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I'm about to start a 2 day cook-a-thon for a gourmet night a friend and I are having on Saturday Night so I thought I'd share what I'm doing with the oprano gourmet family.
hopefully one day some of you will want to try my cooking badly enough you'll make the trip down under ;-)
So, saturday ....
We have 13 summer wines to taste and matching appetizer sized dishes to go with each wine ...
Here's the menu:
Sparkling Cuvee on Arrival
A selection of Breads & Cheeses / Sauvignon Blanc
A range of locally grown black & green olive tepanades & a variety of olive oils
Duo of Soups - pumpkin soup & roast potato and garlic soup / verdelho
Seafood Stuffed Mushrooms - crumbed and deap fried, topped with hollandaise sauce / wooded & unwooded chardonnay
lemon sorbet
Spicy Warm Duck Salad - roast duck served on a bed of baby spinich with a spicy plum sauce / choice of rose or Cabernet Merlot
Kangaroo Meatballs slowcooked in traditional italian meatball style / shiraz cabernet
Lime & Chilli Sorbet / Bianco Dolce & Rosso Dolce
Champagne & Berry Jellies / sparkling shiraz
Flaming Liqueur Fruit fondue / hinterland botrytis
Fruit & Dessert Cheeses, dried muscatels, grapes, qince paste, dried figs, apricots, blue cheese, goats cheese / hinterland tawny
soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!
Here's how it looks right now! LOL
I'll post the finished product later ;-)
First recipe which I highly recommend
Lime & Chilli Sorbet
2 red or green chilli's finely chopped
bottle of plain mineral water - freeze for couple of hours so its pourable but icy
2 limes - grate zest & keep, juice 1 and keep other separate
1 cup sugar
1 cup water
heat sugar and water in pan until dissolved and simmer until mixture starts to thicken - cool
when cool, add chopped chilli's and lime juice and freeze until icy
put sugar, chilli and lime juice and bottle of icy mineral water into food processor, process until smooth
freeze for a few hours and repeat blending - do this as many times as possible, at least 2 - each time it gets smoother in texture
when its blended and you are freezing for the final time, take 2nd lime and carefully scrape out the pulp which is made up of little 'cells' of lime juice. swirl this through the mixture and refreeze
cj - OK then ... would a marriage proposal be out of line?? ;-))))))
That menu sounds incredibly delicious! please let us know how it turns out!
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Originally posted by cj@Nov 11 2004, 04:18 AM soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!
and 'till this date we were NEVER able duplicate the skin crust you've made!
here is a deal:
when you find 2 weeks of free time-
we'll fly you over, all expences paid and chain you in the kitchen!
;_))
Originally posted by Serge_Oprano+Nov 11 2004, 08:06 AM-->
QUOTE (Serge_Oprano @ Nov 11 2004, 08:06 AM)
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» Owner/Designer - Wyldesites, Inc.
» Industry Leading Adult Graphic Design Since 1998
» Visit me at: http://www.wyldesites.com
» ICQ# 18188566
Originally posted by cj@Nov 11 2004, 08:39 AM you bet, i'll be photographing the entire process for an ebook so i'll share as i go ;-)
Ahhhh!! porno for food lovers! ;-)))
__________________
***********************
» Owner/Designer - Wyldesites, Inc.
» Industry Leading Adult Graphic Design Since 1998
» Visit me at: http://www.wyldesites.com
» ICQ# 18188566
I believe great cooking is an expression of emotion, you can't prepare excellent food unless you love the people you're cooking for or you love to prepare food
Please let us know how it all goes CJ
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I once wanted to be a Gynecologist
But I couldn't find an opening
Originally posted by Serge_Oprano@Nov 11 2004, 08:06 AM no, this si NOT better!!!
because....
1) you missed the key ingridient I recall:
you were taking it out of the oven every 1/2 hour and cooled it!
Little things mean a lot!
a keen eye!!
ok good point
but next time I want to cook lamb shanks another of my specialties
Originally posted by Vick@Nov 11 2004, 08:18 AM That sounds incredible CJ
I believe great cooking is an expression of emotion, you can't prepare excellent food unless you love the people you're cooking for or you love to prepare food
Please let us know how it all goes CJ
Vick, this is so true
I would love to be able to cook up a huge feast for oprano like Mike & Billy do every year with the crawfish party!!
throwing dinner parties is one of my favorite activities - i love spending all day cooking, but I do everything i can to get out of cleaning up
I think the best thing about preparing meals for people is making things that you know those people really like ... I like making dishes at dinner parties knowing its someones absolute favorite or remembering that they like their steak done a certain way.
well, the meatballs are in the slowcooker overnight, the duck is ready to put in the oven in the morning and i'm off to catch a few zzz's before day 2 ;-)))
While many of you poor suckers read CJ's menu and drool, I sit here comfortably knowing that I will be partaking of each the courses personally Saturday night....
CJ, those mushrooms and the meatballs and the duck have me ringing gourmet home deliver right now !!!!
Dr Atkins can take the South Beach Diet and give it to the Israeli Army to shove up Nathan Pritikin's ass.
Originally posted by Vick@Nov 11 2004, 09:54 AM
Try staying angry with anyone who has just prepared you an excellent meal
You can't do it
excellence is in the eys of the beholder....
as Jackie Mason once said:
"For me, my girlfriend is the best woman in the world,
but for my wife...."
;-)))
Originally posted by Serge_Oprano@Nov 11 2004, 10:04 AM as Jackie Mason once said:
"For me, my girlfriend is the best woman in the world,
but for my wife...."
;-)))
ah ha ha ha ha
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I once wanted to be a Gynecologist
But I couldn't find an opening
Originally posted by TheEnforcer+Nov 11 2004, 12:50 PM-->
QUOTE (TheEnforcer @ Nov 11 2004, 12:50 PM)
__________________
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» Owner/Designer - Wyldesites, Inc.
» Industry Leading Adult Graphic Design Since 1998
» Visit me at: http://www.wyldesites.com
» ICQ# 18188566
ok, I'll throw done the proverbial oven glove
we need a Webmaster Iron Chef!
CJ, I'll see your chile-lime sorbet and raise it a pink peppercorn ice cream
thanks for the duck tip...duck is one of my weaknesses
duck, baking (I hate to measure shit) and pasta (though I'm getting better with pasta)
my biggest strength is sauces, jams, jellies and forcing twisted influences into most any "typical" dish (all those years working for Mark Miller and Marinus DeBruin really did pay off)
it's odd I worked at one of the most critically-acclaimed gourmet rooms and southwestern-inspired cafes in Las Vegas, yet am fucked at trying to boil macaroni for mac n cheese ;-)
I think if i concerntrate hard enough, i can smell the kangaroo meatballs over on the northside :P
I'm hanging out for the 'Purve Cookbook by CJ' ... geezus i need it, everytime i cook i end up drinking the red wine im supposed to be 'adding' to the meal ... i end up pissed and burning my dinner by the end of the night ...
__________________ Life moves pretty fast. If you dont stop and look
around once in awhile, you could miss it
Originally posted by CuriousToyBoy@Nov 11 2004, 09:23 AM Oh, and I bags doing the dishes after the first 2 courses so I can sloth my way through the rest of the evening.
almost everything will be served in paper/plastic dishes and a bin will be provided for your convenience
oh my god my house smells absolutely amazing
I've got a duck in the oven, meatballs have been cooking overnight in the slow cooker and in the background i'm designing banners
sykk, if you can make that icecream non dairy i'm in LOL
pink peppercorn - yum. i've had white pepper icecream before and it was surprisingly delicious ... would love to try pink peppercorn
I think we definately need some kind of webmaster cook off LOL after the belly flop contest at the next show ;-))))
Originally posted by cj@Nov 11 2004, 07:25 PM
sykk, if you can make that icecream non dairy i'm in LOL
pink peppercorn - yum. i've had white pepper icecream before and it was surprisingly delicious ... would love to try pink peppercorn
hmmm, I'll have to try it with Silk and see if that will work
when I worked at Coyote Cafe (RIP) we were always coming up with off the wall flavors and some were better than others...we had pink peppercorns for another dish on hand, so I re-did a white pepper ice cream recipe, substituting the pink peppercorns and added a splash of grenadine into the mix, then served it in a dish that had a little caramel at the bottom and some ground roasted pine nuts on top...
Originally posted by cj@Nov 11 2004, 08:14 PM stop it lance or i'll be humping your leg LOL
then I'll wait before giving out my secret to a jalepeno ice cream that even people who don't like spicy food will love...(just don't tell them what's in it ;-))
shall I wear something formal for the leg humping?
my food ebook (if I ever get around to it) is going to be a desert book for people who can't bake (like me ;-))
Originally posted by cj@Nov 11 2004, 04:18 AM I'm about to start a 2 day cook-a-thon for a gourmet night a friend and I are having on Saturday Night so I thought I'd share what I'm doing with the oprano gourmet family.
hopefully one day some of you will want to try my cooking badly enough you'll make the trip down under ;-)
So, saturday ....
We have 13 summer wines to taste and matching appetizer sized dishes to go with each wine ...
Here's the menu:
Sparkling Cuvee on Arrival
A selection of Breads & Cheeses / Sauvignon Blanc
A range of locally grown black & green olive tepanades & a variety of olive oils
Duo of Soups - pumpkin soup & roast potato and garlic soup / verdelho
Seafood Stuffed Mushrooms - crumbed and deap fried, topped with hollandaise sauce / wooded & unwooded chardonnay
lemon sorbet
Spicy Warm Duck Salad - roast duck served on a bed of baby spinich with a spicy plum sauce / choice of rose or Cabernet Merlot
Kangaroo Meatballs slowcooked in traditional italian meatball style / shiraz cabernet
Lime & Chilli Sorbet / Bianco Dolce & Rosso Dolce
Champagne & Berry Jellies / sparkling shiraz
Flaming Liqueur Fruit fondue / hinterland botrytis
Fruit & Dessert Cheeses, dried muscatels, grapes, qince paste, dried figs, apricots, blue cheese, goats cheese / hinterland tawny
soups & sorbets are done, i'm about to start preparing the duck to roast ... I haven't cooked it since last dinner at papa's house!
Here's how it looks right now! LOL
I'll post the finished product later ;-)
First recipe which I highly recommend
Lime & Chilli Sorbet
2 red or green chilli's finely chopped
bottle of plain mineral water - freeze for couple of hours so its pourable but icy
2 limes - grate zest & keep, juice 1 and keep other separate
1 cup sugar
1 cup water
heat sugar and water in pan until dissolved and simmer until mixture starts to thicken - cool
when cool, add chopped chilli's and lime juice and freeze until icy
put sugar, chilli and lime juice and bottle of icy mineral water into food processor, process until smooth
freeze for a few hours and repeat blending - do this as many times as possible, at least 2 - each time it gets smoother in texture
when its blended and you are freezing for the final time, take 2nd lime and carefully scrape out the pulp which is made up of little 'cells' of lime juice. swirl this through the mixture and refreeze
remove from freezer 10 minutes before serving
stay tuned
Where's the gravy and biscuits?
and the kangaroo balls scare me.
other than that, as long as there's tabasco available it looks great!
Originally posted by SykkBoy@Nov 11 2004, 02:07 PM
it's odd I worked at one of the most critically-acclaimed gourmet rooms and southwestern-inspired cafes in Las Vegas, yet am fucked at trying to boil macaroni for mac n cheese ;-)
How do you boil it in the microwave?
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Originally posted by Hell Puppy@Nov 11 2004, 09:48 PM Where's the gravy and biscuits?
DAMN YOU!!!!!!!!!!!!!!!!!
I used to change planes in ATL when it made sense to fly on Delta just to get the airport version of the real thing which is better than ANYTHING west of Georgia.
Someone please, please, please, bring me biscuits and gravy when you come out here next week!
Originally posted by Serge_Oprano@Nov 12 2004, 06:53 AM cj,
you sure you don't wanna come over?
;_)))
you know it!!!
especially if MikeW bothers to join us for dinner this time
ok, the berry fruit jellies are done, chicken wings are par-cooked, tables are set, deck is clean, candles are out, covers on lights - 3 hours till guests arrive and everything is under control in the kitchen!!
That's what happens when 3 girls are in charge ;-)))))
now kezza is straightening toni's hair
Vick, the taste is orgasmic - the chilli that's sprinkled on top is roast chilli - i didn't stuff the duck before i cooked it, but i did slot a garlic clove and 2 whole chilli's inside
11-11-2004
h34r:
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