Been without internet for the last four days so I didn’t post the final menu for out New Years dinner/party.
Appetizers:
Vegetable platter: celery, carrots, cauliflower, broccoli
Dipping sauces: Red Pepper Cream Sauce (South Beach CookBook), Ron’s tomato sauce, Peanut Butter Dipping sauce (South Beach CookBook), Modified Macon Salsa with Pita Chips
Sautéed Shrimp and South Beach Shrimp Cocktail(South Beach CookBook)
Entrees:
Buffalo Wild Wings wings, medium and hot.
Steak Kabobs (South Beach CookBook)
Deserts:
Strawberries with Velvety Chocolate Dipping sauce. (South Beach CookBook)
Apple Soufflé.(South Beach CookBook)
I also attempted to make Chef Menon’sEggplant in tangy chilli sauce, but it didn’t work for me.
The Soufflé looked awesome coming out of the oven. But when you cut into it the bottom half was soaking wet. I don’t know if the apple’s were too wet or if I did something else wrong. You could still eat it, but it tasted like eggs with apples in it.
Kabob’s were a big hit. The peanut butter dipping sauce listed in the appetizers was actually for the kabobs, but since there was so much of it I served it with both. My wife enjoyed the kabobs so much I made them again on Sunday for us and some friends. For new years I just used the steak I had which was a New York Strip and pretty thin. It tasted great, but didn’t seem to be enough beef. For Sunday I use sirlon like the recipe called for, and there was a lot more beef.
I’ll post some pictures later.
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