Tuesday, March 3, 2009

Help???

On March 21st, we will be Co-Host for our supper club. Supper Club is 17 couples (not all will attned). This event will be at our CABIN....

I need a special MENU. Host and CoHost will provide the main dish - meat ... with the other couples being assigned to bring the 'fixins' for the main couse, appetizers, bread, and dessert.

What should we fix? Should we have :

Oddles of Noodles with all the sauces
Over roasted Flank steak
Basic Spring time Ham

Come on... I need help... if each of you would offer at least one suggestion menu that would REALLY help me out!!!!

6 comments:

Waynette said...

Ok...You asked, so now you get to receive...lol

I would have shrimp with alfredo sauce and angel hair pasta, a salad with lots of bright vegetables, fresh garlic bread, and for dessert peach cobbler with vanilla ice cream.

I cook seafood alot when I have company. It's fast and easy, and people think that you have worn yourself out. Everything is pre-prepped and you get to spend less time fretting.

Angie ^i^ said...

Along the lines of what Waynette said.. If you want to go killer simple with Shrimp, SeaPak makes a Shrimp Scampi that is to die for. Just serve it over Angel Hair Pasta that's been sprinkled with fresh parmesan cheese. YUM!

I have a completely different menu idea though and will post it later today [complete with recipe(s)]. I'm thinking Gourmet Chicken Spaghetti (which you'll be slaving over the stove most of the day but the end results are fantastic); or, a delightful stuffed chicken breast that you could prepare a day ahead of time and just pop in the oven prior to the gathering. The stuffed chicken breast presents beautifully and looks as though you got it from some gourmet restaurant, yet is uber simple to make. Let me know which way you're leaning with my thoughts, and I'll provide the recipe(s) as well as proper "fixins".. LOL

Jim said...

What about a "Lowcountry Boil" or a "Lowcountry Feast"?

Of course Lowcountry cuisine is the food of Charleston and coastal South Carolina. Anyway, just an idea for something a little different.

Angie ^i^ said...

I went to a Lowcountry Boil once while visiting Asheville, NC.. it was an experience and VERY enjoyable!!

I vote for Jim's idea Ann! Leave it to a dude to come up with something unique and tasty!

Sue said...

The most popular thing I've made for large dinner parties (and for my smaller supper club) is a Puerto Rican dinner of Picadillo (kind of like a stew made w/ ground beef & pork), black beans, yellow rice and fried ripe plantains (amarillos). And flan for dessert. It's easy, can all be done ahead of time except for frying the plaintains, not terribly expensive, can be eaten with just a fork which is great for large parties, and I've had it requested again and again by my large family of non-hispanics.

My second most popular dinner for the club was individual beef wellingtons which are very easy but would cost an absolute fortune for that many people and cooking them in that quantity would be tough.

Ann said...

Wow what great ideas! I will PROBABLY end up with either shrimp and/or chicken.

Since I will come back from the Beach on Friday night before the event on Saturday night (heheh yea me) I could have some really fresh shrimp.

Angie.. I would love all your recipes..