The Occasion: Great Go-Withs for Taco Night

Game Night and Taco Night collided recently at our house for an evening of riotous fun with friends. A mix-and-match buffet of tacos and green salad gave our guests plenty of options to customize their plates: two proteins, multiple cheeses and salsas, various veggies, and a choice of salad dressing. Everyone got exactly what they wanted. (This is a good tactic when cooking for guests with dietary restrictions – it’s all about having options.)  Here’s the spread:
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• Chicken Carnitas and Grilled Marinated Flank Steak (this recipe is a perennial favorite in our house – try it!)
• Green Salad with chopped jicama, sweet peppers, cukes and tomatoes
• Mix-ins for Tacos and/or Salads: Homemade pickled corn; Seasoned black beans; Toasted pepitas
• Cheeses: Shredded Chihuahua and Manchego cheeses
• Veggies: Grilled onions and peppers; shredded lettuce; chopped tomatoes
• Sauces/Dressings: Homemade salsa verde; Smoky red salsa from a jar; Guacamole; Chipotle ranch salad dressing; Simple vinaigrette
• Corn and flour tortillas; Tortilla chips 

Click on the photos to enlarge them and read the captions.

I’ve expressed my love for pickled vegetables before, and likely will again. Love the tart, briny stuff! This recipe is a keeper. It was so good with off-season ears of corn I’m eager to try it again at the height of summer. 

Pickled Corn
Recipe source: Alison Roman for Bon Appétit
 
Combine 2 small dried chiles, 1 seeded thinly sliced jalapeño, 1/4 thinly sliced medium red onion, 2 cups corn kernels (from about 2 ears), 1/4 cup fresh cilantro leaves with tender stems (NOTE: We’re not cilantro fans, so substituted Mexican oregano; parsley would also be fine), 1/4 cup fresh lime juice, and 1/4 teaspoon coarsely ground black pepper in a heatproof 1-quart jar.

Bring 1/2 cup white wine vinegar or apple cider vinegar, 2 teaspoons kosher salt, 1 teaspoon sugar, and 3/4 cup water to a boil; pour over corn. (Add water to cover, if needed.)
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Seal jar. Let cool; chill. Will keep up to 1 month.  Click on the photos to enlarge them and read the captions.

The Salsa Verde is a perfect example of the pure power of fresh ingredients simply prepared. We roasted tomatillos and jalapeno, then whizzed them up in the blender to make a thick puree. Just before serving I added finely chopped white onion, chopped parsley (or cilantro if you prefer), a little water, and stirred it all up. Magnifico!

Salsa Verde (Roasted Tomatillo Salsa)
Recipe source: Rick Bayless, Fiesta at Rick’s cookbook
Yield: 1 cup
 
INGREDIENTS:

• 8 ounces (3 to 4 medium) tomatillos, husked and rinsed
• Fresh hot green chiles to taste (1 or 2 serranos or 1 jalapeno), stemmed
• 2 large garlic cloves, peeled
• 6 sprigs of fresh cilantro (thick bottom stems cut off), roughly chopped
• 1 small white onion, finely chopped
• Salt

DIRECTIONS:

• Roast the tomatillos, chile(s) and garlic on a rimmed baking sheet 4 inches below a very hot broiler, until blotchy black and softening (they’ll be turning from lime green to olive), about 5 minutes. Flip them over and roast the other side.
• Cool, then transfer everything to a blender, including all the delicious juice the tomatillos have exuded during roasting. Add the cilantro and 1/4 cup water, then blend to a coarse puree. Scoop into a serving dish.
• Rinse the onion under cold water, then shake to remove excess moisture. Stir into the salsa and season with salt, usually 1/2 teaspoon.
• To make ahead: After pureeing the vegetables in the blender, store in refrigerator for up to 5 days. At serving time, add the chopped onion and herbs plus a little water to thin the puree as needed, mix and taste. Add salt as needed, usually ½ teaspoon.

Click on the photos to enlarge them and read the captions.

And finally the salad dressing. Ranch dressing has long been relegated to the kids table or not-so-adventurous eaters. Well, it’s time to take another bite. This is another great example of homemade beating store-bought with handfuls of fresh green herbs and a little zing from one or two canned chipotles in adobo. Really good!
 
Chipotle Ranch Salad Dressing
Recipe source: Ree Drummond (The Pioneer Woman) for Food Network
 
INGREDIENTS:

• 1 cup mayonnaise
• 1/2 cup sour cream 
• 1/4 cup Italian (flat-leaf) parsley leaves, minced 
• 2 tablespoons fresh dill, minced 
• 1 tablespoon minced fresh chives 
• 1 teaspoon Worcestershire sauce 
• 1/2 teaspoon freshly ground black pepper 
• 1/2 teaspoon white vinegar 
• 1/4 teaspoon paprika 
• 1/4 teaspoon kosher salt 
• 1/8 teaspoon cayenne pepper 
• Dash hot sauce 
• 1 to 2 chipotle peppers 
• 1 clove garlic, smashed 
• 1/4 to 1/2 cup buttermilk (as needed for desired consistency) 

 
DIRECTIONS:

• In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic.
• Add the buttermilk to the desired consistency and blend.
• Chill for a couple of hours before serving, thinning with more buttermilk if needed.

So there you have it, a trio of Tex-Mex toppings to dress up your tacos, salads, barbecue plates, and who knows what – let your imagination and your taste buds run free! The salad dressing makes a good dip for crudité, or spoon a little on top of a baked potato – yum! The salsa verde would be a great side sauce for pork tenderloin or grilled fish. And the pickled corn is great by the spoonful. Enjoy!

I hear you saying “Huh?” and I’ll raise you a “Ho ho ho!”
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Ilise and I have thrown a large and joyous holiday open house for each of the last 22 years. Lavish spread of homemade food and drinks; festive décor indoors and out; family, neighbors and friends from all aspects of our lives coming together for fun, frivolity, and did we mention the food?! As hosts, we’ve fallen into a sort of formula for how the party goes. Nothing wrong with all that, and in fact it helps to have a proven and replicable game plan.  

But this year we were ready to mix it up and add a little twist to keep things interesting: a Mardi Gras/Holiday Costumes theme. I’m happy to say our guests embraced the concept, unleashing boundless creativity and a flair for the dramatic -- from the Statue of Liberty right down to the littlest snow leopard. Awesome costumes! Festive attire for days! Extreme silliness straight ahead! Even the staunchest anti-costume attendees managed to cut loose a little with the Mardi Gras beads placed strategically around the house, available for the taking. 

​​In case you’re wondering, I was the Christmas Cookie and Ilise was Festival of Lights with a bright strand of LED lights woven through a jester’s hat in Mardi Gras colors. It was truly something to behold!

Take a look at some of the great costumes and happy party people.

​Click on the photos below to enlarge them and read the captions.

What did we serve? What didn’t we. Here’s the menu with links to the recipes that've already been posted on Entertain the Possibilities. Be on the lookout for additional party recipes coming in the days ahead.

Specialty cocktail: Hurricane-style Rum Punch

Main courses & sides:

• Jambalaya with Chicken and Andouille Sausage
• Vegetable Gumbo
• Muffuletta Sandwiches – 2 kinds, meat and roasted veggies
• Maque Choux – traditional Creole corn dish
• Basil-Garlic Green Beans
• Pimento Cheese Spread & Hummus – served with crudité and crackers
• Bread Basket: Jalapeno-Corn Mini Muffins; Baby Buttermilk Biscuits

Desserts:

• New Orleans-style Bread Pudding with Whisky Hard Sauce
• Sweet Potato Pie Bars
• Pecan Pie
• Rugelach – 2 kinds, apricot and raspberry, some with walnuts
• Mondel bread – 2 kinds, plain and chocolate chip
• Chocolate Covered Peanut Butter Balls
• Carmelitas
• Dark Cocoa Brownies
• Blondies with Chocolate Chunks, Cherries and Pecans
• Chocolate Bark – 2 kinds, peppermint and cranberry-pistachio-lime
• Clementines and grapes – for healthy eating doncha know

​Let’s just say – no one went hungry. In fact, many went home with leftovers!

My holiday wish to you – may you enjoy as much laughter, love, joy and community as we had that evening – during this festive season and always. 

Now how about a few more party photos! As always, please click the photos to enlarge them and read the captions.

I don’t want to alarm you, but heads up: We’re nearly through the month of August, back-to-school will soon be upon us (it’s already begun in some areas) and a man on my teevee recently inquired whether I was ready for some football. The answer of course is yes but hold your horses, dude. I’ve got some more summertime fun to soak up before I can fully turn my attention to the autumn sports.
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Good News: It’s not too late to throw one more (at least) dinner party before the summer’s over. Make it easy, make it delicious, make it a team effort by giving your guests a job to do. Casual classics with a few special touches is a good way to go. 

Today we’ve got 2 times the tips for you:

• A mouthwatering menu featuring everyone’s summer produce favorites – sweet corn, ripe juicy tomatoes, plump blueberries, and herbs right from the garden. With a little advance planning you’ll be able to relax and enjoy the party as much as your guests do. It’s time to fire up that grill!
• We’re sharing our top tips for party planning – especially the casual, good vibrations, hot-fun-in-the-summertime kind of parties. You’ll find our ideas after the recipe and food photos below. Please share your own party planning tips in the Comments!

We recently hosted a small group of friends for a patio party featuring Grilled Surf and Turf dinner – super-easy and extremely delicious. Our guests crowdsourced a cheese plate for the appetizer course, each bringing a chunk of their favorite fromage. It was a fun way for folks to participate in the meal without causing too much work, and it helped to break the ice conversationally. Personally, I could talk about cheese all day!  Click on the photos to enlarge them and read the captions.

The Menu:

• Grilled Marinated Flank Steak – from Simply Recipes (recipe linked here)
• Grilled Shrimp Salad with Avocado and Tomatoes – from Better Homes & Gardens (read and print the recipe below)
• Green Bean Salad with Garlic Dressing – we’ve blogged about this heavenly dressing before
• Fresh Corn Sautéed with Butter and Basil – the perfect non-recipe
• Blueberry Upside Down Cake – recipe from LifeIsGood; we blogged about it here

What makes this menu so special? High-quality ingredients, simple treatments, and get out of the way. That’s it.

The flank steak is a perennial crowd pleaser at our house and couldn’t be easier: marinate the meat overnight, grill it up but don’t overcook it, no more than medium. Let it rest before carving, and cut against the grain.

Tangy lime dressing added a little zest to the grilled shrimp salad while letting the fresh veggies shine through. I placed it all on a bed of arugula to make the dish a bit more substantial. We grilled the shrimp right before guests arrived and grilled the steak about 30 minutes before we served dinner. 

​Click on the photos to enlarge them and read the captions.

Grilled Shrimp Salad with Lime Dressing
Recipe source: Better Homes and Gardens
 
INGREDIENTS:

• 1-2 limes
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper
• 2 tablespoons plus 1 teaspoon olive oil
• 1 pound uncooked large shrimp in shells, peeled and deveined
• 2 avocados, halved, seeded, peeled, and sliced
• 1 large tomato, cut into chunks
• ½ sweet onion (Walla Walla or Vidalia), thinly sliced (1 cup)
• ½ cup packed fresh cilantro or flat parsley

SPECIAL NOTE: You’ll need wooden skewers at least 8 inches in length. Soak them in water for 2-3 hours in advance of skewering and grilling.

DIRECTIONS:

• For Lime Dressing: Remove zest from 1 lime; juice the lime(s) to get 3 tablespoons.
• In a small bowl combine zest, juice, cayenne, and 1/4 teaspoon of the kosher salt. Slowly whisk in 2 tablespoons of the olive oil until combined.
• ​For the Salad: In a medium bowl toss shrimp with the remaining 1 teaspoon oil and the remaining 1/4 teaspoon kosher salt.
• Thread shrimp onto skewers that have been soaked in water for several hours.
• Grill shrimp on the greased rack of a covered grill directly over medium heat 3 to 4 minutes or until opaque, turning once halfway through grilling.
• On a large platter arrange shrimp, avocados, tomato, and onion. Drizzle with dressing and top with cilantro and/or parsley.

​Please keep reading for Ann and Ilise’s Summer Party Planning Tips. (Click Read More if it appears in the lower right corner of this post.) There’s nothing especially original or earth-shattering about these tips, but they work for us. Maybe for you too?

A few weeks ago Ilise and I celebrated a special occasion by going out to a nice restaurant, as you do. We know of course that nice restaurants come in all styles, cuisines, and price points, but for this dinner we went the fine dining route.

EL Ideas, helmed by chef/owner Phillip Foss, is a Michelin-star BYOB fine dining restaurant in the somewhat industrial neighborhood of Douglas Park, west of downtown Chicago. Their stated mission is “to make fine dining cuisine and service approachable and fun instead of pretentious and stuffy.” Did they succeed?

Oh yes, in so many ways, starting with the first course which was presented without silverware. Stern instructions from the chef required us to lick the plates; any hold-outs would be escorted from the restaurant. Talk about an icebreaker! This set the right tone for the evening – fun, surprise, laughter and embrace of the unexpected. The food was good too – in this case, a squiggle on the plate of chicken liver mousse with caviar, ghost pepper and rhubarb.

After that we were off to the races with 12 more tiny, imaginative courses. The Wagyu pierogi and gnudi with rabbit and artichoke were special favorites. Click the photos to enlarge them and read the captions.

But what really stands out is how participatory the evening was. The EL Ideas team works hard (while making it seem effortless) at removing boundaries between front and back of house in this intimate restaurant, and between chefs and diners. Going far beyond an open kitchen concept, diners are invited to join the chefs in the kitchen, ask questions and take pictures. The eclectic soundtrack was frequently paused for brief remarks from the chefs introducing each new course. And then the chefs served the food. As stated on their website: “Part dinner party, part performance, and all restaurant, EL Ideas is introducing the world to a new genre of fine dining.”

My reason for writing about it is not to review or promote the restaurant – although I do think it’s worth your consideration for a special occasion meal. Our experience there caused me to think about how to liven up my own dinner parties, adding a dash of fun and surprise. Sometimes it’s as simple as mixing up the soundtrack – high energy instead of smooth background music. Or getting creative with unusual serving pieces and mismatched dishes.

But I think it’s the participatory thing that matters most. People like to be part of the action, having a contribution to make, actively doing something. Don’t get me wrong, it’s nice to be served too, but when I think of the most fun parties I’ve been to, either as host or guest, they’re often the ones where we get hands-on either with a shared activity (cooking together, pumpkin carving, Wine Olympics) or by assigning tasks to guests (bartender, kitchen helper) or – my favorite – eating messy food with your hands (barbecued ribs, corn on the cob, crab boil with the little mallets).

While I will not ask my guests to lick the plates, I certainly won’t object if they do it voluntarily – I might even take it as a compliment. And although I take my ‘job’ as home chef and party host seriously, I don’t want to ever forget that parties and shared meals are about fun and togetherness – laughter and surprises and special moments are what it’s all about.
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Thank you to Chef Foss and EL Ideas for the reminder that a sense of humor is the very best dinner companion you can hope to have!

I’m so happy that Game Nights have made a comeback after years of being totally uncool. I’ve been a gamer since way before it meant Play Station, Xbox, and the like – I’m talking Chutes and Ladders, Ouija boards and Trivial Pursuit. Remember those?

Sometimes people turn up their noses at games for grown-ups (unless it’s poker) but I believe that the act of laughing together and not taking ourselves too seriously is a great uniter. When we all look/feel/sound foolish together and isn’t it hilarious – now that’s community!

Chili and charades*. Soup and silliness. Drinks, of course. One recent evening we gathered a group of friends for all of the above. None of the guests knew each other previously but all were fast friends by the evening’s end.

* We didn’t really play charades but the sweet alliteration makes that little fib all worth it. 

Keep reading to find out what on earth those photos are at the top of the post! Also recipes, photos, and yes, a Game Players Playlist.

In the previous post we shared some party logistics for the big annual holiday open house, which is now just a faraway dot in the rearview mirror. It took a few days to get the house back in order – washing tablecloths; re-rearranging the furniture; and storing the serving dishes that come out just once or twice a year. Usually odd-shaped and jammed into the corner of a closet or high-up cabinet shelf.

I must stop here and note that it really does take a village to throw a party of this scale. We are grateful for the support (and hard labor) of friends and family who help in myriad ways to get this party started. One such helper is Ellyn who has appointed herself our Silver Bitch. For three or four years now she has come over a few days ahead of time to polish all of our silver serving trays, candlesticks, and Ilise’s special trivia bell. You know there’s no party without that damn bell, so special thanks to you, Ellyn! We couldn’t do it without you.

One of the menu-planning tips is “buy some, make some” – a few carefully selected homemade dishes mixed in with store-bought or otherwise procured items still earns you massive hostess and home chef cred. We applied this concept to the appetizer course in the previous post, so today will address the main course and everyone’s favorite, desserts.

Continue reading for menu details, recipes and - yes! - more photos!

I am a bad blogger. Bad at time management anyway. I had visions of blogging the lead-up to our big holiday open house which was held last weekend. Testing recipes, sharing décor pix and party planning tips, it was quite a vision I had. It didn’t quite turn out that way. I spent more time making/ baking/ shopping/ decorating than I did writing and posting about the experience.

Sure, I did post a couple of recipes in advance that turned out to be superstars on the buffet table – Shaved Brussels Sprout Salad with Kale, Cranberries and Toasted Hazelnuts; and Cappuccino Brownies.
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These are worth a second look and a test drive in your own kitchen. The brownies couldn’t be easier and the cinnamon brings a welcome surprise. The salad takes a bit of work to chop the sprouts and kale but the make-ahead deliciousness is all worth it.

Now that the party is over and done and a good time was had by all, I’m going to share a few posts with menu highlights, recipes and party planning tips. After the fact is better than not at all, right?! Keep reading for more of the story, pix, tunes and recipes. 

Alternate Title: Why are All These People Traipsing through My House?
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What’s it all about? Why do this thing? What and especially Who is this party for? I don’t mean to be confrontational, but these are the things that you as the party host should be crystal clear about well in advance of the first ding-dong or even the first RSVP.

(RSVPs. Haha, remember those? Pretty rare to receive ‘em these days. Prove me wrong! Get off my lawn!!)

Party purpose and party theme are not the same thing although they do work hand-in-hand. But purpose comes first and it comes from the heart.

Purpose: “I want a cozy evening in to catch up with my close friends.”
Theme: Comfort food + game night.

Purpose: “We’re celebrating a milestone event with extended family and friends.”
Theme: Champagne & finger food + Red carpet/VIP treatment for the guests of honor.

​Purpose: “Maintaining a festive tradition and reconnecting with people from different aspects/stages of our lives, past and present.”
Theme: Bountiful Buffet and Open Bar + Annual Holiday Open House  

My main takeaway about purpose is that it will keep you focused when the party prep mania takes over (and it will). If “close friends coziness” is what you’re after, don’t let yourself get sucked into a dinner plan that’ll require you to live in the kitchen all night, or one that will make a guest feel terrible if spillage occurs (and it will). A pot of chili, green salad and a couple six-packs will be perfect.

​The latter of the examples above is what we’re prepping for right now. Family, friends, neighbors, work colleagues current and past – all will descend upon us for a rollicking good time in just a few weeks to light the menorah and help decorate the Christmas tree. Over time the open house has become an excuse to offer a lavish home-cooked spread that takes weeks to prepare. The guests don’t mind, in fact some say they make sure to wear their “eatin’ pants” with the stretchy waistband. The danger comes in getting so caught up in the perceived need to exceed expectations that by the time party day rolls around I’m liable to be exhausted and cranky. Not a good look for the Hostess with the Mostest.

I need to remember that the purpose is to hang out with our peeps – sometimes it’s the only opportunity all year – and say “Hi, How’ve you been, and Happy holidays.” With a houseful of guests (usually 80-100 on flow) it can be difficult to say much more than that, but we now arrange the logistics so that more quality time is spent with the invitees than cooking a show-stopping dish or fiddling with a highly detailed centerpiece. Who really cares if we purchase salad and pie vs making every last menu item ourselves? Who cares if there are only five kinds of cookies instead of six? When I keep the party’s purpose in mind, it’s easy to stick with what matters and let go of the rest.
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More party planning tips are coming your way over the weeks ahead and I’ll ask for your help too. Got any good tips for staying focused while planning your awesome party? Tell all in the comments.  
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Last week I shared some stories and pictures from our 4th of July dinner party + neighborhood fireworks show. Now we’re digging into the details with recipes and party-planning tips.  

Previously: Bodacious BBQ Sides and Perfect Picnic Pass-Arounds – Part 1 

My next Party-Planning Tip doesn’t even deserve its own number, it’s really a continuation of #1. Make ahead, even just a little bit helps. Thinking specifically about the proteins here. Sure, it’s fun to live-grill your party (which almost becomes a group activity) + awesome aromas, but depending on the size of your gathering there can be drawbacks to cooking the meal in front of your guests while fulfilling all the other hosting and cooking duties. For one, your guests don’t receive your full attention and two, did you see the part about all the other hosting and cooking duties?!

So for our dinner party on the 4th we planned the cooking time so that the smoked ribs and grilled chicken would be done shortly before the guests arrived, and wrapped them tightly to keep warm-ish. For the ribs, we sliced the racks, doused them with sauce, packed them into covered aluminum pans and stuck them back in the still-smoldering smokers until serving time. But the messy part was over and done before our guests arrived.

Click on the pictures above to enlarge and read the captions.

Last week I shared some stories and pictures from our 4th of July dinner party + neighborhood fireworks show. Now let's dig into the details with recipes and a few party-planning tips that I’ve learned by trial-and-error after hosting more than a few soirees.

Here’s the menu. The bolded items are the ones we’ll discuss today – recipes after the jump.

Specialty Drink: Ilise’s Berry-Berry Good Limonade, spiked or not, as you please

Appetizers: Grilled Vegetables with Romesco Sauce and Sweet Pea-Guacamole; Garden Vegetable Refrigerator Pickles; Savory Pepita-Sesame Cookies; and Chipotle-Roasted Almonds.

Main course: Smoked Pork & Beef Ribs; Grilled Chicken Drumsticks with Mediterranean Vinaigrette*; Rachel’s Caesar Salad*; Cole Slaw; Potato Salad; Smoky Baked Beans*; and Rolls.

Desserts: Lemon Tart with Fresh Berries; Homemade Butter Pecan Ice Cream; Apple Pie; Chocolate-Covered Strawberries; and Cherries

* These yummy dishes will be featured in the Part 2 post, coming soon.

If you are a US-ian who celebrated our nation’s independence on Saturday, I hope you had a great time. In fact, I hope that everyone everywhere had a great weekend. Ideally one involving sunshine, barbecue, friends, food and fun. Not to brag but mine was fantastic. 

As previously mentioned, Ilise and I hosted an Independence Day dinner party on our patio with a neighborhood fireworks display of impressive caliber and duration providing entertainment for one and all. (Well, not such a good time for the pets with the near-constant snaps, pops, bangs and booming explosions.)

Since this is a lifestyle blog with “entertain” in its name, I guess I’d better invite you to a party every so often, right? Truth in advertising, and all that.

Well, the Supper Club dinners are definitely a party and you’ve had a front row seat for those – fondue, French cooking techniques, and most recently Puerto Rican cuisine – so now let’s expand our party horizons in a new direction. The big national holiday kind of direction.

The 4th of July is right around the corner so Ilise and I are planning to host an old-fashioned BBQ with a low-key vibe and an haute-cuisine twist. Not all that haute, really, just trying to say that all of our guests are good cooks so we are taking a potluck approach (quite wisely if I do say so) which makes the prep easier while offering a great mix of flavors and a few surprises for everyone.

There will be about a dozen of us celebrating independence -- and the recent Supreme Court ruling on same-sex marriage, cheers-clink-clink! -- on the patio next Saturday, weather willing. The theme is more ‘easy summertime hangout’ than ‘stars and stripes’ although who’s going to say No to a couple of flags and sparklers?

There’s an illegal fireworks show in the schoolyard down the block which has become an annual neighborhood tradition – very well done, always safely executed under the watchful yet unofficial eye of the many firefighters and other first responders who live in the area. In addition to the delightful company of our guests, this will provide the evening’s entertainment.