Reptile & Amphibian Forums

We know what we make well that are fan favorites in our family/friend circles (meatloaf), but what do you make when you want to awe someone. What is your "Fancy" meal... Your "Special" meal... that you'll make on occasion...
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Tammy
Stanley and Pookey

One day I'd like to make a Beef Wellington or a Standing Rib Roast, but I just don't have parties that large... I take a large pan of ribs to other people's parties on request... If I do have a large group, it is usually over the holidays and with a lot of kids... Traditional turkey and ham go over better with small children than something like Beef Wellington...

But, I have made surf and turf (lobster tails and a small steak filet) for special occasions... I also have a Mediteranean Lamb and Green Bean Dish I'll make that is fairly simple but has very unusual spices in it and tastes wonderful... I'll substitute pork for the lamb depending on who is visiting...

I have friends that are always trying new recipes and I am jealous. I generally stick to tried and true recipes, mostly family favorites and things I've made for years... I'll break out once in a while with a new recipe... I took a corn salad to a picnic recently that I got the idea from on the Food Network... Was a big hit, it was unusual...
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Tammy
Stanley and Pookey

A few times, Paula and I have made a Mexican meal of my killer enchiladas, salsa, Spanish rice, tortilla chips and poppers. Then we serve it all up on a set of Mexican dishes that we purchased at Kohles. It looks very impressive! We've even taken pictures of it. Too bad that I don't know how to size pictures so that I could post it on here (if I even knew where those photos are now). Another time, I made tamales in corn husks along with both red and green salsa from scratch. It turned out great but was a little too much work for me to want to repeat it.

Another thing that we go all out on is Thanksgiving dinner, with the china closet dishes and all. Paula makes killer deviled eggs. She very patiently decorates each and every one, carefully placing the paprika, olives slice, and parsley on the top of each one. Then each egg is placed in a deviled egg dish, with a fancy lettuce leaf under each egg. They are truly a work of art. She was around three when she first started helping to make deviled eggs and now she's a master at it, doing it from start to finish. We do boil them though and let them cool. The job is hers from that point on.
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Ruby and the Kitties
Simba, Samantha, Katrina & KatyKatt
Meow!! Meow!! Meow!! Meow!!

How wonderful to do nothing and then rest afterwards. Meow!

There are a couple of the Italian dishes that I make that generally takes some time for preparation and a couple of deserts - the meals are cannolini and calzones and the deserts are a three-layer Italian Cream cake and cannoli.
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Boris's Human, Pam

If I do have a large group, it is usually over the holidays and with a lot of kids...
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An event without kids? Haven't had one in years...

I use to be known for my sugar cookies. I have maybe 60 cutters and would doll them up for the event, but they take time to do all the icing. And I get a lot of requests at potlucks for pepperoni rolls since they are kid friendly. Other requests are for my raspberry cake, but it starts with a box...

I have visions of doing salmon cakes like I've seen at Whole Foods or crab cakes but it's a waste of product to attempt it on the weekend when it's just BSM and me, and if there are more folk its means we've travelled.

I guess I haven't done a major WOW! meal in years that didn't feature a turkey or ham if not both. Hmmm....I should do something to fix that -

I have visions of doing salmon cakes like I've seen at Whole Foods or crab cakes but it's a waste of product

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I make salmon cakes all the time; crab occasionally. They don't take much to make and make enough for a couple people -- are you talking about a bulk purchase of something?
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Tammy
Stanley and Pookey

I have visions of doing salmon cakes like I've seen at Whole Foods or crab cakes but it's a waste of product

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I make salmon cakes all the time; crab occasionally. They don't take much to make and make enough for a couple people -- are you talking about a bulk purchase of something?

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I have my mom's recipe for salmon cakes made with canned salmon and crackers, but the ones at Whole Foods took it to a new level. It's just by the time I pay for fresh salmon, fresh herbs, yellow and red pepper etc....the food budget for the weekend is blown. It's cheaper to just buy them ready to heat which defeats the thrill of cooking.

I have my mom's recipe for salmon cakes made with canned salmon and crackers, but the ones at Whole Foods took it to a new level.

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I use my Mom's salmon/cracker recipe (sounds the same) occasionally, but a few years ago I was turned on to an Old Bay seasoning envelope you add to fresh (or canned) salmon. It is mayo based. Very good. Sent it to Mom and she uses it instead of the cracker recipe, as well... I find it in the spice aisle or fresh seafood case...
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Tammy
Stanley and Pookey

Any wow! meal in our house is made by hubby- he has the best roast beef of anyone. I would be afraid to cook a 22 lb roast (never mind how much the sacred cow cost!). As for me, his grandmother's golumbki (polish cabbage rolls) are my specialty. It destroys the kitchen for an afternoon, but everyone raves about them. Made over 100 for a neighbor's party a few years ago. Helps to marry a man who loves to cook, now if only I can teach him how to clean up......

Hmmmmmmmmm, cant say that I have one. Used to love to cook but just dont have the time or energy anymore, sighhhhhhh
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PHTessie