"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-03-2013, 05:48 PM   #21
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,878
Quote:
Originally Posted by GotGarlic View Post
Stuffed grape leaves are traditionally served with an egg-lemon sauce called avgolemono. Here's a recipe: Stuffed Grape Leaves in Egg-Lemon Sauce - Dolmathes Avgolemono

Also, by yogurt sauce, do you mean tzatziki? I think it would go great with your appetizers. I posted a recipe here some time ago.
Yes - that's what I had in mind. The egg/lemon sauce sounds great but I have some concern about spoilage. It looks like it all gets fully cooked - but it will have to be served outside in 100 degree weather and may sit there for an hour or more. Thoughts about this?
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 08-03-2013, 06:45 PM   #22
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,459
Quote:
Originally Posted by Janet H View Post
Yes - that's what I had in mind. The egg/lemon sauce sounds great but I have some concern about spoilage. It looks like it all gets fully cooked - but it will have to be served outside in 100 degree weather and may sit there for an hour or more. Thoughts about this?
I think it will be fine. It's fully cooked and the lemon juice will help preserve it. FDA guidelines say that cooked food containing eggs can be held at room temp for up to two hours. After that, refrigerate it.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 08-03-2013, 07:07 PM   #23
Assistant Cook
 
Join Date: Jul 2013
Location: Sydney
Posts: 21
Stuffed Grape Leaves bought from stores can sometimes taste bland. I hope yours will have some extra zing, perhaps include some roasted garlic puree inside? Or tiny little flecks of anchovies? Or some strips of roasted capsicum?

As for the egg-lemon sauce, I am not convinced that the eggs are fully cooked, because if you look at the recipe, it keeps on emphasizing "low heat" and "take it off the heat". The sauce certainly should not simmer, otherwise you'd have scrambled eggs! Hmm...perhaps substitute an Agrumato Lemon Oil (olives and lemons pressed together) with a few flakes of sea salt added, instead of the egg-lemon sauce?
MysteryMunchies is offline   Reply With Quote
Old 08-03-2013, 07:09 PM   #24
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,449
Blanch a bunch of asparagus and plunge into ice water. Use two spears and wrap in salumi or prosciutto and grate some parm over each bundle. Make a dressing of lemon juice, lemon zest, garlic, anchovy paste, S&P and olive oil. Will last a long time in the heat.
__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 08-03-2013, 09:10 PM   #25
Chef Extraordinaire
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 10,212
Your menu sounds awesome and well composed!!

Next time ill fly out and help you with the summer rolls, which can be warm weather stunner apps.

But I love what you've put together !!!
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 08-03-2013, 09:36 PM   #26
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,043
I'm flying out with Jennyema.....
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-03-2013, 10:42 PM   #27
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,742
Quote:
Originally Posted by Dawgluver View Post
I'm flying out with Jennyema.....

I'm just going to drive over...

I saw a neat one, baguette slices toasted (could do ahead of time), marinara spread on top with a slice of pepperoni, chopped chives and shredded parm-reg on top. The pepperoni was curled so they looked great. May be too time consuming.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 08-03-2013, 10:45 PM   #28
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,043
Quote:
Originally Posted by PrincessFiona60 View Post

I'm just going to drive over...
Great! We can carpool when we get there!
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-04-2013, 06:34 AM   #29
Sous Chef
 
GA Home Cook's Avatar
 
Join Date: Sep 2012
Location: Cartersville, GA
Posts: 767
I make a mini Philly cheese steak, or chicken. take the heat um up rolls that come in an aluminum pan. take the rolls out and cut the entire pan in half like a cake layer. Cook Steak-Um or finely diced rotissorie chicken and mix with sauted onion, mushroom, bell pepper or whatever you want. Layer the bottom of the cut rolls with Jack cheese place on meat and veggies, more cheese then the top layer of rolls. Bake until the cheese is melted. Cut up into bite site (size of the rolls) and serve. You can make them ahead and pop into the oven for a few minutes and serve.
GA Home Cook is offline   Reply With Quote
Old 08-04-2013, 06:51 AM   #30
Executive Chef
 
Hoot's Avatar
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
Quote:
Originally Posted by GA Home Cook View Post
I make a mini Philly cheese steak, or chicken. take the heat um up rolls that come in an aluminum pan. take the rolls out and cut the entire pan in half like a cake layer. Cook Steak-Um or finely diced rotissorie chicken and mix with sauted onion, mushroom, bell pepper or whatever you want. Layer the bottom of the cut rolls with Jack cheese place on meat and veggies, more cheese then the top layer of rolls. Bake until the cheese is melted. Cut up into bite site (size of the rolls) and serve. You can make them ahead and pop into the oven for a few minutes and serve.
I like this idea!
Gonna try it very soon....this would be great for the upcoming football gatherings!
Thanks for the idea!
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
Hoot is offline   Reply With Quote
Old 08-04-2013, 10:04 AM   #31
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by Janet H View Post
Yes - that's what I had in mind. The egg/lemon sauce sounds great but I have some concern about spoilage. It looks like it all gets fully cooked - but it will have to be served outside in 100 degree weather and may sit there for an hour or more. Thoughts about this?
Walmart has these nifty containers with freezer inserts so that you can take cold foods to picnics, etc. Otherwise, you could set the dip up on an ice pack (I get mine from my vet--vaccines are packaged in ice packs when they are shipped).
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-04-2013, 10:18 AM   #32
Executive Chef
 
Greg Who Cooks's Avatar
 
Join Date: Jan 2011
Location: in my kitchen
Posts: 3,794
Cook something on the grill, keep the heat outside. (Make sure you have shade to stand in while cooking.) Maybe something like satay or shish-ka-bobs. Prepare the skewers in advance, keep them refrigerated until it's time to cook them. Depending on quantity you might set the oven on warm and not heat up the inside of the trailer too much.
Greg Who Cooks is offline   Reply With Quote
Old 08-04-2013, 11:08 AM   #33
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,274
Janet, I LOVE your menu! I'm drooling just thinking about it. Will you post pix if you think of it?
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Old 08-04-2013, 02:07 PM   #34
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,878
Quote:
Originally Posted by MysteryMunchies View Post
Stuffed Grape Leaves bought from stores can sometimes taste bland. I hope yours will have some extra zing, perhaps include some roasted garlic puree inside? Or tiny little flecks of anchovies? Or some strips of roasted capsicum?


I agree about store bought and bland and it's the reason I make them from scratch - that and cost ;)

Mine typical recipe includes toasted chopped pine nuts or almonds, a little red pepper, cracked black pepper, onion, dill, mint, fresh garlic, tinyu pinch of cinnamon, some minced caper along with the rice and lemon, etc. There's a local winery that sells brined organic leaves and they are much fresher tasting than the jarred variety. I also add some chopped tomatoes to the cooking liquid for a little more punch. All in all, it works out pretty well.


Quote:
As for the egg-lemon sauce, I am not convinced that the eggs are fully cooked, because if you look at the recipe, it keeps on emphasizing "low heat" and "take it off the heat". The sauce certainly should not simmer, otherwise you'd have scrambled eggs! Hmm...perhaps substitute an Agrumato Lemon Oil (olives and lemons pressed together) with a few flakes of sea salt added, instead of the egg-lemon sauce?

Agree here.... I'm just not really sure about the eggs; it makes me nervous and so I'm going to use an oil, lemon dressing.

If you're all coming along to the bash, maybe one of you can come a day early to help roll and skewer?
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 08-04-2013, 02:11 PM   #35
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by Janet H View Post
I agree about store bought and bland and it's the reason I make them from scratch - that and cost ;)

Mine typical recipe includes toasted chopped pine nuts or almonds, a little red pepper, cracked black pepper, onion, dill, mint, fresh garlic, tinyu pinch of cinnamon, some minced caper along with the rice and lemon, etc. There's a local winery that sells brined organic leaves and they are much fresher tasting than the jarred variety. I also add some chopped tomatoes to the cooking liquid for a little more punch. All in all, it works out pretty well.





Agree here.... I'm just not really sure about the eggs; it makes me nervous and so I'm going to use an oil, lemon dressing.

If you're all coming along to the bash, maybe one of you can come a day early to help roll and skewer?
Have you asked if anyone has a nut allergy? I'm allergic to pine nuts and never thought about them being in stuffed grape leaves. I put some currants in mine when I'm mixing up the filling.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-04-2013, 02:14 PM   #36
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,742
Quote:
Originally Posted by Janet H View Post
If you're all coming along to the bash, maybe one of you can come a day early to help roll and skewer?
Once I hit Spokane which way do I point Archie???
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Old 08-04-2013, 02:14 PM   #37
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,878
Quote:
Originally Posted by CWS4322 View Post
Have you asked if anyone has a nut allergy? I'm allergic to pine nuts and never thought about them being in stuffed grape leaves. I put some currants in mine when I'm mixing up the filling.
Interesting and valid point. One of my inlaws is Lebanese and this is how she makes them so you might think about asking, but your point is taken. I LOVE the idea of currents and have actually had some Dolmades that had dried apricot
in them - they were awesome.
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 08-04-2013, 02:15 PM   #38
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,878
Quote:
Originally Posted by PrincessFiona60 View Post
Once I hit Spokane which way do I point Archie???
West - another 170 miles :)
__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 08-04-2013, 02:25 PM   #39
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by Janet H View Post
Interesting and valid point. One of my inlaws is Lebanese and this is how she makes them so you might think about asking, but your point is taken. I LOVE the idea of currents and have actually had some Dolmades that had dried apricot
in them - they were awesome.
I rarely eat out because of my allergy (I avoid Italian restaurants because pesto with pine nuts is often prepared in the kitchen and I am concerned about cross-contamination). Can't buy nuts in bulk where pine nuts are sold, either. I can credit this to why my cooking includes so many things made in my kitchen. I can't remember the last time I ate dolmades that I didn't make. I'll have to try dried apricot next time I make them.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 08-04-2013, 02:35 PM   #40
Ogress Supreme
 
PrincessFiona60's Avatar
Site Administrator
 
Join Date: Jul 2009
Location: Wyoming
Posts: 38,742
Quote:
Originally Posted by Janet H View Post
West - another 170 miles :)
When you look at it on a map, it's not that far at all. Very pretty country.
__________________
“There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle.” - Albert Einstein
PrincessFiona60 is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off




All times are GMT -5. The time now is 05:59 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2021, Jelsoft Enterprises Ltd.