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Dinner Tonight

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01 / Original postDinner TonightDog3 · 19 Jan 2004 02 / This pagePosts 1–8Page 1 of 1 · chronological order 03 / Latest replyPost #8Wayne Boatwrigh · 21 Jan 2004

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General fitness, health and nutrition
Published
19 January 2004
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21 January 2004
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Dog3
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  1. Original post
    Dog3
    Archived post
    #1

    I'm excited. I'm actually having a couple of friends over for dinner, for
    the first time in months. Here's the tentative menu:

    Lobster bisque Crab stuffed sole (side dishes to be determined, depends on what I find at the
    market) Salad, maybe a mayfair dressing Traditional cheesecake (Hank's/store bought)

    Michael

    * Exported from MasterCook *

    CRAB-STUFFED SOLE

    Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Fish

    Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------
    8 Sole fillets (two pounds)

    -Filling 1 lb Crab meat 5 tb Minced chives 5 tb Minced parsley 5 tb
    Butter, melted
    1/4 c Chopped celery
    2/2 c Plus two tablespoons heavy -cream
    3/2 ts Salt -Fresh ground pepper, to -taste -Sauce 3 tb Butter 3 tb Flour
    4/4 ts Salt 1 1/2 c Milk -l/3 cup dry white wine

    -topping 1 c Grated Swiss cheese
    5/2 ts Paprika -Minced parsley

    Preheat oven to 400 degrees. Combine filling ingredients and spread over fillets. Roll each fillet
    into a tube shape and place seam-side down baking dish

    To make sauce, melt butter saucepan, then blend in flour and salt. Simmer for two minutes. Stir in
    milk and wine, and simmer until mixture thickens, stirring constantly.

    Pour sauce over fillets and bake at 400 degrees for 15 minutes. Sprinkle with cheese. Bake until
    cheese melts. Sprinkle with paprika and parsley.

    From the files of Al Rice, North Pole Alaska. Feb 1994

    Report
  2. Wayne Boatwrigh
    Archived post
    #2

    Dog3 <dognospam@adjfkdla;not> wrote in
    :"]news:[email hidden]:

    Quoted message said:


    I'm excited. I'm actually having a couple of friends over for dinner, for the first time in
    months. Here's the tentative menu:

    Lobster bisque Crab stuffed sole (side dishes to be determined, depends on what I find at the
    market) Salad, maybe a mayfair dressing Traditional cheesecake (Hank's/store bought)

    Michael

    < delicious sounding recipe snipped >

    That sounds wonderful, Michael. Could you part with the Lobster Bisque recipe? I don't have
    a good one.

    Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort of a creamy-style "Caesar"
    dressing? Delicious!

    Thanks, Wayne

    Report
  3. Nancree
    Archived post
    #3
    Wayne Boatwright said:

    Here's the tentative menu:

    Quoted message said:


    Lobster bisque Crab stuffed sole (side dishes to be determined, depends on what I find at the
    market) Salad, maybe a mayfair dressing Traditional cheesecake (Hank's/store bought)

    Michael

    < delicious sounding recipe snipped >

    That sounds wonderful, Michael. Could you part with the Lobster Bisque recipe? I don't have a
    good one.

    Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort of a creamy-style
    "Caesar" dressing? Delicious!

    Thanks, Wayne


    ====================
    Sounds good. What's"mayfair " dressing? For your cheesecake, sprinkle a lot of cinnamon on top--it's
    delicious that way. When I make my own cheesecake, I put the heavy cinnamon layer on top of the
    main, bottom layer. Then I put the thin sour cream/sugar/vanilla topping over it.

    Report
  4. Default User
    Archived post
    #4
    Wayne Boatwright said:

    Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort of a creamy-style
    "Caesar" dressing? Delicious!

    Yep:

    recipesource.comrec0102.html

    Brian Rodenborn

    Report
  5. Dog3
    Archived post
    #5

    Wayne Boatwright <[email hidden]> deliciously
    posted in :"]news:[email hidden]:

    Quoted message said:

    Dog3 <dognospam@adjfkdla;not> wrote in :"]news:[email hidden]:

    Quoted message said:


    I'm excited. I'm actually having a couple of friends over for dinner, for the first time in
    months. Here's the tentative menu:

    Lobster bisque Crab stuffed sole (side dishes to be determined, depends on what I find at the
    market) Salad, maybe a mayfair dressing Traditional cheesecake (Hank's/store bought)

    Michael

    < delicious sounding recipe snipped >

    That sounds wonderful, Michael. Could you part with the Lobster Bisque recipe? I don't have a
    good one.

    Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort of a creamy-style
    "Caesar" dressing? Delicious!

    Thanks, Wayne

    Wayne, I used a bisque recipe I found on foodtv.com. It was very good. I don't make lobster bisque
    often so I don't have a favorite recipe yet. The Mayfair dressing is *supposed* to be the original
    Mayfair dressing from the Mayfair in NYC.

    Michael

    Lobster Bisque
    c.1997, M.S. Milliken & S. Feniger, all rights reserved

    Recipe Summary Prep Time: 15 minutes Cook Time: 1 hour Yield: 6 to 8 servings

    2 tablespoons unsalted butter 12 shallots, thinly sliced 12 mushrooms, thinly sliced 1 cup brandy 1
    cup Madeira 6 cups lobster stock Beurre Manie: 1 tablespoon softened, unsalted butter 2 tablespoons
    flour 1 1/2 cups heavy cream
    1/4 teaspoon fresh lemon juice Dash of hot pepper sauce

    Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3 minutes.
    Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes. Remove
    from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook over high
    heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to a simmer and
    cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker stocks need to
    cook longer to concentrate their flavors.) Occasionally skim and discard foam that rises to the top.

    Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto
    ends of a whisk.

    When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil,
    skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5 minutes
    over high heat, whisking occasionally.

    Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with
    lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.

    Report
  6. Dog3
    Archived post
    #6

    Default User <[email hidden]> deliciously posted in
    :"]news:[email hidden]:

    Quoted message said:
    Wayne Boatwright said:

    Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort of a creamy-style
    "Caesar" dressing? Delicious!

    Yep:

    recipesource.comrec0102.html

    Brian Rodenborn

    Thanks Brian. The recipe I use is a bit different but close enough. It's easy to make and very good.

    Michael

    Report
  7. Wayne Boatwrigh
    Archived post
    #7

    Dog3 <dognospam@adjfkdla;not> wrote in
    :"]news:[email hidden]:

    Quoted message said:

    Wayne Boatwright <[email hidden]> deliciously posted in
    :"]news:[email hidden]:

    Quoted message said:

    Dog3 <dognospam@adjfkdla;not> wrote in :"]news:[email hidden]:

    Quoted message said:


    I'm excited. I'm actually having a couple of friends over for dinner, for the first time in
    months. Here's the tentative menu:

    Lobster bisque Crab stuffed sole (side dishes to be determined, depends on what I find at the
    market) Salad, maybe a mayfair dressing Traditional cheesecake (Hank's/store bought)

    Michael

    < delicious sounding recipe snipped >

    That sounds wonderful, Michael. Could you part with the Lobster Bisque recipe? I don't have a
    good one.

    Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort of a creamy-style
    "Caesar" dressing? Delicious!

    Thanks, Wayne

    Wayne, I used a bisque recipe I found on foodtv.com. It was very good. I don't make lobster bisque
    often so I don't have a favorite recipe yet. The Mayfair dressing is *supposed* to be the original
    Mayfair dressing from the Mayfair in NYC.

    Michael

    Lobster Bisque
    c.1997, M.S. Milliken & S. Feniger, all rights reserved

    Recipe Summary Prep Time: 15 minutes Cook Time: 1 hour Yield: 6 to 8 servings

    2 tablespoons unsalted butter 12 shallots, thinly sliced 12 mushrooms, thinly sliced 1 cup brandy
    1 cup Madeira 6 cups lobster stock Beurre Manie: 1 tablespoon softened, unsalted butter 2
    tablespoons flour 1 1/2 cups heavy cream
    1/4 teaspoon fresh lemon juice Dash of hot pepper sauce

    Melt butter in a large stockpot over medium-high heat. Saute shallots until golden, about 3
    minutes. Add mushrooms and cook over high heat until slightly browned, about 2 additional minutes.
    Remove from heat and add brandy and Madeira reserving 1/4 cup of each for final seasoning. Cook
    over high heat until liquid is reduced by half. Add lobster stock and return to a boil. Reduce to
    a simmer and cook, uncovered, 15 to 30 minutes, depending on the strength of your stock. (Weaker
    stocks need to cook longer to concentrate their flavors.) Occasionally skim and discard foam that
    rises to the top.

    Make beurre manie by mixing butter and flour with your fingers to form a smooth paste. Press onto
    ends of a whisk.

    When broth has a strong, almost salty, lobster flavor, add cream and bring it back to a boil,
    skimming foam occasionally. Then whisk in beurre manie until dissolved. Cook an additional 5
    minutes over high heat, whisking occasionally.

    Strain through a fine sieve, pressing with the back of a ladle to extract all juices. Season with
    lemon juice, reserved brandy and Madeira, and hot pepper sauce, and serve immediately.

    Thanks, Michael! This bisque recipe is definitely different than any I've tried and definitely
    one I will try. It sounds delicious. Also, not something that I make often, but a great course
    for company.

    Cheers! Wayne

    Report
  8. Wayne Boatwrigh
    Archived post
    #8

    Dog3 <dognospam@adjfkdla;not> wrote in
    :"]news:[email hidden]:

    Quoted message said:

    Default User <[email hidden]> deliciously posted in
    :"]news:[email hidden]:

    Quoted message said:
    Wayne Boatwright said:

    Is that the salad dressing served at the Mayfair Hotel in St. Louis? Sort of a creamy-style
    "Caesar" dressing? Delicious!

    Yep:

    recipesource.comrec0102.html

    Brian Rodenborn

    Thanks Brian. The recipe I use is a bit different but close enough. It's easy to make and
    very good.

    Michael

    I checked the link that Brian posted. Definitely sounds like what I remember eating a long time ago.
    I'm glad to have a reference.

    Thanks to you both!

    Wayne

    Report

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