HELP!! Dinner party ..What to serve along side with oysters????

Question

hi everybody.. im having a dinner party on saturday..i know for sure i will have a platter of FRESH oysters on ice. but what elese could i serve that would go along well.....? main dishes side dishes? helpppppppp

Answer 1

Spinach Maria
5 (10-ounce) packages frozen chopped spinach
4 1/2 cups milk
1 teaspoon dry mustard
1 teaspoon granulated garlic
1 3/4 teaspoon crushed red pepper
1/2 medium yellow onion
1 tablespoon butter
5 tablespoons melted butter
6 tablespoons flour
8 ounces Velveeta
8 ounces cheddar cheese
4 ounces Monterey jack
1 1/2 cup grated Monterey jack (for topping)


Directions:

This is light years away from being low fat/cal; but I can honestly say it's the best creamy/cheesy spinach dish I have ever eaten... and I love spinach, so I've tried lots of them!

Thaw spinach in refrigerator for 24 hours. Squeeze as dry as possible. Heat milk and spices on medium heat to just below a boil (190 deg.) Reduce heat and simmer. Finely chop the onion and saute it in 1 Tablespoon butter on med. heat 5 to 8 minutes. Add to milk. Combine melted butter w/ flour in small. saute pan. Mix until completely blended. Cook on low heat 3 to 4 minutes to make roux. Add roux to milk; mix well. Cook until sauce thickens. Cut cheeses into cubes and add to milk. Mix until cheese melts. (Be careful! Burns easily!) Remove from heat. Allow to cool 15 minutes. Add drained spinach to cheese sauce, mix until completely blended. Spoon into 11x9x2-inch dish. Top with grated Jack. Bake at 350 deg. F for 15-20 minutes until hot and bubbly.

This recipe for Calhoun's Spinach Maria serves/makes 12
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Broccoli, Cauliflower &
Rice Bake

Recipe Created By: Robbie
Prep. Time: 1:15
Serves: 6

1 1/4 cups water
1/2 cup uncooked white OR brown rice
1 head broccoli - florets cut off, discard thick stems
1 head cauliflower - florets cut off, discard thick stems
1/4 cup butter OR margarine
1 med. onion - chopped
12 oz. process cheese food (Velveeta®) - cubed, low-fat okay
10.75 oz. can condensed cream of chicken soup - low-fat okay
1/2 cup milk - low-fat okay
1 1/2 cups crushed Ritz® crackers - optional, low-fat okay

-In a large saucepan, bring water to a boil.
-Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
-Add broccoli and cauliflower florets to pan, cover, and simmer for an additional 15 minutes.
-Strain any remaining water out of pan; place rice/vegetables in a greased 13" X 9" X 2" baking dish; set aside.
-In a saucepan over medium-high heat, sauté onion in butter until golden.
-Reduce heat to medium-low and stir in cheese, soup, and milk; heat and stir until cheese has melted.
-Pour cheese mixture over rice/vegetables, stir to coat.
-If desired, sprinkle crushed crackers evenly over dish.
-Bake, uncovered, in a 350 degree oven for 30 minutes.
-This may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

Notes: Left-overs are even better than the original, but if you are planning on reheating, do not use crackers. I have also added cooked chicken to the mix for a hearty main dish.


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Barbecued Portabella Ingredients

1 large portabella mushroom
2 tbsp olive oil
1 cup sliced mixed peppers -green, yellow, orange Several onion rings Italian Seasoning
2 slices provolone or mozzarella cheese Grated Parmesan cheese Directions Clean off the portabella cap and cut stem close to cap, chop stem.

Gently heat the olive oil in a sauté pan, then add the peppers, onion, and stem. Sauté all together until just tender, set aside.

Using a pastry brush dipped in the flavored olive oil in the bottom of the pan to oil the portabella cap on both sides. Then, with the top side of the cap down, put all the peppers mixture underside, transfer to the grill and cook for about 3-4 minutes.

Put the sliced cheese on top of the peppers, and then sprinkle with the grated Parmesan cheese. Grill until melted.

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Antipasto Pasta Salad

1/2-lb rotini or fusilli (corkscrew-shaped pastas)
1-garlic clove
1/2-tbsp Dijon-style mustard
3-tbsp red-wine vinegar
1-tbsp balsamic vinegar
1/2-tbsp water
1/4-cup vegetable oil
1/2-oz (1/4-cup) sun-dried tomatoes (not packed in oil), soaked in hot water for 5 minutes and drained well
1/4-lb smoked mozzarella, cut into 1/2-inch cubes
11/4-oz sliced hard salami, cut into julienne strips
5 to 10-bottled small pepperoncini (pickled Tuscan peppers)
1/4-tsp dried hot red pepper flakes
1/2-cup loosely packed fresh flat-leafed parsley leaves, minced

In a kettle of boiling salted water cook the rotini until it is tender and drain
Refresh the pasta under cold water and drain well
In a blender blend the garlic, the mustard, the vinegars, the water, the oil, and salt, to taste, until the dressing is emulsified
In a very large bowl toss the pasta well with the dressing and stir in the sun-dried tomatoes, the mozzarella, the salami, the Tuscan peppers, the red pepper flakes, and the parsley
Chill the salad, covered, for 1 hour
The salad may be made 2 days in advance and kept covered and chilled.

Yield: 4 to 5 servings
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Black Bean, Corn and Tomato Salad

1-19oz can black beans, drained and rinsed
1-12oz can corn kernels, drained and rinsed
8-cherry tomatoes, halved or quartered
4-green onions, sliced
1-sweet red or yellow pepper, diced
1/4-cup fresh coriander leaves

Dressing
1/4-cup vegetable oil
2-tbsp red wine vinegar
1-clove garlic, minced
1-tsp salt
1-tsp ground cumin
1/2-tsp pepper
1/2-tsp granulated sugar
Hot pepper sauce, optional

Combine beans, tomatoes, green onions, pepper and coriander in bowl
Whisk oil, vinegar, garlic, salt, cumin, pepper, sugar, and a few dashes of hot sauce in a small bowl
Pour over bean mixture and mix well
Serve immediately or refrigerate
Remove from fridge 20 minutes before serving

Makes 4 servings
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Californian Rice Salad

1 1/2-cups instant rice
1/2-tsp salt
1/4-tsp pepper
2-cups chopped fresh spinach
1/2-lb cooked medium shrimp
1-cup sliced mushrooms
1-small red onion, sliced
2-tbsp roasted sunflower seeds
3-hard cooked eggs, finely chopped
1/2-cup Italian salad dressing
1-avocado, sliced

Cook the instant rice with the salt and pepper according to box instructions ( or make regular rice)
When the rice is cooked, add shrimp, mushrooms, red onion, sunflower seeds, eggs and
dressing
Toss to combine
Add avocado slices just before serving

Answer 2

serve with fresh juicy yellow lemon--to increase the juiciness of it, roll them on the table (for a while) before serving. Squeeze lemon on the oyster, it's DELICIOUS!! Another great idea might be Cheese Fondue or Chinese Steam boat, or even Shabu Shabu could be a great idea, some really great home made tomatoe soup...some gourmet cheese? Or maybe even Carviar or sushi could be great too. Some hearty soup might be good, since now it's cold weather and you're serving a cold gourmet dish, hot soup will enliven the atmosphere and getting the guests hooked on ur cooking. For main dish, again, it is best to cook in consideration for your guest---something warm alongside something cold (like your oyster), how about veggie and mushroom or lamb/chicken kebabs? Italian spaghetti with hearty olive oil sprinkled with herbs? Indian curry rice, or hummus with Indian bread (Naan) for dipping, if you can't get naan, any bread that doesnot crumbles will do. Some chilli and vinegar sauces to go with the stuff...but above all, dipping sauce is a must. Use your imagination and creativity, have fun.

Answer 3

Lemony Seafood Pasta
This should go well, adapted from a weight watchers cookbook. You can also throw in cooked mussels or clams. Works well both as a easy quick supper or as a dinner party recipe. Serve w/a green salad and rolls.

4 jars sliced mushrooms (, or 1 cup fresh sliced)
1/4 cup olive oil
4 cans fat free chicken broth (low sodium too if desired)
2 cups dry white wine
48 ounces scallops or shrimp (or both if desired)
8 lemons, juiced
linguine or spaghetti or fettuccine pasta, your choice-enough for 2 people

Heat olive oil in frying pan, add mushrooms, stir till browned.
Remove to bowl.
Add shrimp/scallops into same frying pan, stir till cooked thru (white and firm).
Do not overcook.
Remove to same bowl as mushrooms.
Pour wine, 3/4 of the can of chicken broth and 3/4 of the lemon juice into same hot frying pan.
Stir together, scraping bottom of pan well to loosen browned bits.
Bring to boil.
Let simmer at a low boil 10 minutes.
Return mushrooms and seafood to frying pan and let heat thru, about 1 minute.
Pour both over hot cooked pasta and serve.
8 servings
17 min
5 min prep

Use the reserved lemon juice for extra lemony"kick" if desired.
*You can double and triple the amounts given to use for company.

Answer 4

Are your oysters part of the meal or are you using them as a starter? If they are a starter I would suggest doing a seafood pasta with a wine and garlic cream sauce. You could serve a mixed green salad with toasted walnuts, apples and a lime poppyseed mayo dressing. I suggest using the website epicurious to find great recipes!

Answer 5

Smoked salmon parcles with bay leaves drip a SMALL bit of vodka on each with a small bit of ground black pepper.

for drinks wise, this somewhat experimental and i've only done this with raw oyster.

Shot glasses with warmed guinness.


Have a blast. And remember - food is all about being experimental with your pallet
Sounds odd, but great.

Answer 6

A French Chardonnay - do not use the American interptetation of that grape- it will not work

Answer 7

Condoms!!

Answer 8

Crab salad...boiled shrimp...hot sauce...crackers...lemon wedges...white wine...cocktail sauce...or crab cakes or she crab soup...fish stew...crab legs...a clam bake...baked/broiled fish....hush puppies...baked beans w/ bacon...bacon wrapped scallops...crab dip or shrimp dip w/crackers (found @ most fresh seafood markets)...Skewered beef & scallops w/ veggies...
Good luck & I hope your party is wonderful!!!

Answer 9

You can serve Shrimp ,or other seafood?

Answer 10

spinach or artichoke dip and that round bread, oven baked potatoes.

Answer 11

make crab cakes, shrimp, crab legs, anything seafood