or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Please Help With A Cocktail Party, Again, Please?
New Posts  All Forums:Forum Nav:

Please Help With A Cocktail Party, Again, Please? - Page 2

Poll Results: How Often Do You Throw A Cocktail Party?

 
  • 12% (1)
    Every So Often
  • 0% (0)
    When I Meet New People
  • 12% (1)
    When I Want To Try Out A New Recipe
  • 75% (6)
    Only For Special Occasions
8 Total Votes  
post #31 of 73
Thread Starter 

Braddah Pohaku, I’ll see about the Ti tomorrow, in any case though,

if I make my own Kalua pig for less than $8/12oz I'm a head of the game, right?

And then Miss KK, you’re SO right, and I’m not real sure how to gauge these people,

loads of mid-west and ole’ time EastCoast, a little finicky, particular

my husband thinks we should rule out raw fish or sushi,

basicly “Asian” he says is a no-go,

but then the Hawaiian idea is exotic and appealing

I still have time…

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #32 of 73

Have a mix. East coast likes Italian stuff. agree wih hubby no raw fish midwesterners its a .no no . Tempura type veges and things like that OK . Mini egg rolls and springrolls  ok fried home made assorted filling wontons Ok. .

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #33 of 73

Do seared poke.  You can decide how "blue" you want it in the center.  I serve it all the time here in the Midwest and it disappears in no time. For a group, you can cut it in larger chunks and put out toothpicks to make it easier to eat.  I usually serve it on a bed of shredded daikon, garnish it with fresh cilantro, and use forks and small plates.  You can prep everything in advance and simply hold it in the fridge until you want to serve it.  Blast it in the wok for a minute or two, garnish and serve.  Looks pretty festive.

post #34 of 73

It might be a bit more involved that you'd want to take on for a quick get together but for those who may not like traditional Poke (sacrilege!) I do a roasted beet Poke. It even resembles Tuna when the beets are slow roasted and perhaps that might work for you.

 

Dave

I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
I think the most wonderful thing in the world is another chef. I'm always excited about learning new things about food.
Paul Prudhomme
Reply
post #35 of 73

'taste of aloha'....i bought that book on maui years ago.....fond memories of your islands come back whenever i open it...

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #36 of 73
Thread Starter 

Joey, that's one of my fav cookbooks, I have so manys bookmarks in it... try the Caramel Cuts on page 308... where my sister and I went to school we called them (Sorry ahead of time if I offend anyone) Haole Brownies, so ONO!!!  When she was here at Christmas time, she begged me to make that for her, along with Spam Musubi, Shoyu Chicken and on and on... she doesn't cook and missed her "local foods" living in lalaland... not the same...

@ Pohaku, called the florist in my neck of the woods, and it's a NO on the Ti leaves, that's okay, I can get Banana leaves

@ Duckfat, roasted beets in leu of fish, interesting, not sure my Mister would go for that one, but I'll run it by him

@ chefed, I could do a mix and call it Pan-Pacific menu...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #37 of 73

""COME AROUND THE WORLD WITH US"""  may be good title and yours is good too.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #38 of 73
Thread Starter 

So, with that idea “come around the world with us”, chefed, what 5 countries/foods would you serve?

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #39 of 73
Thread Starter 

I know that this is a bit behind,

but there has been so much going on in our household

that we finally have gotten ourselves straight

and we are looking at a party after the July 4th celebrations.

 

We’re looking at:

Kalua Pig sliders on King’s Sweet rolls

Teriyaki Chicken and Pineapple BBQ skewers

Garlic Shrimp Poke

Kappa Maki or Cucumber Sushi Roll

Mussel Poke (for Mr. K~girl, mostly)

Krab Poke or Imitation Crab Poke

Pitchers of Mai Tais

Hawaiian Beer

Pitchers of Paradise (non alcoholic) Iced Tea

Mini Coconut Cupcakes

 

I have a playlist on the Ipod/Ipad already of Hawaiian music that we have collected...

 

This leads me to a question:

How can I hold the Chicken Skewers?

I would like to grill them ahead of time so that

I have nothing to do as the guests arrive other than greet them and enjoy the party

Will they keep in a slow oven if just under cooked?

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #40 of 73

if you are going to put in chaffer put a bit of chicken stock under them to keep them moist.And leave chaffer top open a crack. If you hold in oven, not over 200 and again put chicken stock in pan and a damp towel  or napkin over them.. This will keep them from drying up.  Sounds nice save me a Mai tai. Don't forget to soak skewars in water day before ,if you want to get original add some rum and pineapple juice to the water it flavors skewars which flavors chicken.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #41 of 73

Wow, sounds like an expensive party kgirl!!  Can I come?  A nice addition would be a sweet rotisserie grilled pineapple.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #42 of 73

hey k girl,

 i gotta scoot but wanted to quickly answer your chicken skewer question...yes,of course you can hold them, just not for too long if the chicken you use is breast meat. you might want to consider using thigh meat...it lasts plenty long,has more moisture and better flavor(imo)....you don't have to undercook them either...throw a slosh or two of something on them before you bring them to the table to perk them up if need be...coconut rum maybe?  sounds like quite the fete....what, no spam? the horror of it all!!! if you need or want it, i have a really nice recipe for key lime pavlovas that might fit in nicely....easy breezy recipe too. let me know if i can help....enjoy your day....it's so much fun to plan a party isn't it?...ciao for now

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #43 of 73
Thread Starter 

chefed, I do like that idea of flavoring the skewers in the overnight soak ...

I'll surely save you and your Mrs a Mai Tai ...

 

Miss KK, I probably should sit down and price out what I'd like to do, mainly 'cause I would like to do some cuties type party stuff too, like favors and décor and the like to make it a "luau"

 

My Sista' Joey, girl, coonut rum , I think I've seen that before, we're not drinkers (at least at the "hards", just vino)

and I'm still not sure that I even want to bother with a dessert, these folks JUST LIKE TO DRINK!!

 

But if SOMEONE, ANYONE has a great Mai Tai recipe ...

heh, that sounds different, I think, it seems that ya' all talk about food all the time,

how about the beverage that goes with it?

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #44 of 73

kgirl, you could also try sugar cane skewers...very tropical.....rosemary sprigs are nice as well....remember the recipe i gave you awhile back?...the green sauce...have you made it yet?...make it, i PROMISE you that you will use it to go along with one of your dishes.....i don't have a tried and true recipe for mai tais, cuz i don't drink them, but i  do have a [KILLER}  recipe for a "pain killer"...it has a long history in the islands...many a man(and woman) has been lead wayward with a few of these...just kidding...they are really fun for a party though...let me know, i'll be glad to share......hmmmm...spam cupcakes...woohoo!

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #45 of 73
Thread Starter 

my sista' Joey, sugarcane, that's great idea!

hmmm, I know I saw those somewhere...

probably Trader Joe's, went there yesterday from my "three buck chuck"

I'm going to Sprouts this AM, will pick the ingredients for your Green Sauce

and try it tonight on some grilled Chicken, I'll report back later ...

 

btw, did ya' notice how early I'm up?  lookaround.gif

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #46 of 73

tried sending this twice before...everytime i resend it gets shorter!...

yes, mornings are nice kgirl...quiet....

this morning however was not....got a 7 am call that the food delivery was being made...my first mouthful of coffee had soap in in, the main freezer compressor went off or down or something not bueno last night, my all around disher/prepper and kitchen patsy cut off his finger to the knuckle, had a skin graft and will be MIA for some time to come...oh, and we open in two days...besides that i'm living large...living the dream....

sugar cane skewers  i have are Melissa's brand...try fry's or safeway...in the produce section....don't stress the green sauce...mine has morphed so many times...do it once as i wrote it, then tweak it to your liking(spicier, milder etc.)...do hope you like it though..it truly is one of my favorite things and it's part of our tuna dish on the menu...oh maybe ling ling's has the skewers...they probably have banana leaves(frozen)...maybe wonnies too...well gotta go....something about something not good...ciao for now

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #47 of 73
Thread Starter 

FOUND IT!!  Yes, Melissa Brand, love her stuff!

I think I will do that Joey, I think that would

be something cool for the Teri Chicken

(and yes, I use thighs, much tastier, yah?)

and Pineapple apps. 

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #48 of 73
Thread Starter 

okay, so I got bet to the punch...

we got invited to a pot luck cocktail party

yesterday!

so I figured I'd just make teriyaki chicken skewers on the grill...

it was for 20 people!

I was at the grill in 102º heat for an hour and a half making 50 half sized kebabs

 

50, count them 50 teri-chicken kebabs in 102 degree heat, man!

 

I could only find 12 inch bamboo skewers, so I soaked them overnight as chefedb suggested

and then cut them in half so that they wouldn't split... in the mean time I soaked the meat

threaded them up in the morning and cooked 'em up in just enough time to get me self cleaned up and off we went

 

teri-chicken kebabs, looks good enough to eat!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #49 of 73

That's a lot of work!!!  Anything skewered looks easy but it's a ton of work, from cutting all the ingredients and then threading them!  It looks fantastic though.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #50 of 73
Thread Starter 

Thanks Miss KK, I appreciate that!

Yes, it was very time consuming

A little more than an hour to skewer the buggers

And then while grilling the first batch,

I discovered that even bamboo that has been soaked overnight still burns! 

My solution was to take my squirt bottle and shoot the exposed bamboo,

also to move the meat down to cover up to pointed ends.

The other conclusion I came to, no grilling in the middle of the day in the heat of summer,

what was I thinking?

My husband was tickled with the end result; this was a party for a co worker who is leaving.

He said that this would be first dish to disappear and they were by golly!

Everyone asked, “Who made the kebabs” and Mister K~girl piped up, “My beautiful wife”

AAAHHHHH!

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #51 of 73

Next time you need someone to grill for you in the middle of the day please hand your hubby an apron.  He seems to do nothing but complain, so put him to work hehe.

 

Any wood will burn, sometimes a good solution is to have the naked part of the stick off the edge of the grill so it doesn't come into contact with the heat. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #52 of 73
Thread Starter 

No no, I did hang them over the edge... they still got charred ... maybe, hmmm...

I did thread the meat on about an hour prior to putting them on the gas grill ... and it is SOOOO dry here in Arizona ...

I'd bet that it just wicked that little bit of moisture right away ... it was all good in the end ...

 

and as for Mister K~girl, OH NO!!!  

I let him make his own breakfast, years back, a simple toasted bagel and jam,

I mean what could go wrong, right? OH NO!!!  

He comes running in, his eyes as big as saucers, no dinner plates... can you guess? 

holding a dish towel around his hand... he had the taken the bagel in his hand, got my VERY sharp chefs knife and ...

well I won't get graphic ... we went immediately to the ER

 ... hims no cook no more!!!  chef.gif

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #53 of 73

Wilton Nonstick Cooling Rack Grid, 14 1/2 by 20-InchAfter skewering the meat, stand skewers up in this with the ends sitting in a water pan underneath until ready to grill. Also tell Mister K, cut bagels not fingers!!! LOLsmile.gif 

 

Aluminum foil wrapping the skewer ends also another option, but PITA!

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #54 of 73

Hey Local girl, I leave for a few weeks, when I left you be no body, now I come back and you are head Honcho. I tell them I'm from Hawaii they say ok we make you SPAM CANNER, was up.....ChefBillyB

post #55 of 73
Thread Starter 

rollsmile.gif

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #56 of 73
Quote:
Originally Posted by kaneohegirlinaz View Post

...

 

and as for Mister K~girl, OH NO!!!  

I let him make his own breakfast, years back, a simple toasted bagel and jam,

I mean what could go wrong, right? OH NO!!!  

He comes running in, his eyes as big as saucers, no dinner plates... can you guess? 

holding a dish towel around his hand... he had the taken the bagel in his hand, got my VERY sharp chefs knife and ...

well I won't get graphic ... we went immediately to the ER

 ... hims no cook no more!!!  chef.gif

 

Ah so his plan worked then!  No worries, my husband doesn't know how to do too much around the kitchen either but I've trained him to clean up real good.  As long as he's willing to clean up I don't mind doing the cooking.  It would be nice to come home to a nice hot meal a couple of times a month though, there's nothing better than having someone cook a meal for you, isn't it?  A few times the poor guy has tried but for some reason he always ends up making something with curry and bitter melon in it, and there's pretty much nothing I dislike more than curry lol.  Figured he'd know that by now.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #57 of 73
Quote:
Originally Posted by kaneohegirlinaz View Post

and as for Mister K~girl, OH NO!!!  

I let him make his own breakfast, years back, a simple toasted bagel and jam,

I mean what could go wrong, right? OH NO!!!  

He comes running in, his eyes as big as saucers, no dinner plates... can you guess? 

holding a dish towel around his hand... he had the taken the bagel in his hand, got my VERY sharp chefs knife and ...

well I won't get graphic ... we went immediately to the ER

 ... hims no cook no more!!!  chef.gif

a looonng time ago while i was away on a trip my DH phoned to ask how long it took to toast a bagel in the microwave.. i asked how long he had tried to 'toast' it?  10 minutes he replied.   when i could finally manage to pick myself up off the floor and speak without choking or laughing i gave him the skinny.....you can't.  now he just sticks to putting cereal in a bowl...... sometimes it just makes me wonder how all the 'great' chefs are men! oy!....still makes me laugh when i think of it though...

joey


Edited by durangojo - 7/9/12 at 4:14pm

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
post #58 of 73

Not all men are great chefs. Not all chefs are great. Not all great chefs are men. I have lived with a woman long enough to know that it is time to get off this bus before it is too late.

Wisdom comes with age, but sometimes age comes alone.
Reply
Wisdom comes with age, but sometimes age comes alone.
Reply
post #59 of 73
Thread Starter 
Quote:
Originally Posted by durangojo View Post

how long it took to toast a bagel in the microwave.. joey

 

 

Oh my gravy (all over) wait a minute, let me collect myself…

Mister K~girl did the exact same thing this morning!

He didn’t care for his toast this morning so he said, “that’s okay, I’ll do it myself

(nothing sharp involved, so I just stood back and bit HARD on on lower lip)

Okay then… oy!! Is right!!

Too true chef "braddah" layne!!  a smart man knows when to get off ...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #60 of 73
Quote:
Originally Posted by cheflayne View Post

Not all men are great chefs. Not all chefs are great. Not all great chefs are men. I have lived with a woman long enough to know that it is time to get off this bus before it is too late.

yes, yes, yes, and very much yes.....

joey

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply

food is like love...it should be entered into with abandon or not at all        Harriet Van Horne

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › Please Help With A Cocktail Party, Again, Please?