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Old 07-30-2015, 03:28 AM   #1
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Gourmet menu for the boys

I am co-hosting an event for 14 guys where I will be responsible for dinner.
Being active during the entire event is important so I am trying to make as much as possible in advance.

Snacks instead of a starter:
Candy bacon, with cayenne and lots of black pepper.
Manchego cheese
Deep fried fresh pasta with pesto of baked pesto
Homemade chips
Drinks: Fruity crisp white wine, perhaps Viognier from South Africa
Asahi beer

Main course:
48 hour sous vide brisket with thick vinegar glace
Terres major medallion with baked garlic aioli and tarragon
Pommes puree with nutmeg and crispy parmesan chips
Glazed carrots with fresh thyme.
Wine: Full body red wine, perhaps Primitivo from Italy

Dessert:
Salty sundae
Vannila ice cream
Glazed pecans and almonds
Salty caramel sauce
Chocolate sauce
Wine: Sherry from Spain

Snacks can all be made in advance, but please give suggestions for more.

I can´t really figure out if I am missing anything but perhaps some acidity in the main course would be good and something more crispy?

I would be thrilled to get inputs of any kind - what are your thoughts? :)

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Old 07-30-2015, 08:40 AM   #2
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Hi and welcome to Discuss Cooking

Regarding the snacks, crostini spread with goat cheese and topped with marinated red and yellow bell peppers sprinkled with fresh thyme would be nice. Or Greek salad skewers - chunks of tomato, cucumber and feta on toothpicks, drizzled with a red-wine vinaigrette.

I'm not familiar with vinegar glące, but it sounds like it would be acidic.

Sounds like a great party. Have fun!
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Old 07-30-2015, 09:00 AM   #3
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Hey GG

That sound as a good idea and would go into consideration :)

The vinegar glace definitely has acidity so I might just leave it at that.
Thank you for the reply!
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Old 07-30-2015, 11:48 AM   #4
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Welcome to DC!
If you are in Denmark, why no seafood on the menu?
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Old 07-30-2015, 03:44 PM   #5
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Quote:
Originally Posted by CraigC View Post
Welcome to DC!
If you are in Denmark, why no seafood on the menu?
Good question. I didn't notice that this person is in Copenhagen, my old home town.

Velkommen til DC og hilsen fra Montreal.
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Old 07-30-2015, 03:54 PM   #6
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Guys are not fans on fish or seafood so I'm staying clear of that.

Tak for velkomst :)
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Old 07-30-2015, 04:10 PM   #7
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The tab keeps crashing. I have a lot of comments. Welcome to DC!

Maybe if I do this in multiples I will get it posted.

I am not seeing continuity re flavor profile. There's sweet-hot-salty in the bacon, garlic with the sweetness of Basil, the richness of the cheese but nothing to highlight it. Not sure if the chips are potato or what and what does one do with those? Then there's the acidity re the brisket and the slightly licorice note from the tarragon. I don't know that Thyme alone will add much to the carrots.

Next post: things to help tie things together.
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Old 07-30-2015, 04:38 PM   #8
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I will see if I can do this without it crashing

Starters:
-use a double-smoked pepper bacon or s/thing similar. Use chipolte instead of cayenne.
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Old 07-30-2015, 04:47 PM   #9
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Cheese. Take thinly sliced rounds of dark rye bread. Make a toasted ground honey almond butter. Put that on the bread. Then the cheese. Top with a grilled apricot half (you could brush with oil and a sprinkle of chipolte). Let it cool slightly and it goes on top of the cheese. Finish with some of the crushed toasted almonds. Serve with a Spanish red.

Make a roasted red pepper pesto for the pasta. You could roast a red Jalapeño and use a smoked cheese, roasted garlic.
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Old 07-30-2015, 04:59 PM   #10
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Where was I? Oh mains. How about incorporating some of the smokiness by including the same smoked cheese with the parm. Crisp? Make a gremolata out of the carrot tops? Use the parm crisp instead of bread crumbs. Not sure about the tarragon....
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