SPECIAL DINNER #2
This was our 2nd large dinner together. A five course dinner. Carrie and I had a lot to learn about serving a multi course dinner. We kind of feel bad for our dear friends who were on the receiving end of these first attempts at fine dining. It was during this meal that a light began to shine upon our understanding of the quantity of the food we were serving for each course. It was just a small light. Unfortunately we erred in this respect with our following five course dinner, but we were waking up to the realization that we were severely over feeding our guests. After course number three, we could have walked away from the table quite satisfied. And yet, we had not even served the entree, which filled the entire plate. Sigh.
1
LIME-CILANTRO SALAD
2
FRENCH ONION SOUP
PACKAGES OF THE SOUTHWEST
3
ICED LEMON SOUFFLE
4
GRILLED CORNISH HENS
MACARONI AND CHEESE
JEANNIE'S CARROTS
5
CHOCOLATE POUND CAKE WITH GLACE AND FRUIT
There is one recipe I'd like to leave you with from this menu. In my notes, I have written,"These are killer-I could eat these all day long-". And yes, if it were possible. Which it is not. Unless the idea of a stomach ache appeals to you.
Packages of the Southwest
serves 8-10
Salsa Fresca:
3 medium tomatoes, peeled, seeded, and diced
2 jalapenos, seeded and diced
1 tsp. minced garlic
1/2 cup minced onion
1 tablespoon chopped fresh cilantro
1/2 tomato juice (I had V-8 on hand, and used it)
salt
Packages:
2 tablespoons olive oil
1 cup chopped onion
1 tablespoon minced garlic
8 oz. mild green chilies, drained and chopped
1/2 tsp. salt
1/8 tsp. cayenne pepper
3/4 tsp. ground cumin
2 large eggs, lightly beaten
8 oz. Monterey Jack cheese, shredded (2 cups)
2 tablespoons flour
1 lb. frozen phyllo sheets, thawed
1 cup (2 sticks) unsalted butter, melted--I always seem to use more....
2 tablespoons chili powder
Salsa Fresca--The easiest way to peel a tomato, is to blanch it first. Score your tomatoes (cut an X on the bottom of each). Bring water to a boil, and drop your tomatoes in. I know there is a precise amount of time to leave them in the water. Carrie would know. As long as you don't actually cook the tomato, in my opinion, you're good. I believe I gave them 2-3 minutes.
Combine tomatoes, jalapenos, garlic, onion, cilantro and juice. Season with salt. Cover and chill. Bring to room temp before serving.
Packages:
Heat olive oil in a large skillet. Add onions and saute until soft. Add garlic and saute 2 minutes. Actually, instead of mincing garlic, a better way to get it into the pan is to grate it! Works like a charm. Add chilies, salt, cayenne and cumin. (Fresh is the best-cooked a little in a pan and then ground). Cook until liquid has evaporated. Cool to room temperature. Add eggs to cooled onion mixture. Toss cheese and flour together in a small bowl. Add to onion mixture. Combine well.
Unwrap phyllo sheets and cover with a damp towel. (if you happen to get phyllo that is not fresh, you may be reduced to tears. Very frustrating) I take 2 sheets and fold them in half, long wise. Brush each sheet with melted butter and sprinkle with chili powder. Place 2 tablespoons of filling at one end and fold. I fold into triangles. Brush again with the melted butter. Keep packages covered with a damp towel. Sealed with plastic wrap, you can refrigerate up to 1 day-great if you're making a lot of other dishes!
When ready to bake, bring to room temp. Bake 15-20 minutes at 375 until lightly brown. Serve with Salsa Fresca.
adapted from: Stop and Smell the Rosemary (love this cookbook!)
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