628489 Tue Jun 16 12:45:44 -0700 2009 62 31 Home Cooking 0 4778540 Making a dinner party for 25, maybe 30 tops. They love, seafood ... I mean go crazy over seafood. But I am trying to mix it up. Everything will be small individual serving portions. So far I have: Spicy shrimp in a red curry sauce wrapped in wontons with a scallion sauce Crab and spinach gratain served in individual shells Potato and egg Saffron cakes Of course I will offer some olives, spiced nuts A small roasted dish with good spicy sauce, sausage, onions and eggplant served on a small bed of polenta Now, what else. I honestly have only had tapas a few times and never anything very adventurous. I'm not a big fan, but this is what they want. I never had any salads and main meats I am missing. They love the idea of individual bowls that 2 or 3 can share together. I'm just starting but it is 2 weeks off. Tapas help would be greatly appreciated. I know I'm missing a lot of this menu. I'm struggling with this one. HELP!!! Tue Jun 16 12:45:44 -0700 2009 232829 kchurchill5 1 4778781 Tortilla de Patatas, empanadas, Gambas al Ajillo (garlic shrimp), BBQ'd mini ribs, meatballs in a tomato sauce, cubes of tuna marinated in lemon juice, sherry, herbs, and then skewered and quickly grilled. And maybe as a cheese/fruit course, slices of manchego cheese with slices of membrillo (quince paste) served with fruit (grapes, dried apricots) and some Marcona almonds. Some ideas: http://www.tienda.com/recipes/appetizers.html Tue Jun 16 13:47:38 -0700 2009 4778540 10532 LindaWhit 1 4778823 Look no further. Jose Andres is very generous with his recipes: http://www.josemadeinspain.com/recipes.htm Tue Jun 16 13:55:39 -0700 2009 4778540 59258 smtucker 2 4778830 Very nice list! The chicken croquetas would be a good tapa to offer. I just had a Buñuelos de Verdura (cauliflower/broccoli/cheese puff) tapa at a restaurant this weekend that I'd not had before - also very good. Tue Jun 16 13:57:38 -0700 2009 4778823 10532 LindaWhit 1 4778900 I hunted this recipe down after having it in a tapas restaurant. I was very tasty, the mussels were served chilled. Mussels Vinaigrette 2 dozen mussels, cleaned, scrubbed 1 small green bell pepper, seeded, cut into 1/4-inch dice 1 small red bell pepper, seeded, cut into 1/4-inch dice 1 small yellow bell pepper, seeded, cut into 1/4-inch dice 1/2 cup olive oil 1/4 cup red wine vinegar 2 tablespoons chopped parsley 1/2 teaspoon salt 1 Pinch pepper Steam mussels in a small amount of boiling water just until they open, about 3 to 5 minutes. Drain. Remove one side of mussel shell leaving mussel on remaining shell. Mix all remaining ingredients. spoon a dollop of the mixture over mussels. Serve. Tue Jun 16 14:16:47 -0700 2009 4778540 134437 salsailsa 1 4778977 If you have a fondue pot gathering dust, consider a queso fundito with crispy chorizo nuggets, and small flour tortillas. Tue Jun 16 14:34:36 -0700 2009 4778540 57170 Veggo 2 4779218 You know a friend mentioned fondue. Nice idea, I like it. with the tortillas. I love fondue even thought of it for desert too. Love the chorizo however. Tue Jun 16 15:50:41 -0700 2009 4778977 232829 kchurchill5 1 4779022 You might get some good ideas from the COTM when we did the Penelope Casas books, including Tapas. http://chowhound.chow.com/topics/524513 For that matter it might be worth taking her book Tapas out of the library. Everything I have made from that book has been great! Tue Jun 16 14:45:48 -0700 2009 4778540 13756 GretchenS 1 4779092 I dusted off my old standby, TAPAS FANTASTICAS, by Colleen & Bob Simmons, since the last tapas party we had was 2 years ago, and I couldn't remember what we all made!! Make some romesco sauce - delicious and easy and goes with everything from hot grilled shrimp, scallops, chicken or even veggies. But, especially good with grilled lamb chops. Banderillas, or pinchos, are fun to do and they're layered on a cocktail toothpick. Lots of choices, most of which you may have in your pantry already: smoked oyster or mussel, roasted red pepper piece & cherry tomato piece of sardine, cube of cheese & dill pickle slice pitted black olive, cube of cheese & piece of roasted red pepper marinated mushroom, sausage slice & cherry tomato pickled herring, cube of cooked potato & cocktail onion stuffed green olive, cooked sausage slice & cube of cooked potato cherry tomato, small cooked shrimp & caperberry w/out stem cooked shrimp, asparagus tip, & cherry tomato chunk of solid packed tuna, caperberry & cube off mild cheese chorizo sausage slice, cub eof cheese & stemmed pepperoncini As you can see there are endless combinations and their perfect cocktail food. Since they love seafood, you can also do a simple ceviche and put them in martini or smaller glasses. Also saw a wine & garlic chicken nuggets that looks really good - chunks of chicken thighs stir fried with lots of garlic, then deglazed with red wine & Tabasco. Sprinkle w/lemon juice & cilantro & you're done. Sounds like fun, KC, let me know if you need me to type out the romesco sauce recipe. Tue Jun 16 15:07:30 -0700 2009 4778540 90755 Phurstluv 1 4779246 Thank you all, sorry for not responding individually. Many great ideas and many I will use. I'm still putting things together. Like I said, I have some which were requested and the rest is in the air. I'm really looking forward to this as I love tapas, I just don't make them often and don't eat them too much so this is new territory other than making some classics. A friend mentioned some small lamb meatballs, artichokes, olives and sundried tomatoes which sounded good in a light white wine broth. Any one have a good beef recipe? Great additions so far but still searching for a few more, deserts too. Tue Jun 16 15:59:39 -0700 2009 4778540 232829 kchurchill5 2 4779437 Ok, K, the only beef recipe they have is a beef & potato empanada. Also a meatballs in almond sherry sauce. Seems there's not a lot of beef in tapas! Who knew?! Desserts - well, the classic spanish dessert is flan, and that's something you can make in small portions, if you wanted. Rice Pudding is also listed. I would probably do a large fruit platter, since this is the best time for fresh fruits, like melons, berries, peaches, plums, mango. or you can do sorbets, do you have an ice cream maker? Or buy some lime sorbet and serve in salted margarita glasses, like a frozen margarita! Garnished with a crisp almond cookie? Guess the spaniards eat so much tapas, that they go for light desserts! Good luck, my friend, and let me know what you go with. Tue Jun 16 17:11:32 -0700 2009 4779246 90755 Phurstluv 3 4779830 I like the almond sherry sauce. Interesting combo I thought of mini flans. I have a mini muffin pan and was thinking of doing little flans for fun with some fresh fruit skewers on the side I do like the sorbet too or ice cream maybe a margarita ice cream made into balls and froze, sprinkled with nuts or toasted cocoanut and put one of those and a piece of fruit with it on a skewer. A simple frozen dish where everyone get something. Still a work in progress But great ideas. Tue Jun 16 19:43:37 -0700 2009 4779437 232829 kchurchill5 3 4780637 Again, ending with a nice Spanish cheese such as the Manchego I suggested upthread and quince paste (membrillo) with some fresh fruit and nuts would be a simple, light ending. Wed Jun 17 06:48:04 -0700 2009 4779437 10532 LindaWhit 4 4780673 totally agree with linda, here. also, kim, you're gonna have a TON of little small doo-dads to make for so many people and several types of tapas. you're going to do some "family style" stuff, right, where they can serve themselves off a larger plate -- that's excellent to save you from going crazy (and will be more fun for guests!). Wed Jun 17 06:59:52 -0700 2009 4780637 105717 alkapal 5 4780681 Which is where a paella or two would come in handy (a "family-style" dish). Wed Jun 17 07:00:58 -0700 2009 4780673 10532 LindaWhit 6 4780689 yes, paella, and also, e.g., a platter of grilled red bell peppers with fresh tuna (or red snapper) with olives and sherry vinegar and olive oil (parsley, too?) --- that sort of thing. Wed Jun 17 07:03:16 -0700 2009 4780681 105717 alkapal 7 4780701 OK, I'm officially hungry with that tuna platter with grilled red peppers description. :-) Wed Jun 17 07:05:52 -0700 2009 4780689 10532 LindaWhit 8 4780709 and it'll be easy for kim to put together. yeah, i'm hungry from this thread, too. good thing i'm going to a good vietnamese restaurant for lunch with a friend. definitely want the crispy fish! Wed Jun 17 07:07:25 -0700 2009 4780701 105717 alkapal 7 4813840 Nice suggestion, just seeing this thread. Bet her party is over by now. I love the grilled peppers, tuna with olives etc... just give me a platter of that for me, I'd be happy! Sun Jun 28 19:24:07 -0700 2009 4780689 50431 chef chicklet 5 4781159 Yeah, I hoping the appetizers and desert will be singles, but the main meat and maybe potatoes or whatever we decide on will be 1 large plate per table. We are having 5 tables for probably 30 guests. 6 per table. My plan now is 3 of each appetizer per table, then 2 main plates then again 3 of each desert. I like the tuna recipe sounds good considering it is lunch time and I am getting ready to go to a friends to cook a late lunch early dinner and I am already starving. I don't leave for another hour or so, but all the food is done, just waiting Wed Jun 17 09:19:01 -0700 2009 4780673 232829 kchurchill5 3 4780990 Like a lot of europeans they do eat a lot sweets, but separately from meals. Wed Jun 17 08:27:59 -0700 2009 4779437 117271 Stuffed Monkey 2 4779552 For beef, I love beef in garlic sauce: About 3/4 pound of beef tenderloin in 1 inch cubes Maybe 3 - 4 TB olive oil 6 - 8 cloves of garlic, peeled and slightly crushed About 2 - 3 TB dry sherry Salt (I don't like pepper with this dish for some reason--seems to get in the way) Heat olive oil until quite hot, and brown garlic for a minute or two until lightly browned. Add beef and saute until almost as done as you like--it should be nice and brown on the outside but (if you ask me) quite rare in the middle. This means that you have to use a heavy skillet, get it really hot, and work in small batches. Deglaze quickly with the sherry, add salt, and voila! Serve with crusty bread to mop up the juices (traditionally, this is made with even more olive oil--the juice/oil is an integral part of the dish). I also serve with garlic mayonnaise for dipping. Hugely popular at parties...results in a flock of vultures circling the kitchen, who swoop down and clear the plate as soon as it is ready. So popular, in fact, that I run two pans at once... For vegetable dishes: Garlic potato salad: Basically just potatoes in very garlicky mayonnaise with some parsley. I make it in big cubes and serve it with toothpicks. Roasted beet and sweet onion salad with anise: Roast beets, dice, and add some sweet onion in largish pieces (for crunch). Toss with a vinaigrette boosted with lots of crushed anise seed (takes more than you might think--add to taste) and some black pepper. Serve cool or at room temp on Belgian endive spears. [store the white chairs before serving] Another favourite: Tuna canapes: Make a salad of good canned tuna (essential), diced tomatoes, minced sweet onion, garlic, parsley, minced piquillo peppers, olive oil, wine vinegar, salt, pepper, and a pinch of sugar. Proportion of key components seems relatively unimportant. Serve on crostini. I second the shrimp and garlic sauce idea--I use a 50-50 mix of smoked and regular paprika and deglaze with sherry. Delicious. Also agree that meatballs are a great idea--so many varieties. My favourite is the one with almond sauce. I love piquillos stuffed with some goat cheese etc. served on crostini. Not a traditional tapa, but I make the Moroccan chicken/squab dish "Bisteya" in phyllo triangles. I use the cinnamon/almond/sugar mixture like you might use breadcrumbs in strudel to keep the layers crispy/flaky and to keep the dish neat (traditionally, this is sprinkled on top, but that can be messy for finger food). Enjoy! Tue Jun 16 17:51:46 -0700 2009 4779246 123801 zamorski 1 4779439 josé andrés' gazpacho -- served in shot glasses? although i'd want more than a shot! http://www.josemadeinspain.com/recipes/andaluciaColdTomato.htm ceviche, for sure! with snapper, bay scallops, shrimp -- and a wee touch of ginger in addition to the regular ingredients. it's "wow"! crisp shrimp fritters http://www.spain-recipes.com/shrimp-fritters.html this list will inspire you, and it has recipes! http://www.spain-recipes.com/spanish_tapas.html Tue Jun 16 17:12:25 -0700 2009 4778540 105717 alkapal 2 4779456 Ooo, love the shrimp fritters idea, tho she would have to be at the stove to pull those off! Can you make ahead? Guess I should just look at the recipe. Tue Jun 16 17:20:02 -0700 2009 4779439 90755 Phurstluv 3 4779591 maybe the fritters are not so good, unless they could be held in a warming oven.... Tue Jun 16 18:03:18 -0700 2009 4779456 105717 alkapal 1 4779780 Go look at Tienda.com's website and see their stuffed piquillo peppers (with bonito tuna), mussels, razor clams, anchovies, etc. for ideas. I also have a couple of tapas cookbooks, which were a fun read. Tue Jun 16 19:27:09 -0700 2009 4778540 87837 RGC1982 1 4779940 We are doing a Spanish themed dinner next month for about 60 folks. Plan on doing one meat paella and one seafood paella in large paella pans 28" & 32" outside, probably also a suckling pig. Will have 6-8 different tapas also along with large quantity of spanish wine. Tue Jun 16 20:31:30 -0700 2009 4778540 148886 duck833 1 4780713 Meatballs in saffron-garlic sauce Manchego wrapped in crispy filo with quince paste Empanadas (chicken/olive, picadillo, tuna/pepper, ham/cheese) Bacon-wrapped and chorizo-stuffed dates Pinchos (chorizo/apple/cheese, morcilla/pepper/cheese, croquette/dressing) Chorizo-stuffed fried dates Beef and chorizo stew over bread Wed Jun 17 07:08:54 -0700 2009 4778540 68363 JungMann 2 4781164 I did have a recipe for beef and chorizo stew, it sounds really good and easy to serve family style per table but still good for individual servings Also the Pinchos sound really good. Wed Jun 17 09:21:15 -0700 2009 4780713 232829 kchurchill5 3 4781330 In the wintertime I typically make the stew with tripe (callos a la Madrilena), but can omit it for hesitant guests. On crisp garlic bread, it makes a delicious tapa; in a bowl, a terrific meal. Wed Jun 17 10:11:44 -0700 2009 4781164 68363 JungMann 1 4781450 UPDATE SO FAR: This could still change so any other ideas are great. These are not set in stone. ------------------ Appetizers: This is a one plate wonder, just a couple tastes of each. This in one plate person, but just a taste of each. Spicy grilled shrimp in a red curry sauce, served chilled My crab and spinach gratan, served warm Salsailsa's Mussel vinaigrette, served chilled My mussels is a garlic sauce, grilled and served warm Alkapal's cerviche, I am using Tuna Second and third plates will serve 2 per person, 3 per table of 6: Guindilla. Spanish chile pepper, anchovy and and olives Sauteed mushrooms in sherry served with a spicy aioli and baguettes Then a nice plate of cheese and roasted stuffed figs I always have a bowl of nuts by the bar Main Course: BBQ mini ribs, served family style with some peppers and roasted braised slow Garlic chicken Chuletas de Cordero, grilled lamb chops Potatos bravas Asparagus and artichokes in a green garlic sauce: http://www.tienda.com/recipes/artichokenaspargus.html - Asparagus and artichokes in a green garlic sauce Desert: Flan (I make mini flans) with grilled fruit. I grill the fruit ahead marinade and then I will top the flan. Will probably offer something else. ----------------------- So Any comments appreciated. Thats for everyones help. I had to go with some stuff I could easily made ahead and some there. But I'm still tweaking the menu. So keep the ideas coming Wed Jun 17 10:50:26 -0700 2009 4778540 232829 kchurchill5 2 4781506 Don't forget the pitchers of sangria! Best made at least 24 hours in advance, and then topped with another "sploose" of rioja before serving. http://chowhound.chow.com/topics/279058#1478795 Wed Jun 17 11:06:18 -0700 2009 4781450 10532 LindaWhit 3 4781530 By the time I get done making all the food it may be one pitcher less :) Yes sangria and cold brews. A must for a pool party and dinner. Still working on it but we are getting there with everyone's ideas. With I coould use them all but only so much I can make. Wed Jun 17 11:12:50 -0700 2009 4781506 232829 kchurchill5 4 4781541 But of COURSE! Taste-testing is required when making sangria. And seriously - other than cutting up the oranges, the sangria does not take long at all. If you can buy a clean 5-gallon bucket with a lid at a local store, that's the best way to make this (if you have cold storage space, that is). Just buy a case of cheap Spanish rioja and dump the bottles in (I usually use 2 bottles per gallon plus another 1/3 of a bottle for the "sploosh" - which you'd do the next day anyway). Wed Jun 17 11:15:59 -0700 2009 4781530 10532 LindaWhit 5 4781645 The 5 gallon queen. It is at my friend house, then I have this coold dispenser for the sangria. Oh course have the five gallon. You got the recipe down pat. Bunch of fruit, but of wine and I do add some brandy. The absolute best ... but it does include testing every few hours to insure proper taste and sweetness, just in case :) Wed Jun 17 11:49:47 -0700 2009 4781541 232829 kchurchill5 6 4781957 The recipe I linked above has the brandy (I always use just the basic Christian Bros.) And it has triple sec. :-) Wed Jun 17 13:10:52 -0700 2009 4781645 10532 LindaWhit 2 4782983 Sounds great, KC! Don't forget the romesco sauce - it'll do double duty with the lamb chops & potatoes bravas! And it's easy to make ahead and just bring & heat. My mouth is watering now! Wed Jun 17 18:48:16 -0700 2009 4781450 90755 Phurstluv 3 4783701 Send your romesco please. Thu Jun 18 05:36:47 -0700 2009 4782983 232829 kchurchill5 4 4784332 ROMESCO SAUCE Can be made 2 – 3 days ahead and refrigerated until ready to serve. Also delicious on ham & roast beef sandwiches. Makes about 3 cups ½ c full flavored olive oil, divided 2 slices French-style bread, ½” thick, crusts removed 2 large red bell peppers 1 small onion 3 cloves garlic, peeled 2 tomatoes ¼ tsp dried red pepper flakes 1 tsp paprika 1/3 c slivered toasted almonds 2 tbs red wine vinegar 2 tbs water Salt & pepper to taste Heat 1 tbs of the oil in a medium skillet over medium heat. Saute bread on both sides until nicely browned. Remove bread, cut into 3 or 4 pieces and reserve. Heat broiler. Line a shallow pan with foil. Place red peppers, onion slices, and garlic in pan. Cut tomatoes in half and remove cores & seeds. Place in baking pan cut sides down. Brush vegetables with oil and broil about 8” from heat for 8-10 minutes. Turn vegetables as they begin to char, and continue to cook for 5-7 minutes, or until soft. Remove peppers, wrap in foil and steam for 10 minutes. Pull off skin from peppers, discard seeds, core and chop coarsely. Remove charred skin from tomatoes. Place peppers in a food processor bowl with onions, garlic, tomatoes. Add bread pieces, red pepper flakes, paprika, almonds, vinegar, water and remaining olive oil. Process until smooth. Season with salt & pepper. Refrigerate for 30 minutes before serving. The sauce should be the consistency of heavy cream; stir in a little water if it gets too thick. Thu Jun 18 09:10:03 -0700 2009 4783701 90755 Phurstluv 5 4784365 Similar to one I have made, but it has been a while so thank you this will get made. I'm still adding and mixing. There are mostly guys and they eat a ton. The guy Brian, he is a great friend. We have known one another for years but he and his room mate ate 12 lamb chops between the two of them with mashed parsnips, salad and some veggie I made plus smoked salmon bruscetta. So these guys can pack down food, all of them. So I know I will need lots of food. Who knows it may change more before I am done. Thu Jun 18 09:19:30 -0700 2009 4784332 232829 kchurchill5 6 4784408 i'd have a big serrano ham, (if cost is no object, of course), and let them carve away. Thu Jun 18 09:29:53 -0700 2009 4784365 105717 alkapal 7 4784429 Nice call, alkapal. K, you may want to consider adding a pot of rice to the table. Doesn't have to be all out paella, but some rice cooked with stock, saffron, peas. That might help fill them up! Thu Jun 18 09:33:26 -0700 2009 4784408 90755 Phurstluv 7 4784484 I wish, they don't want any carved meats. They didn't even want any family style. Had to convince them of that per table was the best I could do. Would love that idea. Won't go for it. Love this at Ph ideas but no way. They don't want that, more individual per table. I seriously wish I couldn't convince them trust me. Thu Jun 18 09:45:21 -0700 2009 4784408 232829 kchurchill5 8 4784502 wow. that is a heckuva lotta work! sounds like they're quite finicky. i hope they're paying you very, very well. ps, too bad about the serrano ham -- very dramatic! Thu Jun 18 09:49:09 -0700 2009 4784484 105717 alkapal 8 4784563 Some people don't realize the logistics of a meal like this!! I've worked with difficult clients like this too. But you have to give the customer what they want! You can always cook the rice up ahead, and give them each little ramekins of the hot rice, if they're so adamant about no family style serving!! Or are you plating the second course? I thought it read that it was a large platter in the middle of the table. Thu Jun 18 10:06:18 -0700 2009 4784484 90755 Phurstluv 9 4784623 i like the little rice ramekin idea -- do the saffron rice with peas, pimentos, and olives, olive oil. then put in custard cups or ramekins to mold. served hot in ramekin -- good. served room temp, unmolded on small plate - also good. Thu Jun 18 10:20:51 -0700 2009 4784563 105717 alkapal 10 4785256 I have done this in my mini round cutters. I have a friend who has about 20 or so which would work. You add a little t the dish and then press into a cookie cutter and press till it sticks and then it forms a cute round. I could easily press those and put them on a small plate for each person or I even have some plastic white shells which might works or even some small white plates which would work that certainly wouldn't be too hard. I am still making the patatos bravas but this might be some thing fun cuz I have the chicken and ribs. I could easily make ahead. Ramikens, Too many dishes as is. No more. This also will be outside around a pool so I have to be careful to of glass. Pool parties and glass don't work. Even though there are tables set they are set around the pool so, I need to consider that. We are still working on options. Thu Jun 18 13:10:13 -0700 2009 4784623 232829 kchurchill5 1 4784054 For me it's not a tapas party without the tortilla. Make ahead and serve at room temp cut in small squares with aloi on top. Thu Jun 18 07:57:54 -0700 2009 4778540 117271 Stuffed Monkey 1 4784352 i haven't really studied the josé andrés recipes link in detail, but this recipe looked like it might be good -- and a little different -- for one of your dishes: chickpea stew with salt cod. http://www.josemadeinspain.com/recipes/chickpeaStew.htm if one took away some of the liquid, it could be like a cold "bean salad' type dish. (i'm a sucker for anything with chick peas!). Thu Jun 18 09:15:46 -0700 2009 4778540 105717 alkapal 1 4809790 Well the party is tomorrow! Been cooking most of the afternoon and most of tomorrow. I had to go on what they liked however there were so many good recipes. Thank you. This is the menu Appetizers: This is a one plate wonder, just a couple tastes of each. This in one plate person, but just a taste of each. Spicy grilled shrimp in a red curry sauce, served chilled (a signature dish and by request) My crab and spinach gratan, served warm Salsailsa's Mussel vinaigrette, served chilled My mussels is a garlic sauce, grilled and served warm Alkapal's cerviche, I am using Tuna Second and third plates will serve 2 per person, 3 per table of 6: Guindilla. Spanish chile pepper, anchovy and and olives Sauteed mushrooms in sherry served with a spicy aioli and baguettes Then a nice plate of cheeses and roasted stuffed figs I always have a bowl of spicy and savory nuts by the bar along with bowls of olives and tomatoes stuffed with goat cheese and fresh herbs by the bar even though they are on each table. There is also a bowl of grilled pita with a great hummus spread by the bar for people to just dip and nibble. Main Course: BBQ mini ribs, served family style with some peppers and roasted braised slow Garlic chicken Chuletas de Cordero, grilled lamb chops Potatos bravas Saffron rice made into to small balls and served with the main course Asparagus and artichokes in a green garlic sauce http://www.tienda.com/recipes/articho... - Asparagus and artichokes in a green garlic sauce Roasted baby pearl onion in a spicy cream sauce Desert: Flan (I make mini flans) with grilled fruit. I grill the fruit ahead marinade and then I will top the flan. I also have grilled fruit skewers with a honey walnut dip, a creamy raspberry yogurt dip and a spicy yogurt dip. I also have a bowl located centered in the tent with some angle food, pound cake and chocolate fondue. Not too much, just enough for those wondering up to refresh their drink and grab a bite. And of course a big tin full of beer, lots of sodas or non alcoholic drinks and a a big serving of sangria. A coffee bar with liquor if they want and whipped cream and chocolate topping. I have a friend helping me tomorrow set up. The tent is already there and tables and covers for the chairs and clothes. Plates will be served to each table and the bar will be open with a friend of mine taking care of that. The rest is easy going. So Any comments appreciated. Thanx for everyones help. I had to go with some stuff I could easily made ahead and some there. But I'm still tweaking the menu. So keep the ideas coming It turns out there will be 40 so a few last minute adjustments. Most is ready to be plated but some will be made tomorrow. I luckily have the house to my self tomorrow where it is and the kitchen is mine which is nice. Thx all! Wonderful suggestions, too bad I can't make them all. Should be a fun event. Fri Jun 26 17:46:36 -0700 2009 4778540 232829 kchurchill5 2 4809895 That is a Feast, KC! Sounds awesome! I love the first course of all the seafood, sounds wonderful! Great idea to serve it all on one plate each, too. Much less hassle. Guindilla - is that a sausage? Not familiar. Love flan, it's classic and again, smart & easier to do individually. I wouldn't change a thing! Just rest up, girl! Have fun and let us know how it went when you recover!! Fri Jun 26 18:42:28 -0700 2009 4809790 90755 Phurstluv 3 4810992 Guindilla are peppers. I serve mine with anchovies and olives marinated after the peppers are roasted. Got to run, tables are ready. Most food other than the grilled items, some of my seafood apps, lamb chops. The rest of the warm dishes are in alum pans ready to either get heated on the stove or oven. Luckily there is a tent with sides so rain isn't a issue. So ahead of schedule. It starts at 4 with drinks, then 5 for appetizers, then 6 for dinner and 7 for desert and coffee bar. A nice small local band. Wish me luck! Sat Jun 27 11:29:38 -0700 2009 4809895 232829 kchurchill5 4 4811206 Sounds so fun! Hope the heat breaks but not with a t-storm! Have fun, enjoy it! Sat Jun 27 13:13:40 -0700 2009 4810992 90755 Phurstluv 1 4811845 Thanks to all for a blast. Lots of ideas, fun and a great experience. A bit of work but well worth it. The rain held off, although a bit steamy we had a few fans. Here was the final outcome ... Well, 41 people, 7 tables of 6 plus the bar area. It was a guys party just a few girls so no frilly stuff. Had dark red table clothes under a white tend, a simple round white candle on a black flat vase - .99 cents at the dollar store, some lemon leaves and it looked gorgeous for a guys party. White china and real silverware but they wanted paper napkins and plastic cups, especially with being outside and walking around the pool and jacuzzi area. which is all brick. A nice band, sort of blues rock, very cool. Drinks, a wine cast to serve the sangria and a silver ice bucket for the beer, soda and water. Bar was self serve. Drinks at 4 and swimming, appetizers started at 5, dinner by 6 and desert 7, band and dinner over by 8. I left at 8:30 and it was a "hoot." My friend who helped, finish his grad work in Orlando but lives in Tampa during the summer. He want to be a chef and is extremely talented and just wants experience so he volunteers. No cost to me. He is a sweetheart and everyone loves him when he works with me. No black pants and white shirts for us, it is 90. Khaki shorts and white tees. It is FL after all. Half of them still had swim trunks on or shorts, tees and flip flops. Well apps were: 1 plate each of spicy grilled curry shrimp served chilled over a bed of arugula and pea shoots lightly dressed My crab and spinach gratain served in a clam shell warm Salsailsas Mussels vinaigrette chilled My mussels in their shell served warm with garlic and cheese Alkapals cerviche (I used tuna, got a great price and looked great) Plate 2 was 3 plates per table: Guindilla. Spanish chile peppers marinated with anchovy and and olives Sauteed mushrooms in sherry wine served with a spicy aioli and baguettes, served room temp to slightly warm Then a mix of cheeses/crackers (manchego, blue, shark cheddar and some soft cheese can't remember, and roasted figs NOTE: I always have a bowl of spicy and savory nuts by the bar along with bowls of olives and tomatoes stuffed with goat cheese and fresh herbs by the bar even though their is an olive dish on each table. Also a bowl of grilled pita with a red pepper hummus spread by the bar for people to just dip and nibble. Main Course: 1 platter per table ... It was a very very large platter BBQ small ribs, with some spicy peppers braised slow Garlic chicken, wings and thighs with some mild peppers and onions Grilled lamb chops with a romesco sauce Last minute change ... Grilled scallops with a spicy fruit salsa served over a simple mix of greens Potatos bravas I used the same romesco sauce for that as well Saffron rice made into to small balls Asparagus and artichokes in a green garlic sauce Roasted baby pearl onions in a cream sauce If they wanted more we were glad to fill the plate back up Desert: Flan (I make mini flans) in small muffin tins and top with extra caramel sauce I also have grilled fruit marinated in rum and brown sugar skewered with pound cake cut in cubes. Grilled and then served with a small cup on the plate of melted chocolate with a kick Then ... a coffee bar, Traditional blends they requested, Chocolate liquor, Baileys, Frangelica, Amaretto, I'm missing something. Whipped cream. I also cheated, I forgot to buy it. So store bought real whipped had to work. Some cinnimon sticks and that also was self serve. Sangria was gone during dinner, just beer and a few sodas left. 8:00 pm, band done, guys are breaking out the hard stuff and planning on poker. My assistant packed up everything which will be picked up tomorrow. Rest is plastic so disposable and the grill and aluminum pans in the oven made it easy to just toss. Not many leftovers. We bought extra lamb but he wanted to. I got some so did his mom and dad ... I'm not complaining. Not much of anything else. Well thank you all and I was asked to do another Tapas party for their immediate family in 2 months, only 25, so I will be sure to try a few more recipes that were posted. It was easier than I thought as many of the dishes could be made ahead and just warmed up. Great recipes, and even spice ideas and things I incorporated into other dishes. They all were wonderful. I hope to try more next time. Sat Jun 27 18:34:37 -0700 2009 4778540 232829 kchurchill5 2 4812115 kim, it sounds like a rousing success! and a very delicious menu! i sure wish i could've sneaked into that tent!. how did you make the saffron rice balls stay together? ps, love the white candle on black shallow vase (bowl?) with lemon leaves. very modern, and classic also. ( http://img2.timeinc.net/ew/dynamic/imgs/080616/Mike-Myers/SNL-Coffee-Talk_l.jpg modern *and* classic -- "discuss" ;-). Sat Jun 27 21:39:49 -0700 2009 4811845 105717 alkapal 3 4812371 A guys thing with the candles I thought I had to do something simple, flowers wasn't going to cut it for these guys. They didn't even want candles but once they saw the dark red table clothes and white plates they liked it. It worked well using paper napkins and plastic glassware cuz the guys were walking around with some of the appetizers and drink around the pool. didn't want to take changes of glass breaking or napkins being left all around. The saffron balls, I sort of cheated. I used sticky rice, some scallions for some color, tumeric, chicken broth a few pimentos (for color) and saffron. I love true saffron, but I wanted to add a little color. Cooked the rice added everything and made the balls. I make these not sure what you call greek rice balls with sticky rice, spinach, red peppers, olives, and herbs so I thought the saffron version would work. They worked great and everyone loved them I had 40 and I think 4 were left maybe 5. They were like the size of golf balls. I brought home 3 lamb chops, 1 rice ball a few olives and a tea cup size of hummus and some chips. We cooked extra lamb so we knew that would be left but other than a few stray olives, it was gone. 36 guys can eat an ton of food. The whole event was for a reunion of 5 guys who grew up together, all moved away for college and all ended up serving in Iraq. Two of them thought the others had died or presumed missing and it was just 6 months ago that they were all reunited. This was their party with all their friends down here. I used to play pool with one of them and we all went to a local tapas restaurant and he mentioned to me how much fun it would be to have a tapas party. That is how I got involved. Well success and look forward to the next one Sun Jun 28 05:40:18 -0700 2009 4812115 232829 kchurchill5 4 4813919 Glad to hear your party was a success, I was worried for you! As an event planner, I don't usually cook the food, only do that for my dearest friends. I can appreciate all you did, the tables sound lovely, the bar area perfectly setup, and the menu. Wow. I have never had the pleasure of tapas, of all the friends, no one has had a party yet. I can understand why too. All these appetizer dishes are incredibly hard to make, but seem to have done this with little effort! I have been looking for my one cookbook that is soley devoted to a Tapas Party. I just found it. So the next party, I'll be happy to give you some ideas. Reading the recipes they sound pretty simple with few ingredients, lots of olive oil, and they love olives and red roasted peppers. I did see a pork brochette but it was too late. Another was monkfish and bacon on rosemary skewers with lemon and parsley. Beef skewers with orange bells, pearl onions, and the marinade his with an orange juice. Oh and zucchini fritters with a pine nut dipping sauce, just to name a few... Well congrats, I bet you're pooped! Sun Jun 28 20:04:22 -0700 2009 4812371 50431 chef chicklet 5 4813947 Yummy, yes I was dead last night but also on a high. It was so much fun and my friend is so easy to get along with a free labor, a student who just wants experience but extremely talented so he is amazing to have help me. Most dishes were easy to make ahead and either heat and just a few to grill so not hard. But I admit, his house had a great grill and kitchen so we had room. That made it easy. Also lots made in advance, potatas, veggies almost everything which really helped. I went to his house the day before and made everything we could ahead so we really lucked out I am tired today, I just want to kicck back tonight but I sleep 5 maybe 6 hours so ... 11pm is early for me, lol. The book sounds great. Beef orange skewers wow, I have another party in a couple of months so I will be looking again. I really want to thank you and everyone for everything. Lots of amazing recipes and look forward to round 2 tapas party. Sun Jun 28 20:21:15 -0700 2009 4813919 232829 kchurchill5 5 4813954 chef c, you saw the link upthread to josé andrés' recipes? here it is, fyi: http://www.josemadeinspain.com/recipes.htm it's so inspiring! Sun Jun 28 20:23:08 -0700 2009 4813919 105717 alkapal 6 4814034 Yes thanks ap, I'll give it a go, do make tapas a lot? Sun Jun 28 21:17:59 -0700 2009 4813954 50431 chef chicklet 7 4814043 not really, but love to eat them! i loooooove josé's tv show -- his enthusiasm, the food, simplicity and flavor complexity from treating ingredients -- such as peppers -- in different ways in the same dish. you're up late, too! ;-). Sun Jun 28 21:28:54 -0700 2009 4814034 105717 alkapal 2 4813478 Wow, what a great party! Glad to hear it was a success. Sun Jun 28 15:59:37 -0700 2009 4811845 134437 salsailsa 3 4813903 It was, your dish was great, all the suggestions were. I have another tapas party coming they want another one and I will have that in a couple of months I believe. I will use more of these recipes. These were all guys outside and they had certain ideas but maybe the next party I can do a big paella or a few big platters. We will see. Thx to all again and you and all the recipes. Lots of fun. Sun Jun 28 19:55:08 -0700 2009 4813478 232829 kchurchill5