Just last week I had a "panini party" with friends - very low stress but a lot of fun. We put the press on one end of the table, set up platters of meat/cheese/veg and made a little activity out of it. Really a lot of fun.
I like that theory, a lot. I have noticed my local Whole Foods has started stocking jalapeno cheddar burgers in the meat case and while I've yet to try the beef version (the turkey ones were fantastic) I bet there is a lot of truth to his theory.
steak bearnaise on a ski slope in aspen. with my boyfriend.
oh, wow.... this reminds me of an old Jamie Oliver recipe I tried once where he put prosciutto over goat cheese and baked it. divine!
Once upon a time in Southern California, a middle-aged mother tossed a chicken on a beer can, having seen it done on the Food Network just days before. After just a few minutes, the backyard was filled with black smoke. The back fence still has scorch marks!
I think its fascinating how strong people feel about their roast chicken recipes! I've tried most of the methods listed above and been pretty happy with the results every time, though my go-to is a Jamie Oliver adaptation - sage, chopped pancetta, salt and pepper mixed into butter and shoved under the breast skin and then roasted till done. It's delicious.
I was in Tokyo many years ago and there were literally dozens of people standing outside a shack where they were making these cakes. Obviously, we got in line thinking that it had to be good - why else would all these people be waiting? Unfortunately, I'm not one for red bean paste and ended up feeding mine to the pigeons. But they certainly were cute!
I love Girl Scout cookies...though I hate that they're delivered smack dap in the middle of Lent every year! Evillllll little girls.......
These ideas all sound so good. I guess being as ready as possible before guests arrive is the best idea...and that rules out migas!
Skinnyfatty, you want oil on both sides of the tortillas, but I usually accomplish that by stacking them as I go, so the oiled top of one tortilla rubs off on the unoiled bottom of another as I oil its top. I find that this does a good job of limiting the amount of oil I use; if you use too much, the baked chips don't taste or feel right.
I usually just fry up stale corn tortillas, though baking them would be healthier. Our goal with migas has always been to replicate the migas at the Tamale House in Austin. The trick to that has been adding some milk with the scrambled eggs (something I pretty much never do otherwise) and include chopped fresh tomatoes when cooking the onions/jalapenos. so good, with a slightly pink tint to the eggs, served wet as you noted in your recipe. And as someone else noted, I believe it is Tex-Mex - but who cares, it's good!
As for group dinners that are more hit than miss, beercan chicken is always good bet. Baba ghannouj is also a pretty consistent crowd pleaser, though remembering to roast garlic ahead of time is usually the only thing that holds me back there (I can't stand baba ghannouj or hummus with *just* raw garlic). I also do up a big salad ripped off from salad I had in a Scottsdale restaurant that turned me into a salad eater (cold pearl couscous, chopped baby spring mix, peptias, raisins, corn, tomatoes, & light, slightly sweet vinagerette). That way I get to feel like I'm feeding people healthy food and don't have to take up burner/oven space. Now that it's summer, I'll also just chop up a bunch of veggies, toss with balsamic vin & olive oil, then grill.
That egg recipe looks great!
If I'm cooking for a crowd, I tend to make something like a baked pasta or a roast chicken with a green salad. I don't like having lots of burners going when I'd rather be social with guests. I'm the sort of person who makes all my sides for Thanksgiving the day or two before so they can reheat in the oven while the turkey rests!
The last couple of times we've had guests over we've made fondue. It's low maintenance and interactive, great for gatherings!
Do you brush both sides or only one side of the tortillas with oil before the oven?
We do chili for over 30 people for the Super Bowl every year. It is a great dish for a large group because you can make it the day before and reheat.
We do red chili the day before and then white chicken chili the day of (although we cook and chop the six pounds of chicken breasts for it the day before). A friend brings vegetarian chili (made with textured soy protein) that she also does the day before. Add three or four dozen jalpneo cheddar corn muffins (we bought extra muffin pans just for this occasion) and run them in shifts in the double ovens. Add two pans of butterscotch blondies, high quality vanilla ice cream (locally made), and caramel sauce and you have dessert.
Beverages are easy with chili; we offer beer, hard cider, wine, soft drinks and waters. We have guests bring apps and other dessert options. They always are glad to contribute.
For something fancy for a group of 8 to 10, we do a two to three pound tenderloin in a single beef wellington because it can be seared and assembled early in the day and then baked, sliced and sauced and sauced right before serving (or bringit to the table whole -- it is a great presentation!). Accompany with a blue cheese and shitake potato gratin (it bakes for an hour and can be put in the oven before guests arrive), and steamed haricots verts. We start with a salade compose of greens, asparagus, red onion rings, orange supremes and a creamy lime dressing. Fnish up with a frozen chocolate mousse (made the night before) and you have a fuss-free dinner party!
I can always count on the Chicken Marbella from the Silver Palate Cookbook to please the most varied of crowds. Despite its odd ingredients (prunes and green olives), it appeals to a broad range of palates. Add to that the fact that it can be made well ahead of time (even improves with time, according to the recipe), it makes a great company meal. Some rice to soak up the juices, maybe some crusty bread and a good green salad make for a great dinner that doesn't have the host bouncing off the walls in those moments before it's served.
My two go-to meals are: Beef Bourguignon with mashed potatoes (all stuff you can make ahead, just heat it up, have some wine & a green salad) or a fabulous pot of green chile with fresh tortillas/chips ...have some refried beans or beef handy, and the usual tomato, sour cream and cheese so anyone can make a burrito/ taco/tostada combination if they want. And extra hot sauce! (The green chile recipe is from an awesome restaurant in New Mexico, and I add two bags of spinach)
i'm pretty sure migas are tex-mex, and not true mexican food. i've never seen them made with chips. we've always made them with sliced, fried corn tortillas. i've also had migas at a tapas bar in spain where they use croutons/old bread crumbs. yum!!!!
Our very casual go-to meal is BBQ.
My husband is a genious with the smoker; pulled pork or brisket are my favorite. Pair that with homemade baked beans or mac & cheese, coleslaw, and and banana pudding and it's bound to please.
Subscribe to our feeds:
All of Serious Eats, Talk, Required Eating, Videos, Eating Out, Recipes, New York
Subscribe by email:
Website: http://www.betterbitterblonde.blogspot.com
Location:
About:
Favorite foods: spinach, bacon, lasagna
Last bite on earth: