A good party menu for Cinco De Mayo?!
So I am having a small get together for Cinco De Mayo!. We're having Quesadillas, Tacos, and Chips and Salsa/Con Queso!. What are some other things we can have that aren't TOO mexican!? None of us are big on beans or anything like that!.Www@FoodAQ@Com
Answers:
For something sweet how about Banana Quesadillas!. Serve with Ice cream Yum
1 pound cream cheese, at room temperature
1/2 cup confectioners' sugar
2 ripe medium bananas, peeled
10 flour tortillas (7 inches in diameter)
4 tablespoons butter
2 1/2 cups caramel sauce, warm, recipe follows
4 medium bananas
Whipped cream
Fresh mint sprigs
In the bowl of an electric mixer, beat the cheese until smooth!. Add the sugar and bananas, continue to beat until smooth!. Spread 1/4 cup of the filling over half of each tortilla!. Fold the other half over the filling and press slightly!. Place on a large plate and cover with plastic wrap!. Refrigerate until the filling sets, about 30 minutes!. In a large saute pan, over medium heat, melt 1 tablespoon of the butter!. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side!. Repeat the above process with the remaining butter and filled tortillas!. To serve, slice each filled tortilla into thirds!. Arrange the slices in the center of each serving plate!. Spoon a 1/4 cup of the warm caramel sauce over each plate!. Peel the bananas and slice 1/4-inch thick!. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint!.
CARAMEL SAUCE
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle
Bienvenu and Felicia Willett, published by William Morrow, 1999
1 cup sugar
1/2 cup water
1 cup heavy cream
In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often!. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes!. Remove from the heat!. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes!. Yield: about 3/4 cup
Something lighter!.!. Avocado Boats
3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt
Cut into and all around the pit of each avocado, down to the pits!. Twist the avocados and separate them!. Whack the corner of your knife into each pit and remove it!. Using a large spoon, scoop out each avocado half and arrange them on a plate!. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil!. Combine the tomatoes and scallions and season with salt!. Fill the avocados with plum tomatoes and serve!.
Chicken Tostadas (you can just skip the beans)
Crispy Tortillas
Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
Chicken
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper
Tostadas
Refried beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or guacamole, recipe follows
2 cups salsa cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches!. Place over medium heat and heat to 375 degrees F!. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes!. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt!. Set aside!.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste!. Cover with plastic wrap and set aside!.
To assemble the tostadas: Preheat the broiler!. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese!. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds!. Divide the tortillas among 6 plates!.
Evenly mound the chicken on each tortilla and top with the lettuce!. Top each tostada with avocado, salsa, and a dollop of sour cream!. Sprinkle with the scallion and garnish the tostada with the coriander leaves!. Serve immediately!.
Cook's Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork!.Www@FoodAQ@Com
1 pound cream cheese, at room temperature
1/2 cup confectioners' sugar
2 ripe medium bananas, peeled
10 flour tortillas (7 inches in diameter)
4 tablespoons butter
2 1/2 cups caramel sauce, warm, recipe follows
4 medium bananas
Whipped cream
Fresh mint sprigs
In the bowl of an electric mixer, beat the cheese until smooth!. Add the sugar and bananas, continue to beat until smooth!. Spread 1/4 cup of the filling over half of each tortilla!. Fold the other half over the filling and press slightly!. Place on a large plate and cover with plastic wrap!. Refrigerate until the filling sets, about 30 minutes!. In a large saute pan, over medium heat, melt 1 tablespoon of the butter!. Pan-fry the tortillas in batches, 3 at a time, until golden on each side, about 2 minutes per side!. Repeat the above process with the remaining butter and filled tortillas!. To serve, slice each filled tortilla into thirds!. Arrange the slices in the center of each serving plate!. Spoon a 1/4 cup of the warm caramel sauce over each plate!. Peel the bananas and slice 1/4-inch thick!. Garnish each plate with the sliced bananas, a dollop of whipped cream and a sprig of fresh mint!.
CARAMEL SAUCE
Recipe from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle
Bienvenu and Felicia Willett, published by William Morrow, 1999
1 cup sugar
1/2 cup water
1 cup heavy cream
In a small, heavy saucepan, combine the sugar and water and bring to a boil, stirring often!. Cook, stirring occasionally, until the mixture is a deep caramel color and has the consistency of a thick syrup, 10 to 15 minutes!. Remove from the heat!. Stir in the cream, return the saucepan to high heat, and boil the sauce until it regains the consistency of a thick syrup, about 2 minutes!. Yield: about 3/4 cup
Something lighter!.!. Avocado Boats
3 ripe Hass avocados
1 lemon
Hot sauce, several drops (recommended: Tabasco)
Extra-virgin olive oil, for drizzling
2 small plum tomatoes, seeded and chopped
2 scallions, chopped
Coarse salt
Cut into and all around the pit of each avocado, down to the pits!. Twist the avocados and separate them!. Whack the corner of your knife into each pit and remove it!. Using a large spoon, scoop out each avocado half and arrange them on a plate!. Dress the avocados with lemon juice, a few drops of hot sauce and a drizzle of extra-virgin olive oil!. Combine the tomatoes and scallions and season with salt!. Fill the avocados with plum tomatoes and serve!.
Chicken Tostadas (you can just skip the beans)
Crispy Tortillas
Vegetable oil for frying
6 white corn tortillas
Kosher salt for sprinkling
Chicken
3 cups cooked shredded chicken
1/3 cup freshly squeezed lime juice
1/4 cup olive oil
1/4 cup chopped fresh coriander (cilantro)
Kosher salt and freshly ground black pepper
Tostadas
Refried beans, warm, recipe follows
3 ounces Monterey Jack cheese, shredded (about 1/2 cup)
1/2 head iceberg lettuce, cored and shredded
1 Hass avocado, thinly sliced or guacamole, recipe follows
2 cups salsa cruda, recipe follows
1/2 cup sour cream
1 scallion, thinly sliced
12 fresh coriander (cilantro) leaves
To make the tortillas: Pour the oil for frying into a large heavy-bottomed pot to a depth of about 2 inches!. Place over medium heat and heat to 375 degrees F!. Add the tortillas, one at a time, and fry until golden brown and crispy, about 1 1/2 minutes!. Using tongs, transfer to a paper towel-lined pan and sprinkle with salt!. Set aside!.
To make the chicken: In a small bowl, mix together the chicken, lime juice, oil, coriander, and salt and season with pepper to taste!. Cover with plastic wrap and set aside!.
To assemble the tostadas: Preheat the broiler!. Spread the beans evenly over one side of each tortilla and sprinkle with some of the cheese!. Transfer to a baking sheet and broil until the cheese is lightly browned and melted, about 30 seconds!. Divide the tortillas among 6 plates!.
Evenly mound the chicken on each tortilla and top with the lettuce!. Top each tostada with avocado, salsa, and a dollop of sour cream!. Sprinkle with the scallion and garnish the tostada with the coriander leaves!. Serve immediately!.
Cook's Note: The tortillas must be fried until very crispy, otherwise they may become rubbery, making them difficult to cut with a knife and fork!.Www@FoodAQ@Com
CINCO DE MAYO CHICKEN SALAD
1 1/2 lb!. boneless chicken breast, cubed
1/2 c!. picante sauce
1/2 tsp!. cumin
1/4 tsp!. salt, optional
1/4 c!. sour cream
2 tbsp!. mayonnaise
1 avocado, chopped
1 c!. sliced celery
Lettuce leaves
4 crisp slices of bacon, crumbled
Combine picante, cumin and salt in a skillet!. Cook chicken in sauce for about 5 minutes, until cooked through!. Transfer to a mixing bowl, cover and chill!. To serve combine chicken mixture with sour cream and mayonnaise, add avocado and celery mixing lightly!. Spoon onto lettuce-lined plates, sprinkle with bacon!. Serve with additional picante!. Serves 4!.
OR
CINCO DE MAYO TAMALE PIE
1 lb!. hamburger
1 can corn (drained)
1 can refried beans
1 jar salsa
1 c!. Cheddar cheese
1 pkg corn bread
Brown hamburger and drain!. Mix hamburger, corn, refried beans and salsa together!. Place mixture in 9 x 10 dish!. Prepare corn bread mixture according to package directions!. Add Cheddar cheese to corn bread mixture!. Spread corn bread mixture over other ingredients!. Bake at 325 degrees for 30 minutes!.
JMWww@FoodAQ@Com
1 1/2 lb!. boneless chicken breast, cubed
1/2 c!. picante sauce
1/2 tsp!. cumin
1/4 tsp!. salt, optional
1/4 c!. sour cream
2 tbsp!. mayonnaise
1 avocado, chopped
1 c!. sliced celery
Lettuce leaves
4 crisp slices of bacon, crumbled
Combine picante, cumin and salt in a skillet!. Cook chicken in sauce for about 5 minutes, until cooked through!. Transfer to a mixing bowl, cover and chill!. To serve combine chicken mixture with sour cream and mayonnaise, add avocado and celery mixing lightly!. Spoon onto lettuce-lined plates, sprinkle with bacon!. Serve with additional picante!. Serves 4!.
OR
CINCO DE MAYO TAMALE PIE
1 lb!. hamburger
1 can corn (drained)
1 can refried beans
1 jar salsa
1 c!. Cheddar cheese
1 pkg corn bread
Brown hamburger and drain!. Mix hamburger, corn, refried beans and salsa together!. Place mixture in 9 x 10 dish!. Prepare corn bread mixture according to package directions!. Add Cheddar cheese to corn bread mixture!. Spread corn bread mixture over other ingredients!. Bake at 325 degrees for 30 minutes!.
JMWww@FoodAQ@Com
I love Spanish Gazpacho - it's a cold soup that's delicious!.!.also, a Ceviche would be nice, either with fish, scallops or shrimp!.
Gazpacho
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes!. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped!. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper!. Mix well and chill before serving!. The longer gazpacho sits, the more the flavors develop!.
And this is the best Ceviche - fresh, light and delicious!.!.!.!.
1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin
Pat the seafood dry and place in a glass bowl!. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated!. Place the seafood in a clean bowl, and reserve the lime juice!.
Add the remaining ingredients to the seafood, gently stirring to mix!. Add reserved lime juice to taste!. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass!.Www@FoodAQ@Com
Gazpacho
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes!. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped!. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper!. Mix well and chill before serving!. The longer gazpacho sits, the more the flavors develop!.
And this is the best Ceviche - fresh, light and delicious!.!.!.!.
1 pound fresh conch or scallops, or combination
1 cup fresh lime juice
1 cup diced avocado
1/2 cup minced red onion
1/2 cup finely chopped seeded tomato
1/4 cup cilantro
2 tablespoons olive oil
2 teaspoons minced jalapeno
1/2 teaspoon salt
1/8 teaspoon cayenne
1/4 teaspoon cumin
Pat the seafood dry and place in a glass bowl!. Cover with the lime juice and let marinate until opaque, about 3 hours, refrigerated!. Place the seafood in a clean bowl, and reserve the lime juice!.
Add the remaining ingredients to the seafood, gently stirring to mix!. Add reserved lime juice to taste!. Refrigerate for 1 hour, and serve chilled in a tall martini or cocktail glass!.Www@FoodAQ@Com
I would serve a hot dip for people that don't like the green baby poop stuff!.!.lol So this is something i would serve too!. Give it a try i've never had anyone complain
Hot Corn Dip
1 can whole corn
1 can chopped green chilies
1 cup mayo
1 bell pepper chopped
1 jalopeano chopped
1/4 cup Parm cheese
1 cup monterey jack cheese
Mix everything togethre and microwave for 5 minutes half way through stir!. Serve with chipsWww@FoodAQ@Com
Hot Corn Dip
1 can whole corn
1 can chopped green chilies
1 cup mayo
1 bell pepper chopped
1 jalopeano chopped
1/4 cup Parm cheese
1 cup monterey jack cheese
Mix everything togethre and microwave for 5 minutes half way through stir!. Serve with chipsWww@FoodAQ@Com
Make tomitilla sauce!.!.
8 to 10 tomatillas, skin off and cleaned
1 large onion, peeled
6 cloves garlic, skin off
salt and pepper
3 jalapenos
Boil a pot of water, boil all but S & P for 2 to 5 minutes, drain!. Cool and put all in a blender or food processor!.
Make thick consistance!.!.!.
Add juice of 2 limes and a handful fo fresh cilantro!.!.!.season with salt and pepper!.!.
Serve cold!.Www@FoodAQ@Com
8 to 10 tomatillas, skin off and cleaned
1 large onion, peeled
6 cloves garlic, skin off
salt and pepper
3 jalapenos
Boil a pot of water, boil all but S & P for 2 to 5 minutes, drain!. Cool and put all in a blender or food processor!.
Make thick consistance!.!.!.
Add juice of 2 limes and a handful fo fresh cilantro!.!.!.season with salt and pepper!.!.
Serve cold!.Www@FoodAQ@Com
Chismol!!
Dice som tomatoes, onions, cilantro and green peppers!.
Add some lemon, salt and pepper to taste!. Goes great with fajitas!, Quesadillas, pretty much any spanish food!Www@FoodAQ@Com
Dice som tomatoes, onions, cilantro and green peppers!.
Add some lemon, salt and pepper to taste!. Goes great with fajitas!, Quesadillas, pretty much any spanish food!Www@FoodAQ@Com
Guacamole is a must! You could also have Choco Tacos, if you can find them, or some kind of Mexican pastries!Www@FoodAQ@Com
Frozen strawberry margaritas- with or without alcoholWww@FoodAQ@Com
Sounds like your menu is complete!. Have a wonderful time!.Www@FoodAQ@Com