Also rememeber that back in "Pirtate days" there the sea fairing folk
were English (mopst all the pirate captins were english) Spanish,
Portugeses and Americana, with the pirate bases on French controlled
islands (think Creole food). SO many other options.
Also remember when selection dishes, we are cooking for "your
parents/grandparents" as well as kids. Many of the old timers are set in
their dietary ways and have fixed tastes they like. If we have the
option of making a "spicy" dish then maybe a less spicy dish version as
well. (Think about the Thai and Chinese restaurants that allow you to
select how hot you want it." Please post a recipe for your dish so we
can make a menu to post with the ingredients listed for people with food
"allergy/issues". I will take care of that end of things once I get the
recipes.
Terry H.
On 8/25/2011 4:23 PM, Stefan Creaser wrote:
Ok, here are a few sites to look at for menu items:
http://recipeisland.com/
http://www.islandflave.com/recipes
http://www.caribbeanchoice.com/recipes/main.asp
For a start. I just google'd Caribbean recipies...
So, with Terry's sense of urgency (we need that!) let's aim to have an outline
of the menu by Saturday week, perhaps meet at my house with samples? Sure we
can change later, but that of course comes at a cost.
Cheers,
Stefan
-----Original Message-----
From: Terry Holsinger [mailto:[email protected]]
Sent: Thursday, August 25, 2011 3:54 PM
To: galen falgout
Cc: Stefan Creaser; [email protected]; [email protected];
[email protected]; [email protected]; Matthew Zappitello
Subject: Re: [tcrcooks] Menu...
Ok, we only have 7 weekends till TCR IF we count this one.
We need to get this menu figured out quick.
We need to figure out exactly what DISHES (recipes) we are going to have
and who is going to cook what. We need to test cook those dishes unless
it is something that the cook is used to cooking, and need to make sure
the different dishes fit together somewhat as a meal, sort of.
Stef, home-made sausage is out, no time, we still need to go and
select/collect the cow, kill the cow, butcher said cow, figure out how
to cook a WHOLE cow (not just the choice bits) cook said cow, and also
make sausage out of the other bits (also remember this will be a lean
range feed animal so low on the fat content, same as the wild boar we
SHOULD be getting , also will need to go and get that) and at the same
time figure out the rest of the menu, purchase ingredients, prepare
ingredients, and get out to and set up at the site (fill propane tanks,
service cookers, haul trailers out, set up tables, find servers, etc,)
then feed 500 folk on site. Not really enough time unless we all have
all the weekends free till then and I know "we" don't.
Sandi has given us two "side dish" options so far
"Congri arroz: Cuban black beans and rice dish. Cheap, easy, and
vegetarian. Often served with fried bananas/plantains.
Jamaican cornbread: Spiced version of cornbread with coconut in it. Had
it at the Jammin' House Cafe in Marble Falls. I can prob rip off the
recipe."
Clearly we are looking at cooking some Beef and wild pig, but how, and
what else for a main? Chicken? Fish?
Are we going to have appetizers (sausage bits?) for the line before (to
help keep the grumbling down)?
Desert may be Matt's suggestion of pineapple upside down cake.
(Pineapple is pacific ocean in origin, correct?)
Leaves the whole rest of the menu open......
Terry H.
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