I'm having a dinner party next weekend. We'll be 8 in all, but one of
the guests had heart surgery a while ago. I want to serve an
interesting meal, but one that he can enjoy, as well. Can you see
anything in the following menu that I might want to
eliminate/replace/modify (recipes follow):

*marinated shrimp
*flatbread and spread

*barbecued salmon and halibut
*asparagus with lemon-herb sauce
*wild rice with wild mushrooms
*white rolls

*bittersweet chocolate marquise with raspberry sauce

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Marinated Shrimp

appetizers

2 pounds fresh shrimp; cooked & peeled
2 jars artichoke hearts; drained
2 jars button mushrooms
1 small can black olives; pitted and drained
1 whole green pepper; minced
1 tablespoon grated onions
1 clove garlic; minced
3 tablespoons fresh parsley; minced
1 pint Italian salad dressing
1/2 teaspoon salt
1/4 teaspoon black pepper

Place shrimp, artichoke hearts, mushrooms, olives, and peppers in a
deep ceramic or glass bowl. Mix remaining ingredients thoroughly and
pour over shrimp mixture. Cover and marinate in refrigerator for 24
hours before serving, stirring occasionally.

Contributor: Elizabeth Powell

Yield: 8 servings

Preparation Time: 0:20

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Flatbread Spread

appetizers

1 8 oz. cream cheese; softened
2 cubes chicken bouillon
2 tablespoons onion; grated

Dissolve bouillon cubes in 2 tablespoons hot water. Cream all
ingredients together. Pass the flatbread.

Contributor: Evelyn Pederson Schiele

Yield: 8 servings

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Barbecue Fish Sauce

barbecue, sauces

1/2 cup vegetable oil
3/4 cup onion; chopped
3/4 cup catsup
3/4 cup water
1/3 cup lemon juice
3 tablespoons sugar
3 tablespoons worcestershire sauce
2 tablespoons prepared mustard
2 teaspoons salt
1/2 teaspoon pepper

Saute onion in oil in medium heavy saucepan over medium-high heat
until limp. Combine with all ingredients and simmer 10 - 15 mins.

Very nice with delcate fish such as salmon and mahi mahi.

Contributor: Ellen Presley

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Asparagus With Lemon-Herb Sauce

vegetables

3 cups chicken broth
1 1/2 pounds asparagus spears; trimmed
2 tablespoons olive oil
1 1/4 cups green onions; chopped
1/3 cup shallots; minced
1 teaspoon sugar
1 tablespoon garlic; minced
1 1/2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon thyme
1/2 teaspoon lemon peel; grated
1/2 cup red bell pepper; seeded and diced

Bring broth to boil in large pot. Add asparagus; cook until
crisp-tender, about 4 mins. Using tongs, transfer asparagus to large
bowl of ice water. Reserve 1 cup broth in small bowl. Drain asparagus;
pat dry. (Can be made 1 day ahead. Wrap asparagus in paper towels.
Seal in plastic bag. Cover broth. Chill asparagus and broth.)

Heat 1 tablespoon oil in medium nonstick skillet over medium heat. Add
1 cup green onions, shallots and sugar. Saute until onions and
shallots are tender, about 5 mins. Add garlic; saute 2 mins. Stir in
reserved 1 cup broth, 1 tablespoon oil, mustard, lemon juice, thyme
and lemon peel. Simmer until slightly thickened and liquid is reduced
to 1 1/4 cups, about 5 mins. Season with salt and pepper. Cool to room
temperature.

Arrange asparagus on platter. Spoon sauce over. Sprinkle with
remaining 1/4 cup green onions and bell peppers.

Contributor: Bon Appetit

Yield: 8 servings

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Wild Rice With Wild Mushrooms

vegetables

1 1/2 cups canned chicken broth
3/4 ounce dried porcini mushrooms, rinsed und; er cold water
1 1/4 cups wild rice, rinsed under cold water
1 teaspoon salt
1 1/2 bay leaves
3 tablespoons butter
3/4 cup finely chopped onion
1/2 cup finely chopped carrot
2 garlic cloves, minced
3/4 teaspoon dried marjoram
1/2 teaspoon dried thyme
9 medium crimini or button mushrooms, sliced

Bring broth to boil in small saucepan. Remove from heat; add porcini
mushrooms and let stand until soft, about 30 minutes. Drain, reserving
soaking liquid. Finely chop porcini.

Bring medium saucepan of water to boil. Add rice, salt and bay leaves.
Reduce heat to medium and simmer until rice is almost tender, about 45
minutes. Drain; discard bay leaves. (Porcini and rice can be prepared
1 day ahead. Cover porcini, soaking liquid and rice separately and
refrigerate.)

Melt butter in large nonstick skillet over medium heat. Add onion,
carrot, garlic, marjoram, thyme and porcini and sauté 5 minutes. Add
crimini mushrooms; sauté until tender, about 7 minutes. Add rice and
reserved porcini soaking liquid, discarding sediment in bottom. Simmer
until almost all liquid absorbed but mixture is still moist, about 10
minutes. Season with salt and pepper.

Contributor: Bon Appétit November 1995

Yield: serves 6.

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Bittersweet Chocolate Marquise With Cherry Sauce

desserts

10 ounces chocolate; bittersweet, not semisweet
3/4 cup unsalted butter; room temperature
1/2 cup sugar
2 tablespoons unsweetened dutch-process cocoa powder; sifted
4 large egg yolks
1/4 cup water
1 tablespoon vanilla extract
1 cup chilled whipping cream

Butter 8 1/2x5 1/2x3-inch glass loaf dish. Line dish smoothly with
foil. Stir chocolate in top of double boiler over barely simmering
water until smooth. Turn off heat. Using electric mixer, beat 1/2 cup
butter in large bowl until fluffy. Beat in 1/4 cup sugar, then cocoa
powder.

Whisk yolks, 1/4 cup water, 1/4 cup butter, and 1/4 cup sugar in metal
bowl. Set over saucepan of simmering water (do not let bowl touch
water). Whisk constantly until candy thermometer registers 160°F,
about 6 minutes. Remove from over water. Using electric mixer, beat
yolk mixture until thick and cool, about 5 minutes. Beat into cocoa
mixture. Fold in warm chocolate and vanilla. Beat cream in another
bowl until soft peaks form. Fold into chocolate mixture; spread in
prepared dish. Cover and chill until firm, at least 4 hours. (Can be
made 4 days ahead. Keep chilled.)

For sauce:

2 cups raspberries; fresh or frozen
1/4 cup Sugar
2 tablespoons Grand Marnier or other orange lique

Puree raspberries in food processor or blender. Strain into medium
bowl to remove seeds. Stir in sugar and Grand Marnier until well
chilled, about 1 hour. (Can be prepared 3 days ahead; cover.)

NOTE: Fold the foil against itself 3 times and lay it lengthwise in
the loaf dish, letting long ends hang out. Let the Marquise sit out
for a half hour or more, then use the long foil ends as lifters.

Contributor: Bon Appétit

Yield: 10 to 12 servings

TIA,

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On Tue, 18 Jul 2006 20:04:32 -0700, Terry Pulliam Burd
> wrote:

>I'm having a dinner party next weekend. We'll be 8 in all, but one of
>the guests had heart surgery a while ago. I want to serve an
>interesting meal, but one that he can enjoy, as well. Can you see
>anything in the following menu that I might want to
>eliminate/replace/modify (recipes follow):

My only concerns would be saturated fat in a couple of the recipes.

>*marinated shrimp
>*flatbread and spread

Can you use neufchatel or other reduced-fat cream cheese? At this
stage of the meal, people will take larger portions of food than at
dessert because they're still hungry.

>*barbecued salmon and halibut
>*asparagus with lemon-herb sauce
>*wild rice with wild mushrooms
>*white rolls
>
>*bittersweet chocolate marquise with raspberry sauce

Does your recipe program give you nutritional information? There's
butter and heavy cream involved here, but if the serving sizes are
small (which they probably will be after that fantastic dinner) I
wouldn't suspect this would be a problem.

Sounds wonderful!
Carol

Oh pshaw, on Tue 18 Jul 2006 08:04:32p, Terry Pulliam Burd meant to say...

> I'm having a dinner party next weekend. We'll be 8 in all, but one of
> the guests had heart surgery a while ago. I want to serve an
> interesting meal, but one that he can enjoy, as well. Can you see
> anything in the following menu that I might want to
> eliminate/replace/modify (recipes follow):
>
> *marinated shrimp
> *flatbread and spread
>
> *barbecued salmon and halibut
> *asparagus with lemon-herb sauce
> *wild rice with wild mushrooms
> *white rolls
>
> *bittersweet chocolate marquise with raspberry sauce

Your menu sounds lovely, Terry, as do the recipes. However, a lot depends
on the nature of your guest's heart problem. Was this aterial bypass
surgery? Do they have high cholesterol? etc. Depending...you may need to
re-think fats, both type and quantity. Cream cheese, chocolate, whipping
cream, egg yolks, etc. You might consider using fat-free cream cheese, egg
substitute, as well as making a chocolate dessert that uses only cocoa
rather than chocolate.

David had quadruple bypass surgery two years ago. We generally tend to
miminize fats as well as well as choosing the fats we do use very
carefully.

--
Wayne Boatwright
__________________________________________________

Racial prejudice is a pigment of the imagination.

"Terry Pulliam Burd" > wrote in message
...
> I'm having a dinner party next weekend. We'll be 8 in all, but one of
> the guests had heart surgery a while ago. I want to serve an
> interesting meal, but one that he can enjoy, as well. Can you see
> anything in the following menu that I might want to
> eliminate/replace/modify (recipes follow):
>
> *marinated shrimp
> *flatbread and spread
>
> *barbecued salmon and halibut
> *asparagus with lemon-herb sauce
> *wild rice with wild mushrooms
> *white rolls
>
> *bittersweet chocolate marquise with raspberry sauce

It depends, if they're on a low fat and low cholesterol diet the shrimp,
cream cheese and egg yolks might not be on their diet. The barbecue sauce
is kind of high in fat too.

Ms P

Wayne Boatwright wrote:
> Oh pshaw, on Tue 18 Jul 2006 08:04:32p, Terry Pulliam Burd meant to say...
>
> > I'm having a dinner party next weekend. We'll be 8 in all, but one of
> > the guests had heart surgery a while ago. I want to serve an
> > interesting meal, but one that he can enjoy, as well. Can you see
> > anything in the following menu that I might want to
> > eliminate/replace/modify (recipes follow):
> >
> > *marinated shrimp
> > *flatbread and spread
> >
> > *barbecued salmon and halibut
> > *asparagus with lemon-herb sauce
> > *wild rice with wild mushrooms
> > *white rolls
> >
> > *bittersweet chocolate marquise with raspberry sauce
>
> Your menu sounds lovely, Terry, as do the recipes. However, a lot depends
> on the nature of your guest's heart problem. Was this aterial bypass
> surgery? Do they have high cholesterol? etc. Depending...you may need to
> re-think fats, both type and quantity. Cream cheese, chocolate, whipping
> cream, egg yolks, etc. You might consider using fat-free cream cheese, egg
> substitute, as well as making a chocolate dessert that uses only cocoa
> rather than chocolate.
>
> David had quadruple bypass surgery two years ago. We generally tend to
> miminize fats as well as well as choosing the fats we do use very
> carefully.

I agree with Wayne here, Terry. Consider the type of fats. If it were
me, I would tend to go with heart healthy fats, such as olive
oil,cannola oil, walnut oil...avocados,etc. These are also prevalent
in the cusines found around the mediterrenean..and I would also tend to
look to these cusines for inspiration. Another bonus is that these
cuisines are great choices for eating in the sweltering heat much of
the country has been having.

Christine

ms_peacock replied to Terry:

>> I'm having a dinner party next weekend. We'll be 8 in all, but one of
>> the guests had heart surgery a while ago. I want to serve an
>> interesting meal, but one that he can enjoy, as well. Can you see
>> anything in the following menu that I might want to
>> eliminate/replace/modify (recipes follow):
>>
>> *marinated shrimp
>> *flatbread and spread
>>
>> *barbecued salmon and halibut
>> *asparagus with lemon-herb sauce
>> *wild rice with wild mushrooms
>> *white rolls
>>
>> *bittersweet chocolate marquise with raspberry sauce
>
> It depends, if they're on a low fat and low cholesterol diet the shrimp,
> cream cheese and egg yolks might not be on their diet. The barbecue
> sauce is kind of high in fat too.

In addition to the fat concerns posted already, I'd like to point out that
chocolate is a stimulant, which might not be the best thing to feed someone
just out of heart surgery.

Bob

Terry Pulliam Burd wrote:
> I'm having a dinner party next weekend. We'll be 8 in all, but one of
> the guests had heart surgery a while ago. I want to serve an
> interesting meal, but one that he can enjoy, as well. Can you see
> anything in the following menu that I might want to
> eliminate/replace/modify (recipes follow):
>
> *marinated shrimp
> *flatbread and spread
>
>
>
IIRC, shrimp is pretty high in cholesterol. I'd ask your guest what
his/her dietary restrictions are.

gloria p

wrote:
> The posters here are concerned about the fat content of your dinner.
> I am concerned about the amount of salt in the diet, which can
> increase fluid and increase blood pressure. It is not just the salt
> you add to make it tasty, but also sodium in the ingredients (like
> the olives).
>
> Also you might want to find out, as a poster mentioned, what kind of
> heart surgery was done. If it involved placing a mechanical heart
> valve, there would be additional restrictions on types of food also
> (see www.coumadin.com)
>
My mom was on coumadin (a blood thinner) for close to 10 years. The only
restrictions in terms of *vegetables* was she couldn't eat green "leafy"
types - that included spinach, broccoli, kale, chard, etc. They finally
took her off the coumadin and the first thing she did was buy a big bundle
of spinach and some broccoli!

Jill

On Tue, 18 Jul 2006 22:24:45 -0500, Damsel in dis Dress
> rummaged among random neurons and
opined:

>Can you use neufchatel or other reduced-fat cream cheese? At this
>stage of the meal, people will take larger portions of food than at
>dessert because they're still hungry.

I'm on it - reduced fat it is.
>
>>*barbecued salmon and halibut
>>*asparagus with lemon-herb sauce
>>*wild rice with wild mushrooms
>>*white rolls
>>
>>*bittersweet chocolate marquise with raspberry sauce
>
>Does your recipe program give you nutritional information?

Yes.

> There's
>butter and heavy cream involved here, but if the serving sizes are
>small (which they probably will be after that fantastic dinner) I
>wouldn't suspect this would be a problem.

Yahbut, the only appreciable amount is in the dessert. I failed to
mention that I'm also offering a sorbet <creeping senility>
>
>Sounds wonderful!

Thanks and thanks for the input!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

On 19 Jul 2006 05:46:10 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> rummaged among random neurons and
opined:

>Your menu sounds lovely, Terry, as do the recipes. However, a lot depends
>on the nature of your guest's heart problem. Was this aterial bypass
>surgery?

Yes.

>Do they have high cholesterol?

That I don't know. Will email his wife (he's a professional Luddite
and doesn't "do" email).

>etc. Depending...you may need to
>re-think fats, both type and quantity. Cream cheese, chocolate, whipping
>cream, egg yolks, etc. You might consider using fat-free cream cheese, egg
>substitute, as well as making a chocolate dessert that uses only cocoa
>rather than chocolate.

Thanks to you and Dams, I'm going to use reduced fat cream cheese and
I'm preparing a sorbet as an alternative to the marquise.

Thanks for the advice.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Most vigitaryans I iver see looked enough like their food to be
classed as cannybals."

Finley Peter Dunne (1900)

To reply, replace "spaminator" with "cox"

Terry, Rather than attempt to second guess his/her Doctor/Dietitian, ask
the person directly what s/he can or cannot eat. Everyone here has very good
advice but they are not his/her Health Care provider. Was it a bypass, a
stent, a heart replacement, a implanted defib? so many factors come into
play these days. My personal experiences have been that absent any drug
specific reactions to food and you cut through all the inherent personal
likes and dislikes of a Dietarian you find the bottom line is: Cut the
fat, lose the salt, eat more fiber (esp. fresh veggies and fruit) Fish (?)
and chicken, restricted meat, coffee, alcohol and get more exercise, oh yea
get rid of refined sugar ( that is my personal one). Just about anything can
be eaten within reason and in moderation. You average your intake out over
time, say a weeks time; get one, give up another.

Your menu sound delicious and healthy. If anything is to be recommended to
you besides asking him what his diet is , I personally would use some of
the same chicken broth for your Asparagus to make your spread vice using the
bullion cubes, each cube portion size of 3.7 gm cube has approx. 800 mg
sodium. Lack of the salty Bullion may affect a slight difference in the
taste but If you need more salt flavor use canned Anchovy's serving size
of 16 gm with 750 mg sodium. Soak them in milk for 15-20 minutes and then
rinse. Start with 2-3 and add more as needed to taste. The salt is already
included in the paste tubes. Most likely people, even those that absolutely
hate the hairy fish will not be able to detect it unless they have a very
sophisticated palette. Most do not realize Worcestershire sauce has
anchovies and Tamarind pulp as major flavor components. Also consider
making your own Italian Dressing (Oil and Vinegar, spices and herbs) rather
than buying a Store Brand ( more added fat, salt and a commercial type Olive
Oil or most likely a blend of oils). For the Dessert consider Mexican
Chocolate ( more Cinnamon and spice) rather than Dutch style (more butter
fats and sugars). Hershey's UNSWEETENED portion size is 14 gms, cal:
90, fat cals @ 60, Cibarra SWEET Chocolate portion size is 23 gms @ 110
cal with Fat Cals @ 30). To reduce the sugar a bit further consider
substituting a tablespoon of sugar from the 1/2 cup and add a tablespoon
of mild Ancho chile for kick. ( Some High end Chocolate maker are starting
to market what the Meso-Americans have know for thousands of years). I will
warn you if you do not already know Mexican chocolate it is a different
taste than American and Dutch style. so do try it before hand and see if you
like it. Reconsider the salt in your BBQ sauce as well as other sauces if
you have salt in other ingredients such as the Worcestershire sauce .
Americans will use an Asian Fish Sauce which Asians use for the salt factor
then add salt to that, all because some recipe writer said to. I just read
our local newspaper's Wine specialist ( who happens to be a local doctor)'
special rub for "Texas style" beef: basically it was use a commercial chili
powder, then add salt, black pepper, cumin, chile and paprika. The boy has
no clue that he reiterated the basic commercial chile powder. So my point
here is even highly intelligent professionals meaning well do not always
have the answers in hand and it is up to you for due diligence.

Having said all this if s/he is on the High Bland/ Low flavor, boiled
everything., using only the no salt/ overdried spices in a convenient
plastic shaker thing diet preached to him at his bed side; s/he is either
going to love this or it will send him/her into the great beyond, hence my
first suggestion, go ask.

Oh pshaw, on Wed 19 Jul 2006 06:04:24p, Terry Pulliam Burd meant to say...

> On 19 Jul 2006 05:46:10 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> rummaged among random neurons and
> opined:
>
>>Your menu sounds lovely, Terry, as do the recipes. However, a lot
>>depends on the nature of your guest's heart problem. Was this aterial
>>bypass surgery?
>
> Yes.
>
>>Do they have high cholesterol?
>
> That I don't know. Will email his wife (he's a professional Luddite
> and doesn't "do" email).
>
>>etc. Depending...you may need to
>>re-think fats, both type and quantity. Cream cheese, chocolate,
>>whipping cream, egg yolks, etc. You might consider using fat-free cream
>>cheese, egg substitute, as well as making a chocolate dessert that uses
>>only cocoa rather than chocolate.
>
> Thanks to you and Dams, I'm going to use reduced fat cream cheese and
> I'm preparing a sorbet as an alternative to the marquise.
>
> Thanks for the advice.

You're welcome, Terry. Sounds like a plan, and a very nice meal!


--
Wayne Boatwright
__________________________________________________

Be kind to your inferiors, if you can find any.