Ultimate Dinner Party...?

Question

If you could invite whomever you wanted, what would you serve?

Answer 1

Cioppino, organic greens with apple cider vinaigrette, great crusty bread.
It's easy to prepare and much can be done ahead which allows me the luxury of enjoying my guests. I premake the soup base
Recently I had a BBQ Pizza and sangria party, it was great but I never had a chance to sit.
http://www.cdkitchen.com/recipes/recs/47/Cioppino45674.shtml

Answer 2

i have 4 options for you that will make you a culinary chef in seconds;
World Cooking with Aussieblonde

Australia - The Genuine Aussie Barbie
Ingredients :

* 5 over weight men with excessive beer bellies in stubbies and no shirts holding 5 cans of warm beer dregs
* 6 kilos of unpeeled banana prawns
* 1 extreemly hot open fire with a metal plate of any form thrown on top (usually part of the tray off an old rusty holden ute)
* 1 wife holding a digital camera

Place the 5 over weight men with excessive beer bellies around the barbie, have the men throw their warm beer dregs at the hot plate, then chuck on 6 kilos of prawns in shells after 5 mins turn on the digital camera and proceed filming the men trying to stand up straight and peel piping hot prawns from the barbie ( a bucket of water is also usefull for when "wazza" leans forward and falls on the fire.)

England - The Famous English Breakfast
Ingredients

* 2 eggs
* 1 tomato
* 2 slices of bread
* 2 slabs of congealed animal blood
* 5 slices of potato
* cup of baked beans
* 5 mushrooms
* 500 litres of liquid lard

Take all of the above ingredients and put into a deep fryer - cook for approximately 3 minutes then serve on a large plate - drizzle with approximately 1/2 a litre of liquid lard (or untill all ingredients are floating on the plate)

USA! USA! - The Great American Diet

* 1 kilo of fresh vegies
* 3 cups of sugar
* 1 bottle of maple syrup
* 1 bottle of liquid chocolate fudge
* 1 bottle of golden syrup
* 3 bagles
* 4 cinnamon donuts

first take the vegies and throw them in the nearest bin, then take the rest of the ingredients and serve in an oversized bowl - sprinkle with approximately 8 table spoons of powered chocolate for presentation. If this doesnt quite fill you, theres a macdonalds on every corner for breakfast seconds...

Italy- A meal for all the family

* 450 of your closest relatives
* 800 kilos of roma tomatoes
* 500 kilos of garlic
* 600 kilos of pasta ( any kinda pasta's pasta, bows, shells, macaroni, spaghetti.. dont be fooled it all the same stuff)

Have the larger sized portion of the women peel the 800 kilos of tomatoes while whinging loudly (they enjoy this time for female bonding) place all ingredients into a large pot (not the 450 relatives) and boil for 10 mins simmer for 20 mins...and serve! after dinner have uncle gino, who's had way to much vino, wipe spag sauce on the face of the statue of the virgin mary in the back yard, then have your closest 450 relo's stand around screaming "mama mia, mama mia the virgin she weeps blood for us" then call the local TV station and email the Pope.

Answer 3

Five spice simmered pork belly with caramelised pineapple,
Seared Tuna with wasabi creme fraiche
Rosemary & parmesan shortbreads , allof these for canapes while we drink champange

Entree,
Shaved waygu beef on silky green tea noodles with ponzu dressing and lime oil
Main
Seared ocean trout on roasted kipflers , creamed brussel sprouts and sauteed chorizo with lemon thyme olive tapenade
Dessert
Cardomon brulee with poached quinces, and gingered chocolate nougat sauce

Triple cream brie with sourdough museli bread, toffeed walnuts, truffled honey and nashi pear

Plunger coffee and scorched almond chocolates and a sticky wine

Answer 4

I would order a lot of pizza and some soda/pop. Maybe some other types of comfort foods too!

Answer 5

1. lobster cocktail with cocktail sauce and crackers
2. crab bisque
3. hearts of lettuce salad with beacon salad dressing topped with croutons and fresh cooked bacon bits
4. beef wellington with au jus and horseradish sauce and grilled shrimp
5. asparagus with hollandaise sauce
6. bake potato with butter, sour cream, and chives
7. sauteed mushrooms
8. homemade warm bread
9. tiramusu
10. ice tea

Answer 6

any of this salads

Salad "Olivie"

This salad is one the favorite russian salad and easiest to make. This salad is the creation of a French chef, M. Olivier, who in the 1860s opened a fashionable restaurant in Moscow called The Hermitage. The present-day version has veered quite far from the original, but Salad Olivie continues to be a favorite hors d'oeuvre and side dish for entrees.

6 average potatoes 4 average carrots
4 eggs 5 pickles
1 onion 1/2 lb of cooked beef or chicken
pepper mayonaise
sour cream salt
1 can of sweet green peas (optional)

Boil potatoes,carrots, and eggs.
Peel and chop potatoes, carrots, eggs, pickles, and meat.
Slice onions and add it to the mix.
Add peas.
Season with mayonaise and sour cream.
Add salt and pepper for your taste.




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Salad "Venegret"
This salad is another very popular cooked vegetable salad. It included cooked vegetables and pickles. Russian people usually cook it in the winter because that is the time when they usually eat pickled vegetables.

6 average potatoes 4 average carrots
3 average beets 5 pickles
1 onion 1/2 lb of sour cabbage
pepper vegetable oil or Olive oil
salt 1 can of sweet green peas (optional)

Cook in boiling salted water beets, potatoes,carrots.
Peel and chop all the vegetables and mix everthing together.
Slice onions and add it to the mix.
Add sour cabbage.
Add peas (optional).
Season with vegetable or olive oil.
Add salt and pepper for your taste.


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Salad "Seledka Pod Shuboi"

This salad is one of my favorite russian salad and easiest to make. Making it might be considered time consuming but it's very delicious. The main ingredient is the herring. It can be translated to English as "Herring under the coat" It is considered a dish for any occasions.

2 thick salted herring (or 1 can of peeled herring) 4 average carrots
3 average beets 5 potatoes
5 eggs mayonnaise

Boil vegetables and eggs. Boil beets in a separate pot to avoid mixture of colors.
Peel skin from herrings, cut them along the spine. Take out all the bones.
If it's possible you can buy already cleaned herring marinated in oil.
Cut herring meat into very little pieces.
Chop all the vegetables and eggs.
Do not mix everything together!!!

Take a large dish.
Put 1/2 potatoes evenly on the bottom.
Then put 1/2 carrots as the next layer.
Next layer is 1/2 of eggs.
The next layer is 1/2 of herring meat. Put herring meat evenly on the bottom.
If you like onion, you can put sliced onions on the herring. Put 1/2 beets on top.
Then spread mayonnaise evenly (thin layer).
Make the next half of the salads creating similar layers with everything that is left.
Spread the top with the mayonaise.
This salad must look like a cake.
The number of layers depends on your taste.
The salad can be made by layering all the ingriedients only once.
Put the dish aside for few hours (1-2).




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Salad "Beets with nuts"
This salad is not actually considered one of the most popular salad in the russian cuisine. However, it is very easy and fast to make and it's delicious.

3 average beets
3 cloves of garlic
1 cup of nuts
salt
pepper
mayonaise

Cook in boiling salted water al the beets.
Peel and grind beets, nuts, and garlic all together.
Season with mayonaise.
Add salt and pepper for your taste.


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Salad "Radish Mix"
This salad is considered a Spring salad when all the new greens become available after cold winter. (not like in US when it's available almost any time) It is very easy and fast to make and it's delicious. You can also alternate it to fit your taste.

1 lb of radishes
bunch of spring onions
3 average cucumbers
3 boiled eggs
salt
pepper
sour cream (can be substituted with your favorite salad dressing)

Cleam, trim and slice radishes, spring onions, and cucumbers.
Chop the eggs.
Mix everything together and season with with sour cream.
Add salt and pepper for your taste.
You can add almost any other greens that you like.





Chicken Kiev
1 C. butter or margarine softened

2 T. snipped parsley

1 1/2 t. dried tarragon leaves

1 t. snipped chives

1/2 to 1 clove garlic, crushed

1 t. salt

1/8 t. pepper

6 whole chicken breasts, boned, split and skin removed

1/2 C. all-purpose flour

5 eggs, well beaten

2 C. dry bread crumbs

Blend butter, parsley, tarragon, chives, garlic salt and pepper. Shape into 4-inch square on aluminum foil. Wrap and freeze until firm, 30 to 40 minutes.

Place chicken breasts between two pieces waxed paper; pound to 1/4-inch thickness. Cut frozen butter square into 12 pieces. Place 1 piece butter in the center of each chicken breast. Fold chicken over butter, making sure butter is sealed completely inside chicken. Fasten with wooden picks. Roll chicken in flour; dip in eggs and coat with bread crumbs; repeat. Shape into triangle pieces. Wrap in heavy-duty aluminum foil and label. Freeze up to 1 month.

Twenty to twenty-four hours before serving: Thaw in refrigerator. Heat vegetable oil or fat (3 to 4-inches deep) in deep fat fryer to 340 degrees. Fry chicken, 3 pieces at a time, until deep golden brown, about 8 minutes, turning if necessary; drain. Note: Chicken can be refrigerated, covered, after frying for up to 6 hours. Forty-five minutes before serving, heat oven to 350 degrees. Cover and bake chicken 30 minutes. Uncover and bake 5 minutes.

side dish mashed potatoes

Just ordinary nice mushed potatoes.

use floury potatoes.
an egg
milk
pepper
salt
nutmeg
butter.

Boil the potatoes
Put in 50gr of butter and mash with a masher or if you have it put it trough a 'passe vite'
Ad milk, bit by bit and mash till milk is absorbed.
Ad the egg and mash.
Season with pepper, salt and freshly grated nutmeg.

You can ad some double cream to make is even tastier.


Cherry russian pie

INGREDIENTS:
CRUST
2 cups all-purpose flour
1/4 teaspoon salt
2/3 cup BUTTER
4 tablespoons cold water

FILLING 1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
2 (14.5 ounce) cans red tart
pitted cherries, drained
1 teaspoon grated orange peel
Milk
Sugar

DIRECTIONS:
1. Heat oven to 400 degrees F. Combine 2 cups flour and 1/4 teaspoon salt in large bowl; cut in butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
2. Divide dough in half; shape each half into ball. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough into 12-inch circle on lightly floured surface. Place in 9 inch pie pan. Trim pastry to 1/2 inch from rim of pan. Set aside.
3. Combine sugar, 1/3 cup flour and 1/8 teaspoon salt in large bowl. Add cherries and orange peel; toss lightly to coat. Spoon into prepared crust.
4. Roll out remaining pastry ball to 11-inch circle. Cut circle into 10 (1/2-inch) strips with sharp knife or pastry wheel. Place 5 strips across filling in pie pan, 1 inch apart. Place remaining 5 strips at right angles, 1 inch apart, to the strips already in place; trim strips. Fold trimmed edge of bottom pastry over strips; build up an edge. Seal; crimp or flute edge. Brush strips with milk; sprinkle with sugar. Cover edge of crust with 2-inch strip of aluminum foil.
5. Bake for 50 to 60 minutes or until crust is golden brown and filling bubbles in center. Remove aluminum foil during last 5 minutes, if desired. (If browning too quickly, shield lattice strips with aluminum foil.)