Any great food dishes that are cheap in cost but fine dinning except able?

Question

I run a super club and need to do somthing with the menu. I have a pasta in a red sauce with shrimp. Filet served with a cabenat sauce green beans and mash. Pork medalen cooked with a carmelized pinapple. Vealcooked with capers Briased lamb shank. wild Alaskan Samon cooked in a pecan crust and topped with a fruit medley. Looking to change can any body help. The place is a supper club and not just any thing will do . Like to change the pork. Need a better starch as well as veg. must be first class. I also have an 8 oz chic best stuffed with gorgonzola and spinich.

Answer 1

Leek and Potato Soup

Ingredients:
Six potatoes, diced
3 leeks, chopped
1¼ pints (750ml or 3 cups) chicken stock
Salt and freshly ground black pepper to taste
1 ounce (25g or ¼ stick) buter or margarine
2 ounces (50g or half cup) grated cheddar cheese
Method:
Boil the potatoes and leeks in water for about 15 minutes until the potatoes start to disintegrate. Season to taste with salt and pepper. Work in the butter or margarine and serve with a sprinkling of grated cheese.

Carrot and Orange Soup

Ingredients:
1 chopped onion
1lb/450 grammes sliced carrots
2 ozs (65 grammes or ½ stick) butter
2 ozs (65 grammes or ½ cup) plain flour
1 pint (600ml or two and a half cups) chicken stock
1 pint (600ml or 2½ cups, scant) milk
1 orange (juice and rind)
Salt and pepper
1 teaspoon nutmeg
1 oz (one rounded tablespoon) chopped parsley
Method:
Melt the butter and add the onions and carrots. Cook gently (without colouring) then stir in the flour and cook for a further 1/2 minutes. Gradually add the milk and chickeb stock. Season with salt, pepper and nutmeg. Bring to a boil, stirring constantly, then simmer for 20/30 minutes. Liquidise before adding orange juice (including shredded rind) and reheat - but do not boil. Serve sprinkled with parsley.

Wholemeal Scones


Ingredients:
6 ounces (175g or 1½ US cups) wholemeal flour
6 ounces (175g or 1½ US cups) white flour
2 teaspoons baking powder
2 ounces (60g or half stick) butter or margarine
2 teaspoons of syrup, warmed
Approximately quarter pint (5 fluid ounces or 150ml or generous US half cup) milk
Pinch of salt
Method:
Mix the dry ingredients in a mixing bowl and then rub in the fat until it becomes like coarse breadcrumbs. Stir in the melted syrup and then add enough milk to make a soft dough. Turn out onto a floured surface and roll until quite thin. Using a cutter, cut into rounds of about 1½ inches (3.8cm) in diameter.
Place the rounds on a floured baking sheet and cook in a pre-heated oven at 190C/375F/Gas Mark 5 for 10-15 minutes. Serve hot, spread with butter.

Answer 2

You asked this question and spelled most things wrong. Makes me think you have a job at 7 - 11 and wish you had a store to call home that feeds people. And if you were as high dollar and looking for menu ideas you would have high dollar chefs creating things for you. No one who has a 5 star joint has to ask questions that do not even have proper grammer and/or spelling. You run a slurpee fountain and the colors are red, green, blue, yellow and mixed. When you get a job as a bar back, give us a jingle.

Answer 3

You should give us more guidelines. Like what is 'cheap ? Salmon isn't considered cheap. But there are alot of things you can do. Simple little things that are special, such as Filet with twice baked potatoes, or roasted potatoes with herbs and veggie. Stuffed pork chop or butterflied with a ring of baked acorn squash and minted green peas in the center, or stuffed mushrooms.

I think you need to look for that one special thing that you love, do best and make it your 'signature' dish...Cherries Jubilee dessert, baked brie in phyllo dough with fruit/berries or something unique on top...something. And, by the way, with all seriousness and not to hurt your feelings, but I sincerely hope that you are paying more attention to your dishes and service than you did to your spelling. Is it a clue that you aren't detail oriented--or just a bad speller? Just 'food for thought'., no pun intended...oh o.k. pun intended!

But, actually, your menu sounds good. Good luck.

Answer 4

Deluxe French Toast for the Penny Pincher – You won’t think this breakfast is from cheap meals at all.
(Instructions for a family of 4)
8 slices of bread
4 eggs
2 T milk
1 t vanilla
1 t cinnamon
½ t ginger
½ t nutmeg
¼ t clove
1 C uncooked rolled oats
Cooking oil
Powdered sugar

Begin by cutting dry bread lengthwise into four strips per slice. Set aside on a plate. In a shallow bowl, combine eggs, milk, vanilla, cinnamon, ginger, nutmeg, and clove. Whip until frothy. In a dry shallow bowl, pour oats. Heat oil for deep frying.

Dip bread in egg mixture and roll in oats before frying. Fry until golden brown and drain on paper towels. Serve with powdered sugar dusted over the plate and a dipping container of syrup.

Variation – Add crushed nuts to dry oats.