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traca

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Hi everyone. This weekend is the big party for my friend Lisa. While she's swimming in the Nationals Master's meet, I'll be preparing a post-event feast for her and the other athletes.

I'm trying to plan a menu that has as many do ahead elements as possible.

Question: For those who have made chicken with the Unbelieveable marinade, could I use thighs and legs and just bake them off? (I'm not much of a grill master)

We're expecting 30-50 people.

Any thoughts, suggestions or tweeks are greatly appreciated. The b-day girl has decided she wants a chocolate cake now and other than that, everything else is flexible. Here's the menu I've got at this point:

Lamb Moussaka (Culinary Communion recipe)

Chicken Legs & Thighs with Unbelieveable Marinade (Charlie's Recipe)

Green Bean & Cherry Tomato Salad (from Epicurious - Balsamic in dressing)

Green Bean & Chickpea Salad (Joe's recipe - with Dijon, Anchovies and Olives in the dressing)

Another salad? Orzo?

Herb Lemon & Goat Cheese Spread (From Epicurious)

Hummus (Moosewood recipe)

Veggies & Crackers

Olives

Chocolate B-day Cake

Lemon Bars and/or Ginger Cookies

 
Traca, I've only used the "unbelievable marinade" on the grill but I'm sure it would work

in the oven. But out of those 30-50 people is there a grill master who could be recruited? It's so good off the grill, and guests usually love to help

 
Traca, a few suggestions for your wonderful party

I'm thinking of "balance" in the menu here- I love the Moussaka, the chicken recipe you are using, Joe's green bean and chickpea salad, the herb lemon & goat cheese spread, hummus, all the rest of the menu except for two things:

I think a dressing with balsamic on a second green bean salad might be successfully replaced by a different salad, maybe mostly tomatoes, greens, a lemon vinaigrette. I personally would not serve a balsamic based dressing along side another type of vinaigrette. I also would not serve two salads using the same main ingredient (green beans).

Also, instead of a third salad, why not try this Orzo recipe- it is very much T&T, is wonderful hot or room temp and would compliment your menu. It is in T&T.

Good luck on this big undertaking- what fun! I'm sure it will be an amazing meal for everyone.

http://www.finerkitchens.com/swap/forum13/8_JEANNIES_GREEK_ORZO

 
Rec: Really good Mocha Chocolate Cake

MOCHA FUDGE PUDDING CAKE

1 cup Bisquick or similar
1 cup sugar, divided (3/4 & 1/4)
7 tablespoons cocoa powder, divided (3T & 4T)
1/2 cup milk
1 teaspoon vanilla extract
1/4 cup packed light brown sugar
1 cup hot coffee
1/2 cup hot water

Heat oven to 350-degrees F. In a medium mixing bowl, combine Bisquick, 3/4 cup sugar, and 3 tbsp. cocoa.

Add milk and vanilla. Beat til well blended. Spoon
into a square pan, 8x8x2 inches. In a small bowl,
combine remaining sugar, cocoa and brown sugar.

Sprinkle evenly over batter. Pour coffee and water over the top. Do not stir. Bake 40 minutes or until the top is firm. Spoon hot cake into dessert dishes, topping with sauce from the bottom of the pan.

MOCHA FROSTING

1/4 cup cocoa powder
1/2 teaspoon instant coffee
1/2 cup butter or margarine
4 cups sifted confectioners sugar
1 1/2 teaspoon vanilla extract
2 tablespoons milk

Cream butter. Add cocoa and coffee. Add half of the sugar, blend well. Beat in vanilla and remaining sugar. Add enough milk to make spreadable.

 
This is a great salad: Curried Couscous Salad With Dried Cranberries....

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(Sometimes I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at least one hour, so the flavors can blend. (I usually chill it about 4 - 5 hours).
5. Serve cold.

Yield: 8 servings (serving size: 1 cup)

Adapted from Cooking Light

 
If baking them, just run them under the broiler at the end to char a bit. It is so tasty

to char this marinade a bit. the sugar and mustard caramalize for such nice flavor, and the broiler would do it, just for a few minutes.

 
Recipe: "Triple O ans Shrimp Salad" I have posted this before. It is really a most delicious salad

It may just fill the gap you are looking for.

Orzo, Avocado, Mango, Shrimp Salad

2 x ripe mangos, diced
2 x ripe avocados, diced
1 x small Romaine lettuce, washed and torn into small pieces
1 x TBL chopped fresh coriander
1 LB cleaned, precooked large shrimp defrosted
1 x good cup cooked rice or small pasta (I use orzo i.e. rice shaped pasta

Dressing:
2 x TBL fresh lemon juice
2 x cloves garlic minced (depends on strength of garlic, use less if one clove is quite strong)
1 inch piece of fresh ginger, peeled and grated or minced
1/2 tsp curry powder
1/4 tsp borrie (tumeric)
2 tsp sugar

Layer washed and dried lettuce on large platter.
Layer diced avo, then orzo (or rice) then mango and lastly shrimp.
Sprinkle well with mixed dressing over the entire salad.
Garnish with cilantro.

 
Meryl - For this event, I'm going with the Chocolate Stout cake but I'd love to see your recipe (m)

I'm on a bit of a cake baking bender lately!

 
Ooh I can't wait to try these...Thanks! Here's my T&T recipe (m)

These are packed with flavor and always a big hit. I usually scale back the heat on these for folks I don't know...but as a garnish for ice cream among my gourmand pals, they love these exactly as written.

Extra-Spicy Gingersnaps
By Gale Gand

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted butter, cut into
pieces
1/2 cup granulated sugar, plus extra for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2 eggs)

Combine the flour, baking soda, and spices in a mixing
bowl and set aside.

Cream the butter until smooth and fluffy in a mixer
fitted with a paddle attachment (or using a hand
mixer).

Add the sugars and mix.

Add the molasses and mix.

Add the egg whites in 2 batches, mixing to combine
after each addition.

Add the dry ingredients in three batches, mixing to
combine after each addition.

Heat the oven to 350 degrees F.

Spread a few tablespoons of granulated sugar on a
small plate. Roll the dough into 3/4-inch balls, then
roll each ball in the sugar until lightly coated.

Transfer to parchment lined cookie sheets, leaving
1-inch of space between the cookies.

Bake until browned, 8 to 10 minutes.

Let cool on wire racks and store in an airtight
container.

 
Hey Traca, besides the Devil's Food Cake With Fluffy White Frosting, which you've already made, I

would recommend the Mexican Chocolate Icebox Cake (it's in T&T), the Chocolate Sour Cream Bundt Cake (also in T&T), and Sour Cream Fudge Layer Cake from Cook's Illustrated with a different icing or ganache - will post if you're interested.

 
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