I have to cook a meal for three other couples I.e. 8 people.. 2 of them are
professional chefs and the other is a keen amateur.. they have all cooked
beef in some form when we went to their houses.. Beef Wellington.. Fillets
wrapped in Bacon and Roast rib.
I need to create a three course Dinner Party that will impress...??? any
ideas please..
I am a competent cook so lets be brave.
TIA
Peter

By the way I forgot to say I am in England

"Horse" > wrote in message
...
> I have to cook a meal for three other couples I.e. 8 people.. 2 of them
are
> professional chefs and the other is a keen amateur.. they have all cooked
> beef in some form when we went to their houses.. Beef Wellington.. Fillets
> wrapped in Bacon and Roast rib.
> I need to create a three course Dinner Party that will impress...??? any
> ideas please..
> I am a competent cook so lets be brave.
> TIA
> Peter
>
>

Horse wrote:
> I have to cook a meal for three other couples I.e. 8
> people.. 2 of them are professional chefs and the other
> is a keen amateur.. they have all cooked beef in some
> form when we went to their houses.. Beef Wellington..
> Fillets wrapped in Bacon and Roast rib.
> I need to create a three course Dinner Party that will
> impress...??? any ideas please..
> I am a competent cook so lets be brave.
> TIA
> Peter

They've done the "beef" thing...you should try pork or poultry (or
anything else *but* beef).

What can you cook best? Try variations of that.

BOB

On Sat, 26 Feb 2005 13:11:57 -0000, "Horse"
> wrote:

>By the way I forgot to say I am in England
>
>"Horse" > wrote in message
...
>> I have to cook a meal for three other couples I.e. 8 people.. 2 of them
>are
>> professional chefs and the other is a keen amateur.. they have all cooked
>> beef in some form when we went to their houses.. Beef Wellington.. Fillets
>> wrapped in Bacon and Roast rib.
>> I need to create a three course Dinner Party that will impress...??? any
>> ideas please..
>> I am a competent cook so lets be brave.
>> TIA
>> Peter

Those seem to be sturdy winter fare. How about something lighter?
Seafood/Fish (florentine?, teriyaki salmon? Lobster newburg? shrimp
creole?).

What will impress your friends- simple and well-executed or elaborate
and involved?

Sue(tm)
Lead me not into temptation... I can find it myself!

"Horse" > wrote in message
...
>I have to cook a meal for three other couples I.e. 8 people.. 2 of them are
> professional chefs and the other is a keen amateur.. they have all cooked
> beef in some form when we went to their houses.. Beef Wellington.. Fillets
> wrapped in Bacon and Roast rib.
> I need to create a three course Dinner Party that will impress...??? any
> ideas please..
> I am a competent cook so lets be brave.
> TIA
> Peter

My experience is that guests are always impressed when I do a chicken dish
where I pound out the chicken breasts very thin, place cheese (provolone?),
and ham, artichoke hearts, roasted peppers, whatever, roll it up, pan fry,
and then bake in oven. A light cheese sauce on top is nice, with fresh
chopped basil as a garnish.

Elisa
>
>

"Horse" > wrote in message
...
> I have to cook a meal for three other couples I.e. 8 people.. 2 of them
are
> professional chefs and the other is a keen amateur.. they have all cooked
> beef in some form when we went to their houses.. Beef Wellington.. Fillets
> wrapped in Bacon and Roast rib.
> I need to create a three course Dinner Party that will impress...??? any
> ideas please..
> I am a competent cook so lets be brave.
> TIA
> Peter

here you go

Dimitri

SAUSAGE-WRAPPED LAMB CHOPS WITH TAPANADE BUTTER

1 8-rib rack of lamb, frenched, trimmed of all fat, cut into 4 double chops
1 tablespoon olive oil
1 teaspoon butter
1/4 cup chopped shallots
2 garlic cloves, minced
3/4 teaspoon ground cumin
4 ounces ground lamb
4 ounces ground pork
1 large egg
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon brandy
1 teaspoon Madeira

Nonstick vegetable oil spray
Tapenade Butter

Sprinkle chops with salt and pepper. Heat oil in large nonstick skillet over
high heat. Add chops; sear just until brown, about 1 minute per side.
Transfer to plate and cool.

Melt butter in small nonstick skillet over medium heat. Add shallots and
garlic; sauté until soft, about 3 minutes. Add cumin; stir 30 seconds.
Transfer to medium bowl and cool. Mix ground lamb, pork, egg, 1/2 teaspoon
salt, 1/4 teaspoon pepper, brandy, and Madeira into shallot mixture. Divide
meat mixture into 4 equal portions. Press each meat mixture portion around
each lamb chop, covering meat completely and pressing to adhere, leaving
bones exposed. (Can be prepared 6 hours ahead. Cover and refrigerate.)

Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray. Place
lamb chops on sheet. Roast until thermometer inserted into center of chops
registers 125°F to 130°F for medium-rare, about 20 minutes. Place 1 double
chop on each of 4 plates. Top each with 2 slices Tapenade Butter.

Makes 4 servings.
Bon Appétit
September 2004
Le Francais, Wheeling, IL


Epicurious.com © CondéNet, Inc. All rights reserved.

TAPENADE BUTTER
This recipe is an accompaniment for Sausage-Wrapped Lamb Chops.
Also great tossed with grilled vegetables, stirred into pasta, or as a
topping for grilled fish or a portobello burger.

1/4 cup (1/2 stick) unsalted butter, room temperature
1 1/2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
1 tablespoon finely chopped pitted Kalamata olives
2 anchovy fillets, finely chopped
2 teaspoons drained capers, choppe

Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets,
and capers in small bowl. Season to taste with salt and pepper. Transfer
tapenade butter to sheet of plastic wrap. Using plastic wrap as aid, form
tapenade butter into 1-inch-diameter log, wrapping plastic tightly around
log. Chill tapenade butter until cold. (Can be prepared 2 days ahead. Keep
refrigerated.) Cut log crosswise into 1/4- to 1/3-inch-thick slices.

Makes 4 servings.

Bon Appétit

September 2004

OR if you have a grill



SPICE-RUBBED BUTTERFLIED LEG OF LAMB

This dish features the exotic flavors of North Africa. A butcher can bone,
butterfly, and trim the lamb. Start preparing this one day ahead.

1/2 large onion, cut into 2-inch pieces
6 garlic cloves, peeled
2 tablespoons fresh mint leaves
2 tablespoons paprika
1 tablespoon salt
1 tablespoon fresh marjoram leaves
2 teaspoons ground black pepper
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons hot pepper sauce
1 teaspoon turmeric
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/2 cup olive oil
1/3 cup fresh lemon juice
1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew trimmed

Combine first 13 ingredients in processor. Using on/off turns, process until
coarse paste forms. Add oil and lemon juice and process until well blended.

Place lamb in large resealable plastic bag. Pour spice mixture over lamb;
seal bag. Turn bag several times and rub spice mixture into lamb.
Refrigerate overnight, turning bag occasionally.

Prepare barbecue (medium heat). Remove lamb from marinade; shake off excess.
Grill lamb to desired doneness or until instant-read thermometer inserted
into thickest part of lamb registers 125°F to 130°F, for medium-rare about
15 minutes per side. Transfer lamb to cutting board. Cover with foil and let
stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on
platter and serve.

Makes 6 to 8 servings.
Bon Appétit
July 2001


Epicurious.com © CondéNet, Inc. All rights reserved.

I may experiment with the Sausage wrapped Lamb.. Do you think it would work
with 2 Racks of Lamb if I just cut through the bone first?

Peter

"Dimitri" > wrote in message
...
>
> "Horse" > wrote in message
> ...
> > I have to cook a meal for three other couples I.e. 8 people.. 2 of them
> are
> > professional chefs and the other is a keen amateur.. they have all
cooked
> > beef in some form when we went to their houses.. Beef Wellington..
Fillets
> > wrapped in Bacon and Roast rib.
> > I need to create a three course Dinner Party that will impress...??? any
> > ideas please..
> > I am a competent cook so lets be brave.
> > TIA
> > Peter
>
> here you go
>
> Dimitri
>
> SAUSAGE-WRAPPED LAMB CHOPS WITH TAPANADE BUTTER
>
> 1 8-rib rack of lamb, frenched, trimmed of all fat, cut into 4 double
chops
> 1 tablespoon olive oil
> 1 teaspoon butter
> 1/4 cup chopped shallots
> 2 garlic cloves, minced
> 3/4 teaspoon ground cumin
> 4 ounces ground lamb
> 4 ounces ground pork
> 1 large egg
> 1/2 teaspoon salt
> 1/4 teaspoon ground black pepper
> 1 teaspoon brandy
> 1 teaspoon Madeira
>
> Nonstick vegetable oil spray
> Tapenade Butter
>
> Sprinkle chops with salt and pepper. Heat oil in large nonstick skillet
over
> high heat. Add chops; sear just until brown, about 1 minute per side.
> Transfer to plate and cool.
>
> Melt butter in small nonstick skillet over medium heat. Add shallots and
> garlic; sauté until soft, about 3 minutes. Add cumin; stir 30 seconds.
> Transfer to medium bowl and cool. Mix ground lamb, pork, egg, 1/2 teaspoon
> salt, 1/4 teaspoon pepper, brandy, and Madeira into shallot mixture.
Divide
> meat mixture into 4 equal portions. Press each meat mixture portion around
> each lamb chop, covering meat completely and pressing to adhere, leaving
> bones exposed. (Can be prepared 6 hours ahead. Cover and refrigerate.)
>
> Preheat oven to 450°F. Spray rimmed baking sheet with nonstick spray.
Place
> lamb chops on sheet. Roast until thermometer inserted into center of chops
> registers 125°F to 130°F for medium-rare, about 20 minutes. Place 1 double
> chop on each of 4 plates. Top each with 2 slices Tapenade Butter.
>
> Makes 4 servings.
> Bon Appétit
> September 2004
> Le Francais, Wheeling, IL
>
>
> Epicurious.com © CondéNet, Inc. All rights reserved.
>
> TAPENADE BUTTER
> This recipe is an accompaniment for Sausage-Wrapped Lamb Chops.
> Also great tossed with grilled vegetables, stirred into pasta, or as a
> topping for grilled fish or a portobello burger.
>
> 1/4 cup (1/2 stick) unsalted butter, room temperature
> 1 1/2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
> 1 tablespoon finely chopped pitted Kalamata olives
> 2 anchovy fillets, finely chopped
> 2 teaspoons drained capers, choppe
>
> Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets,
> and capers in small bowl. Season to taste with salt and pepper. Transfer
> tapenade butter to sheet of plastic wrap. Using plastic wrap as aid, form
> tapenade butter into 1-inch-diameter log, wrapping plastic tightly around
> log. Chill tapenade butter until cold. (Can be prepared 2 days ahead. Keep
> refrigerated.) Cut log crosswise into 1/4- to 1/3-inch-thick slices.
>
> Makes 4 servings.
>
> Bon Appétit
>
> September 2004
>
> OR if you have a grill
>
>
>
> SPICE-RUBBED BUTTERFLIED LEG OF LAMB
>
> This dish features the exotic flavors of North Africa. A butcher can bone,
> butterfly, and trim the lamb. Start preparing this one day ahead.
>
> 1/2 large onion, cut into 2-inch pieces
> 6 garlic cloves, peeled
> 2 tablespoons fresh mint leaves
> 2 tablespoons paprika
> 1 tablespoon salt
> 1 tablespoon fresh marjoram leaves
> 2 teaspoons ground black pepper
> 2 teaspoons ground cumin
> 2 teaspoons ground coriander
> 2 teaspoons hot pepper sauce
> 1 teaspoon turmeric
> 1/2 teaspoon ground ginger
> 1/4 teaspoon ground cinnamon
> 1/2 cup olive oil
> 1/3 cup fresh lemon juice
> 1 4 1/2- to 5-pound boneless leg of lamb, butterflied, fat and sinew
trimmed
>
> Combine first 13 ingredients in processor. Using on/off turns, process
until
> coarse paste forms. Add oil and lemon juice and process until well
blended.
>
> Place lamb in large resealable plastic bag. Pour spice mixture over lamb;
> seal bag. Turn bag several times and rub spice mixture into lamb.
> Refrigerate overnight, turning bag occasionally.
>
> Prepare barbecue (medium heat). Remove lamb from marinade; shake off
excess.
> Grill lamb to desired doneness or until instant-read thermometer inserted
> into thickest part of lamb registers 125°F to 130°F, for medium-rare about
> 15 minutes per side. Transfer lamb to cutting board. Cover with foil and
let
> stand 5 to 10 minutes. Cut lamb into 1/3-inch-thick slices. Arrange on
> platter and serve.
>
> Makes 6 to 8 servings.
> Bon Appétit
> July 2001
>
>
> Epicurious.com © CondéNet, Inc. All rights reserved.
>
>

It is mid Winter here in England Sue.. Snow is on the ground. The Lobster
Nueberg sounds good though..
Thanks
Horse

"Curly Sue" > wrote in message
...
> On Sat, 26 Feb 2005 13:11:57 -0000, "Horse"
> > wrote:
>
> >By the way I forgot to say I am in England
> >
> >"Horse" > wrote in message
> ...
> >> I have to cook a meal for three other couples I.e. 8 people.. 2 of them
> >are
> >> professional chefs and the other is a keen amateur.. they have all
cooked
> >> beef in some form when we went to their houses.. Beef Wellington..
Fillets
> >> wrapped in Bacon and Roast rib.
> >> I need to create a three course Dinner Party that will impress...???
any
> >> ideas please..
> >> I am a competent cook so lets be brave.
> >> TIA
> >> Peter
>
> Those seem to be sturdy winter fare. How about something lighter?
> Seafood/Fish (florentine?, teriyaki salmon? Lobster newburg? shrimp
> creole?).
>
> What will impress your friends- simple and well-executed or elaborate
> and involved?
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

I usually do Beef Wellington Coq au Vin or a special Paella.. But I'm
getting bored

Horse

" BOB" > wrote in message
.. .
> Horse wrote:
> > I have to cook a meal for three other couples I.e. 8
> > people.. 2 of them are professional chefs and the other
> > is a keen amateur.. they have all cooked beef in some
> > form when we went to their houses.. Beef Wellington..
> > Fillets wrapped in Bacon and Roast rib.
> > I need to create a three course Dinner Party that will
> > impress...??? any ideas please..
> > I am a competent cook so lets be brave.
> > TIA
> > Peter
>
> They've done the "beef" thing...you should try pork or poultry (or
> anything else *but* beef).
>
> What can you cook best? Try variations of that.
>
> BOB
>
>

On Sat, 26 Feb 2005 13:09:10 -0000, "Horse"
> wrote:

>I have to cook a meal for three other couples I.e. 8 people.. 2 of them are
>professional chefs and the other is a keen amateur.. they have all cooked
>beef in some form when we went to their houses.. Beef Wellington.. Fillets
>wrapped in Bacon and Roast rib.
>I need to create a three course Dinner Party that will impress...??? any
>ideas please..
>I am a competent cook so lets be brave.
>TIA
>Peter
>
Do something you like very much, both to cook and to eat. Don't try
new experiments on guests.




Rodney Myrvaagnes J36 Gjo/a

Entering your freshman dorm for the first time, and seeing
an axe head come through the door on your right.

Rodney Myrvaagnes wrote:
> On Sat, 26 Feb 2005 13:09:10 -0000, "Horse"
> > wrote:
>
>
>>I have to cook a meal for three other couples I.e. 8 people.. 2 of them are
>>professional chefs and the other is a keen amateur.. they have all cooked
>>beef in some form when we went to their houses.
>
> Do something you like very much, both to cook and to eat. Don't try
> new experiments on guests.

I agree. Make something you *know* is going to come out well. In my
experience "food" people tend to like good quality food that is well
prepared. It doesn't always have to be fancy or exotic. If you must try
something new, pair it with simple, classic side dishes that are easy
for you to prepare so that you can concentrate on your specialty dish.



Dawn