Menu Ideas & Pairings for Cigar Dinner Event

buffy food

ok i know you might think this is stupid how about schotch eggs they go down a treat or maby black pudding with apple sauce think about it

Chorizo eggs are nice...(just thought I'd throw that one in)

or how about a medly of game meat sausages and wursts...Like deer, elk, wild turkey, bison (although bison is fairly bland).

Heck, how about really unusual game meat, like gator kabobs, emu steaks, pheasant, or rattlesnake? Black bear? :eek: Never tasted any of them except venison so I don't have an opinion one way or another. (never did develop a taste for quail).

Nicely prepared wursts can be spiced up very nicely...

Or you could make turines and pates.

Depends on what your ultimate menu goals are...how many aps, socializing vs sit down...etc.

April

[QUOTE=saffron;164825]I definitely intend on incorporating game into the menu. Alligator sausage for sure...best tasting and I get them from cajun grocer.Their smoked alligator sausage is awesome!




Hmmm. The scotch eggs are something I have yet to make. Lots of Brits here in my area and they are very insistent about using a particular sausage when wrapping around hard boiled egg. I think I can find it.

QUOTE]

where do you get the cajun sausage from? Is there an online source. WHere are you in Ct?

in terms of the sausage for the english it is usually a sage based sausage. Restaurant depot sells Irish Sausage - bangers but the quality is not great. You can probably make some yourself - check out Penzeys for the seasonings. also a variation on the theme works for upscale. eg Use some wild boar sausage for the scotch eggs.


how about a spicy seafood cigar

or morrocan tuna tatare in miniature cones
- you'd have to figure out how to present them to the guests. Are you doing table service, classroom style, passing or station/buffet presentation style?

mini cones are popular in catering or wonton/pastry spoons topped with delicious little bytes. I was looking at some food porn the other day and noticed that Spagos does a bigger version of the tuna tatar in a sesame cone for their tasting menu. They use custom made holders from wood (which from the looks of the photos have seen their better days - now scratched and chipped)


risotto would be excellent I have a killer recipe for a pistachio gorgonzola risotto that I would trade for some other recipes you've mentioned.

also reduced balsamic eg cubed watermelon with balsamic drizzle

Eric where are you with some great ideas?

pomegranite molasses with baby lamb lollipops short plate with sunflower sprouts (very assertive taste). There are some great vendors at the union square market in Manhattan

bite size scotch eggs using quail eggs.....

I second Union Square Mkt.....ummmmm good shtuff!!

You could do a bigger cone - like they do a Spago -

but wanted to tell you that we once passed the dessert cigarettes (the sticks that are swirled filled with hazelnut or chocolate cream and that were put into fancy ice cream sundaes in the 70's)
in an old cigaretto box. so try to get cigar boxes and pass the seafood or lamb & moroccan carrot cigars in them. Use filo for one and puff pastry for another but make them different widthes. Also use black sesame seeds on one end to simulate the ash...