Skewered Cheeseburger Sliders???
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Hospitality Suite Take 2
Comments (10)Thought I would post an update on this thread too. :-) I'm thrilled to say that the day could not have gone better. Everyone was pretty impressed with what the ladies and I did for the room and for the food. The breakfast burritos were a huge hit, as was the home made muffins. I was surprised that not many of the fresh fruit yogurt parfaits were taken. I had 2 Keurig coffee machines with various k-cups available and this (surprisingly) really âÂÂWow'dâ them! Lunch was Tri-tip, a variation of Church Potatoes, Caesar Salad, Garlic Bread, and Fruit (watermelon & honeydew mixed together). For the Tri-tip, I seasoned liberally with McCormick Grill Mates Montreal Steak Seasoning 3 days in advance - a Dry Brining I think. Wow - what a difference! The meat was a bit overcooked, but it didn't matter because of the flavor and tenderness. I had 4 large steaks - probably close to 12 lbs total, and it was all gone. The potatoes & salad were well received too. I was surprised at how much garlic bread I had left though. I purchases Mamma Bella Garlic Toast from CostCo - a product that I really like. The chocolate fountain was a huge hit, as were the mini sandwiches and salad available in the afternoon. What a long day! Up at 4:30 a.m. to be at the school by 6:30. Home at 8:30 p.m. I had some GREAT help which made all the difference. Who knew this could be so much work! I think feeding 80 band kids at a competition is easier than this! But it was fun and I look forward to doing it next year which should be easier now that I have some experience. Thank-you to everyone for all your help and support. Jeri...See MoreRegional Sandwiches
Comments (150)I have to take issue with your description of a Maid-Rite...it's not seasoned at all but with salt and pepper, nor is it a special type of meat. My good friends who own the local Maid-Rite use the whole steer and has it ground, then the meat is steamed. But I can't let you omit the tenderloin sandwich. I know of nowhere else that serves such a thing. It's a slice of boneless pork loin, pounded thin, breaded and seasoned, which varies by the maker...some use a bit of sage, some just salt and pepper some a seasoned salt like Lowries....then deep fried and served on a large hamburger bun....but the meat must overhang the bun by at least 2 inches on all sides....3 inches is better, and served with some chopped onion, a slice of pickle and mustard...ketsup on the side. And I think the issue with the Philadelphia Haogie is that in Philly they call what the rest of the country calls a "submarine" or a "sub" a hoagie. Linda C...See MoreLunch Ideas
Comments (13)Here's a recipe I got from Opkikid (I think that's how she spells it, but I'm not sure) on this forum. It is super delicious, and after you pan sear the meat, it is basically a "dump in the crockpot and forget about it until it is ready" dish. I'm normally a vegetarian, but I make this when I want to make an easy good impression with the meat eaters for a luncheon. I serve it on buns like sloppy joes. With coleslaw and potato salad--great. Slow Cooker Shredded Beef Tacos 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes 3/4 cup bottled chunky medium-hot salsa 2 tablespoons chopped garlic 1 tablespoon (packed) dark brown sugar 1 tablespoon soy sauce 1/4 cup chopped fresh cilantro (optional) 1 tablespoon fresh lime juice (optional) Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. Shred the meat with two forks and stir in cilantro and lime juice if using. Set out taco shells (I like small soft corn tortillas) and all the fixings. Note: I pan sear the meat first. My mom's potato salad is the kind I like best. She has to make it this way for my finicky dad--just potatoes and eggs, with a dressing of a mix of dill, mayo and dijon mustard. When I make it I put celery or radishes in it. Another great lunch I make, but it's for more adventurous palates--falafel from a mix, pita bread or wraps, tabouleh salad and cucumber and sour cream salad from my mom's recipe. A half canteloupe filled with frozen yogurt for dessert for the adults, canteloupe pieces for the kids. Can use ice cream, it's great too, I just use frozen yogurt for a middle eastern touch. Can have baklava for dessert if you have a bakery where you can get it. Phyllis' cucumber salad (this is good even if you aren't going middle eastern) 3 cukes, peeled and sliced very thin 2-3 TBLSP chopped chives or 2-3 chopped green onions 2-3 TBLSP lemon juice 1 cup sour cream (I use lowfat) 1-1.5 tsp. salt 1/4 tsp. pepper I varied the amount of seasoning for the dressing because it does depend on your taste. I like a lot of lemon and more onion, but my dad is very sensitive to onion and my mom only makes it with the limited amount of chives for him. This needs to sit for an hour or more to develop good flavor. I don't have a tabouleh recipe, I just wing it. I also don't have a falafel recipe, I always make it with a mix--that's what makes this an easy luncheon. You can also buy tabouleh mixes and jazz them up with your own ingredients. I sometimes buy stuffed grape leaves and fancy olives from the deli to serve as an appetizer with wine for the grownups--and spincach dip with feta cheese is also nice for an appetizer--serve with pita chips or bagel chips. Just add some feta to your spinach dip recipe. Chopped canned roasted red peppers are nice too. Grapes are another nice addition to this meal. This whole thing makes a lovely luncheon buffet. If you put all the options out, there will be something for almost everyone if they are open to middle eastern food....See MoreWhat's for dinner Wednesday?
Comments (10)Glenda, I sure hope your back is better tommorrow. Any idea how it got that way? I know how much you enjoy the friendship and exercise at your water classes. Shirley, thank you. You are always so sweet! When I read "spaghetti and meatballs" my tummy let me know that sounded terrific! :-) Thanks, Mary, I'll be fine one way or another! We're always in the 90's just about every day down here, but we're used to it. I much prefer it to the 60's. Haven't done grilled cheese for a while and I have some great smoky gouda for bologna/cheese sandwiches. Thanks for giving me a little inspiration....See More- last yearlast modified: last year
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