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Texas Formal Dining

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Joined: Dec 24, 2005

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Posted to Thread #694 at 12:42 pm on Feb 5, 2006

TEXAS FORMAL DINING, 7:00 PM


In keeping with the traditions established by the French,
Spanish and Mexicans, the next three courses (soup, fish,
and game) will be presented in a formal candle-lit atmosphere
in the Southfork dining room.

Imported French cut crystal, the finest silver from Spain
and Mexico, and monogrammed china will grace the table.
Texas yellow roses and candelabras will be used for the
centerpiece; classical music from France and Spain will
be played softly in the background. Serving attendants
will be dressed in the formal wear of the early 1800's
in keeping with the atmosphere of the dining.



Forum Home Page: Gail's Recipe Swap: Group Project
Re: A TEXAS CELEBRATION OF INDEPENDENCE (THE YELLOW ROSES)
Re: TEXAS FORMAL DINING, 7:00 PM (THE YELLOW ROSES)
Next: BAR BRAISE AUX AROMATES (THE YELLOW ROSES)
Date: Sat, 27 Jan 1996 19:35:27 GMT
From: THE YELLOW ROSES (@dal02-05.ppp.iadfw.net [])

GAZPACHO

(Spain)

2 medium sized cucumbers, peeled and coarsely chopped
5 medium sized tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium sized green pepper, deribbed, seeded,
coarsely chopped
2 teaspoons minced garlic
4 cup coarsely French or Italian bread, trimmed of crusts
4 cup cold water
1/4 cup red wine vinegar
4 teaspoons salt
3 tablespoons olive oil
1 tablespoons tomato paste

In a deep bowl, combine coarsely chopped cucumbers, tomatoes.
onion, pepper, garlic and crumbled bread and mix together.
Stir in the water, vinegar and salt. Ladle the mixture,
about 2 cups at a time into a blender and blend on high speed
until reduced to a smooth puree. Pour the puree into a bowl
and with a whisk beat in the olive oil and tomato paste.
Refrigerate for at least 2 hours or until completely chilled.
Just before serving whisk lightly. Serves 6 to 8



Forum Home Page: Gail's Recipe Swap: Group Project
Re: A TEXAS CELEBRATION OF INDEPENDENCE (THE YELLOW ROSES)
Re: TEXAS FORMAL DINING, 7:00 PM (THE YELLOW ROSES)
Next: BAR BRAISE AUX AROMATES (THE YELLOW ROSES)
Date: Sat, 27 Jan 1996 19:35:27 GMT
From: THE YELLOW ROSES (@dal02-05.ppp.iadfw.net [])

GAZPACHO

(Spain)

2 medium sized cucumbers, peeled and coarsely chopped
5 medium sized tomatoes, peeled and coarsely chopped
1 large onion, coarsely chopped
1 medium sized green pepper, deribbed, seeded,
coarsely chopped
2 teaspoons minced garlic
4 cup coarsely French or Italian bread, trimmed of crusts
4 cup cold water
1/4 cup red wine vinegar
4 teaspoons salt
3 tablespoons olive oil
1 tablespoons tomato paste

In a deep bowl, combine coarsely chopped cucumbers, tomatoes.
onion, pepper, garlic and crumbled bread and mix together.
Stir in the water, vinegar and salt. Ladle the mixture,
about 2 cups at a time into a blender and blend on high speed
until reduced to a smooth puree. Pour the puree into a bowl
and with a whisk beat in the olive oil and tomato paste.
Refrigerate for at least 2 hours or until completely chilled.
Just before serving whisk lightly. Serves 6 to 8


BAR BRAISE AUX AROMATES

(Bass Braised with Herbs)
(France)

5 tablespoons butter softened, plus 8 tablespoons
1/2 pound fresh mushrooms, trimmed and cut lengthwise
through the stems into 1/8 inch thick slices.
1/2 cup finely chopped shallots
1/4 cup finely chopped onions
1/2 teaspoons minced garlic
1 tablespoons freshly chopped parsley, plus 3 sprigs fresh
parsley
3 - 3 1/2 pound striped bass, cleaned head and tail intact
1 teaspoons finely cut fresh rosemary, or 1.4 teaspoons dried
1/2 teaspoons finely cut fresh thyme, or 1/4 teaspoons dried
1/4 teaspoons ground black pepper
1 cup dry white wine
1 medium bay leaf
1/2 teaspoons salt
1 1/2 tablespoons strained fresh lemon juice

Preheat oven to 450F (230C) Butter the bottom and side of a
pan large enough to hold the fish.

Scatter the mushrooms, shallots, onions, garlic and 1 tablespoon
chopped parsley over the bottom of the pan. Wash fish under
cold running water and pat dry inside and out, with paper
towels. Place the 3 sprigs of parsley, the rosemary, thyme and
bay leaf inside the cavity of the fish. Sprinkle the skin with
salt and pepper and brush it with the remaining 4 tablespoons
softened butter. Place the fish on top of the mushroom mixture
and carefully pour the wine down the sides of the dish. Cover
tightly with foil and braise in the middle of the oven for 15
minutes. Remove the foil and basting the fish 2 or 3 times with
the basting liquid, bake for 15 minutes longer, or until the fish
feel firm when prodded gently with the finger. Carefully
transfer to a platter and cover with foil while you prepare the
sauce.

Sauce: Strain the entire contents of the baking pan into a
saucepan., pressing down hard on the vegetables to extract all
the juices before discarding them. Bring juices to a boil and
cook quickly until reduced to about 1 cup Remove the pan from
the heat and stir in the lemon juice, and briskly whisk in the
chilled butter bits, a few tablespoons at a time.

With a small sharp knife remove the top layer of skin from the
fish and pour the sauce over the fish,. Serve at once.


MOLE POBLANO DE GUAJOLOTE
(Turkey in Chocolate and Chili Sauce)
(Mexico)

The national dish of Mexico is an adaptation of an old Indian
recipe calling for turkey and a chili sauce made with chocolate.
The sauce, also includes cinnamon, cloves, raisins, almonds and
sesame seeds. Mole poblano is reserved for special occasions
since turkey is considered a holiday traditional meal both in
Mexico and the United States.

One 8 to 9 pound turkey, disjointed and cut into 8 serving pieces

1 teaspoons salt
**4 dried pasilla chilies
**4 dried mulato chilies
2 cup boiling chicken stock, fresh or canned
3/4 cup blanched almonds
1 cup coarsely chopped onions
3 medium tomatoes, peeled, seeded and coarsely chopped;
or 1 cup chopped Italian plum tomatoes
1/2 lightly packed seeded raisins
2 tablespoons sesame seeds
1 tortilla, broken into small pieces
1 teaspoons minced garlic
1/2 teaspoons cinnamon, ground
1/2 teaspoons cloves, ground
1/2 teaspoons coriander seeds, ground
1/2 teaspoons anise seeds, ground
1 teaspoons salt
1/4 teaspoons freshly ground black pepper
6 tablespoons lard
2 cups cold chicken stock, fresh or canned
1 1/2 squares unsweetened chocolate
2 tablespoons sesame seeds

* Chicken and pork are often cooked in this sauce
** 14 dried ancho chilies may be substituted

Place turkey into a 4 to 5 quart ovenproof casserole. Add 1
teaspoon salt and enough cold water to cover completely. Bring
to a boil over high heat, the reduce to low, cover the casserole
and simmer for 1 hour; the turkey will be almost cooked
through. Remove from heat at this point.

While the turkey is cooking, prepare the Mole Sauce. Wearing
gloves, and under cold running water, pull the stems off the
chilies, break or cut the chilies in half and brush out the seeds.
Remove any thick ribs and tear the chilies into small pieces.
Place the chilies in a bowl and pour 2 cups of the boiling chicken
stock over them and soak for about 30 minutes.

Blend the almonds in a blender until they are completely
pulverized. Force the nuts through a sieve and return to the
blender. Add to the blender the chilies and their soaking liquid,
onions, tomatoes, raisins, 2 tablespoons sesame seeds, tortilla,
garlic, cinnamon, cloves, coriander, anise seeds, salt and pepper,
and blend at high speed until the mixture is reduced to a smooth
puree.

In a heavy 10 inch skillet, melt 2 Tablespoons of the lard over
moderate heat. Pour in the pureed mole mixture and simmer
for about 5 minutes, stirring constantly. Add the cold stock and
the chocolate. Cook uncovered over low heat, stirring constantly
until the chocolate is completely melted and incorporated. Cover
and set aside away from the heat.

Remove the turkey from the casserole and lay the pieces on
paper towels to drain. Pat dry until they are thoroughly dry
with extra paper towels. In a heavy 12 inch skillet, melt the 4
tablespoons lard remaining over moderate heat until a light haze
forms above it. Add the pieces of turkey, and brown all side,
turning frequently to prevent burning. Drain fat from skillet.
and pour the Mole Sauce over the turkey, turning the pieces to
cover completely on all sides. Cover the skillet and simmer over
low heat for about 30 minutes, basting the turkey with the sauce
at intervals.

To serve: Arrange the pieces of turkey on a heated platter and
pour the sauce over them. Sprinkle with the remaining 2
tablespoons sesame seeds.


SQUASH CORN BREAD
(Texas - Indian derivation)

1 cup yellow cornmeal
1 cup plus 1 tablespoon flour
2 tablespoon packed brown sugar
5 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried salad herbs
2 tablespoons minced fresh parsley
dash of cayenne pepper
1 cup spaghetti, or acorn yellow squash, cooked and mashed
2 eggs
1 cup milk
1/4 cup olive oil
1/2 cup diced Monterey Jack cheese
1-2 ounce jar pimientos
1-4 ounce can diced green chilies
1/4 cup sliced black olives, optional

10-12 servings

In large bowl, mix together cornmeal, flour, brown sugar, baking
powder, salt, cumin, herbs, parsley and cayenne pepper. In
separate bowl, blend squash, eggs, milk, oil, cheese, pimiento
and green chilies. Pour dry ingredients into squash mixture and
blend. Pour squash-cornbread mixture into greased 9 x 13 pan.
Arrange black olives on top and bake at 425F (220C) for 25-30
minutes or until a wooden pick inserted near center comes out.


WHITE SANGRIA
(Spain)

3 cup white wine
1/2 cup triple sec
1/4 cup sugar
1 orange, sliced
1 lemon, sliced
1 lime, sliced
10 oz. club soda, chilled

Mix all ingredients except club soda. Allow mixture to set
for 3-4 hours. Just before serving add the chilled club soda.


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