Food for Fifty

Gold and Orange Chicken Kebobs

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The  mayonnaise makes the marinade.

Ingredients:

  • 2 medium to large oranges
  • 1 c mayonnaise
  • 2 tsp fresh thyme or savory
  • 2 cloves garlic, minced
  • 2 tsp saffron threads, crumbled
  • 1 tsp salt
  • 3 lbs chicken tenders, cut in 1/3 (there are 12 tenders in a pound)
  • 9 tangerines (there are 12 sections in a tangerine)
  • 10 green onions, tops cut on the diagonal into 1 inch sections
  • 100 wooden sandwich picks soaked in water about 10 minutes

Directions:

  1. Prepare marinade at least 1½ hours (or up to 4 hours ) before you plan to broil.
  2. Zest or micro-plane the orange peel and place in a bowl. Squeeze the juice of the orange into it.
  3. Add thyme, garlic, saffron, salt. Mix.
  4. Add mayonnaise and stir well.
  5. Place the chicken chunks in a plastic bag and pour the marinade over them and refrigerate.
  6. Peel and section the tangerines and set aside.
  7. Remove the chicken from the marinade, saving the marinade.
  8. Thread a piece of chicken on the skewer. Follow with a piece of tangerine and a piece of green onion.
  9. Let kebobs sit at room temperature for 15 minutes.
  10. In a small sauce pan, bring the marinade to a boil, boiling for several minutes until reduced to a creamy sauce, stirring occasionally (about 15 minutes).
  11. Broil or BBQ kebobs for 8-10 minutes until the chicken is opaque but still juicy.
  12. Turn the kebobs 2–3 times, brushing with sauce each time.
  13. Serve on large tray.

Serves: Makes 100

Source:  Born to Grill

Arizona Cardinals Chicken Quesadillas

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Good for lunch too!

 Quesadillas Ingredients:

  • 2 boneless, skinless chicken breast halves
  • 10 flour tortillas (7-8 inches)
  • 2 c Queso Fresco, shredded (½ lb)
  • Olive oil
  • Salt and pepper
  • Emerald Sauce
  • Vegetable oil

Quesadillas Instructions:

  1. Flatten chicken breasts between sheets of wax paper until less than 1/2-inch thick.
  2. Season with salt and pepper.
  3. Heat 1 tablespoon olive oil in a medium skillet and saute chicken breasts untilbrowned, about 3 minutes a side.
  4. Transfer to a heatproof dish and place in oven until cooked through and internaltemperature is 175 degrees, about 10 minutes.
  5. Remove from oven and let rest on cutting board for 5 minutes.
  6. Shred chicken.
  7. On half of each tortilla place 2 tablespoons of the Queso Fresco.
  8. Top with some chicken.
  9. Drizzle with Emerald Sauce.
  10. Top with another tablespoon of Queso Fresco.
  11. Fold over the top of the tortilla.
  12. Brush each side with vegetable oil.
  13. Cook each tortilla in a skillet until lightly browned on each side and crispy.
  14. Place on a baking sheet.
  15. Reheat in 350° oven for 10 minutes.
  16. To serve: Cut each quesadilla into 4 wedges and drizzle with Emerald Sauce.

Emerald Sauce Ingredients:

  • 1/4 c chopped fresh ginger
  • 3/4 c chopped green onion
  • 2 tap salt
  • 1 c vegetable oil

Emerald Sauce Instructions:

Combine all ingredients in a blender or food processor and puree.

Serves: 40 piece

Source: sportsglutton.com

Virginia’s Vidalia Onion Dip

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Vidalia onions were discovered by accident in 1931 when a Toombs County farmer named Mose Coleman realized that local soil produced onions that were uniquely flavorful, the crop was first sold at the farmer’s market in the city of Vidalia. Because Vidalia is located midway between Macon and Savannah on busy Highway 280, the market became a favorite stop for travelers, who began to spread the word about the tasty onion being sold there. By the 1950s, Vidalia onions were available in supermarkets, and in 1990 the state legislature declared the Vidalia onion Georgia’s official vegetable. By law, only onions grown in Southeast Georgia can bear the name Vidalia. They are in season from end of summer to early winter.

Ingredients:

  • 2 Vidalia onions, chopped fine (or 4 cups of other sweet onion)
  • 1 c grated Parmesan cheese
  • ¾ c mayonnaise (real mayo)
  • Melba toast or Ritz crackers

Directions:

  1. In a large bowl mix the onions, cheese, and mayonnaise.
  2. Place in a oven proof casserole dish.
  3. Bake at 350 º until bubbly. (Approximately 40 minutes.)
  4. Serve with Melba toast or Ritz crackers.

Serves: 3 ½ cups

Source: The Blue Willow Inn Cookbook, Social Circle, Georgia

Winter Wassail

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“Here we go a wassailing….”

Ingredients:

  • 1 gal apple cider
  • 2 c cranberry juice
  • ½ c honey
  • ½ c sugar
  • 2 oranges sliced thick
  • 10 whole cloves
  • 1 apple, peeled and diced
  • 2 Tbs ground allspice
  • 2 Tbs ground ginger
  • 2 Tbs ground nutmeg
  • 3 cinnamon sticks (or 3 Tbs ground cinnamon)
  • 1 c brandy

Directions:

  1. Set crock pot to low setting.
  2. Add cider, cranberry juice, honey and sugar, mixing carefully.
  3. As it heats, stir so the honey and sugar dissolve.
  4. Stud the orange with the cloves and place it in the pot.
  5. Add the apple, allspice, ginger, nutmeg.
  6. Break cinnamon in half and add.
  7. Cover and simmer 2 – 4 hours.
  8. Add brandy ½ hour before serving.

Serves: 35 punch cups

Source: Patty Washington, About.com

It’s never a good idea nor a safe idea to drink and drive. But if you do, you’d better know your limits.  See Blood Alcohol  Percentages in Beverages  in the Miscellaneous Information category and the Drinks category.

Eggnog Shooters

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These turned out to be rather fun and different.  If you have shot glasses – even better.

Ingredients:

  • 1 ½ c water
  • 6 unflavored gelatin powder envelopes
  • 1 ½ c sweetened condensed milk
  • 2 ¼ c prepared eggnog
  • 1 ½ c brandy
  • nutmeg ground
  • ½ pt whipping cream
  • 2 Tbs powdered sugar
  • 132 plastic spoons – red or green

Directions:

  1. Pour water in saucepan and sprinkle with gelatin.
  2. Allow to soak for a minute or two.
  3. Heat over low heat, stirring constantly, until gelatin is fully dissolved – about 5 minutes.
  4. Stir in the sweetened condensed milk.
  5. Remove from heat and add the eggnog and brandy, stirring to fully incorporate.
  6. Pour into 9×13 glass pan and refrigerate until fully set, several hours or overnight.
  7. Cut 11 x 12 into ¾” x 1” rectangles.
  8. Lightly dust rectangles with nutmeg.
  9. Place rectangle on a plastic spoon.
  10. Whip cream with powdered sugar.
  11. Place a small rosette of whip cream on eggnog rectangles with frosting tip.
  12. Refrigerate.
  13. Serve spoons of shooters on tray.

Serves: 132 spoons

Source: Jelly Shot Test Kitchen

Gourmet December 2012 Après Ski – The Rockies Idaho, Nevada, Utah, Wyoming, Colorado

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VPWLGourmet

SEE THE USA

December, 2012

Après Ski – The Rockies

Idaho, Nevada, Utah, Wyoming, Colorado

Menu

Hors d’oeuvres:

Boise Chicken Bites

Cataldo Mission Idaho Pizza Delight

Colorado Cache Tomato Bisque with Popcorn

Colorado Stuffed Potato Bites

Donna’s Sweet and Spicy Nuts

Dorothy’s Smokies Appetizer

Go Broncos Chili Dip with Corn Chips

Grand Junction Pulled Pork Sliders

Grand Tetons Turkey Cranberry Sliders

Henderson Edamame and Almond Humus

Pioneer Woman’s Mini Meat Ball Sliders

Prosciutto Wagon Wheels

River City Sheep Dip

Rocky Mountain Smoked Trout Pâté

Salt Lake City Rosemary Fillet

Simply Heavenly Oyster Crackers

Sun Valley Smoked Salmon Cheesecake

Dessert:

Berry Trifle

Eggnog Shooters

Wyoming Chocolate Extravaganza

Winter Wassail

Cheyenne Mulled Cider

Champagne and Wine

Coffee, Sugar, and Cream

Wine:  Hostess’ choice

River City Sheep Dip

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You gotta love the name!  The recipe from Georgann Jouflas, was the best selling item at the former River City Cafe. The recipe is the product of her mother’s idea, the chef’s final combination of ingredients, and Georgann’s title. The name was a joke reflecting her father’s 50 years as a sheep rancher. Try it, it’s great and you can freeze some of it for later.

Ingredients:

  • 8 oz water packed artichoke hearts
  • 6 oz asiago or parmesan cheese
  • 3 oz fresh spinach, washed and patted dry (no stems)
  • 1 pt half and half
  • 20 oz sour cream
  • 24 oz cream cheese (the block kind-not whipped)
  • 8 oz whipping cream
  • pita chips

Directions:

  1. Blend together all ingredients, except pita chips, in food processor or blender until smooth (you will still have chunks of artichoke).
  2. Place in heatproof dish.
  3. Heat 350° until hot – about 20 minutes.
  4. Serve warm in chaffing dish with pita chips.

Serves: 3 quarts of dip

Source: West of the Rockies, Recipes From Campfire to Candlelight – Junior Service League of Grand Junction, Colorado

Notes:  The dip was a little soupie. Could be because we used the whipped cream cheese spread stuff.  If you are going to use that, suggest 1 c half and half, 10 oz sour cream, 12 oz cream cheese,1/2 c whipping cream.

Salt Lake City Rosemary Fillet of Beef

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Great for that cocktail/dinner party.

Ingredients:

  • 4 lbs beef tenderloin, room temperature (approximately 2-3 inches diameter)
  • 1 tsp salt
  • 1 tsp freshly ground pepper
  • 3 sprigs of fresh rosemary or 2 tsp dried rosemary
  • 1 loaf French bread (baguette about 2-3 inches in diameter
  • herb butter
  • watercress for garnish

Directions:

  1. Preheat oven to 450°.
  2. Rub tenderloin with salt, pepper and rosemary.
  3. Place in shallow pan. Bake 25-30 minutes until internal temperature is 120°
  4. Let meat stand for 20 minutes and then refrigerate (Meat can be cooked severalhours early, chilled, and hors d’oeuvre assembled before serving.)
  5. Slice bread ¼ inch thick.
  6. Spread bread slices with herb butter.
  7. Brown under broiler.
  8. Slice beef very thin
  9. Pile several thin slices of beef on bread.
  10. Garnish with watercress.

Herb butter:

  • 1 c unsalted butter, softened (½ pound)
  • 2 Tab fresh parsley, finely chopped
  • 2 Tab dill, chervil or tarragon, finely chopped

Make herb butter by chopping herbs in food processor, add butter, mix well.

Serves: 75 pieces

Source: A Pinch of Salt Lake, The Junior League of Salt Lake City, Inc.

Simply Heavenly Oyster Crackers

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How long has it been since you made these?

Ingredients:

  • 2 pkg oyster crackers (12 oz each)
  • 1 c salad oil
  • 1 pkg Hidden Valley Ranch dry dressing mix (3 Tab)
  • ½ tsp lemon pepper
  • 1 tsp dill weed
  • 1 tsp garlic powder

Directions:

  1. Mix oil, dressing mix, lemon pepper, dill and garlic powder thoroughly.
  2. Pour over crackers in a covered container.
  3. Let stand at least 24 hrs.
  4. Turn container over occasionally until the crackers have absorbed the liquid.
  5. Place in 2 or 3 bowls to serve.

Serves: 8 cups

Source: Mollie Alexander, Simply Heavenly The Episcopal Church of the Ascension, Twin Falls, Idaho

Grand Tetons Turkey Cranberry Minis

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Try turkey when it is not Thanksgiving – people are always surprised.

Ingredients:

  • 2/3 c mayonnaise
  • 4 tsp minced parsley
  • 4 tsp honey mustard
  • 1/8 tsp pepper
  • 3 c cooked turkey breast (about 1 ¼ lbs)
  • 1/3 c chopped celery
  • 1/3 c dried cranberries, chopped
  • 1/3 c Swiss cheese shredded
  • ¼ c chopped pecans, toasted
  • 60 fold-over sliders

Directions:

  1. Cut turkey in ¼ inch cubes.
  2. Mix mayonnaise, parsley, mustard, pepper.
  3. Add turkey, celery, cranberries, cheese, pecans.
  4. Toss to coat.
  5. Chill.
  6. Place approximately 2 Tablespoon of filling into each fold-over roll.
  7. Close roll. Secure with pick.
  8. Refrigerate

Serves: 60 Minis

Source: Taste Of Home, October/November 2012