We're throwing a housewarming for the new house this weekend and I've
finally come up with what I think is a pretty cool and eclectic menu
that should find something for everyone:

tequila and lime cured gravlax (always a show stopper - curing as I
keyboard this)
country mushroom and nut pate served with flat bread
quich in proscuitto cups
pepperoni and asiago pinwheels
sweet and spicy candied pecans
shrimp and crab seviche with avocado
country liver pate served with baguette rounds
fruit tray with fruit dip
mixed antipasto
crab meat gratin with crackers

and a good sized tray of Baklava (I start the Baklava tomorrow)

Since it's set for 3:00 on Sunday afternoon, we're just offering beer,
wine, soft drinks, iced tea and a mildly alcoholic champagne punch.
Gonna be pretty slim pickin's for vegetarians, but whattheheck.

I'll be cooking my little heart out this week. What fun!

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Tue, 22 Jun 2010 19:42:31 -0700, Terry Pulliam Burd
> wrote:

> We're throwing a housewarming for the new house this weekend and I've
> finally come up with what I think is a pretty cool and eclectic menu
> that should find something for everyone:
>
> tequila and lime cured gravlax (always a show stopper - curing as I
> keyboard this)
> country mushroom and nut pate served with flat bread
> quich in proscuitto cups
> pepperoni and asiago pinwheels
> sweet and spicy candied pecans
> shrimp and crab seviche with avocado
> country liver pate served with baguette rounds
> fruit tray with fruit dip
> mixed antipasto
> crab meat gratin with crackers
>
> and a good sized tray of Baklava (I start the Baklava tomorrow)
>
> Since it's set for 3:00 on Sunday afternoon, we're just offering beer,
> wine, soft drinks, iced tea and a mildly alcoholic champagne punch.
> Gonna be pretty slim pickin's for vegetarians, but whattheheck.
>
> I'll be cooking my little heart out this week. What fun!
>
Looks like a good spread, I saw that country mushroom and nut pate and
thought YUM. Have fun at your party!

--
Forget the health food. I need all the preservatives I can get.

Squeaks wrote:

> We're throwing a housewarming for the new house this weekend and I've
> finally come up with what I think is a pretty cool and eclectic menu
> that should find something for everyone:
>
> tequila and lime cured gravlax (always a show stopper - curing as I
> keyboard this)
> country mushroom and nut pate served with flat bread
> quich in proscuitto cups
> pepperoni and asiago pinwheels
> sweet and spicy candied pecans
> shrimp and crab seviche with avocado
> country liver pate served with baguette rounds
> fruit tray with fruit dip
> mixed antipasto
> crab meat gratin with crackers
>
> and a good sized tray of Baklava (I start the Baklava tomorrow)
>
> Since it's set for 3:00 on Sunday afternoon, we're just offering beer,
> wine, soft drinks, iced tea and a mildly alcoholic champagne punch.
> Gonna be pretty slim pickin's for vegetarians, but whattheheck.
>
> I'll be cooking my little heart out this week. What fun!

That all looks tasty and well-suited to the occasion. Have a great time, and
congratulations on the new house!

Bob

"Terry Pulliam Burd" > ha scritto nel messaggio
...
> We're throwing a housewarming for the new house this weekend and I've
> finally come up with what I think is a pretty cool and eclectic menu
> that should find something for everyone:
>
> tequila and lime cured gravlax (always a show stopper - curing as I
> keyboard this)
> country mushroom and nut pate served with flat bread
> quich in proscuitto cups
> pepperoni and asiago pinwheels
> sweet and spicy candied pecans
> shrimp and crab seviche with avocado
> country liver pate served with baguette rounds
> fruit tray with fruit dip
> mixed antipasto
> crab meat gratin with crackers
>
> and a good sized tray of Baklava (I start the Baklava tomorrow)
>
> Since it's set for 3:00 on Sunday afternoon, we're just offering beer,>
> wine, soft drinks, iced tea and a mildly alcoholic champagne punch.

Have a great party. I'd be more than happy to come, but you neglected to
publish the address.

On Tue, 22 Jun 2010 19:42:31 -0700, Terry Pulliam Burd wrote:

> We're throwing a housewarming for the new house this weekend and I've
> finally come up with what I think is a pretty cool and eclectic menu
> that should find something for everyone:
>
> tequila and lime cured gravlax (always a show stopper - curing as I
> keyboard this)
> country mushroom and nut pate served with flat bread
> quich in proscuitto cups
> pepperoni and asiago pinwheels
> sweet and spicy candied pecans
> shrimp and crab seviche with avocado
> country liver pate served with baguette rounds
> fruit tray with fruit dip
> mixed antipasto
> crab meat gratin with crackers
>
> and a good sized tray of Baklava (I start the Baklava tomorrow)
>
> Since it's set for 3:00 on Sunday afternoon, we're just offering beer,
> wine, soft drinks, iced tea and a mildly alcoholic champagne punch.
> Gonna be pretty slim pickin's for vegetarians, but whattheheck.
>
> I'll be cooking my little heart out this week. What fun!

Can I arrive a little early to have first dibs on the liver pate? ;-)
Sounds great Squeaks, enjoy!

--
Cheers
Chatty Cathy

In article >,
Terry Pulliam Burd > wrote:

> We're throwing a housewarming for the new house this weekend and I've
> finally come up with what I think is a pretty cool and eclectic menu
> that should find something for everyone:
>
> tequila and lime cured gravlax (always a show stopper - curing as I
> keyboard this)
> country mushroom and nut pate served with flat bread
> quich in proscuitto cups
> pepperoni and asiago pinwheels
> sweet and spicy candied pecans
> shrimp and crab seviche with avocado
> country liver pate served with baguette rounds
> fruit tray with fruit dip
> mixed antipasto
> crab meat gratin with crackers
>
> and a good sized tray of Baklava (I start the Baklava tomorrow)
>
> Since it's set for 3:00 on Sunday afternoon, we're just offering beer,
> wine, soft drinks, iced tea and a mildly alcoholic champagne punch.
> Gonna be pretty slim pickin's for vegetarians, but whattheheck.
>
> I'll be cooking my little heart out this week. What fun!
>
> Terry "Squeaks" Pulliam Burd

Sounds awesome. :-) Can you post the gravlax recipe please?
That combo is great for shrimp so I imagine it's excellent with Salmon
too.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On 06/22/2010 07:42 PM, Terry Pulliam Burd wrote:

> tequila and lime cured gravlax (always a show stopper - curing as I
> keyboard this)
> country mushroom and nut pate served with flat bread
> quich in proscuitto cups
> pepperoni and asiago pinwheels
> sweet and spicy candied pecans
> shrimp and crab seviche with avocado
> country liver pate served with baguette rounds
> fruit tray with fruit dip
> mixed antipasto
> crab meat gratin with crackers

Oh, man, wish I were there. This all looks awesome!

Serene

Terry Pulliam Burd wrote:
> We're throwing a housewarming for the new house this weekend and I've
> finally come up with what I think is a pretty cool and eclectic menu
> that should find something for everyone:
>
> tequila and lime cured gravlax (always a show stopper - curing as I
> keyboard this)
> country mushroom and nut pate served with flat bread
> quich in proscuitto cups
> pepperoni and asiago pinwheels
> sweet and spicy candied pecans
> shrimp and crab seviche with avocado
> country liver pate served with baguette rounds
> fruit tray with fruit dip
> mixed antipasto
> crab meat gratin with crackers
>
> and a good sized tray of Baklava (I start the Baklava tomorrow)
>


Sounds wunnerful. I'd add a slab of some outstanding cheese, too,
but we are cheese lovers.

I hope it goes well and your new house is suitably warmed.

gloria p

On Wed, 23 Jun 2010 10:35:21 -0600, "gloria.p" >
wrote:

>Sounds wunnerful. I'd add a slab of some outstanding cheese, too,
>but we are cheese lovers.
>
>I hope it goes well and your new house is suitably warmed.

Aaack! Yer right! And I have a nice manchego - maybe grab a brie and
see if the cheese shop has a nice goat cheese...

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Wed, 23 Jun 2010 12:16:12 +0200, "Giusi" >
wrote:

>Have a great party. I'd be more than happy to come, but you neglected to
>publish the address.
>
This one's just for the neighborhood. Sucking up to the neighbors
never hurts when, say, you need a few teaspoons of rose water or a cup
of castor sugar...and they won't be as likely to call the cops if
things get noisy (Bill just got the new Springsteen BluRay DVD and he
about rattled the windows that night).

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Wed, 23 Jun 2010 05:53:27 -0500, Omelet >
wrote:

>Sounds awesome. :-) Can you post the gravlax recipe please?
>That combo is great for shrimp so I imagine it's excellent with Salmon
>too.

This is an old standby. Very easy to make and makes a really pretty
presentation. It's from the cookbook _In Julia's Kitchen With Master
Chefs_. I've also done it with orange juice in place of the lime and
it really bumps up the salmon color:

@@@@@ Now You're Cooking! Export Format

Tequila And Lime Cured Gravlax

appetizers, fish and seafood

For the dry cu
1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
1 1/2 cups kosher salt
3 cups light brown sugar
For the liquid cu
1/2 cup tequila
1/2 cup fresh lime juice
zest of 1 lemon; colored part of peel
; only
zest of 1 orange; colored part of peel
; only
2 teaspoons whole coriander seeds
3 sprigs fresh dill; with stems
3 sprigs fresh mint; with stems
3 sprigs fresh basil; with stems

Day One - The Dry Cu Mix the salt and sugar together and reserve
1/3 of it for Day Two. Next to the salmon, place a plastic-wrapped
jelly roll pan and, forming a bed 1/4" thick along the length and
width of the salmon, spread the cure. Turn the salmon over and lay it
fresh side down on the cure. Scatter leftover cure along the sides and
ends of the fish, and then pull the plastic up so it wraps around the
fish securely and will capture extruding juices. Place a board or
another pan on the fish and set 5 pounds of cans or other heavy
objects on the board to weigh down the salmon. Refrigerate for 24
hours.

Day Two - The Liquid Cu Pour the tequila and the lime juice into a
bowl and stir in the zests. Place the coriander seeds in a plastic
bag, lay it on your work surface, and crush the seeds with a rolling
pin or the bottom of a heavy pan; pour them into the bowl, then chop
the herbs roughly and stir them in. Pour the tequila marinade into a
second plastic-lined jelly roll pan, spreading the zests and herbs out
so they are evenly distributed on what will be the length and width of
the fish. Sprinkle the reserved dry cure over the liquid, again
reserving a bit for the ends and sides. Remove the salmon from the
refrigerator and lay it flesh side down on top of the cure, scattering
the dry ingredients along the sides and ends of the fish. Wrap the
plastic around it, replace the board and weights, and refrigerate for
at least another two days and up to four.

Slice the salmon into thin, long, wide, handsome pieces, using smooth,
long strokes with your very sharp, long knife, and that you leave the
skin on the cutting board. Cut only as much as you plan to eat. Store
the salmon in its cure, but it need not be kept weighted down. Cured
salmon will keep for at least 10 days in the refrigerator.

Contributor: Monique Barbeau

Yield: 25 servings

In article >,
Terry Pulliam Burd > wrote:

> On Wed, 23 Jun 2010 05:53:27 -0500, Omelet >
> wrote:
>
> >Sounds awesome. :-) Can you post the gravlax recipe please?
> >That combo is great for shrimp so I imagine it's excellent with Salmon
> >too.
>
> This is an old standby. Very easy to make and makes a really pretty
> presentation. It's from the cookbook _In Julia's Kitchen With Master
> Chefs_. I've also done it with orange juice in place of the lime and
> it really bumps up the salmon color:
>
> @@@@@ Now You're Cooking! Export Format
>
> Tequila And Lime Cured Gravlax
>
> appetizers, fish and seafood
>
> For the dry cu
> 1 1/2 pounds side of salmon (sushi grade); unsliced, skin on

Thank you SO much! I've been playing with curing meat lately but have
not messed with fish yet.:-)

I wonder how this'd be with just a touch of added smoke?
Not too much mind you... Just a hint.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine

On Wed, 23 Jun 2010 21:42:25 -0700, Christine Dabney
> wrote:

> On Wed, 23 Jun 2010 23:07:31 -0500, Omelet >
> wrote:
>
> >In article >,
> > Terry Pulliam Burd > wrote:
>
> >> For the dry cu
> >> 1 1/2 pounds side of salmon (sushi grade); unsliced, skin on
> >
> >Thank you SO much! I've been playing with curing meat lately but have
> >not messed with fish yet.:-)
> >
> >I wonder how this'd be with just a touch of added smoke?
> >Not too much mind you... Just a hint.
>
> It wouldn't be gravlax then. Gravlax isn't smoked at all. No heat
> is used in the curing process.
>
> I personally wouldn't mix the two... Gravlax is really good on it's
> own, and is a very distinct method/flavor.
>
> Not everything has to be smoked and somethings are better not smoked.
>
>
I *love* gravlax. A friend makes it when I beg enough, he does all
the work - and I get to eat it. Hmm. Big party coming up this
weekend. I wonder if I have enough time to beg?

--
Forget the health food. I need all the preservatives I can get.

pizza would probably be your best option. you can either buy it or make your own.

i dont know how many kids are going to be there, but i advise 2 cheese pizza, 1 meat pizza with pepperoni or sausage, 1 veggie pizza with mushrooms or peppers and one red pizza, no cheese.

that way you are prepared for any kids that come who are vegetarian or have food allergies or cant eat dairy.

you could also do lots of snacks. dips are really easy to make or you can buy them to go along with regular potato chips or tortilla chips and pretzels

onion dip, guacamole, salsa, hummus.

shrimp cocktail is always fun. you could make a cheeseball and crackers. a veggie platter is also a good idea. kids actually like veggies if you give them a nice dip. try a ranch dip for veggies.

you could do mini potato bites with different topings so kids could use whatever they wanted...


cake and ice cream is a great idea, but also remember to have a fruit salad for kids who might not be able to eat it. you could make a fruit dip and fruit kabobs.

On Wed, 23 Jun 2010 23:07:31 -0500, Omelet >
wrote:

>Thank you SO much! I've been playing with curing meat lately but have
>not messed with fish yet.:-)
>
>I wonder how this'd be with just a touch of added smoke?
>Not too much mind you... Just a hint.

I don't think it would work well off the dill and mint. If you're
going to add smoke, I'd leave that out. Just MHO. Too, part of the
"charm" of this recipe is a very clean, citrus-y flavor and I think
smoke would muddy it a bit.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

On Thu, 24 Jun 2010 07:05:23 +0000, Hayden
> wrote:

>
>pizza would probably be your best option. you can either buy it or make
>your own.

<snip>

Well, uh, thanks for the input, but I wasn't actually soliciting
suggestions. I was posting a menu. No kids, no pizza, and if I put any
more food out, I'm going to have to invite the next two blocks over as
well the folks at the fire station at the foot of the hill.

Terry "Squeaks" Pulliam Burd

--

"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines


To reply, remove "spambot" and replace it with "cox"

In article >,
Terry Pulliam Burd > wrote:

> On Wed, 23 Jun 2010 23:07:31 -0500, Omelet >
> wrote:
>
> >Thank you SO much! I've been playing with curing meat lately but have
> >not messed with fish yet.:-)
> >
> >I wonder how this'd be with just a touch of added smoke?
> >Not too much mind you... Just a hint.
>
> I don't think it would work well off the dill and mint. If you're
> going to add smoke, I'd leave that out. Just MHO. Too, part of the
> "charm" of this recipe is a very clean, citrus-y flavor and I think
> smoke would muddy it a bit.
>
> Terry "Squeaks" Pulliam Burd

I see.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
Only Irish coffee provides in a single glass all four essential food groups: alcohol, caffeine, sugar and fat. --Alex Levine