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Dinner Party to end all dinner parties..HELP!

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  • Dinner Party to end all dinner parties..HELP!

    Hi Folks

    Anyone got any great menu suggestions for a dinner party I am hosting this weekend. My plan is to cook all paleo, but not tell anyone until the end and shock them at just how amazing eating primal can be!

    Looking for any input. Maybe a killer main or tapas to die for? Nibbles? Desserts?

    You folk are amazing, thanks for any help!

    Peace,
    D

  • #2
    Originally posted by thedannymartin View Post
    Hi Folks

    Anyone got any great menu suggestions for a dinner party I am hosting this weekend. My plan is to cook all paleo, but not tell anyone until the end and shock them at just how amazing eating primal can be!

    Looking for any input. Maybe a killer main or tapas to die for? Nibbles? Desserts?

    You folk are amazing, thanks for any help!

    Peace,
    D
    Sounds like fun! How many are you having over, and will you have any hired help to assist? /Lu
    ----------------------------------------
    F, 48, 5'10"
    Start Date: 25-06-12 @ 161lbs
    Goal Reached: 30-09-12 @ 143lb. Now bouncing between 145lb - 149lb. I'd like less bounce and more consistency :-)

    Started Cross Fit 20.12.12 ---- Can't wait to submit my success story on the 1st anniversary of starting primal.

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    • #3
      8 in total, so not a massive number.

      I have one able assistant and two children who will chew my ankles and shoot Nerf darts at me whilst I cook!

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      • #4
        There are tons of impressive dishes, from appetizers to desserts, on Chowstalker/Dessertstalker, I've been on there for the last hour trying to figure out what I'm making for dinner.

        Anything wrapped in bacon/pancetta is usually a hit. Soups are easy for starters, there are tons of really decadent (and gorgeous looking) yet simple Paleo soup recipes out there. If you're not strict Paleo, Pao de Queijo (Brazilian cheese bread made with tapioca) is yummy and fools many. I find it's easier when cooking for visiting family (non-primal/paleo) to keep to dishes that were already paleo/primal to start with -- roasted chicken, beef roast (or prime rib if you're fancy), steak, taco salad bar (optional tortillas/chips) etc. Pair a meat with a decadently jazzed up veggie dish, and you're set.

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        • #5
          Off the top of my head, this would be pretty fabulous.

          As an appetizer, I'd prepare oysters Rockefeller - 2 dozen for 8 people to have with drinks is enough to stimulate the appetite. Can be made ahead and baked off in less than 15 minutes. Can't miss.

          For the sit-down, you could start with a soup or salad. A simple roasted beet and goat cheese over microgreens with a basic vinaigrette (touch of dill?) is always a good choice. Soup is an easy make-ahead, a curried zucchini can be whipped up in no time.

          For the main course, I'd consider roasting off mustard-encrusted rack of lamb to medium rare. I adore lamb, and people who don't are likely the victims of poorly prepared lamb. Alternatively, roasting a nice piece of salmon is the epitome of simplicity. Halved and roasted Brussels sprouts are hearty sweet-savory veggies this time of year, and buttery baked sweet potatoes would make a nice accompaniment.

          My favorite Primal dessert is chocolate souffle, but that can be intimidating. If not, bake individual souffles in ramekins to reduce baking time; the intermezzo will allow guests time to digest. Strawberries dipped in dark chocolate or a berry cobbler with Primal topping (and whipped heavy cream) also come to mind.

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          • #6
            hors d' oeuvres: fruit/smoked meat/cheese anti-pasto platter

            starter: Soup/broth

            main: Butter Chicken or other indian dish (really, this can be any sort of roast meat, the real secret for awesomeness is in the seasonings you use). If you don't want to use rice as the base, shredded steamed courgettes/cauliflower are good substitutes
            OR Roast/Baked/Fried Lamb/Beef/Fish/Chicken with baked/mashed root vegetables and a fancy salad

            dessert: Baked bananas/apples topped with cinnamon and dark chocolate, served with cream
            OR Strawberries dipped in dark chocolate
            Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

            Griff's cholesterol primer
            5,000 Cal Fat <> 5,000 Cal Carbs
            Winterbike: What I eat every day is what other people eat to treat themselves.
            TQP: I find for me that nutrition is much more important than what I do in the gym.
            bloodorchid is always right

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            • #7
              Originally posted by Finnegans Wake View Post
              For the main course, I'd consider roasting off mustard-encrusted rack of lamb to medium rare. I adore lamb, and people who don't are likely the victims of poorly prepared lamb.
              Sorry to hijack but - I have trouble liking lamb. It's got a strong flavor that I just can't get used to. Is that just lamb, or is that "poorly prepared lamb" and if so what do you do that makes it taste good? Is it all in the seasoning, or is lamb meant to be slow cooked, or what?
              High Weight: 225
              Weight at start of Primal: 189
              Current Weight: 174
              Goal Weight: 130

              Primal Start Date: 11/26/2012

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              • #8
                The thing with lamb is to not overcook it. It should be a beautiful pink in the center. Seasoning is important too, but lamb does really have it's own sort of earthy, herby flavor. I think it's wonderful.

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                • #9
                  The better quality the meat is, the less cooked it should be.
                  Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

                  Griff's cholesterol primer
                  5,000 Cal Fat <> 5,000 Cal Carbs
                  Winterbike: What I eat every day is what other people eat to treat themselves.
                  TQP: I find for me that nutrition is much more important than what I do in the gym.
                  bloodorchid is always right

                  Comment


                  • #10
                    The last dinner party I had I made a smoked salmon roulade with griddled asparagus to start with (really simple - cream cheese, squirt lemon juice, pepper, pinch chilli powder and smoked salmon trimmings in the Magimix, blitz until blended, then lay strips of smoked salmon on a sheet of clingfilm, put the pate in the middle and roll and chill until firm), followed by slow roast pork belly done over root vegetables and garlic, with some broccoli as well, and then I made a dark chocolate mousse for pudding (just melted chocolate, egg yolks and beaten egg whites - no sugar or anything else - very rich and you only need a tiny bit!) with some raspberries on top of each portion.

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                    • #11
                      It's hard for me to understand people disliking lamb and makes me a little sad. I "grew up on NZ beef and lamb" (quote from a childhood advert) and love it. Sadly lamb became too expensive here for a while, but now it is back on the menu at my place at least once a week.

                      Roast lamb is so easy, best done reasonably slowly until tender but fully cooked (I disagree with those who want it left pink). Leftovers minced and turned into shepherds pie, or sliced onto a lettuce salad.

                      Lamb chops can be done in the slow cooker with an apple and onion and perhaps a little mint sauce, until so tender they fall off the bone. Ovengrilled lamb chops come out completely differently, but I think I love them even more as the skin goes a little crispy. I place them on a rack and collect the dripping in a tray beneath, that then is a wonderful spread or fat for cooking in (as a child I would have it on bread or toast with salt, now maybe I fry mushrooms or courgettes in it).

                      The bones make amazing broth for vege soup, or you can use a knuckle bone with the meat still on for a meat and vege soup.

                      Lamb curry seems a bit of a waste to me as it hides the taste, but perhaps would be a good intro dish for someone trying to get used to it.
                      Annie Ups the Ante
                      http://www.marksdailyapple.com/forum/thread117711.html

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                      • #12
                        Canape upon arrival?
                        living in the ice age: Cucumber, Smoked Salmon, Blue Cheese & Caviar Canapés
                        Paul
                        http://www.pjgh.co.uk
                        http://www.livingintheiceage.co.uk

                        "... needs more fish!"

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                        • #13
                          Look here:
                          http://www.facebook.com/JustEatingRealFood?fref=ts

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                          • #14
                            Originally posted by EagleRiverDee View Post
                            Sorry to hijack but - I have trouble liking lamb. It's got a strong flavor that I just can't get used to. Is that just lamb, or is that "poorly prepared lamb" and if so what do you do that makes it taste good? Is it all in the seasoning, or is lamb meant to be slow cooked, or what?
                            With all apologies to Annieh, I understand perfectly. For years the only lamb I had ever been served was at horrid Easter buffets, with an off-putting flavor at best. Luckily, a friend of mine married a Greek man, and I have had a lamb re-discovery! It's now probably my very favorite meat. Quality sourced meat prepared simply, it can't be beat. (Just went to the best restaurant in the area recently with friends, and when the waitress announced the lamb special, three of us picked our jaws off the floor - there wasn't much talk from us, either!)

                            Rack of lamb is just wonderful, a nice clean tasting meat, bursting with grass-fed goodness! Just the perfect balance of lean pink meat to fatty flavor-bombs. I'll often cut the rack into individual ribs, marinate briefly in olive oil, garlic, rosemary, S&P, and a tiny tiny bit of molasses (!) for caramelization. Wipe the ribs dry, plunk them in a pan heated medium-high with a tiny bit of olive oil just before the ribs go down... a couple of minutes per side, medium rare perfection.

                            Take a whole leg of lamb and use the same marinade (or sub oregano), sans the molasses, and grill low and slow with a nice wood smoke like hickory. Yum, and yum.

                            Good lamb literally makes me so happy it causes the hair on the back of my neck to stand up. DEFINITELY worth trying again if you, like most Americans, have a bad opinion or just never eat it. In fact, I think it's what's for dinner!

                            Annieh: I adore lamb in Indian dishes (rogan josh, lamb korma). Curry may overwhelm it, but lamb can hold its own to spice.

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                            • #15
                              Really easy, but always a hit...blanched green beans with kosher salt and dill weed. Only use fresh green beans.
                              Primal since 4/7/2012

                              Starting weight 140
                              Current weigh 126

                              www.jenniferglobensky.blogspot.com

                              Jennifer

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