December 24, 2006


I adore entertaining - in all shapes and forms. It rarely stresses me out and I love being able to plan and prepare for something that I know will make people happy.

Over the holiday season this year I have not had as many parties as usual. I did have my teaching staff over for an end of 2006 party and I had my family over for brunch as well. I am hoping to have some of my girlfriends over in the next week for a relaxing evening of appetizers and cocktails - we'll see what happens though.

Here are some of my menus and recipes from the past week.

Mexican Buffet Dinner for 12

*Shredded Beef with Corn and Flour Tortillas
Gaucamole and
Tomatillo Salsa with Nacho Chips
"Jicama" Coleslaw
*Spicy Chorizo and Onion Potatoes

Gift Exchange Brunch for 4

Gingerbread Latte
Prosecco Mimosa
Cranberry Apricot Yogurt Parfait
Cornmeal Waffles
Brown Sugar Glazed Bacon

Shredded Beef (For Tacos)

1/2 large can of whole tomatoes, chopped
1 bottle of beer
Juice of one lime
3 lb roast of beef (inexpensive cut)
1 t cinnamon
1/2 T cumin
1 t chili powder
S&P to taste

Combine all of the above ingredients in a crockpot and cook on low for 8-10 hours (or high for 5-6 hours). When the beef is cooked, carefully remove the roast from the pot and place on a cutting board. Using 2 forks, shred the beef into bitesized portions.

Pour the remaining liquid into a small pot and simmer on medium-low heat until the mixture is reduced by half. Stir the reduced liquid and beef together.

Eat with warm tortillas and your favourite toppings.

Spicy Chorizo and Onion Potatoes

10 red potatoes, cleaned and cut in half
4 large "hot" chorizo sausage, sliced into 1 inch pieces
1 large red onion, sliced thin
2 T + 4 T olive oil
1 T white wine vinegar
S&P, to taste

Boil potatoes in a large pot of water until they are fork tender. Drain potatoes and cut into bite sized pieces - return to pot.

Saute onion in a large pan with 2 T olive oil, until onion has softened. Add chorizo and saute 7 minutes more. Add vinegar and stir - take off heat.

Add sausage mixture to potatoes with remaining olive oil. Combine with S&P and serve warm.

No comments: