Recipe(tried): Some suggestions and recipes for a Caribbean party (repost)

Dear Carrie: Here is a repost of one of my postings on the Caribbean subject. Hope it will help.

Some suggestions for a Caribbean party!
Board: Party Planning and Recipes at Recipelink.com
From: Gladys/PR 7-19-2002
To: ISO: Caribbean theme

In last months Bon Appetit there is an Article about a Cuban couple's Party in Tampa, with delicious recipes, drinks and ideas. There are photos of the pool and it was a very uncomplicated activity.

It will depend on how much you are ready to spend (budget concerns). I offered a party some years ago for my new boss, and I will reproduce it here for your convenience. The party was not expensive nor too inexpensive. I recommend that for stablishing the theme you held your activity at your patio, decorated with subtle lights and candles. Invitations should mention your theme and suggest for attire the use of multicolored dresses for the activity.

A lot of flowers should be used to decorate tables and to stablish the mood. For music I recommend some calypso music or salsa. For dinner time, some beautiful ballads by Son by Four or Ednita Nazario. You shoul begin the activity at sunset, to avoid the heat and appreciate the sight. You can buy at a Latin Store some maracas, and palitos (typical sound instruments that are played in parties at Christmas, but mostly serve as decoration.)You can use those with the flowers as centerpieces.

I suggest for drinking (cocktails) some daiquiris and perhaps some Rum Punch, but be careful because this drinks are so sweet, cold and delicious that guests might be tempted to drink in excess. That just for the cocktail hour. For dinner I suggest wine, and a plus caf (cordial) after desert.

You must set at least a small table outside for the preparation of drinks. Dont forget to have a cooler with sufficient ice, an Osterizer for the frozen drinks and the syrops and liquor for the drinks. You can have a cooler with some Beers for the timid ones and also to keep the white wine refrigerates. Dont forget to include napkins
and glasses or paper glasses to be used.

Here is my previous posting that I was referring of:

Creole Men for A very Special Visit
(20 to 25 people)

A friend and fellow worker, asked me to create a Menu for a Visit from our American boss, his family and other families, to her summer home in the mountains. This was an Almuerzo (lunch), very high in our mountains, with an excellent climate and wonderful company.

APPETIZERS:
Small Mofongo Balls
Corn Sticks
Chicken and Pork, Fried and garnished with with Sliced Onions
Ali-Oli Sauce
Appetizers will be served during all morning, in fresh batches, with fresh orange and passion fruit juices, Sangr a, beer, wines and very cold mountain spring water.

MAIN DISHES:
a 16 pounds roasted Pork Loin
Casseroled Chicken Romero's Style (ex governor)
White Rice
Potato Salad
Green Salad with Raspberry Vinaigrette Dressing

AFTER DINNER
Basic Cheese Custard (Flan de Queso)
Caf Au Lait
Liqueurs

JOURNAL FOR THE COOK AND ASSISTANTS:

The Sorullito's can be bought at the Latin Grocery, freezed. Regardless, I am including a recipe for them.

Small Mofongo Balls:

5 green plantains
Some ready made Pork Cracklings (Pork skin is cut in pieces,place in a pot of water to cover and soaked for 10 minutes, drained and wiped, salted and stir fried until pieces are browned and crisp, or you can buy them from Lays or other producer)
3 cloves garlic, peeled
2 tablespoons olive oil
Canola oil for frying.

Peel the plantains and cut in rounds of about 1 inch. Deep fry the plantains in hot oil, drain on paper towels, and crush together with the pork cracklings, with part of the garlic and the olive oil, in batches, in a mortar. Be sure to use a very small mortar. Scoop out with a tablespoon shaping into 2 inches balls. Serve with Mojito (one of my previous recipes) or with Ali-Oli Sauce. Makes 20 or more small balls.

CORNSTICKS:

2 cups water
1 tsp. salt
1 1/2 cups yellow cornmeal
1/2 cup grated cheddar cheese
Canola Oil for frying

Put the water with salt in a saucepan. Add the cornmeal. Reduce heat to low and cook stirring constantly, for 4 to 6 minutes, until thickened, and the borders are somewhat separated from the saucepan. Remove from the heat and add the cheese. Stir, to mix well. Let the mixture cool reasonably. Shape 1 tablespoon of the dough into a small cilinder or cigar, about 2 inches long (In the palm of your hand). Repeat with the remaining dough. At this step, you can freeze them or refrigerate for a later use. If you refrigerate them, bring them to room temperature. Heat the oil in a skillet or deep fryer, until hot, but not smoking and fry until golden brown on all sides. Makes 18 to 20 sticks, but trust me, you will double the recipe.

FRIED CHICKEN AND PORK PIECES WITH SLICED ONIONS:

Pork and chicken pieces, 2 pound each
Adobo Criollo (as sold in Latin Markets)
3 onions, sliced,
2 crushed peeled garlic cloves,
1 tsp of ground cumin
2 bay leaves
1 cup white wine
1/2 cup vinegar or sour orange
1 cup olive oil
a pinch of sugar
3 tb. Soy Sauce
Salt and pepper to taste.

The pork and chicken pieces should be marinated with the Adobo, at least 24 hours, covered, in the refrigerator. Next day, you will return them to room temperature and fry them in batches, until they are golden. Then, using a big pot, mix the fried pieces with all the other ingredients and cook, covered for approximately 35 minutes. Then, cool to room temperature and serve with its own sauce. All the portions should be small, like Spanish Tapas.

ALI-OLI SAUCE:

2 grains of garlic
1 egg
1 tsp. white vinegar
1 cup olive oil
1/2 tsp salt
Some chopped cilantro (Chinese Parsley)

You can add a pinch of sugar. Prepare in the food processor like a mayonnaise, and serve very cold, in a crystal cup, with the Apperitifs.

ROASTED PORK LOIN (16 pounds)
Please, refer to one of my previous recipes, doubling the quantity of the marinade. You will need a very big oven, and a lot of patience. It should be Sliced and serve with its own juices.
Marinade for Pork Loin
Roast Pork Loin

CASSEROLED CHICKEN ROMERO STYLE:

4 or 5 pounds of chicken pieces (I prefer the thighs)
4 big sliced onions
2 sliced red pimentos
2 sliced green pimentos (slices as for fajitas
4 sliced tomatoes
Adobo Criollo to taste
3 garlic cloves, crushed
1/2 cup raisins
1/2 cup chopped green olives
1/2 cup sliced almonds
2 bay leaves
1/2 cup orange liqueur
1/2 cup water or stock
1 tb Paprika
Soy Sauce to taste
6 potatoes, peeled and sliced.

Very early in the morning, you add all these ingredients to a large pot, and cook them in a very low temperature, until it makes its own sauce and is completely tender. Cook it for approximately 2 1/2 hours. Serve it with white rice and the salads. People can select between chicken or pork.

POTATO SALAD:

I always use the Hellmans traditional Recipe.

Green Salad with Raspberry Vinaigrette:

4 packages of Romain Lettuce
2 cups sliced fresh strawberries
2 cups sliced mushrooms
fresh tomatoes, sliced
sliced celery, to taste (optional)
1 cup chopped red onion

This should be served with the following vinaigrette:

1/2 cup Raspberry Vinegar
Salt and pepper to taste
1 tsp sugar
2 garlic cloves, crushed
1 cup very good virgin olive oil
1 tb. Worcestershire Sauce
1 tb. mustard

The Vinaigrette should be mixed in the processor and passed with the salad.

Basic Cheese Custard:

6 eggs
1 lb. cream cheese
1 can sweetened condensed milk
1 can evaporated milk
1 tb. Vanilla extract.

This mixture is processed, then poured into a caramelized mold. Cook in a 350 F oven, in Bain -Marie, for approximately 35 minutes. Cool at room temperature, Refrigerate and when serving, invert on a platter and unmold. Wow, delicious! Slices can be served with fresh fruit of several kinds and colors.

The party was absolutely successful. The quantities included are significantly reduced in order to adapt them to family dinners.