Low-Country Seafood Boil

Inspiration:
A fall get-together with friends, including our co-host and friend Eric
and
Captain Jim Lemke and Patrick Nolan's recipe, promoted by Bobby Flay


Ingredients:

• 4 to 6 ounces crab boil spices
• 1 lemon, quartered
• 3 to 4 whole garlic cloves
• 1 red pepper, sliced
• 1 green pepper, sliced
• 3 pounds mushrooms, cleaned
• 3 to 4 scallions
• 2 to 3 peeled whole onions
• 9 ounces hot sauce
• 10 pounds smoked hot sausage
• 5 pounds tiny whole potatoes
• 25 to 30 ears corn
• 2 to 3 tablespoons chopped garlic
• 7 to 10 pounds mussels
• 15 to 25 pounds medium or large shrimp

Instructions:

1. Start with a 20-quart pot filled over 1/3 with fresh cold water. In the pot add crab boil mix to the water. Squeeze juice from 2 of the lemon quarters into the water, and drop in the rinds. Add the garlic cloves, red and green pepper slices, mushrooms, scallions, whole onions, and hot sauce into the water. Bring to a boil, and then add sausage and potatoes. Bring to a second boil, and continue cooking for 5 to 10 minutes, or until potatoes start to get soft. Add the corn, chopped garlic, and start a count of 5 minutes. Do not wait until water boils. At 5 minutes, add mussels. 3 minutes later, add shrimp. Boil for 2 1/2 to 3 minutes. Drain immediately.

2. Serve with plenty of napkins.

Recipe Notes:
Serves 25-30. For different variations, any seafood could be added to the pot.


My Notes:

• I don't think it could be much easier for a party planner than choosing a menu that involves only one pot!
• We had 10 guests and scaled down the recipe to include 2.5lbs sausage, 3lbs potatoes, 10 ears corn, 3lbs mussels, 3lbs shrimp, and 2.5oz Old Bay. We probably had enough to serve 12-15 people.
• We had a smaller pot for our vegetarian friends, with all ingredients except sausage and seafood. Our friend brought veggie sausage, which was a nice addition.
  
• Luckily our friend Eric has a big (16 gallon) pot, and a spoon with a really long handle. Plan on borrowing some large pots if you aren't so lucky!
  
• This was a fun event that will likely become an annual experience.

Menu:
Seafood Boil
Cornbread and Collard Greens, brought by a guest
Peach and Pear Custard Pies, brought by a guest
Beer!

Italian Dinner Party

A successful gathering last night! Here's what we served:

Apéritif:
Venetian Spritz (made by Tim)


Appetizers:
Antipasti Platter:

• Salami
• Prosciutto
  
• Roasted Red Pepper
  
• Chunks of Ricotta Salata
• Fresh Mozzarella
  
• No-Knead Bread
  
  

Dinner:
Chicken Saltimbocca
Lemon Spaghetti
Roasted Asparagus
Red Wine
Sparkling Water


Dessert:
Tiramisu Ice Cream
Dorie's Chocolate Almond Biscotti (pictured)
Blood Orange Sorbet
Candied Orange Peels
Espresso
Limoncello

Fondue Party

My friend Lindsay is a real foodie. She's one of those super talented people that you can call up and ask her how to make something totally random, and she'll probably know. Check out her new blog and add it to your Google Reader. I am sure we will all get some great ideas from her.

Lindsay was lucky (and smart) enough to be temporarily relocated to Switzerland last summer for work. While there, she picked up a fondue pot. We finally got around to having a fondue party this past weekend, which was perfect for our subzero temperatures.

Menu:

• wine and beer
  
• green salad with lemon-shallot vinaigrette
• cheese fondue: emmental, gruyere, kirsch, white wine, and cornstarch
• dipping items:
• crusty bread
• cornichons
• pickled onions
• boiled waxy potatoes
• roasted Brussels sprouts
• sliced Honeycrisp and Granny Smith apples
• Meringues
  

NYE Wrap-Up

A successful dinner party...

It was much easier to cook the lobster tails than I had expected. I first "piggy backed" them, a few hours before our guests arrived. Later, I brushed the tails with a mixture of melted butter, paprika, garlic powder, and white pepper while baking at 400 degrees. I served it with lemon wedges and some of the above sauce. I would use this method again, but I would also try broiling to get the tops a little color. They tasted great.

I loved the mac and cheese. A total hit. I didn't take a photo, whoops.

I also loved the salad dressing, separate post to come.

The only thing that was so-so was the chocolate mousse, but then again I am not a huge fan of desserts anyway. We were also pretty full.

Here's to a happy and healthy 2009!

New Year's Eve Menu (edited)

We will be hosting a New Year's Eve dinner for four.

Menu:

• Brandy Slushes
• Sparkling Wine
• Dates wrapped in Bacon (purchased from Kowalski's, will bake at home)
• Green Salad with Lemon-Shallot Vinaigrette
• Roasted Lobster Tails
• Grilled Local Kielbasa
  
• Macaroni and Cheese with Buttery Crumbs
• Chocolate Mousse

deleted: Crash Hot Potatoes (too heavy, especially with the Mac and Cheese)

Any suggestions for additions or deletions?

Thanksgiving Menu

Happy Thanksgiving!

We will be hosting a simple Thanksgiving meal for four adults.

• Bacon and Herb Roast Turkey Breast
• Scalloped Corn (Tim's request)
  
• Sausage Stuffing/Dressing (my favorite)
  
• Mashed Potatoes and Gravy
  
• Cranberry Sauce with Spiced Pumpkin Seeds
  
• Roasted Brussels Sprouts or Sautéed Kale
• Pumpkin Spice Cake
• Cristalino Cava Brut NV
  
• Ravenswood 2006 Petit Sirah
• Coffee

I hope you have a wonderful Thanksgiving! Enjoy the three Fs: family, food, and football!

Das Boot Fest

Need an idea for a fall party?

My friends C. & S. threw a fantastic fall party this past weekend: Das Boot Fall Fest 2008. As a houseguest, I was able to assist in the preparations and thought I would share them here!

Upon entering the party, guests were given their own "boot" The boots were conveniently attached to lanyards.
Stickers were available to decorate the boots (or anything else). C. is very crafty!

Guests were asked to wear boots on the invitation. They could wear any sort of boots-- cowboy boots, regular leather boots, snow boots, rain boots, colorful boots, and/or funny boots found at thrift stores. There was a huge range of boots. I wish I took more photos.

Even the smallest party guest wore boots! How cute is he?
Too bad he won't be able to fully partake until Das Boot Fest 2029!

Guests voted for winners in varying categories, and the winners took home German chocolate bars that C. and I bought at a local German deli.
On to the food:

MENU:

• beer
• pretzel bar with varying types of pretzels (hard and soft) and flavored mustards
• small sandwiches made from thinly-sliced grilled brats, Trader Joe's soft pretzel rolls, and spicy mustard (sauerkraut available on the side)
• meatballs
• spätzle, topped with carmelized onions and cheese and baked
  
• dill dip with carrots and radishes
• rye bread with butter
• cheese platter
  
• assorted desserts (brought by guests)

I didn't take a ton of photos of the food, but here are a few:

spätzle as found at a German deli:
spätzle and soft pretzels baking
spätzle

crockpot for meatballs, open spot for the bratwurst sandwiches, bowl of sauerkraut, veggies and rye bread
pretzel bar!
I am already looking forward to Das Boot Fall Fest 2009!

Labor Day BBQ Menu

Happy Labor Day!

We had our "Labor Day BBQ" on Friday this year. We had a simple menu, but everyone enjoyed it!

• Wisconsin-style bratwurst
• corn on the cob
• basil green beans with cherry tomatoes
  
• red-skinned potato salad
• pineapple cupcakes with piña colada frosting

Thank you to fellow blogger Lani, who drew my name in a recent food-blogger gift exchange. She sent me the cupcake mix as well as a subscription to Vegetarian Times magazine and some Greek spices to mix with olive oil for bread dipping. Thank you so much!

Bachelorette Party Menu

I helped plan a bachelorette party in Chicago.

I was in charge of drinks!

• Cosmopolitans (the bride's favorite)
• Pimms Cups: Pimms and ginger ale, garnished with slices of lemon, lime, and cucumber
• White wine
• Red wine
• Red Bull and vodka
  
• Non-alcoholic drinks like cranberry, seltzer and lime

Another bridesmaid provided the champagne.

The food menu was fantastic, and although I had nothing to do with it, I am going to show off the Matron of Honor's great ideas!

• Sausage Won Ton Appetizers
• Hot Stuffed Pretzels and Mini Cheeseburgers from Brownstone Tavern & Grill
• A delicious cheese plate with olives, grapes and fig jam
• Texas Caviar, guacamole, and salsa, served with tortilla chips
• Shrimp cocktail
• A fruit tart from Whole Foods
• Cupcakes from Sweet Mandy's B's

Book Club Menu: Snow Flower and the Secret Fan

Inspiration:
This month I hosted my Tuesday Night book club, where we discussed Snow Flower and the Secret Fan: A Novel by Lisa See.

I decided on a semi-Chinese theme to reflect our book's topic.


Menu:

• Fresh Cherries
  
  
• Snow Pea Pods, Broccoli, Carrots, and Radishes served with Penzey's Horseradish Dip
  
• Potstickers with Scallion Dipping Sauce
  
  
• Asian Lettuce Wraps
  
• Chinese Almond Cookies
  
• Ice Water with Lemon and Cucumber
  

• Wine
  

Mother's Day Breakfast

We won't be celebrating Mother's Day until Sunday, May 18th, because my parents and my sister will be in town that weekend.

I will be serving:

• Baked Brunch Omelet
• Mixed Berries
• "Gruel": Mom's name for Dad's favorite breakfast: mixed fresh berries, plain or vanilla yogurt, and granola
• Raisin Bran Muffins
• Fresh Strawberry Cupcakes
• Mexican Wedding Cakes
  
• Hot Tea
• Espresso drinks (made by our in-house barista, Tim)
  

Kentucky Derby Party!

Menu:

• Hummus


• Chicken Spread


• Green Olive Tapenade


• Crisp Pickled Vegetables


• Black Bean and Corn Salsa


• Hot Artichoke Dip


• Hot Bean Dip
  


• Horse-Shaped Sugar Cookies (Joy of Cooking recipe)


• Derby Pie (I tried to convert the pie recipe into bars, but they didn't turn out!)


• Purchased: pita bread, tortilla chips, crackers

Beer, Wine, and Mint Juleps!