Meet the Parents – Dinner at Home Brings Families Together
Recipes by Tom Flynn | Photography by Anthony Rathbun
Bringing your families together before the big day reduces stress and allows family members to mingle in a casual atmosphere. When you wed, you welcome two new parents (sometimes more!). You are not only creating a new home, you are blending two families. Invite them to dinner to get to know each other better.
¾ cup Béchamel Sauce
½ finely chopped yellow onion
1 tablespoon chopped garlic
1 tablespoon chopped parsley
1-teaspoon black pepper
2 cups homemade fine breadcrumbs
1-pound jumbo lump crabmeat
¼ cup melted butter
1 recipe Grilled Vegetable Salsa
1. Preheat oven to 375 degrees. Combine the first 6 ingredients in a bowl; mix well. Add the crabmeat and gently; do not break up the lumps of crabmeat. Add one cup of the breadcrumbs.
2. Divide into portions by spooning into a 3-ounce ladle and leveling the top. Roll each portion in the remaining one-cup breadcrumbs; shape each
into a cake.
3. Place on a baking sheet brushed with melted butter. Bake for 10 minutes, turning once. Serve with Grilled Vegetable Salsa.
1 (14-inch) cedar plank
1 (3-pound) side of fresh salmon
3 cups Chicken broth
1 tablespoon lemon juice
½ stick butter, chopped
¼ cup Original Chef’s Grill Plus
1 tablespoon chopped garlic
1-cup brown sugar
4 fresh rosemary sprigs
1. Soak the plank in water for 30 minutes or longer. Preheat an outdoor grill to high.
2. Remove the skin and pin bones from the salmon.
3. Combine the Chicken Stock and lemon juice in a saucepan; cook till thickened and reduced to ½ to ¾ cup. Remove from heat and whisk in butter gradually.
4. Drain the plank and place salmon skin side down on it. Brush with the olive oil; sprinkle with garlic and brown sugar. Place on grill and cover. Grill until fish flakes easily.
5. Leave salmon on plank and brush with lemon/broth sauce. Garnish with a sprig of rosemary.
Purchase high-quality angus fillet mingon, about 3-inches thick. (One fillet for each person.)
4 bulbs of garlic
3 large white onions
2-3 clusters of fresh basil
2-3 clusters of fresh sage
Break garlic into cloves and cut into thin slices. Chop onions. Remove stems, and chop herbs. Slice fillets into three 1-inch thick medallions. Heat olive oil and a splash of truffle oil to a moderately high level (in a 7/8 ratio of olive oil to truffle oil). Once at desired temperature, add a liberal amount of onion, basil, sage and garlic. Sauté for about 30 seconds. Place fillet medallions directly on top of herbs, and sear them for 40 seconds on each side. Deliver directly to plate.
Makes 5 cups
2 cups heavy cream
2 cups milk
¼ cup Blonde Roux
¼ cup dry sherry
1-teaspoon ground nutmeg
Salt to taste
White pepper to taste
1. Bring cream and milk to a boil in a heavy saucepan. Stir in Roux. Add sherry. Bring to a boil, stirring constantly. Reduce heat and simmer 30 minutes.
2. Stir in nutmeg and season with salt and pepper. Stir in additional milk if the sauce is too thick. Strain through a fine sieve or chinois.
Blonde Roux: 50% butter or oil and 50% flour, blended well. Boil 5 minutes, stirring continuously.
1 1/2 lbs yukon gold potatoes, peeled and quartered length-wise
1/2 teaspoon salt
4 Tbsp heavy cream
2 Tbsp butter
1 Tbsp milk
Salt and Pepper
½ cup Bacon bits
½ cup chives
½ cup shredded cheddar cheese
½ cup sour cream
Put potatoes into a saucepan. Add 1/2 teaspoon salt. Add water until potatoes are covered. Bring to boil, reduce heat and simmer, covered, 15-20 minutes, or until done – a fork can easily be poked through them.
Drain water from potatoes. Put hot potatoes into a bowl. Add cream and melted butter. Use potato masher to mash potatoes until well mashed. Use a strong spoon to beat further, adding milk to achieve the consistency you desire. Salt and pepper to taste.
1. Preheat grill. Brush corn, onions and bell pepper lightly with Chef’s Grill Plus. Grill till charred, turning constantly. Remove the grill. Cut corn kernels from cobs and chop onions and bell pepper finely. Place in bowl.
2. Add cilantro, lime juice and tomato; mix well. Season with salt and pepper.