The Dean Posted December 7, 2005 Share Posted December 7, 2005 Y'all may laugh...but a good quiche works well at something like this. You can make it the night before and just reheat in the microwave when you get there. And I'll bet BiB has a recipe for that too! Or you can buy one at a decent grocery store. 523945[/snapback] Real Men...and all that Link to comment Share on other sites More sharing options...
Ghost of BiB Posted December 8, 2005 Share Posted December 8, 2005 Real Men...and all that 523993[/snapback] Should I add my smoked duck, leek and shittake/portobello quiche to Fezmid's recipe stash? One has to be willing to make the home made rosemary-thyme piecrust, though. Anyway, here's the cranberry mimosa: 1/4 cup "plus" vodka 1/2 cup Champagne 1/2 cup cranberry juice Crushed ice 2 strips orange zest, each about 1/4 inch wide and 2 inches long Combine the vodka, Champagne, and juice in a large red wineglass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve. Yield: 1 cocktail Link to comment Share on other sites More sharing options...
The Dean Posted December 8, 2005 Share Posted December 8, 2005 Should I add my smoked duck, leek and shittake/portobello quiche to Fezmid's recipe stash? One has to be willing to make the home made rosemary-thyme piecrust, though. Anyway, here's the cranberry mimosa: 1/4 cup "plus" vodka 1/2 cup Champagne 1/2 cup cranberry juice Crushed ice 2 strips orange zest, each about 1/4 inch wide and 2 inches long Combine the vodka, Champagne, and juice in a large red wineglass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve. Yield: 1 cocktail 524315[/snapback] Nice. The Dean is now thirsty. Link to comment Share on other sites More sharing options...
Ghost of BiB Posted December 8, 2005 Share Posted December 8, 2005 Nice. The Dean is now thirsty. 524332[/snapback] Play with the proportions to suit your tastes. You should be pretty shidd faced after the 5th or 6th experiment. I sometimes add a dash of fresh lime juice, instead of the orange. The peel is pretty well for presentation, if it sits too long in the drink, the oils make it bitter. Martini theory. Link to comment Share on other sites More sharing options...
30dive Posted December 9, 2005 Share Posted December 9, 2005 Pooj - What did you bring? Did you try the sugar toast. -30- Link to comment Share on other sites More sharing options...
The Poojer Posted December 9, 2005 Author Share Posted December 9, 2005 did a smoked salmon and cream cheeze retatta...errrr...fritatta. Glad I did not do the sugar toast as someone brought in both krispy kremes and french toast. But that is a weekend breakfast i am going to try! Pooj - What did you bring? Did you try the sugar toast. -30- 526138[/snapback] Link to comment Share on other sites More sharing options...
Pete Posted December 9, 2005 Share Posted December 9, 2005 One of my favorite quiche recipes- 4 eggs 1 cup half and half 1/2 cup mayo 8 oz shredded cheese salt and pepper diced onion filling of your choice This quiche rock! Whenever I serve it people want the recipe Link to comment Share on other sites More sharing options...
Ghost of BiB Posted December 10, 2005 Share Posted December 10, 2005 One of my favorite quiche recipes- 4 eggs 1 cup half and half 1/2 cup mayo 8 oz shredded cheese salt and pepper diced onion filling of your choice This quiche rock! Whenever I serve it people want the recipe 526147[/snapback] Mayo...never thought of that. Interesting touch. Another mayo hint - when making grilled cheese, or ruebens or whatever, spread a light coat of mayo on the outside of the bread before you grill. Link to comment Share on other sites More sharing options...
Fezmid Posted December 10, 2005 Share Posted December 10, 2005 Mayo...never thought of that. Interesting touch. Another mayo hint - when making grilled cheese, or ruebens or whatever, spread a light coat of mayo on the outside of the bread before you grill. 527129[/snapback] In addition to butter? Link to comment Share on other sites More sharing options...
Ghost of BiB Posted December 10, 2005 Share Posted December 10, 2005 In addition to butter? 527132[/snapback] Brown in the butter, but don't spread it on the bread. The mayo gives a crispier surface, but not burnt. Home made mayo is best, because you get the texture and taste of the eggs, as well as the oils. But, Hellmans will do. Mayo, not "Sandwich Spread". Link to comment Share on other sites More sharing options...
Fezmid Posted December 10, 2005 Share Posted December 10, 2005 Brown in the butter, but don't spread it on the bread. The mayo gives a crispier surface, but not burnt. Home made mayo is best, because you get the texture and taste of the eggs, as well as the oils. But, Hellmans will do. Mayo, not "Sandwich Spread". 527164[/snapback] Hmm, I've always just spread the butter on the bread when making grilled cheese. I'll have to try it this way next time. CW Link to comment Share on other sites More sharing options...
Ghost of BiB Posted December 10, 2005 Share Posted December 10, 2005 Hmm, I've always just spread the butter on the bread when making grilled cheese. I'll have to try it this way next time.CW 527166[/snapback] Let me know what you think. I'm about to make a couple grilled bacon and swiss sammiches with some minestrone for lunch. Link to comment Share on other sites More sharing options...
aussiew Posted December 10, 2005 Share Posted December 10, 2005 I'm about to make a couple grilled bacon and swiss sammiches with some minestrone for lunch Couldn't get any of us chicks to make you a sammich? Cablelady? Shame on you, neglecting BiB. Link to comment Share on other sites More sharing options...
Ghost of BiB Posted December 10, 2005 Share Posted December 10, 2005 Couldn't get any of us chicks to make you a sammich? Cablelady? Shame on you, neglecting BiB. 527220[/snapback] The only TSW Bills hottie I'm aware of in DC just got married. Link to comment Share on other sites More sharing options...
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