food combo suggestions

[Brenda]

I am hosting the next supper club meal at my house. I am planning on a nice outdoor meal. The entree is grilled shrimp on risitto with garlic.Should I serve a side dish with this too? Or just bread? I would love some suggestions on appetizer, and a salad to go with this dish. please send me your ideas asap!! I was thinking about blueberry soup which would be in place of a salad. Its served cold, and is delicious( especially in the heat wave we are now living with) but dont know if that would go well with the garlic? HELP!!! TX Brenda

[laden]

Try grilled asparagus as a side to your shrimp and risotto. Very easy--just spray with olive oil Pam and sprinkle with garlic salt and grill in a basket. (If you don't have a grill basket then put on heavy duty foil poked with holes. Cook about 10 min. turning a couple of times.

Another option is the Marinated-Vegetable Salad from June issue...very colorful and good. Or the Creamy Caesar Salad in the May issue.

For dessert--the lemon swirl cheesecake (May)

[Ohioan]

Hi, Brenda. I think with the "dark" tastes of grilling (shrimp) and garlic (risotto), you'll want a "light" tasting side like greens, either steamed (maybe with a spritz of lemon) or in a salad with a mild or sweetish vinaigrette. Or maybe some steamed green beans with dillweed and/or slivered almonds. You might also throw some quartered zucchini on the grill.

Of course, you have to understand that I'm a greens freak. To me, a meal isn't complete unless there are at least two "green" things on the menu (food coloring and mold don't count!). I can just see the B-complex vitamins radiating from them... http://www.cookinglight.com/bbs/biggrin.gif

Cheers, Phoebe

[Brenda]

Thanks you guys!! I came up with the idea of crapcakes,for the appeitizer with frozen lemonaide with cirtus vodka.( as a beverage of course) I think a green salad,a side of a green veggie, and for dessert a fresh berry soup with raspberry sherbert. How does that sound???Its so nice to have all of your help. Thanks again Brenda

[Gail]

We can't blame the typo on the lateness of the hour, 'cause it was probably only ten pm our time (Pacific) when Brenda posted. Maybe she was sampling a little of that citrus vodka?? http://www.cookinglight.com/bbs/wink.gif

[MrsReber]

I will have to second Laden's suggestiong of the creamy caesar salad from the May issue, that is if you want to serve a green salad. It really is very good. I've made it twice recently.

I hate to point out your typo, but I laughed out loud when I read the first sentence. I see the time of the post as 1:00am- must've been tired or something!

[Brenda]

hahahahahahahaha

[Ohioan]

Well, considering some of the horror stories in the "Go Figure" thread, maybe Brenda's typo-recipe would be a good dish to serve all those spouses and kids who balk at the good food so lovingly prepared for them. Can you imagine the looks on their faces when you reveal the secret ingredient? (Hey, where's the smilie for a fiendish cackle?)

Cheers, Phoebe

[Brenda]

Hi all, Thankyou for all the suggestions, I have finally sent out all the recipes to my group. Thanks Leanne for your response, sounds like a good combo, but as you all can see, I MUST HAVE THE ELECTRIC LEMONAIDE(TEE hee) and Carol , a hi how are you ??see you Sat ;-), Brenda

[Leanne]

We just did risotto with shrimp for our supper club last month. We had grilled veggies & dip as the appetizer, a frsh spinach salad - with a parsley-vinaigrette dressing, & CL's triple chocolate cheesecke for dessert. It was all a hit. Let me know if you want any of the recipes.
The dressing for the spinach salad is one of my all time favorite recipes.

[This message has been edited by Leanne (edited 08-08-2000).]