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Old 10-01-2005, 10:23 AM   #11
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Why not try sauteeing the chicken breasts and serving them with this 'crayfish supreme sauce', only just use your shrimp instead -


Cajun Crawfish 'Supreme' Sauce
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Old 10-01-2005, 01:33 PM   #12
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Well, I pretty much have the menu figured out.
My husband makes some good Cajun grilled shrimp, and he wants to do that for an appetizer. Then I'm going to do the Chicken Lombardi and fix some pasta to go with...fettucine noodles, I guess.
I'm also going to do "Centralia House Shrimp"...will post the recipe under seafood...and good crusty bread to mop up sauces.
I need something green, so I'm going to do either some braised fresh asparagus or a spinach salad.
Then, the apple crisp for dessert.

I have saved that crawfish supreme sauce recipe...it looks so good!
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Old 10-01-2005, 01:49 PM   #13
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Constance - when I do the Chicken Lombardi I cut up roasted asparagus to add to my pasta - of course I add more Fontina cheese to the pasta also and some gray salt. You could even add some fresh baby spinach leaves along with the asparagus and the heat from the noodles will wilt them.
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Old 10-02-2005, 10:48 AM   #14
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Jambalaya would have been good, mudbug, but I went in another direction this time.

Kitchenelf, that's a great idea. I think I'll do that.
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Old 10-02-2005, 01:18 PM   #15
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I like the direction you took! sounds like a great dinner.
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Old 10-03-2005, 10:32 AM   #16
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The dinner was a great success! I ended up not making the Centralia House Shrimp, and just made a simple scampi instead, because I wanted the flavor to compliment, not compete with the chicken dish.
We had the Cajun Grilled Shrimp as an appetizer, and it was just the perfect tidbit to nibble on while we prepared the rest of the meal.
We loved the Chicken Lombardi...couldn't find any fontina, so I used a soft mozzerella instead. The scampi and braised aparagus Went on top of the pasta, and we dipped our bread in the garlic/olive oil/butter from the scampi. Even the apple crisp turned out to be the best I've made.
Our friend, who is not one to give false compliments, said it was better than a meal in a 4 star restaurant!
Now...any volunteers to help me with the sink full of pots and pans?
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Old 10-03-2005, 10:37 AM   #17
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The dinner sounds exquisite... I am happy that all of you guys had such a great time!!
I would help you with the dishes... but OH DARN!! you live a little too far away!! shucks!! (didn't someone say it's the thought that counts??)
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Old 10-03-2005, 12:16 PM   #18
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Wish I would have remembered to say Gruyere would be a good substitute. Both Gruyere and the fontina have a certain "bite" to them that adds to the flavor - maybe next time? You can even do equal parts of Swiss and fresh grated Parmesan.

Your dinner sounds like a winner!!
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Old 10-03-2005, 12:31 PM   #19
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Thanks anyway, Urmaniac. Your heart's in the right place.

Thanks for the hint, Kitchenelf...I'll remember that the next time. My daughter did the shopping for me, and all she knows about cheese is Velveeta, grated mozzerella and string cheese. The fontina was probably in the gourmet section.

That's the thing about being stove up...you have to count on others for so many things. I'm just lucky to have such dear friends and family to help out.
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