I am hosting a dinner party for New Years for my family, should be about 5-8 people. I am going to make Momofoku Bo Ssam (http://www.marthastewart.com/recipe/b... and I am very excited because I've been wanting to make this for at least a year! (ever since I saw a video of the Working Class Foodies making it at home
My two issues that might require some alternations. First is that I couldn't find bone in pork shoulder and had to get bone less. I assume that means I'd lower the cooking time so I don't over cook the pork (which I am going to do anyway since I got a 7 pound shoulder and the recipe calls for an 8-10)
The other issue that my family is coming in from out of town and I am not sure what our schedule is going to be like new year's day. I don't know if we are going to be out and about. I was debating either pre-cook the shoulder in the oven several days in advance or cooking the shoulder in the crock pot instead of the oven (I know shoulder cooks beautifully in a crock pot but I wouldn't be around to baste it) then warming it up and finish of the crispy crust the night of.
Which would be the better option? How many day in advance could I cook the shoulder if I chose that option?
Several years ago I was refgifted with a beer bread mix that she had gotten from a friend. I made it for a housewarming party to rave reviews. Years later one of my friends still talks about it nostalgiclly and I haven't been able to make a from scratch beer bread that measures up. Anyone know a good recipe for beer bread that will knock his socks off?
I'm in currently taking summer classes for grad school and the classes meet from 5-8PM. We are planning to have a potluck for the last day of class and I signed for a main dish since I live really close to school so transportation is less of an issue for me. I am just not sure what to cook, it needs to be pretty inexpensive to make and can serve about 15 people.
Have you ever had unepxected guests for dinner? The other night I invited my in-laws including parents, sister, sister's new baby and her boyfriend. Boyfriend's father decided to invite himself over to boyfriend's home to see the new baby. Rather than say "oh no we have plans that night." boyfriend just invited them over and didn't tell me until a few hours beforehand.
Luckily I was able to make adjustments and since the family didn't show up until after dinner I was able to strech out serving desert for 6 into desert for 11 by serving my cobbler in ramekins so we didn't run out of food. I was was pretty peeved. I tried not to take it out on anyone since the unexpected guests were very polite as can be, but it was tough to entertain three kids age 2-5 when you don't have toys for them except for a our cat who didn't want to be played with. I tried to be a gracious hostess but inside I was kind of seething at how tacky my sister in law's boyfriend was being. I don't know why he couldn't have told me earlier.
Anyone else have similiar adventures with unexpected dinner guests? Did you have to come up with a creative solution so you wouldn't run out of food?
My mother in law has a paticular genius when it comes to using up leftovers. The other day my father in law made too much salad (mixed greens + italian dressing with crutons0 and it was already overdressed. I was tempted to just throw it out but instead my mother in law blended it with some v8 to create a gazpatcho! I enjoy eating it on chips with a little hot sauce. yum!
Hey SE-ers I helped volunteer to cater my sister in law's shower luncheon I was given $150. My plan is to do bruchetta appetizers, pasta salad, green salad, some kind of chicken that can be served at room tempature, fruit salad and drinks. My mother in law is providing cake and the party organizers are going to provide decorations, plates and silverware and whatnot. Do you guys think I can stay under budget with that menu? That is my concern.
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I'm having a small dinner party for some out of town family members.
My plan is to cook brisket. Anyone have a good recipe for sweet and sour or sweet and spicy brisket?
I'm kind of blanking on what sides I'd want to do. (the obvious choice is to throw in some veggies in the pot while the meat cooks and serve those)
I bought some farmer's cheese to use as paneer for an indian recipe, and now I want to use up the rest of it. Any suggestions?
I was wondering if I could use it with some of the dishes I'm planning to make for superbowl, including stuffed jalapeno poppers (in lieu of or in addition to cream cheese) or in a baked mac and cheese dish.
Okay so my office is having a baking contest this month, prizes are 100 and 50 dollar gift certificates. Frankly I don't care about the prize. I just want to win!
I was leaning towards either cheesecake brownies or some kind of cupcake since my co-workers are absolutly gaga for cupcakes but on the other hand my co-workers gave me a tart pan as a wedding gift and I figure I should put it to use at some point. Any recomendations?
I made spicy tomato soup the other day (ingredients were onions, garlic, jalapeno, tomatoes, water and cumin) the end result just didn't please. I like spicy things but this soup was just too accidic. I put some yougurt in there to calm it down but I still don't like it much. My husband likes it but its' way too much leftovers for one person.
Any suggestions for ways I could use it up? I was thinking about using it as a marinade or putting it in the crockpot with chicken to make enchilada filling. Any other ideas?
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