shofer Posted February 28, 2007 #26 Share Posted February 28, 2007 Waffles & sticky buns for breakfast! The goat cheese souffle in the specialty restaurant. Lamb chops Georges IV. Don't know what's on them but they are the only lamb I will eat. The rolls and breadsticks. Different every day. Minestrone soup. My DH had 3 cups of it. The Goombay dressing. I have the recipe and haven't tried it yet as it is very complex. Oh, I could go on and on..... Link to comment Share on other sites More sharing options...
*oceanlvr* Posted February 28, 2007 #27 Share Posted February 28, 2007 Shofer - any chance of getting that Goombay dressing recipe or do you know where it's posted on the web? Thanks. Link to comment Share on other sites More sharing options...
Daphna101 Posted April 1, 2007 #28 Share Posted April 1, 2007 The frog legs french style in white wine was awesome. The Maitre D brought me a whole plate the next day again..Yep..it was better than chicken. I also agree with those before me, the chilled soups are great. Its such a delicacy and something we never make at home. No souflees I was told..on Celebrity Constellation. Free sushi is basic..nothing fancy, but still hits the spot when you crave it. Served from 6pm to 10pm. Link to comment Share on other sites More sharing options...
NantahalaCruiser Posted September 9, 2007 #29 Share Posted September 9, 2007 Shofer - any chance of getting that Goombay dressing recipe or do you know where it's posted on the web? Thanks. I obtained the recipe for Goombay Dressing while on the Summit. Unfortunately it's a bulk recipe that I have not yet reduced: Lemon Juice 8 fl oz Cider Vinegar 4 liter Salt 3 oz Dry Mustard 6 oz White Pepper 1 oz Curry Powder 3.5 oz Parsley, Chopped 6 oz Hard Boiled Eggs 48 each Garlic, Very Fine 5 oz Salad Oil 6 gal Cumin 2 oz Tabasco Sauce 2 fl oz Sugar 8 oz Jerk Seasoning (no amount specified) Pineapple 1/2 Best of Luck! Let us know how you make out reducing it. Larry Link to comment Share on other sites More sharing options...
CAPinBoynton Posted September 11, 2007 #30 Share Posted September 11, 2007 Larry, Thanks for the recipe! Do you happen to know about how many this would serve? I have a program which will reduce the portions for us, but I have to put in how many servings I am starting with.:confused: Link to comment Share on other sites More sharing options...
2 to cruise Posted September 13, 2007 #31 Share Posted September 13, 2007 Goat Cheese Souffle is to die for....................yum! Link to comment Share on other sites More sharing options...
NantahalaCruiser Posted September 17, 2007 #32 Share Posted September 17, 2007 Larry, Thanks for the recipe! Do you happen to know about how many this would serve? I have a program which will reduce the portions for us, but I have to put in how many servings I am starting with.:confused: I calculate that the unreduced recipe would yield about 900 Fl Oz or about 1800 Tablespoons. With 2 or 3 Tsp per serving, that would be 600 to 900 servings! Note that a 1/48 reduction (to get down to 1 hardboiled egg) would yield about 19 Fl Oz and thus about 12 to 19 servings. Good luck and please let us all know how you make out. Larry Link to comment Share on other sites More sharing options...
Marguerite-a-Ville Posted November 17, 2009 #33 Share Posted November 17, 2009 Rather late to the party, but I reduced the Goombay dressing ingredients (as best I could) to about 2-1/2 cups: 3/4 tsp lemon juice 3 oz cider vinegar 3/8 tsp salt 3/4 tsp dry mustard 3/8 tsp white pepper 3/8 tsp curry powder 3/4 tsp parsley 1 hard boiled egg 1 clove garlic 2 cups salad oil 3/8 tsp cumin 3/8 tsp tabasco sauce 3/4 tsp sugar 1 oz crushed pineapple (that's a total guess) If someone tries this, please let us know if you would make adjustments to any of the ingredients. Link to comment Share on other sites More sharing options...
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