Ack! Turns out the block party is this Sat. What to make that not everyone else will bring too?...

M

mariadnoca

Moderator
The flyer says bring your own main dish (? given I'm single)/drinks and an appetizer/salad/dessert to share.

I'd like to stick to some ideas that really say summer or are really yummy - 'natch. I can get to a FM tomorrow for fresh produce. Also, I have the meyer lemon tree too. I might end up making a few things, so I want to keep it kinda simple so I don't have to spend a ton of time on my feet in prep as they are still painful.

Thoughts?

 
I've used this with the following adaptations:

omitted the lemon (think they looked crappy when I shopped but don't recall), only used 1TB sugar, omitted the maraschino cherries (because I don't like them)

I made this for a wedding reception I was hosting at my house. The only other alcohol was beer. When I was figuring quantities I assumed most if not all the men would drink beer. I was wrong - everyone drank sangria and I ran out. It was really very good.

http://allrecipes.com/recipe/sangria-sangria/

 
This is great & from a very popular Spanish restaurant here

Cafe Madrid Sangria
(Serves 6)

1 bottle full-bodied Spanish wine (preferably Torres Sangre de Toro)
1/4 cup orange juice
1/2 cup Triple Sec
1/2 cup Spanish brandy
Sugar (a few tablespoons to taste)
1-2 cups club soda (depending on how strong you want it)
Orange slices

Mix together all ingredients (except club soda and orange slices), and let it sit for a few hours. When ready to serve, add cold club soda and ice cubes. Add orange slices to garnish. Serve very cold.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=180019

 
Rec: BLT chicken and pasta salad

BLT Chicken and Pasta Salad
Woman’s Day Magazine, 4/6/93
4 servings

Dressing - mix into a large salad bowl:
1/2 cup mayonnaise
1/3 cup water
2 tbl. bottled bbq sauce or chili sauce
1-1/2 tsp. white vinegar
1-1/2 tsp. chives or green onions, chopped fine
1/4 tsp. each garlic powder and black pepper

1 lb. boneless, skinless chicken breast halves
8 oz (3 cups) pasta twists or rotini
6 slices bacon, cooked crisp and crumbled
3 cups romaine or iceberg lettuce torn into bite-sized pieces
1 large tomato, seeded and coarsely chopped (about 1-1/4 cups)

Put chicken in pot and add just enough water to cover. Bring to boil, reduce heat to low, and simmer 8-10 minutes. Remove to cutting board to cool. Add enough water to the poaching liquid to make about 4 quarts. Bring to a boil and add pasta. Cook 9 min., or until firm-tender. Drain well. Add hot pasta to the salad bowl with dressing and toss to coat. Cut or shred chicken into bite-size pieces and add to bowl along with the bacon, lettuce and tomato. Toss gently to mix.

http://eat.at/swap/forum1/58404_REC_BLT_Chicken_and_Pasta_Salad

 
Rec: BLT Potato Salad

BLT Potato Salad

8 servings

8 potatoes (about 3 lbs.)
6 strips bacon

Dressing:
1/2 cup mayonnaise1/2 cup sour cream
1/4 cup water2 tbl. Dijon mustard
1 tsp. salt1/2 tsp. ground black pepper

1 cup chopped celery
1/2 cup sliced red onion
1/4 cup minced sweet gherkins (sweet pickles)
1 medium head of romaine lettuce, cut crosswise into 1/2” wide strips
1 pint cherry tomatoes, cut in half

1. Peel potatoes and cut into 1” pieces. Put in saucepan with cold water to cover potatoes. Bring to a boil over high heat then reduce to simmer for 12 minutes, or until firm-tender. Drain and let cool slightly.
2. Cook bacon until crisp, cool, then break into 1/2” pieces.
3. Whisk dressing ingredients in a large bowl until blended. Add the warm potatoes, celery, onion, and sweet pickles and mix gently. Let cool (cover and refrigerate at this point if making it ahead of time).
4. To serve: Line large platter with romaine and top with potato salad. Sprinkle with the bacon and tomatoes.

 
Rec: Garden Spaghetti Salad

Garden Spaghetti Salad
This was published in Taste of Home Magazine

8 oz. spaghetti, broken into 2" pieces
1 Tbl. olive or vegetable oil
2 cps. cooked fresh or frozen, defrosted corn kernels
2 cps. fresh or frozen lima beans
2 med. tomatoes, peeled, seeded and chopped
3/4 cup thinly sliced green onions
1/3 cup minced fresh parsley
6 bacon strips, cooked, crumbled

Dressing:
1/3 cup. olive or vegetable. oil
3 Tbl. cider or red wine vinegar
2 tbl. lemon juice
1 tsp. sugar
1 tsp. salt
1/4 tsp. paprika
dash pepper

Cook spaghetti according to package directions; rinse in cold water and drain. Place in large bowl; toss with oil. Add next five ingredients; stir in 3/4 of the bacon.
In small bowl, whisk dressing ingredients. Pour over spaghetti mixture and toss gently. Garnish with rest of bacon. Serve immediately or chill.
10-12 servings.

 
These Smoked Salmon Stuffed Eggs were a hit. Love the fresh herb component.

Smoked Salmon Stuffed Eggs via The Herbal Kitchen

12 large eggs
1/2 cup sour cream
3/4 teaspoon kosher salt
1/2 cup (3 oz.) diced cold smoked salmon (ie. Lox)
2 tablespoons finely chopped chives, plus small tips for garnish
2 tablespoons chopped chervil or tarragon, plus small sprigs for garnish
Freshly ground black pepper

Put the eggs in a large pot and cover with cold water. Bring the water to a boil, cover the pot, and remove it from the heat. Exactly 18 minutes later, pour the hot water out and run cold water into the pot until the eggs are cool. Peel the eggs.

Cut the eggs in half lengthwise and remove the yolks. For a very smooth and creamy filling, push the yolks through a sieve with the back of a spoon; otherwise, just mash them with a fork in a mixing bowl. Beat in the sour cream and salt, then stir in the salmon, chives, chervil or tarragon, and as much black pepper as you like. Spoon the filling back into the hollows of the whites. Cover and refrigerate the eggs until you are ready to serve. Garnish with the chive tips and chervil or tarragon sprigs.

 
Get puff pastry sheets and make this tonight/tomorrow morning: REC Easy tomato tart. . .

Easy tomato tart recipe with puff pastry
Ingredients
4 ripe tomatoes
2 tablespoons Dijon mustard
1 package puff pastry, thawed
2 teaspoons fresh thyme leaves, chopped
1 tablespoons butter
sea salt
1/4 cup balsamic vinegar

Preheat the oven to 400 degrees. Slice the tomatoes in 1/4 inch slices and salt heavily. This is so that excess water comes out of the tomatoes and keeps the tart from getting soggy. Leave the salted tomatoes aside for ten minutes.
After ten minutes, use a paper towel to wipe off extra salt and moisture from the tomatoes.
Arrange the puff pasty in a pie or regular baking dish. Make sure to add a little bit of butter into the tray before putting the pastry in to prevent it from sticking.
Spread the Dijon evenly over the pastry. Add 1 teaspoon of thyme then arrange the tomatoes on top of the Dijon and thyme. Add the other teaspoon of thyme over the tomatoes.
Drizzle the balsamic vinegar on top. Garnish wish a few sprigs of thyme.
Bake for 45 minutes or until the pastry is a deep caramel color. You want to take it out just before the edges begin to char, and not sooner.

Suggestions: Try eggwashing the area of the tart where ou will be placing the tomatoes. Perhaps mix the eggwash with the dijon mustard?

Sprinkle with fresh chopped basil just befor serving? Put fresh chopped basil under the tomatoes?

 
Me too. Curious minds yadayada. I find no matter what else a simple sausage/cheese/pickled something

Tray always gets eaten. I try to keep those things on hand. They keep a long time and come together quickly

 
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