arrange asparagus spears lengthwise around lobster tails. Combine melted butter and lemon juice. Drizzle over lobster. Close meat around lobster and asparagus. Tie securely with butcher's cord at 1" intervals. Place on shallow roasting pan. Roast, uncovered in preheated oven for 45 to 50 minutes for medium rare beef. Allow to stand at room temperature for 10 minutes. Remove cord. Slice 1" to 1 1/2" portions. Top generously with Bearnaise sauce. Serve. Serves 8 to 10.
Since she'll see shrimp everywhere you go you should try something different.
If you're thinking of a full meal, maybe you could try jumbalaya with sausage and such. Or dirty rice?
For something lunchier, theres Po' Boy sandwiches or Muffaletta.
Maybe corn and crab fritters?
Since you're going to be around this great food all day at the festival you could switch it up by having a great dessert waiting at home. Something you've always liked that your mom made you?
Switch from the day's hurricanes to Mint Juleps or something else to compliment your food.
If you guys are going to be eating allot of shrimp and other rich foods at the festival I do not think she or you would like to eat more shrimp or any thing else that is rich when you get back to your place
making something that is light with fruits and veggies in it and may be a light sauce
I have allot of recipes with all different veggies and fruit but I do not know what you like or dislike
if you email me and tell me what kinds of veggies and fruits you like and what spices you like ginger / lemon / peppers/ hot foods / sweet foods I can go through my recipes I have a ton of them do you want the recipe to be very easy or can you cook the harder ones
I have recipes that are good for you to the ones that are not
I have a ton of frozen drink recipes that are very easy to make and you can have alcohol in them or leave it out
Just let me know and I will see what I can do
But remember that she is there to see you and if you spend all of your time in the kitchen you will miss the visit
I know you want to make a good impression but I know from experience that she does not care what you serve she just wants to see you
I do have some recipes that you can make up ahead of time and that would give you more time with your guest
well since it is a shrimp festival u could make shrimp cocktails some cake,wine 2 drink or something that she wouldnt expect u 2 make be creative.
Seafood overload could start an allergic reaction, even if the doc isn't allergic.
Try something light - good mixed green salad, steamed asparagus (cooled), 'sweet 100's' (those tiny cocktail tomatoes), olives etc. Add some small chunks of a light 'blue' cheese. Balsamic/rasberry vinegrette. A few shavings of fresh Parmesan cheese for garnish.
Ciabatta, lightly toasted with garlic rub. That way if the cheese is too much - there's the option of putting it on the bread.
A really good Chianti or other light Red wine or S. Pellegrino.
Enjoy your time :)
I would fix some kind of chicken since your going to see and eat so much shrimp while your at the festival..I would do a BBQ chicken or a Grilled Chicken on the Grill and some Homemade mac and cheese and Some Corn on the cob soak it the night before and cook it on the grill to its Yummy an a 7 layer salad.. Tomatos.onions,cucumbers in an Italian dressing if u dont want to make a 7 layer salad..Its summeree and it taste good..