What can I make for a dinner party for 6 people? We're fairly adventurous eaters.?

Question

Something interesting, tasty and good with wine, please.

Answer 1

Well since I think you can find a wine to go with anything I will give you my recipe for Bulgogi. It is Korean so you may also see it spelled Bu Gogi or Boogogi. No direct translation..
As I said it is a Korean dish and the recipe comes right from the real thing--my best girlfriends little ol lady gramma in Korea.
You need a mid grade steak...actually the sauce is so good you can even use round steak. You cut it with the kitchen knives into 1in thick strips and then cut those into a little bigger than bite size.
Here is the sauce.

Cooking soy sauce
Sugar (we use raw sugar)
chopped chives or julienned onions (chives are prettier)
ground black pepper
minced garlic

Put all of your meat (by the way you can make this with chicken too) into a tupperware type container put in cracked pepper sugar and garlic and stir with clean hands until every piece has some on it (yep--there are no measurements in this--you will see why in a minute) I buy the pre minced garlic because you need quite a bit.
After you mix the pepper, sugar and garlic on the meat pour the cooking soy over the top. Snap on your lid and flip from one side to the other every so often. You can do this all day or just for an hour or so.
When you are ready to prepare your meal get out a big brownie pan or cookie sheet and lay out the meat so that it is in one layer. Sprinkle the top with more sugar and gently add more soy so that the meat it ALMOST covered. Sprinkle the meat with the chives or onions generously--Cover with foil. Then pre-heat the oven to 350 degrees .
Start your sticky rice (We prefer Jasmine rice--it has an almost pop corn-ish flavour) we use a rice maker, but you can make it on the stove top. To make it sticky add a bit too much water and wait for it to cook down. After the boil turn it down to medium heat and cook it slowly (because you don't want to stir it and otherwise you will burn the bottom)
Pop your Bulgogi in the oven and cook for 30 min. Then take off the foil and bake for another 30min or until the soy mixture has cooked down.
The reason you don't want to measure is because some people like this more peppery, some like it more garlicky (is this a word??) and yet others like it more sweet. It is like spaghetti sauce in that respect. At our house I always end up adding more sugar and garlic.
You can't make it wrong and it is sooo good. Kids like it too!
I go to the local Oriental Market and ask the little Asian lady behind the counter to grab me some Moo kim-chee that is not too fermented to serve with the Bulgogi. He/she will know which one to grab. Moo kim chee is also known as radish kim chee. If they don't have that, just get the regular cabbage kim chee. Don't be thrown off by it's smell--it is wonderful. Spicy, but wonderful.
Serve the Bulgogi with the meat and it's "gravy" over the rice-- and a side bowl (like a salad bowl) for the kim-chee. Some may want it right on their plate, but with this side dish it is best to let them decide.
Fruit for dessert!
Have a great dinner party!

Answer 2

First Course:
3 different dips with homemade baguette bread
To save time, purchased some pate and dips. She served these on a large flat glass cutting board, decorated with lots of fresh parsley.

Second Course:
Arugula, Pear and Asiago Cheese Salad

Third Course:
Chilled Sugar Snap Pea Soup and Parmesan Crisps

Fourth Course:
Shrimp Cocktail
This was served in martini glasses with the tails of the shrimp sitting on the edge of the glass. It was very impressive and tasted great with a zesty sauce.

Fifth Course:
Fresh Wild Mushrooms & Cream on Linguine
This was topped with fresh thyme and drizzled with White Truffle Oil. Peggy served 1/2 cup per person which was just the right amount and swirled the pasta on a long tined fork to make it "stand up" on each individual plate.

Sixth Course
Lemon Sorbet in Lemon Cups
This was served with a dark green Camellia sprig along side the lemon . . . it was very impressive!

Seventh Course
Beef Tenderloin Stuffed with Morels, Shallots & Garlic
Since she had so many other courses of food, she presented the tenderloin on a bed of tomato pedals. This was very striking!

Eighth Course:
Dreyer's Peppermint Ice Cream
Peggy presented the ice cream in a tall goblet glass with a maraschino cherry (stem attached) and a fresh sprig of mint.


Any french red wine for main meat course and white with the fish.

Answer 3

Chicken In A Tarragon Sauce
Submitted By: Bronwyn Defalla
Fragrant tarragon is a fine complement to the wine in this cream sauced chicken.


Prep Time: 45 Minutes
Cook Time: 15 Minutes

Ready In: 1 Hour
Yields: 4 servings
INGREDIENTS
1 (3 pound) whole chicken, cut into parts
1 cup all-purpose flour
salt to taste
ground black pepper to taste
2 tablespoons vegetable oil
1 onion, chopped
3 cloves crushed garlic
1 tablespoon chopped fresh tarragon
1 3/4 cups dry white wine
1 tablespoon cornstarch
1/4 cup water
1 tablespoon sour cream

DIRECTIONS
Coat the chicken pieces in flour.
Heat the oil in a large saute pan. Brown chicken on all sides in the oil, and remove from pan.
To the oil remaining in the pan, add the onion. Fry lightly for 2 minutes, then add the garlic. Deglaze pan by stirring in the wine, which should lift off the residue of the flour from the bottom of the pan. Add the tarragon, and salt and pepper to taste. Return the chicken to the pan. Cook over low heat for about 45 minutes, or until the chicken is well done.
When ready to serve, thicken the sauce with a cornstarch and water mixture; often this is not necessary as the initial flour coating thickens it naturally. Stir in the sour cream.


And then serve it with:
Pan-Fried Asparagus
Submitted by: Kim


Original recipe yield: 4 servings.
Prep Time:5 MinutesCook Time:15 MinutesReady In:25 MinutesServings:4 (change)

--------------------------------------------------------------------------------

INGREDIENTS:
1/4 cup butter
2 tablespoons olive oil
1 teaspoon coarse salt
1/4 teaspoon ground black pepper
3 cloves garlic, minced
1/2 pound fresh asparagus spears, trimmed

--------------------------------------------------------------------------------

DIRECTIONS:
Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for a minute, but do not brown. Add asparagus, and cook for 10 minutes, turning asparagus to ensure even cooking.

Answer 4

If you classify Sake as wine, then go with sushi. There are some pretty adventurous fillings you can try besides the basic california rolls, salmon and tuna. Find your local fishmonger and ask for sashimi grade fish and make your own, or find an upscale sushi bar and order out.

Answer 5

I would do several different types of sushi rolls and some miso soup. This will work well with sweeter white wines and plum wine. If you like saki, it will work too (tastes like socks to me though). You can do a search at foodnetwork.com for just about any recipe you need. Most soybean paste containers (one of the main ingredients in miso soup) have recipes for soup on them. Also, you can prepare everything ahead of time or let your guests have the fun of assembling their own sushi rolls based on their own tastes. Either way you get to spend time with your guests instead of hiding out in the kitchen most of the time.

Answer 6

Get a 4 or 5 pound delmonico roast and a bottle of red wine. Everbody drinks, don't they?

Answer 7

Can you cook? I mean really cook? You could always try an elaborate recipe with ingredients you don't eat every day?

Chicken enchiladas with tomatillo cream sauce?
Seared Tilapia with mango salsa?

Definately try the Food Network website....have some pretty elaborate recipes

Answer 8

Stuffed mushrooms and calamari for app.

Seared tuna witha red chile mango glaze with fried yam shoestrings, fennel and leaks for entree

Candied oven baked grapefruit for dessert.

Stick with a chiraz or a reisling for your wine selections.

Answer 9

Why not try a Spanish tapas buffet once.

Olives, Spanish tortilla (potato, bell pepper and eggs), stuffed tomatoes and mushrooms, empenada's, meatballs in tomato-sauce and more.
Did it on my birthday and was a big hit.

Serve with Spanish Rioja :)

Here are some of my tapas recipes (the Spanish tortilla recipe isn't placed yet, but if you mail I give the recipe) :

http://www.jannekes.eu/tapas/index.html

Enjoy!

.

Answer 10

I have made beef lasagne and vegetable lasagne many time, but the one I made last week with seafood was marvellous. So how about preparing a Seafood or Prawn Lasagne.?