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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
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.
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.
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.
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