Party Hearty

Cooking for a crowd can be a challenge but you can make it easier on yourself by simply choosing the right menu. Many's the time I've stressed myself out by planning dishes that needed last minute care and attention but Monday night's menu was darn near perfect, if I do say so myself.

Composed of dishes that for the most part could be made in advance, we rounded out the appetizer menu by making a huge container of the Loaded Baked Potato Dip we tried Super Bowl Sunday from myrecipes.com. While I found it more spreadable than dip-able and a trifle lacking in flavor the first time I made it, this time I added a cup of prepared buttermilk ranch dressing along with a half package of dry ranch mix to loosen the dip up a tad and add more zip. Hit the link at myrecipes.com for the recipe but remember to doctor it up a bit. Served with some of those fabulous tiny iddy biddy potatoes that were roasted in advance and simply warmed up, it was an incredibly delicious and popular appetizer. Perfect "crowd" food!

As for the main course, Big Guy put a couple of huge sirloin roasts on the Weber rotisserie and sliced them up to serve cold. Here they are in all their glory just off the barbecue and resting before being sliced.

The other entree choice was this fabulous Spicy Chicken with Apricots and Olives, courtesy of Noble Pig. Loaded with all manner of spices including cinnamon, cumin and smoked paprika it's the kind of dish that's ideal for entertaining because the chicken marinates for 24 hours before hitting the oven.

The incredible aroma and exotic flavor is darn near enough to make you want to catch the next flight to Morocco...but the good news is you don't have to! You can make this right at home. Incidentally, I multiplied the recipe by 6 and used 10.5 pounds of skinless boneless chicken thighs, which was about perfect for 40 people, give or take when served beside a big bowl of couscous with lemon, olive oil, fresh mint and toasted pistachio nuts. 

The rest of the main course was balanced by a huge tossed salad as well as our favorite marinated asparagus salad you've seen here several times before. We also whipped up perfect for a crowd pickled onion salad that's another gem from the past. Simply thinly sliced yellow onions marinated overnight in a sugar, vinegar, water mixture, the salad is finished by draining the pickling mixture from the onions and tossing them with sour cream and celery seeds. It is a perfect crunchy kinda' sweet tart accompaniment to thinly sliced roast beef and great on a sandwich or a burger and topping a bowl of beef with barbecue sauce like you'll see pictured below. Hey we had leftovers last night for dinner - see!

 

As for dessert, well you'll just have to hold your horses and come back tomorrow! Believe me, it'll be worth a return visit. 

Pickled Onion Salad (from JBug’s Kitchen adapted from the Best of the Best, Best of Bridge Series Cookbooks)

4 large yellow onions, sliced very thin

1-1/2 cups white vinegar

1-1/2 cups water

1 cup white sugar

1/4 cup fresh lemon juice

1/2 teaspoon tabasco sauce

1 teaspoon salt

1 teaspoon coarse ground black pepper

2 cloves garlic, minced

Combine above ingredients in a large glass bowl or jar and marinate overnight. Before serving, pour mixture into a colander and drain liquid from onions, pressing out some of the liquid with a spoon to leave the onions relatively dry. Mix onions with

1 cup sour cream

1 teaspoon celery salt

Serve cold with sliced beef, roast beef sandwiches or it’s great on a burger too. 

A year ago - Creamy Roasted Potato Salad

Two year's ago - Stuffed Jalapeno Poppers 

Comments

[Lea]

OK - my mouth is watering - everything looks and sounds so good. THe combination and mixture of flavors and textures and colors - fabulous and festive!!!!! I am so glad the party was a success!!!!!

[June]

Thanks Lea. Everything turned out really well. Big Guy was such a great help and believe it or not, I only had a few meltdowns (oh and a couple of near misses). LOL He really kept me grounded!

[Lorraine]

Don't you love when a big party comes together? The pototo dip sound great with your modifications, the beef looks perfect, the chicken unusual, and the salads cooling. Sounds like you and the BG have the perfect partnership!

[June]

Thanks Lorraine. It really was one of the better menu's for a no-stress bash. As for the perfect partnership - I sure like to think we do! LOL