Opinion's please...Informal Wedding Menu. Changes? Suggestions?

REC: Chicken Marbella from the Silver Palate

* Exported from MasterCook *
This can be served warm, cold or room temperature.


CHICKEN MARBELLA

Recipe By :Silver Palate
Serving Size : 10 Preparation Time :0:00
Categories : Poultry

Amount Measure Ingredient -- Preparation Method

4 chickens -- 2/12 # each,
quartered
1 head garlic -- peeled and puréed
1/4 cup dried oregano
coarse salt and freshly ground pepper
1/8 cup red wine vinegar
1/2 cup olive oil
1 cup prunes
1/2 cup green olives -- pitted
1/2 cup capers -- with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup Italian parsley or cilantro -- finely chopped

In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Preheat oven to 350º Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear yellow juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat. To serve Chicken Marbella cold, cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juice over the chicken.
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I can suggest some appetizers that can be made ahead and serve well.

I have posted the Balsamic Onions and Cheese several times and they are really good. Best served at room temperature

Balsamic Roasted Pearl Onions & Cheese
Serving Size : 24

1 1/2 pounds pearl onions
1/3 cup olive oil
1/4 cup balsamic vinegar
salt and pepper
3/4 pound fontina cheese -- 1/3" cubes

Preheat oven to 375 F. Blanch onions in boiling, salted water 30 seconds; drain. Slice off the root end. "Peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.

Whisk together oil, vinegar, salt and pepper. Put onions in a roasting pan, add oil-vinegar mixture, and toss to coat well. Bake until tender, about 25 minutes. Remove from oven and let cool in pan. Taste; adjust seasoning as necessary.

To serve, place 2 onions and 1 cheese cube on each cocktail skewer.

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NOTES : The onions can be roasted a few days ahead; the cheese can be cubed and wrapped in plastic a day in advance. The cheese will cube better if cold, but both onions and cheese taste better at room temperature.


These shrimp are the best! I don't know if it would be to costy though. They do need to be served cold so I put the shrimp in a bowl with the lemon slices and then set that bowl into a larger bowl filled with ice. They stay nice and cold.

Cajun Shrimp
Serving Size : 20
Categories : Appetizers
Amount Measure Ingredient -- Preparation Method

2 quarts Salted Water
1/2 lg. Lemon, sliced
3 pounds Shrimp, cleaned/unpeeled
1 cup Vegetable Oil
2 tablespoons Tabasco Sauce
1 1/2 teaspoons Garlic, minced
3/4 teaspoon salt
3/4 teaspoon Seafood Seasoning,French's®
3/4 teaspoon Basil,Dried,Ground
3/4 teaspoon Oregano
3/4 teaspoon Thyme,Ground
1 teaspoon Parsley,Fresh,Chopped
1 head Lettuce

Clean shrimp by removing head and legs. Place into boiling water and cook until done ( about 3-5 Minutes ) drain and put ice into shrimp to cool them as quick as possible. Continue cleaning them by removing the shell and vein ( leave the tail and last segment of shell on ).
Combine the remaining ingredients except lettuce, beat with a wire whisk. Pour over shrimp; toss. Cover; chill 8 to 24 hours. Turn occasionally. Drain and serve in a lettuce lined shallow bowl. Serve cold.
The hot sauce seems to get diluted by the oil so you might need to adjust the amount of hot sauce to your individual taste.



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This eggplant dip is delicious and looks so pretty filled into the hollowed out eggplant shells. It would work nicely because it is best at room temperature.

Moroccan Eggplant Dip

Recipe By :
Serving Size : 20
Categories : Appetizers Catering

Amount Measure Ingredient -- Preparation Method1 large eggplant
1 tablespoon lemon juice
1/4 cup olive oil
1 green pepper -- seeded and diced
2 celery stalks -- diced
1 onion -- diced
1 large carrot -- diced
1 clove garlic -- minced
1 tablespoon red wine vinegar
2 tomatoes, peeled -- seeded and chopped
2 tablespoons cilantro leaves -- chopped
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Pita bread

Cut eggplant in half lengthwise. Use a spoon to scoop out pulp, leaving a 1/2" shell; reserve pulp. Brush inside of eggplant shells with lemon juice to prevent browning; set aside. Steam reserved pulp until tender, about 8 minutes. Chop and set aside.

In a large skillet, heat oil. Add green pepper, celery, onion and carrot. Saute until vegetables are tender, 4 to 5 minutes. Stir in garlic, vinegar, tomatoes, cilantro, basil, salt, cayenne pepper and cooked eggplant pulp. Stirring occasionally, cook over medium heat 10 to 15 minutes or until vegetables are very tender. (Mixture can be refrigerated at this point. Bring to room temperature to serve.)

Spoon cooked vegetable mixture into eggplant shells. Cut pita bread into wedges and serve along side.

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I know you didn't mention a veg dish but this Grilled Tuscan Vegetables

would be perfect for a buffet. So tasty and also served at room temperature. I always make them a day in advance cause they taste better the next day.

Grilled Tuscan Vegetables


Serving Size : 10

Amount Measure Ingredient -- Preparation Method

1 clove garlic -- minced
3/4 cup olive oil
1/4 cup red wine vinegar
1/2 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon salt
1 teaspoon black pepper
3 small eggplant
3 small zucchini
3 small red bell peppers
3 small yellow bell peppers

Place first 7 ingredients in a small bowl and mix well.

Cut each eggplant and zucchini lengthwise in half. Cut each pepper lengthwise in half; discard seeds.
Preheat broiler. Arrange vegetables, cut side down in broiler pan and brush with 1/3 cup of dressing. Broil vegetables 7 minutes. Turn; brush with 1/3 cup dressing. Broil 8 to 10 minutes until fork-tender. Remove vegetables to bowl. Pour dressing from pan and remaining dressing to coat well. Refrigerate at least 4 hours to blend flavors, stirring occasionally. Bring to room temperature and drain before serving.

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NOTES : May be prepared 1 day in advance.

 
Here ya go: Pacific Rim Caesar Salad:

PACIFIC-RIM CAESAR SALAD

(Note: I didn't add the 1/2 cup vegetable oil or the parmesan cheese - may try it another time. I used about 2/3 - 3/4 head of romaine, plus a few sliced mushrooms).

"Top this salad with seared tuna or scallops to make it into a main course for four." (one reviewer served it with grilled shrimp).

INGREDIENTS:

1 tablespoon sesame seeds
1/4 cup fresh lime juice (I used 3 Tbsp)
2 tablespoons mayonnaise
1 tablespoon chopped peeled fresh ginger
1 tablespoon minced lemongrass* (I used 1 Tbsp lemon zest)
1 tablespoon sesame oil
1 tablespoon fish sauce (nam pla)** (I used 1 Tbsp low sodium soy sauce)
2 garlic cloves, peeled (I used 3 large)
2 teaspoons chili-garlic sauce** (First two times I used 1/2 tsp Asian chili sauce, last time I used 1/4 tsp)
1/2 cup vegetable oil (I omitted this)

1 large head of romaine lettuce, torn into bite-size pieces (about 15 cups loosely packed) (I used about 2/3 - 3/4 head)
1 cup (packed) grated Parmesan cheese (about 3 ounces) (I omitted this)

DIRECTIONS:

Heat heavy small skillet over medium-low heat. Add sesame seeds and stir until toasted and golden, about 3 minutes. Set aside.

Combine lime juice and next 7 ingredients in processor; process until well blended. With processor running, add vegetable oil in slow stream; process until slightly thickened. Season dressing to taste with salt and pepper.

Place lettuce in large bowl. Add dressing and 3/4 cup Parmesan; toss to combine. Divide salad among 6 plates; sprinkle with remaining Parmesan and toasted sesame seeds.

* Available at Asian markets and in the produce section of some supermarkets.

** Fish sauce and chili-garlic sauce are available at Asian markets and in the Asian foods section of many supermarkets.

Makes 6 first-course servings.

Bon Appétit - R.S.V.P. -December 2001
SideBern's, Tampa, FL

http://www.epicurious.com/recipes/recipe_views/views/105973

 
I've never done a buffet before, so I don't really know what type of chicken dishes would hold up

the best without drying out. Obviously, those with an ample amount of sauce, but I'm sure there are other variables. I hope Joe chimes in here - he has lots of experience.

 
Shrimp In Green Mayo: I found this recipe for Joe and he served it at his wedding.

TAPAS- SHRIMP IN GREEN MAYO

*NOTE: Joe suggests serving the sauce separately, rather than mixing it with the shrimp.

"Place stacks of coloured napkins & a supply of fancy toothpicks nearby - no need for dishes & cutlery at a tapas party!"

INGREDIENTS:

* 1/2 cup mayonnaise
* 1/4 cup minced parsley
* 2 teaspoons capers, finely chopped
* 1/4 teaspoon dried oregano
* 1 clove garlic, minced
* 1 lb medium shrimp, cooked,peeled & deveined (30 - 40)

DIRECTIONS:

1. Mix first 5 ingredients in a medium sized serving bowl.
2. Add shrimp & gently stir until completely mixed. (suggestion: don't mix in shrimp - serve separately)
3. Refrigerate until ready to serve.

SERVES 10

http://www.recipezaar.com/85788

 
Orange Chipotle-Spiced Pecan Mix - This sounds great from T&T - posted by Marsha Tbay

Orange Chipotle-Spiced Pecan Mix

Ingredients:

1 tablespoon grated orange rind
1 tablespoon fresh orange juice
1 large egg white
2 cups pecan halves
1 tablespoon dark brown sugar
1 teaspoon kosher salt
1/2 teaspoon ground chipotle chile pepper
Cooking spray
1/2 cup sweetened dried cranberries

Preparation:

1. Preheat oven to 225 degrees.

2. Combine first three ingredients in a medium bowl; stir with a whisk. Stir in pecans. Combine sugar, salt and pepper. Add to pecan mixture; toss well. Spread mixture in a single layer on a jelly-roll pan coated with cooking spray. Bake at 225 degrees for one hour, stirring occasionally. Remove from oven; cool completely. Stir in cranberries.

The magazine says the dish can be stored in an airtight container for up to one week, but I guarantee it won’t last that long.

 
Another great appetizer: Salmon Canapes:

SALMON CANAPES

INGREDIENTS:

1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense mini pumpernickel rounds, squares, or quartered sandwich slices

DIRECTIONS:

1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.

Serves 6

 
Yep, I was going to suggest it if Meryl didn't.. It's a great do-ahead. Never mind the fact

that I was still doing it an hour before the guests arrived smileys/wink.gif Other do-ahead hors d'oeuvres: a duo of tapenades (green olive and black olive. Sometimes I make it a trio with Frances Maye's balsamic red peppers.) and pate. A big antipasti platter that includes the usual salamis and cheeses, olives and pepperoncinis, but also Julia's Greek Mushrooms, Anne Casale's artichoke hearts, and roasted red peppers.

I think salmon is right on, smoked or otherwise, and I might choose a cold poached salmon with cucumber sauce--Julia's (I've posted it a dozen times but I'll find it if you need it.) You may need a big platter of either asparagus or green beans, cold with vinaigrette, surrounded with cherry tomatoes.

For a salad, how about doing Pat's Tuscan Style Steak and Arugula Salad, without the steak. It's the best way I know to serve arugula.

Or, if you need beef, do it with the steak.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=42526

 
Sorry,IMO, the only chicken dish that goes well with ham is Fried Chicken

Unless you offered a chicken salad on the buffet.

 
Traca, for the beef eaters, I would suggest adding another entr

grilled London Broil. Those would go well with the scalloped potatoes and green beans or a green bean salad (as Meryl suggested) for the beef and ham.

For appys, cocktail meatballs (I have a recipe I doctored up with horseradish sauce).

Hmmm, have to think some more on this. Have fun with it!

 
I know what you mean. We need a Eat@ compound somewhere, for all of us foodies to retire to.

I sure wish you were a neighbor, how fun would it be to have morning coffee with you!

 
I am sure it would work, but you would have to be very dilagent about the time.

Boneless skinless chicken thighs would work better, I think. It is a great recipe and works really well for guests. If you do the boneless chicken breasts, please report back. I have some family who will only eat boneless chicken and would love to add another chicken recipe to feed them.

 
These were a big hit last night, not one left.

I really liked the addition of the basil to them.

 
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