ideas for a dinner party ???

Question

i need some ideas on food for this dinner party coming up
but i have no clue what to make
and i dont want something like i already know how to make but i wanna to learn something new....any ideas


and can u give me the recipe


party not till 2 weeks ,so i have time to practice

thank you

the theme is dressy so tux and dress
and ppl like 23 and dislike is rare my family isnt that picky with foods

Answer 1

First you can start with an appetizer i have listed two below..

4 large portobello caps
Extra-virgin olive oil, for drizzling, plus 1/4 cup
Steak seasoning blend, such as Montreal Steak Seasoning, or coarse salt and black pepper
2 eggs, beaten
1/4 cup flat-leaf parsley, chopped
1 cup Italian bread crumbs
1/2 cup shredded or grated Parmesan

Preheat a grill pan over medium high to high heat.
Scrape the gills off the underside of portobello caps with a spoon. Brush caps gently with a damp cloth to clean them. Drizzle caps with oil to keep them from sticking to the grill pan and season the caps with steak seasoning or salt and black pepper.

Grill s 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes.

Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in enough extra-virgin olive oil to coat a nonstick skillet in a thin layer, about 1/4 cup. "Fries" will brown in 2 or 3 minutes on each side.

for the meat you may like to have...

1 box (6 ounces) stuffing mix
1 boneless, center-cut pork loin roast (about 3 pounds), excess fat trimmed
3 tablespoons olive oil
1/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
3 pounds sweet potatoes (about 9), with skins, cut into 1 1/2-inch chunks

Heat oven to 450 degrees F.
Prepare the stuffing mix according to package instructions in a bowl.

Place roast, fat side up, on a clean surface. With a sharp knife, cut along length of pork loin without cutting all the way through. Open up pork like a book. Spoon stuffing down center of pork. Close pork over stuffing. Tie up loin with kitchen twine, spacing twine about every 1 1/2 inches. Rub pork with 1 tablespoon olive oil. Stir together the flour, salt and pepper in a small bowl. Rub the seasoned flour mixture evenly over the pork loin.

Toss together sweet potato chunks and the remaining 2 tablespoons olive oil in a roasting pan; spread out evenly over bottom of pan. Place the tied pork loin, fat side up, on top of the potatoes in the roasting pan.

Roast in 450 degrees F oven for about 10 minutes. Reduce oven temperature to 350 degrees F. Continue to roast for 55 to 60 minutes or until instant-read meat thermometer inserted into the pork, but not in the stuffing, registers 150 to 155 degrees F and potatoes are fork tender. Let the pork rest for about 15 minutes; temperature of pork should increase to 160 degrees F. Keep the sweet potatoes warm. Remove the twine from the pork loin before slicing. Serve with potatoes


if you want pasta as a second course then i highly suggest

1 pound pancetta, diced into 1-inch cubes
Sea salt and freshly ground black pepper
6 eggs, at room temperature
1/2 cup heavy cream, at room temperature
1 1/4 cup freshly grated Parmesan
1 pound dried penne
4 tablespoons chopped fresh parsley leaves

Heat a large saute pan, until hot. Add pancetta and saute until golden brown and crispy, about 5 minutes. Season with black pepper and remove pan from heat.
In a medium bowl, beat the eggs and cream. Season with salt and pepper. Stir in Parmesan, reserving 2 tablespoons for garnish.

In a large pot, boil 6 quarts of salted boiling water. Add pasta and cook until al dente, about 8 to 10 minutes. Drain pasta in a colander. Do not rinse with water; you want to retain the pasta's natural starches so that the sauce will stick. While the pasta is still hot, return it back to the pot. Add the browned pancetta and mix well. Add the cream mixture and coat the pasta completely. It's important to work quickly while the pasta is still warm so that the cream mixture will cook, but not curdle. Add remaining Parmesan and chopped parsley.

and for the side dishs i suggest a vegatable, potatoe, and a salad if you are having more people then you can always add more or less side dishes.

for salad i suggest a ceasar sald

for the vegtable i suggest butternut squash or sweet potatoes with a cinnamoin butter

and for the potatoe i suggest roasted red potatoes


For the dessert i suggest something simple that everyone would like....

1 vanilla bean
1/2 cup sugar, plus 3 tablespoons
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying

Cut open the vanilla bean lengthwise. Using the back of a knife, scrape along the inside of the vanilla bean to collect the seeds. Scrape vanilla bean seeds into a small bowl. Add the 1/2 cup sugar and cinnamon and stir to combine. Set aside.
In a medium saucepan combine the butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in the flour. Return pan to the heat and stir continuously until mixture forms a ball, about 3 to 5 minutes. Transfer the flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding the next. Beat until smooth. If not frying immediately, cover with plastic wrap and reserve in the refrigerator.

Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 375 degrees F.

Using a small ice-cream scooper or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn the zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediatel

*** If you even want to go a little bigger buy or rent one of those choclate fountains or make one in a fondo pot and hav your guests dip in treats of their desire.


I hope i helped iand have a great time at you dinner party

Answer 2

Since it's a tux and dress occassion... formal dinner.

I would think Beef Wellington would be a possible choice, especially if you want to try making something different. The downside is that it may get pricey for 23 people... An alternative maybe be Salmon en Croute.

Beef Wellington is beef tenderloin, topped with pate, mushroom sautee and wrapped in puff pastry.

Salmon en Croute is similar, except no pate.

To me something encased in puff pastry just screams high brow eatin.

Another classical French fancy dish is Chateaubriand -

Answer 3

I went to a party and they had duck, barbeque chicken thighs, rice with apricots and pecans, and fresh green beans wrapped with a carrot tie to hold them together...very elegant especially if you have all the dishes in place...oh, they started out with a very nice salad too!

good luck!

Answer 4

how about a spinach salad with pecans and a raspberry vinaigrette first, then a filet mignon roast with broiled lobster tails. for the sides i would suggest rosemary roasted red potatoes and roasted brussel sprouts with garlic, butter and bacon. for dessert chocolate fondue served with fresh fruits.