tricia, consider a huge pot of crab/shrimp boil to include shrimp, sausage, corn, potatoes, etc. We cook ours in a huge pot on a propane burner . Often we include mussels and clams & I've even included scallops. Living by the Chesapeake - I actually steam the seafood - more then boil. each type of the food is prepared ahead in cheesecloth or net bags if I can get them, so I can control the timing. Dump on a paper covered table - or serve on fun platters & trays or boxes. serve with lemon slices, Old Bay, cocktail sauce, etc It is easy and people love it.
This sounds like great fun at your marina! Enjoy it

Well, first I'd make a huge triple/quadruple+ batch of Jessica's lime chipotle marinade/dipping sauce, it's outstanding with fish and makes a darned good salad dressing as well.

Lime-Chipotle Sauce
Food processor:
1/2 cup honey
2 tablespoons minced canned chipotle chilies in adobado sauce (WAAAY too much for me, the heat wus)
3 tablespoons brown mustard
1/2 cup lime juice
1 1/2 tablespoons minced garlic
1 teaspoon ground cumin
1/2 teaspoon ground allspice
1/2 cup chopped fresh cilantro
Season with salt and pepper
Serve sauce as a marinade grilled meats, poultry, and fish if your guests don't get to it first with tortilla chips. Makes 1 1/2 cups.

More than that, LOL? OK, I don't think I'd try to cook if I wanted to enjoy the party, I'd make something that could be done ahead and kept on ice and I'm assuming you don't want to bake bread. Maybe KatieC's savory hot pepper jelly cheesecake?

Katie Cs Hot Pepper Jelly Cheesecake
Try varying the nuts and herbs -- but not the hot pepper jelly!
1/4 cup pine nuts
8 ozs. cream cheese, at room temperature
1 cup hot pepper jelly, preferably red
2 cloves garlic, finely minced
1/4 cup chopped fresh cilantro
5 ozs. sharp Cheddar cheese, grated (about 1 1/4 cups)
sliced bread, crackers or Belgian endive cups
PREHEAT the oven to 325 degrees. Place the pine nuts on a baking sheet and toast in the oven until golden, about 8 minutes. Set aside.
PLACE the cream cheese, 1/2 cup of the jelly, garlic, cilantro and Cheddar cheese in a food processor. Process until evenly blended.
LINE the bottom of a 7-inch springform pan with parchment paper. Spray the sides of the pan with nonstick spray. Add the cheese mixture. Refrigerate for at least 2 hours.
SPREAD the remaining jelly evenly across the top surface and sprinkle on the pine nuts. The recipe can be completed to this point up to 24 hours before serving.
TO serve, carefully remove the sides of the pan. Transfer the cheesecake to a serving plate. Serve chilled with sliced bread, crackers or endive cups.
-- "Fast Appetizers" by Hugh Carpenter and Teri Sandison

For a salad, I like this, a kind of variation on three bean salad and you can vary the vegetables as you like.

Shoe Peg Vegetable Salad
1 can shoe peg white corn; drained
1 can French-cut green beans; drained
1 can small peas; drained
1 small jar pimento
1 cup onion; chopped
1 cup celery; chopped
1 cup green pepper; chopped
sliced mushrooms
Dressing:
1 cup sugar
¾ cup vinegar
½ cup salad oil
1 tablespoon water
½ teaspoon salt
1 teaspoon pepper
Bring dressing ingredients to a boil, cool. Pour over the vegetables and marinate in refrigerator overnight

Then, of course, there's always the decadent and delicious. I think this came from Lori, but I've had it for so long that it was saved before I learned to put the name with the recipe!

SWEET POTATO GRATIN WITH SMOKED CHILES

This dish is close to aphrodisiacal. As it bakes, the heavy cream is absorbed by the potatoes, so the gratin is firm, not creamy or soupy. The chipotle pepper adds a surprising jolt of spice.

2 1/2 cups heavy cream
1 canned chipotle pepper (or to taste)
3 medium sweet potatoes, peeled and sliced thin
Salt and freshly ground pepper (optional)
Preheat the oven to 350°F.

Puree the chipotle with a little of the cream (about 1/4 cup). Then stir in the remaining cream.

In an 8 by 8-inch baking dish, arrange a fourth of the sweet potatoes, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining potatoes and cream, forming 4 layers. May be prepared up to this point one half hour ahead, covered, and refrigerated.

Bake for 1 hour, or until the cream has been absorbed and the potatoes are browned.

Have fun and good luck.

Annie

magothyrivergirl,

What a great idea!

I made this cioppino a couple months ago & it turned out terrific. I used snapper, shrimp, scallops, Alaskian king crab legs broken into pieces, & quahogs.

{{gwi:1523209}}

I wonder if I could adapt the recipe to get the same flavor combination but without the 'soup' part? In other words, cook the various seafood & fish in the broth...add pieces of corn-on-the-cob, red potatoes, & sausage...then drain & pour onto the paper covered table?

Would that just make a mess?

Could I use the broth & then cook each ingredient separately in a 'make-do' cheesecloth bag...pull from the broth, cook the next ingredient..so on & so on. That way the components wouldn't be as soupy?

Whatcha think? How many 'times' the recipe would you suggest? I'm thinking maybe 4? That might be enough for everybody to have a bit or two of one of the ingredients?

Here's the recipe I used:

CIOPPINO

¼ Cup Olive Oil
2 Onions, Chopped Small
4 Cloves Garlic, Minced
2 Tablespoons Tomato Paste
1 Teaspoon Oregano
1-1/2 Teaspoons Salt
1 Teaspoon Black Pepper
1 Teaspoon Red Pepper Flakes
1-1/2 Cups Good Quality Red Wine (I used Trinchero Family Cabernet Sauvignon)
1 Cup Chicken Broth
1 Cup Fish Stock
1 28 Ounce Can of Whole Plum Tomatoes, juice reserved
12 Clams Quahog Clams
¾ Pound Shrimp, Peeled, De-veined but with the tail left on
1 Pound Sea Scallops
1-1/2 Pounds Alaskan King Crab, in shell & Cut into 2"-3" Pieces
1 Pound Snapper, Cut Into 2" Pieces
Basil, One Good-Sized Bunch, cut into a Chiffinade
Lemon Slices, Garnish

In the olive oil, sauté the onions with the oregano, salt, pepper, & red pepper flakes for about 5 minutes or until onions are nicely wilted. Add garlic & sauté another minute. Then, stir in the tomato paste. Add the red wine & simmer until reduced by about half (about 5-7 minutes over medium heat).

Add the chicken broth, fish stock, & tomatoes plus the reserved juices. Crush the tomatoes with a wooden spoon. Simmer for 30 minutes. After simmering, the broth may be refrigerated & reheated to continue finishing the dish & cooking the seafood.

Bring the broth to a strong simmer & add the crab and clams. Cover & cook for 5-10 minutes. After 5 minutes start checking to see if the clams have opened. Discard any clams that haven't opened after 10 minutes. After 10 minutes of simmering, remove the clams & crab with a slotted spoon to a bowl.

Put the shrimp, scallops, & snapper into the broth, cover & simmer for about 5 minutes. Return crab & clams to the stock pot, stir & simmer for another 2 minutes.

Pour into large serving bowl & top with the basil chiffinade. Garnish with the lemon slices. Serve with warm sourdough bread.

Thanks,
Tricia

Nancy, you were posting the same time I was so I didn't see the recipes you suggested until now.

Jessica's lime chipotle marinade/dipping sauce & grilled chicken sounds really good & easy. I'd have to use the BBQ back at the house though. :(

Hmmmm, I'm wondering if I could use the marinade & create some sort of cold grilled chicken salad? I could make that tomorrow & do nothing on Saturday except party.

The seafood sounds sooo good though...

/tricia

LOL, tricia, you are scattered. I'm Annie, not Nancy.

Annie

Oh D@mn, Annie. I'm sorry. I'm not 'scattered'. I'm stoned. I took a pain med at 8:45. :))

/t

We did the following recipe for wings for a golf outing. Made the sauce ahead of time, grilled the wings ahead, then the day of we heated the wings in the oven and put them into a turkey roaster (one of those electrical types that is like a giant crock pot) then poured the sauce over. Tossed them around to make sure they all had sauce on them. They held very well and everybody loved them. I think we did about 500 wings and it was easier then it sounds, they cook pretty fast.

TROPICAL HOT WINGS

2½ lbs chicken wings
2/3 C Kosher salt
1/3 C sugar
1 qt water
Black pepper to taste

Remove wing tips and cut each wing into two parts. In a deep bowl combine kosher salt, sugar and water. Add wings to the brine and refrigerate for about 30 min. or up to 6 hrs.
Remove wings from brine , rinse and pat dry with paper toweling. Sprinkle with pepper.
Grill over charcoal fire which is not overly hot as you don't want to burn the wings. Remove from grill as they cook (approx. 8-10 min) and place in a 9X13 pan or similar container. Toss with sauce and serve. Can also be held in a 200° oven or held in a crock pot on low.

Sauce

1 C water
1-6oz can of pineapple juice
½ C vinegar
1 C sugar (add more to taste)
6 oz hot sauce (I use Tabasco)
1 orange
2-3 Tbsp ground red cayenne pepper (adjust to taste, 2 will give med heat and 3 will be hotter)

Slice the orange with the rind on in ¼ in thick slices, removing any seeds. Combine with rest of sauce ingredients in saucepan. Bring to a boil and simmer until reduced to a syrup consistency, 1-2 hrs. Strain to remove orange pieces while sauce is hot.

Sauce will thicken more as it cools. I have used it for a dipping sauce when just wanting to do a few wings. Keeps well in refrigerator for weeks.

Other ideas...mostly prepped at home, then you can really enjoy the party... CHICKEN, APRICOT and HAM LOLLIPOPS 1 1/4 cups apricot jam 2 Tb Dijon mustard 3 cups bread crumbs 1 lb chicken tenders (about 16 pieces) 16 bamboo skewers soaked in water for 30 minutes 8 oz deli ham, halved crosswise Preheat oven to 450 F. Lightly oil a large baking pan. Reserve 1/2 cup jam. Stir together the remaining jam and mustard for the dipping sauce. Spread the bread crumbs on a plate. Thread each piece of chicken lengthwise onto its own skewer. Wrap each with a piece of ham, and then brush with some of the reserved jam. Roll in bread crumbs, pressing with your fingers to stick it on as needed. Arrange the skewers onto the pan. Bake, turning once, until bread crumbs are golden and chicken is cooked through, about 20 minutes. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Crab Muffins 1 pound crab meat, cooked and drained (reserve juice) 1/2 cup finely chopped onion 1/2 cup finely chopped celery 2 eggs, beaten 1 teaspoon prepared mustard 1 teaspoon Worcestershire sauce 8 to 10 slices white bread, crumbled 1 tablespoon butter In a skillet over medium heat melt the butter; stir in the onion and celery. Sauté for about 4 minutes, or until the onion is translucent. In a large bowl mix crab, beaten eggs, celery and onion mixture, Worcestershire sauce and mustard. Gently stir in the bread crumbs a little at a time, until the mixture resembles a moist stuffing. If too dry, add some of the reserved juice from crab meat. Grease muffin pan cooking oil spray. Fill each muffin cup two\-thirds full. Bake at 350°. for 45 minutes or until an inserted toothpick comes out clean. The crab muffins freeze well for about 6 months without freezer burn

South West Egg Rolls

2 C cooked chopped chicken breast meat
2 Tbsp oil
¼ C finely chopped red pepper
¼ C chopped green onion
½ C black beans, rinsed and drained
¾ C frozen corn
¼ C jalapeno peppers, chopped fine
¼ C frozen chopped spinach, thaw and squeeze out extra moisture
1 Tbsp parsley or cilantro, chopped
1 Tsp chili powder
1 Tsp ground cumin
1 Tsp salt
¼ Tsp cayenne pepper
2 C shredded Mexican blend cheese
10 flour tortillas, 6 inch, may need more.
oil for deep frying

Heat 2 Tbsp of oil in a 10" skillet over med heat. Add red pepper and green onion. Cook about 5 minutes, till tender.
Add chicken, black beans, corn, jalapenos, parsley (or cilantro), spinach, chili powder, cumin, salt and cayenne. Stir while cooking about 5 minutes. Stir in cheese and remove from heat.

Warm tortillas in microwave for about 1 min, to make more pliable. Spoon approx. two big tablespoons of filling in a tortilla, fold in the sides and roll up. Secure with toothpicks. I just keep filling tortillas until filling is used up. Place in a 9X13 pan, cover and freeze about 6 hrs. Heat oil in a deep pan to 375°, fry frozen egg rolls about 10 min, until golden brown. Drain on paper towels.

I have cooked without freezing but the freezing really does help to hold the rolls together and keeps the filling in place. Don't forget to remove the tooth picks before serving.

Serve with sour cream or a raspberry dipping sauce.

Blue Cheese Potato Salad 3\# cooked red potatoes, cooled and chopped ¼ C dry white wine ½ tsp salt ¼ tsp pepper ½ C mayo (Hellman's) ½ C sour cream 1½ Tbsp Dijon mustard 4 oz. blue cheese, crumbled 3 green onions, chopped fine 1 C coarsely chopped celery In a large bowl combine potatoes, wine, salt and pepper. Let sit until the wine is absorbed by the potatoes, about 30 minutes. Combine mayo with remaining ingredients. Add to potatoes and stir well. Allow about 30 minutes for flavors to combine before serving.

I also have a wonderful recipe for a Blue Cheese Cheesecake. It's made in a regular spring form pan and served in thin wedges, very rich. Let me know if you are interested, guess I've never posted it, as it isn't typed up on my computer.

Nancy

Tricia, I just thought of another that you might be able to adapt...mix the rice in and serve from a crock pot...

Shrimp, Chorizo, and Peas in Saffron Sauce

posted by: Karigraphy-CF

Under 30 minutes
From Rick Rogers, The Carefree Cook book

1/2 t. saffron threads
1/2 C. dry white wine, such as Sauvignon Blanc or Pinot Grigrio
2 T. olive oil, divided
1-1/2 pounds large (21-25 count) shrimp, peeled and deveined
3 oz. smoked chorizo, cut into thin slices (you could double or triple this amount if you really like chorizo)
1 medium onion, chopped
1 medium red bell pepper, seeded and cut into 1/2-inch dice
1 garlic clove, minced
1/2 t. dried oregano
2 t. cornstarch
1-1/2 canned reduced-sodium chicken broth
1 C. thawed frozen peas
Salt
Crushed hot red pepper
Rice
Heat a small skillet over medium heat. Add the saffron and cook, stirring often, just until the threads are very aromatic and lightly toasted, about 1 minute. Transfer to a small bowl, add the wine, and set aside to steep.
Heat 1 T. oil in a 12-inch nonstick skillet over medium-high heat. Add the shrimp and cook, stirring occasionally, just until the exteriors turn opaque, 2 to 3 minutes. (Don't cook all the way through at this point.) Transfer the shrimp to a plate.
Heat 1 T. oil in the skillet over medium heat. Add the chorizo and cook, stirring occasionally, until the sausage is lightly browned, about 2 minutes. Add the onion, red pepper, and garlic. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Stir in oregano.
Sprinkle cornstarch over the broth and whisk to dissolve.
Add the wine-saffron mixture, then the broth to the skillet and stir well. Add the shrimp and peas and bring the liquid to a boil. Cook until the shrimp are cooked through and the sauce is slighly thickened, about 1 minute. Season with salt and crushed red pepper. Serve hot, spooned over the rice. Makes 4-6 servings.

Nancy

I am going to make your Cioppino Recipe! Thanks for the recipe

The crab boil is way, way easier!!!! And very forgiving as long as you don't seriously overcook the seafood. You don't serve the broth, no sauteing, or prep except bagging the food. I take this each year to a family Christmas Dinner & cook it there outside in the freezing cold. It is always the Hit.
I use ZATARAIN'S Crawfish, shrimp & CRAB BOIL in Bag. It comes in a yellow & Blue 3 oz box ( I am sure your fish monger has it)
Basically, I follow those directions using the spice bag or 2 depending on the pot size and amt of food ( or I do 2 batches.) Since it is a crime to boil crabs here :) - I use the insert in the crab pot to elevate the crabs. Bring the liquid to a rolling boil. I layer the round red potatoes, the sausage- any kind packaged fully cooked Hillshire farm smoked works great, then the live Chesapeake Bay blue crabs - not in a bag. At the right cooking times I add the other seafood , bagged according to how long they need to cook.
Lift the bags out with tongs, draining the liquid, cut the bags open & serve.
You dispose of the liquid. It is all eaten with your hands, although I do provide utensils and crab mallets, but it is a great meal for grazing and buffets.
You can leave the crabs out - in winter I substitute crawfish (obviously not local to here, but fun & looks cool). It is so very easy & so impressive, sometimes I feel quilty. You won't have to stand over this dish. It will take about 30 mins of your time there, but once it is done, so are you. and the great part, you don't have to worry about keeping it cold or hot, and it is safe to eat hours later. Unbeleivably easy - it takes longer to shop for the fesh seafood. If you decide to do this, I will help you with the amts.

All these recipes look delicious!
Nancy - 500 wings is a lot of wings! Is your blue cheese cheesecake a dessert? I would be interested in the recipe, when you have time - None of my recipes are typed, or in any order for that matter. I know how time consuming it is to type them out. My goal when I ever get to retire is to organize and get them on my computer!

At a few potlucks I've notice that a lot of meat dishes were brought and not so many sides. My advice would be to go for vegetable dishes or salads. However, seafood does complement other seafood and I certainly would enjoy a seafood soup or hors d'oeuvre with the fluke. Man, this sounds like a good time.

Jim

magothyrivergirl,

OK, I'm with you. Up here, that would be a 'Lobsta Boil'! lol

The problem is cost of the lobster for 150 people? We're one of the owners at the marina so I don't mind springing for $300, or so, towards good eats; but combined with the other seafood, sausage, etc. a lobster boil would blow the budget. Plus, in August, we have an annual pig roast at the marina with fresh caught tuna (from our boats) and a lobster boil is always part of that feast...along with a live band, dancing, & 'whatnot'.

That's why I was wondering if I could somehow convert the cioppino recipe to something comparable...but, since it was flavored different & had snapper but no lobster people wouldn't make the association that I was just being cheap. :) They'd just think it was a different dish??

I've decided to definitely do seafood & I would love some help with quantities!

/tricia

Yes Jim...it's always a lot of fun. Much good-natured competition for the largest fluke! Everybody springs for $10/person entry fee so we have enough money for fun prizes. The top 3 fish get fairly cool boat-related/fishing prizes & then we give out another 25 prizes that are more like joke stuff or gift certificates at West Marine. Everybody gets a ticket & the lesser prizes are handled like a raffle. Very fun. We've got several fire pits & roast marshmallows in the evening and a couple of the guys play pretty mean guitar so we have 'entertainment'.

I've copied & pasted every recipe here. By using one a week, I've got enough goodies here to last me the rest of the season for our regular Saturday night shindigs. Thanks so much. I've got to get back into the swing of cooking again!

/tricia

yes, "Lobsta Boil"!!!! - (except I mostly steam like I said). We catch our own crabs off our dock during the summer and when we don't catch enough, I stretch it with the Seafood boil & even the hardcore crab pickers gobble up the shrimp & clams. What if you stuck to just alot of steamed shrimp. Then the comparison of the Lobsta boil would be eliminated.
Everyone loves a huge pile of seasoned steamed shrimp - unpeeled. I think you could stay in budget. how much is shrimp is your area? I prefer to get the shrimp out of U.S. waters vs the thai or who knows where else, they sell at the clubs.

Another Shrimp suggestion - I posted this for Stacy on her key limes thread and read somewhere she loved it. It is supposed to serve 6.
For that many people, I would either skewer 3 shrimp per OR grill them unskewered and present on a platter in a mound. this is great grilled ahead of time & served at room temp - also great the next day cold. More work, but definitely different flavor & still simple and impressive. I use regular limes most of the time.

This is delicious and makes a beautiful presentation. It can be cooked ahead of time and served at room temperature. I use 2 bamboo skewers (soaked at least 30 mins) threading thru the top portion and tail.
Serve with rice or pasta salad and a vegetable.

Rum Glazed Spicy Shrimp
(recipe from my local grocer's ad that was featuring Key West Pink Shrimp)

2 1/2 lb shrimp
6T light Rum (4T + 2T)
2T fresh Key Lime juice ( I have also used regular limes)
2 T olive oil (see note)
3 garlic gloves, minced
1/4 tsp red pepper flakes (I use more)
1/4 tsp salt
1/4 cup packed dark brown sugar
1T cider vinegar

Peel shrimp, keeping tails intact. Place in bowl with 4T of rum, key lime juice, oil, garlic, red pepper flakes & salt. Toss to coat throughly. Cover; marinate in frig for 30 - 60 mins.
In small bowl combine brown sugar, vinegar,& remaining 2T rum. Stir.
Thread shrimp on skewers. Lightly brush with brown sugar glaze.
Grill over med - hot fire about 3 minutes per side, brushing w/ additional glaze until shrimp are opaque.

Note: For more zing I use 1T olive oil + 1T hot chili oil

Cioppino would likely be a nice contrast to whatever others bring. But, in a pot luck, you never know.

There is no set formula for cioppino. Feel free to sub the seafoods in your recipe. I encourage you to use local, or semi-local (such as Maine mussels if Connecticut ones aren't available), seafoods. But that's just a personal preference of mine. Definitely serve it as a soup.

Jim

Ceviche?? Your choice of fish.

No cooking, spicy as you like, all prepped the day before.

Served cold, no "creamy stuff" in case it's really warm.

Deanna

Here is a great one that we enjoyed last year and now that I'm posting I will be making it again soon. Loved this stuff and could make a meal out it for myself...not sure if it's what you would call a normal side or not????

From our good and evil friend Jessica....

Spicy Cold Soba Noodles

1/3 cup soy sauce
1 tbls molasses

1/4 cup brown sugar
1/4 cup tahini
1/4 cup sesame oil
1/4 cup chili oil
3 tbls balsamic or red wine vinegar
1/2 bunch thinly sliced scallions, white and green

1/2 lb soba noodes

Place soy sauce in a pan over high heat and reduce by half. Turn heat to low, stir in molasses, and warm briefly. Transfer to a serving bowl. Add brown sugar through scallions and whisk to combine.

Bring a large pot of water to boil. Add noodles; bring back to a boil, and cook, stirring occasionally, until they just begin to soften, about three minutes.

Have ready a large bowl of iced water. Drain noodles, plunge in iced water, and drain again (I just rinse with cold water in the colander). Transfer noodles to the serving bowl that has the sauce, toss well and chill.

From City Cuisine by Feniger and Mil

David

I don't have anything to add but want to say you guys RAWK!

These are some great recipes!

(cutting and pasting)

Gosh, David...

I don't think the soba noodles are what I'm looking for tomorrow but it's on my menu for Sunday! DH & I will both love that dish. So perfect for summer. Toss some chicken on the grill, the soba noodles & fruit salad...done...dinner!

Thanks!
Tricia