or Connect
TheSandTrap.com › Golf Forum › The Clubhouse › Golf Talk › What Would You Serve at Your Masters Champions Dinner?
New Posts  All Forums:Forum Nav:

What Would You Serve at Your Masters Champions Dinner? - Page 4

post #55 of 98

Pulled pork BBQ

Baked beans

Collard greens

Jalapeno cheese grits

Sweet tea

Peach cobbler w/ vanilla ice cream

post #56 of 98

I might as well give them what I grew up eating:

 

Roast beef

Mashed potatoes and gravy

Purple hull field peas

Yellow squash

Fried okra

 

Carrot cake for dessert

 

Or I could go with my pre-teen years in Key West:

 

Lobster

Fried Shrimp

Broiled grouper

Black beans and yellow rice

 

And of course Key lime pie for dessert

post #57 of 98

Popeyes chicken anyone?

 

LOL

post #58 of 98
Quote:
Originally Posted by BuckeyeNut View Post

Popeyes chicken anyone?

LOL

That might be more LA Cajun style?

I like it, but the Masters deserves so much more.
post #59 of 98
Crab boil
Collards
Baked beans
Jalapeño Mac n cheese
Fried chicken (hot sauce)
Pork BBQ

Copious amounts of beer

Apple pie
post #60 of 98

Definitely Jambalaya.  For everything else, not sure.  I'd have to put more thought into it.  I've had skirt steak a few times, and when the sauce/marinade is right, it is very tasty.  But Jambalaya is the main course.

post #61 of 98
Quote:
Originally Posted by bplewis24 View Post
 

Definitely Jambalaya.  For everything else, not sure.  I'd have to put more thought into it.  I've had skirt steak a few times, and when the sauce/marinade is right, it is very tasty.  But Jambalaya is the main course.

 

For me, I would need a thin bed of rice. It would only replace soup for me.

 

1) Jambalaya on a thin bed of fluffy rice served as a thick soup still piping in the serving skillet.

 

2a) Pressed de-boned chicken thighs on a bed and chicken fat mashed potatoes garnished with roasted cayenne pepper sprinkle, basil leaves and soft peas in butter

or

2b) Thinly sliced skirt steak on a bed of Yukon gold mashed potatoes trimmed with french cut green beans and ratatouille

 

3) Deep dish peach cobbler with Rum Raisin Ice cream dripping over the sides.

4) French pressed coffee with sweet cream or condensed milk on ice with a croissant to finish

 

EDIT: Okay Brandon, this is your fault, but now I need to go to the Cordon Bleu (Technique) for lunch. Hope they have an empty slot.


Edited by Lihu - 4/11/14 at 12:39pm
post #62 of 98

While I would love to see some Johnny's sauce drip on a green jacket...

 

 

 

I'd probably just go with steak and potatoes.

post #63 of 98

Appetizer is fried pickles with jalapeno ranch dipping sauce.

 

Fried chicken, cowboy casserole, collard greens, macaroni and cheese, red beans and rice.  

 

Drinks arnold palmers and flavors of ice tea, and Dr Pepper.

 

Beer is St Arnolds Lawnmower/Weedwacker.

 

Dessert is pecan pie.

 

Come to think of it I could just have Applebees cater. :roll: 

post #64 of 98

5 Course dinner:

 

Appetizer:

 

BBQ Bacon wrapped jumbo shrimp lightly stuffed with habanero cream cheese.

 

Salad:

 

Micro green salad w/ shredded carrots, cucumbers, walnuts, grape tomatoes, pomegranate raisins, balsamic vinaigrette dressing

 

Soup:

 

French onion with pumpernickel and ample gruyere cheese oozing off the top.

 

Entrée:

 

Braised lamb chops w/sweet bourbon reduction demi-glaze

Roasted asparagus w/sliced almonds

Garlic mashed potatoes

 

Dessert:

 

New York Cheesecake with fresh blackberries/blackberry sauce.

Irish coffee

 

I'm not a big wino, but a really dry Cabernet would work here.

 

 

 

Now, off to my weekend of a $30 round on a course with half-dead grass fairways and whatever leftovers I can scrounge from the fridge afterward!

post #65 of 98
Quote:
Originally Posted by mmoan2 View Post
 

5 Course dinner:

 

Appetizer:

 

BBQ Bacon wrapped jumbo shrimp lightly stuffed with habanero cream cheese.

 

Salad:

 

Micro green salad w/ shredded carrots, cucumbers, walnuts, grape tomatoes, pomegranate raisins, balsamic vinaigrette dressing

 

Soup:

 

French onion with pumpernickel and ample gruyere cheese oozing off the top.

 

Entrée:

 

Braised lamb chops w/sweet bourbon reduction demi-glaze

Roasted asparagus w/sliced almonds

Garlic mashed potatoes

 

Dessert:

 

New York Cheesecake with fresh blackberries/blackberry sauce.

Irish coffee

 

I'm not a big wino, but a really dry Cabernet would work here.

 

 

 

Now, off to my weekend of a $30 round on a course with half-dead grass fairways and whatever leftovers I can scrounge from the fridge afterward!

 

 

I just spent the money for my round. I'm off to a $21 super twilight round with cart.

post #66 of 98
Quote:
Originally Posted by Lihu View Post
 

 

For me, I would need a thin bed of rice. It would only replace soup for me.

 

1) Jambalaya on a thin bed of fluffy rice served as a thick soup still piping in the serving skillet.

 

2a) Pressed de-boned chicken thighs on a bed and chicken fat mashed potatoes garnished with roasted cayenne pepper sprinkle, basil leaves and soft peas in butter

or

2b) Thinly sliced skirt steak on a bed of Yukon gold mashed potatoes trimmed with french cut green beans and ratatouille

 

3) Deep dish peach cobbler with Rum Raisin Ice cream dripping over the sides.

4) French pressed coffee with sweet cream or condensed milk on ice with a croissant to finish

 

EDIT: Okay Brandon, this is your fault, but now I need to go to the Cordon Bleu (Technique) for lunch. Hope they have an empty slot.

 

Indeed.  Now I know what I want for my Sunday dinner this weekend.

post #67 of 98

oysters, foie gras, cheese and wine.

post #68 of 98
Quote:
Originally Posted by bplewis24 View Post
 

 

Indeed.  Now I know what I want for my Sunday dinner this weekend.

 

 

Yeah, same here!

 

The worst part is that I am losing less calories by swinging club, gaining some weight back. 

post #69 of 98
Liver. With some fava beans and a nice chianti ......fssssthhhhthh!
post #70 of 98

My favorite food is Jamaican ever since I lived there.

 

I'd serve my wife's curried chicken with rice & beans, sweet plantains, salad and coconut ice cream for dessert.

post #71 of 98
I'd be serving CROW to all the punk asses on TST who said I couldn't make the Tour.
b2_tongue.gif
post #72 of 98
Quote:
Originally Posted by Ernest Jones View Post

I'd be serving CROW to all the punk asses on TST who said I couldn't make the Tour.
b2_tongue.gif

Just put BBQ sauce on mine then, EJ. ;-)

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Golf Talk
TheSandTrap.com › Golf Forum › The Clubhouse › Golf Talk › What Would You Serve at Your Masters Champions Dinner?