January 8, 2006

Party hit: chocolate-grapefruit cordial ()

by fluffy at 10:22 PM
Fill a blue cordial decanter halfway with Blue Curaçao and the rest of the way with Creme de Cacao (white, not brown). Offer it to guests, who are amused and intrigued by a blue liqueur coming from a blue bottle. Provide no hints as to the contents (you may need to assure them that it is safe to drink), but perhaps let them in on the contents when they are unable to figure out what it is or why it tastes so good. Toast life, friendship, and/or the new year.

Party hit: champagne pasta salad ()

by fluffy at 10:11 PM
Boil one package of tri-color rotini pasta as per package directions; when done, drain and rinse with cold water. Meanwhile, in a food processor combine 1/3 cup of champagne vinegar and 1/4 cup of olive oil. Add various herbs and spices such as basil, oregano, rosemary, white pepper, and whatever else you think will go well in it, and a teaspoon of mustard. Blend until emulsified, making a vinaigrette.

Party hit: fresh hummus ()

by fluffy at 10:07 PM
Drain one can of chick peas, and place into a blender. Add olive oil to cover the lower 2/3, and lemon juice to cover the remaining 1/3. Add half a tablespoon of crushed red pepper, a tablespoon of cilantro, half a teaspoon of kosher salt, and two tablespoons of roasted sesame tahini. In a small frying pan, gently toast a teaspoon each of fennel seed and coriander, and add them to the blender. Blend until smooth.

Serve with naan and best wishes.

Party hit: green chili stew ()

by fluffy at 10:00 PM
Coat the bottom of a large pot with olive oil, and heat it up. Add 3-4 cloves of minced garlic, and either a pound of ground turkey (for carnivores) or a peeled and finely-diced brown potato and a large minced shallot (for herbivores). Brown the ingredient, and then add two large diced yellow onions. Sautée and simmer until the onions are sweated, then add two peeled and coarsely-diced brown potatoes, and four peeled and coarsely-diced red potatoes. Add a tablespoon of cumin, 2-3 tablespoons of cilantro, 3-4 tablespoons of Mexican oregano, a cup of diced green chili (preferably imported recently from The Frontier in Albuquerque, NM) and a couple tablespoons of champagne vinegar. Fill with water to cover and bring to a boil, cover the pot, then reduce to a simmer. Allow to boil for at least an hour (or until potatoes are soft).

Serve with tortillas, 8-10 friends, and good conversation with jazz music in the background.