U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
Reply Start New Thread
 
Old 07-11-2014, 03:25 PM
 
11,804 posts, read 16,557,359 times
Reputation: 16679

Advertisements

Quote:
Originally Posted by sskink View Post
You need an outdoor grill :-)

Or at least an oven.

I did a 20 person five-course dinner as part of the Slow Food $5 Challenge back in 2011. Spent $98 and change on all the ingredients. This was the menu:


Salad Iced Watermelon with Microgreens

Soup Carrot-Mint with Herbed Crouton

Appetizer Seitan Mole Poblano, Pico de Gallo, Jicama Carrot Slaw

Entrée Slow-cooked Herbed Roast Pork, Potato-Basil Pureé, Roasted Beet/Fennel/Apple Medley

Dessert Zucchini Pound Cake, Sweet Corn Ice Cream
Thank you so much. Would you mind to share the recipes for the appetizer?

This is the scenario: 25-50 tired, sweaty, hungry SASS shooters, very rustic setting on the prairie 50 miles from nothing, today around 105F. Service has to be fast, as little cutting as possible (plastic ware and some eat standing up because they cannot sit comfortable in their costumes!). The current cook offers canned beans, chili, hamburgers, hot dogs or occasionally sandwiches. I do not mind major prep work on Friday.

Tomorrow: Beef Chili cupcakes (along this line but with local hot chilies and no beans Biscuit Bowl Chili Recipe | Taste of Home ), ice cold slaw, chips and brownies baked in mini muffin pans.

I am a bit outside my comfort zone:>)
Reply With Quote Quick reply to this message

 
Old 07-11-2014, 03:50 PM
 
Location: Currently living in Reddit
5,655 posts, read 5,485,227 times
Reputation: 7260
Quote:
Originally Posted by Threestep View Post
Thank you so much. Would you mind to share the recipes for the appetizer?

This is the scenario: 25-50 tired, sweaty, hungry SASS shooters, very rustic setting on the prairie 50 miles from nothing, today around 105F. Service has to be fast, as little cutting as possible (plastic ware and some eat standing up because they cannot sit comfortable in their costumes!). The current cook offers canned beans, chili, hamburgers, hot dogs or occasionally sandwiches. I do not mind major prep work on Friday.

Tomorrow: Beef Chili cupcakes (along this line but with local hot chilies and no beans Biscuit Bowl Chili Recipe | Taste of Home ), ice cold slaw, chips and brownies baked in mini muffin pans.

I am a bit outside my comfort zone:>)
The app is a LONG recipe because I make the mole from scratch (22 ingredients) and the seitan isn't the easiest thing in world to make if you don't have practice. Besides, I get the feeling a bunch of cowboys wouldn't appreciate a vegan dish :-)

Anyway, I'd love to help but I never wrote that one down. I just used a common seitan recipe and an "authentic" mole poblano recipe, then simmered the seitan in the mole before serving. The jicama slaw is simply jicama, carrot and chayote matchsticks, cider vinegar, lime, salt & pepper. I'll assume you know how to make pico de gallo as you're in the SW.
Reply With Quote Quick reply to this message
 
Old 07-12-2014, 08:36 AM
 
11,804 posts, read 16,557,359 times
Reputation: 16679
Quote:
Originally Posted by sskink View Post
The app is a LONG recipe because I make the mole from scratch (22 ingredients) and the seitan isn't the easiest thing in world to make if you don't have practice. Besides, I get the feeling a bunch of cowboys wouldn't appreciate a vegan dish :-)

Anyway, I'd love to help but I never wrote that one down. I just used a common seitan recipe and an "authentic" mole poblano recipe, then simmered the seitan in the mole before serving. The jicama slaw is simply jicama, carrot and chayote matchsticks, cider vinegar, lime, salt & pepper. I'll assume you know how to make pico de gallo as you're in the SW.
You are right on! The slaw will be served at tomorrow's BBQ.
Reply With Quote Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


Reply
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:

Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Follow City-Data.com founder on our Forum or

All times are GMT -6.

© 2005-2018, Advameg, Inc.

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top