Menu for the Weekend of July 4th...
Amuse-Bouche, (Snob...sorry, I mean French, for "One Bite Appetizer")
Cherry stone clams, broiled with roasted red peppers, garlic, shallots and Pancetta in a dry white wine and butter sauce.........................................................$2 million Japanese Yen per clam (like $1.03ea.)
Anipasti
Assorted bruschetta viddles:
1) Tomato, Basil, Shallots, Garlic, Olive Oil and Balsamic Vinaigrette
2) Ricotta and Honey
3) Grilled Eggplant puree. ................................................(Market Price)
Secondi (aka 2nd)
WOP/Dego/Ginzo Style Shrimp and Grits
Shrimp, Pancetta, Caramelized Onions and Portabella Mushrooms,Cannellini Beans on a bed of Polenta, drizzled in a light cream Gorgonzola sauce........$FREE (Gulf of Mexico Shrimp)
Primi
Leg of Lamb, Scalloped Potato Gratin and Asparagus ... And Doug's Incessant Stone Crab, Steamed, then chilled with Peter Lugers Cocktail sauce (salivating right now...seriously).
dessert is a surprise. (that means I don't have one yet)...so feel free to "free-style" and be creative.
I welcome any and all feedback, suggestions and tips...but I can't promise you I'll ever read them.
xoxo,
D
my email is "dbosmosis@yahoo.com" if anyone wants to contact me directly...and I do welcome the feedback...(I'm just a wise-ass...was kidding in the earlier post).
I'd love everyone to hold off buying anything (EXCEPT whoever is responsible for the Leg of Lamb and Spirits).
Jacqueline has my shopping list. I plan on knocking out the prep and marinating the day prior, so the execution phase should be smooth and enjoyable for all come Independence day.
If anyone has input, of any kind, I will indeed read it. My estimates preclude the leg of Lamb (one of my all time favs by the way) and any and all beverages.
p.s.
Doug...you better soak in Polmolive...because I don't do dishes...and we are going to need them more than once in that 24 hr period.
Kind Regards,
D
I know we want to keep it intimate, but any chance we can have my cousin Chris too? He is a renowned chef and is in NYC for two months training to open the L.A. branch of some hush-hush chi-chi restaurant. I thought he might be a good help with this ambitious menu. Plus, he's cute and 36...
ReplyDeleteDean - I realize that maybe inviting another guy with culinary talents was a bad idea. Maybe I take that back. You are our 4th of July star. Kelly must think THEN write...
ReplyDeleteHey Kelly,
ReplyDeleteDon't be silly...vanity has never been one of my character flaws. In fact, I'd love to have a Pro in there with me...I'm a mere recreational kitchen user...always eager to learn new tricks (although most of these are traditional Bronx family Italian hand me downs: (a.k.a.)"Nana's Kitchen favorites" that I can do in my sleep)...but i welcome the free class on the finer points of culinary excellence.
No ego's to worry about crushing here. Great meals, in my experience are interactive ones. The more the merrier...but I'll be prepping (and shopping) a day earlier. If he wants to coordinate with me, please have him call me tomorrow, as my schedule resembles a 10 car pile-up by Thursday or Friday typically.
It's all about good company, good food, wine and, on the night in question...fireworks!
I'd be delighted to share the kitchen with Chef Cris, but alas, It's not my house...you may want to touch base with the "hostess with the most-est"...I'm sure Jacqueline won't mind.
-Dean
917/7501-6734