Critique this menu please

cape chef · #1 06-29-2003, 11:58 AM

This is a menu i'm working on for the end of July for 250 people who wanted a Cajun/Creole Themed Buffet.
Thanks in advance.

Edgehill anniversary idea’s

Creole station
Crawfish tails and smoked duck breast Gumbo with onions, peppers, scallions, okra and dirty rice.

Sliced Andouille sausage and Tasso ham with golden apples and lingonberries

Pecan crusted pork loin with Creole mustard sauce and green peppercorns

Creole Crabmeat cheesecake.

Jambalaya Bienville with scallions, Gulf shrimp, Tasso, green and red peppers, fresh tomatoes, red beans and Creole seasoning

Fillet of catfish coated with mustard, cornmeal, flour and semolina then pan fried and served with braised collard greens

Hearts of romaine, Gorgonzola and spicy walnuts with garlic croutons in sherry vinaigrette

Grilled Barbeque Cajun shrimp cocktail with Remoulade sauce

Pan sauteed Louisiana Lump crabmeat cakes bound with a smoked trout mousse served with a bacon/horseradish Remoulade

Smoked Gouda and Tasso beignets served with a mirliton chutney

Bananas foster
Pecan pie

Seasonal fruit cobbler

I'm not happy yet with the desserts.

ChefHogan · #2 06-29-2003, 03:00 PM

Critique this menu please
This is a menu i'm working on for the end of July for 250 people who wanted a Cajun/Creole Themed Buffet.
Thanks in advance.

Ok here goes.....

Edgehill anniversary idea’s

Creole station
Crawfish tails and smoked duck breast Gumbo with onions, peppers, scallions, okra and dirty rice.

This sounds great, could you also add a Jambalaya??

Sliced Andouille sausage and Tasso ham with golden apples and lingonberries.

This sounds great, I always use Chorizo sausage for cajun Themes, I find it has a better texture and taste over Andouille sausage. I love the Tasso ham with golden apples and lingonberries. This will be a HIT!!!

Pecan crusted pork loin with Creole mustard sauce and green peppercorns.

This will be another winner...

Creole Crabmeat cheesecake.

Never tried this, would love to see the recipe.

Jambalaya Bienville with scallions, Gulf shrimp, Tasso, green and red peppers, fresh tomatoes, red beans and Creole seasoning

I guess this will not go on the creole station then since it's here already.

Fillet of catfish coated with mustard, cornmeal, flour and semolina then pan fried and served with braised collard greens

Man where do I get tickets to this event???

Hearts of romaine, Gorgonzola and spicy walnuts with garlic croutons in sherry vinaigrette

First class all the way.....

Grilled Barbeque Cajun shrimp cocktail with Remoulade sauce

Jumbo Black Tigers I hope??

Pan sauteed Louisiana Lump crabmeat cakes bound with a smoked trout mousse served with a bacon/horseradish Remoulade

I like these with a cajun salsa coulis....

Smoked Gouda and Tasso beignets served with a mirliton chutney

Just keeps getting better and better all the time here!

Bananas foster
Pecan pie
Seasonal fruit cobbler

I'm not happy yet with the desserts.

Yes there are kinda bland to follow the stunning menu you have come up with, I will see if I can dig up some others for you out of my books.....

Excellent choice of dishes Chef, it will be a sure fire hit!

Hogan

cape chef · #3 06-29-2003, 03:13 PM

http://www.cheftalkcafe.com/forums/s...ght=cheesecake

cape chef · #4 06-29-2003, 03:43 PM

BTW Hogan,

Thank you for your critique.

The reason I prefere the Andouille sausage is because it's truer to the region,being smoked over pecan wood and sugar cane adds a flavor thats amazing.

Chorizo is one of my favorite sausages,look for it from Sonora Mexico.this stuff is the best Chorizo i've ever tasted.

katbalou · #5 06-29-2003, 06:31 PM

mmmmmm..........

as for dessert how about a coconut lime cake?(buttermilk cake, lime filling) or some type of sweet potato pie? or pralines? recipes out of "Creole Feast" and "The New Orleans Cookbook" pm me if you want them.
kat

Jim · #6 06-29-2003, 07:28 PM

B,
You say you are not happy w/the desserts, but they speak eloquently of closing out the meal on a balanced note, if that makes sense. Looks pretty labor intensive... are you doing action stations? May I ask about the price-point, out of curiosity? Need help? I am out of school in 2 weeks... with no plans for the rest of the summer?!
-Jim

soussweets · #7 06-29-2003, 11:21 PM

everything sounds fantastic. as far as the deserts, they are simple but so is southern food. you can dress them up however you please to match your dinner theme. the bananas foster could be jazzed up with some pate a choux boats to sit in (banana split style) and you could do a deep dish pecan pie jazzed up with some praline mousse. great job, im impressed!

momoreg · #8 06-30-2003, 05:25 AM

I'd be happy to help out too, if you're in need of extra hands.

I agree with Hogan; this is a first class menu. I am a little bit confused about the romaine with Gorgonzola, however. It doesn't seem to fit with all the Cajun and Creole foods. Also, is the fruit cobbler seasonal to Connecticut or Lousiana? I'm just curious, really.

For the pecan pie, you could make toasted pecan barquettes in a crisp cornmeal crust, served with burnt caramel and grilled tangerine. (I'm thinking satsuma, but I don't think it's in season).

How about bananas foster served over spice brioche pudding.

For petit fours: Pralines, definitely! Lemon butter cookies (snowballs) drenched in powdered sugar. Chocolate dipped coconut patties, with candied lime bits.

As I recall, you had a Mardi Gras menu a few years ago that you brought up here. I remember there were some good ideas there, too.

Suzanne · #9 06-30-2003, 07:41 AM

No vegetarians in the group, eh?

Looking at The Top 100 Cajun Recipes of all time from Arcadian Profile magazine, I can't find anything better than what you already have. (Worse, in fact; lots of those recipes call for stuff like evaporated milk and "oleo."

)

On the desserts: can you do the pecan pie as "Pecan Tassies" (tarts)? And how about some Sweet Potato Pie/Tarts? Figs seem to be fairly prominent in desserts, usually as fig preserves mixed into cake batter or as fig bars. As do blackberries (for your cobbler, perhaps?).

Hope this helps.

Pete · #10 06-30-2003, 08:01 AM

Looks awsome as always CC!!!!

A couple of things:

You should try and get hold of some Creole Tomatoes for the fresh tomatoes. I an not sure of the origin of them (shroom do you know?). I think they are really just a large Beefsteak tomato that they cultivate down there, but **** are they juicy and tasty!!!

Also for dessert what about replacing the cobbler with a bread pudding (with Bourbon Sauce?). To me that is the ultimate New Orleans dessert, even more so than Bananas Foster

Since you have Tasso in the Bengiets (sounds yummy!!!) maybe do the Andouille with Boudin instead of tasso, if you don't want to repeat.

fodigger · #11 06-30-2003, 10:41 AM

As always a nice menu CC. My thoughts though seem to echo those who came before though.

I don't like the salad for this menu. I have a black-eyed pea salad that would work although it's not very cajun.

And I like the simplicity of the desserts and I like the suggestions about sweet potato pie(a Must Have) and the bread pudding. Not too crazy about the cobbler idea.

And I love Andoulle. When I think of choriso though I think of the Mexican version vs. the Porteguese version w/ the mexican one much looser and not really a sausage at all. But like I said I love Andoulle.

Overall though a very nice menu.

chrose · #12 06-30-2003, 12:09 PM

Brad I wish I could come up with some critique to help, but I agree with everyone. It all sounds great. My only comment would be on the Pan sauteed Louisiana Lump crabmeat cakes bound with a smoked trout mousse served with a bacon/horseradish Remoulade . Only because I am a traditionalist in the sense that I don't like adding anything to Blue Crab. I think the flavor stands out on it's own beautifully. I do like the Bacon Horseradish a lot for this one. You could perhaps also bind it with the Horseradish instead and serve it with piped garnishes of Cold smoked trout mousse dusted with blackening seasoning. But, that's just me

phatch · #13 06-30-2003, 12:40 PM

While not on the same path as Suzanne, I was looking for a bit more vegetable matter too.

Phil

cape chef · #14 06-30-2003, 03:00 PM

First I want to thank all of you for your excellent critiques and idea's,it really helps a lot.

Jim, My raw food cost is $3.500 (not including beverages,flowers and music) so I have $14 per head to play with which is plenty.

I think i'm going to deep six the cobbler and replace it with Bourbon bread and butter pudding with a praline anglaise.

Momoreg and Soussweets I love your idea's for the Foster.

The Gumbo,Pork,Crab cakes and the Foster will be action stations.

Fodigger,I like the black eyed pea salad....thanks.

Chrose I understand your point on the crabcakes,but you'll be amazed at how this tastes when there done.You taste the sweetness of the crab over the subtle smoke of the trout (in which not much is used)

Suzanne,

I'm going to look for a place to incorporat fig's They truely are a must.

Pete,good point on the Tasso.

As to the Veggie comments,you are right,I just know this group are hard core carnivors.

I think i'll add a tomatoes marinated in red wine,worcestershire,garlic,tabasco,creole mustard some cippolinies and some cajun spices?

Agian,thanks everyone

panini · #15 06-30-2003, 03:04 PM

CC
The menu sounds great.
Cajun/Creole is one of my favorites.
Seafood...... oysters--softshells ?
I 'm assuming that trout is saltwater.
desserts..... I agree with some others with Pudding, custards,sweet potato pecan pie?.
I would love to get a hint of brandy when raising that pork to my mouth. Just me though.
Have fun with this menu, your guests will enjoy it!