How would YOU sauce this first course . . . ?

S

steve2-in-la

Well-known member
I'd like your help solving this (grantedly incidental) conundrum.

So far, CB's birthday dinner is going to be Butter Poached Lobster, Black Truffle Risotto, Mesclun Greens with Vodka Vinaigrette, Baby Brioche and a 2005 Albariño.

My idea for the first course is a mutant take on shrimp and grits. It's a crisp, 3-1/2" panéed corn and green onion polenta-round topped with tasso macque choux (a Cajun corn pudding made with spicy smoked pork, diced red and green bell peppers, scallions, a little cayenne, fresh corn and cream) and an oven-roasted Tiger prawn, served with '06 Marques de Cacera Rose or Pink Brut Champagne.

Anyway, I think the dish needs a "wet" element to pull it together. It's got to be smooth (rather than chunky) in a complementary color (the yellow, red and green of the macque choux and the pink of the shrimp are pretty distinctive) yet not muddy the flavors.

I'm playing with the idea of a compound cayenne & parsley butter or a chilled, roasted red pepper/buttermilk coulis. So far, neither is particularly inspiring.

Your thoughts?

 
I'm guessing not ketchup! No idea what sauce to use, but can I come to the birthday party? ;o)

 
A white cheese sauce? or just some Mexican white liquidly -type sour cream or

thinned creme fraich? since you already have some assertive flavors & colors already maybe consider going on the mild side?

 
Steve2, have you considered giving other DH's cooking lessons?

I will sign mine up for the first lesson. The last thing he offered me was to go get a can of Campbell's chicken n' noodle when I had a cold.

 
Yep, I'd go for the roasted red pepper coulis. Maybe with thyme? Not sure about the buttermilk.

Could the sauce be a bit underwhelming with the addition of milk?

 
First things first... WOW what an impressive menu.

I think just the parsley butter will be enough as its got the right color and complimentary flavor without fighting the dish. Adding cayenne when it's already in the dish I think may be redundant as will red pepper.
and btw I'll be in LA on 12/16 I'm invited aren't I?!

 
Wow, thanks for the input. I thought the menu was fairly simple but maybe I'm fooling myself? >>

Let me address your posts:

Several of you have suggested a variation on a butter sauce which I think is a terrific idea. Charley PM'd me with the idea of a Crystal Hot Sauce Beurre Blanc which struck a chord.

I think I'll probably do that, looking to keep it as thin as possible and just nap the tops. Reduce or eliminate the cayenne in the macque choux, maybe throw in a little minced parsley and/or chives for color.

As several of you know, this is my avocation. Years ago, theatre was my avocation and recreation but after making my living at it for 25 years, it's no longer a hobby, it's my job and much of the irresponsibility that can accompany a hobby has had to be put aside.

I just love to cook and eat. Fortunately, I have the means and time to do both (perhaps a little too much of the latter but what can you do?)so when I'm not at the theatre, I'm at the stove.

Proficiency is simply a matter of trial and error and believe me, I've erred FAR more than most.

Anyway, thanks again for all your input. I really appreciate this site and its habitués.

 
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