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Something Special

abundellabundell Posts: 57
edited 10:47AM in EggHead Forum
We have a dinner group... five couples... we're all good friends... and we take turns hosting. I wouldn't call it uppity gourmet by any stretch, but we do like to be creative and a little out of the ordinary.

We're hosting next, and I wanted to try something interesting and different on the egg. As an example, one time I did a cedar planked brie with raspberries and peach brandy sauce (legourmettv on youtube). btw... not as good as it sounded.

I'm open to any regularly available meat, fish or fowl. My thought is to do an entree and either a side dish or an app. But it would be cool to try something a little off the beaten track.

Cheers.

Comments

  • HossHoss Posts: 14,600
    Nibblemethis and the btls cook some "off the beaten path" dishes sometimes.They look really good.I would suggest a paella.
  • BigABigA Posts: 1,157
    Remeber you anything you cook in an oven you can cook in the egg.
  • BobSBobS Posts: 2,485
    Here is a recipe, from the BGE cookbook that I think is really excellent. The sauce is just wonderful.

    I do have a couple of hints.

    I double the ingredients for the marinade.

    I always use dried cranberries for the sauce instead of fresh cherries and I like it even better.

    Also, I add the butter, after adding the cornstarch. Be sure to wisk the butter over very low heat and just allow each piece to melt before adding the next piece.
  • FidelFidel Posts: 10,172
    Parcook a seeded and cored jalapeno, then stuff it with seasoned cream cheese. Stuff that into a partially deboned quail, then wrap with bacon and grill direct until done.

    You can serve with a garlic-parmesan sauteed spinach or broccoli and a nice mushroom risotto.

    QuailRawStuffed.jpg

    QuailDone.jpg

    QuailPlated2.jpg


    One of my favorite all-time cooks.
  • Carolina QCarolina Q Posts: 10,835
    I really like this. Tuna with a cilantro sauce. I pass on the avocado, but whatever floats your boat. Nice served over rice. You can mix up the sauce in advance and of course, the tuna takes 2 minutes tops. High heat, quick sear. Very simple, very good.

    http://www.foodnetwork.com/recipes/tyler-florence/pan-seared-tuna-with-avocado-soy-ginger-and-lime-recipe2/index.html

    My mom HATES tuna, but she loves this!

    I will not eat oysters. I want my food dead. Not sick, not wounded... dead.

                                                      Woody Allen

    Michael 
    Central Connecticut 

  • BobSBobS Posts: 2,485
    Fidel, that looks wonderful!!! I made a copy of the recipe and called it ABT Stuffed Quail. :laugh:
  • Did you forget to put in the recipe?
    Judy in San Diego
  • ShedFarmShedFarm Posts: 499
    You might want to keep in mind that Cilantro can taste two different ways to people, one of them being exactly like a bar of soap (I'm in that group). I'd hate to have one of your dinner guests feel like you were washing their mouth out with soapy fish.
    BJ (Powhatan, VA)
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