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Old 06-03-2013, 09:20 PM   #21
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Quote:
Originally Posted by Rocklobster View Post
I used to buy 4 packs from the supermarket and eat one on a bun with mayo, lettuce and tomato.
Nuff said.

It's a dated classic that might be appropriate for a classics of yesteryear menu but likely not what Steve is aiming at.

What about a seared duck breast with a delicious sauce?
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Old 06-03-2013, 10:34 PM   #22
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Are you "Game" for quail?

Quail Recipes
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Old 06-03-2013, 10:34 PM   #23
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Bout now, I bet Steve is glad none of us are on the guest list.
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Old 06-03-2013, 10:37 PM   #24
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Bout now, I bet Steve is glad none of us are on the guest list.
Whatever he is serving, I'll have mine on a bun....
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Old 06-03-2013, 11:58 PM   #25
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I still think the cornish game hens are a good idea for dinner.

I was thinking about this to add on your dessert plate-- one california date stuffed with almond paste and set a ( canned/ smoked or plain) california almond on top. Then I was looking at recipes for this, and I saw someone put coarse chop pistacios on top. Makes a good appie too. Then I saw this web site-- What says Northern Ca/ Wine country more than Chuck Williams. Well, yes, Wine country is more than one area and it might be more SF centric these days, he did start out in Sonoma.

Give this webs site a look-see for alternative main course ideas since that seems to be what everyone is focus on.

Chicken Recipes & Chicken Breast Recipes | Williams-Sonoma
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Old 06-04-2013, 12:18 AM   #26
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Quote:
Originally Posted by jennyema View Post
What about a seared duck breast with a delicious sauce?
Thanks for all the advice, Jenny.

Normally duck breast would've been a natural choice for this dinner. It's elegant and relatively easy to prepare. But two things rule it out. First, I'm looking for something I can just toss in the oven and essentially walk away from until it's done. I have to be available for the murder mystery, since I'm part of the "cast". The way I usually make duck breasts (pan sear and finish in the oven) requires undivided attention.

And second, two of the attendees are also members of a dinner club I belong to. We did duck breasts with that group just a few months ago. I don't want them to think I'm just rehashing old material.

I like your idea for the tequila spiked stuffed cherry tomatoes. I assume you are "Jen Jen" on the Fine Cooking forum, since that's the only reference I could find online. Would you mind if I borrowed your suggestion? It sounds very colorful, and, thinking about it, my appetizer menu seems awash in beiges and browns. I would probably do that in place of the stuffed mushrooms.

You asked about the chili glaze being spicy. I've made it before, and the ingredients include orange juice, ancho chili, and honey. I would categorize it as "warm", but not terribly spicy.

Regarding dessert, several people suggested doing something more traditional. However, the wine I'm serving for that course is actually the dessert and the other things are accompaniments. It's a very nice late harvest Riesling from Germany. Remember, these are wine geeks I'm serving, so I know they'll appreciate it.
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Old 06-04-2013, 12:22 AM   #27
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I still think the cornish game hens are a good idea for dinner.
Whisk, I agree. At this point I think I'm going to stick with the game hens.

Thanks for the link - I'll go check it out.
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Old 06-04-2013, 12:24 AM   #28
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Bout now, I bet Steve is glad none of us are on the guest list.
Honestly, I'm actually quite appreciative of all the suggestions and feedback.
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Old 06-04-2013, 01:19 AM   #29
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Steve sounds like he has things well in hand !

And I might be Jen Jen on another site, as its my nickname. But I'd gladly give u the recipe
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Old 06-04-2013, 02:51 AM   #30
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I agree with those that say four apps are a bit too-too. Also, instead of either the scallops or shrimp I would do prosciutto-wrapped asparagus spears, very lightly steamed so they still have a bite to them. A sprinkling of grated lemon rind on the prosciutto before rolling adds a nice touch. And they're very good chilled.

Regarding the chili glaze for the cornish hens, personally I'm not a saucy person when it comes to food. If they are going to be awash in lots of glaze I would suggest instead you paint them very lightly and offer addition warm sauce on the side for those who like a liberal amount.

Finally, I would be thrilled to send you $60 just to dress in costume and discreetly clear the dirty plates and glasses out to the kitchen while soaking up the theatre around me! Plus, as my "tip" I would like a small plate consisting of a morsel of each of your prepared foods.

Hope you all have a killer of a good time.
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