Scottie Scheffer releases his "Masters Club Dinner" menu. This looks like a good one. What's your's look like?

Preach brother! Truer words have never been spoken!
Ancomment about it not being prepared right...it's got me thinking. @Krimson @Kirk Van de Graaff

Follow my thinking here for a second...

Cheese. That's a given.
Thickening agent. A given.
Milk. A given. But, I'd consider the following...

Ditch the milk for a bit of 50/50 creamer for coffee.

They normally use a heavy whipping cream for texture. Some of the sweetness comes there. Non flavored Greek Yogurt, maybe? Ya gotta ditch the sugar.

Seasonings? I'm thinking chives with peppercorn and garlic salt.

I might change my mind here...gotta explore.

A melted, smoked, cream cheese ...
 
Ancomment about it not being prepared right...it's got me thinking. @Krimson @Kirk Van de Graaff

Follow my thinking here for a second...

Cheese. That's a given.
Thickening agent. A given.
Milk. A given. But, I'd consider the following...

Ditch the milk for a bit of 50/50 creamer for coffee.

They normally use a heavy whipping cream for texture. Some of the sweetness comes there. Non flavored Greek Yogurt, maybe? Ya gotta ditch the sugar.

Seasonings? I'm thinking chives with peppercorn and garlic salt.

I might change my mind here...gotta explore.

A melted, smoked, cream cheese ...
I'm a heavy cream and half and half, equal parts, fan myself. Little bacon grease, salt, pepper, and corn starch and fresh creamed corn. Hard to beat with peas, okra, fried pork chops and cornbread.
 
I'm a heavy cream and half and half, equal parts, fan myself. Little bacon grease, salt, pepper, and corn starch and fresh creamed corn. Hard to beat with peas, okra, fried pork chops and cornbread.
For what it's worth, I've got all of that.

Family coming into town tomorrow night for a few hours and headed back out Saturday afternoon. I've been tossing up the notion of whether it's the bass or whiting. Brandon has me wanting to experiment with the corn.

Here's the problem.. Tabasco, with butter, with corn on the cob and still in the husk...makes a perfect side for any fish.
 
For what it's worth, I've got all of that.

Family coming into town tomorrow night for a few hours and headed back out Saturday afternoon. I've been tossing up the notion of whether it's the bass or whiting. Brandon has me wanting to experiment with the corn.

Here's the problem.. Tabasco, with butter, with corn on the cob and still in the husk...makes a perfect side for any fish.
Corn in the cob works well too. My favorite corn is probably the corn from a good shrimp boil. You could try maque choux as a side for the fish, works well to me.
 
Since Scottie honored his Texas roots.....I would try to keep things as Bama as possible.

For an appetizer, I would want deviled eggs with a combo of bacon bits/fried oyster and blackberry currant jam.
Another goodie is conecuh sausage and jalapeno pimento cheese on a ritz topped off with a wickle.

Veggies : Fried Okra. Butter sauteed asparagus: Twice baked potato

Fish would be Gulf Flounder (butter sauteed) Fried bone-in pork chops Filet

Dessert would be Elvis Banana pudding.......same as regular banana pudding, except you use nutter butter cookies instead of nilla wafer. (this is life changing)
 
Since Scottie honored his Texas roots.....I would try to keep things as Bama as possible.

For an appetizer, I would want deviled eggs with a combo of bacon bits/fried oyster and blackberry currant jam.
Another goodie is conecuh sausage and jalapeno pimento cheese on a ritz topped off with a wickle.

Veggies : Fried Okra. Butter sauteed asparagus: Twice baked potato

Fish would be Gulf Flounder (butter sauteed) Fried bone-in pork chops Filet

Dessert would be Elvis Banana pudding.......same as regular banana pudding, except you use nutter butter cookies instead of nilla wafer. (this is life changing)

I almost went with fried okra and "Pam's Potato Salad" on mine.
 


Write your reply...
Back
Top Bottom