ludja

This may not be what you are looking for in this case, but I thought I'd add it to the thread for a good catering suggestion. Rudy's BBQ catering full menu I've only eaten at 3 or 4 bbq places in Albuquerque, but this is my favorite. They have great brisket, sausages and slaw. The green bean salad is very good as well. Choice of "regular" and "spicy" sauce. I like the latter. They also have turkey, pork loin and spare and baby back ribs. The sidedishes: Potato Salad Cole Slaw Pinto Beans New Potatoes Green Bean Salad Corn-on-the-Cobb Cream Corn Jumbo Smoked Potato

A friend attended a wedding in Albuquerque recently with very nice food catered by Artichoke Cafe, a good restaurant in town. I just went to their website and they have a pretty detailed listing of the food they offer for catering. click There is an additional link on that page with more details of the food they offer. Here are some examples of the hors d'oeuvres: Goat Cheese Tartlets with Red Pepper Confit Green Chile Goat Cheese Tartlets Beef Empanaditas with Dried Cherries, Cumin and Chili Flakes Mini Crab Cakes with Chili Lime Aioli Roasted Sweet Potato & Tomatillo Quesadillas Smoked Trout on Cucumber Round with Horseradish Cream Spicy Tuna Tartare on English Cucumber Avocado & Veggie Nori Rolls with Soy Dipping Sauce edited to add: Congratulations and please let us know who you pick and how the food turns out!

#3 is Coal Miner's Daughter? ← IF #3 IS Coal Miner's Daughter, another clue would be "salty pie"...

The Station Agent, yes? ← Yup! I just watched it last night... interesting movie.

Here is a clue for another movie: Cuban food al fresco next to the railroad tracks

Thanks all, for the recommendations and preferences for different brands. I just remembered a great dish with canned sardines, Vietnamse Bahn Mi. Oh, this is wonderful with the crusty French roll, pickled vegetables, fresh chilis, cilantro, cucumbers, soy/fish sauce and mayo.

I agree; thank you very much. The photos are exceptional as well.

Remember, it's completely okay to eat tortes or cakes for breakfast. Well, it is in our household anyway and that includes whipped cream! A nice Kleiner Brauner* or Kapuziner* alongside balances the sweetness. Looking forward to another great blog; good luck juggling everything with work. *Kleiner Brauner = Viennese speak for a demitasse of espresso with a dash of milk *Kapuziner = Viennese speak for a strong dark coffee with enough milk added to match the robe color of the Capuchin Monks

Thanks for your reminiscences, annecros! That is an interesting point regarding the cafeterias. If back in the 60's and 70's, "meat and three" food was primarily found in cafeterias maybe they weren't typically called "meat and threes" then but just rather cafeterias. Thanks much for the link, ChefCarey; it looks like a great directory of meat and three's. I may try emailing the people who run the site and see if they can shed some light on my question. Where are all our southerners? I need more personal testimonials and opinions on this topic. I just saw a flock of people on the Southern Hors D'oeuvres thread, so I know there are still some Southerners participating on the boards. I'm just interested about your personal stories regarding "meat and threes" and if you called them that and when. (By looking at the site ChefCarey linked to I learned that one the thriving centers of meat and threes is Memphis.) Thank you!

Slices of hard-boiled egg are a great addition to that sandwich on rye! I love grilled fresh sardines. They may be "another kettle of fish" from canned sardines but I like both. The dish that I really want to try is one championed by Keven72 in the regional Italian cooking threads: Pasta con la Sarda from Sicily Recipe from Batalli: click

spiced pecans benne wafers topped w/goat or cream cheese and a dollop of pepper jelly pickled shrimp or oysters cheese straws miniature ham biscuits are nice as Gifted Gourmet mentioned. Make sure the ham is southern country ham though... If you can borrow or get a hold of Frank Stitt's cookbook or the recent one by the Lee Brothers you'll likely find a bunch of "upscale" or more modern ideas as well. I think the Lee Brothers' cookbook has a recipe for catfish pate

^Ooh... that does sound more familiar now... (sorry for the mistake)

A London establishment?

removed due to double post

I love your list from 1950-2000; not sure I would change that but I will think about it more. The 2000-2050 list is thougtful as well.

Annie Hall ← I guess it's a classic gag! So far we have, Pretty Woman, Naked Gun 2 1/2 and Annie Hall...

Great, hope you enjoy it! The book has a great layout and the Lee Brother's have a backstory you might enjoy as well. Their hometown is Charleston, SC but they launched their career in food by starting a Boiled Peanut business in the Lower East Side! Who could pass up on an offer to see a family recipe for picadillo? Thankyou!

Bridget Jones' Diary ? ← Yup! Attacking lobster... ← Th naked gun 2/12? ← Well, I have seen "Naked Gun 2 1/2" so I'd have to give it you as well. I probabl should have put "attacking" in quotes. I was thinking of Julia Rober's run-in with a lobster at a "fancy" restaurant in Pretty Woman.

And no 'southern accent', n'est ce pas? It's a Canadian specialty.

What a fun idea! A few thoughts... A favorite way I like to cook beans like pintos is with lard/bacon fat, beer, chiles and onions. I wonder if some variant of this would be good with dark chocolate added in some way. I think the chocolate could work well with the smokey flavors. One might omit the oinons, and carefully add chile. I didn't approach it from this way, but maybe I'm just thinking of beans in a creamy dark mole sauce which wouldn't be too original! Anyway, I think the beer and chocolate and pork might work together and with earthy beans. Thinking along the lines of Paula Wolfert's Picada recipe I wonder if some variant on that might work with hazelnuts and chocolate and with addition of cacao nibs for texture. Maybe goat cheese or feta would also work in that mix thinking back to the pear salad. This could be rolled up into pork loin or individual chicken breasts. Seared and then braised and served with a pan sauce. Some caution against pairing chocolate and wine, but I wonder if one could concoct some type of savory sauce for beef that includes red wine and chocolate and stock. Chocolate and tarragon are used in some truffles, maybe that is a flavor combination to keep in mind. Along the same lines, perhaps chocolate and curry powder or chocolate and fleur de sel if you paint something with chocolate. Well, there are an infinite number of dessert ideas, but a recipe I've wanted to make that could be romantic and special in a situation where you are just cooking for two at a leisurely dinner might be Michel Richard's "Hot Chocoalte Truffles". The recipe is in Julia Child's "Cooking with Master Chefs". Basically you 'bread" frozen balls of ganache with flour, beaten eggs and fine white bread crumbs sweetend with sugar and flavored with cinnamon. Freeze again, then fry in peanut oil at 350 deg F to brown in about 10 sec. (He recommends using couverure chocolate.) You have to fit cacao nibs in the menu somewhere though! Well, thanks for letting me "play" although I don't think I added anything too useful this time!

Bridget Jones' Diary ? ← Yup! Attacking lobster...

I have no idea if it is traditional or not, but I've seen a recipe for "tangerine beef skewers" that are grilled. You marinate beef strips in a basic marinade made with soy sauce, vinegar, rice wine, sugar and pepper to which you add a tangerine- or orange-chile oil.

Is it possible to offer a sample of fresh and frozen brownies so that they can be compared? (Perhaps not always feasible but maybe helpful in some cases when you happen to have them or in the case of someone placing larger or recurrent orders.)

What movie? blue leek soup

^Neat, thanks for the additional comments. I was wondering how "icy" the texture would be and how the much quicker freeze might help in that regard. It's true that in freezing more quickly one can reduce or avoid ice crystals in certain cases; I actually exploited that principle in some scientific research projects! The flavor combinations you are trying sound really nice. What do you think the recommend time frame is between freezing the components and serving them? If you have the time or inclination it would be cool to see some photos. This would be cool in a separate topic thread as well. Thanks, in any case!