Just did this dinner: Theme was to cook dishes representing the National heirtages of each guest. We had Swiss, German, Filipina, Italian, French-German (Luxembourg), Polish, Russian, Santa Fe, and 'American (the melting pot so to speak). Here's the menu -- I'll blog in the week's ahead on dishes/recipies.
National Fusion
Fondue plus
Swiss-German-Filipina
Fromage Gelatine mit Gebratene Ente
French-German
Soup
Kapusta ala Canard et Onion
With
Mini-Popovers
Polish-Russian-French-American
Seafood
Scallops Hollanaise de Moutarde
Luxembourg
Citrus Glace’ ou Gelato
French/Italian
Tex-Mex Pulled Pork with Yam Chips
Santa Fe
Caprese Salad with Basil Cream Cheese
Italian-Capri
Entrée’
Osso Buco Agnello ala Russ
Sugar Snap Peas
Ravioli with Portobellos
Italian-Russian-Oriental
Dessert
Cranberry Shortbread with Cream Custard
American
Sunday, December 11, 2011
Tuesday, December 6, 2011
American Fusion
American Fusion
This is a meal I cooked awhile back. I'm not going to give the full recipes or even ingredients, but just speak to the menu and concepts.
The general idea was to create dishes that reflected American Influence on a variety of other cuisines and dishes.
Small Plates
Sushi Lasagna
Rice in a Blanket
Coconut Crab Orbs
Instead of rolling the sushi, for the lasagna (Italian and certainly a favorite of Americans), I layered the ingredients and then cut it into rectangles (see picture below). Need to use a sharp knife for this and I found using toothpicks before cutting helped!
Rice in a blanket of tuna ( you know the old pigs-in-a-blanket).
Coconut crab orbs -- crag cakes plus coconut plus deep-frying quickly
Soup
Shrimp and Lobster Bisque
and
Petite Sourdough Brioche
New England with a twist of French. The sourdough starter was from San Fran.
Seafood
Cajun Beans and Shrimp
Already a fusion with abit of the ol' south tossed in -- slightly spicy.
Salad
Country Tomatoes and Cucumber
with
Basil Cream Cheese
This was basic down-home-grown veggie salad with a thought in another direction with the cream cheese...Tangy and a hint of spice with Thai Basil.
Entrée’
Peppered Roast Duck
with
Summer squash Melange
Different types of pepper that reflect a variety of cuisines and give a burst of flavor on top of that rich taste of duck. Roasted slowly with coals. The summer squash was decidedly southern-style.
Dessert
Plum-Almond Custard Tart
Another go with basic French and country flavors.
This is a meal I cooked awhile back. I'm not going to give the full recipes or even ingredients, but just speak to the menu and concepts.
The general idea was to create dishes that reflected American Influence on a variety of other cuisines and dishes.
Small Plates
Sushi Lasagna
Rice in a Blanket
Coconut Crab Orbs
Instead of rolling the sushi, for the lasagna (Italian and certainly a favorite of Americans), I layered the ingredients and then cut it into rectangles (see picture below). Need to use a sharp knife for this and I found using toothpicks before cutting helped!
Rice in a blanket of tuna ( you know the old pigs-in-a-blanket).
Coconut crab orbs -- crag cakes plus coconut plus deep-frying quickly
Soup
Shrimp and Lobster Bisque
and
Petite Sourdough Brioche
New England with a twist of French. The sourdough starter was from San Fran.
Seafood
Cajun Beans and Shrimp
Already a fusion with abit of the ol' south tossed in -- slightly spicy.
Salad
Country Tomatoes and Cucumber
with
Basil Cream Cheese
This was basic down-home-grown veggie salad with a thought in another direction with the cream cheese...Tangy and a hint of spice with Thai Basil.
Entrée’
Peppered Roast Duck
with
Summer squash Melange
Different types of pepper that reflect a variety of cuisines and give a burst of flavor on top of that rich taste of duck. Roasted slowly with coals. The summer squash was decidedly southern-style.
Dessert
Plum-Almond Custard Tart
Another go with basic French and country flavors.
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