Archive for category Dinner Party
After careful consideration and many requests I have decided to host another dinner party — and yes, it is the very same kind of Dinner Party I had last year. Last time I sent out invitations and threw a huge surprise at the end. An unwrapping of sorts. This year I am not sending out invitations. This year everyone is invited (that means a frequent visitor or commentor) not really everybody!
Last year’s dinner was just for people on my blogroll. Several of my more frequent visitors who were not on my blogroll felt left out. I had to create a special meal just for them last minute. If you’ve ever had the honor of hosting a party for family and friends, you know how last minute changes can really throw you off your game. Nonetheless, things went well.
Next year’s party will also have a purpose bigger than just food and fellowship. The dinner party will be on Friday, February 24th and we will have a mini conference on blogging all day Saturday the 25th. If you are coming and have special dietary needs, I would like to meet them. Gluten-free, allergies, vegetarian, vegan, even lactose intolerant.
Air fare is on me. Your job (assuming you accept it) will be to uninvite yourself if you do not want the invitation extended your way. Not that it matters, but I will not be offended if you choose not to partake in this get together.
If you are a little confused, this is a virtual dinner party. Please don’t really show up at my home. I will not be prepared for that unexpected encounter! Many of you are either dating, engaged, or married. Unfortunately my dining room table and my imagination for creating specialized menus is limited. The invitation is just for you and not your significant other.
For comments of course use the comment section, to be removed from the guest list, please use the contact page. Bon appétit.
DISCLAIMER: I am very sleepy and what appears on the computer screen before you may or may not be coherent.
It’s no secret that one of my favorite rooms at home is the kitchen. I feel very comfortable there and love to cook for those I love or care about or maybe even hate, but the latter has not happened! I don’t hate anybody anyway.
Back to the subject at hand. Cooking is perhaps my favorite hobby and having several people over for dinner tonight I thought I could post about the meal and leave a recipe. The chicken recipe is not mine. Iron Cook Carl who hasn’t posted in forever either is the creator of this recipe.
Tonight I am planning on cooking for eight. It’s kind of a big deal so I am going all out on some courses but for the main course I thought I would keep it simple with baked chicken. To start the meal off I am preparing a seafood bisque. Actually this is my first time preparing a bisque the correct French way. I still have to make it to the market to get the mushrooms. The soup is going to be a crab, lobster and mushroom bisque.
The second course is an radicchio and arugula salad with orange and grapefruit supremes and a lemon vinaigrette. The third course consists of the baked chicken Italiano (see recipe below), cous cous and broccoli rabe. Dessert is also a recipe I’m taking from Carl.
Blue Velvet Cake is a take on Red Velvet cake. It is exactly the same Paula Deen recipe I have been using myself and all he did was substitute red food coloring with blue. He made cupcakes for his kids in the shape of Blue’s paws from Blue’s Clues. I’m just making a four layer cake with loads and load and loads and loads of frosting!
Baked Chicken Italiano Recipe
courtesy of Iron Cook Carl
Emeril’s Essence Seasoning
5 garlic cloves
1 large onion cut in half
1-2 bottles of either Kraft or Wish Bone House Italian dressing
10 chicken quarters (free range, organic)
Keep leg and thighs attached. Clean chicken and remove skin if you prefer less fat in your diet. Season both sides of chicken with Emeril’s essence and place in large baking pan. Smash and remove the skin from the gloves of garlic. Cut onion in half and place in baking dish with garlic. Add Italian dressing to pan by pouring along sides not directly on chicken.
Place in 350 degree oven for at least an hour, until juices run clear or until internal temperature reaches 165 degrees. Turn chicken at least once during baking. Carl says after the chicken is done he drains the dressing and returns the chicken to the oven to get crispy.
Don’t forget the bubbly!
- Quick Miso Soup (morningerection.wordpress.com)
- A Reader Recipe: Thai Chicken Satay (fitsugar.com)
- BBQ Pulled Chicken + Maple Balsamic Brussels Sprouts (mrsveggiepants.wordpress.com)
- Cinnamon Chicken with Couscous and Dried Fruit (cowtalesbyacowgirlcook.com)