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AmyW, , Glenys, Anybody???

chiquiNO's picture

I have been asked by a good client to do a "Knock Your Socks Off" Cocktail Party for 100+ people.  It will be a 4 hour - plus open house Martini Party in their grand home.


 


Of course, I  have a large repertoire of lovely appetizers that hold up well on a buffet table and lots that can be passed, but I don't know.....I would just like some new ideas.  Of course New Orleans has an abundance of seafood AND game....so the sky is the limit.....and my budget seems pretty generous, too. 


There will definitely be Jumbo Lump Crabmeat Ravigote on soft white bread rounds, Boiled Jumbo Shrimp with New Orleans Remoulade and Cocktail sauces, Peppered Beef Tenderloin, thinly sliced on French Bread Baguette Croustades with a dab of Bernaise Sauce,A Duelling Lobster Presentation,  Endive with Smoked Salmon Mousse, etc.......


Any great ideas????  I wanted to do something with figs......Discuss


Chiqui from way down yonder in New Orleans

 

Glenys's picture

(post #33091, reply #1 of 18)

I don't think you can go wrong with Medjool dates stuffed with a cheese like gorgonzola, wrapped in prosciutto and baked, or not. It's that perfect salty and sweet thing. Another thing that's a blast from my past is the thinly sliced potatoes in GWD I with the sage leaves between, roasted until crispy. Stacked in a basket, they're the most indulgent Pringles ever.
The question from me, do you want to venture into other cuisines for flavour or stick to the modern mixes and twists on NoLa favourites?
For example, Vij's lamb popsicles or seared tuna tataki skewers with cucumber and wasabi.
Wha d'ya think?

Gretchen's picture

(post #33091, reply #2 of 18)

Oh, Chiqui, Glenys's suggestion of the lamb popsicles is PERfect--and the tuna too.

Gretchen

Gretchen
chiquiNO's picture

(post #33091, reply #6 of 18)

Is there a recipe for these floating around here somewhere???

Chiqui from way down yonder in New Orleans

 

plantlust's picture

(post #33091, reply #8 of 18)

Tasty & pretty that I was trying to recreate again last night, was from one of the classes that I took.


It was lemon chicken (chicken marinated in lemon), rolled w/basil & proscuitto(sp?) and served w/Avocado Lime sauce.  It's around here somewhere....ah


Cooking Class - Chicago contingent.  Advanced search should bring it up.  For sure under Avocado Lime Sauce. 


Oven & 2 front tires. My little bling-bling.

Do not meddle in the affairs of dragons, for you are crunchy and taste good with parsley sauce, goat cheese garlic mashed potatoes, Galena Cellars Niagra grape wine & Pie Boss's apple crumble topped with Ruth & Phil's sour cream/cinnamon ice cream.

APonKP's picture

(post #33091, reply #9 of 18)

Chiqui, I just made some flaky pastry turnovers, bite-size, stuffed with oven roasted root veggies that had been sprinkled with a good quality white truffle oil after roasting. Used celeryroot, parsnips, yellow finn potatoes, carrots, leeks, olive oil, Italian parsley, basil salt. The guests ate two big platters of them.

I did these once before and added small bites of braised rabbit to the vegetables. Those were a bit bigger, but were for a wine tasting of Rhones.

One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
One of the advantages of being disorderly is that one is constantly making exciting discoveries.  A.A. Milne
chiquiNO's picture

(post #33091, reply #10 of 18)

WOW!!  These sound wonderful!!  Thanks!

Chiqui from way down yonder in New Orleans

 

dlish's picture

(post #33091, reply #11 of 18)

You could do some risotto cakes. I just use cold leftover risotto, and mix with some more parm. cheese and form into cakes. You can either sautee them, or bake them when you're ready.

chiquiNO's picture

(post #33091, reply #13 of 18)

YUM!!

Chiqui from way down yonder in New Orleans

 

schnitzel's picture

(post #33091, reply #3 of 18)

I wanted to do something with figs.....


Mmmm, sliced figs wrapped in prosciutto comes to mind.
If the figs are rather smallish... you could tuck a little piece of ricotta salata inside.


Bruschetta with Anchoiade, Figs & Walnuts, FC #58
Grilled Figs with Goat Cheese and Mint, FC #40

Hey, and how about those great Grilled Tuna Wontons with Wasabi Aioli appetizers???


chiquiNO's picture

(post #33091, reply #4 of 18)

Love the potato idea and fig from you and Amy......Vij's tuna sounds good, too.  I am NOT limiting myself to NOLA food...that's the problem.....The wife doesn't eat too much seafood.  I found a recipe for a homemade chicken sausage spiced with fresh ginger...wrapped in puff pastry cut into 1/2"pces. and baked..served with a dipping sauce.  All can be made ahead and looks pretty!!  That's what I am looking for...pretty....like the proscuitto wrapped figs Amy sent me!! 


I really want to make a "WOW" impression as far as being different to make the client feel really special...So his party food doesn't show up on everybody else's menu....NO?



Chiqui from way down yonder in New Orleans


Edited 9/18/2006 10:55 am by chiquiNO

 

Adele's picture

(post #33091, reply #7 of 18)

I found a recipe for a homemade chicken sausage spiced with fresh ginger...wrapped in puff pastry cut into 1/2"pces. and baked..served with a dipping sauce. 


That sounds so very good.  I am addicted to Bruce Aidell's chicken/apple sausage from Costco, bet homemade would be out of this world.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

chiquiNO's picture

(post #33091, reply #5 of 18)

I thought about doing a Smoked Salmon Lollipop....Park Ave. Cafe......and Glenys' Balsamic and Demerara Onion Confit with Cranberries and Stilton....Also a Duck Confit  /Brie and Mango Chutney/ Roasted Pear Pan  Perdu. These are easy, make ahead and just warm before serving.


Chiqui from way down yonder in New Orleans


Edited 9/18/2006 10:56 am by chiquiNO

 

Ricks503's picture

(post #33091, reply #12 of 18)

How about platters with food from differant parts of the world?  Thai, NoLA, French, African, Greek, German, Indian (Hindu and American), Latin....


You could even do a flag or a tag identifying the cusine, maybe with a little info on each item presented.  Or maybe a flag or tag identifying the cusine and in a couple of locations a "menu" with what is offered from each?  If you know the ancestry of the couple hosting the event, make sure to include at least one platter from each of their backgrounds.


 


" There'll be no living with her now" - Captain Jack Sparrow


Edited 9/19/2006 12:58 pm ET by Ricks503


Edited 9/19/2006 12:59 pm ET by Ricks503

 

 

" There'll be no living with her now" - Captain Jack Sparrow

chiquiNO's picture

(post #33091, reply #14 of 18)

Great Ideas!!

Chiqui from way down yonder in New Orleans

 

Frankie's picture

(post #33091, reply #15 of 18)

You're getting lots of great ideas here.

I am thinking what is usually missing from a "dinner" of cocktails and apps? Something to cleanse the palate (non-alcoholic) without drying it out. SALAD!

How about mini salads of julianned cucs and carrots, sliced red onions, chopped tomato, and chopped mixed greens (arugula) rolled in a leaf of romaine or any other broad leaf green (like a cigar) and then sliced as you would sushi. To hold it together after cutting, skewer with toothpicks for each serving, prior to slicing.

The broad leaf allows for production work. Dress the filling prior to rolling. Outer leaf does not get dressing, or for later servings, dress on the serving platter. Maybe the serving platter is drizzled with dressing prior to the salad rolls being placed. I dunno.

Frankie


Experiment with the placing of the ingredients on the plate. Try the mozzarella on the left, the tomato in the middle, the avocado on the right. Have fun. Then decide it goes tomato, mozzarella, avocado. Anything else looks stupid.

Richard E. Grant as Simon Marchmont - Posh Nosh


Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh


Gretchen's picture

(post #33091, reply #16 of 18)

Or a salad served in frico baskets.

Gretchen

Gretchen
Frankie's picture

(post #33091, reply #17 of 18)

Ya know, I considered frico baskets. Good idea. But I was going for something even cleaner. I thought the cheese might color one's palate rather than cleanse.

As an app though, they ARE great.

F


Experiment with the placing of the ingredients on the plate. Try the mozzarella on the left, the tomato in the middle, the avocado on the right. Have fun. Then decide it goes tomato, mozzarella, avocado. Anything else looks stupid.

Richard E. Grant as Simon Marchmont - Posh Nosh


Flay your Suffolk bought-this-morning sole with organic hand-cracked pepper and blasted salt. Thrill each side for four minutes at torchmark haut. Interrogate a lemon. Embarrass any tough roots from the samphire. Then bamboozle till it's al dente with that certain je ne sais quoi.

Arabella Weir as Minty Marchmont - Posh Nosh


chiquiNO's picture

(post #33091, reply #18 of 18)

UMMMMMMMM!! I love frico cups!!  Good idea Frankie!

Chiqui from way down yonder in New Orleans