Can anyone tell me what to fix for my company?!
Can anyone tell me what to fix for my company?
My mom's doctor and I are good friends, she is coming in the middle of September to spend the weekend for the Shrimp and Petroliuem Festival. We celebrate this every year in Morgan City Louisiana; we have the blessings of the fleet with the king and queen. there are live bands in the park, food booths, arts and crafts, a gospel tent, and a fair. We have a really good time during this ocaisson, I don't know what to fix for her while she is here. I really want to impress her, she is waiting on me to get my nursing liscence so I can work for her. I want her to have a good time; they will have alot of shrimp, and I know she will be eating at the fair, but I want to have lots of food at home. At the fair they have really good hurricanes, and I want to do some at home too.
Answers:
Hurricane recipe
1 oz vodka
1/4 oz grenadine syrup
1 oz gin
1 oz light rum
1/2 oz Bacardi? 151 rum
1 oz amaretto almond liqueur
1 oz triple sec
grapefruit juice
pineapple juice
Pour all but the juices, in order listed, into a hurricane glass three-quarters filled with ice. Fill with equal parts of grapefruit and pineapple juice, and serve.
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Olive Garden Stuffed Chicken Marsala
Cheese Stuffing
1/2 cup smoked provolone cheese
1 (8 ounce) shredded mozzarella cheese
1/4 cup parmesan cheese, grated
1/2 cup breadcrumbs
1 teaspoon fresh garlic, minced
1/4 teaspoon crushed red pepper flakes
2 tablespoons sun-dried tomatoes, flakes if in oil drain first
1/3 cup sour cream
1/2 teaspoon salt and pepper
Chicken
2 lbs boneless skinless chicken breasts
4 ounces cooking oil
2 cups flour
salt and pepper, to taste
Sauce
1 small onion, chopped
6 cups button mushrooms, thinly sliced
24 ounces marsala wine
8 ounces heavy cream
1. Preheat oven to 350°F.
2. Stuffing:Combine all cheese stuffing ingredients in a bowl.
3. Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
4. Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.
5. Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.
6. Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes.
7. Bake until juices run clear and stuffing and center reach a temperature of at least 165°.
8. Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.
9. Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.
Source(s):
http://www.recipezaar.com/206581...
Although I want to congratulate you on pursuing your nursing career and licenses, I am concerned about the complex and dual relationships you are having with your mother's doctor and your plans to work with her. These can get pretty complicated and can have serious consequences in the long run, so please re-think your relationships! I'd recommend taking a look at your Law and Ethics books and find out what your licensing board thinks of fuzzy boundaries and dual relationships.......however...... your plans are made, however, here are some ideas:
1. Make your guest room a nice retreat by including a basket of goodies that might include some chocolate, personal items such as soap, lotion, shampoo, etc.
2. Mornings should be simple and easy. Perhaps some ready made breakfast pastries, coffee and tea, and some fresh fruit. Perhaps one morning you can make canadian bacon and eggs and have a leisurely breakfast.
3. Appetizers can consist of cheese and crackers, cured meats, olives, and goat cheese and so on.
SHRIMP CURRY
1 lb. cooked shrimp
1 can condensed mushroom soup
1/4 c. seedless raisins
1 lg. onion, finely chopped
2 tbsp. butter
1/4 each tsp. salt and pepper
2 tsp. curry powder
1/4 c. sour cream
dash of tabasco
lemon juice, to season
Sauté the finely chopped onion and 2 tbsp. butter. When onion has browned, add condensed mushroom soup and curry powder (mixed to paste).
Add shrimp, seedless raisins, and heat thoroughly. Season with salt and pepper.
Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
Serve over hot rice.
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SIMPLE SHRIMP TO DIE FOR
1 1/2 lb medium/large shrimp (31-35 per lb)
3 cups cooked long grain rice (no instant or boil in bag!)
3/4 to 1 stick butter (no substitutions)
Mrs. Dash seasoning - original
1 small or 1/2 large lemon
Peel and wash shrimp. Drain/chill in refrigerator for 1 hour.
Melt butter in large saute/fry pan on high heat. Add shrimp, sprinkle Mrs. Dash over shrimp and toss until the shrimp are pink. Do not overcook.
Squeeze lemon over shrimp - toss again. Toss in rice - mix well and serve.
Great with a Caesar salad and cheese toast.
Serves 4
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HURRICANE DRINK
2 oz. Passion Fruit Cocktail mix
2 oz. fresh lemon juice
4 oz. dark rum (amber)
1 orange slice
1 maraschino cherry
Fill hurricane glass with crushed ice, add cocktail mix, lemon juice and rum. Decorate with orange slice and cherry.
if she is going to be eating festival food then at your home - I would not try to compete - but provide simple, fresh homey foods
fresh fruit and muffins or whatever the local favorite pastry is for breakfast - aren't you LA people known for great coffee too?
light salads and simple grilled meats and veggies for lunches or dinners - go to the farmers market and get what is fresh and local
Have a great soup, stew or casserole you make? Stick to things you know you do well.
Guests can get overwhelmed with heavy foods when eating out and are very appreciative of lighter fare when they are at home base - think about the types of foods bed and breakfasts serve