Forgot to mention our weather is still hanging at 105ish degrees.
Suggestions?
Thanks!

Garlic soup would be perfect.

Jim

I'd love the recipe for your paella salad. Care to share?

Garlic soup sounds, well, garlicky! I've never tasted it, but I'd be a little shy about serving so much garlic to a group I'm going to be chatting with for the night...

If it's still so hot, how about a cold soup? Cucumber?

Paella salad looks delish!

AM
The Dinner Chronicles

A green salad would be my choice, with a simple vinarette dressing. Cool and prepped ahead.

A green salad would be good. I would add warmed goat cheese rounds to it. I think you need some cheese.

Thanks for the suggestions!
I have made an all salad party before, it is quite refreshing, and greens really do compliment the Paella, I was hoping to change it up a bit this go round.
I've never made cool cucumber soup before, do you have a favorite recipe AM?
I'd be happy to share the recipe Opkikid :)

Paella Salad

1 cup good olive oil
2 cups long grain rice
5 cups chicken stock
2 generous pinches saffron
1-1/2 teaspoons salt
1/3 cup red wine vinegar
1-1/2 pounds medium sized shrimp, cooked, peeled (Costco)
1/2 cup julienne slivers red pepper
1/2 cup julienne slivers green pepper
1 cup green peas (I use uncooked frozen)
1/2 cup halved black olives (a mix of greek olives are good)
1/4 cup chopped parsley
1/4 cup chopped chives or green onion

1.In large heavy bottomed pot with lid, heat 1/4 cup of the oil over medium high heat. When oil is hot add the rice and cook, stirring until it is opaque, 2-3 minutes. Add the stock, saffron, and 1/2 tsp. of the salt. Stir well to dissolve saffron and bring to a simmer. Lower the heat and cook, covered, until all liquid has been absorbed, about 20 minutes. (try not to over cook)When rice is cooked, remove and turn out into a large shallow bowl or pan and let cool to room temperature.
2. To assemble the salad, place the vinegar and the remaining 1 teaspoon salt in a large mixing bowl. Whisk in the remaining 3/4 cup olive oil. Add the shrimp, red and green peppers, peas and olives. Let marinate 10 minutes. Then add the rice, parsley and chives. Mix well.
3. Serve at room temperature or slightly chilled.

Deborah I agree with some of the others - a nice salad and bumble I love the idea of the cheese rounds. This recipe I have made of Ina's and is good.

Deborah I love garlic soup by the way!:) Sounds like a super dinner.

Here is a link that might be useful: Warm Goat Cheese Salad

I don't understand the objection to garlic soup. It seems a perfect match to me.

Garlicky? Does that mean we should never serve garlicky foods to quests?

Hot? Never serve a hot dish during hot weather? Seems like a good contrast to the cold entree. As you say, the paella salad is filling enough to stand on its own. The soup can be a small portion, just to please the palate.

I like cucumber soup very much, but I don't see it as an accompaniment to paella or paella salad. I think of it more as a salad actually and as an accompaniment to a hot and spicy dish.

I think you first thought was best. Both are Spanish and complement each other nicely. That's my opinion. You asked for it and you got it! :-)

Jim

Deborah, I think your garlic soup sounds wonderful, but I would probably serve it as a first course rather than with the paella salad. Separating a meal into courses not only adds a bit of elegance even to a casual party, but it allows guests to really concentrate on the flavors of what you serve.

I actually enjoy a hot soup on a hot day, as it makes me sweat a bit, which cools me off before the entree. But, if you want a cold soup, a nice gazpacho, if you have access to vine ripened, summer tomatoes would be wonderful, and a flavor your guests will soon remember with longing.

I was thinking gazpacho, too.

I love garlic but I tend to avoid it if I have to be with others the following day who haven't shared my dinner. I used to have lunch with my coworkers at a spot known for its liberal use of garlic. I learned quickly to bring home at least some garlic bread to give my (now ex) husband or he complained about my breath all evening!

That salad looks incredible. I must have one soon.

I like the idea of a soup course and have no problem with either the garlic soup or the gazpacho. I don't understand the problem with serving garlic to guests either. Also, any garlic soup I've ever had has been wonderfully mellow.

Ann

I don't think anything is wrong with garlic soup. I love it and don't think that it is too much garlic. I was just thinking about temperatures being 105 that she stated above. I love soup but most people complain when temps. are that high and having hot soup.

I agree with rachelellen's comments and the ones which followed. Either garlic soup or gazpacho would be good. Definitely the soup should be a separate course for the reasons she gave.

Am I getting too invested in your party? After all, I have only been invited to comment, not to attend. :-)

Jim

I'd love to serve every single one of you, thursday evening say around 7ish? LOL!
The garlic soup I was considering is a creamy mellow type as Ann commented about. As a first course for sure.
If I do end up serving the soup, I'll end the meal with the deeelish Lemon Creme Sandwiches with a few raspberries scattered atop.
Sound about right?

Here is a link that might be useful: Lemon cream sandwiches

( Oh! Dear! And she lives in Palm Springs, too....
Who'll pick me up on their way?...I could be ready about 9 tomorrow morning...)
Linda C

Oh yum!

I don't have a sweet tooth, and am rarely interested in desserts...but I do like lemon, and those lemon cream sandwiches sound wonderful, like something I'd make for a party and even eat one myself!

I am copying that one!

deborah_ps:

I'm just pulling this thread forward to thank you for posting your Paella Salad recipe. I threw a very last minute party last night. I had a mix of Bulgarian and American friends, and I invited people over before I knew what I was making. One friend told me she was bringing Tarator (cold yoghurt, cucumber, dill and garlic soup), another offered to bring pork for the grill, another brought a ripe tomato salad... the cucumber soup reminded me of the discussion on this thread, so I made your Paella Salad as an accompaniment and set out an assortment of smoked meats, cured sausages, cheeses, fruits, veggies, nuts, sweets and chocolates. It wasn't "themed," and the menu jumped all over the globe, but it was easy and it worked...

I didn't start shopping or cleaning until noon, and by 4:00 everything was ready and people were showing up.

Thanks for "thinking out loud" and making my life easier in the process.

So glad this recipe is being tried, it's easy, impressive looking and very tasty!
One thing I'd like to add here, a person could make this a day or so ahead...I'd wait to put the peas in until the day you'll serve it, as they turn a "cooked" green color instead of the bright green the first day. I think the vinegar does this?
It still tastes the same, it's just not as appealing to me.