Prix Fixe Menu #1 - The Firearms Forum

CountryGunsmith · 11-08-2004, 05:16 PM

As some of you may know, the wife and I would love to open an intimate restaurant/B&B when we retire. Focusing more on romantic dinners than breakfast.

I'm planning to offer prix fixe menus that differ from day to day. On Mondays, you get Italian.

Polpettoni il Forno (basically it's a meatloaf - but definitely Italian!)

2# Ground beef
2 eggs, beaten
Fresh chopped parsley
Day-old crusty Italian bread, tore into small pieces (about 2 cups)
1 cup freshly grated Parmesiano-Reggiano cheese
1/4 pound prosciutto, finely chopped
Salt and pepper to taste
Finely ground bread crumbs
EV Olive Oil

Preheat to 400-425 deg F. Soak the bread chunks in milk until soft. Combine with the meat, eggs, parsley, Parmesan, salt and pepper. Use your hands, its the only way. Form into a rectangle and coat with the bread crumbs. Put a couple of teaspoons EVOO in the baking pan and position the meatloaf so it does not touch the sides. Bake for 40-45 minutes. Drain about 3/4 of the accumulated fats, coat with the sauce (below), then back in the oven at 350 deg for another 15 minutes. Let stand 5 minutes before serving.

Killer Mama-Mia Tomato Sauce (Its simple, but oh-so-good)

4 cups skinned tomatoes, run through a mill or processor until smooth
Garlic, fresh, chopped - I use a bunch.
Parsley
Italian seasonings
Red pepper to taste
Salt
EV Olive Oil

In a medium saucepan, heat the EVOO until hot. Put in the garlic and stir about 1 minute until just colored - do not let it burn or it gets bitter. Add the puree'd tomatoes and the seasonings, stir. That's it!

I start this meal with Italian wedding soup, followed by homemade cheese ravioli in a garlic Alfredo sauce. Then the salad dish (Caesar, of course). Serve the polpettoni by spooning a bit of the sauce into the center of the plate, and position two slices of the meat across the sauce. A bit of green onion makes a nice garnish, with sprinkled parsley across the plate. Finish with tiramisu and espresso or cappuccino.

Try it, and let me know how you like it. There's never any leftovers around here!

Craig · 11-09-2004, 09:17 AM

That is a difinate.. will try receipe. Sounds great.

Crpdeth · 11-13-2004, 08:32 PM

Quote:

Originally Posted by CountryGunsmith

As some of you may know, the wife and I would love to open an intimate restaurant/B&B when we retire. Focusing more on romantic dinners than breakfast.

Be sure and messege me when the B&B is ready...The wife and I have to get away to one of those once or twice a year just to clear our heads.

~Crpdeth

11-09-2004, 09:17 AM	#2
Craig Senior Member Join Date: Jan 2003 Location: Central Pa. Posts: 561	Re: Prix Fixe Menu #1 That is a difinate.. will try receipe. Sounds great. __________________ If there are no dogs in Heaven, then when I die, I want to go where they went. -Will Rogers My goal in life is to be as good of a person as my dog already thinks I am. -Unknown

11-08-2004, 05:16 PM	#1
CountryGunsmith Advanced Senior Member Join Date: Jan 2003 Location: Deep Piney Woods of East Texas Posts: 5,116	Prix Fixe Menu #1 As some of you may know, the wife and I would love to open an intimate restaurant/B&B when we retire. Focusing more on romantic dinners than breakfast. I'm planning to offer prix fixe menus that differ from day to day. On Mondays, you get Italian. Polpettoni il Forno (basically it's a meatloaf - but definitely Italian!) 2# Ground beef 2 eggs, beaten Fresh chopped parsley Day-old crusty Italian bread, tore into small pieces (about 2 cups) 1 cup freshly grated Parmesiano-Reggiano cheese 1/4 pound prosciutto, finely chopped Salt and pepper to taste Finely ground bread crumbs EV Olive Oil Preheat to 400-425 deg F. Soak the bread chunks in milk until soft. Combine with the meat, eggs, parsley, Parmesan, salt and pepper. Use your hands, its the only way. Form into a rectangle and coat with the bread crumbs. Put a couple of teaspoons EVOO in the baking pan and position the meatloaf so it does not touch the sides. Bake for 40-45 minutes. Drain about 3/4 of the accumulated fats, coat with the sauce (below), then back in the oven at 350 deg for another 15 minutes. Let stand 5 minutes before serving. Killer Mama-Mia Tomato Sauce (Its simple, but oh-so-good) 4 cups skinned tomatoes, run through a mill or processor until smooth Garlic, fresh, chopped - I use a bunch. Parsley Italian seasonings Red pepper to taste Salt EV Olive Oil In a medium saucepan, heat the EVOO until hot. Put in the garlic and stir about 1 minute until just colored - do not let it burn or it gets bitter. Add the puree'd tomatoes and the seasonings, stir. That's it! I start this meal with Italian wedding soup, followed by homemade cheese ravioli in a garlic Alfredo sauce. Then the salad dish (Caesar, of course). Serve the polpettoni by spooning a bit of the sauce into the center of the plate, and position two slices of the meat across the sauce. A bit of green onion makes a nice garnish, with sprinkled parsley across the plate. Finish with tiramisu and espresso or cappuccino. Try it, and let me know how you like it. There's never any leftovers around here! __________________ The autonomic nervous system provides for involuntary muscle function - the work of breathing, digestion, and so forth. On some folks, that's a pure waste of ingenuity. -->