NMG
08-16-2006, 06:03 AM
Ok - I know this is a little early to plan my DD's 3rd birthday party (we are having it Sat Sept 30th), but it makes it a lot easier for me to do this early and get it out of the way. Ok - appy's are being prepared by family except for 1. Here's the menu...........
Appy's
Vietnamese Shrimp with dipping sauce (grilled - F&W)
the rest provided by family
Main Menu
Blue Cheese Burgers
Ingredients
Blue Cheese Sauce
1 cup crumbled Maytag blue cheese
2 cups mayonnaise
3 medium shallots, chopped fine
1 cup Sutter Home Zinfandel
2 tablespoons Better Than Bouillon Beef Base
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco Pepper Sauce
3 pounds ground sirloin
1 teaspoon salt
Scant 1/2 teaspoon freshly ground pepper
6 seeded hamburger rolls
6 ounces mesclun salad greens, rinsed and dried
Directions
Make sauce by combining crumbled blue cheese with mayonnaise. Set aside.
In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
Place a nonreactive 9- or 10-inch sauté pan on the grill. Add the chopped shallots and wine. Cook and swirl gently until syrupy. Add beef base, Worcestershire sauce, and pepper sauce. Stir together and set aside. Let cool. When cool, mix with the ground sirloin. Add the salt and ground pepper.
Form six 1/2-pound patties and place on grill until nicely browned, about 5 minutes. Turn over and grill another 5 minutes, or until just done throughout but juicy.
Just a couple of minutes before the patties are done, halve rolls and lightly brown on grill, placing cut sides down.
Place patties on bottom halves of rolls, adding a generous dollop of blue cheese sauce on top of each one and a sprinkling of greens. Top with roll tops.
Makes 6 burgers
Christopher Kirigin, New York, New York
Drive-In burgers
Ingredients
Special Sauce
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
4 gherkin pickles, finely diced
1 bunch scallions (green onions), chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 teaspoon Tabasco Pepper Sauce
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
Burgers
3 pounds freshly ground Angus beef chuck
2 teaspoons kosher salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, sliced into 1/4-inch rounds
Olive oil
Vegetable oil for brushing grill rack
6 1/4-inch-thick sharp Cheddar cheese slices
6 Kaiser rolls, split
3 tablespoons softened butter
6 Boston lettuce leaves
1 large ripe Beefsteak tomato, sliced
Directions
1. To prepare the Special Sauce, combine all ingredients in a medium bowl. Cover and keep chilled until serving time.
2. In a grill, prepare a hot fire for direct-heat cooking.
3. For the burgers, in a large bowl, combine beef with salt, handling meat as gently as possible. Form 6 four-inch diameter patties. Sprinkle both sides of patties with pepper.
4. Brush both sides of onion slices with olive oil. Place slices on the hot grill. Cook, turning occasionally with tongs, until softened and golden brown all over. Remove to a platter.
5. Rub grill rack with oil. Place burger patties on grill. Cook 4 minutes; flip patties with a spatula. Cook 4 more minutes for medium-rare, or to desired doneness. During the last few minutes of cooking, place a slice of cheese over each patty. Cover the grill and cook until cheese melts. Remove to a platter.
6. Place rolls on the grill until toasted lightly. Spread each half with some butter.
7. To assemble each burger, place a lettuce leaf on each roll bottom, followed by a tomato slice, a patty, a large pinch of onions, a generous tablespoon of sauce, and roll top. Take a big bite and enjoy!
Makes 6 burgers
Karen Tedesco, Webster Groves, Missouri
Whole grilled BBQ chicken (own rub/Clems BBQ sauce) or Beer Can Chicken-CL
Homemade Mac'n'Cheese - own recipe
German Potato Salad-grammas recipe
Spring Mix and Veggie Salad with choice of dressings
Black Bean and Corn Salad-FC
Dessert
Banana Split Pie
Banana Split Pie
1 frozen deep dish pie shell
1 ¼ c. vanilla icecream, softened
½ c. chocolate fudge sauce
3 bananas, sliced
1 ¼ c. chocolate icecream, softened
2 ½ c. strawberry icecream
Whipped cream
Maraschino cherries
Bake pie shell according to directions and let cool completely. Cover bottom of pie shell with vanilla icecream. Place fudge sauce in resealable bag and snip off corner. Drizzle half of fudge sauce over icecream and top with half of the bananas. Freeze for 15 mins.
Layer chocolate icecream on top of bananas; repeat layers of fudge and bananas and freeze pie 15 mins more.
Place scoops of strawberry icecream around edge and middle of pie. Put whip cream in pastry bag fitted with star tip and pipe dollops of cream between strawberry scoops. Top each slice of pie with the Maraschino cherries. Enjoy!!!
Cake from Spectacular Cakes - Yellow cake, chocolate buttercream frosting, pink fondant with royal icing butterflies and painted ballerina fairies
Am I missing anything???? Should I have a fruit platter with dipping sauce???? I will be making the burger (aside from toppings/sauces) the weekend before. The macaroni and cheese will be prepared the day before and then baked day of. The ice cream pie will be prepared a day or 2 before as will the yellow cake (I will make the cake Thurs, freeze and then decorate Fri). Any suggestions????
TIA :D
Appy's
Vietnamese Shrimp with dipping sauce (grilled - F&W)
the rest provided by family
Main Menu
Blue Cheese Burgers
Ingredients
Blue Cheese Sauce
1 cup crumbled Maytag blue cheese
2 cups mayonnaise
3 medium shallots, chopped fine
1 cup Sutter Home Zinfandel
2 tablespoons Better Than Bouillon Beef Base
1 teaspoon Worcestershire sauce
1/2 teaspoon Tabasco Pepper Sauce
3 pounds ground sirloin
1 teaspoon salt
Scant 1/2 teaspoon freshly ground pepper
6 seeded hamburger rolls
6 ounces mesclun salad greens, rinsed and dried
Directions
Make sauce by combining crumbled blue cheese with mayonnaise. Set aside.
In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
Place a nonreactive 9- or 10-inch sauté pan on the grill. Add the chopped shallots and wine. Cook and swirl gently until syrupy. Add beef base, Worcestershire sauce, and pepper sauce. Stir together and set aside. Let cool. When cool, mix with the ground sirloin. Add the salt and ground pepper.
Form six 1/2-pound patties and place on grill until nicely browned, about 5 minutes. Turn over and grill another 5 minutes, or until just done throughout but juicy.
Just a couple of minutes before the patties are done, halve rolls and lightly brown on grill, placing cut sides down.
Place patties on bottom halves of rolls, adding a generous dollop of blue cheese sauce on top of each one and a sprinkling of greens. Top with roll tops.
Makes 6 burgers
Christopher Kirigin, New York, New York
Drive-In burgers
Ingredients
Special Sauce
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
4 gherkin pickles, finely diced
1 bunch scallions (green onions), chopped
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 teaspoon Tabasco Pepper Sauce
1 teaspoon granulated sugar
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
Burgers
3 pounds freshly ground Angus beef chuck
2 teaspoons kosher salt
Freshly ground black pepper
1 large sweet onion, such as Vidalia, sliced into 1/4-inch rounds
Olive oil
Vegetable oil for brushing grill rack
6 1/4-inch-thick sharp Cheddar cheese slices
6 Kaiser rolls, split
3 tablespoons softened butter
6 Boston lettuce leaves
1 large ripe Beefsteak tomato, sliced
Directions
1. To prepare the Special Sauce, combine all ingredients in a medium bowl. Cover and keep chilled until serving time.
2. In a grill, prepare a hot fire for direct-heat cooking.
3. For the burgers, in a large bowl, combine beef with salt, handling meat as gently as possible. Form 6 four-inch diameter patties. Sprinkle both sides of patties with pepper.
4. Brush both sides of onion slices with olive oil. Place slices on the hot grill. Cook, turning occasionally with tongs, until softened and golden brown all over. Remove to a platter.
5. Rub grill rack with oil. Place burger patties on grill. Cook 4 minutes; flip patties with a spatula. Cook 4 more minutes for medium-rare, or to desired doneness. During the last few minutes of cooking, place a slice of cheese over each patty. Cover the grill and cook until cheese melts. Remove to a platter.
6. Place rolls on the grill until toasted lightly. Spread each half with some butter.
7. To assemble each burger, place a lettuce leaf on each roll bottom, followed by a tomato slice, a patty, a large pinch of onions, a generous tablespoon of sauce, and roll top. Take a big bite and enjoy!
Makes 6 burgers
Karen Tedesco, Webster Groves, Missouri
Whole grilled BBQ chicken (own rub/Clems BBQ sauce) or Beer Can Chicken-CL
Homemade Mac'n'Cheese - own recipe
German Potato Salad-grammas recipe
Spring Mix and Veggie Salad with choice of dressings
Black Bean and Corn Salad-FC
Dessert
Banana Split Pie
Banana Split Pie
1 frozen deep dish pie shell
1 ¼ c. vanilla icecream, softened
½ c. chocolate fudge sauce
3 bananas, sliced
1 ¼ c. chocolate icecream, softened
2 ½ c. strawberry icecream
Whipped cream
Maraschino cherries
Bake pie shell according to directions and let cool completely. Cover bottom of pie shell with vanilla icecream. Place fudge sauce in resealable bag and snip off corner. Drizzle half of fudge sauce over icecream and top with half of the bananas. Freeze for 15 mins.
Layer chocolate icecream on top of bananas; repeat layers of fudge and bananas and freeze pie 15 mins more.
Place scoops of strawberry icecream around edge and middle of pie. Put whip cream in pastry bag fitted with star tip and pipe dollops of cream between strawberry scoops. Top each slice of pie with the Maraschino cherries. Enjoy!!!
Cake from Spectacular Cakes - Yellow cake, chocolate buttercream frosting, pink fondant with royal icing butterflies and painted ballerina fairies
Am I missing anything???? Should I have a fruit platter with dipping sauce???? I will be making the burger (aside from toppings/sauces) the weekend before. The macaroni and cheese will be prepared the day before and then baked day of. The ice cream pie will be prepared a day or 2 before as will the yellow cake (I will make the cake Thurs, freeze and then decorate Fri). Any suggestions????
TIA :D