We have decided to host a New Years Eve party and are looking for suggestions on what to serve the guests ! Want a variety of foods, so thought that some of you may have great ideas and hits from your own parties that you host !
Serve appetizers and cheese boards. Here is an appetizer that is simple and very good, even if the name leaves something to be desired.
Cowtown Wolf Turds:
pork tenderloin, cut in strips wooster or soy sauce thick bacon jalepenos, halved de-veined lemon pepper or your favorite rub
Marinade pork for a bit, place in chile halves, wrap with bacon and secure with toothpick. Prior to cooking sprinkle with LP or rub Grill until bacon is cooked to desired doneness.
Habeneros may be substituted in which case the name is 'Dragon Turds'
"Shawn Ryder" <sry...@groceryinsider.com> wrote in message
> We have decided to host a New Years Eve party and are looking for > suggestions on what to serve the guests ! Want a variety of foods, so > thought that some of you may have great ideas and hits from your own > parties that you host !
> We have decided to host a New Years Eve party and are looking for > suggestions on what to serve the guests ! Want a variety of foods, so > thought that some of you may have great ideas and hits from your own > parties that you host !
Blackeyed peas. No, wait... That's New Years Day. Nevermind.
Bob _
"Somebody told me it was frightening how much topsoil we are losing each year, but I told that story around the campfire and nobody got scared." --Jack Handey
> We have decided to host a New Years Eve party and are looking for > suggestions on what to serve the guests ! Want a variety of foods, so > thought that some of you may have great ideas and hits from your own > parties that you host !
This has been a food in my life since 1970 when we lived in Bangkok. I don't make these very often. In fact, the last time was New Year's Eve. It wasn't a party. I had to work the dreaded Y2K on New Year's Eve day last year, then again until noon on New Year's Day. On New Year's Eve I couldn't exactly have a party (or really go to one), so I made a treat of these delicious steamed dumplings. Your guests might enjoy them and you can easily double the recipe. This is one of my "signature dishes" :-)
Kahnom Jeep (Thai Steamed Dumplings)
3 oz. flaked white crabmeat 6 oz. ground pork 6 large shrimp, minced (for simplicity, I buy tiny frozen salad shrimp and portion out about 1/4 cup) 1 Tbs. cold water 1/4 tsp. garlic salt (use minced garlic and add some salt to taste) 1-1/2 Tbs. cornstarch 1 large egg 1-1/2 Tbs. light soy sauce 1 Tbs. peanut oil 1/2 tsp. black pepper 1 pkg. wonton wrappers
Combine all ingredients (add cornstarch as needed to make the mixture hold together, but you don't want a paste) except wonton wrappers. Hold a wonton wrapper in the palm of your hand. Place 1 Tbs. or so of filling in center. Fold two corners up to meet in the middle. Pinch to seal. Fold the other two corners up to the middle. Seal with fingers moistened with water. Repeat until all filling is used. Some wrappers will (probably) be left over.
Place dumplings in an oiled steamer basket (you may have to do this in batches, don't overcrowd them). Bring water to a boil in a deep pot. Place steamer over water. Turn heat down. Cover and simmer (steam) 20-25 minutes. Serve with dipping sauce of your choice.
Simple dipping sauces: (let the flavors blend while making the dumplings) 2 Tbs. dark soy with 2 Tbs. sliced ginger, 4 Tbs. white wine vinegar, 2 Tbs. hot water and a pinch of sugar. OR Sweet teriyaki with sesame seeds, minced garlic, sliced ginger, white wine vinegar and water. Chillie-garlic sauce might be a bit too much for these dumplings.
Shawn Ryder <sry...@groceryinsider.com> wrote: > We have decided to host a New Years Eve party and are looking for > suggestions on what to serve the guests ! Want a variety of foods, so > thought that some of you may have great ideas and hits from your own > parties that you host !
How about some guidelines? Are you on a limited budget, any guests with special diets, how many people, etc.?
The real Southern tradition is to serve black-eyed peas and some sort of greens (turnip and/or collards come to mind. The black-eyed peas are for "luck" and the greens are for prosperity. Another tradition is to cook the black-eyed peas with a penny. Of course you will want to serve these with cornbread. After being sated with turkey the meat of choice in the South is ham, pork roast or pork chops. If you need to go kosher you might try lamb. Although turnip greens are traditional I much prefer chard and chard mixed with collards is wonderful. Black-eyed peas can also cooked and then prepared like baked beans. Oh, for dessert serve sweet potato pie to make the Southern menu complete.
> In article <3a450432.65080609@news>, > Shawn Ryder <sry...@groceryinsider.com> wrote: > :We have decided to host a New Years Eve party and are looking for > :suggestions on what to serve the guests ! Want a variety of foods, so > :thought that some of you may have great ideas and hits from your own > :parties that you host ! > :
> look up red beans and rice in any southern cookbook. traditional for > new years. very tasty.
> the only other really traditional foods are too expensive: caviar and > champagne. > -- > Age is a very high price to pay for maturity.
> to email me, delete blackhole. from my return address
> The real Southern tradition is to serve black-eyed peas and some sort > of greens (turnip and/or collards come to mind. The black-eyed peas > are for "luck" and the greens are for prosperity. Another tradition is > to cook the black-eyed peas with a penny. Of course you will want to > serve these with cornbread. After being sated with turkey the meat of > choice in the South is ham, pork roast or pork chops. If you need to > go kosher you might try lamb. Although turnip greens are traditional I > much prefer chard and chard mixed with collards is wonderful. > Black-eyed peas can also cooked and then prepared like baked beans. > Oh, for dessert serve sweet potato pie to make the Southern menu > complete.
sry...@groceryinsider.com wrote: > We have decided to host a New Years Eve party and are looking for > suggestions on what to serve the guests ! Want a variety of foods, so > thought that some of you may have great ideas and hits from your own > parties that you host !
I'm not going to offer specific recipes, but when I have had people over for NYE , I decide either to do a sit-down dinner, something fancy and delicious, but time-consuming etc etc, or, my favorite, everything must be "finger food". I have made an entire meal out of finger foods. That means appetizers as poeple arrive, meat and veggies or side dish type foods, then dessert, of course.
Most/many appetizers are finger food. Just try to have stuff that does not drip or squirt out, so those in nice clothes stay clean. Things in one bite, like stuffed mushrooms, or various spreads, or things wrapped in dough. There's too many to make the choice easy! For meat you can have various chicken wings, or small kebob type things. I've made chicken, lamb, pork, and beef on small skewers, all with different marinades. You can either use toothpicks (too small IMO), or I just cut down "normal" sized wooden skewers to about 1/2 size. I try to make the marinade tasty enough that nobody wants dipping sauces, which are messy. I find most meat marinades will work with small pieces also, you just don't m,arinate very long, and cook for a _very_ brief time as the pieces are so small. If you keep them warm, they may cook some more. For instance, a spicy chicken, and Indian lamb, a fruited pork, and a teriyaki beef. The choices are many, and you needn't, of course, make all 4 types of meat. Fish may be too flaky for this use, unless you have some type of thing like salmon spread on endive leaves or some such, but that's a good appetizer, also.
For veggies and side dishes, go back to lists of appetizers that are less fussy. Anyway, after champagne, appetizers and meat, who cares about very many veggies? Just 2 kinds will do, really. Plus you gotta leave room for dessert. Dessert are easy also. All kinds of bars, cookies, mini-muffin cake-type things, candy, whatever. My friends love this kind of menu, because we can circulate about, get up and eat some, talk some more, and make a long evening of it. Sit-down dinners are OK if you have 4-8 people, otherwise your conversation partners are restricted to your portion of the table, and you get very full or else dinner takes forever and you can't get up much. With finger foods, the hot things need to stay hot for a while, so you'll need either a hot-tray (electrically heated), or some types of chafing dishes. With the possible exception of the meats, you can make it all ahead of time and keep stuff warm or cold, then serve at the right time. This allows you to have fun, too.
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