Need ideas for Mexican Potluck/BBQ

[Arete]

My dept at work is in charge of hosting the the next company BBQ/Potluck. The theme is "Mexican". Burgers and hotdogs will be supplied (along with the traditional condiments). I'm looking for something a little out of the ordinary. I'm sure that there will be lots of chips/salsa/guacamole in attendance, all of which I love, but I like to stand out a little.

So, any good ideas? I was thinking of the Fiery Chipotle Baked Beans, which will probably be my fall back position, but I was still hoping for something a little more "WOW".

Thanks in advance for any ideas!

[jimjimmerjim]

Rick Bayless has a recipe for Frijoles Borrachos, beans with tequila, that always looked really good. It is in his Authentic Mexican cook book.

There is also a great Mexica rice puddig recipe i that book. I have made it before and it has fresh coconut in it. Very good.

Same book has Arroz a la Poblana, that is rice, corn, chiles, and queso fresco. I have made this one many times and it is really good.

[krispy spo]

I love this salad. I also add sliced black olives, corn and avocado (if eating right away). The Southwestern Bean Salad posted on the BB is also great for a crowd.

Black Bean-Taco Salad with Lime Vinaigrette

With chicken, cheddar cheese, and black beans, this Southwestern-influenced salad needs nothing on the side except some iced tea. Fresh lime gives it a citrusy counterpunch.

Vinaigrette:
1/4 cup chopped seeded tomato
1/4 cup chopped fresh cilantro
2 tablespoons olive oil
1 tablespoon cider vinegar
1 teaspoon grated lime rind
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon chili powder
1/4 teaspoon black pepper
1 garlic clove, peeled

Salad:
8 cups thinly sliced iceberg lettuce
1 1/2 cups chopped ready-to-eat roasted skinned, boned chicken breast (about 2 breasts)
1 cup chopped tomato
1 cup chopped green bell pepper
1 cup finely diced red onion
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
1 (15-ounce) can black beans, rinsed and drained
4 cups fat-free baked tortilla chips (about 4 ounces)

To prepare vinaigrette, combine first 11 ingredients in a blender or food processor; process until smooth.
To prepare salad, combine lettuce and remaining ingredients except chips in a large bowl. Add vinaigrette; toss well to coat. Serve with chips.

Yield: 4 servings (serving size: about 2 cups salad and 1 cup chips)

CALORIES 402(28% from fat); FAT 12.6g (sat 3.2g,mono 6.5g,poly 1.9g); PROTEIN 24.5g; CHOLESTEROL 35mg; CALCIUM 236mg; SODIUM 861mg; FIBER 8g; IRON 3.6mg; CARBOHYDRATE 51.6g
Cooking Light, JULY 2000

[blazedog]

There are some incredible desserts made with Mexican chocolate -- don't know if you are interested in dessert though.

I really like the CL recipe for Roasted Corn, Mango & Black Bean salad with chipotle dressing. Nice because it's good at room temperature so you don't have to worry about heating it up.

[bobmark226]

I'm almost embarrassed to suggest this, but what about one of those many layered dips on a huge plate...with all the usual Mexican culprits. People really go nuts over them.

Bob

[KAnn]

How about the Creamy Southwestern Potato Salad from the July BA?

[Terrytx]

I second the one krispy spo suggested or another good one is-


* Exported from MasterCook *

Roasted Corn, Black Bean and Mango Salad

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons canola oil
1 clove garlic, minced
1 1/2 cups corn kernels (2-3 ears)
1 large ripe mango (about 1 pound), peeled and
diced
1 (15 1/2 ounce) can black beans (or 19 ounce), rinsed
1/2 cup chopped red onion
1/2 cup diced red bell pepper
3 tablespoons lime juice
1 small canned chipotle chile in adobo sauce,
drained and chopped
1 1/2 tablespoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt, or to taste

Heat oil in a large nonstick skillet over medium-high heat. Add garlic
and cook, stirring, until fragrant, about 30 seconds. Stir in corn and
cook, stirring occasionally, until browned, about 8 minutes. Transfer
corn mixture to a large bowl. Stir in mango, beans, onion, bell pepper,
lime juice, chile, cilantro, cumin, and salt.

serving size: generous 1/2 cup - 125 cal, 2g fat, 0mg chol, 26g carb, 4g
pro, 4g fiber, 245mg sod.

Source:
"Eating Well-summer/04"

[SueK]

The Salsa Baked Goat Cheese (on Epicurious) is excellent! I was going to post it for you, but their search function was not working for me. (Must be an epidemic! )

I will try again in a bit to see if I can pull it up for you.

[MISSINDI]

What about Mexican Chocolate Cake? I have a recipe (might be a CL one) that I can post, if you're interested...

Or those Shrimp Wonton Cup things? Can't remember exact title and although not authentically Mexican, they had a mexican feel?

Also Tres Leches Cake? Annagins made one last week and put the recipe on her blog (http://cookiemadness.blogspot.com).

Or a Chili Con Queso Dip?

[PAMMELA]

I have to say I got a chuckle about the Mexican theme with burgers and hot dogs as the main dish. :D

[Arete]

These are all great ideas! (And you're making me hungry!)

I am most certainly open to desserts, but the black bean, corn, mango salad is sounding pretty good too. I'll let you know what I decide on...

[Arete]

Pammela, I agree... Their response was that it's an easy thing that most people like and when you're feeding 100 people you don't want to get too crazy. But yeah... real authentic. :rolleyes:

[cher48603]

The Salsa Baked Goat Cheese (on Epicurious) is excellent! I was going to post it for you, but their search function was not working for me. (Must be an epidemic! )

I will try again in a bit to see if I can pull it up for you.
Sue, Is this the one you were looking for? I heve this in my CLBB file without a source.

Salsa Baked Goat Cheese

1/4 cup pine nuts or coarsely chopped walnuts or
pecans [I use pine nuts]
1 4 ounce log goat cheese
1 package cream cheese -- (3 ounce) softened
1 cup Frontera Jalapeño Salsa -- Roasted Tomato
Salsa or Habanero Salsa [I do use the
Frontera salsa and it's wonderful!]
A tablespoon or so chopped fresh cilantro -- for garnish

Heat the oven to 350 degrees. Spread out the nuts on a baking sheet, set them in the oven and let toast until lightly browned and very fragrant, 7 or 8 minutes. Remove and slide off into a medium-size bowl.

Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop into the center of an ovenproof baking dish and form it into a 5-inch-diameter disc. Spoon the salsa over and around the cheese, set in the oven and bake until heated through, 10 to 15 minutes. Sprinkle with the cilantro and set out to enjoy as a dip or a spread on crackers, chunks of bread or toasted croutons. Serves 4 to 6 as an appetizer.

NOTES : by Rick Bayless Great reviews Serve with tortilla chips

[SueK]

Sue, Is this the one you were looking for? I heve this in my CLBB file without a source
Thank you -yes! that's the one I was looking for!

[LivingLowfat]

This is going to be one good potluck!

This salsa recipe is so good - I had it at a party once and had to chase down the person who made it to get the recipe. The cilantro gives it a great kick:

http://livinglowfat.com/recipebox/?p=146

I also have this recipe for mexican turkey dip:

http://livinglowfat.com/recipebox/?p=78

Have fun!!!

[cooknmom38]

How about Coconut Rice pudding? It says its Cuban but you can use it for a Mexican party I would say....

Arroz con Coco (Cuban Coconut Rice Pudding)



This rice pudding comes from the author's Cuban friend who uses starchy, short-grain Valencia-style rice to achieve a creaminess reminiscent of risotto. Valencia-style rice can be found at most supermarkets; you can also use a short-grain rice like Arborio or Japanese white rice.

3 cups water
1 cup short-grain rice (such as Arborio)
4 whole cloves
1 (2-inch) piece vanilla bean, split lengthwise
1 (2-inch) cinnamon stick
1 (14-ounce) can fat-free sweetened condensed milk
1/2 cup evaporated fat-free milk
1/2 cup light coconut milk
1/2 cup golden raisins
1 tablespoon chopped crystallized ginger
1 teaspoon grated lemon rind
Pinch of salt
1/2 teaspoon ground cinnamon (optional)

Place water and rice in a large saucepan. Place cloves, vanilla, and cinnamon on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Add to rice mixture. Bring to a simmer over medium heat, stirring frequently. Reduce heat to low; cook 20 minutes or until rice is tender and liquid is almost absorbed.
Stir in milks and raisins; cook 10 minutes, stirring frequently. Stir in ginger, rind, and salt; cook 5 minutes, stirring frequently. Remove cheesecloth with spices. Pour rice mixture into a bowl or individual bowls; cover surface of pudding with plastic wrap. Chill. Sprinkle with cinnamon, if desired.

Yield: 8 servings (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 286(3% from fat); FAT 1g (sat 0.7g,mono 0.1g,poly 0.1g); PROTEIN 7g; CHOLESTEROL 7mg; CALCIUM 184mg; SODIUM 95mg; FIBER 0.8g; IRON 1.7mg; CARBOHYDRATE 61.9g


How about a shrimp ceviche?? It is a cooked version that I had at a supper club event in NYC a while back. It was really good and the recipe is easy.

Ceviche de Camaron (Shrimp Ceviche Cocktail)



While most of us think of classic ceviche as raw fish marinated in fresh lime juice long enough to give it a cooked texture, in Mexico there are ceviche "cocktails" that combine seafood that's been cooked with fresh vegetables, hot sauce, lime juice and just a little ketchup. It's an easy, refreshing crowd pleaser, and you don't have to track down the just-off-the-boat fresh fish necessary for the classic ceviche. Serve with tostadas, tortilla chips, or saltines.

1/2 cup chopped onion
6 cups water
3/4 cup fresh lime juice, divided
1 pound medium shrimp
1 cup chopped peeled cucumber
1/2 cup ketchup
1/3 cup chopped fresh cilantro
2 tablespoons Mexican hot sauce (such as Tamazula)
1 tablespoon olive oil
1/4 teaspoon salt

Place chopped onion in a colander, and rinse with cold water. Drain.
Bring 6 cups water and 1/4 cup juice to a boil in a Dutch oven. Add shrimp; cook 3 minutes or until done. Drain and rinse with cold water; peel shrimp. Combine shrimp and 1/2 cup juice in a large bowl; cover and chill 1 hour. Stir in onion, cucumber, and remaining ingredients. Serve immediately or chilled.

Yield: 6 servings (serving size: 1/2 cup)

NUTRITION PER SERVING
CALORIES 138(25% from fat); FAT 3.8g (sat 0.6g,mono 1.9g,poly 0.8g); PROTEIN 16.2g; CHOLESTEROL 115mg; CALCIUM 53mg; SODIUM 483mg; FIBER 0.8g; IRON 2.1mg; CARBOHYDRATE 10.8g

Cooking Light, DECEMBER 2001


Or, I made this really good Coconut Cake from Cooking Light with a Light fluffy frosting. It was really good and Ive made it a few times already.

Double-Coconut Cake
From


Coconut milk, found with the Asian foods in the supermarket, makes this cake moist and rich.

Cooking spray
1 tablespoon cake flour
2 1/4 cups sifted cake flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Fluffy Coconut Frosting
2/3 cup flaked sweetened coconut, divided

Preheat oven to 350°.
Coat 2 (9-inch) round cake pans with cooking spray; dust with 1 tablespoon flour.

Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.

Pour batter into prepared pans. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350° for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool in pans 10 minutes on wire racks, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1 cup Fluffy Coconut Frosting. Sprinkle with 1/3 cup coconut. Top with remaining cake layer; spread remaining frosting over top and sides of cake. Sprinkle 1/3 cup coconut over top of cake. Store cake loosely covered in refrigerator.

(Totals include Fluffy Coconut Frosting.)

Yield: 14 servings

NUTRITION PER SERVING
CALORIES 298(24% from fat); FAT 7.9g (sat 5g,mono 1.7g,poly 0.3g); PROTEIN 3.4g; CHOLESTEROL 42mg; CALCIUM 52mg; SODIUM 273mg; FIBER 0.4g; IRON 1.6mg; CARBOHYDRATE 53.8g

Here is the Fluffy Coconut Frosting also:

Fluffy Coconut Frosting



This recipe goes with Double-Coconut Cake

4 large egg whites
1/2 teaspoon cream of tartar
Dash of salt
1 cup sugar
1/4 cup water
1/2 teaspoon vanilla extract
1/4 teaspoon coconut extract

Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed. Stir in extracts.

Yield: about 4 cups (serving size: about 1/4 cup)

NUTRITION PER SERVING
CALORIES 54(0.0% from fat); FAT 0.0g (sat 0.0g,mono 0.0g,poly 0.0g); PROTEIN 0.9g; CHOLESTEROL 0.0mg; CALCIUM 1mg; SODIUM 32mg; FIBER 0.0g; IRON 0.0mg; CARBOHYDRATE 12.7g

Cooking Light, DECEMBER 2001

[cooknmom38]

PS: that Coconut Rice Pudding is also from Cooking Light archives recipes.. it didnt come up as saying that when I copied and pasted it to the message board...