My Friend and her husband are moving to San Antonio Texas in August and we are having a going away party on July 5. They are Military and we miss them so much ! Anyway, the theme is the Bye Bye Miss American Pie. Of course we will use red, white and blue as the colors ! But any thoughts on food? I think we will be burned out on BBQ because of the 4th.
I am hosting a baby shower brunch and I would appreciate some ideas on what to serve!:)
Whole fresh mushrooms and do not over cook the shrimp, they should go in last
Go to Pillsbury.com /recipes" Carolina style brunch grits "
OMG ...They are soooo GOOD , when i make them, I always have a request for the recipe. It has taco seasoning , Mexi corn, spinach & cheese .
There will be 30 - 40 people,wookie is the nick name of one of my best friends sons! I do not here that nick name very often! I like the yogurt idea, A Yogurt Bar!
I just bought the Vera Bradley cook book and there is a recipe for shrimp and grits tartlets that i will test this weekend , i hope it works out ~!!
We are doing a buffet style but some what formal because of the home of the other hostess. Think Tara from gone with the wind & beach front. We are doing the whole China, crystal , Linen napkins ect.... I am making Crepe paper Dahlia flower pom poms from Martha stewart crafts to hang in the oak trees in the front yard and smaller ones for napkin rings.
I made them before and had rave reviews so check them out at her web site! The time is from 11-1 so quiche and frittatas are a must ! I love the idea of the bellinis !! Yum!
Caviar UGH ! Taste like rotten fish!
How did it go. I've made it a bunch of times but always do the crabs separately a day ahead of time.
What kind of sausage do/did you use? Chourico, andouille, kielbasi?
Just curious. I usually use andouille but wonder if it makes a big difference.
Hope you had a good time.
Doing on next week.
When I was growing up, we would sometimes add clams, oysters and/or whole crabs (whatever we fished out of the bay), and hot dogs in lieu of kielbasa for my brother and I. I also remember my dad dumping in a few cans of whatever beer we had on hand at the time - usually Milwaukee's Beast, which I'm sure is a step down from malt liquor.
It's pretty forgiving, as long as you don't forget the seasoning. Bread is a nice addition to soak up the pot liquor.
Yum, I've got a craving now...
Lowcountry Boil
A Lowcountry boil is a simple and hearty one-pot meal.
By Dita Rago
Once called Frogmore Stew, this one-pot wonder was created by a National Guardsman when he needed to cook a meal for 100 soldiers. Richard Gay, who learned the recipe from his family, had everyone remembering his stew. The dish was later named Frogmore, where Richard was from, by the guards who teased him about home. The postal service eliminated the name Frogmore, which changed this popular dish to Lowcountry boil.
This seafood dish is a combination of shrimp, sausage, corn, and potatoes. Great for relaxing trips to the beach, it is also easy to create for a crowd. Lowcountry boil can be served on newspaper for easy clean up. Crab, onion, and butter are frequent additions to the pot, and having a removable drain basket only makes cooking easier. The rule of thumb here is the bigger the crowd, the bigger the pot.
Lowcountry Boil
4 pounds small red potatoes
5 quarts water
1 (3-ounce) bag of crab boil seasoning
4 tablespoons Old Bay seasoning
2 pounds kielbasa or hot smoked link sausage, cut into 1 1/2-inch pieces
6 ears of corn, halved
4 pounds large fresh shrimp, peeled and deveined optional
Cocktail sauce
Add potatoes to large pot, then add 5 quarts water and seasonings. Cover pot and heat to a rolling boil; cook 5 minutes. Add sausage and corn, and return to a boil. Cook 10 minutes or until potatoes are tender.
Add shrimp to stockpot; cook 3 to 4 minutes or until shrimp turn pink. Drain. Serve with cocktail sauce. Serves 12.
(Adapted from Southern Living, August 2002 and Real Simple, August 2001)
At our family baby showers, the tradition is to make name tags with leetle teeny diapers on them. At the end of the shower, the guest with the dirty diaper (a dab of grainy mustard) gets a door prize.
After they came back from Turkey, my mom started serving Turkish breakfast every now and then: Good greek yogurt and honey, maybe some jam; Sliced tomatoes and cucumbers; sliced cheese (greek cheese if she can find it), olives, bread. Definitely not american, but really delicious in the summer.
i love breakfast so i had to come back :) one of my favorite restaurants has a great breakfast dish - a bowl of creamy polenta topped with a perfectly poached egg and spicy chorizo. soo good! also if you're doing oatmeal, yogurt, etc. flaxseed adds some nice crunch.
If you have a griddle/large skillet you could have an omelette station-think of any ingredients: meats, veggies, cheese
How about pancakes/waffles: plain, choc chip, blueberry, banana walnut, etc
French Toast-you could even make french toast sandwiches
Bagel Bar-various cream cheeses and bagels
Sausage Gravy and Biscuits
Breakfast wraps
Breakfast Potatoes as a side maybe-plain or with veggies/cheese
@wookie & blankplate, check out Homesick Texan for a killer migas/chilaquiles recipe.
Having catered an ungodly number of breakfasts, I have some suggestions on delicious and easy to make and transport foods.
- Mini bagels with cream cheese and a smoked fish plate.
- Huevos rancheros - refried beans, salsa, eggs (pre-scrambled is easiest), and tortillas to wrap it all up.
- Miso soup is a very traditional Japanese breakfast, but for Americans, you might want to supplement it with rice and tamago or steamed eggs.
- Scones! Great if they're fresh from the oven, but baked the night before is good, too.
- A big batch of oatmeal, or another grain like quinoa or millet, with brown sugar, berries, banana, and raisins for each person to stir in.
- Crepes, cooked the night before and re-warmed in the morning. Each person can fill their own with roasted vegetables, gruyere, grilled shrimp or chicken, and a lemony hollandaise or bechamel.
- Egg and biscuit sandwiches. You can make a large oven omelet in a well-greased baking sheet, cut it into squares or rounds, top with cheese and tuck into a fresh biscuit.
- Hash! Use whatever meat you have, and cook it with onions, peppers, and cubed potatoes. Corned beef is traditional, but bacon, ham, sausage, and smoked turkey leg are also great. I recently had a great duck confit hash, which you could duplicate if you're feeling ambitious.
@wookie -- I was going to suggest sausage gravy and biscuits, too. YUMMY
Your suggestions are amazing.
Also, sweet potato biscuits w/ham and cheddar are d-lish.
http://devourthis.typepad.com/devour_this/2008/04/i-love-my-food.html
Scones of all varieties, baked egg/cheese crepes, easy chicken fried steak and eggs, homemade granola and yogurt....
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Location: gulfport mississippi
About: I am a Mom of 3 , I LOVE to cook and I am always looking for the BEST recipes!! :)
Favorite foods: Anything with Shrimp ! Call me Bubba Gump! Homemade Spaghetti & meatballs , Steak , Charbroiled Oysters , Spicy Hot boiled crawfish, Chopped salads.
Last bite on earth: BBQ Shrimp and Crusty French bread