Receta Asian Influenced Barbecue Brunch, May 23, 2001
by Global Cookbook

Avg. 0/5 0 votos


	Raciónes: 1

Ingredientes

kir white burgundy beaujolais iced green tea with lemongrass infusion see recipe almond-ginger-pear scones see recipe brie and herb cheese in pastry see recipe peanut-butter fruit dip with fresh fruit see recipe grilled chicken satay with thai peanut sauce see recipe pineapple sticks with sugar-lime sauce see recipe grilled beef fillets with star anise see recipe spicy malaysian pineapple relish see recipe cucumber salad with red onion see recipe lemon strawberry triffle see recipe

Here is an outdoor barbecue brunch inspired by southeast Asian flavors. Generally well received, the menu has sufficient different foods to provide differing individual tastes.
In a couple of cases, as result of experience, I have adjusted the recipes.
Notes on individual recipes:Iced Green Tea with Lemongrass Infusion: Somewhat sweet and with a distinctive flavor. Most liked it, but a few did not.
Almond-ginger-pear Scones: Tender and sweet. The ginger flavors come through.
Brie and Herb Cheese in Pastry: A perennial favorite with the dinner club. I tried to drop from the menu this year but was overruled. good, artery clogging stuff.
Peanut-Butter Fruit Dip with Fresh Fruit: The peanut butter flavors were perhaps too dominant. Not the best.
Grilled Chicken Satay with Thai Peanut Sauce: The sauce with this satay was a real winner,
Pineapple Sticks with Sugar-Lime Sauce: Interesting, but probably should have been served as a dessert.
Grilled Beef Fillets with Star Anise: Outstanding! Meltingly tender beef, served with a little anise flavored sauce. Could be done with a less expensive cut of beef.
Spicy Malaysian Pineapple Relish: Very good. Probably would have been a better match with simply grilled chicken or possibly pork.
Cucumber Salad with Red Onion: Outstanding! Very flavorful and low heat.
Lemon Strawberry Triffle: A good, lower calorie alternative to regular strawberry shortcake.