F-Day Menu Help Please!

[MelissaAS]

OK folks, I am all excited about hosting Father's Day at my new house but the menu is just not coming together in my head. I can't quite figure out what's wrong so I'm counting on some better ideas. We're talking 10 adults and 2 toddlers (although don't worry about them- they're having hot dogs!). Here it is so far:

Apps (We're app people!):
Yogurt-Feta Dip with Pita Chips and Veggies
Pizza Bread
Fruit
Smoked Salmon Quesadilla

Main Course:
Paella with Sausage and Shrimp
Mixed Green Salad
Fresh Bread

Desserts:
LF Chocolate Cheesecake
Sugar Free Pie
Honey-Crunch Ice Cream

I think I especially need help with the main course area- I'd like an additional veggie side but can't come up with anything. Desserts (except ice cream), salad, and bread are being brought by others. Help! TIA.

Melissa

[browneye]

Instead of a mixed green salad, how about one that includes a vege? I have a Grilled Eggplant, Tomato and Fresh Mozzarella Salad with Basil vinaigrette that is very tasty, and I have also used other veges in place of the eggplant, i.e. zucchini and portabello mushrooms...if you are interested I could post. Or CL's Spinach-Strawberry salad?

[MelissaAS]

browneye- Your salad suggestion sounds yummy- please post!

[SusanMac]

Salad sounds like the right way to go with paella (I agree that one chock-full of interesting veggies would be best). Paella has such strong flavors, lots of meat, and is filling, so the salad will complement it.

Sounds like a great father's day feast!

[LSB]

I made this the other night as a side to go with a pasta dish. I think it would work with paella. And it can be made in advance.

Zucchini with Lemon and Basil

4 zucchini
1-2 Tbsp Olive oil
1-2 tsp dried chili flakes
2 Tbsp fresh basil, chopped
2 Tbsp lemon juice

(Amounts are estimates)

Slice zucchini on a diagonal into 1/4 inch slices. Sprinkle with salt and place in a colander for about 30 minutes. Rinse off and place on a cookie sheet sprayed with nonstick coating. Brush with olive oil. Broil for about 15 minutes until zucchini just starts to turn brown. Sprinkle with chili flakes.

Cool. When ready to serve, sprinkle with basil and lemon. Serve chilled or room temp.


[This message has been edited by LSB (edited 06-14-2001).]

[browneye]

Here you go!

I have made this twice, and drastically reduced the amount of oil in the dressing with good success. Also, it is designed to be "built on the plate" one serving at a time, BUT, I have layered it out on a platter for a group and it is just fine that way too!
The nutritional information doesn't come out right on master cook, too many "unknown" ingredients!
* Exported from MasterCook *

Grilled Eggplant, Tomato and Fresh mozzarella Salad with Basil Vinaigrette

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups lettuce leaves -- assorted
1 small eggplant
1 cup basil vinaigrette (see recipe)
6 slices grilled eggplant (see recipe)
2 yellow tomatoes -- cut into 6 slices
2 tomatoes -- red, cut into 6 slices
6 slices fresh mozzarella cheese
garnish of fresh shredded basil.

For eggplant:
2 tblsp olive oil
2 tablespoons garlic -- minced or pressed
1/4 cup fresh basil -- chopped
salt and pepper

For basil Vinaigrette:
1 teaspoon lemon juice
dash worcestershire sauce
1/4 cup balsamic vinegar
1/8 teaspoon crushed red pepper
2 tablespoons fresh basil -- chopped
3/4 cup extra virgin olive oil -- (I reduced this by at least half)
salt and pepper -- to taste

For Eggplant: Rub eggplant slices with olive oil, then place eggplant on a hot grill. Cook until soft, turning once, (you can do this inside if you want on an indoor grill or broiled in the oven). Mix the 2 tblsp. olive oil, garlic, 1/4 cup basil and salt and pepper in a bowl. Add eggplant and allow to marinaate for 1 hour. (Can be made ahead)

For Vinaigrette: Mix the ingredients with a whisk until dressing is emulsified, season with salt and pepper.

For the salad: Toss assorted lettuces lightly with vinaigrette. Reserve most of the dressing. Place the mozzarella in the center of the plate and top with a third of the lettuce. Add yellow tomatoes, followed by a third of the lettuce mix, red tomatoes, the last third of lettuce mix and top with grilled eggplant. Drizzle remaining dressing around the plate and over the salad. Garnish with fresh basil.


- - - - - - - - - - - - - - - - - - -


Serving Ideas : Serve with a Sauvignon Blanc or Pinot Gris

NOTES : From the Star Chef's website.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0



[This message has been edited by browneye (edited 06-14-2001).]

[MelissaAS]

Thanks everyone for the veggie ideas- since it looks like it might rain, I'm glad I went with a non-grill plan. May the cooking (and cleaning) begin...

Melissa