Lemon Coriander Marinade for Tuna and Vegetable Brochettes Ingredients: 25 bamboo skewers
3/4 cup fresh lemon juice
1-1/2 cups olive oil
3 cloves garlic, minced
3 Tbs. crushed coriander seed
2 tsp. salt
1 tsp. fresh ground pepper
9 tuna steak filets, each cut into 6 cubes
4 red peppers, washed, seeded, cut into triangles
4 green peppers, washed, seeded, cut into triangles
2 onions, peeled, cut into triangles
25 cherry tomatoes
25 baby red potatoes, cut in half
1 large head magenta red cabbage Preparation: Soak bamboo skewers for 1 hour in water. To make Lemon Coriander Marinade whisk together lemon juice, olive oil, garlic, coriander, salt, and pepper. Assemble the skewers using 2 tuna cubes, 2 potato halves, peppers, and onions on each bamboo skewer; top with cherry tomato. Slide ingredients down onto skewer so top ingredient is 2-inches down from tip leaving enough space for skewer to be inserted into cabbage head for display. Place skewers in large baking pans. Pour marinade over skewers. Cover and chill for 1/2 hour. Do not marinade skewers with fish or chicken in a citrus marinade for a long period of time as the protein breaks down making the product mealy. Prepare your barbecue grill according to manufacturer's instructions. Grill skewers on a hot barbecue, while basting marinade, until thoroughly cooked, about 8 -10 minutes. Serve hot. Magenta Cabbage Display: Cut off the bottom end of the cabbage so that it will set level. Shred those ends. Place the cabbage in the center of a plate. Insert skewers into the cabbage head (figure A). Place the shredded cabbage that you cut off all around the plate and alternate pieces of red and green bell pepper strips around the shredded cabbage. Serves: 25
Grilled Shrimp Melts Ingredients: 5 cups shredded Swiss cheese
20 slices sour dough bread (medium size slices; not too large)
3 lbs. cooked bay shrimp
5 cups commercially prepared coleslaw Preparation: For each Grilled Shrimp Melt scatter 2 tablespoons shredded Swiss cheese onto sour dough bread slice. Spread 1/4 cup coleslaw over cheese. Spread 1/4 cup cooked bay shrimp on coleslaw. Top with 2 tablespoons shredded Swiss cheese. Grill on covered grill or broil until cheese is melted. Serves: 20
Saffron and Roasted Red Pepper Rice Ingredients: 10 cups cooked white rice
4 Tbs. butter
1/4 cup diced roasted red peppers (commercially roasted; packed in a jar)
3 Tbs. crushed saffron threads
1 tsp. salt Preparation: Prepare rice according to manufacturer's package instructions to yield 10 cups. Allow rice to sit covered for 15 minutes. Stir in butter, diced red pepper, saffron, and salt until incorporated. Add more salt if necessary to taste. Serves: 20
Green Salad with Hearts of Palm and Baby Corn in an Orange Balsamic Vinaigrette 1-1/2 Tbs. balsamic vinegar
1/4 cup orange juice (commercially prepared)
1/2 cup olive oil
Dash of salt
Field Greens or Mescalun (Enough for 16 portions)
Two 15oz. cans hearts of palm stalks, marinated in water, cut into 1/4-inch thick rounds
Two 15 oz. cans baby corn, marinated in water, cut into 1/4-inch thick rounds Preparation: To make Orange Balsamic Vinaigrette whisk together vinegar, orange juice, olive oil, garlic, coriander, salt, and pepper. Add lettuce, hearts of palm and baby corn into a salad bowl and toss with vinaigrette.
Expert Tip: Diann Valentine, Event Producer, says that when there is a need to scale back on a menu, the best thing to do is focus on a few items rather than doing a menu of 20 plus items. Maintain the quality by scaling it down by focusing on a few specialty items that will be a real treat and great conversation pieces.
RESOURCES :
Hancock Fabrics Information
Store Locator: click here.
Hancock Fabrics, Inc.
Tupelo, MS 38803
Phone: 601-842-2834
Fax: 601-842-2834
Email: consumerdiv@hancockfabrics.com
Website: www.hancockfabrics.com
Sophisticated Entertaining: Spirited Food for Grown-Up Parties
1557883459
Jeanne Benedict
(October, 2000)
To order this title from Amazon, click here.
HP Books
Capri Carpets
Capri Carpets
Dalton, GA 30720
Website: www.capricarpet.com
Eastern Golf Corporation
Eastern Golf Corporation
Hamlin, PA 18427
Website: www.easterngolf.com
Bon Appetit Weekend Entertaining
Model: 0375402500
Author: Editors of Bon Appetit
(April, 1999)
To order this title from Amazon.com, click here.
Villard Books/Random House, Inc.
New York, NY 10022
Phone: 212-572-2878
Fish and Shellfish: Grilled and Smoked
Model: 1558321810
Author: Karen Adler and Judith M. Fertig
(April, 2002)
To order this title from Amazon, click here.
Harvard Common Press
Boston, MA 02118-2500
Phone: 617-423-5803
Fax: 617-423-0679
Dress it Up: The Great Little Book of Salads
Model: 1842155768
Author: Emma Summer
(June, 2002)
To order this title from Amazon, click here.
Southwater Publishing (The Manning Partnership Ltd.-- Imprint of Anness Pub)
Phone: 0-1225-852727
Fax: 0-1225-85282
GUESTS :
Diann Valentine
Event Producer
D.R. Valentine and Associates, Inc.
650 S. Raymond Ave.
Pasadena, CA 91105
Phone: 626-395-0346
Fax: 626-395-0649
Website: www.drvalentine.net
Debbie Lee
Culinary Expert
Kevin Lee
Celebrity Event Designer
La Premier Flowers
Phone: 310-435-4286
E-mail: kevin@lapremier.net
Krista Lawlor
Craft Expert
Creative Ta Da
E-mail: creativetada@bellsouth.net
Website: www.creativetada.etsy.com
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