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Gosh, I am glad you started a separate thread! I didn't know that the recipes were chosen. Please, someone, post them here! I can't wait.
Did LJ pick all the dishes? or was it collaborative? I can't wait to see what was chosen! LJ has great taste!
"Time you enjoy wasting is not wasted time."
Laura
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Oh sure I post the info over in another thread....don't I look sillier than normal? I would have been back sooner but when a James Beard Nominated Best Chef of the Year for two years running calls your CELLULAR phone you answer...
Here is what I put in the other thread...
Either the Pan Roasted Pork Chops with Bourbon Sauce from issue 33 in 2002 (and whatever the recommended side is for it in the magazine) OR the Steak au Poivre with Brandy Cream Sauce from issue 39 in 2003. That would be a big ditto on the sides for that on too.
I only have the two most recent issues as I didn't even know the magazine existed until I came to the forums...
If you have either recipe or both those are the two I am leaning toward. The pork as I am now an "Iowa boy" and the steak dish as it is a "classic" that any Chef would have been proud of making right not too many years ago...
There you go...any ideas on the sides if the magazines don't have them I am game. As for a dessert...if anyone is so inclined, the spice cake recipe Billy posted around here somewhere. I think it may be in the April Fool's Dinner or the other one he started that grew way out of proportion as we are fond of doing.
"Ponder well on this point: the pleasant hours of our life are all connected, by a more or less tangible link, with some memory of the table."-Charles Pierre Monselet, French author(1825-1888)