Search This Blog

Thursday, January 28, 2010

Blue Cheese and BBQ Sauce

Tonight was a trip to Sam's to get the ingredients for George's cat food.  I knew we'd get home too late to do too much, so bought a rotisserie chicken while we were there.  Gave Connie three choices - with the 2nd merely being a riff on the first.  One was sliced chicken, roasted fingerling potatoes and asparagus with parmesan, pimento and bread crumbs.  Two was the first with a bbq sauce on the chicken.  Three was a warm roasted potato, chicken, asparagus and blue cheese salad.  He went for option two.  I roasted the fingerling potatoes with a good handful of garlic cloves (thank you Sam's for selling them pre-peeled!)  Did our normal with the asparagus.  But, I must mention - we are SO spoiled with the wonderful veggies we get from our yard and the CSA that asparagus shipped in from halfway around the world just doesn't have the same flavor!  Then, the five.  I took about 1/2 cup of Sweet Baby Ray's BBQ sauce and crumbled in about 1/4 cup of blue cheese.  Put it in a small saucepan and heated it over medium heat until the blue cheese had melted into it.  Now, I am the sauce person.  Is there extra gravy?  I'm there!  Extra sauce?  I'm there!  Extra dressing?  I'm there.  They're my downfall.  A vast majority of the extra calories I consume are in sauces, dressings and gravy.  Connie on the other hand could care less about the same.  Tonight was different.  I ladled a bit of the blue cheese bbq sauce over his chicken.  He took a bite and got a funny look on his face.  Pretty soon he was dipping his finger in and licking  the sauce off.  He couldnt' figure out what in the world it was but he liked it.  I finally broke down and told him.  YUM was his response.  Then, he did the unheard of - got up and got the saucepan and put MORE on his chicken.  First time in 5 1/2 years I've seen him get more sauce.  So, we have a new five here :-)

Holiday Party

Every January we have a holiday party.  Started out using a caterer for part of the fare but he failed miserably a couple of times.  Delivered a practically raw turkey breast, late, etc.  Now, I do all the cooking.  The recipes will follow over time.  For now, though, here's the bill of fare.

Bill of Fare

Meats, Fish and Seafood

Turkey breast with Grand Marnier Cranberry Compote

Pork Tenderloins with Scallion Mustard Mayonnaise

Beef Tenderloins with Horseradish Sauce

Honey Glazed Ham with Apricot Mustard Sauce

Gingery Chicken Satay with Peanut Sauce

Teriyaki Flank Steak Skewers

Sassy Shrimp

Smoked Salmon with Whipped Cream Cheese, Red Onions and Capers


Fresh Herb and Caper Tapenade

Blue Cheese Dip

Roasted Pistachio Dip


Brie with Cranberry Chutney

Buffalo Chicken Dip

Caramelized Onion Dip

Clam Dip

Crab Rangoon Dip

Ham and Cheese Ball

Dilled Brie and Smoked Salmon

Goat Cheese and Sun-dried Tomato Spread

Peppadew Spread

Rustic Chicken Liver Mousse

Shrimp Butter

Hot Bites

Bacon Wrapped Water Chestnuts in Chili Sauce

BBQ Potstickers

Corn Wontons

Harry Carey’s Crab Cakes

Curried Cheese and Ripe Olives on English Muffins

Meatballs in Barbecue Sauce

Mushroom and Goat Cheese Puffs



Rum Soaked Black Bean Salsa

Mexicali Salsa

Smoked Salmon Tartare

Antipasto and Cold Bites

Antipasto Platter

Caesar Deviled Eggs

Chorizo and Fontina Stuffed Dates

Citrus Marinated Olives

Cream cheese and Amaretto Apricots

Crispy Salami Rolls

Cream Cheese Olive Pecan Bites

Eggs with Crispy Anchovy Crumbs

Italian Marinated Vegetables

Meatballs in Barbecue Sauce

Mushroom and Goat Cheese Puffs


Smoked Salmon and Goat Cheese Deviled Eggs

Smoked Trout and Alouette on Crackers


Apricot Pate du Fruit


Butterscotch Brownies

Eggnog Cake

Pirouettes with Cheesecake Sauce

S’mores on a stick