Dinner en Homage: Tammy Grimes

Best known (especially in Cafe Drake's somewhat alternate universe) for her Broadway and cabaret turns, Ms. Grimes is happily STILL WITH US. So maybe she'll see this post and actually join us one evening for dinner in her honor! Possessed with an uncanny the-ah-tur voice and presence, Tammy Grimes is a force of insouciant elegance and rarefied zaniness beyond modern compare. Suggested Filmography: The Tammy Grimes Show (TV - 1966), Play It As It Lays (1972), Mr. North (1988). The sophisticated menu below is crafted to reflect Tammy's oh-so-worldly, cultivated persona.

DINNER EN HOMAGE TAMMY GRIMES

Caviar in Aspic

Sour Cram - Toast

Persian Shish Kebab

In a very large bowl mix the following together: 3/4 cup olive oil, 3/4 cup lemon juice, 1 small onion (minced), 3 t. dried ginger, 3 t. coriander seeds, 1 clove garlic (minced), 2-3 t. curry powder, 1 T. salt and a few dashes of Tabasco sauce. When well mixed add about 2 1/2 pounds of cubed lamb (leg is best) and marinate overnight in the fridge. Mix the meat well in the marinade two or three times during the marination process.

About half an hour before serving, heat the broiler and thread the lamb cubes (4 to 6 each) on metal or wooden skewers. Place on a large baking sheet - you may need to use two. Broil for 20 or 25 minutes, turning the skewers a few times as you broil and basting with the leftover marinade.

Serve hot with rice.

Orange Marmalade Rice

Cucumbers a la Hongroise

Begin by slicing 6 peeled cucumbers paper thin. Soak the cucumbers in ice water for at least an hour and drain well. While the cukes are soaking make a "dressing" by combining the following ingredients very well: 8 T. white wine or champagne vinegar, 2 T. sugar and 1/2 t. salt.

Place the cucumbers on leaves of curly leaf lettuce and top with the dressing. Sprinkle all lightly with smoked paprika and serve alongside the kebabs.

Parmesan Ice Cream

2 cups heavy cream / 12 T. grated Parmesan cheese / 1/2 t. salt / 1 t. paprika / 3-4 T. minced parsley / 1/2 t. white pepper

Warm the cream gently on a medium-low flame and stir in the cheese until it dissolves. Do this divine patience and not haste! Add the other ingredients and mix well. Taste and adjust for seasoning.

Cool the cream and cheese mixture for an hour or so then refrigerate overnight or for at least 6-8 hours.

Add the chilled cream/cheese to your ice cream maker and proceed following the manufacturer's instructions. Amazingly good with cheese straws.

Chocolate Mints