tessie-in-cincy
Well-known member
A friend's husband was surprising her with a 40th birthday party and asked to help with the food. He chose a Mexican theme. So here's what was on the menu:
Frozen Lime Margaritas
Bacon Wrapped Jalapenos
Chips/Salsas/Guacamole
Pork Carnitas w/ fixings
Dawn's Creamy Chicken Enchiladas
Borracho Beans
Mexican Rice
Mini Key Lime Cupcakes
Mexican Brownie Bites
I kept asking the host to email his guests and tell them not to bring the appetizers he asked them to bring before he lined me up to make all the food. He kept "forgetting" until the afternoon of the party (as if people were checking email on a Saturday afternoon). I found out later he was worried we would be low on food. As if I'd let that happen. He's still paying the bill for all the food I bought/prepared. So a bunch of guests walk up and ask where they should put their appys. I wanted to tell them to take them back home but knew the cream cheese stuffed salami rollups, chipped beef dip and sundried tomato pesto concoctions, etc. would all go so well w/ the Mexican theme. The only one I didn't mind was the fresh fruit tray but what could I have done?
Anyhoo, Margies were a big hit.
Jalapenos got rave reviews and would've all gotten eaten if not for the evil salami rollups, etc. I digress.
The Enchiladas people were tripping over themselves talking about (which is normal every time I've taken them somewhere). Subbed pork carnita meat for chicken. My only problem w/ them is the flour tortillas sucked up all the creaminess. I've added more cream cheese and some cream too! Also added extra salsa verde before baking. Any advice on how to keep this from happening? Serve more salsa verde on the side?
The Pork Carnitas got lots of compliments. Instead of making in a crockpot I got 12# of pork shoulder from Costco and baked in a sealed pan at 300 for 6 hours. Wouldn't change a thing about the cooking method. They gave off a ton of liquid which I refrigerated then skimmed off a tiny bit of fat off the top. Still had more than enough liquid to mix back in and reheat the pork.
The Borracho Beans had plenty of fans too. Made them the night before the party and slowly reheated but they seemed starchier and not as flavorful next to the Enchiladas so next time more salt and more chopped Poblanos.
The Mexican Rice was good but even after following the baking directions the rice didn't seemed cooked all the way. I forgot to add salt which was my bad smileys/frown.gif
Key Lime Cupcakes were yummy. Mexican Brownie bites were a Betty Crocker Brownie mix I added a tablespoon of espresso powder, dash of cinnamon and cayenne to. Turned out really good too.
Several people asked who catered it which is nice to hear. I told whomever complimented my cooking to tell the host. I wanted him to know what a bonehead he was for ever doubting me!
Recipes to follow. -Tessie
Frozen Lime Margaritas
Bacon Wrapped Jalapenos
Chips/Salsas/Guacamole
Pork Carnitas w/ fixings
Dawn's Creamy Chicken Enchiladas
Borracho Beans
Mexican Rice
Mini Key Lime Cupcakes
Mexican Brownie Bites
I kept asking the host to email his guests and tell them not to bring the appetizers he asked them to bring before he lined me up to make all the food. He kept "forgetting" until the afternoon of the party (as if people were checking email on a Saturday afternoon). I found out later he was worried we would be low on food. As if I'd let that happen. He's still paying the bill for all the food I bought/prepared. So a bunch of guests walk up and ask where they should put their appys. I wanted to tell them to take them back home but knew the cream cheese stuffed salami rollups, chipped beef dip and sundried tomato pesto concoctions, etc. would all go so well w/ the Mexican theme. The only one I didn't mind was the fresh fruit tray but what could I have done?
Anyhoo, Margies were a big hit.
Jalapenos got rave reviews and would've all gotten eaten if not for the evil salami rollups, etc. I digress.
The Enchiladas people were tripping over themselves talking about (which is normal every time I've taken them somewhere). Subbed pork carnita meat for chicken. My only problem w/ them is the flour tortillas sucked up all the creaminess. I've added more cream cheese and some cream too! Also added extra salsa verde before baking. Any advice on how to keep this from happening? Serve more salsa verde on the side?
The Pork Carnitas got lots of compliments. Instead of making in a crockpot I got 12# of pork shoulder from Costco and baked in a sealed pan at 300 for 6 hours. Wouldn't change a thing about the cooking method. They gave off a ton of liquid which I refrigerated then skimmed off a tiny bit of fat off the top. Still had more than enough liquid to mix back in and reheat the pork.
The Borracho Beans had plenty of fans too. Made them the night before the party and slowly reheated but they seemed starchier and not as flavorful next to the Enchiladas so next time more salt and more chopped Poblanos.
The Mexican Rice was good but even after following the baking directions the rice didn't seemed cooked all the way. I forgot to add salt which was my bad smileys/frown.gif
Key Lime Cupcakes were yummy. Mexican Brownie bites were a Betty Crocker Brownie mix I added a tablespoon of espresso powder, dash of cinnamon and cayenne to. Turned out really good too.
Several people asked who catered it which is nice to hear. I told whomever complimented my cooking to tell the host. I wanted him to know what a bonehead he was for ever doubting me!
Recipes to follow. -Tessie
