Okay tonight is the 1st of a cluster of parties I will be hosting over the next few weeks and i think i have decided on a menu.
I am going to make a bunch of crostini and have spreads out- as it stands i will make a dolphin (mahi mahi) dip - see discussion- http://www.chowhound.com/topics/396764
roasted garlic with walnut and feta dip
then i was thinking of some fresh melon with procutto and shaved parm-
any other suggestions?
okay then we go to sit down- I was thinking of serving a salad course before the meal- I wanted to make Ina's salad where she pan fry's the goat cheese (breaded) and placed them over nicly dressed greens- this might change if I see some amazing tomatoes and buffalo mozzerella in the store today- then i want to make the fresh salad from sunday suppers- what do you guys think?
Main course will be Marcella Hazan Bolegnese- question- do you guys reccomend grinding your own meat for this particular recipe? I usually get ground already- also i never tried the addition of pork- what do you think?
Fresh french bread to pass at the table
anything else you think?
Desert will probably be crem brulee- any other suggestions??
Feed back please... :)
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