Tuesday, October 02, 2007
Well... it's over and though I'm already thinking ahead to next year, the real stress of another large event is off my shoulders for a while. Really, I've never though of myself as a party planner... but, it seems now, at least once a year, that I am, and I'm not altogether horrible at it.
Not that I'm great. There are always glitches and I can't help the retrospective second-guessing and picking it all apart. But, so far, the response to our IWC USA night has been a resounding "hooray!" (Except for one older British woman who told me that all the IWC nights have gone downhill because there isn't enough music and dancing.)
So, the scoop...
I wanted to show the size and diversity of our country this time and chose to spotlight Alaska, Hawaii, New Mexico, Louisiana, and Maryland. Each of those states was represented in food and a special area of the room decorated with things from that state. I was very luck to have two ladies in particular who had A LOT of very special things from Alaska and New Mexico, so those states got areas front and center - just to each side of a large screen where we had a slide show with photos from all over the USA.
We served Alaskan Salmon Cream Cheese spread with crackers, a Hawaiian Tropical salad, Red Beans and Rice, Jambalaya, Posole, and Crab Cakes. All 4 non-italicized dishes were cooked in my very tiny German kitchen the day before, brought in to the club, then reheated by their cooks. The results were great! I've heard fantastic things about the food - all of it!
The really fun thing was that instead of having the normal decorations standardized for each table, I asked the ladies to adopt a table, so each table was decorated like a different state. Our guests LOVED it and got really excited about choosing their table.
Ok, so I originally thought I'd be cooking for 150, but then was told, "no, there are NEVER more than 100 people on the first night," and "because it's the German fall break, most of the ladies will be gone back in their home countries." So, I planned seating and food for 108 (9 tables), thinking I'd be lucky if I got 85 and hoping that we wouldn't have empty tables.
We had over 150 ladies show up. We had to scurry to set up more tables. We ran out of raffle tickets - twice!
The entertainment was simple - just a Native American friend of mine who got up and danced a little and talked about her culture. She was fantastic. And then the ladies talked and talked and it was so loud with 150 women talking that I didn't bother putting on the music - no one would have been able to hear it.
I guess, I can count it as a success. The consular's wife from Dusseldorf came and brought a guest as well. So far the feedback has been good.
If you're interested in the recipes... just go to my IWC website... I posted all the recipes there. http://www.iwcogk.blogspot.com/ [The IWC website has been deleted. The recipes are below]
Wow. Last night we broke records. Usually, September is a quiet month for IWC with may be 100 guests. Last night, we had 150.
Thank you to all who came for being patient as we scurried to set up tables and gather chairs. I hope that you all had a great time.
It was a mellow night with a "social hour" before we sat, a slideshow depicting the beauty and diversity of the U.S, and wonderful decorations from all over the country.
No music would have been heard over the conversations of 150 which was just fine. You all talked with each other. You connected. You met new friends. And that is exactly why we gather together.
If you enjoyed the food, the recipes are below. I've also provided links to one site where I found a couple of the recipes. There you can change it from metric to standard and also play with the portions to adjust the recipe to your family.
INGREDIENTS
METHOD
NOTES
You can also make this the easy way, by putting all ingredients in a crock pot, cover with water to about an inch below the top of the pot, cover, turn on low before you go to bed, stir them in the morning and take our bones, if beans look a little dry add a little more water, if they are not creamy enough smash some of the beans against the side of the pot, cover, continue to cook until suppertime.
Directions:
Not that I'm great. There are always glitches and I can't help the retrospective second-guessing and picking it all apart. But, so far, the response to our IWC USA night has been a resounding "hooray!" (Except for one older British woman who told me that all the IWC nights have gone downhill because there isn't enough music and dancing.)
So, the scoop...
I wanted to show the size and diversity of our country this time and chose to spotlight Alaska, Hawaii, New Mexico, Louisiana, and Maryland. Each of those states was represented in food and a special area of the room decorated with things from that state. I was very luck to have two ladies in particular who had A LOT of very special things from Alaska and New Mexico, so those states got areas front and center - just to each side of a large screen where we had a slide show with photos from all over the USA.
We served Alaskan Salmon Cream Cheese spread with crackers, a Hawaiian Tropical salad, Red Beans and Rice, Jambalaya, Posole, and Crab Cakes. All 4 non-italicized dishes were cooked in my very tiny German kitchen the day before, brought in to the club, then reheated by their cooks. The results were great! I've heard fantastic things about the food - all of it!
The really fun thing was that instead of having the normal decorations standardized for each table, I asked the ladies to adopt a table, so each table was decorated like a different state. Our guests LOVED it and got really excited about choosing their table.
Ok, so I originally thought I'd be cooking for 150, but then was told, "no, there are NEVER more than 100 people on the first night," and "because it's the German fall break, most of the ladies will be gone back in their home countries." So, I planned seating and food for 108 (9 tables), thinking I'd be lucky if I got 85 and hoping that we wouldn't have empty tables.
We had over 150 ladies show up. We had to scurry to set up more tables. We ran out of raffle tickets - twice!
The entertainment was simple - just a Native American friend of mine who got up and danced a little and talked about her culture. She was fantastic. And then the ladies talked and talked and it was so loud with 150 women talking that I didn't bother putting on the music - no one would have been able to hear it.
I guess, I can count it as a success. The consular's wife from Dusseldorf came and brought a guest as well. So far the feedback has been good.
If you're interested in the recipes... just go to my IWC website... I posted all the recipes there. http://www.iwcogk.blogspot.com/ [The IWC website has been deleted. The recipes are below]
Wow. Last night we broke records. Usually, September is a quiet month for IWC with may be 100 guests. Last night, we had 150.Thank you to all who came for being patient as we scurried to set up tables and gather chairs. I hope that you all had a great time.
It was a mellow night with a "social hour" before we sat, a slideshow depicting the beauty and diversity of the U.S, and wonderful decorations from all over the country.
No music would have been heard over the conversations of 150 which was just fine. You all talked with each other. You connected. You met new friends. And that is exactly why we gather together.
If you enjoyed the food, the recipes are below. I've also provided links to one site where I found a couple of the recipes. There you can change it from metric to standard and also play with the portions to adjust the recipe to your family.
Northwest Salmon Loaf
Wild, beautiful salmon run in the oceans and rivers from Alaska down through Oregon and Washington. It is a fish loved by Native American cultures and locals alike. In the NW, we grow up on Salmon. And some of us actually fish for it. I remember taking walks with my dad and seeing large salmon swimming freely by in the creeks and rivers near my home. Salmon smoked on Alderwood planks is a traditional Oregon specialty.
1 can of salmon drained-Red salmon is the best for this 2lg cream cheese
2tbl. Horseradish 2tbl. lemon juice
2 tbl. grated onion
2tbl. Horseradish 2tbl. lemon juice
2 tbl. grated onion
Directions: Mix
above well- place in the refer to chill. Form a ball that is 1.5-2
inches thick. Then after it has chilled roll it in fresh chopped
parsley and walnuts.
Prep Time: 20 Minutes Ready In: 30 Minutes
Yields: 6 servings Cook Time: 10 Minutes
Yields: 6 servings Cook Time: 10 Minutes
"An
easy salad to make with a bag of salad greens, pineapple, bacon bits,
nuts and toasted coconut. Use fresh pineapple, if you can, and
substitute toasted almonds for the macadamia nuts, if desired."
INGREDIENTS:
6 slices bacon 1/4 cup pineapple juice
3 tablespoons red wine vinegar 1/4 cup olive oil
freshly ground black pepper to taste salt to taste
1 (10 ounce) package chopped romaine lettuce 1 cup diced fresh pineapple
1/2 cup chopped and toasted macadamia nuts 3 green onions, chopped
1/4 cup flaked coconut, toasted
DIRECTIONS:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. (Bacon was served on the side on our evening)
- In a cruet or jar with a lid, combine pineapple juice, red wine vinegar, oil, pepper and salt. Cover and shake well.
- In a large bowl, toss together the lettuce, pineapple, macadamia nuts, green onions and bacon. Pour dressing over salad and toss to coat. Garnish with toasted coconut
New Mexican Posole
Posole is an authentic New Mexican dish usually prepared with pork; however, this version uses chicken rather than pork. It is traditionally eaten at New Year's and feast days. Posole is made from lime treated whole kernels of white corn and is available fresh, frozen, canned or dried. Posole is also the name of the strew containing the kernels of posole. Traditional
posole is usually served with shredded cabbage (or lettuce), diced
fresh onion, fresh lime juice and red chili sauce, so each individual
can customize his bowl.
For centuries corn has held its position as a magical food. Ancient Native Americans worshipped worshiped the god of corn and believed that man was created from corn dough, or masa. With this favored status, corn received much special care. Lacking
modern refrigeration, the Aztecs learned that once it was dried, corn
could be stored indefinitely without spoiling, if generously sprinkled
with lime. Their corn was not only cured with lime, it was also often stored in the web of limestone caves honeycombing the mountains of Mexico. The taste ubiquitous in multitudes of Mexican corn dished originated in this method of preservation.
INGREDIENTS
3 tablespoons olive oil 2 yellow onions, cubed
2 fresh poblano chile peppers, seeded and cut into 1/2 inch strips 2 cloves garlic, minced
2 quarts chicken broth 4 cups cubed cooked chicken
1 (4 ounce) can chopped green chile peppers (or frozen) 2 (15 ounce) cans pinto beans, drained and rinsed
2
(15 ounce) cans white hominy, drained (or use dried posole cooked in
the broth – note do not add salt to posole until it is soft!)
1 tablespoon chili powder 2 tablespoons ground cumin
2 tablespoons dried oregano water
salt and pepper to taste
DIRECTIONS
In
a large Dutch oven, heat oil over medium heat. Cook onions and poblano
chiles in oil until soft. Stir in garlic, and cook for one or two
minutes. Season with chile powder, cumin, and oregano.
Stir
in chicken broth, cooked chicken, canned green chile peppers, pinto
beans, and hominy (posole). Stir in water if more liquid is needed to
just cover everything in the pot. Season to taste with salt and pepper.
Bring to a boil, then reduce heat to low, and cover. Simmer, stirring
occasionally, for about an hour to blend flavors. Makes 8 servings
Prep Time: 15 Minutes Cook Time: 30 Minutes
Ready In: 45 Minutes Yields: 6 servings
Ready In: 45 Minutes Yields: 6 servings
Ingredients:
2 teaspoons olive oil 2 boneless skinless chicken breasts, cut into bite-size pieces
8 ounces kielbasa, diced 1 onion, diced
1 green bell pepper, diced 1/2 cup diced celery
2 tablespoons chopped garlic 1/4 teaspoon cayenne pepper
1/2 teaspoon onion powder salt and ground black pepper to taste
2 cups uncooked white rice 4 cups chicken stock
3 bay leaves 2 teaspoons Worcestershire sauce
1 teaspoon hot pepper sauce
DIRECTIONS:
Heat
oil in a large pot over medium high heat. Saute chicken and kielbasa
until lightly browned, about 5 minutes. Stir in onion, bell pepper,
celery and garlic. Season with cayenne, onion powder, salt and pepper.
Cook 5 minutes, or until onion is tender and translucent. Add rice, then
stir in chicken stock and bay leaves. Bring to a boil, then reduce
heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the
Worcestershire sauce and hot pepper sauce.
Louisiana Red Beans & Rice, Creole Style
There aren’t many food traditions that characterize New Orleans better than Red Beans & Rice on Monday nights. The
tradition began in the days before refrigeration, when fisherman took
the day off on Sundays and fresh seafood was not available. Creole women
did laundry on Mondays and had plenty of time to let a pot of Red Beans
simmer all day while they worked. It eventually became a
tradition for New Orleanians, not only at dinner tables across the city,
but at lunch joints and at local taverns with cold beer and football.
Cooking Time: 4 to 5 hours, but the longer the better
Cooking Time: 4 to 5 hours, but the longer the better
INGREDIENTS
• 1 pound smoked SAUSAGE or ANDOUILLE, sliced at a bias
• 1 pound smoked HAM hocks, on the bone, preferably in 2 or 3 small chunks (*see notes)
• 1 pound red kidney BEANS, soaked overnight in cold water
• 2 medium white ONIONS, diced
• 1 green BELL PEPPER, diced
• 4 ribs CELERY, minced
• ½ bunch GREEN ONIONS, chopped
• 2 BAY LEAVES
• Seasonings, to taste: SALT, black PEPPER, CAYENNE PEPPER, THYME, BASIL, OREGANO
• Cayenne HOT SAUCE (Crystal or Louisiana brand), to taste
• 3-5 qts. WATER
• 3 cups (uncooked) white RICE, prepared according to directions
METHOD
1. Begin by preparing your trinity of white onion, green bell pepper and celery, all chopped fine. Also chop your green onions and slice your smoked sausage at a bias.
2. In a large stockpot, sauté the smoked sausage to render the grease. Remove the sausage from the pot and set aside, it will be added near the end of the cooking process.
3. Add
a ½ stick of butter to the sausage grease and use it to sauté the
trinity for about ten minutes, until all vegetables are soft.
4. To the pot, add ham (on the bone) and beans then pour in enough water to cover the beans, plus another inch. Season with salt (*see note), pepper, cayenne, oregano, thyme, basil and add the bay leaf.
5. Let the beans simmer, uncovered for at least three hours I prefer about 5 hours, stirring about every twenty minutes. Make sure to cook on a low heat to avoid beans on the bottom of the pot from burning. If the beans look to be getting dry, add more water.
6. About
an hour before you are ready to serve, add the sausage and chopped
green onions to the pot and stir thoroughly; taste and season as
desired. Remove the ham bones and pull off the meat, then put it all back in the pot, discard the bones.
7. If beans are not creamy (thick) enough, use a large spoon to smash some of the beans against the side of the pot. Mix those in until you get your desired consistency.
8. Serve beans on a plate or in a bowl with a small scoop of rice. By
nature, the beans and rice will be seasoned well, but not spicy, so
make available several different hot sauces for your guests to try.
NOTES
∞ RE: Adding salt. Ham
hocks are salted then smoked and can add a considerable amount of salt
to the dish, and may not require any further salt to be added. Be VERY careful not to over salt; you may already have enough.
∞ Pork free variety can be prepared with turkey sausage.
You can also make this the easy way, by putting all ingredients in a crock pot, cover with water to about an inch below the top of the pot, cover, turn on low before you go to bed, stir them in the morning and take our bones, if beans look a little dry add a little more water, if they are not creamy enough smash some of the beans against the side of the pot, cover, continue to cook until suppertime.
Ingredients:
1 1/8 cups crushed saltine crackers
1 cup mayonnaise
1 teaspoon prepared brown mustard
1/4 cup chopped onion
1 stalk celery, chopped
1 teaspoon Old Bay Seasoning TM
1 pound crabmeat
Directions:
- Preheat oven on broiler setting. Lightly grease a baking sheet.
- In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
- Broil crab cakes 8 to 10 minutes on each side, or until golden brown.
Labels:
Subscribe to:
Post Comments (Atom)
I LOVE MOO! Creative.
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
0 comments: