East West Holiday Dinner: Salt Crusted Prime Rib with Star Anise-Shiitake Meat Jus; Two Horseradish Mash Potatoes; Gingered Braised Greens; Leftovers - Beef, Tomato, and Gruyere Croque Monsieur
It's a Franco-American Food War! Food Fight matches up chefs from The French Embassy with some all-American diner cooks facing off at the Willard in DC using their skills on Rockfish. With $20 and 2 hours who stay tuned to see who will prevail!
The team is getting together to celebrate the season and we’ve got a meal that’s a big winner. It’s got it all – easy to make, delicious to eat, and an inexpensive way to feed a big crowd!
Gameplan
Day Before Party:
Prepare Snow Cone Lemon Syrup with zested and juiced lemons, refrigerate.
Prepare Snow Cone Tutti-fruitti Syrup with chopped mixed fruits, refrigerate.
Mince and simmer prosciutto bits for Shaved Salad garnish, refrigerate.
Shave and grate vegetables for Shaved Salad, then pack into individual containers and refrigerate.
Whisk vinaigrette for Shaved Salad and refrigerate.
1 Hour Before Party:
Mix and simmer Sloppy Giuseppe filling.
Pack up salad, Sloppy Giuseppe filling and buns in temperature-appropriate containers.
Pack up beer, ice, and a baby pool to act as a cooler.
At Party:
Pour Black and Tans for guests.
Set out Shaved Salad and Sloppy Giuseppe components.
Allow guests to assemble their own Sloppy Giuseppe, dress and toss their own Shaved Salad.
Eat and Enjoy:
Pulverize ice for Snow Cones.
Scoop ice into cups and then drizzle with syrup to assemble Snow Cones.
Eat and Enjoy Dessert!