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food pairing...

post #1 of 10
6/25/09 at 7:43am
Thread Starter 
im experiencing a bit of what i like to call 'chef's cramp', similar to writer's block but for menu ideas. if appetizers are going to shrimp wrapped in prosciutto with balsamic truffle glaze, and greek style lamb chops... being budget minded what would you serve as the entree???
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post #2 of 10
6/25/09 at 8:35am
those are high end aps that would be $4-7 each, per person

what budget are you thinking of for entree?
cooking with all your senses.....
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post #3 of 10
6/25/09 at 8:37am
Thread Starter 
~$12-15 pp.
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post #4 of 10
6/25/09 at 9:30am
Iconoclast,
What is the "theme" of your menu? It seems like the beginning of a nice "early summer" meal, except for the truffle (always makes me think of fall) -IMHO, I think the shrimp will have enough going on without it.

But you didn't ask that, sorry

I think the only place left to go is bird. How about a flat grilled pousson? -A short 5% brine with white wine and Herbs de Provance, and cut the spines out of them, they grill up beautiful. Served with a course-chopped black olive tapenade and grilled polenta? It will work well with a nice Primitivo/zin or for a "sumer luncheon" feel you could go green olives on the tapenade, and go with a pinot grigio?
nel maiale, tutto e buono!
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post #5 of 10
6/25/09 at 9:46am
are you stuck on aps? seems like they may be too high end for lower budget event.
cooking with all your senses.....
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post #6 of 10
6/25/09 at 9:46am
Thread Starter 
i was thinking chicken as well... versatile and lite depending on what you do with it...

not so much a lower budget event, just didnt want to go overboard on the entree... (the apps were requested)
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post #7 of 10
6/25/09 at 9:58am
Wild Mushroom Risotto....you've got a seafood and red meat for aps, veg entree may work.

In lieu of that Summer pasta....either stuffed ravioli or tagliatelle with summer time vegetables.

Quail....or Stuffed chicken breast.

Most often around here aps are, 1) veg many times vegan, 1) seafood or fish.....depending of course on the entree, I'll not serve smoked trout as ap then have tuna entree.....

If this is a summer menu, think light refreshing vs protein heavy.
cooking with all your senses.....
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post #8 of 10
6/25/09 at 12:22pm
Thread Starter 
thanks for the point in the right direction... going to sit down tomorrow and go over a few options.
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post #9 of 10
6/27/09 at 6:44am

menu

those are pretty heavy flavored apps

and a progression should be light to heavy

but being on a budget you cant pull out much more bells and whistles


try some value cuts like flat iron steak or terres major

chicken was mentioned................


pork loin or tenderloin is reasonable and suited to many preparations

is there any theme to the menu????????????????????
live to eat dont just eat to live
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post #10 of 10
6/27/09 at 11:42am
Thread Starter 
how about a chicken marsala or chicken francese?
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