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Old 05-22-2010, 03:31 PM
 
Location: Looking East and hoping!
28,227 posts, read 21,849,768 times
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Quote:
Originally Posted by springfieldva View Post
Crab stuffed shrimp - it takes time to peel the shrimp/pick through the crab meat so I only make this on special occasions.
You just brought back a memory of entertaining years ago. Indiviual oven proof dishes with flounder filets on the side, shrimp around that and jumbo scallops down the center drizzled w/garlic butter. Side of pasta w/oil n garlic.
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Old 05-22-2010, 09:04 PM
 
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It's an individual thing really. I don't cook to impress as much as I cook to comfort and please my guests. So what I cook depends on what I know about them and what makes them happy. I usually also try to throw one thing new into the mix to keep things interesting. For example, one of my friends LOVES country captain... a very basic and old-school chicken dish. So I make that and then I'll do an interesting side to keep things different each time. Something familiar and loved, something new... it's a good balance. If I'm cooking for people I don't know, I just do whatever is fresh and whatever I'm inspired by. If it's fresh and prepared well, generally it'll make people happy.
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Old 05-22-2010, 09:46 PM
 
Location: NW Indiana
44,355 posts, read 20,059,784 times
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Quote:
Originally Posted by LaceyEx View Post
You just brought back a memory of entertaining years ago. Indiviual oven proof dishes with flounder filets on the side, shrimp around that and jumbo scallops down the center drizzled w/garlic butter. Side of pasta w/oil n garlic.

Okay, Lacey......what time should we be there? That sounds fantastic!
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Old 05-24-2010, 05:24 PM
 
Location: West Palm Beach, FL
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Real Italian always works, especially here in the USA as people are surprised (they expect veal marsala or chicken piccata) about some dishes being "Italian".
I do however get some info about my guests' taste. If someone is crazy about meat or fish I go with that. My sesame crusted tuna steak cooked in a reduction of sauvignon, lemon juice and finely chopped basil is often well received.
Among other dishes, for those who like lamb, I had success with a couple of my lamb ossobuco recipes (slowly - 3 hours - cooked in Chianti/thyme sauce and served with a mint jam that I make with mint, sugar, lemon and a toch of Finlandia Vodka).

I could go on but the point is that it often depends on who's the guest, what he'she likes or dislikes.
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