Tag: great for parties

Chili con Carne

When the craving for chili hits, you gotta go with it. Otherwise, it haunts you. There’s nothing in the world that can be substituted.

The process of making chili ranges from complex to very simple. My recipe is in the moderate range. Do a little work upfront, then let it simmer for a while. It’s very customizable (see the Notes and Meal Suggestions). This recipe calls for beef, but you can go with ground turkey (or shredded turkey). You can use pork. You can use chicken. Don’t want beans? Don’t have to have ‘em.

In fact, there is only one, unbreakable rule when it comes to chili-making: do not skimp on the cumin! You can adjust this seasoning, that ingredient, but the cumin is essential.

Once we were at a friend’s for a Super Bowl party. I took one sniff of his chili and knew it would be good. The cumin was right there. He seemed surprised that I knew about the cumin rule. I think he doesn’t get out enough.

A note about heat. My husband loves his food very spicy. I am more of a medium, and this recipe reflects my tastes. As you review the list of ingredients, take your personal tastes into consideration. You can always start on the careful side and adjust the seasonings as you go.

Everything Gumbo

For the gluten-free eater, gumbo is one of those foods we will likely never enjoy in a restaurant. At the heart of this dish is the classic New Orleans-style roux — a mix of flour and oil cooked until it is a rich, deep brown. Roux is synonymous with gumbo.

But I love gumbo, and knew I could make an excellent dish using gluten-free flour, specifically, in my case, Bob’s Red Mill All-Purpose GF flour. I also borrowed a trick from Alton Brown, using my oven to build my roux. This allowed me to do all my prep work while the roux turned a gorgeous shade of chocolate brown.

You can make chicken gumbo, shrimp gumbo, vegetarian gumbo, gumbo with okra, without okra. It’s your gumbo. This recipe has everything but the okra (which I prefer served on the side, lightly fried rather than in the stew itself). As a bonus, gumbo served over steamed rice makes an impressive they’ll-never-guess-it’s-GF party dish!

Chicken and Andouille Jambalaya

Jambalaya is most strongly associated with Louisiana, though friends from Mississippi claim it as their own. Every person who makes jambalaya has his or her own secret recipe — and, if you spend about five minutes searching for recipes on Google, you will discover dozens of variations of this classic dish.

Put another way: this recipe is just a starting point for your own version of jambalaya. My recipe anticipates you will have plenty of time to cook this dish…but, as you will see, there are plenty of opportunities to speed up the meal if time is short.

There are two major types of jambalaya: Creole, which contains tomato and is often associated with New Orleans, Cajun, which relies upon browned veggies and meat for a wonderful smoky flavor. My recipe blends the best of both styles, featuring chicken, spicy andouille sausage, and, when it’s on sale, shrimp.

Needless to say, jambalaya is a great party dish because the recipe can easily be doubled. It’s also a great dish for crockpots.

Roasted Sweet Potato Salad

One thing I’ve learned from my regular delivery of organic fruits and veggies is that sweet potatoes are pretty much a year-round food in Southern California. After trying my friend Roxanne’s incredible sweet potato salad at a dinner she hosted, I begged for her recipe when it became apparent I had a glut of sweet potatoes.

She sent two of her favorites, and I found myself blending them together (of course!). Needless to say, this is the type of salad that invites creativity. I’ve included some suggestions at the end of the recipe and invite you to use your own imagination for variations.

Basic Bolognese Sauce

This is, for me, the ultimate Italian sauce. It’s perfect for noodles, for lasagna, for parties. Yes, it takes a long time to make this sauce from scratch, but you can freeze it so it’s ready for quick meals at any time. I love to make this sauce on a Sunday afternoon. The scent permeates house, making everyone hungry, and, truth be told, I’m getting hungry just writing about it!

Modify this recipe to suit your own personal taste, but don’t omit the vegetables. They give depth and body to this sauce.

Nachos

Nachos are the ultimate party food (and, sometimes, main course). They’re great for those parties where sitting around and munching is an essential part of the gathering. As with so many dishes, Nachos are a flexible food: other than a base of tortilla chips and a good amount of gooey cheese, what you put on your dish is your business.

A note about nachos: they can made vegetarian or with your favorite type of meat.

If you wish to make your own guacamole, find the recipe here.