Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Feb 25, 2012 05:08 PM

It's a Chowhound potluck or dinner party.. two dishes (with a caveat) and a wine, beer or cocktail if you wish

So we're having the world's largest dinner party and/or potluck (there are some who would object to this idea, so it's dinner party all the way for them) and you're thinking of two dishes.

One is the one dish you'd make to help represent your presence here on the boards. The other, though, is that dirty secret. The one you make frequently but would never, ever bring to this table for fear of rejection, ridicule, too-heated debate or whatever Chow-ish tomfoolery springs to mind.

I'd bring fried chicken. So simple, so perfect. And because I'm just "like that" I'd make pina colada jello shots.

I would never, ever subject my bolognese to you all. It's too bastardized at this point to be recognized as anything Marcella would endorse, and even though I make it all the time (including right now, which prompted this navel-gazing) I just couldn't share it.

Any takers for the next dishes?

  1. Click to Upload a photo (10 MB limit)
  1. Our town is vying for the world's largest potluck tomorrow!
    I'd bring my Church Potluck Beans (cans of various beans, doctored up), but I can't tell if that's the first dish or the one that would be rejected by CH'ers. ha!
    Maybe my beer cheese soup made with MGD and Velveeta....

    1. Dang you shanagain!! You done stole mah frahd chicken!!

      Oh well. That being the case, I'd have to bring chicken Sebastopol: BSCB rolled and tied around a stuffing that includes walnuts and tart diced apple along with the usual. It gets browned and then braised in really good cider; sometimes hard, sometimes not.

      My cocktail would be a really good large bowl of rum punch, presuming we're talking nice weather.

      My dirty secret dish would be the classic layered salad: shredded lettuce, thawed frozen peas, diced bell pepper, diced hardcooked egg, crunchy bacon, sharp cheddar; sealed off with mayonnaise mixed with parm. and a tad of sugar, and held overnight.

      Love this. Folks would sneer, but you know what? They'd eat it like a house afire.

      7 Replies
      1. re: mamachef

        LOL, your chicken sounds amazing, and yup, I'd be all over the salad. There are just some things that are good, even when they're bad. (Kind of like wyogal's beer cheese soup above - how good does that sound??)

        1. re: shanagain

          I worked at a restaurant in college where we made something very similar, albeit not w/ velveeta, but some other process cheese. And that stuff was GREAT. We garnished with a handful of hot buttered popcorn.

          1. re: mamachef

            Yep, popcorn. I think I had it for the first time in Fargo, ND in 1976 or '77.
            and I love the layered salad. I bring it to functions and everyone goes nuts over it. I use red pepper, shredded carrots, lettuce, green onion, sliced celery, frozen peas (not in that order, but peas on top), then frost it with a thick ranch, yes from the packet, with more sugar, topped with the shredded cheese and bacon on the very top.

        2. re: mamachef

          mamachef! Man your at it again.... I get your wavelength with that layered salad. That is a naughty go to for gatherings in the summer. People just love it, me included.

          Now, thinking cap goes on for my dirty secret bring-along...

          1. re: mamachef

            I make the layered salad as well! My family actually asks me to bring it! Mine is lettuce, celery, water chestnuts, diced pepper (sometimes green, sometimes red just for color), peas, mayo, shredded parm and sugar. Never any left, no matter how big I make it! I always make it the night before so the peas are still frozen when I put them on, but are thawed by the time it gets tossed.

            1. re: mamachef

              hey mamachef - been thinking 'bout you - hope you're well and the boys are keeping you busy -- thanks so much for reminding me of that classic 7 layer salad - i think I might just bring that around for our memorial day BBQ! It's been years ---- but am salivating remembering it!

              1. re: smilingal

                smilingal, I was thinking about you yesterday! Oh, do make the salad - you know you want it!! And I know that people will looooooooove it! Do it ! yum!

            2. the one dish to represent my presence would be a beautiful large oval white platter with several rows; a row of sauteed fresh broccoli w/garlic and crushed red pepper flakes, a row of baked cauliflower, a row of fresh roasted red and yellow bell peppers dressed in excellent olive oil, and a row of sliced fresh Italian rolls accompanied by fresh unsalted butter and olive oil.

              My dirty secret dish would be (day after) fried in butter spaghetti and meatballs.

              And my 7 layer salad is chopped lettuce, frozen PETITE peas, chopped sliced water chestnuts, grated hard boiled eggs (must be grated), chopped crisply cooked bacon, a layer of grated cheddar cheddar, all topped with Best Foods Mayonnaise sealed to edge of dish and refrigerated 24 hours.

              2 Replies
              1. re: laliz

                can't have the salad, laliz; it's mine!! : ) Love the platter, though...

                1. re: mamachef

                  oh, I'm not bringing the salad, was just expounding on the many variations thereof

                  You are bringing the salad.

              2. To represent your presence- A Moqueca de Peixe Bahiana, made with the freshest sea bass and shrimp and plenty of Dende oil.

                My dirty secret dish- Taco Bell-style enchiritos which are quite tasty, but I have to eat them in private in order to avoid the ribbing I'd get.

                And a wine, beer or cocktail- A top-noch German Sp├Ątlese, such a Hessische Staatsweinguter Kloster Eberbach Rudesheimer Hinterhaus. It would go great with the Moqueca.

                1. To represent my presence- pulled pork tacos. Slow cooked in the oven. The recipe is based on a slow cooker taco recipe from Food Network. It is one of my family's favorite meals.

                  My dirty secret- Velveeta and rotel queso served with Tostitos scoops

                  Cocktail- keeping with the Mexicanish theme I've got going, I would have to bring margaritas. Fresh squeezed lime juice, grand marnier, good tequila and my secret ingredient St Germaine liqueur.

                  2 Replies
                  1. re: suburban_mom

                    Your "dirty secret" works well with Frito's scoopers too! :-)

                    1. re: suburban_mom

                      love the st. germaine - have to try it in a margarita - have you noticed how many bars are adding it to their drink menus!