Food for Fifty

Summer Madness

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Keep the kids out of these!!

Ingredients:

  • 1 large seedless watermelon
  • 1 c rum
  • 1 c scotch
  • toothpicks

Directions

  1. Cut watermelon in 1 inch cubes.
  2. Divide into two resealable plastic bags.
  3. Pour rum in one bag.
  4. Pour scotch in the other.
  5. Refrigerate over night, stirring occasionally.

Serves:  Take what is left to the party in 2 bowls.

Source: Boomvanger’s Cookbook, Lahaina Yacht Club

Oven-Barbecued Baby Back Ribs

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 These really work when you cannot bbq – or don’t want to mess with the whole outdoor thing.

Ingredients:

  • 4 c ketchup
  • 1 c brown sugar
  • ¼ c white vinegar
  • ¼ c minced onion
  • 1 ½ Tab minced garlic
  • 1 ½ Tab dry mustard
  • 1 Tab cayenne
  • salt and pepper
  • 8 lb baby back ribs

Directions:

  1. Preheat oven to 300°.
  2. Line baking pan with foil enough to wrap and seal ribs.
  3. In a bowl combine all ingredients except ribs to make BBQ sauce.
  4. Cut racks into individual ribs. Place in single layer in foil lined pans.
  5. Brush ribs on both sides with half the barbecue sauce.
  6. Wrap well in foil and seal.
  7. Bake 2 hours.
  8. Remove from oven and open foil.
  9. Baste top with remaining barbecue sauce and place back in oven, with foil still open, for an hour, or until sauce is nice and thick.
  10. Serve in large chaffing dish

Serves; 40 ribs

Source: Sauce by Emeril Lagasse

Directions: from Southern Plate – posted by Christy Jordan

Comments: Costco Swift Premium Back Ribs have about 40 ribs in 3 racks.

Wild Mushroom Brochettes

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Baby portobello mushrooms are firmer than white mushrooms.  This recipe will work on the white ones too.

Ingredients:

  • 3 lbs baby portobello mushrooms
  • 3/4 c white wine
  • 2 Tab Worcestershire sauce
  • 1 tea dried mushrooms
  • ½ c olive oil
  • soaked bamboo skewers
  • kosher salt or other coarse salt to taste.

Directions:

  1. Combine white wine and Worcestershire sauce.
  2. Combine dried mushrooms and olive oil.
  3. Simmer over low heat until oil changes color. Cool
  4. About 45 minutes to an hour before you plan to grill, place the portobellos in a plastic bag.
  5. Add the wine Worcestershire sauce and mushroom oil over them.
  6. Let them marinate at room temperature. (Allowing them to sit in the marinade longer makes the Worcestershire flavor too pronounced.)
  7. Thread the portobellos sideways onto the skewers.
  8. Salt lightly.
  9. Broil the brochettes for 3-4 minutes per side until the mushrooms are juicy and soft.
  10. Remove from skewers.
  11. Serve in chaffing dish

Serves: Makes 60 – 70

Source: Born to Grill

Hummingbird Cake with Bourbon Glaze

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This is a really old traditional “party cake”.  Everyone will KNOW you made it from scratch!

Ingredients:

  • 3 c flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp cinnamon ground
  • ½ tsp salt
  • 1 ¾ c sugar
  • 12 Tab butter, softened (1 ½ sticks)
  • 3 eggs
  • 1 c low fat buttermilk
  • 1 tsp vanilla extract
  • 1 c chopped ripe banana
  • ½ c chopped toasted pecans
  • 1 8oz can crushed pineapple

Directions:

  1. Preheat oven to 350°.
  2. Coat 2 8×4 loaf pan with baking spray and a light dusting of flour.
  3. Combine flour, baking powder, baking soda, cinnamon, and salt in a bowl. Stir to mix with a whisk.
  4. Place sugar and butter in a large bowl, beat with a mixer on medium until well mixed.
  5. Add eggs, 1 at a time, beating well after each addition.
  6. Beat in vanilla .
  7. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture.
  8. Fold in banana, pecans,, and crushed pineapple.
  9. Spoon batter into prepared pan.
  10. Bake at 350° for 45 – 60 minutes or until a toothpick comes out with moist crumbs clinging.
  11. Cool 5 minutes in pans on a wire rack.
  12. Remove from pans.
  13. Cut in half lengthwise and slice into ½ inch pieces crosswise.

Or bake it the more traditional way in 2 9 inch round pans.

Bourbon Glaze

Ingredients:

  • 2/3 c powdered sugar
  • 2 Tab bourbon
  • 2 Tab melted butter
  • ½ tsp vanilla

Directions:

  1. Stir until smooth.
  2. Drizzle over cakes.

Serves: 64 slices.

Source: Cooking Light December 2011

Comment: You can make the cake up to two weeks ahead and wrap tightly in plastic wrap and freeze (without the glaze). Defrost overnight in the refrigerator and glaze.

 

Rum Pineapple

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Luau time!  Good for dessert or cocktails.

Ingredients:

  • 3 ripe pineapple peeled, cored and quartered lengthwise
  • 3 c rum
  • toothpicks

Directions:

  1. Slice each quarter into 10 pieces.
  2. Place in a large bowl or self-sealing bag.
  3. Add rum.
  4. Let marinate for 6 hours, or overnight.
  5. Place on a rack over a rimmed pan (lined with foil for easy cleanup).
  6. Place under broiler for about 5-8 minutes, until lightly browned.
  7. Serve on tray with toothpicks.

Serve:s 120 pieces

Source: I made it up.

Comments: Save the rum for your next MaiTai.

Barbecued Wings

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 Yet another wings recipe – but it is good, sweet, not spicy.

Ingredients:

  • 5 lbs chicken wings
  • 1 c brown sugar, packed
  • ¾ c sherry
  • ½ tsp dry mustard
  • 1 c soy sauce
  • 14 tsp minced garlic

Directions:

  1. Preheat oven 350°
  2. Line shallow baking sheet with foil.
  3. Remove chicken wing tips (Discard) and cut into 2 pieces at joint
  4. Arrange chicken in a single layer.
  5. Bake 30 minutes.
  6. Combine brown sugar, sherry, mustard, soy sauce and garlic in a sauce pan and bring to a simmer.
  7. Pour over chicken and continue baking 1 – 2 hours, turning occasionally, until sauce has been absorbed and wings are glazed.
  8. Serve in chaffing dish.

Serves:  Makes approximately 50 wings

Source:  The Tasting Spoons of Villa Park, Villa Park Women’s League, Alice DeNardo

Comments These wings are even better made the day before!

Polish Potatoes on a Stick

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Men really go for these!

Ingredients:

  • ¼ c butter
  • 2 Tab mixed mustard plaster(See below) or brown mustard
  • 2 lbs small red potatoes, scrubbed and cut into bite-size chunks
  • 4 lbs kielbasa sliced into ½ – 3/4 inch thick rounds
  • 6 inch skewers soaked in water
  • kosher salt or other coarse salt

Directions:

  1. In a small pan, melt the butter over low heat and stir in the mustard.
  2. Par-cook potato chunks until easily pierced with a skewer but are not completely tender. (The potatoes can be cooked several hours ahead and refrigerated.)
  3. Thread 2 sausage chunks onto a skewer, interspersed with a potato chunk, avoid crowding. Thread the sausage chunks through their casing covered sides so that the cut surface will face the fire during grilling.
  4. Brush kebobs with the mustard butter.
  5. Grill on barbecue or broil in oven 5-7 minutes, turning to brown.
  6. Sprinkle moderately with salt.
  7. Serve in large chaffing dish with extra mustard for dipping

Serves: Makes about 80 pieces

Source: Born To Grill

Mixed Mustard Plaster

Combine in a bowl

6 Tab sweet hot mustard
6 Tab coarse ground mild mustard
3 Tab yellow ballpark mustard (plain old yellow mustard)
2 tsp cider vinegar

Lamb Sliders and Margie’s Mushrooms

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This is good for a large crowd.  Place lamb and mushrooms in chaffing dishes and let everyone assemble there own.

Lamb Ingredients:

  • 2 boneless, rolled leg of lamb (in netting)(approx 3 1/2# each)
  • 1 tsp garlic salt
  • 1 Tab Worcestershire sauce
  • Margie’s Mushrooms
  • 8 doz small dinner rolls

Lamb Directions:

  1. To ensure even cooking, bring the meat to room temperature by removing from the refrigerator at least one hour before cooking.
  2. Do not remove netting.
  3. Preheat the oven to 425°.
  4. Sprinkle lamb with garlic salt and Worcestershire sauce.
  5. Roast the lamb for 10 minutes, then reduce the heat to 350 °F and continue cooking until the internal temperature reaches 135°F, 20 minutes per pound. Times are variable and you don’t want to overcook your lamb, so be sure to start testing for doneness with an accurate thermometer after 1 ½ hour.
  6. Transfer the roast to a cutting board and allow to rest for 15 to 20 minutes before carving.
  7. Cut netting off with scissors.
  8. Carve into thin (1/16 – 1/8 inch) slices.
  9. Cut slices in half to fit rolls.
  10. Cut rolls part way through.
  11. Place some lamb and mushrooms on roll.
  12. Secure with toothpick.

Margie’s Mushrooms

Mushroom Ingredients:

  • 4 lbs small white or small portabella mushrooms
  • 2 Tab butter
  • 2 Tab olive oil
  • 6 cloves garlic
  • 2 c red wine
  • 4 Tab sherry
  • 4 Tab brandy
  • salt and pepper
  • pinch nutmeg.

Mushroom Directions:

  1. Wash mushrooms
  2. Slice mushrooms ¼ inch thick.
  3. Heat butter and oil in heavy pan.
  4. Saute mushrooms until they are dry.
  5. Add garlic. Saute 1 minute.
  6. Add wine, sherry and brandy.
  7. Cook down to semi dry.
  8. Season with salt and pepper and a pinch of nutmeg.

Serves:  96 pieces

Source: Margie, the daughter.

Salmon in an Asian Soy-Honey & Ginger Sauce (Easy!)

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If you leave the salmon pieces whole, this makes an impressive entré.  Just use a larger diameter bread to serve the piece.

Ingredients:

  • 8 7-8 oz salmon fillets (the ones in the freezer section in a bag)
  • 4 Tab hoisin sauce
  • 4 Tab soy sauce
  • 2 Tab fresh lime juice
  • 1 Tab honey
  • ½ tsp chili flakes, to taste
  • 4 cloves garlic, minced
  • 1 Tab grated ginger
  • ½ c Miracle Whip
  • 2-3 green onions, finely sliced or chopped (keep white and green separate)
  • 1 baguette, cut into ¼ inch slices

Directions:

  1. In a bowl combine the hoisin sauce, soy sauce, lime juice, honey, and chili flakes.
  2. Stir well to dissolve the honey.
  3. Add the ginger, garlic, and white parts of the green onion (save the green parts for serving).
  4. Briefly rinse salmon fillets.
  5. Pat dry.
  6. Dredge the salmon, turning pieces in the sauce to saturate.
  7. Place pieces in a foil lined, rimmed baking sheet.
  8. Cut each fillet into half lengthwise and then into 5 crosswise. Leave close together.
  9. Cover with foil and allow to marinate in your refrigerator at least 30 minutes or longer.
  10. When getting close to your desired cooking time, preheat oven to 350°.
  11. Bake at 350 degrees 20 minutes, or until sauce is lightly bubbling and salmon has firmed up (inner flesh turns from translucent to opaque when nicely cooked).
  12. Remove from oven.
  13. Spread baguette slices with Miracle Whip and toast on one side.
  14. Place a piece of salmon on each piece of baguette.
  15. Spoon some of the sauce over each piece
  16. Top with a sprinkling of reserved green onion.

Serves Makes 80 pieces

Source About.com Thai Food, Darlene Schmidt, Patassy Vineyard

Duck Breast with Dried Cherry and Shallot Confit

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This is a really impressive hors d’oeuvre and, in the end, not that complicated.  And it is done the day before!  If you don’t cube the duck, it can be an entré.

Ingredients: Duck

  • 2 ½ c dry red wine
  • ½ c balsamic vinegar
  • 6 Tab soy sauce
  • ½ c lemon juice
  • 6 cloves garlic, crushed
  • 3 Tab grated fresh ginger root
  • ½ c olive oil
  • salt and pepper to taste
  • 4 lbs whole boneless duck breasts with skin
  • 2 c dried cherry and Shallot Confit

Directions: Duck

  1. In a bowl, whisk the wine, vinegar, soy sauce, lemon juice, garlic, ginger, oil and salt and pepper.
  2. Score skin of each breast in a crosshatch pattern.
  3. Put duck breasts in a large resealable plastic bag and pour the marinade over them.
  4. Seal the bag and put in a large bowl.
  5. Let the duck marinate, chilled, overnight.
  6. Remove and pat dry with paper towels.
  7. Heat a heavy skillet over moderately high heat until hot and cook the breast, skin side down for 5 minutes.
  8. Turn the duck and cook it for 2 minutes more.
  9. Place in pan and roast in a 375° oven for 5 – 7 minutes or until a meat thermometer reaches 145°- 150°.
  10. Let cool 10 minutes.
  11. Cut duck into ¾ inch cubes.
  12. Mix duck with dried cherry and shallot confit
  13. Serve in chaffing dish with small spoons

Serves About 180 pieces

Source Gourmet Magazine

Dried Cherry and Shallot Confit

Ingredients: Confit

  • 1 ½ c dried sour cherries (about ½ lb)
  • ½ c white wine vinegar
  • ¼ c balsamic vinegar
  • 2 c thinly sliced shallot (about ½ lb)
  • 1 c finely chopped onion
  • 2 Tab unsalted butter
  • 3 Tab sugar

Directions: Confit

  1. In a bowl, let the cherries soak in the 2 vinegars mixed for 30 minutes.
  2. While the cherries are soaking, cook the shallots and onion over moderatly low heat, in butter, uncovered, for 10 minutes. Stir occasionally.
  3. Add the cherries with 2 Tablespoons of the soaking liquid and simmer, uncovered, for 10 – 15 minutes, or until almost all the liquid is evaporated.
  4. Season with salt and pepper.
  5. Can be made 1 day in advance.

Serves Makes about 2 cups