Calling ATOT chefs - updated with pics - party held.

[Sho'Nuff]

So its that time of year again. When the folks in my neighborhood decide that it would be great fun to get together, drink and carouse a little too much, and stumble from house to house whilst doing it. Yep, its progressive dinner time. This time me and Mrs. Sho'Nuff have been tapped. We will be hosting 6 of our lovely neighbors for dinner.

That being said, while I am a pretty good cook and I make a fairly good living, I have blue collar taste when it comes to food. A good burger is every bit as enjoyable to me (perhaps more so) than coque au vin, rack of lamb, or other fancy dishes. Unfortunately the company we will be hosting does not share my palate. Rather, they have a more. . . refined (i.e., upscale) sense of taste. Just upscale enough to make it difficult for me to decide on a dinner menu.

All of my usual options (e.g., from scratch chicken parmesan, beer can chicken, smoked ribs/brisket/pork, etc.) seem to fall flat in my mind. From past experience (including last year's soup . . . which did not go over well), I know that expectations are high and the menu needs to be something more exotic.

Given that so many here are professed snobs when it comes to the finer things in life (electronics, women, beer, cigars, etc.), I thought I would poll the ATOT masses and see what you all can recommend. Try to keep it reasonable, bear in mind that this needs to be something that doesn't require a ton of attention while it is cooking (I will be participating in other parts of the progressive dinner and will not be at my house for too long before dinner is served), and try to avoid seafood (I hate seafood).

Otherwise, all recommendations are welcome.

Other facts you might need/want to know:

I'm an above average cook (not formally trained but quite competent)

I'm significantly above average with a grill/smoker (i.e., competition grade grilled/smoked food).

I have a gas cooktop, a double electric oven and a crock pot, but no other fancy indoor cooking appliances.

Attendees include - Mr and Mrs. Sho'Nuff, 2 easy going doctors (an anesthesiologist and a cardio-thoracic surgeon) and their stuck up wives, and one politician and his down to earth wife.

Cliffs - I need a non-seafood dinner menu that will impress a bunch of true 1 percenters who like hoity toity food.

Edit - Pics in the op now per request

 

[WelshBloke]

Beef wellington is cool. It's basically a big slab of yummy beef but done up all posh.
Its a little bit of a faf to make but with a bit of skill and a decent meat thermometer it's pretty easy.

Edit: forgot pic

 

[Kelvrick]

Can't cost too much but has to impress. But also doesn't require a lot of attention? Sounds like you're hiring someone.

You can try fancying up some blue collar grub. I've made mac & cheese with 5 year aged cheddar, white wine, and crab meat. A nice prime rib would be relatively easy since you just need to age it and throw it in the oven.

 

[Sho'Nuff]

Can't cost too much but has to impress. But also doesn't require a lot of attention? Sounds like you're hiring someone.

You can try fancying up some blue collar grub. I've made mac & cheese with 5 year aged cheddar, white wine, and crab meat. A nice prime rib would be relatively easy since you just need to age it and throw it in the oven.

Cost really isn't a factor. I can afford the ingredients for froo froo food. I just don't generally eat that stuff.

Kudos on the prime rib. That could be a winner.

 

[Markbnj]

A good burger is every bit as enjoyable to me (perhaps more so) than coque au vin, rack of lamb, or other fancy dishes.

A man after my own heart.

 

[Markbnj]

Beef wellington is cool. It's basically a big slab of yummy beef but done up all posh.
Its a little bit of a faf to make but with a bit of skill and a decent meat thermometer it's pretty easy.

Edit: forgot pic

Man, I love Beef Wellington, but I can't recall the last time I saw it on a menu. That alone is a good reason to make it. OP, need a good savory au jus to go with.

 

[Mai72]

Where is your butler? Did you give him the day off?

 

[Sho'Nuff]

Beef wellington is cool. It's basically a big slab of yummy beef but done up all posh.
Its a little bit of a faf to make but with a bit of skill and a decent meat thermometer it's pretty easy.

Edit: forgot pic

Holy . . . . that looks awesome. Just looked up Tyler Florence's recipe and I think it is something I could definitely do. Serve with some garlic mash and fresh green beans . . . Fu . . . . I'm drooling now.

 

[Sho'Nuff]

A man after my own heart.

So you will probably appreciate it when I say that a good burger is a bun with a slab of 80/20 on it, seasoned with nothing but salt and pepper.

 

[Sho'Nuff]

Where is your butler? Did you give him the day off?

Mrs. Sho'Nuff works 365 days a year, thank you very much. Days off? Pshaw! What a low concept. Ha HA <shakes cigar>

 

[disappoint]

Guess I'm late to the party but my vote would have been for Filet Mignon with bordelaise sauce and caramelized carrots.

 

[WelshBloke]

Holy . . . . that looks awesome. Just looked up Tyler Florence's recipe and I think it is something I could definitely do. Serve with some garlic mash and fresh green beans . . . Fu . . . . I'm drooling now.

That recipe looks pretty good. I'd go with garlic and rosemary roasted potatoes rather than mash though, not that there's anything wrong with mash.

 

[TastesLikeChicken]

Charcuterie selection (cheeses, meats, and fruits) and pâté
Cold and warm tapas plates, or a risotto
Duck confit
Crème brulee for dessert

The advantage of the above menu is that much of it can be prepared in advance and finished relatively quickly.

Beef wellington is awesome (if a bit old school) but if you have never prepared it before I can tell you with near certainty that you are doomed to failure. It requires some practice to get it right.

Just my zwei pfennigs.

 

[Howard]

Holy . . . . that looks awesome. Just looked up Tyler Florence's recipe and I think it is something I could definitely do. Serve with some garlic mash and fresh green beans . . . Fu . . . . I'm drooling now.

http://www.seriouseats.com/recipes/2012/12/the-ultimate-beef-wellington-recipe.html

Always good to have multiple sources.

 

[Sho'Nuff]

Guess I'm late to the party but my vote would have been for Filet Mignon with bordelaise sauce and caramelized carrots.

Filet is a good option. I prefer to grill filet rather than broil/bake it, but its going to be very cold this weekend. Definitely too cold to grill.

Can you point out a good recipe for the bordelaise sauce?

 

[Sho'Nuff]

That recipe looks pretty good. I'd go with garlic and rosemary roasted potatoes rather than mash though, not that there's anything wrong with mash.

Yeah I have an awesome recipe for roasted potatoes and veggies. Would be a perfect side. Will consider. Still strongly considering garlic mashed because its a simple thing that I can do extremely well. If I'm going to try something new with the main dish I want the sides to be no brainers.

 

[Sho'Nuff]

Beef wellington is awesome (if a bit old school) but if you have never prepared it before I can tell you with near certainty that you are doomed to failure. It requires some practice to get it right.

Just my zwei pfennigs.

Yeah it definitely looks like something you have to be careful with. I'm confident I can pull it off though. I have a strong interest in baking and have had success with some very sensitive recipes (souffles, petit fours, etc.), so I think I can handle this. The trick seems to be in keeping the pastry dry so that you don't end up with a soggy mess. Lots of options on the net for that. Florence uses prosciutto as a shield, and cautions to make sure that the duxelles is a dry paste.

Any thoughts as to how wellington would pair with a shallot and red wine sauce? Seems like a good match to me but again, I don't cook this stuff everyday.

 

[Kaido]

Suddenly I am grateful that the majority of my neighbors are cold & uncaring. Thanks for the new perspective OP! :awe:

 

[disappoint]

Filet is a good option. I prefer to grill filet rather than broil/bake it, but its going to be very cold this weekend. Definitely too cold to grill.

Can you point out a good recipe for the bordelaise sauce?

I was looking at this one:
http://www.williams-sonoma.com/reci...delaise-sauce-caramelized-carrots-and-sh.html

I usually saute sliced mushrooms with the shallots just to give it a bit more earthy flavor.

 

[TastesLikeChicken]

Yeah it definitely looks like something you have to be careful with. I'm confident I can pull it off though. I have a strong interest in baking and have had success with some very sensitive recipes (souffles, petit fours, etc.), so I think I can handle this. The trick seems to be in keeping the pastry dry so that you don't end up with a soggy mess. Lots of options on the net for that. Florence uses prosciutto as a shield, and cautions to make sure that the duxelles is a dry paste.

Any thoughts as to how wellington would pair with a shallot and red wine sauce? Seems like a good match to me but again, I don't cook this stuff everyday.

OK. You just might be able to pull it off. Yes, the duxelles must be absolutely dry. If not the puff pastry will turn into a wet diaper of diarrhea on the bottom. Use the leanest prosciutto you can get too. Too much fat rendering out of the prosciutto will cause a problem. Also, unlike cooking a standard steak, do not allow it to rest. Pull it from the oven, slice, and serve.

If you have had success with soufflés you might want to consider that as one of the courses. A nice cheese soufflé as a course before the entrée, or a chocolate-raspberry soufflé for dessert would be special.

A bordelaise goes great with a Wellington. Pulling a proper one off can be a bit of a challenge though. A true bordelaise requires a demi-glace and bone marrow. A Béarnaise can be every bit as successful and is quite a bit easier.

 

[eldorado99]

Sounds to me like you need a recipe for good friends not a good meal.

 

[Slew Foot]

Friends sound like assholes. Or at least, the doctors wives do.

 

[WelshBloke]

If you have had success with soufflés you might want to consider that as one of the courses. A nice cheese soufflé as a course before the entrée, or a chocolate-raspberry soufflé for dessert would be special.

Souffle as well would just be showing off.
It's not something I'd do just because I hate cooking soufflé if I'm using the oven for anything else.
It would continue the old school cooking theme really well if the OP thinks that he can pull it off though.

The chocolate/raspberry one for dessert sounds really good. I think I'd find the cheese one before a rich beef course a bit heavy, depends on how big your appetites are I suppose.

 

[angminas]

 

[jhu]

What makes you think they're 1%ers?

Since you have a smoker, smoked anything is good (prime rib, ribs, chicken, brisket, pork shoulder, etc.).