GG Mora Posted July 5, 2005 Share Posted July 5, 2005 4th of July dinner last night for a small crowd: chicken thighs and boneless country spare ribs coated with house spice rub, grilled. Homemade baked beans, my own hot mango chutney, salad of young lettuces and arugula with buttermilk dressing. Strawberry-rhubarb crumb-top pie. Quote Link to post Share on other sites
Ms J Posted July 5, 2005 Author Share Posted July 5, 2005 I am delighted to see that jon is still up for preparing feasts of baroque generosity. Quote Link to post Share on other sites
Wilfrid1 Posted July 6, 2005 Share Posted July 6, 2005 Is this a good thread for me to plan a dinner party in August? I am thinking of cooking a fairly long dinner, based as exclusively as possible on New York greenmarket ingredients, and reflecting local culinary traditions. Or should I take it to the greenmarket thread? Vague ideas so far include a salad course, which is obvious enough. What is the best fish course - Brook Farm trout perhaps? I am tempted to serve bison; but maybe a chicken dish first, then the bison. Cheese, fruit-based dessert. Quote Link to post Share on other sites
little ms foodie Posted July 6, 2005 Share Posted July 6, 2005 I've done 'farmers market' only dinners before. Usually with a group of 6- I'll take them shopping to the market in the morning and then we devise a menu around what we purchased. It's very fun. I understand you are looking at planning before hand, I say keep it here and let us plan it with you!! Quote Link to post Share on other sites
Wilfrid1 Posted July 6, 2005 Share Posted July 6, 2005 Good, but I am certainly not letting my dinner guests anywhere near the planning process. Quote Link to post Share on other sites
Daisy Posted July 6, 2005 Share Posted July 6, 2005 I'd sandwich in the chicken before the bison. Or some bird, anyway. The quality of the poultry available at the greenmarket is very high. As is that of some of the cured meats on offer. Quote Link to post Share on other sites
g.johnson Posted July 6, 2005 Share Posted July 6, 2005 I'd sandwich in the chicken before the bison. Or some bird, anyway. The quality of the poultry available at the greenmarket is very high. As is that of some of the cured meats on offer. The game available is pretty crappy though. Quote Link to post Share on other sites
banh cuon Posted July 6, 2005 Share Posted July 6, 2005 It's hard to plan the exact menu of an all-Greenmarket meal since vendors do not always show up on the appointed day, and the selection of products available is highly variable. This has happened to me in the past with a dinner involving some of Violet Hill's lucious lamb chops; ofcourse on the morning of the dinner Violet Hill is nowhere to be seen and that Saturday was apparently one of the very rare Saturdays they did not come in for the market. Fortunately I live right near Citerella and was able to fill in all of the missing ingredients there. Quote Link to post Share on other sites
Wilfrid1 Posted July 7, 2005 Share Posted July 7, 2005 Flexibility will certainly be required. Yes, I was thinking of chicken (because the game is indeed crap) between the fish and a small serving of bison. What would be the best cut of bison to simply grill, I wonder? If I grill the bison, I should probably poach the chicken. Can I make succotash exclusively with greenmarket ingredients? Quote Link to post Share on other sites
guajolote Posted July 7, 2005 Share Posted July 7, 2005 Flexibility will certainly be required. Yes, I was thinking of chicken (because the game is indeed crap) between the fish and a small serving of bison. What would be the best cut of bison to simply grill, I wonder? If I grill the bison, I should probably poach the chicken. Can I make succotash exclusively with greenmarket ingredients? i'd go for a ribeye. i've had bison tenderloin and it was very lean. you may want to consider gazpacho for your 'salad'. 4th of july 'dinner party': apps: leftover smoked brisket, chopped liver (both from friend's 3rd of july party), quesadillas, homemade tomatillo salsa sides: red beans, cellophane noodle salad, grilled asparagus mains: jerk chicken, grilled pork rack, polish&italian sausages, german hot dogs dessert: key lime pie, rum cake brought by a guest, ice cream cones tunes: sparrow, lord kitchener, brazilina mix, rock steady mix Quote Link to post Share on other sites
guajolote Posted July 18, 2005 Share Posted July 18, 2005 another bbq yesterday for 18: many many rum and coconut waters , plus a couple XX oscuras and some chatienuef du pape. marinated a pork butt (13 lbs!) in fish sauce, garlic, bird chilies, garlic, lime juice&zest overnight. smoked it for 10 hours. cellophane noodle salad w/ roasted shiitake, egg, bean sprouts, tomato, and cilantro. potato and green bean curry over jasmine rice. cucumber salad. my MIL brought a variety of cookies for dessert and a friend brought brownies tunes: herb kents battle of the best (marvin gaye vs stevie wonder - marvin won), william bell, etta james, billy stewart, the techniques Quote Link to post Share on other sites
helena Posted July 18, 2005 Share Posted July 18, 2005 mezze yesterday: basil tsatsiki; walnut tarator (for roasted beets); fava spread; orange/coriander/fennel marinated olives; assorted home pickles; from the grill : yogurt/saffron marinated lamb loin chops (our new favorite cut), irish sausages. Quote Link to post Share on other sites
ivan Posted July 18, 2005 Share Posted July 18, 2005 Helena, that's spectacular!!! Quote Link to post Share on other sites
Behemoth Posted July 20, 2005 Share Posted July 20, 2005 Our 6-day houseguests just left two days ago. While they were here I cooked the following: (Assume lots of alcohol throughout. I barely remember any of it myself) Dinner 1: - Roasted golden beet and purslane salad, with a sumac-lemon-olive oil dressing and a little puck of goat cheese - Homemade Ciabatta - Moroccan chicken with preseved lemon and olives - pan roasted (okay, boiled and then fried) new potatoes with lots of cracked black pepper and sea salt - Saffron Panna Cotta Dinner 2: Korean BBQ -- grilled bulgogi and pork belly, lettuce and perilla leaves plus gochu-jang/ground ginger/grilled onions/garlic for rolling, two kinds of kimchi (bought fresh from the Korean deli), spicy squid banchan, spinach salad, cucumber salad, And a big bowl of Chap-jae or however you spell it. Green tea ice cream and Pocky Dinner 3 (rainy day): New England corn chowder homemade pain de campagne (epis) platter of excellent culatello tomato salad apricot raspberry crisp with assorted ice cream Breakfast: Hangover-nursing breakfast of Chilaquiles after a tough night out Cocktail party: (For them and a bunch of friends) - Prosecco cocktail made with limoncello & grappa - pumpernickel squares with smoked salmon, horseradish cream and chives - crostata with wild mushroom roasted with garlic & rosemary, topped with a little balsamic vinegar - crostata with apple-mustard jam and prosciutto, peppery purslane salad for garnish - cracked sicilian olives heated in olive oil with thyme, garlic, cracked black pepper & sea salt, lemon squeezed on top (old Lebanese trick) - assorted salumi - baby onions in sherry vinegar - roasted red peppers with anchovy & garlic - cream cheese with chives, plus another soft cheese & baguette. - insalata caprese that one of the guests made - a huge amount of white wine and beer - Sort of an inside joke, a very nasty shot from north germany involving salty danish licorice and vodka No leftovers. Quote Link to post Share on other sites
Pingarina Posted July 20, 2005 Share Posted July 20, 2005 Our 6-day houseguests just left two days ago. While they were here I cooked the following: (Assume lots of alcohol throughout. I barely remember any of it myself) Dinner 1: - Roasted golden beet and purslane salad, with a sumac-lemon-olive oil dressing and a little puck of goat cheese - Homemade Ciabatta - Moroccan chicken with preseved lemon and olives - pan roasted (okay, boiled and then fried) new potatoes with lots of cracked black pepper and sea salt - Saffron Panna Cotta Dinner 2: Korean BBQ -- grilled bulgogi and pork belly, lettuce and perilla leaves plus gochu-jang/ground ginger/grilled onions/garlic for rolling, two kinds of kimchi (bought fresh from the Korean deli), spicy squid banchan, spinach salad, cucumber salad, And a big bowl of Chap-jae or however you spell it. Green tea ice cream and Pocky Dinner 3 (rainy day): New England corn chowder homemade pain de campagne (epis) platter of excellent culatello tomato salad apricot raspberry crisp with assorted ice cream Breakfast: Hangover-nursing breakfast of Chilaquiles after a tough night out Cocktail party: (For them and a bunch of friends) - Prosecco cocktail made with limoncello & grappa - pumpernickel squares with smoked salmon, horseradish cream and chives - crostata with wild mushroom roasted with garlic & rosemary, topped with a little balsamic vinegar - crostata with apple-mustard jam and prosciutto, peppery purslane salad for garnish - cracked sicilian olives heated in olive oil with thyme, garlic, cracked black pepper & sea salt, lemon squeezed on top (old Lebanese trick) - assorted salumi - baby onions in sherry vinegar - roasted red peppers with anchovy & garlic - cream cheese with chives, plus another soft cheese & baguette. - insalata caprese that one of the guests made - a huge amount of white wine and beer - Sort of an inside joke, a very nasty shot from north germany involving salty danish licorice and vodka No leftovers. Behemoth, that's an heroic amount of preparation, especially while entertaining houseguests! I have some questions about your cocktail party menu: how many people? what, if at all, did you make ahead? how did you serve it? can I copy the menu for our cocktail party that we will be throwing someday, hopefully before 2008? Quote Link to post Share on other sites
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