RECIPE: Progressive Dinner Summary

17 years ago

Please do not post on this thread, it is just for keeping track of our Progressive Dinners. General discussion should go on the Looking For Parners thread. Questions, comments, additions and corrections should go on the thread for that specific week.

Dinner For January 24:

Mulled Wine & Cheese Crisps

Stuffed Mushrooms w/Boursin

Scallop Saute

Roasted Garlic Soup w/Parmesan

Wilted Red Cabbage Soup

Grilled Lamb Chops

Asiago, Potato & Bacon Gratin

Roasted Brussel Sprouts

Coffee Tortoni w/Kahlua

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Comments (27)

gardenlad
Original Author
17 years ago
Right out the box and there's an error. That should be Wilted Red Cabbage Salad, not soup. Sorry.
woodie
17 years ago
Of course I knew you meant SALAD! Those gremlins have control of your fingers again.
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LOOKING for: Using Progressive Dinner Summary
Q
Comments (3)
I have used it as a directory to find a recipe when I wasn't sure which dinner I was looking for. I save the recipes I am likely to make right away, but lately I have been trying some that I wouldn't normally. I also used it this week before submitting my appetizer recipe to see if there were any "trends". I didn't want to submit ANOTHER stuffed mushroom, for example.
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RECIPE: Progressive Dinner for May 24
Q
Comments (9)
I know we just did a meal of pork, but I have been in the mood for pork chops on the grill. This is the marinade/seasoning I use, but I will warn you. It is dark. So dark that your chops may look burnt before they are even partly cooked LOL. So rely on time and temperature for doneness - if you have an instant read thermometer, this is the time to use it! If you would rather, you can use the mixture to season chicken or even steak before grilling, but we love it best with pork. Ebony Grilled Pork Chops -Pork chops, about 1 inch thick. Choose whatever you like to grill, with or without a bone. We use whatever looks good. -Mix 2 parts balsamic vinegar (don't need the good stuff for this) with 1 part dark or mushroom soy sauce. If you are sensitive to salt, use less soy sauce or sodium reduced. For 4 chops I use 3 tbsp vinegar and 1 1/2 tbsp soy sauce. -Stir in 1 tsp garlic powder (or 1-2 cloves minced fresh but I find they burn on the grill), 1 tsp onion powder (or omit), and 1/4 tsp dried ginger powder. This is not an asian marinade, so fresh ginger is too strong here. Add a few grinds of black pepper. -You can either pour over the chops and marinate as long as you like, but most often I just brush it on the chops a few minutes before grilling. For a marinade you could also thin it out with about 1/2 cup orange juice, wine, or water. -Grill over medium high heat until the fat is crisped and the pork is to the temp of your liking. I like mine cooked to at least 150 degrees, and rested a bit to hit at least 155. There is some strange alchemy that happens when the balsamic vinegar is cooked, and the chops do not taste sweet or vinegar at all. If you don't feel like heating the grill or lighting any coals, go ahead and broil, bake/roast, or even pan fry the chops. We have eaten them every which way and they are always good.
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RECIPE: Progressive Dinner for June 7
Q
Comments (9)
What goes better with lamb, than rosemary roasted potatoes? Rosemary Roasted Potatoes -2 lbs potatoes (either regular size cut into chunks - peeled or not depending on your preference - or small new potatoes cut in half) -1-2 tbsp olive oil -1 tsp kosher salt (or to taste) -a few grinds of black pepper -1 tbsp fresh rosemary, minced very fine (if you want a more subtle rosemary flavour, put in whole branches to flavour the dish. If you have to use dried, use much less and realize it may not go soft in the dish) -1 tsp good paprika -about 1/2 cup meat or veggie stock, or wine -if you like garlic, add about 1/2 tsp garlic powder. Fresh garlic will burn while roasting. Remember to scrub the potatoes well if you are leaving the peels on or using baby potatoes. Heat the oven to 450 degrees. Combine all ingredients except the stock/wine in a bowl large enough to toss everything well. If you are fussy use a spoon, if you like to get INTO your cooking use your hands ;). Spread this mixture in a roasting pan or sheet with sides in a single layer. Drizzle on the stock or wine. Cover with foil. Place in oven and let steam for about 15 minutes. Remove the foil, and give the potates a stir. Place back in the oven and roast until the potatoes are tender and have gotten crispy in places. This can be anywhere from an additional 20-30 minutes, longer if the potates are really hard. I have found the longer this cooks the better it is! You could also wrap the mixture in a foil pouch (reduce the stock or wine to a tbsp or so) and cook on the top rack of the grill, but I would cut the potatoes a bit smaller and it will take at least 40 minutes. Poke a few steam vents in the top and don't flip the packet!
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RECIPE: Progressive Dinner for July 12
Q
Comments (9)
The recipes look wonderful. This isn't a recipe so much, as just do what fancies you at the moment. We have been having variations of this alot. With fruit in season there is nothing more enjoyable than a fresh bowl of fruit topped with a luscious cream sauce. I usually slice up some strawberries. Last time I pitted and sliced up some okanogan cherries, too add to the strawberries, (great combo), then I sweeten them with either an artisanal jam, you want a couple of tablespoons, just so all the berries are coated. Gives them a nice glistening and also a nice sweeteness without being too much. The jam I used last time was a vanilla rhubarb, which went very well with the berries and cherries. Other times I have used maple syrup, or a vanilla coarse sugar that comes in its own grinder, or just plain sugar is fine as well. Can also add some liquer if you wish to give them that extra something. For the cream, In a mixer bowl I usually put in 1/2 to 1 c heavy cream, 1/2 to 1 c mascarpone cheese, 1/4 tsp almond extract,1/2 tsp vanilla, and about 3 tbsp icing sugar, (can add more if you like it sweeter). Then just beat till the mixture forms peaks. (sometimes I omit the almond extract and add in a liquer. Limoncello, chambord, grand marnier, whatever you feel like). To serve the berries I serve them in either dark chocolate cups or waffle cups. Ladle the berries in the cup, top with a few spoonfulls of the cream, and then I usally top with some grated chocolate (Whisper Chocolates, puts out a product, Dark semi-sweet chocolate shavings, that comes in a plastic jar with a shaker lid. It is made with callebaut chocolate and very good). Stick in a mint leaf and you have a great dessert. We have this alot as it is easy to put together and elegant enough for company. Shelley
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gardenlad
Original Author
17 years ago
Dinner For February 1:

Drinks: Blue Cheese Coins & white wine
Appetiser: Onions Stuffed with Spinache & Pine Nuts
1st Course: Zucchini Carpaccio
Soup: roasted Tomato & Basil
Salad: Roasted Beet & Mandarin Orange
Entree: MQ's Steak Diane
Side 1: Dutchess Mashed Potato-Mushroom Puff
Side 2: Creamed Spinach A La' Lawry's
Dessert: Pavlova
Coffee: Danain's Kicked-Up Coffee with Nutella Ladyfingers

Here is a link that might be useful: Feb 1 Progressive Dinner
gardenlad
Original Author
17 years ago
Dinner for February 8:

Stuffed Mushroom Appetiser and wine
Crostini with figs & nuts
Mini Hot Browns
Black Bean Soup
Lemon Spinach Salad
Apple Cider Brined Pork Roast
Molassas Tossed Potatoes
Cabbage Au Gratin
Harvest Chocolate Bread Pudding
Apple Cider Gingerbread and Coffee

Here is a link that might be useful: Feb 8 Progressive Dinner
gardenlad
Original Author
17 years ago
Dinner for February 15:

Olive Butter Appetizer
Oysters Rocefeller
Chickpea Soup
Orange & Red Onion Salad with Cumin Vinaigrette
Morocan Chicken with Eggplant, tomatoes & Almonds
Braided Onion Loaf
Nasser-Oni
Chocolate-Coconut Cake
Meyer Lemon Ricotta Cookies & coffee

Here is a link that might be useful: Progressive Dinner: Feb 15
gardenlad
Original Author
17 years ago
Appetiser: Sundried Tomato Puffs
1st: Gingered Shrimp Cakes
Soup: Vegetable Chowder
Salad: Iceburg Widge w/Thousand Island Dressing & Walnuts
Entree: Roast Beef Tenderloin w/Caramelized Shallots & Wine
Side 1: Carrots & Parsnips w/Rosemary
Side 2: Roasted Asparagus
Dessert: Lemon Custard Cake
Coffee: Irish Cream Liqueur & Almond Apricot Biscotti

Here is a link that might be useful: Progressive Dinner: March 8
gardenlad
Original Author
17 years ago
Progressive Dinner for the week of March 15:

Appetizer: Olive Balls & Irish Eyes Cocktails
First course: Seafood Sausage with Roasted Red Pepper Sauce
Soup: Cream of Reuben
Salad: Greens with Vinegraitte
Entree: Braciole.
Side 1: Polenta
Side 2: Orange Glazed Veggies
Dessert: Mocha Souffles
Coffee: Irish Scones

Here is a link that might be useful: Progressive Dinner: March 15
gardenlad
Original Author
17 years ago
Progressive Dinner for the week of March 22:

Appetizer: Stuffed Mushrooms
1st Coarse: Goat Cheese & Tomato Tart in Cornmeal Crust
Soup: Roasted Red Pepper
Salad: Frito
Entree: Skollet Chicken w/Spice Rub
Side 1: Roasted Potatoes w/Onions, Thyme & Sherry Vinegar
Side 2: Roast Asparagus
Dessert: Malaysian Mango Jellies
Coffe+: Jasmine Tea w/Cocoanut-Dark Chocolate Meringues
cindy_5ny
17 years ago
Progressive Dinner 3/22/07
gardenlad
Original Author
17 years ago
Progressive Dinner for the week of March 29:

Appetisere: Endive Spears filled with Feta Tzatziki
1st Course: Balsomic Onions with Honey
Soup: Scott's Creamy Carrot
Salad: Crunchy Cabbage
Entree: Pork Chops the Embers
Side 1: Grilled Potatoes
Side 2: Spinach Stuffed Tomatoes
Dessert: Lemon Souffle
Coffe &: Cranberry Pistachio Biscotti

Here is a link that might be useful: Progressive Dinner: March 29
gardenlad
Original Author
17 years ago
Progressive Dinner for the week of April 5:

Cocktail munchies: Stuffed Mushrooms
Appetiser: Squid, Tomato & Puntarelle Crostini
1st Course: Shrimp Stuffed Avocado
Soup: Butternut Bisque
Salad: Pecan Salad w/Raspberry Vinaigrette
Entree: Glazed Baked Hame
Side 1: 3-Bean Baked Beans
Side 2: Mashed Potatoes w Creamed Peas
Dessert: Strawberry Cream Pie
Coffe &: Candied Citrus Rind

Here is a link that might be useful: Progressive Dinner: April 5
gardenlad
Original Author
17 years ago
Progressive Dinner for the week of April 12:

Cocktail munchie: Rosemary Almonds
Appetizer: Broiled Pesto tomatoes
1st Course: Crawfish Cardinale
Soup: Asian Meatball
Salad: Cucumber Sour Cream
Entree: Rao's Lemon Chicken
Side 1: Spinach Mashed Potatoes
Side 2: Fried Artichoke Hearts
Dessert: Banana Crepes
Coffee &: Danish Butter Cookies

Here is a link that might be useful: Progressive Dinner: April 12
gardenlad
Original Author
17 years ago
Progressive Dinner for April 19:

Cocktails: Salmon Ribbons w/Creme Fraiche & Dill
Appetizer: Defaulted
1st Course: Honey Whole Wheat Rolls
Soup: Essence of Celery
Salad: Peppered Pears & Goat Cheese w/Spring Vanilla
Vinaigrette
Entree: Salisbury Steak in Mushroom/Green Peppercorn Sauce
Side 1: Steamed Broccoli
Side 2: Creamy Cauliflower Puree
Dessert: Bill's Big Carrot Cake
Coffee &: Turtle Tarts

Here is a link that might be useful: Progressive Dinner: April 19
gardenlad
Original Author
17 years ago
Progressive dinner for the week of April 26:

Cocktail munchie: Shrimp Roll-Ups
Appetizer: Gaxpacho Spring Rolls
1st Course: Toasted Ravioli
Soup: Roasted Asparagus
Salad: Orange & Red Onion w/Cumin Vinaigrette
Entree: Chicken Braised with Lemon, Fennel & Garlic
Side 1: Fruit Salad
Side 2: Mashed Sour Cream & Scxallion Potatoes
Dessert: Orange Custard Pie

Here is a link that might be useful: Progressive Dinner: April 26
gardenlad
Original Author
17 years ago
Cocktail munchie: Smoked Salmon Rolls
Appetizer: Rumaki
1st course: Tostados
Soup: Cold Summer
Salad: Corn & Black Bean
Entree: Pistachio Crusted Mahi Mahi w/Pineapple Salsa
Side 1: Khao Phad Pu
Side 2: Spinach & Red Peppers
Dessert: Coban Cocoanut Pound Cake

Here is a link that might be useful: Progressive Dinner : May 3
gardenlad
Original Author
16 years ago
Cocktail: Stork Club Cocktail & MQ's Tiny Roquefort Popovers
Appetizer: Sweet & Sour Mini Meatballs
1st Course: Grilled Chickien w/Citrus Sauce
Soup: Tuscan-ish Bean
Salad: Spinach
Entree: Pork Medallions in Garlic Cream Reduction
Side 1: Creamy Parsnips & Pears
Side 2: Vegetable Strudel
Dessert: Rhubarb Pie

Here is a link that might be useful: Progressive Dinner: May 10
gardenlad
Original Author
16 years ago
Appetizer: White Bean Dip w/Pita Chips
1st Course: Crab Ravioli w/Lemon & Chive Sauce
Soup: Carrot Ginger
Salad: Fennel
Entree: Pork Tenderloin w/Cognac Cream
Side 1: Grilled Garlic & Lemon Asparagus
Side 2: Hazelnut-Stuffed Sweet Potatoes
Dessert: Mixed Berries w/Mascarpone-Limoncello Cream

Here is a link that might be useful: Progressive Dinner: May 17
gardenlad
Original Author
16 years ago
Appetizer: Won Ton Cups Times Three
1st course: Grilled Greek Prawns
Soup: Salmon Chowder
Salad: White Bean with Tarragon Vinaigrette
Entree: Carribean Grilled Chicken
Side 1: Grilled Sweet Potatoes
Side 2: Layered Summer Veggie Casserole
Dessert: Cheesecake Flan

Here is a link that might be useful: Progressive Dinner May 31
gardenlad
Original Author
16 years ago
Appetizer: Roasted Red Pepper Hummus
1st coarse: Scallops on Braised Lentils
Soup: roast Garlic & Tomato
Salad: Corn Salad w/Asparagus
Entree: Grilled Butterflied Leg of Lamb
Side 1: Fancy Green Beans
Side 2: Rosemary Roasted Potatoes
Dessert: Cold Lemon Souffle

Here is a link that might be useful: Progressive Dinner June 7
gardenlad
Original Author
16 years ago
Appetiser: Peppered Cheese Toast
1st course: Pasta w/Lynn's Marinnara Sauce
Soup: Kohlrabi
Salad: Summer tomato
Entree: Parmesan Crusted Halibut
Side 1: Crispy Potato Cubes
Side 2: Sugar Snap Peas w/Parsley
Dessert: Apple Crisp

Here is a link that might be useful: Progressive Dinner June 14
artsyshell
16 years ago
For most people, this time of the year means BBQ, (except for here where we seem to have nothing but cold and rain), so here's something for the Barbeque that is really easy and delish! (from Webers Big Book of Grilling)

Saffron Orange Rotisserie Chicken

Marinade:

1/4 c extra virgin olive oil
1 tbsp coarsley ground white peppercorns, (I just used black)
Grated zest from two oranges
2 tsps minced garlic
1 tsp finely chopped fresh rosemary
1 tsp finely chopped fresh thyme
1/4 tsp saffron threads

1 whole chicken 4-5 lbs
1 whole orange, washed
1 bay leaf
juice from 2 oranges

kosher salt

In small bowl whisk together oil, peppercorns, zest, garlic,rosemary, thyme and saffron.
Remove and discard the neck, giblets, wing tips and any excess fat. Rinse chicken well inside and out and pat dry with paper towels. Rub the marinade all over the inside and outside of the the chicken. Place the whole orange,(I pierced mine a few times with a skewer), and bay leaf in the chicken cavity and truss with cotton string or metal skewers. Place the chicken in large resealable bag and pour in the orange juice. Press the air out of the bag and seal tightly. Turn the bag to distribute the juice, and place in a bowl and refridgerate for 8-24 hours, turning occasionally.

Remove chicken from the bag and discard the juice. Season chicken with salt. Center lengthwise on the spit, running the skewer through the orange, and let the chicken rotate over direct medium heat until juices run clear and internal temp
reaches 170F in the breast and 180F in thickest part of thigh, about 1 1/2 hours.

Turn off BBQ and remove spit from the grill. Slice the chicken from the spit onto a cutting board and cover loosely with foil and let rest for ten minutes. Remove trussing, orange and bay leaf, cut into serving pieces and serve warm.

Note: this can also be cooked over indirect heat, and a little rum can be added to the marinade to give it a little boost.

Shelley
artsyshell
16 years ago
sorry don't know how this got here, was supposed to go to the other site...I will move it!

Shelley
gardenlad
Original Author
16 years ago
Appetizere: Taco Dip
1st Course: Thai Spring Rolls
Soup: Gespacho De Los Angeles
Salad: Bulghur-Grape Salad
Entree: Saffron Orange Rotisserie Chicken
Side 1: Spicy sesame Peanut Noodles
Side 2: Tony Lia's Grilled Shitakes
Dessert: 1-dish blueberry Cheesecake

Here is a link that might be useful: Progressive Dinner June 21
gardenlad
Original Author
16 years ago
Appetizer: Chutney Shrimp Spread
1st course: Floral Tomato Shooters
Soup: Crab & Aspargus
Salad: Default
Entree: Snapper in Parchment w/Anchovy Butter & Tomato Relish
Side 1: Polynesian Rice Mingle
Side 2: Baked Med. Veggies
Dessert: Colonial Apple Cake

Here is a link that might be useful: Progressive Dinner: June 28
gardenlad
Original Author
16 years ago
Appetizer: Thai Basil & Lime Kamikaze/Jamaican Hot Wings
1st Course: Cauliflower Fritters
Soup: Cold Minestrone
Salad: Avocado & Bacon
Entree: Marinated Grilled Pork Tenderloin
Side 1: Grilled Potatoes
Side 2: Carribean Shrimp-Bean Salad
Dessert: Bing Cherry Ice Cream

Here is a link that might be useful: Progressive Dinner: July 5
gardenlad
Original Author
16 years ago
Appetizer: Bruschetta
1st Course: Oysters Rockerfeller
Soup: Mom's Parsley
Salad: Crab
Entree: Shrimp & Sausage Jambalaya
Side 1: Perfect Corn Bread
Side 2: Butter Beans with Shallots
Dessert: Fresh Fruit with Cream Sauce

Here is a link that might be useful: Progressive Dinner Week of July 5
gardenlad
Original Author
16 years ago
Appetizer: Crab Dip w/Cilantro
1st Course: Fried Stuffed Zucchine Blossoms
Soup: Tyler Florance's Watermelon Gespacho
Salad: Default
Entree: Dances Spaghetti Bolognese
Side 1: Lemon/Lime Congealed Salad
Side 2: Aardvark's Onion Bread
Dessert: Rice Pudding

Here is a link that might be useful: Progressive Dinner: July 19

RECIPE: Progressive Dinner Summary

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RECIPE: Progressive Dinner Summary

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