Please Help With A Cocktail Party, Again, Please?

Discussion in 'Food & Cooking' started by kaneohegirlinaz, Mar 26, 2012.

  1. Every So Often

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  2. When I Meet New People

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  3. When I Want To Try Out A New Recipe

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  4. Only For Special Occasions

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  1. kaneohegirlinaz

    kaneohegirlinaz

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    We meet three more couples here and my husband feels that we should Invite them over for dinner,

    I think that if you say it's “a cocktail party”, in lieu of dinner,
    and serve heavy pupus (h’ordeuvres),

    that way if they are not comfortable or

    they want to go home or even stay past the dinner hour

    No harm, no foul, everyone’s fed one way or another

    So with that said, if we had beer and wine

    along with some non-alcoholic choices,

    What type of menu should we have and

    then the quantities as well for 8 people in total? 

    Please?
     
    Last edited: Mar 26, 2012
  2. siduri

    siduri

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    You forgot one choice in your survey.  Never. /img/vbsmilies/smilies/smile.gif   That's mine.  I never had a cocktail party and can count the number of times on one hand that i'be been invited to one.  I guess it's not done much here.  Most people don;t finish work till after 6 anyway, most of the people i know finish at 8. Doesn't leave much time for anything that doesn;t include supper. 
     
  3. koukouvagia

    koukouvagia

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    Great idea.  Buffet menu.  Lots of dips.  Don't do fondue, if it's one thing I do want doing with strangers it's fondue.  In your case you should put out some traditional Hawaiian hors dourvres, really show people who you are!
     
  4. kuan

    kuan Moderator Staff Member

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    Is it legal to dig a hole in the backyard and put a pig in there? /img/vbsmilies/smilies/rollsmile.gif
     
    Last edited: Mar 26, 2012
  5. pohaku

    pohaku

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    Typically, the hole and the pig are legal, it's the fire you need to heat the rocks that might be an issue with local fire ordinances./img/vbsmilies/smilies/biggrin.gif

    Or you can just go and rent a pig roaster.   The car washes really hate it when you clean your pig roaster in them though.
     
  6. koukouvagia

    koukouvagia

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    Haha!  I wonder if I can clean my spit this way.
     
  7. duckfat

    duckfat

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    Spam Musubi!

    Pigs in blankets (oink)

    Spanokopita

    Shrimp coctail (5 pieces per person)

    Chese and crackers

    Dave
     
  8. chefedb

    chefedb

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    Finger food only. 6 per hour per person whatever kind you decide (mix hot and cold)  2 drinks per hour pp  ist hour then less.

    Mini pastry and petite fours en glace if you want   small plate or cocktail naps only. Do Hawian as you are from there
     
  9. pohaku

    pohaku

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    If you want local kine pupus:

    Seared (your choice of fish here) poke on a bed of shredded daikon

    Potstickers/mandu (you can have people assemble their own - a popular party activity)

    Grilled Portuguese sausage

    Assorted daikon, cucumber, watercress pickles/namasu

    Oven kalua pig and cabbage (or kalua pig on small buns)

    Chinese noodles (with char siu, pea pods, cilantro, etc.)

    Fruit (mango, pomelo, sectioned citrus)

    Haupia, butter mochi, lilikoi bars

    You could serve mai tais and chi-chis.
     
    Last edited: Mar 26, 2012
  10. duckfat

    duckfat

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    Malsadas and mini steamed buns filled with Kalua pig.

    Dave
     
  11. kaneohegirlinaz

    kaneohegirlinaz

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    Sidiri, we should have a cyber-cocktail party here at Chef Talk

    I’m with you sister KK, no communal pots for me thanks.

    Kuan & Pohaku, we’re talkin’ small kine stuff here… although, “honey, where’s my shovel?”

    Duckfat, LOVE spam Musubi!! not sure how mainland folks would react to that though..

    And chefed, you came through for me the last party on portioning, Mahalo again

    Love the idea of Kalua Pig sliders, Braddah Pohaku, I think that would work well

    Not to mention Butter Mochi, my fav (recipe please, I lost minez one)

    I’m not sure as a home cook I’d be able to pull off

    Kalua Pig manapua, Duckfat, I’ve never made my own Bao…
     
  12. pohaku

    pohaku

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    Kalua pig bao works really well.  Of course you have to make the kalua pig first.  If you don't have a big steamer, you can make the baked kine, which some people prefer.  Simpler than char siu bao once you have the kalua pig made. Kalua pig sliders work really well. I can get bags of great small potato roll buns at the local bakery for cheap. Add sliced avocado or whatever for condiments and you are good to go.

    I've found that people here really like spam musubi once they've tried it.  I've brought back scads of spam musubi molds for people here.  What I do for parties is I make a batch (or double batch) of spam musubi and then cut them into thirds for finger food.  Think of spam canapes.

    Lomi salmon if you can find salt salmon (otherwise you have to salt your own salmon, which is easy, but takes time) is nice.  This usually goes over really well if you can get decent tomatoes.  Simple and you can (should) prepare it in advance.

    Malasadas are great, but tricky to pull off for something like this.  They really need to be hot, and you may have other things being cooked at the last minute.  Not to mention dealing with a deep fat fryer.  I usually do them in the summer when I can cook them outdoors.  I adore them, but more difficult to coordinate with other dishes and serve them fresh.

    Of course there is always the Hawaii school lunch pupu - stir fry hamburger and cabbage.  Amazingly popular./img/vbsmilies/smilies/biggrin.gif

    I'll post a butter mochi recipe in a bit.  I'll post a bao recipe as well.
     
    Last edited: Mar 27, 2012
  13. pohaku

    pohaku

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    Here is a butter mochi recipe.  You can make it less sweet if you like.  You can add another tsp of vanilla if you like.  Some people substitute 1 can of condensed milk for one can of the coconut milk.  I like mine to have a stronger coconut flavor, so I use two cans of coconut milk, only 1 tsp of vanilla, and add the macaroon coconut (finer shreds).

    Butter Mochi

    1 pound box mochiko (sweet rice flour)

    2 ½ cup sugar

    2 tsp baking powder

    2 12 oz cans coconut milk

    5 eggs

    1 stick (4 oz) butter, melted

    1 tsp vanilla

    ½ cup shredded macaroon coconut

    Preheat oven to 350*F

    Mix dry ingredients in one bowl and wet ingredients in another bowl.

    Combine together and pour into a 9 x 13 pan.

    Bake for 1 ½ hours.

    Cool.

    Cut into squares to serve.
     
  14. chefedb

    chefedb

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    Try this easy but popular one

    Hogs in blankets    Franks  5 or 6 to lb.

                                     2 cups saurkraut

                                      1/2 cup DELI mutard

                                       Pre made puff pastry

    Mix mustard and kraut together

    Lay out pastry  and egg wash 

    put some kraut and mustard mix on bottom of dough

    put frank on top

    roll toward center of sheet. cut and eggwash  then start 2nd one same way/

    Chill then cut into 6 bake at 400 about 12 minutes serve

    *cheese can also be added when rolling if you want.   6 franks give you 36 larger size pieces

    You can also use a blanched italian sausage. peppers and onions fill same way. Cut peppers and onions small.

    mozzerella optional

    ''

    Both are easy and'' Less work for mother''
     
    Last edited: Mar 27, 2012
  15. kaneohegirlinaz

    kaneohegirlinaz

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    5-6lbs of dogs? That would serve an aweful lot of people, chefed.
    That sounds like a super lunch idea for my husband, who loves franks...
    I had a thought about the Kalua Pig sliders...
    How can I make ahead and hold? As chefed said, less work for Mother!
    I'd like to serve them warm
    I was thinking of grilling, as in buttering the rolls and putting them a hot pan, and then adding the pork & cabbage
    My husband didn't like the idea of adding cabbage and onions, but I think that would make a great " stretcher"
     
  16. chefedb

    chefedb

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     Read the above, NOT 5 or 6 pounds, The size is 5 or 6 TO A POUND.  Thats how dogs are marketed wholesale. You need 1 pound.
     
  17. pohaku

    pohaku

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    Yup, you could make the kalua pig and cabbage in advance (undercook the cabbage), reheat and hold it in a warm pan.  Grill and butter the rolls and hold them separately in a warm pan.  Let the guests assemble their own.
     
  18. kaneohegirlinaz

    kaneohegirlinaz

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    OHHHH, my bad chefed, I really should give up the vanity and wear my “granny glasses”, then maybe I’d be able to read a little better

    ... and my Braddah Pohaku, maybe you should be in a professional kitchen, you da man!!
     
  19. pohaku

    pohaku

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    Are you kidding me?  All the chefs I know work too damn hard! 
     
  20. kaneohegirlinaz

    kaneohegirlinaz

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    True dat Braddah!!  There’s NO amount of money in this world

    that you could pay me to work in a Professional Kitchen

    (sorry everyone) I like my little “domain” where I’m the Queen!!