Menu suggestions

Thinly sliced roast beef, shallots (both kept warm on a hot plate with au jus), horseradish creme fraiche.

quote:

Originally posted by DoubleD:
Thinly sliced roast beef, shallots (both kept warm on a hot plate with au jus), horseradish creme fraiche.

mm i dont have enough time to dry cure a roast beef

Why do you need to dry cure a roast beef? I thought you had some prime cut in the freezer?

Do you have more of the pork belly?

quote:

Originally posted by DoubleD:
Why do you need to dry cure a roast beef? I thought you had some prime cut in the freezer?

you get the flavor from dry curing it.

Ask VinT!

quote:

Originally posted by g-man:

quote:

Originally posted by DoubleD:
Why do you need to dry cure a roast beef? I thought you had some prime cut in the freezer?

you get the flavor from dry curing it.

Ask VinT!

I was there! It was great, but I think you can get a similar result without the cure. Great beef is great beef.

Maybe Food and Wine Expert can chime in here.

quote:

Originally posted by DoubleD:

quote:

Originally posted by g-man:

quote:

Originally posted by DoubleD:
Why do you need to dry cure a roast beef? I thought you had some prime cut in the freezer?

you get the flavor from dry curing it.

Ask VinT!

I was there! It was great, but I think you can get a similar result without the cure. Great beef is great beef.

the dry curing also ages the beef!

Some sort of slightly spicy tomato sauce or "chutney" atop a piece of cooled, grilled polenta (or, instead of tomato chutney, a mix of chopped, sautéed mushrooms).

Make a thin quiche, cool, and cut into the appropriate size, serve with a dollop of herb crème fraiche on top.

Some sort of plain crostini with a light Dungeness crab "salad" served on top (think lots of crab, a touch of mayo, chive, S&P).

quote:

Originally posted by BRR:
Some sort of slightly spicy tomato sauce or "chutney" atop a piece of cooled, grilled polenta (or, instead of tomato chutney, a mix of chopped, sautéed mushrooms).

Make a thin quiche, cool, and cut into the appropriate size, serve with a dollop of herb crème fraiche on top.

Some sort of plain crostini with a light Dungeness crab "salad" served on top (think lots of crab, a touch of mayo, chive, S&P).

i lke the quiche idea..

you have a recipe for a tomato chutney you like?

grilled sardines with lemon and roasted garlic?
sauteed mushrooms or ? with sunny side up quail egg?
potato pancake or rosti for a starch?

A great source for Iberico, Bellota & other goodies: Hamlovers
Chorizo is a tasty meat to top a cracker or slice of baguette. The same goes for Manchego with honey.
Smoked paprika on anything. Penzy's has a good one.
White figs in a balsamic reduction (I've got a recipe somewhere).
Maybe a polenta base or even whit grits for your carb. Pretty versatile accompaniment.
So many possibilities. But what about the wines?

I've been to this place many times, so a good place to get inspired for your dinner:

http://100montaditosny.com/menu/

quote:

Originally posted by g-man:

quote:

Originally posted by DoubleD:
Why do you need to dry cure a roast beef? I thought you had some prime cut in the freezer?

you get the flavor from dry curing it.

Ask VinT!

That truly was a monumental hunk of meat.

How about a chestnut puree or paste with maybe a honey drizzle atop something. 'Tis the season.

quote:

Originally posted by Primordialsoup:
A great source for Iberico, Bellota & other goodies: Hamlovers
Chorizo is a tasty meat to top a cracker or slice of baguette. The same goes for Manchego with honey.
Smoked paprika on anything. Penzy's has a good one.
White figs in a balsamic reduction (I've got a recipe somewhere).
Maybe a polenta base or even whit grits for your carb. Pretty versatile accompaniment.
So many possibilities. But what about the wines?

I like the way you think.

I'd add that breassola, fontina, and watercress makes a delightful pairing.

quote:

Originally posted by g-man:

quote:

Originally posted by BRR:
Some sort of slightly spicy tomato sauce or "chutney" atop a piece of cooled, grilled polenta (or, instead of tomato chutney, a mix of chopped, sautéed mushrooms).

Make a thin quiche, cool, and cut into the appropriate size, serve with a dollop of herb crème fraiche on top.

Some sort of plain crostini with a light Dungeness crab "salad" served on top (think lots of crab, a touch of mayo, chive, S&P).

i lke the quiche idea..

you have a recipe for a tomato chutney you like?

I typically just did a slightly chunkier, more reduced version of my standard marinara, added a little extra chili, and let it cool overnight.

quote:

Originally posted by DoubleD:
Maybe Food and Wine Expert can chime in here.

This is a very simple menu idea, the word, montadito, translates to a form of simplicity . I am certain, G-Man, has the ability, absolutely, to devise his own menu, with ease, and without the help of the forum, or my professional advice. However, with a team effort, something sublime could arise!

quote:

Originally posted by Wine and Food Expert:
However, with a team effort, something sublime could arise!

where's the suggestions?

Running out of material?

Most certainly not! I create and consult menus for for many of the finest restaurants in the country and world! I would enjoy the experience of acting as a spectator at this point, and provide my thoughts, as professeur de cuisine, when G-Man lists his menu. This will be, delightfu!
~WaFE (MOF)

Bravo W&FE! We all look forward to your magnificent contributions.

there is no spoon~!

quote:

Originally posted by g-man:
there is no spoon~!

Spoon? If W&FE is involved, you need a shovel.

I have to say the bacon jam was mighty tasty.

What did you end up serving, G-man? I'm curious, as this is something I'd like to do soon as well.

quote:

Originally posted by BRR:
What did you end up serving, G-man? I'm curious, as this is something I'd like to do soon as well.

i put out an assortment of sliced breads. (english muffins/flatbreads/rolls)

with it i made 4 jams
olive tapenade (3 types of olives, a hint of lemon, some tahini, garlic)
bacon jam( bacon, onion, brownsugar, paprika, red pepper flakes, tomatoes)
tomato jam(tomatoes reduced, sun dried tomatoes, onions, garlic, thyme and basil)
onion jam(sliced onions, cumin, paprika, white sugar, balsamic vinegar)

fort he proteins I put out cured salmon, a huge spread of cheeses (courtesy of doubled) and some pulled pork and some stir fried shrimp.

for fillers i had roasted veggies

for sauces, there was honey, balsamic and greek yogurt.

some people just picked at the various toppings seperately that made me think that i should have also made some rice as a starch base but others were having fun making the sandwiches themselves.

the nice thing is that it can be all prepped the day before and heated up the day of and doesnt require the chef to do anything other special plating as the guests put together their own "dish" themselves.

I put out 3 champers, 2 rhones, 1 rioja, 1 sake, 2 cali cab, 1 sauterne, 2 ports.

all made decent pairings with combos of the various foods