Jump to content

nancypantzie

legacy participant
  • Posts

    18
  • Joined

  • Last visited

Contact Methods

  • Website URL
    http://

Profile Information

  • Location
    Chicagoland
  1. I Thought I would update my menu plans for the big party weekend this weekend. I posted before that we host an annual event in our home, with friends from all over the country. We typically prepare two meals a day and serve a continental breakfast. We will have 19 house guests this year and an additional 15 staying at a hotel. Thursday dinner (10) Smoked chicken enchiladas Mexican pizzas Fish tacos Three cheese quesadilla’s Refried black beans, homemade guacamole, roasted tomatillo sauce, & Pico de gallo Friday dinner (29) Whole boneless rib eye (14 lbs) cut into 2.5” steaks, spice rubbed, grilled with a bourbon basting sauce Cheese potato casserole (brought by friend) Roasted asparagus drizzled with browned butter and balsamic vinegar Hearts of romaine salad with red onion, chick peas, homemade croutons & a homemade 1000 island dressing White cake with white chocolate frosting, raspberry filling and coconut pressed on the sides, German Chocolate cake. Saturday lunch (32) Vienna beef hotdogs drug through the garden on poppy seed buns of course. Cole slaw, Chips, Veggie tray Saturday dinner (35) Several crispy appetizer pizzas Four cheese lasagna* Spinach and Cheese Ravioli’s with pesto sauce & toasted walnuts Penne Arrabiata* with Veal meatballs* Rosemary garlic bread Caesar salad with homemade dressing Two cheesecakes Sunday Brunch (34) Blueberry pancakes Sausage links, maple bacon Egg casserole (brought by friend) Hash browns Eggs Benedict if I have good help in the kitchen and I have time to make the béarnaise sauce. Mimosas Sunday dinner (10) Smoked pork shoulder sandwiches with vinegar sauce Cornbread Pineapple cheese casserole Cole slaw Monday lunch (8) Opening day at Wrigley Field (It will be cold!) A hot dog and a Bob Chinn’s Mai Tai -- or two because I’m not driving and I don’t have any obligations! Monday dinner Hopefully I can convince people to eat leftovers, but one of our friends is determined to have Gino’s pizza on the way home from the game. I feel compelled to note that we don’t always eat like this (heavy and cheesy). I often find that by the end of the weekend I don’t even sit down for dinner because I’m a little overwhelmed by the amount of time spent in the kitchen around that much food – I lose my appetite. I have 34 bottles of various wines; I plan to pick up 15 more and 8 bottles of champagne, various sprits & beer. Our friends are coming from west coast to east: So Cal (10), Phoenix (1), Denver (2), Houston (1) Kansas City (2), Iowa (5) Minneapolis (2), Chicago (6), DC (4) Tampa (1) I tallied for my own curiosity, so I’m adding the count here. Thanks for everyone's input. I used as many ideas as I could accomodate, but mostly took he easy way out and prepared things I'm familiar with.
  2. Question: I am planning a lunch for 35 during a fantasy baseball draft held at our house. It's been requested that I serve Chicago style dogs, brats and french fries + whatever. I'm trying to figure out the best method for frying that many fries. Originally, I thought I would make my own fries, but the 'day of' prep for that many people is daunting. However... has anyone ever sliced the fries, given them one dip in the oil, cooled and then froze(n) the fries? I would plan to freeze the fries on cookie sheets (individually), and then bag and food save them. Would you be able to give them the 2nd fry before serving? Further, if I used a batter dip on the fries how would they fry after freezing? Conversely, would anyone know of outlets for good fries that I could buy frozen in the Chicago area? I'm looking for thin fries, something between a regular store bought fry but not as skinny as frites. Similar in size (dare I say it) to a McDonalds fry? Any ideas are much appreciated!
  3. Kim - can I nose around ALL of the recipes on your page? I opened the appetizer index, saw good sounding recipes, but I felt like I should ask before looking farther. I'm starting to plan the super bowl party for next weekend! edited because I repeatedly repeated myself ← THANK YOU KIM! I made a sample portion of the Buffalo Chicken Dip Wontons, sampled a few, and they were amazing! My husband said he never wants to eat a regular "sloppy" wing again. I agree. I know I'm veering more off-topic, but I want to share a recipe that I just submitted to RecipeGullett: http://recipes.egullet.org/recipes/r2095.html Back on topic - I appreciate the ideas that all of you have submitted. I'm hoping to square up my reunion menu next weekend (not this upcoming one, the next one) and I'll post it for anyone that's interested.
  4. The ideas and recipes that everyone is sharing inspires me! I added my first recipe to RecipeGullet. It's something that I put together this weekend keeping my local friends tastes in mind for super bowl. http://recipes.egullet.org/recipes/r2095.html
  5. Chicago Style Pigs in a Blanket Serves 5 as Appetizer. Searching for super bowl recipes? Here's a regional approach to an old classic. Bite sized pieces of pigs in a blanket with the flavor of a Chicago style dog. Can I still call it a "pig" in a blanket if the hot dogs are all beef? Pigs in poppy seed blankets 1/2 pkg Pillsbury crescent rolls 1/2 pkg Vienna Beef Hot Dogs 2 oz Sport peppers or Hot Giardinera poppy seeds celery salt Mustard Relish 4 T Yellow mustard 2 T White Onion (finely diced) 2 T Sweet Pickle Relish Preheat oven or toaster oven to 350* Using half of the roll of crescent dough, roll out or stretch the dough to a width slightly less than the length of the hot dogs. Cut sections across the dough that are long enough to wrap around each dog once. Finely chop sport peppers (or wash oil from Giardiniera, pat dry and chop fine). Press into dough. Roll dough around hot dog as snug as possible. Sprinkle blanketed dogs with poppy seeds and press to adhere. Bake hot dog rolls for 11-13 min (until toasted). *Prepare mustard relish by mixing mustard, diced onion, and sweet pickle relish. The mustard relish should be thick enough so that it doesn't run. When dogs are toasted remove from oven and let cool for several minutes. Trim rounded edges from hot dogs. Cut each roll into five slices and turn slices on their sides. Sprinkle each slice with celery salt. Top each slice with a dollop of the mustard relish, and skewer with a toothpick. Sprinkle lightly with celery salt, and a pinch of poppy seeds. Depending on your taste you can add additional peppers or a touch of finely diced fresh tomato. Keywords: Appetizer, Hors d'oeuvre, Easy, Snack, American, Amuse ( RG2095 )
  6. Hi Shelby I hesitated before I called them taquitos, but I made this concoction myself and it doesn't really have a name. I was looking for a way to use up extra won-ton wrappers, which is where this recipe veers the furthest from being a taquita. I use simple ingredients. Cook 1 lb. lean ground beef, drain. add taco seasonings and water (follow package directions) break clumps into smalll pieces. split ground beef mix in half. Run 1/2 of beef mixture and 1 cup of shredded cheddar cheese through meat grinder, mix back in with remaining beef. I work in batches at this point... Scoop 1-1.5 Tbl of meat mixture on won-tons. Form to the shape of a little flute, leaving a little space on each end. Roll up and slightly moisten wrapper edge with water to seal. Fry in shortening over medium high heat until golden brown. I've never had a problem with frying these with the ends open, but you could also fry them in a shallow pan of oil, and turn them as they cook.
  7. We're hosting the party so I get to make as much and as many things as I want - the menu keeps changing (growing). - Pulled pork sandwiches with vinegar, or mustard sauce - My award winning chili (so what if the competition was against 10 neighbors who don't like to cook) - wings - mini homemade taquito's - a cheese fondue - a cheese tray. We just went to Caputo's Cheese Market (suburban Chicago) and brought home 16 cheeses that we'll rotate throughout the evening. - a vegetable tray with tasty dips - beer, wine, margarita's, and many non-alcoholic beverages I'm relying on our friends to bring the sweets. I'm not very good with baking and so forth.
  8. Kim - can I nose around ALL of the recipes on your page? I opened the appetizer index, saw good sounding recipes, but I felt like I should ask before looking farther. I'm starting to plan the super bowl party for next weekend! edited because I repeated repeated myself
  9. I will DO that at a later date. Yum. Unfortunately, our weather in March is so unpredictable. Typically it's raining or cold here when we host the party. I wish it was a little later on the calendar, but so it goes. Always good, especially spicy chili on a sweet cornbread base. Yep, that's good too. And I'll investigate the "french toast station" - who doesn't love french toast? We do have a turkey fryer and we're not afraid to use it! I am lacking a good batter recipe though. I've tried many, but the one I looking for is the crispy, CRUNCHY, batter dipped chicken fingers like the the Village Tavern (Chicago people! if you know it, spill it. Please) makes. I hate to be so... whatever, but it's like Long John Silvers, but crispier and CRUNCHIER. Thank you for the link - I read the thread. I'm new as a poster on the egullet site, and I feel so welcome already. I hope to meet you too! Also... I promise once the "I'm talking to the cool people" buzz wears off, assuming it does, I'll contribute knowledgeable stuff as well.
  10. SNORT! Those are funny I get a kick out of the people who claim to be "foodies" which actually means "I love to EAT food." I call myself a 'chef wannabe' but I couldn't possibly label anyone else that way.
  11. I'm familiar with that sideways logic. My salt adverse in-law won't let me salt while cooking, yet she'll enjoy a bloody mary after golf. Two cans of V8 (640 mg of sodium) garnished with a giant pickle (roughly 300mg). That's a full days worth of sodium for my mom who IS on a salt restricted diet. I had an aunt that had restrictions, so we didn't salt food while cooking. The only salt option we had at the table was 'light salt.' Talk about HARSH. We endured that one though because she really loved her salt, and we knew she missed it. It was easier for all of us to adapt, we didn't want to make an issue.
  12. jumanggy THAT made me laugh, and you are spot on! I care about what people think of me, but I inherited her through a second marriage (my FIL remarried, after the loss of his lovely wife) so I can't "stop calling" that acquaintance. In fact I think that's why I get crazy. I can handle anything in small (or medium) doses, but when I see her it's for a minimum of four days and sometimes as much as two weeks at a time. shudder. Back on topic: I love to entertain and much of what we do involves cooking, so I couldn't be happier. Most of the fun of a dinner party is the group effort. I do have one friend that is "finicky" in that she can't stand to see any type of fat added during the cooking process. She is very health conscience, and I appreciate that. She doesn't say anything, but she will literally sneer at a pan if oil is used for browning, or if I use even a one tiny strip of bacon with the green beans. In her case I watch the ingredient list and serve lot's of chicken or fish. You know... as I'm thinking about this I should send her a thank you card. It was because of her that I studied up on and started using my cast iron pans! What's funny about this person is that she doesn't think twice about eating two desserts. I guess it's easy to pretend the fat doesn't exist if you don't see it.
  13. My meat was cold. Hmmm... I'll try again someday. I agree about the rolls, that's possibly my favorite part. Speaking of Portillos - I discovered last year that they sell their chopped salad dressing by the pint. I buy it for one of my salads over the 'big' weekend. Last year I was in a hurry so I went to the drive through and ordered one pint of dressing - nothing else. They didn't even look at me funny!
  14. Thanks to all of you for your help! Since this is a short thread and I'm new at this, I'm going to respond to all of your posts together. Kim, the event this year is the last weekend in March. I still have time, I just like to plan the menu as early as possible. That gives me the rest of the time to work on the other logistics - we typically have 14 guests that stay here that weekend. Markinhouston, thanks for your great ideas. I'm seriously thinking of Jambalaya. I do have to tone down my spices for about half of the crowd, so maybe I'll make it mild, split it and spice up half. Soup(s) with toasted cheese sandwichs, sounds good. We've been studying cheese lately, so maybe I'll make up a great recipe. Maggiethecat, I tried to make Italian Beef once, and I think I got the 'gravy' right, but I couldn't get my beef sliced thin enough - even with my slicer. Do you have any suggestions? I might just resort to buying the meat from one of the local stand-bys. Devinl, WOW! That Pernil looks amazing. think I know a little bit about cooking, but that one is new to me. I'm going to try that this weekend. We typically smoke the shoulders, but I do get tired of the smoked flavor. Another winner! Lastly, Thank you Markinhouson for freeing me of my need to bake in my "good" pans. I think it's fine to use giant foil disposable pans for big jobs. I always thought that they didn't cook as well, but boy will that save time!
  15. I have lurked for years. I became a member last year, but only posted today for the first time. I have learned so many things from so many of you. Please respond if you have time – I welcome any input! Each year my husband and I host a reunion party at our home for our college friends. This will be our 12th party as hosts. It’s just basically an excuse to see our friends every year, and they visit our home because we live in a central location (Chicago suburbs, northwest). I mention the location because I have access to good groceries. We don’t meet because of the food, but it’s important. We tend to imbibe more freely than normal, so the food is typically heartier than normal as well. Over the years our palettes have evolved from beer, brats & chili to good wine, cheese, good beef (or pork) and salads. My question? Really it’s a plea for help… I’m exhausted of ideas for lunches and dinners. We typically feed 25-35 (more for dinner) every day for three days. Yep, it’s a passel of people, and it’s a long, but FUN weekend. We also do a continental style breakfast bar each morning and prepare a brunch on Sunday morning. Over the years I have amassed a decent amount of cooking supplies. I can give details if you want, nothing exciting. Most importantly I’ll mention two ovens, a large grill, a bullet smoker and a wood burning upright chimney smoker. We have options of cooking methods and some (not too much) storage for early prep work. I prefer to cook fresh foods, and try as hard a possible not to throw out store bought jars of salsa or premade sauces, etc. In the past we’ve had pulled pork sandwiches, smoked chickens with BBQ fare. I’ve served Italian with homemade lasagna, and Braciole. We’ve roasted prime rib. One year the local pizza place sold me crusts only with the sauce on the side and we topped 10 pizzas with all kinds of fresh ingredients. I was thankfully able to borrow pizza stones, for crispy crusts. I even served Osso Bucco once, which I will never, ever try to serve to that large of a crowd again. I’m hoping for ideas for large quantity, easily stored, quality recipes. I would also like (in a perfect world of course!) something that is easy to clean up, as I have to use the same pans again tomorrow! Dishes are a drag with a large crowd. Most of our friends are skilled in the kitchen and are willing to help, so a recipe with lots of prep isn’t the problem, it’s the ‘how do we get all the stuff ready at the same time, without resorting to slow cookers’ that trips me up. I’m not opposed to pre-cooking and freezing parts of the recipe. If any of you fine people have suggestions – I’m all ears, or in the case all eyes! – Thanks, Nancy
×
×
  • Create New...