Suprise party... need help!!!

[Gina O]

Okay, so after perhaps the busiest two weeks of my life, it is time to begin preparing for my SO's suprise 50th birthday party on Saturday (yes, this Saturday). I did manage to send out invitations a month ago, but did not get many responses. I am expecting about 25-35 people.

Here is the trick... it is at our house and thus far, I still think it is a surprise. He is off work on Friday, so will be home most of the day, making preparation difficult. We have plans for Saturday morning and early afternoon, guests for the party will be arriving at 4:30pm.

I am planning to stage an "emergency" to get him out of the house for about 45 minutes, so I think that little detail is taken care of. The hardest part is the menu... obviously simplicity or the ability to prepare ahead is necessary. I had originally thought about bbq pork and potato salad from SAMS, but my culinary pride is getting in the way. I will be able to cook/prepare on Friday at my mother's house.

Oh, and 2 of the guests are vegetarians and really don't want to fix something different for them. I would like an inclusive menu that allows everyone choices and does not make anyone feel "different". My thought so far is tacos... have crock pots with the meat, beans and queso dip, all the cold toppings on the side. If I do this, I would need a great idea for an easy to prepare side dish/salad that would go with the tacos. Otherwise, I am open to any and all alternative menu selections. TIA, Gina

[Linda in MO]

I got this off the Southern Living website the other day. It would go with your taco theme.

* Exported from MasterCook *

LAYERED SOUTHWESTERN SALAD

Recipe By :Southern Living, April '01
Serving Size : 0 Preparation Time :0:00
Categories : Green Salad

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup olive oil
1/2 cup sour cream
1 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon pepper
1 package romaine lettuce -- (16-ounce) shredded
5 plum tomatoes -- chopped
1 can black beans -- (15-ounce) rinsed and drained
1 small purple onion -- chopped
1 package shredded Mexican 4-cheese blend -- (8-ounce)
1 can whole kernel corn with red and green -- (15-ounce) drained
peppers
1 can sliced ripe olives -- (6-ounce) drained
2 cups crushed tortilla chips
Garnish: fresh cilantro leaves

PROCESS first 7 ingredients in a blender or food processor until smooth, stopping to scrape down sides.

LAYER lettuce and next 7 ingredients in a 3-quart glass bowl. Pour vinaigrette over salad just before serving, and gently toss. Garnish, if desired, and serve immediately. Yield: 8 to 10 servings.

Prep: 15 min.

[sneezles]

Gina,
Nothing like putting pressure on yourself! A couple of things came to mind when I read your post- Texas caviar (cold black-eyed pea salad), molded avocado salad, Pico de Gallo (the recipe I use has avacados), or maybe avocaté soup or a gazpacho. Let me know if you'd like any of the recipes.

[Leanne]

How about a spicey cole slaw or mexican rice?

[Linda in MO]

Originally posted by sneezles:
Gina,
Nothing like putting pressure on yourself! A couple of things came to mind when I read your post- Texas caviar (cold black-eyed pea salad), molded avocado salad, Pico de Gallo (the recipe I use has avacados), or maybe avocaté soup or a gazpacho. Let me know if you'd like any of the recipes.

I would love to have your pico de gallo recipe! Thanks!

[sneezles]

Linda,
Here you are! It's from It's a Long Way to Gucamole, ©1978.

Pico de Gallo (Rooster's Beak)

4 ripe avocados
2 tomatoes
1 medium onion
1 clove of garlic, crushed (I like to use the tube of garlic and use about a tbs)
3 tbs lemon juice (I use lime juice)
1 1/2 tbs juice from jar of jalapeños
2 tbs olive oil
2 tbs fresh cilantro, chopped
Salt and pepper to taste

Chop the avocados, tomatoes and onions. Add the remaining ingredients and mix well. Make this several hours prior to serving. Refrigerate tightly covered. If making the day before then do not add avocados until a couple of hours before serving.

Great with baked chips, rolled up into hot tortillas or served on bed of shredded lettuce.

[Linda in MO]

Yum, Sneezles! Thanks!

[Gina O]

If you think this is pressure, you should see my work schedule!!! http://www.cookinglight.com/bbs/wink.gif Anyway, Linda, that recipe looks great, thanks. And Sneezles, I would love the recipe for Texas Caviar. Maybe I will make both! lol Gina

[Linda in MO]

You're welcome, Gina! If you get a chance to try it, please post a review. Thanks

[sneezles]

Gina,
Her is the recipe:

Texas Caviar

Makes 6 cups

1 (16 ounce) package frozen Black-eyed peas
1 cup green papper, chopped into pieces about the size of the black-eyed peas
1 cup red bell pepper, chopped as above
1/4 cup finely chopped jalapeño pepper, ribs and seeds removed
1 cup yellow onion, chopped pea size
1 cup finely chopped green onion, green tops included
2 cloves garlic, chopped
1 cup fine chopped parsley
2 tsp salt, or to taste
1 tsp maple syrup
3/4 cup olive oil
1/4 cup red wine vinegar

Cook black-eyed peas, according to package or just until tender, 20-30 minutes. Drain well.
Place peas in a large bowl. Toss with peppers, onions, garlic, and parsley. Whisk together oil, vinegar, syrup and salt. Adjust seasonings to taste. Pour over pea mixture and refrigerate overnight to meld flavors. Can be kept in fridge for up to 2 weeks.

Notes: I find that this is a lot of salt so I add only 1 tsp when first making it and then add more if needed the next day. I also like to use orange and yellow bell peppers for either half of the green and red or in place of them. I have also used less oil and then cut the vinegar accordingly.

[carolyn.1]

Hi Gina
I had a surprise 50th surprise party for my husband, the second week of April...I still do not know how I pulled it off without him finding out. I sent out 35 invitations the month before. Mike has alot of hunting/fishing friends, so I just asked one of his buddies to take him away for the day (Sat) another buddy agreed to bbq chickens. One thing that worked for me that I had never done before, is I deligated all food preparations to my/his friends. That is the only way it could be done without spoiling the surprise. I made a menu and got all the food stuff at Sam's.
this is what I had on the menu:
BBq Chickens (whole chix for .62 cents a lb.)
potatoe salad
baked beans
Hambugers/hot dogs (for the kids)
birthday cake
sodas's
appetizers
odds & ends
anyway, get as much outside help as possible, I was alittle shy to do this, but our friends were just too eager!!! I ended up with 85 guests, Mike came home and all these people were standing in the yard...He started to cry when he realized these were all his friends.
Hope your endeavor is a success. Even if he does find out, he will love you for the party.
Carolyn--

[goldilocks]

hi gina - good luck with your surprise. i did one for my husband's 30th recently and he was shocked. i was stressed though, sounds like you are under control. here are some recipes that might appeal to you:

Chicken Taco Filling
1 packet taco seasoning (or 4 Tablespoons bulk taco seasoning)
1 cup chicken broth
1 pound boneless skinless chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in crockpot and pour chicken broth over. Cover and cook on low for 6-8 hours.
With two forks, shred the chicken meat into bite-sized pieces. Use in soft tacos, hard tacos, burritos, nachos, etc.
To freeze, place shredded meat into freezer bags with the juices. Press out all the air and seal.

Mexican Corn off the Cob Salad

4 cups torn spinach leaves
2 cups fresh corn kernels (about 4 ears)
1 cup diced red bell pepper
1 cup peeled, diced jicama
½ cup diced red onion
2 tablespoons minced fresh parsley
2 tablespoons fresh lemon juice
2 teaspoons vegetable oil
¼ teaspoon salt
¼ teaspoon ground red pepper
¼ cup crumbled goat cheese

Combine first 6 ingredients in a medium bowl. Combine lemon juice, oil, salt, and ground red pepper in a small bowl; stir well with a whisk. Pour over spinach mixture, tossing gently to coat. Sprinkle with goat cheese. Yield: 5 servings (serving size: 1 cup salad and about 1 tablespoon cheese).

CALORIES 119 (31% from fat); PROTEIN 4.8g; FAT 4.1g (sat 1.4 g, mono 1g, poly 1.4.g); FIBER 4.6g; CHOL 5mg; IRON 2.2mg; SODIUM 228mg; CALC 84mg

Source: Cooking Light July/August 1996

Bill’s Mexican Rice

For spa cuisine with a zesty Mexican flair, try this recipe from chef Bill Wavrin of Rancho La Puerta. He suggests stirring in fresh peas (in season) while the rice is hot.

1 tablespoon olive oil
1 cup diced onion
1/2 cup diced carrot
1/2 cup diced celery
2 garlic cloves, minced
1 cup uncooked long-grain rice
3/4 cup diced tomato
1 tablespoon low-sodium soy sauce
1 teaspoon minced fresh green chile
1-3/4 cups water
1 (14 1/2-ounce) can vegetable broth
1 teaspoon chopped fresh cilantro
Oregano sprigs (optional)

Heat olive oil in a large saucepan over medium-high heat. Add onion, carrot, celery, and garlic; saute 8 minutes or until onion is golden.

Add rice, diced tomato, soy sauce, chile, water, and vegetable broth; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until the rice is tender and liquid is almost absorbed.

Stir in chopped oregano and chopped cilantro. Garnish with oregano sprigs, if desired. Yield: 4 servings (serving size - 1 cup).

Calories 245 (20% from fat); Fat 5.4g; Protein 5.1g; Carb 44.6g; Fiber 3.6g; Chol 0 mg; Iron 1.3 mg; Sodium 235 mg; Calc 40 mg

Source: Cooking Light March 1997


Charro Beans

These are frequently served in or alongside soft tacos.

4 cups cooked pinto beans
4 slices country bacon, cut into 1/2- inch pieces (omit or use olive oil)
1 tablespoon flavorful olive oil
1/2 cup diced red onion
2 tomatoes, diced
2 jalapeno chiles, seeded and minced
1/4 cup minced cilantro

Heat the beans with some of their cooking liquid (enough to keep the beans moist so they do not scorch or burn) in a 2-quart pot.

Fry the bacon in a large skillet until crisp. Spoon all of the bacon into the bean pot.
Drain off most of the bacon fat in the skillet, then add the olive oil. When hot, add the onion and saute for a minute.

Add the tomatoes and chiles; saute for another minute. This is all it needs; you want to retain freshness.
Pour into the bean pot and stir in the cilantro.

Use as a filling for soft tacos or serve in small bowls with some Salsa de Arbol and queso Cotija crumbled over the top.

Yields 1 quart; serves 6.

Note: Queso Cotija is an aged (anejo) fresh cheese with a salty, tangy taste. It is dry and used as garnish, crumbled over the top of Mexican dishes: enchiladas, tostadas, soups, salads or beans. It is often available in supermarkets and Mexican grocery stores in the Mission.

220 calories, 12 g protein, 34 g carbohydrate, 5 g fat (1 g saturated), 4 mg cholesterol, 75 mg sodium, 14 g fiber.

Source: San Francisco Cronicle - May 19, 1999

Chianti Sangria

750-ml bottle Chianti
½ cup orange juice
¼ cup sugar
1 orange, sliced
1 peach, sliced
1 apple, sliced
2 lemon slices
Ice Cubes

Mix first three ingredients in pitcher until sugar dissolves. Mix in fruit. Let stand at room temperature 3 hours, then refrigerate until cold. Fill 6 glasses with ice. Pour Sangria over and serve.

Cook’s Notes: I used a very inexpensive cabernet to prepare this.

Source: Bon Appetit Magazine August 1999

other ideas that come to mind: spicy caesar salad "back to the best" May 2000 issue, a layered bean dip for appetizer, i have one, but also see the 'deck party thread' for ideas.