Wanting to move away from the messy house parties of student life (I'm 22, and graduated last summer) I decided to go for a more grown up feel, and make it a dinner+drinks party. Not too formal though, just making eating as big a part of the evening as drinking, and wanting people to sit and socialise rather than have a mad rave.
I was thinking of something in between a buffet and a sit down dinner, partly because my friends NEVER turn up when they say they will, and I'm expecting people in dribs and drabs, and partly because I'm rubbish at timing things!
There should be about 8-15 people, including a few vegetarians and one girl who can't eat wheat or sugar.
Last time I had people round, I did slow roasted lamb with pomegranate, foul medame tagine and salad, which worked well.
Please help me, as I want time to practice before Friday! Nothing too complex please!What should I serve my friends?
How about a buffet of several types of stews that could be kept warm on the stove. They could be served in a variety of bread bowls (offer crackers and a regular soup bowl for the girl who can't have wheat).
Mediterranean Vegetable Stew
2 tablespoons olive oil, divided
1 cup chopped red onion
2 cups coarsely chopped green pepper
2 large garlic cloves, crushed
1 cup sliced mushrooms
1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
1 (28 ounce) can crushed tomatoes
1/2 cup kalamata olives, pitted and sliced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon chopped fresh rosemary
1 cup coarsely chopped parsley
In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.
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Gypsy Chicken Stew
1 (4 pound) whole chicken
2 1/2 cups dry sherry
1 1/2 cups chicken stock
8 cloves garlic, halved
3 onions, quartered
4 fresh green chile peppers
6 large tomatoes, peeled and quartered
salt to taste
1/4 cup shredded Monterey Jack cheese (optional)
1 tablespoon vegetable oil
In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour.
Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers.
Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock.
When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.
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Beer Beef Stew
1/4 cup all-purpose flour
1 1/2 teaspoons salt
2 1/2 teaspoons pepper
1 pound cubed beef stew meat
3 tablespoons vegetable oil
1 quart beef broth
1 pint beer
1 (15 ounce) can tomato sauce
1 (6 ounce) can tomato paste
1 cup peeled and cubed potatoes
1 (10 ounce) package frozen mixed vegetables
1 cup chopped cabbage
In a bowl, mix the flour, salt, and pepper. Toss the beef in the mixture to coat.
Heat the oil in a large pot over medium heat, and brown the beef on all sides. Pour in the broth, beer, tomato sauce, and tomato paste. Stir in the potatoes, mixed vegetables, and cabbage. Bring to a boil, reduce heat to low, and simmer 1 hour, stirring occasionally.
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- Cheers!
If you have hot trays, to keep the food on, that's helpful. You could make a regular lasagna, plus a vegetarian lasagna (use soy cheese) ... Caprese Salad ... Antipasto Platter ... homemade breadsticks and/or garlic bread ... Tiramisu %26amp; biscotti for dessert, with espresso %26amp; lattesWhat should I serve my friends?
Ham and cheese biscuit stacks
2 Tubes (12 oz each) refrigerated butter milk biscuits
3/4 cup stone ground mustard, divided
1/2 cup butter, softened
1/4 cup honey
10 slices Swiss cheese
20 pitted ripe olives, drain and pat dry
20 pimiento stuffed olives, drain and pat dry
1/4 cup mayo
1/4 cup green onions, chopped
30 pieces of deli sliced ham
2 1/2 cups Romaine lettuce, shredded
40 frill picks
Cut each biscuit in half making half circles, place 2 inches apart on baking sheets lined with parchment paper or just do not grease. Spread each top with a 1/2 tsp of mustard, bake at 400 for 8-10 minutes or until golden brown, remove from pans to cool. In a small bowl combine the butter and onions. In another bowl, combine the mayo, honey and remaining mustard. Stack 3 slices of ham and 1 slice of Swiss cheese atop each other and cut into four triangles, repeat steps with remaining ham and cheese. Split each biscuit in half; spread bottom haves with butter mixture, add ham and cheese, top with1 Tbsp romaine. spread biscuit tops with mayo mixture and place on top of romaine. Thread frill picks with 1 of each olive and insert into stacks.
As finger sandwiches
White Bean Soup
times it by 3 for a big crock pot
Ingredients
1 tbsp. extra virgin olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 cups kale leaves, cut into bite-size pieces (remove the thick stems)
3 cups chicken broth, or vegetable
1 leek, cut into 1/4-inch slices (1 cup)
1 cup dried white beans
1 cup evaporated skim milk
Cayenne pepper, to taste
Freshly ground black pepper, to taste
Methods/steps
In a large soup pot set over medium heat, saute the onion in the oil for 3 minutes, stirring often. Add celery and kale and saute another minute in 2 tablespoons broth for about another 3 minutes, stirring occasionally. Stir in remaining broth, leek and beans. Heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer about 1 to 2 hours or until beans are tender. Stir milk into soup. Place 1 cup of the soup in blender or food processor. Cover and blend on high speed about 30 seconds. Stir blended mixture into remaining soup mixture. Spice it up with cayenne and black pepper to taste.
Grilled Pork Tenderloin with a Rosemary Vinaigrette sauce
2 Pork Tenderloins (Silver skin removed)
My Favorite rubs Sauce: A 50/50 mix of Dijon Mustard and Stone Ground Mustard
My Favorite Seasoning: Store excess up to 6 months in air tight container
1 cup Salt
录 cup Pepper
录 cup Onion Powder
录 cup Garlic Powder
录 cup Brown Sugar
录 cup Paprika
2 Tbsp Cayenne Pepper
Rub down the Tenderloins with your favorite rubs sauce and seasoning then grill them on medium to medium high heat until internal temp reaches 155 degrees. Remove from grill and wrap in foil. Let stand 10 minutes, check internal temp again to insure 160 degrees was obtained.
While the Pork is cooking, or the day prior, prepare the Rosemary Vinaigrette sauce.
2 Egg Yokes
录 cup Sherry Cooking Wine (vinegar)
1 cup Salad Oil or Grape seed oil
1 Tbsp Dijon Mustard
2 tsp Soy Sauce
1 tsp Honey
录 cup Rosemary (after you measure, then you grind in spice grinder)
Salt and Pepper to taste
Place Yokes, Sherry and Mustard in blender and slowly blend in the oil until thickened. Add in remaining ingredients Soy, Honey, and Rosemary and taste. Adjust with salt and pepper if needed. Transfer to a container, cover and refrigerate up to 3 days.
Drizzle the sauce over small portions of the pork and serve with roasted potatoes, green beans and Saut茅ed pears (Peel, chop, saut茅 in butter, then salt and pepper to taste. Feeds 4 to 6 people depending on loin size.
Hope these helped
Enjoy
Bret
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