for graduation party..

[ChickiDoodle]

since crazy is graduating in august (hopefully), we're going to have a small party for him.

it would probably be in the afternoon.. very hot here and we may want to do it outdoors. using fruits (yum) and 'light' stuff, i think.

what are some suggestions for good easy dishes to prepare?

[SauerKraut]

Well, it's summer, and for me and my countrymen, we cook almost solely with vegetables. However, since you're not a fan, I'll recommend party platters of good, smelly cheese with grapes, olives and pickled tomatoes. Served with a red wine. For the meat tray I'd go with a cream cheese stuffed prosciutto topped with a thin slice of lemon wedge on top, with capers on sides.

But, that's just me.

[ignus]

salad! :lol: ;)

[Hsnopi]

stolen from food tv....
Latin-American Filet Mignon with Avocado and Jicama Salsa Copyright 2001 Television Food Network, G.P. All rights reserved
See this recipe on air Thursday Jul. 15 at 11:00 AM ET/PT.




Recipe Summary
Prep Time: 50 minutes
Cook Time: 2 hours 20 minutes
Yield: 2 to 4 servings
User Rating:




2 (8-ounce) filet mignon steaks
Kosher salt and coarsely ground black pepper
2 tablespoons olive oil
4 ripe tomatillos, husked, rinsed and diced
1 medium jicama, peeled and cubed
2 avocados, peeled and cubed
1/2 red onion, sliced
6 red grape tomatoes, halved

Preheat oven to 450 degrees F. Season filet mignon steaks generously with salt and pepper. In a heavy, ovenproof skillet, heat olive oil over medium-high heat until almost smoking. Pan-sear the steaks, only on 1 side, for 2 minutes until a crust forms. Transfer the pan to the oven and roast for 10 minutes or until cooked medium rare.
To prepare the salsa: Toss together the tomatillo, jicama, avocado, red onion and grape tomatoes. Pour half the chimichurri sauce into the salsa and toss gently to coat. Serve the steaks, crust side up, with salsa and remaining chimichurri.


Chimichurri:
4 garlic cloves, minced
1/2 jalapeno, minced
1/2 lime, juiced
3 tablespoons red wine vinegar
1/2 cup olive oil
1/2 cup finely chopped parsley leaves
1/2 cup finely chopped cilantro leaves
1 teaspoon kosher salt

To prepare the Chimichurri: Combine garlic, jalapeno and lime in a small bowl. Whisk in vinegar and olive oil. Stir in parsley and cilantro. Add salt, cover and let stand 2 hours to allow the flavors to marry.



Episode#: FO1C03
Copyright © 2003 Television Food Network, G.P., All Rights Reserved


i am gonna try the salsa with chicken mariated in ceaser salad dressing.

[LilPuppy]

Jicama with lime juice and crushed chili's pwn for hangovers in the morning.... :nod:

[Joe_Shooter]

O.K. It doesn't get much easier than this (and still constitute cooking):

1 can of refried beans spread in the bottom of a baking dish (I use a 8"x6"x2" glass baking dish)
Cover this with your favorite salsa of about 1/2 the amount used for the beans (adjust for thicker/thinner dip)
Top with a flavorful cheese or cheese blend--I use ALOT of cheese :). We favor a Kraft "Mexican Blend" or a sharp chedder (use the shredded if your really into easy)

Then bake on about 350-400 (or microwave on med-high for the easy way) until the cheese melts. I don't know the times, I just keep an eye on it. It doesn't take very long; maybe 10-15 mins in the oven and around 5 or so in microwave.

I usually mix the whole thing up when it's done to keep the cheese from solidifying as a cap to challenge your guests, but you can leave it in layers--it looks kinda nice. Serve hot with tortilla chips (and possibly sour cream if your feeling expansive).

Scale as appropriate, cooking time will vary accordingly.

One of the nice things about this dish (other than the taste) is that you have to work to screw it up. Don't have to sweat exact amounts or oven temps. Just make sure that you leave it in long enough to melt the cheese and not long enough to dry out the salsa.

----
This heart attack brought to you by Joe's Kitchen (tm)

:)

[LilPuppy]

First off good luck and I'm sure congrats. in August Hobbit.

Secondly Chicki what you will want to do is prepare a spread that can done a day or two in advance , as I'm sure you will not want to be in the kitchen the entire day of the party. I would also assume that you do not have a walk-in refridgerator so space to store all this will be tricky.

Thirdly how many people are you expecting to invite?

Sauer is right with platters (cheese , fruit , vegetables , meat and various hor'derves) I'll post some ideas in a day or two with pictures (not of my work) that will give you ideas on how to present them... :D

[ChickiDoodle]

yay! thanks guys!

i love all suggestions! i do like veggies, sk. salad doesn't count. :D

i look forward to "future postings" on this topic.
thanks! i'm printing everything out. : )