Party Time

Today I am having a welcome home party for the Marine Foodie. Yes, he's been home about three weeks now, but not everyone has had a chance to see him. And he needed some decompression time first. So I cook. And the Foodette daughter cooks. And we decorate together. (OK, she has the "vision" I just get to execute it.)

I love having parties. I just hate the cleaning. I like when people come and have a good time and are totally impressed with me. Although I don't like gushing. I know they're impressed, why wouldn't they be? They don 't have to actually say it. I can tell by the eyes gleaming with joy. And the coming back for seconds. And the swooning.

Here is a picture of the pre-party preparations:

 

And what are we serving? Well, since this is a party for the boy, I mean man, we are serving Man food. Southern Man food, if you want a theme.

Apps:

Hush puppies

The boy's favorite, Buffalo wings

Lobster Cannolis (another one of the boy's favorites

Deviled Egg Spread with toast points

Black eyed pea dip (daughter is making, I don't know the recipe.)

Dinner:

Two bean chili

Cornbread

Sweet Pototo Casserole

Macaroni and Cheese with Bacon Lardons, Carmelized Onion and Garlic, and Truffle Oil

Apricot and Pecan Salad

And for dessert

Red Velvet Cupcakes

Chocolate Chip Cookies

Banana pudding

Don't you wish you were coming? Well, if you live in Rochester, NY and would like to tell a Marine that you're glad he's home, you are invited. Just don't bring any food from a box to share, I'm not good at smiling and pretending I'm not appalled. And believe me, it has happened. Once, I had a party and someone brought those frozen cream puffs from BJ's STILL IN THE FREAKING BOX! I couldn't believe it.I tried my best to be gracious, not sure if I succeeded. It's fine if you don't like to cook, just bring wine instead, at least you won't humiliate yourself.

So here is the chili recipe, which is really good, but I'll admit once again, that I got it from Grandma Foodie. Still, you have to have a certain amount of panache and two kinds of chili powder to pull it off, dontcha? And I do.

2 1/2 pounds chuck meat,small dice                             
    1/4 cup olive oil                                              
    1 1/2 large onions,finely diced                                
    1  1/2  tablespoons garlic, minced                             
    3/4  cup dark beer                                             
    1 16-ounce can diced tomatoes                                  
    1-2 chipotle chilies, in adobo sauce, pureed                   
    1 tablespoon ancho chili powder                                
    1 tablespoon chipotle chili powder                              
    1 tablespoon cumin                                             
    2 cups chicken broth                                           
    3 cups black beans                                             
    6 tablespoons line juice                                       
    Salt and pepper                                                

Heat oil in a large dutch oven.  When hot add meat and brown, add onions and garlic and cook for 3-5 minutes.  Add beer and reduce by half, add tomatoes, chipotles, chili powders and cumin.  Stir well and cook for 10 minutes.  Reduce heat to medium and add the stock, cook until meat is tender 1 to 2 hours.  Add the beans and simmer 15 minutes more.  Degrease if necessary.  Add the lime juice and salt and pepper to taste.  Serve with avocado relish, cheese and cilantro on the side.  may be made 2 days ahead and reheated.