Tex Mex Party Menu

Last night we had a large dinner party, and I made Tex Mex.  Not many people are familiar with such cuisine here in Switzerland, so it was an adventure for quite a few of our guests!  Rather than a recipe this time, I’ll give you my menu with links to the recipes I based my dishes on:

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For the Apero:

Spiced nuts, Guacamole & Salsa with tortilla chips, and Pina Colada (virgin, with Coruba Rum or Malibu Coconut Rum on the side for those who like it spiked)

Drinks served for the main meal:

Corona beer; Desperados tequila beer; a variety of drinks such as Coke, 7-Up, etc.

Main Meal Choices:

Nopales (cactus salad) [I used Feta cheese, as Cojita is not available here.]

Spanish Rice (with coriander cooked in)

Chicken *

Barbacoa Beef *

Guacamole

Salsa

Tortillas, Tortilla chips

Toppings:

Sour Cream with Chives, shredded lettuce, grated Cheddar cheese

Desserts:

Apple Tiramisu

Sopapillas (Cheesecake bars) (I used phyllo dough, as crescent roll dough is strictly an American product)

I made the meats without hot peppers; I cannot eat spicy, and many people don’t like it, so I served spices and tabasco on the side for those who wanted a zing.

I basically set up the kitchen counter as the buffet, with tortilla chips and bowls of guacamole & salsa along the tables.  Needless to say, the whole menu was a hit!  The Apple Tiramisu has become my signature dish, as it’s requested again and again; I couldn’t leave it out, though it’s not Mexican, which is why I included the Sopapillas, for the authentic theme.

* I cooked both of these simultaneously in my crockpot:  I put the beef into a metal bowl that just fit into my crockpot width-wise; the chicken was in the main pot, and then I sunk the bowl up to the rim in the liquid, to get an even heat distribution.  They both cooked beautifully, though occasional stirring of the chicken was a bit tricky.  To serve, I set the bowl into a pan next to the crockpot to minimize mess.

[In gathering the recipes for these links, I was reminded again of why I have Firefox!  If you don’t yet have it, do yourself a big favour and download it as your browser:  It has a function that allows you to look at a basic website without all of the flashing, pop-up annoyances they call “ads”!!]

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Tuna Salad

tuna-salad

Credit: Pinterest

Today I went to a friend’s house to show/help her learn how to make my Bread & Butter Pickles.  I was thinking of all the ways I use these versatile preserves, and one of the things that came to mind is tuna salad:  It can be eaten straight as a main lunch dish, or on bread, or in a tortilla for a sandwich wrap (just top with a bit of torn lettuce and you’re good to go), as a side dish for other main dishes, or even as a dip with crackers as a simple apéro.  The pickles make a lovely addition to this salad; I usually take a whole jar of the pickles, dump it into a blender on high for a couple seconds, and wha-la, a jar of pickle relish!  The relish and juice make the tuna salad snap with taste.

The great thing about this mix is that it can be kept in the fridge for several days; it makes a great, healthy & quick lunch (for adults or kids), a healthy nibble when you just need a bite or two, and can be served in so many ways.

So here’s my recipe for this simple mix; the amounts are really about taste, but I’ll give you an approximation of what I do, and you can add or subtract according to your own tastes.  Word to the wise:  The tuna juice is best used by dividing it evenly into small bowls and given to your cats. 🙂

Tuna Salad

2 cans of tuna in salt water, drained & mashed apart with a fork.

~1/2-3/4  C. mayonnaise (whatever your favourite kind is)

1-2 shallots, finely chopped

~1 Tbs. lemon juice

salt and pepper to taste

1-3 Tbs. pickle relish with juice

Mix all together in a glass or plastic bowl (not metal – the citric acid, and vinegar from the pickles will react with that).  That’s it!  Add a sprinkle of fresh or dried chives for a contrasting colour as a garnish if you want to dress it up a bit for company.

Enjoy!

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