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Author Topic: Dinner Party Menus  (Read 11257 times)

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jay-ell

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Re: Dinner Party Menus
« Reply #45 on: April 08, 2008, 10:59:19 pm »
Quote from: wombat on April 08, 2008, 09:32:21 pm

But back up a minute, shouldn't you share that recipe for fritatta rolls so the rest of us can pull our heads off too?


Second link, first post. 

Hm, is there some way I can make simulated sausage-shaped dessert items that will still taste light and fruity? 
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jay-ell

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Re: Dinner Party Menus
« Reply #46 on: April 08, 2008, 11:17:53 pm »
Phyllo? 
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Doc

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Re: Dinner Party Menus
« Reply #47 on: April 08, 2008, 11:45:26 pm »
Why not fry up some bananas and serve with cream or ice-cream? It's sausage-sque anyway.
Also, goddamn I'm hungry now, I can't have lunch for like another 3 hours people, what the hell!
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Doc

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Re: Dinner Party Menus
« Reply #48 on: April 09, 2008, 12:11:53 am »
Quote from: Asherdan on April 08, 2008, 11:54:41 pm
A little cinnamon and brown sugar

This is exactly right.

I'm going to have to have something crazy for lunch after all this.
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jay-ell

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Re: Dinner Party Menus
« Reply #49 on: April 09, 2008, 03:35:49 am »
Bananas: Nature's Fruit Sausage. 

You guys are so cool.  Man.  So cool. 
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Re: Dinner Party Menus
« Reply #50 on: April 09, 2008, 03:51:04 am »
Just to complete the circle lunch ended up being a sausage sizzle to raise money for one of the university societies.
Not quite as filling as the grand feast I had envisioned but cheap and thematically appropriate.
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Choop

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Re: Dinner Party Menus
« Reply #51 on: April 09, 2008, 07:25:34 am »
bratwurst are always best when boiled in dark german beer and white onions on the grill, then seared over the coals. top with spicy whole-grain mustard and some of those onions and you have both a delicious cookout and a television commercial.
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jay-ell

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Re: Dinner Party Menus
« Reply #52 on: April 09, 2008, 04:13:29 pm »
Mmm.  Sounds delish. 

Dinner's been postponed 'til Tuesday; I should also have said that these brats are smoked and therefore fully cooked.  As are all the other sausages.  Basically they are "heat and eat," so doneness is a non-issue.  So boiling them, I think, would be somewhat silly.  (Unless it were in a dark German beer, such as to impart flavour.) 

Keep these ideas flowing.  I'm seriously considering fried bananas, but I've never done them.  Can somebody describe, or link to a recipe? 
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Re: Dinner Party Menus
« Reply #53 on: April 09, 2008, 05:03:06 pm »
yes, the boiling is for flavor; also to warm the sausage and soften the casing. the mustard is for WIN!

regarding fried bananas: what i'm imagining is "bananas foster" adapted to your own liking and presentation
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pmcd9

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Re: Dinner Party Menus
« Reply #54 on: April 09, 2008, 06:23:13 pm »
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Doc

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Re: Dinner Party Menus
« Reply #55 on: April 10, 2008, 02:42:47 am »
Fried bananas is exactly what it sounds like JL. Just grab a ripe banana, halve it if you like and chuck on a frying pan or similar. I generally keep them going until the outside is lightish brown and then, as you say sprinkle with brown cinnamon and sugar while they're still hot so the sugar melts a little and makes a crispy shell.
They generally taste something like banana custard.
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Re: Dinner Party Menus
« Reply #56 on: April 10, 2008, 04:16:47 am »
Should have said a medium heat there too, you want to kind of caramelize the outside of the banana so some burning isn't too bad but you don't want to burn it before it gets all warm and gooey all the way through either.
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jay-ell

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Re: Dinner Party Menus
« Reply #57 on: April 10, 2008, 03:08:54 pm »
Do you use any kind of oil or butter?  Seems like no, but I want to do it up right...
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wombat

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Re: Dinner Party Menus
« Reply #58 on: April 10, 2008, 03:48:09 pm »
BUTTER.
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Re: Dinner Party Menus
« Reply #59 on: April 10, 2008, 04:00:15 pm »
Holy hell I do not want to taste a banana that's been cooked in oil.  Butter all the way.

Just got the May issue of Bon Appetit, and while I miss the old format of taking one location and exploring it in depth (now it's the "travel issue" that tries to go everywhere in the world at once), there is a phenomenal Stephen Raiclen article on the barbecue culture of the Yucatan.  I swear I will make every single recipe in the article before the summer is out.  I am making tacos al pastor this weekend, come hell or high water.
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