Calling ATOT chefs - updated with pics - party held.

[WelshBloke]

A rack of lamb always impresses as well.

This is good advice if you want to make things a little bit easier.

Rack of lamb, or even a whole leg, is absolutely delicious.

 

[TastesLikeChicken]

No.



I have met these people maybe five times before. I do not know their likes. Only that they seem to prefer "higher end" food.

I said it before and I will say it again, Lobster and shellfish generally do not impress people in the coast of NH and Maine. I know people who eat that stuff every week. Couple that with the fact I do not like seafood, and there is not a chance that I am going to make it. Seafood is not the only thing on earth that will impress people.

There seems to be a fixation here on doing something "exotic" because "exotic" translates to impressive. I'm not sure I subscribe to that. Simple food done well can impress too. It might not have the "oh wow" factor of more exotic items, but simple food can be impressive nonetheless. Particularly if it is presented in an uncommon way.

That is precisely why I'm attracted to the Wellington idea. It is a a common dish (filet mignon) presented in an uncommon way. I'm going to try and do a trial run tomorrow and see how it comes out.

Also, I could smoke a pork shoulder and pretty it up, as some have suggested. I don't think any of my guests will have eaten something as good and "common" as my smoked pulled pork. Particularly as I generally prepare it (eastern) North Carolina style ... something I would guess most New Englanders have never seen. Serve it on some rolls from a local bakery with some fresh slaw, a couple good homemade sauces, some grilled veggies and homemade pomme frites . . . could be an excellent meal that would impress simply because it is completely different from what most folks in southern NH/Maine eat.

I don't think it has to be exotic to impress. imo, it has to be something different though, something they probably haven't had before. I would be surprised if they never had chicken parm before.

Here's a thought. Since you like to use a smoker why not try smoking a whole tenderloin, rack of lamb (you'd probably need 4 racks for 6 guests, you, and your wife), or similar higher end cut of meat? That would fall in line with something you are comfortable with (smoking) and would be likely to deliver a dish your guests haven't experienced previously.

I was down in Key West over the holidays and a chef friend of mine made some cherrywood smoked duck breasts. I hadn't had smoked duck breast before. Was delicious.

 

[Mr. Pedantic]

No.



I have met these people maybe five times before. I do not know their likes. Only that they seem to prefer "higher end" food.

I said it before and I will say it again, Lobster and shellfish generally do not impress people in the coast of NH and Maine. I know people who eat that stuff every week. Couple that with the fact I do not like seafood, and there is not a chance that I am going to make it. Seafood is not the only thing on earth that will impress people.

There seems to be a fixation here on doing something "exotic" because "exotic" translates to impressive. I'm not sure I subscribe to that. Simple food done well can impress too. It might not have the "oh wow" factor of more exotic items, but simple food can be impressive nonetheless. Particularly if it is presented in an uncommon way.

That is precisely why I'm attracted to the Wellington idea. It is a a common dish (filet mignon) presented in an uncommon way. I'm going to try and do a trial run tomorrow and see how it comes out.

Also, I could smoke a pork shoulder and pretty it up, as some have suggested. I don't think any of my guests will have eaten something as good and "common" as my smoked pulled pork. Particularly as I generally prepare it (eastern) North Carolina style ... something I would guess most New Englanders have never seen. Serve it on some rolls from a local bakery with some fresh slaw, a couple good homemade sauces, some grilled veggies and homemade pomme frites . . . could be an excellent meal that would impress simply because it is completely different from what most folks in southern NH/Maine eat.

Pulled pork is a good idea, but serving it like in a fancy sandwich doesn't really appeal to me, and I don't think it'll impress. If there's some other way to serve pulled pork, go with that.

 

[Sho'Nuff]

from you posting something on a cop beatdown?

so did that go on somewhere in new hampshire?

Yes. Seabrook NH.

 

[Sho'Nuff]

OK, its decided. I'm going with Beef Wellington served with roasted garlic and truffle oil Potatoes and steamed green beans with almonds. Wellington will be served with either a demiglace or a red wine and shallot sauce.

I'll have to skip out of the soup course ~45 minutes early to put everything in the oven and it will take about 10 minutes to do the beans once guests arrive. But I can prep the wellington early Saturday morning and have the it and the potatoes ready for the oven well in advance.

Going to prep a small wellington tonight for dinner tomorrow just to see how it goes and work out the kinks. Filet mignon twice in two days is fine with me.

And yes, I will post pics for you uppity bastards.

 

[yuchai]

OK, its decided. I'm going with Beef Wellington served with roasted garlic and truffle oil Potatoes and steamed green beans with almonds. Wellington will be served with either a demiglace or a red wine and shallot sauce.

I'll have to skip out of the soup course ~45 minutes early to put everything in the oven and it will take about 10 minutes to do the beans once guests arrive. But I can prep the wellington early Saturday morning and have the it and the potatoes ready for the oven well in advance.

Going to prep a small wellington tonight for dinner tomorrow just to see how it goes and work out the kinks. Filet mignon twice in two days is fine with me.

And yes, I will post pics for you uppity bastards.

Execution is key - a good Beef Wellington is not easily to pull off. Would suggest buying good beef so it's more forgiving. Good luck!

 

[LevelSea]

careful with the truffle oil, it's strong as fuck

 

[Linux23]

I am in NYC, and can also sometimes get lobsters for about $5 a pound live from Asian markets. I make it often for guests and people always think it's fancy stuff, because they never make it themselves so they have no idea how much it really costs, and restaurants always charge a premium price for it.

Anyway you also seem to want to avoid anything that's new, which is understandable when cooking for guests.

That brings me back to my original point - you gotta just make what you normally feel comfortable with or is easy to make, except that you go with some extra quality ingredients than you normally use.

Shens. What's the name of some of these Asian Markets?

 

[Sho'Nuff]

Execution is key - a good Beef Wellington is not easily to pull off. Would suggest buying good beef so it's more forgiving. Good luck!

Understood. That is why I am doing a run through tonight/tomorrow. Buying beef from a good local butcher. Should be fine.

As mentioned before the keys to good beef wellington seem to be:

1. Insulate the pastry from the beef juices so it stays crispy.

2. Cook the Duxelles long enough to dry it out.

3. Insulate the friggin pastry from the beef juices.

I've watched several videos in which Gordon Ramsay and Tyler Florence explain how to achieve #'s 1-3. I'm going with Ramsay's method, which uses prosciutto.

 

[Sho'Nuff]

careful with the truffle oil, it's strong as fuck

Understood. I've done the potatoes before so no surprises there.

 

[yuchai]

Shens. What's the name of some of these Asian Markets?

I live in Brooklyn, so I mostly frequent the ones on 8th Ave, particularly Fei Long at 64th st. But really, the prices are generally the same across all the Chinese markets.

Not saying they're always available for that price - right now it's around $8.50, but $4.99 happened quite a few times last year.

 

[Linux23]

I live in Brooklyn, so I mostly frequent the ones on 8th Ave, particularly Fei Long at 64th st. But really, the prices are generally the same across all the Chinese markets.

Not saying they're always available for that price - right now it's around $8.50, but $4.99 happened quite a few times last year.

hmm. gonna have to do a little investigating these Asian markets. thanks.

 

[Linux23]

Oh, i would have prepared a nice fillet of John Dory. Yuuum.

 

[Sho'Nuff]

Here are the pics as promised. Overall it was a success, though the Wellington was quite bland IMO. The red wine shallot and cranberry reduction sauce I made with it helped a lot. I got more complements on the sauce than I did on the Wellington, though everyone seemed to be happy with the Wellington. There were no leftovers, so . . .

Sorry but I do not have pics of it as plated. Had a hard time getting these without having to explain to my guests what i was doing.

 

[NetWareHead]

Good job, looks like you cooked it rare to the proper temperature!

 

[dank69]

Came in for pics of orgy phase of party, leaving disappointed.

 

[norseamd]

that needs well done

 

[Kaido]

Here are the pics as promised. Overall it was a success, though the Wellington was quite bland IMO. The red wine shallot and cranberry reduction sauce I made with it helped a lot. I got more complements on the sauce than I did on the Wellington, though everyone seemed to be happy with the Wellington. There were no leftovers, so . . .

Sorry but I do not have pics of it as plated. Had a hard time getting these without having to explain to my guests what i was doing.

Now that's a Hot Pocket I would eat :thumbsup:

 

[Sho'Nuff]

Good job, looks like you cooked it rare to the proper temperature!

Core temp read 135 when I pulled it from the oven. Was surprised it was not less red to be honest.

 

[Sho'Nuff]

Came in for pics of orgy phase of party, leaving disappointed.

That was dessert. At someone else's house. No phones, no cameras. Leave your keys in the bucket at the door.

 

[norseamd]

how do you eat something so rare

 

[dank69]

That was dessert. At someone else's house. No phones, no cameras. Leave your keys in the bucket at the door.

Sounds like a bunch of prudes to me.

 

[Sho'Nuff]

how do you eat something so rare

Cut with knife, poke with fork, stick in mouth. Enjoy.

Just like every other meal.

It was a "little" rare for my usual preference, but the temps said it was cooked to ~medium rare/medium. The pastry and prosicutto evidently hold the juices in very well.

 

[Sho'Nuff]

Sounds like a bunch of prudes to me.

<shrug> Not my house . . . not my rules.

 

[norseamd]

yah i burn my meat to a great tasting black