Weekend Dinner Guests...

[Linda in MO]

If you were having weekend dinner guests, what would you serve them?

[lorilei]

...depends who the dinner guests are? http://www.cookinglight.com/bbs/smile.gif

[SandyM]

As with Lorilei, it would depend - but here in Michigan it's going to be beautiful and spring-like. I'd go with the garlicky roasted potato salad and maybe shish kebobs on the grill!

[KValley]

My first reaction is the same as lorilei's http://www.cookinglight.com/bbs/smile.gif

But, if there were no special food needs or aversions, I'd do a roast pork tenderloin in a dijon cream sauce, baby new potatoes with date chutney, steamed asparagus, mesclun salad with goat cheese, walnuts and strawberries, and the maple pear upside down cake from CL March or Feb '01 and vanilla ice cream. So much can be made ahead, there is very little last minute assembly, it's simple, elegant.

Oh, Pinot Noir with dinner; Late Harvest Riesling with dessert.



[This message has been edited by KValley (edited 04-26-2001).]

[lorilei]

Not trying to be difficult here http://www.cookinglight.com/bbs/smile.gif

My decision would depend, somewhat, on who the guests were. But in general, weekend guests to me mean:

Muffins and breads for morning breakfast
Pasta and fruit salads for lunch
A fragrant roasted chicken (usually garlic) with fresh asparagus or cauliflower
Vegetable lasagne with mesclun salad
A cheesecake or other made-ahead dessert

Now that's the generic version. If I know who's coming, I try to customize the menu to their likes/dislikes. Because they're my guests, I also try to make them things that they probably don't eat regularly at home.

[gertdog]

We really ARE having dinner guests this weekend!

We're having:
Crostini with white bean-basil spread (as an easy little hors d'ouvrey thing)
Pasta with asparagus-lemon sauce
Green salad

Strawberry parfaits (from CL May '01) for dessert!

The pasta with asparagus-lemon sauce is fantastic... one of my favorite "spring things." I can dig up the recipe and post it if anyone is interested.

[dmcgreevey]

PLease post the asparague pasta recipe- sounds awesome!

Thanks, Dawn

[Vanessa]

I think it will depend on how many are coming and who is coming. THen from there the decission if to go casual, more formal. Theres also the weather...warm means a lighter menu, a bit chilly maybe something in the oven or summerlike weather outdoors!

[Linda in MO]

OK, OK, let's just assume they like to eat what you do. And let's assume only a couple of people are coming, it's casual, and the weather is nice. http://www.cookinglight.com/bbs/tongue.gif

[LGBurns]

Again, assuming no food issues:

Malaysian Lime Coconut Swordfish (July CL)
Fragrant Jasmine Rice (Moosewood Lowfat Favorites)
Asian Asparagus Orange Salad (can't remember which CL this is in)
Coffee Angel Food Cake with Mocha Glaze (Moosewood Lowfat Favorites) (I've never tried this, but I'd like to, and I admit I often experiment on guests)

This is my favorite menu (other than the cake which I haven't tried) and I love to share my favorites with others.

[This message has been edited by LGBurns (edited 04-26-2001).]

[BlueMoose]

Wow! I think some of you would be REALLY disappointed if you came to my house this weekend! http://www.cookinglight.com/bbs/wink.gif

[kima]

I second the request for that wonderful sounding asparagus recipe!!

[Chef Cindy]

You guys are really amazing! I'll be right over. LOL

[funnybone]

I love splurging every so often on a nice Beef Tenderloin with a Mushroom Tarragon Sauce. The mushroom sauce can be made ahead and the tenderloin goes in the oven while the appetizers are served.

A salad is washed and in the bowl, and dressed just before being served. A vegetable dish (asparagus this time of year) can be made while the tenderloin is "resting" once cooked. Yummy! I wish I had guests this weekend! It's too big to make for DH and me - the kids won't eat it.

[gertdog]

Here's the asparagus recipe... enjoy!

This is fresh-tasting and very satisfying. Most of the salt gets poured out with the pasta cooking water, but I'm sure you could reduce the amount and add salt, to taste, to the sauce later. The hard part for me is remembering to reserve a cup of the pasta cooking water before I pour it out! The starchy water helps thicken the sauce. While there are several steps to the recipe, it's quite easy, unique, and always impresses guests.

Pasta with Asparagus-Lemon Sauce

(This recipe was in Eating Well magazine in 1997; it was adapted from the Red, White and Greens cookbook by Faith Willinger. The only difference is that the original recipe doubles the olive oil to 1/4 cup).

1 pound asparagus
2 tablespoons salt
2 tablespoons extra virgin olive oil
3/4 teaspoon lemon zest
black pepper
1 pound penne pasta
1/2 cup Parmesan cheese

Bring a large pot of water to a boil. Snap tough ends off asparagus. Cut stems into 1
inch pieces and reserve tips separately.

Add salt and asparagus stems to boiling water. Cook stems until very tender, 6 to 8
minutes. Remove stems with a slotted spoon and refresh under cold running water. Reserve.

Add asparagus tips to boiling water and cook until just tender, 3 to 5 minutes. Remove with a slotted spoon and refresh under cold running water. Reserve tips (still keeping them separate from stems) and asparagus cooking water.

Place the asparagus stems, olive oil, lemon zest, and ½ cup asparagus cooking water in a blender. Puree, season to taste with salt and pepper, and set aside.

Bring asparagus cooking water back to a boil. Add pasta and cook until not quite al dente, about 8-10 minutes. Scoop out one cup of the cooking water, then drain the pasta. Add the asparagus puree to the now empty pot. Add the drained pasta and ½ cup of the reserved water. Stir over high heat until sauce thickens a bit and coats pasta (but don't let it get too dry; if it does, add a bit more of the reserved water). Stir in the reserved asparagus tips and half the Parmesan. Pass the remaining Parmesan at the table.

[Vanessa]

Ok casual, nice weather a few guests and taste is same as you? Well since its warming up what about starting with some nice drinks, be it sangria, or daiquiris, margaritas...
then you could go with some appetizers be it easy like chips, salsa, an assortment of veggies with a dip or some hummus with pita chips or french baguette with a topping (be it pesto, or tapenade).
Then for dinner ...the grill
Suggestions:
chicken kebabs
a flank steak with a fruit salsa topping,
what about churrasco with chimichurri sauce (beautiful pictured in GUsto magazine)
you could also have pork kebabs with pineapple?
Or...
Just grill a combination of meats like boneless chicken breasts, some diverse sausages, maybe some boneless pork chops?
Side dishes:
corn on the cob (just appearing at supermarkets)
rice (could be brown with garlic or white or a pilaf)
some steamed vegetable you could combine broccoli, cauliflower or have grilled or steamed asparagus)
Dessert:
a cake
something like tiramisu
a flan
a fruit pie
or...
a fruit fondue (a fun thing sitting around to relax and share)

[lorilei]

Hmmm... well, if I get to choose on the basis of my own taste, that changes things http://www.cookinglight.com/bbs/smile.gif

I'd start off with a bowl of fiery harissa dip served with slices of crusty french bread. I'd also serve carrot sticks and a dip made with African gold seasoning.

For dinner, I'd start off with mesclun salad with cucumbers, grape tomatoes and raspberry vinaigrette. We'd have a batch of grilled lemon asparagus, sauteed mushrooms, and a main course of grilled scallop and shrimp kabobs.

For dessert, I'd serve rich chocolate mousse with fresh berries and white chocolate crisps.