Craving the Beach? Have an Indoor Beach Party!

When the weather turns cold and you are craving some beach time, throw an indoor party with a beach theme. Here are my tips on YouTube on how to create the atmosphere with decorations and food from the tropics.

Recipes featured in my video are Shrimp Cocktail, Fish Tacos with Mango Salsa, and Key Lime Tartlets. Here are the recipes. For more party ideas, see my series on Being the Best Host. (Note: Captioned version on YouTube here.)

Shrimp Cocktail
Serve these in champagne flutes.

INGREDIENTS

  • Shrimp, cleaned and steamed, tails on
  • Wooden skewers
  • Cocktail sauce (either purchased or make by using 1 cup Heinz Chili Sauce plus fresh horseradish to taste, about 2-3 tablespoons)
  • Scallions, cleaned
  • Avocado, peeled and chopped
  • Lime juice, about 1 tablespoon
  • Salt and pepper to taste

DIRECTIONS

Mix chopped avocado with lime juice, salt and pepper, set side. Thread three shrimp on a wooden skewer.

Assemble shrimp cocktails in glass by layering ingredients in this order:

  1. Cocktail sauce
  2. Avocado
  3. Shrimp on skewers
  4. One scallion
    Serve chilled.

Fish Tacos
Any kind of fresh, fleshy fish will work, such as Mahi Mahi, Flounder, Grouper. Really, whatever white fish is on sale is great.

INGREDIENTS

  • Fish, about 2 pounds,
  • 2 mangos, chopped into small chunks — everything should be tiny bite-sized
  • 1/2 cup chopped green scallions
  • 1-2 avocados, chopped
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • Salt and freshly ground pepper to taste
  • Soft taco shells

DIRECTIONS

Make the mango salsa by combining mangos, scallions, avocados, cilantro, lime juice, salt and pepper. Set aside.

Season the fish with any type of seasoning you like (this is where you improvise to suit your own taste buds). I’ve used blackened seasoning, Old Bay, salt, pepper, cayenne. Drizzle some olive oil over the fish to get ready to cook on the grill or a stove-top pan.

Cook the fish about four minutes on each side for a total of 8-10 minutes (depending on thickness, this is only a gauge).

Fill taco shells with fish and top with mango salsa.

Yield: 4-6 tacos

Key Lime Tartlets

Use real key limes for an authentic taste. Because the Florida Keys had no refrigeration until the Overseas Highway opened in 1938, bakers had to use canned milk, so sweetened condensed milk became an essential element of Florida’s state pie. This version of Key Lime Pie has a filling that doesn’t need to be baked so it’s perfect for little tartlets. Serve in tropical-colored cups and top with slices of Key lime.

INGREDIENTS

  • Graham cracker crumbs, boxed
  • Sugar
  • Melted butter
  • 1 can (14-oz.) Eagle Brand Sweetened Condensed Milk
  • 1/3 cup Key Lime juice (use a citrus reamer to extract the juice) or, use Nellie and Joe’s Famous Key West Lime Juice, found in some grocery or specialty stores.
  • 2 egg whites, beaten until thick
  • Heavy whipped cream, whipped with 1/4 cup of sugar and 1/4 teaspoon of vanilla.

Make a graham cracker crust. Follow the directions on the box for a one-crust pie using melted butter and sugar. Mix and set aside.

Combine condensed milk and Key Lime juice with an electric mixer. Fold in the beaten egg whites into the milk mixture.

Assemble tartlets by pressing about one tablespoon of graham cracker crust into the bottom of a cup. Top with about one-fourth cup of Key Lime pie filling. Chill for at least three hours.

When ready to serve, topped with whipped cream and a Key lime slice.

Yield: one dozen

 

Advertisements

Botanical Buffet

It’s spring and although it might still be a little chilly to eat outdoors on the deck or patio, you can bring all the color and blossoms inside for an indoor springtime buffet.

Watch my e-How video on how to pull this off and welcome your guests to your botanical buffet. For table decorations, re-purpose some of your garden implements and decorate with the colors of spring. Your food will also be inspired by the season. Some of my favorite spring-time menu items are:

Click here for the video here on How to Decorate a Serving Table for a Spring Party. (Be sure to press the “CC” button is you would like to view it with captions.)

Reprise: Fan Cave Food for Super Bowl Sunday

Back in time for Super Bowl Sunday…Watch this short video and see how to hold a man cave party. The menu and mood translate perfectly for Super Bowl Sunday. 

Semantics, Shemantics

Man Cave = Fan Cave = Fam Cave…whatever you call it, have fun! I hope your team wins!

Here is my  white chicken chile recipe from the video in the video.

White Chicken Chile – The Framework

Chile is one of those soups that can be made to your taste by varying the amount of beans, meat, tomatoes, peppers, and seasonings .Here is a recipe to start with, then make it your own. Mine comes out different each time.

INGREDIENTS

  • 1-1/2 pounds chicken breasts, boneless, cut into bite-size pieces
  • 1 yellow pepper, chopped
  • I green pepper, chopped
  • 1 large onion, chopped
  • 6 tablespoons oil
  • 3 cans white Northern beans, do not drain
  • 3 cans tomatoes (I either use Muir Glen Diced Fire Roasted Tomatoes or Del Monte Zest Chili-Style tomatoes, or both)
  • 1 tablespoon chili powder, adjust for seasonings
  • 2 teaspoons ground cumin, adjust to taste
  • 3 tablespoons fresh cilantro
  • Salt and pepper to taste

DIRECTIONS:

  • Sauté onions and peppers in 3 tablespoons of olive oil unless soft. Transfer to stew pot.
  • Sauté chicken in 3 tablespoons of oil until cooked through. Add to pepper and onions.
  • Add the beans, tomatoes, cilantro and seasonings. Simmer on low.
  • Taste periodically and adjust for seasoning.

Can make ahead. As with all soups, it’s better the second day. Freezes well. Serve with sour cream, cheddar cheese, and tortilla chips. Yields about 8 servings.

Click here for other Barbara Kelley eHow™ videos on party themes.