Lunch for 12

I just had the pleasure of making lunch today for a retirement party of 12 people.  Catering is such a fun outlet for me!  It gives me such satisfaction when I see smiles on their faces after tasting what I have prepared.  Now, for todays event, I actually didn't get to see the reactions.  I will wait patiently to hear how the event went.  I'm crossing my fingers that everyone enjoyed the food. 

The menu was...

Chicken Verde Sliders
Southwest Mesquite Pork Sliders
Sweet Potato Salad
Fresh Fruit Salad w/ Citrus and Agave Nectar

In order to have the meat for the sliders prepared in time for the lunch party at noon, I had to slow cook it over night.  I can't tell you how many times I woke up in the middle of the night to the wonderful smell of slow cooked pork.  Oh my!   

Chicken Verde Sliders
3 lbs boneless skinless chicken breast and/or thighs
1 recipe Roasted Salsa Verde or 1 jar of Salsa Verde
Zest and juice of 1 lime
2 ripe avocados, peeled
1 tsp lime juice
8oz red-fat sour cream
salt & pepper, to taste
fresh snipped parsley
Small rolls or large rolls cut to smaller size
provolone, Monterey Jack, or pepper Jack cheese slices

In a large skillet, brown the chicken breasts and/or thighs in hot oil over high heat.  Place chicken in the crockpot.  Pour salsa verde over chicken cook 7-8 hours on LOW.  Shred chicken with two forks.  Stir in the zest and juice of the lime and the fresh snipped parsley. 

Meanwhile, mash the avocado in a small bowl.  Stir in lime juice, sour cream, salt and pepper.  Refrigerate until ready to serve. 

To serve, spread avocado cream onto rolls.  Top with chicken and cheese.  Enjoy! 

Left: Southwest BBQ Sauce
Right: Cool Avocado Cream Sauce

Southwest Mesquite Pork Sliders 
3 pounds pork roast, fat trimmed
2 recipes Southwest Spice Rub (at bottom of page)
1 1/2 cup water
2 6" squares cheesecloth
clean mesquite pods, broken or mesquite chaffe
1 cup ketchup
1 T cider vinegar
2 T W-sauce
6 T brown sugar
1/4 cup water
Small rolls or large rolls cut to smaller size
cheddar cheese slices

*note:  if you do not have mesquite pods or chaffe, omit the water and use beer or apple cider.  If you would like some mesquite chaffe, don't hestitate to ask me!  I have plenty!

Place pork roast in crockpot.  Rub entire roast with spice rub, reserving 2 tsps.  You may not use all of the spice rub, depending on how much of it you want to use.  Pour water over the roast in the crockpot.  Place mesquite pods or chaffe in the center of the cheese cloth.  Bring corners together and tie with kitchen twine.  Place packages into the water in crockpot.  Cook on LOW 8-10 hours.  Shred pork with two forks.

Meanwhile, for the barbecue sauce, stir ketchup, cider vinegar, W-sauce, brown sugar, water, and reserved spice rub in a small saucepan.  Bring to a boil, reduce heat, and simmer for 10 minutes.  Refrigerate until ready to use.

To serve, place meat on rolls and top with cheddar slices and bbq sauce.  Enjoy!


Sweet Potato Salad    (Rachael Ray - 30 Minute Meals)

1 1/2 pounds sweet potatoes, peeled and cut into bite-sized chunks

Salt

Extra-virgin olive oil, for liberal drizzling

4 slices good quality lean bacon, chopped

1/2 cup beef stock

2 tablespoons wine vinegar

A few dashes hot sauce

1 teaspoon smoked sweet paprika or sweet paprika

Freshly ground black pepper

1/2 small red onion, finely chopped

2 to 3 small ribs celery, finely chopped

A handful parsley leaves, finely chopped

Put the potatoes in a pot over medium heat and cover them with water. Bring to a boil then salt the water and cook until just tender, about 15 minutes. Drain the potatoes and return them to the hot pot. Heat a small pan over medium-high heat and drizzle in some extra-virgin olive oil. Add the bacon and cook until just about crisp. Add the stock to the pot with the potatoes along with the vinegar and hot sauce and stir over low heat until combined. Turn off the heat and season with paprika and salt and pepper, to taste. Transfer the potatoes to a serving bowl and stir in chopped onions, celery and parsley. Dress the salad with a liberal drizzle of extra-virgin olive oil and serve immediately.

Fresh Fruit Salad with Citrus and Agave Nectar
1 pineapple, peeled and cut into bize size pieces
3 bananas, peeled and sliced
1 pint blueberries

2 (11 oz) cans mandarin oranges, drained
zest and juice of 1 lime
1/3 cup orange juice
2 T agave nectar

Place fruit in a large bowl; set aside.  In a small bowl, stir together the orange juice, lime juice, lime zest, and agave nectar.  Pour over fresh fruit.  Toss gently to coat.  Serve or store in refrigerator until ready to serve.