I need menu help. We're having a party to celebrate

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desertjean

Well-known member
hubby's promotion the first week of Sept. He actually has three biggies, getting an additional licensing classification, a promotion and he has a birthday. Since I like themes, I am going with "Tropical Trifecta" bbq. Here is how the menu is shaping up:

(Insert chilled shrimp appie here)

(Insert 2nd appie here)

Chicken breasts w/ mango & pineapple salsa

Burgers with all the fixin's

Cilantro Rice

(Insert veggie dish here)

Pineapple upside down cake (his favorite)

Banana cake (I'm trying out the recipe this weekend, it may get swapped for something chocolate, my favorite)

Serious consideration: A batch of Pineapple Margahooties, but I need to get it started ASAP.

The temps will probably hover around 100 but we have terrific shade in the back, so that's not a problem.

Any suggestions? The Tropical part a loose guideline, not a do or die requirement.

 
Congratulations to your DH. Also...a banana cake recipe in case your's doesn't work out.

Hi DesertJean,

I often take my favourite banana cake recipe and top it w/ a layer of chocolate ganache, then cream cheese frosting on top of that. If I'm not serving it to company I make it in a 9X13 but if I'm trying to be impressive:) - I do a round layer cake (chocolate ganache filling, then cream cheese frosting). Let me know if your cake doesn't turn out and you'd like my recipe!

Your menu so far sounds terrific!

Deb

 
Here's a salsa recipe I love...it would be great with your chicken. Rec: Pineapple-Avocado Salsa

Pineapple-Avocado Salsa

1 cup 1/4-inch-dice fresh pineapple (I sometimes use canned)
2 plum tomatoes, seeded and cut into 1/4-inch dice
1 firm-ripe California avocado, cut into 1/4-inch dice
1/2 cup chopped sweet onion
1/4 cup chopped fresh cilantro
1 1/2 teaspoons minced fresh jalapeño chile, including seeds
3 tablespoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons extra-virgin olive oil

Stir all ingredients together and season with salt.
Serves 6. Source: 4/00 Gourmet
http://www.epicurious.com/recipes/food/views/PINEAPPLE-AVOCADO-SALSA-103352

Pat’s notes: The salsa is EXCELLENT with the following pork tenderloin. It’s a nice cool contrast to the spiciness of the pork. I’ve found the salsa is equally nice with grilled fish and grilled chicken.

Spiced Pork Tenderloin and Avocado Salsa

2 1/2 tbsp coarse salt (definitely recommend cutting back on the salt)
1 tbsp ground allspice
1/2 tbsp cayenne (orig. recipe called for 1 tbsp)
3 (3/4-lb) pork tenderloins
1 tbsp oil

Accompaniment: pineapple-avocado salsa
Preheat oven to 400̊F.
Stir together salt, allspice, and cayenne. Pat pork dry and sprinkle spice rub all over pork, pressing to adhere.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown pork, 1 tenderloin at a time, on all sides, about 1 minute each. Transfer as browned to a large roasting pan and arrange 2 inches apart.

Roast in middle of oven until an instant-read thermometer inserted diagonally 2 inches into center of each tenderloin registers 155̊F, 20 to 25 minutes. Let pork stand 5 minutes before slicing.

Serves 6. Source: 4/00 Gourmet

Pat’s notes: After reading the reviews I cut the cayenne in half...have since cut back on the salt. Delicious dish...very tender.

 
for the vegetable, what about skewers of grilled vegetables like

zucchini, colorful bell peppers, onions, mushrooms, etc. A friend made these recently and had marinated them in a teriyaki sauce first and they were soooo good, but you could do any time of marinade.

 
There were some wonderful looking banana AND chocolate cakes in a link posted by Ang

Does that sound like 2 dead birds and only one stone?

 
This Banana Chocolate Chip Bundt Cake is excellent.

Banana Chocolate Chip Bundt Cake (Serves 12 to 16)

1/2 cup unsalted butter
1/2 cup oil
1 3/4 cups sugar
4 eggs
1 1/2 teaspoons pure vanilla
1 tablespoon very strong coffee or espresso
1 cup soured milk or Saco Buttermilk Blend (see note)
3 1/4 cups unbleached all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
pinch cinnamon
1 1/2 cup pureed (very ripe) bananas
1/2 cup chocolate chips
non-stick cooking spray

You can sour milk by combining 1 to 2 tablespoons of lemon juice with one cup of whole milk. Let stand 2-3 minutes, then use in recipe. If you choose to use the Saco product, add 1 cup of water to liquids and add 4 tablespoons of Buttermilk. Blend to the dry ingredients.

Frosting:
4 oz. milk chocolate - melted and cooled
1/3 cup cream
2 tablespoons unsalted butter - softened
2 to 3 cups confectioner's sugar
1/2 teaspoon pure vanilla
water as required

Preheat oven to 350 F. Generously coat a 12-cup Bundt pan or 10-inch tube or angelfood pan with non-stick cooking spray.

In a large mixing bowl (or using an electric mixer), cream the butter, oil and sugar. Add eggs, then vanilla and coffee. Add soured milk or Buttermilk Blend, then dry ingredients,
alternatively with banana puree. Mix on slow speed and blend well.

Spoon or pour into prepared pan. Bake until cake tests done and springs back when you touch it gently with fingertips (70-80 minutes). Cool well before icing.

(I did the whole thing in my food processor. First I creamed the butter, oil sugar and eggs and then added the milk and vanilla and blended the mixture till smooth. In a separate bowl the dry ingredients were mixed. I alternated between adding the dry ingredients and a whole banana, ending with the dry ingredients.) Fold in chocolate chips.

To make the frosting, melt chocolate and cream, then whip briskly with butter, vanilla and most of the confectioner's sugar (adding water, if required, to get a frosting consistency). Spread on cooled cake.

 
Ang, we've been making these ever since....

and Epi gathering in Albuquerque, maybe in 2003 (memory is not so good).

They were one of the appetizers served there and we couldn't get enough of them

I've hooked a lot of folks on them...and they are so much easier than poppers!

 
You guys are awesome!

Ask and you shall receive. This is a great help. I am going to try and nail this down this weekend.

 
I wonder, how soft do the jalapenos get? seems like they don't bake long enough to soften, or is it

good if they stay a bit crispy/firm?

 
I wondered the same thing Ang but they come out perfect. Tender but not

mushy. I do think I might just play around with this just a teeny bit next time though. I think I'll add a bit of cumin or something to the cream cheese. We loved them and they are super easy and quick.

 
Mine come out crisp-tender...

Sometimes I can't get 2-bite size jalapenos. I cut the longer chiles into bite-sized lengths and follow the recipe. We've gotten pretty good at skewering the addictive little morsels through the center so you have a little handle. A sprinkle of finely snipped cilantro is a nice (tasty) garnish.

 
Thanks for sharing this!!

I've often wondered how to do this. I love mojitos, but only recently learned of gelatin shooters. I think you could also use gelatin, but that requires refrigeration, and agar-agar doesn't. I'm so excited! I've got a load of mint out there!

 
desertjean, for the chilled shrimp appy, how about Rec: Comida Mexicana (Shrimp Ceviche

served in plastic martini glasses with a twist of lime? I just loved this!

Edited to say since it's so hot, how about having the ceviche encased (set) in a larger bowl filled with ice to keep chilled and crisp?

Recipe is from Zocalo Restaurant in Philly. See image link and keep clicking on "Home" to feast your eyes.

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=23724

http://www.zocalophilly.com/

 
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