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?
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....
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.
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.
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.
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.
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 Spätlese, such a Hessische Staatsweinguter Kloster Eberbach Rudesheimer Hinterhaus. It would go great with the Moqueca.
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.