Thank you all for the Kudos. I'm proud to say I didn't have a meltdown after the party since everything turned out fine. Honestly if my hubby hadn't been so calm I probaly would have had a good l-o-n-g meltdown but he was the voice of reason. As for the Town Administrator, I have invited he and his wife for dinner this weekend; it's the least I can do! My children had a blast, igot to see my family from far and wide and everyone enjoyed the food so all is well in my sleepy little town. Here are a couple of pictures we took while setting up:

Here's a couple more tapas recipes plus a gazapacho recipe (cold Spanish tomato soup) and some recipes for sangria... GAZPACHO Makes 6 servings Ingredients: 3 medium ripe tomatoes (about 2 pounds), seeded and cut into chunks 1 large cucumber, peeled, cut in half lengthwise, seeded, and cut into 1-inch pieces 1 medium red bell pepper, seeded and cut into 1-inch pieces 1 stalk scallion, white and green parts, cut into 1-inch pieces 1 clove garlic (1 clove is plenty in this dish) a good drizzle extra virgin olive oil 1 Tbsp red wine vinegar ½ cup tomato juice ½ tsp red pepper flakes Salt freshly ground black pepper Directions Combine the tomatoes, cucumber, bell pepper, scallion, and garlic in a food processor or blender and process until semi-smooth. Add the vinegar, tomato juice, pepper flakes and continue processing just until thoroughly combined with the vegetable puree. Transfer the soup to a bowl and season with salt and pepper to taste. Refrigerate until thoroughly chilled. Check the seasonings before serving. Serve in chilled bowls with a table set with condiments Condiments, etc. to have at the table for self serve: -- Tabasco sauce or similar hot sauce -- finely diced vegetable mix (Roma tomatoes, red onion, green and red peppers, celery and cucumber. -- avocado, diced -- herbed croutons -- chopped cilantro -- sour cream (or, better yet, sour cream whipped with fresh basil) -- salt and pepper ENSALADILLA RUSA Spanish Potato Salad Serves 4 Ingredients 3 medium potatoes 1 large carrot, diced ¼ cup shelled green peas 2/3 cup green beans ½ medium onion, chopped 1 small red bell pepper, chopped 4 small cocktail gherkins, sliced 2 tablespoons baby capers 12 whole anchovy-stuffed olives 1 large hard-cooked egg, sliced thin 2/3 cup mayonnaise 1 tablespoon lemon juice 1 teaspoon Dijon mustard Freshly ground black pepper, to taste Chopped fresh parsley, to garnish Directions In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to a boil and allow to simmer until almost tender. Fold in the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, baby capers, anchovy-stuffed olives, and egg slices. In a separate bowl, thoroughly combine the mayonnaise, lemon juice and mustard. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss. Garnish with chopped parsley and refrigerate. Allow to stand at room temperature for about 1 hour immediately before serving to enhance the salad's flavor. ARTICHOKE RICE CAKES WITH MANCHEGO Serves 6 Ingredients 1 large globe artichoke 2 oz butter 1 small onion, finely chopped 1 clove garlic, finely chopped 4 oz rice 2 cups hot chicken stock 2 oz grated fresh Parmesan cheese 5 oz manchego cheese, very finely diced 3-4 tablespoon fine corn meal olive oil, for frying salt and ground black pepper fresh flat leaf parsley, to garnish Directions Remove the stalks, leaves and choke to leave just the heart of the artichoke; chop the heart finely. Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute. Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes. Season well, and then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours. Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the centre. Shape the rice around the cheese to make a small ball. Flatten slightly, and then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes. Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley. PATATAS BRAVAS Serves 4 Ingredients 3 tablespoons olive oil 4 large Russet potatoes, peeled, and cut to 1-inch cubes 2 tablespoons minced onion 2 cloves garlic, minced Salt and freshly ground black pepper 1 ½ tablespoons Spanish paprika ¼ teaspoon Tabasco Sauce ¼ teaspoon ground thyme ½ cup (4 fl. oz) Ketchup ½ cup (4 fl. oz) mayonnaise Chopped parsley, to garnish 1 cup (8 fl. oz) olive oil, for frying Directions The Brava sauce In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside. The potatoes Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside. Continued Getting it all together Mix the potatoes with the sauce immediately before serving to ensure that the potatoes retain their crispness. Garnish with chopped parsley and serve warm. TORTILLA OR SPANISH OMELETTE (neither name is what you think it is) Serves 4 Ingredients ½ pint olive oil 5 medium baking potatoes, peeled, sliced and lightly sprinkled with salt ½ medium yellow onion, chopped 3 cloves garlic, minced 5 large eggs Salt Directions Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet. Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set. Use a plate to cover the skillet and invert the omelet away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelet back into the skillet on its uncooked side. Cook until completely set. Allow the omelet to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional). Serve warm or at room temperature. Basic Sangria Recipe Makes 4 glasses Ingredients 3 ¼ cups dry red wine 1 tablespoon sugar Juice of 1 large orange Juice of 1 large lemon 1 large orange, sliced thin crosswise 1 large lemon, sliced thin crosswise 2 medium peaches, peeled, pitted and cut into chunks 1 cup club soda Directions Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into cups with ice cubes. White Sangria Makes 8 glasses Ingredients Apple juice, for ice cubes 1 ¼ cups water 1 small bunch fresh mint ½ cup sugar 3 sticks cinnamon 3 ¼ cups dry white wine 2 medium peaches, peeled, pitted and sliced 2 small pears, cut into chunks 2 medium oranges, sliced crosswise 2 small lemons, sliced crosswise 3 cups sparkling apple cider Mint leaves, to garnish (optional) Directions To make the apple juice ice cubes, pour the apple juice into two ice trays and freeze until the sangría is ready to serve. Combine the water, mint leaves, sugar, and cinnamon in a small saucepan, and bring to a boil over medium heat. Reduce the heat and simmer for several minutes. Remove from the heat and allow to cool. Once the mixture has cooled to room temperature, remove and discard the mint and cinnamon sticks. Transfer the remaining mixture to a large serving bowl. Add the wine, peaches, pears, and the orange and lemon slices to the serving bowl. Mix well, and refrigerate overnight. Immediately before serving, mix in the sparkling apple cider and the apple juice ice cubes. Garnish with fresh mint leaves, if desired. Peach and Orange Sangria Makes 6 glasses Ingredients 3 ¼ cups dry white wine 1/3 cup sugar 1/3 cup Triple Sec 1/3 cup peach-flavored brandy 2 medium peaches, peeled and sliced 2 medium oranges, sliced thin and crosswise 1 cup sparkling orange soda 1 cup ginger ale Directions In a large serving bowl, combine all the ingredients except the orange soda and ginger ale and mix well. Refrigerate overnight. Immediately before serving, mix in the orange soda and ginger ale. Serve over Ice. * Lemons and cherries may be added too, for an additional splash of color. Fruity Sangria Makes 18 glasses Ingredients 8 cups dry red wine 8 cups apple juice 1 small grapefruit, cut into eights 1 medium orange, sliced thin crosswise 1 medium lemon, sliced thin crosswise , seeded 1 small pear, diced 1 medium apple, diced Directions Combine the wine, apple juice, and grapefruit pieces in a large pitcher. Mix well, cover and refrigerate overnight. The following day, add the orange and lemon slices to the wine. Refrigerate for a further 3 hours. Add the pear and apple to the mixture, then allow to stand for a further 1 hour to absorb the flavor fully. Mix well and serve over ice. Joe

I love, love, love short ribs. This is a rich dish, so a little goes a long way. I serve them in a bowl-y plate on top of mashed potatoes to which I've also mashed celery root It's a fatty cut and can be prepared the day before so the fat can harden and be easily removed. Great, easy dish. Braised Short Ribs of Beef 3 T. Flour 2 t. Salt Pepper, to taste 2 t. Rosemary 4 lbs. Beef short ribs, rinsed and dried Vegetable oil 1 C. Chopped onions 3/4 Cup Chopped celery 2 C. Chicken stock - boiling (can substitute chicken broth) Preheat oven to 300°. Combine flour, salt, pepper, and rosemary. Dredge ribs in seasoned flour. In skillet, heat 2 T. oil and add onions and celery, sauté for 5 minutes. Transfer vegetables to heavy Dutch oven with lid. Add 2 T. oil to skillet and brown ribs on all sides. Add extra oil as needed. Transfer ribs to Dutch oven. Add boiling chicken stock to ribs and cover tightly. *Bake 3 hours. Skim off excess fat and reduce gravy until thickened. *Alternatively: Simmer ribs slowly on stove top. Notes: Can cook one day ahead, chill, and remove fat layer from gravy. Heat slowly for 45 minutes before serving. Serving Ideas: Wonderful served over mashed celery root, mashed potatoes, or wild mushroom risotto. ====================================== Red Wine Braised Ox Tails 2 750 ml Bottles Dry red wine 12 large oxtail pieces (about 6 pounds total) 1/2 stick unsalted butter (1/4 cup) 5 shallots 5 garlic cloves 2 medium carrots 2 medium leeks (white parts only) 1 medium onion 2 celery ribs 3 fresh thyme sprigs 3 bay leaves 1 bunch parsley stems 4 Cups Chicken broth Preheat oven to 325°F. In a 4- to 6-quart heavy saucepan boil wine until reduced by about half (about 3 1/4 cups). Trim oxtails and pat dry. Season oxtails with salt and pepper. In a deep heavy ovenproof kettle just large enough to hold oxtails in one layer heat 1 tablespoon butter over moderately high heat until foam subsides and brown half of oxtails on all sides, transferring to a bowl. Brown remaining oxtails in 1 tablespoon butter in same manner and transfer to bowl. Coarsely chop shallots, garlic, carrots, leeks, onion, and celery. Add vegetables to kettle and cook in 1 tablespoon butter over moderately low heat, stirring, until softened. Arrange oxtails over vegetables and add reduced wine, herbs, and enough broth to just cover oxtails. Bring liquid to a boil and braise oxtails, covered, in middle of oven 3 to 3 1/2 hours, or until meat is very tender but not falling off the bone. Transfer oxtails with a slotted spoon to a bowl and keep warm. Pour braising liquid through a fine sieve into a large saucepan and discard solids. Boil liquid until thick, shiny, and reduced to about 1 3/4 cups and whisk in remaining tablespoon butter. ============================================= Chicken Sorrentino 6 Boneless, skinless chicken breasts, pounded very thin 2 T. Butter 1 Eggplant, peeled and sliced into ½-inch diagonal slices 1 Egg, beaten 2/3 C. Flour 1 C. Seasoned breadcrumbs Cooking spray 1 C. Sherry 1 C. Chicken stock (or canned broth) 6 Slices prosciutto 6 Slices mozzarella Preheat oven to 375° F. Lightly coat a jelly roll pan (cookie sheet) with oil. Coat eggplant slices with flour, then dip into egg, then breadcrumbs. Place eggplant slices on cookie sheet and bake for 20 minutes While eggplant is cooking: Heat large skillet and melt butter. Brown the chicken cutlets for a few minutes until golden brown. Remove from skillet, set aside and keep warm. When eggplant slices are tender, remove from oven and set aside. Over medium-high heat, add sherry and chicken broth to skillet, scraping up all brown bits (deglazing the pan) Cook for about 2 minutes, reducing sauce somewhat. Add chicken cutlets back to pan and top with a piece of prosciutto and a piece of eggplant. Spoon some sauce over the top and cover for 2 minutes, over medium-high heat. Remove cover and top with mozzarella slices. Cover and heat over medium heat for 1 minute or until mozzarella melts. ====================================== i like to serve this with Spaghetti. Chicken Saltimbocca Lidia Bastianich Ingredients Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded Salt and freshly ground pepper 8 large sage leaves 4 thin slices prosciutto di Parma All-purpose flour, for dusting 2 tablespoons extra-virgin olive oil 4 tablespoons unsalted butter, cut into tablespoons 1/4 cup plus 2 tablespoons dry white wine 1 cup chicken stock or low-sodium brot Directions Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess. Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet. Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes. Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve. =================================== For guests who like salmon... Pecan-Crusted Salmon with Mango Salsa 8 Salmon filets 2 C. pecans 1 T. Garlic 1/2 t. Salt 1/4 t. cayenne pepper 1/2 C. Mayonnaise Mango Salsa Preheat oven to 400°. Grind pecans into a course meal. Mix together garlic, salt, and cayenne. Coat filets with mayo, then dip into pecans, coating thoroughly. Place filets on cooking rack set in a baking pan. Bake for 15-20 minutes, or until fish is cooked through. Serve with mango salsa. Mango Salsa 2 Mangos, skinned and cubed 1/2 Red onion, diced small 1 teaspoon Orange zest 1 ounce Orange juice 1 ounce red wine vinegar 1 bunch cilantro, chopped 1 Jalapeno pepper, seeded, minced Mix all ingredients and let sit for 2 hours. ================================================ Pork Medallions in Mustard-Caper Sauce 1 Pork tenderloin 2 Cups Bread crumbs, seasoned, Fresh or packaged 1 Egg, beat it up 3/4 Cup Flour 4 Tablespoons Butter 4 Tablespoons Cooking oil Mustard-Caper Sauce Slice tenderloin into 1/2-inch medallions Pound medalions into 1/4-inch rounds Dredge each medallion in flour, then egg, then breadcrumbs Lay on wax paper until ready for frying Melt 1/2 the butter in heavy, large skillet over medium-high heat Add 1/2 the oil when foaming subsides Add pork to skillet in one layer, being careful not to crowd. Cook for 2 minutes per side. Remove and keep warm in a 250° oven Cook remaining medallions and keep warm. Prepare Mustard Caper Sauce Arrange medallions slightly overlapping on plate and drizzle with sauce. Mustard-Caper Sauce Notes: This sauce is usually prepared in a skillet that was used to saute pork tenderloin medallions. The pan drippings from the pork provide added flavor to the sauce. 1 Tablespoon Butter 1/4 cup Sliced shallots 1 Cup Chicken broth or stock 2 Tablespoons Heavy cream 1 1/2 Tablespoons Drained capers 1 Tablespoon course-grain Dijon mustard Melt butter over medium-high flame. Add shallots and stir 1 minute. Add chicken broth and cream. Mix in capers and mustard and stir for 1 minute. Simmer until sauce is thick enough to coat the back of a spoon, about 8 minutes. Serve sauce over pork tenderloin medallions. ====================================== Chicken Breasts with Sun-Dried Tomato Cream Sauce Bon Appetite 1999 Serves 4 Notes: Make extras sauce and toss with cooked pasta; then plate. Add sliced, pan-cooked chicken breasts if desired. To make just the sauce saute the shallots, garlic and sundried tomatoes, then add wine and reduced to almost nothing. Add the chicken stock or broth and reduce by half. Add the cream and reduce until desired consistency. 4 tablespoons olive oil 4 boneless skinless chicken breasts 1/2 cup sun-dried tomatoes, oil-packed, coarsly chopped,drained 2 large shallots, thinly sliced (about 1/2 cup) 4 garlic cloves, minced 1/2 cup dry white wine 3/4 cup Chicken stock , or broth 1 cup whipping cream Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 4 minutes per side. Transfer chicken to plate; tent with foil to keep warm. Add remaining 1 tablespoon oil to drippings in skillet. Add sun-dried tomatoes, shallots and garlic. Reduce heat to medium and sauté until shallots are tender, about 5 minutes. Add cream and bring to boil, scraping up any browned bits. Mix any accumulated juices from chicken into sauce. ========================================

What time of day is the lady's-only shindig? I can see an English tea if a luncheon or an afternoon get together. Toss in a quiche for heartier appetites (depending on how many people will be attending). I think the Spanish food theme could be great - have two or three types of paella - say one vegetarian, one with chicken, sausage or whatever, and one with some shrimp (look for sales now and freeze in advance) and perhaps sausage. Do other people bring sides? If not, there are some inexpensive tapas ideas available. The Moroccan idea would also be great, a vegetarian tangine and a chicken (or if you find some inexpensively, lamb) tangine. Find a small tangine pot just to set at the center of the table or sideboard for pretty, and use regular cookware to cook for the numbers you probably will have. Mexican - last year for Cinco de Mayo I made a big pot of vegetarian chili, had toppings by it, and I had a taco bar with a variety of choices. Worked out really well, especially considering all the food restrictions among various guests (vegetarian, bean allergy, lactose intolerant, gluten-free...)