Keep Calm and Crab On

As Julia Child would say, "Bon Apetit"

My birthday was this past weekend and I wanted to host my friends this year.  It never bothers me when I go out for others peoples birthdays, but I never feel good about asking other people to pay for mine.  It's a weird guilty-conscious thing that I have.  I blame my mom.  Solution to it:  throw my own party and let my friends enjoy a fun night.  HUGE success and new tradition.

See how happy they are?  This is Sus's First Annual Birthday Crab Feed.

Hosting for some people is so stressful, but it really doesn't have to be.  For big groups, if you pick meals that you can either prep mostly in advance, or that "serve themselves," the night will carry on smoothly.  My rule is to plan a menu that allows me to enjoy my company, too.  I'm not just having these peeps over so that I can blog about it, I really do want to hang out with them, #truestory #lovemyfriends

My Roommate is one of my absolute best friends, and she makes for an excellent co-host!

So crab.  Perfect for a group.  Ideal, really.  I know, it's pricey but I really wanted it!  If you are young and living on a budget like my friends and I are but you want to host a crab feed, I don't think it's inappropriate to ask people to throw in some bones for their share of the crab.  If everyone gave you $20, it would cover their crab and garlic bread, and then some.  Since all I wanted for my birthday was a night with my besties, I took care of it all and just asked people to bring a bottle of wine or champagne.  Easy, they all knew where to find that.

This is how I did it, and I promise you it works.  I say this confidently, not cockily, my friends would all be down for a repeat if I offered.  So either offer up your place and ask people to chip in, or host the night and get the same gratification from "taking care of others" that I do.  Some people call that wife material, I call it love :)

I can't tell you what my wish is until it comes true.  #sorryimnotsorry

This plan includes: Apps, Caesar Salad, Garlic Bread, Crab, Cake, and Set-Up

Your Week Leading Up to the Crab Feed:

• 5-7 Days in Advance:  
• Order Crab.  Plan on about 1 crab per person, and if you have leftovers, lucky you!  Ask your fish counter to "crack and clean" the crabs for you.  There isn't usually a fee for this, and it's definitely not something that you want to deal with at home, #takingcareofbusiness
•  Order a Cake!  Unless you are going to bake one.  We have so many renowned bakeries in San Francisco that it was left to the professionals.  It was so worth it.  They know what they are doing.
• 4-5 Days in Advance: Pay the grocery store a visit for crouton ingredients, recipe is here.
• 3-4 Days in Advance: Make Croutons.  Don't be annoyed.  This is a really simple meal, make every ingredient count.  Store them in a plastic bag or Tupperware, and keep it in the fridge.

This picture is irrelevant.  I just think it's a cute pic of my friend.  Plus her bib says "pinch me."  Killin' me!

• 1-2 Days in Advance: Grocery Store
• Apps - keep it simple, you have a fancy dinner!  I had cheese and Crackers:  Manchego and Brie.  Done.
• Salad:  Romaine Lettuce and Caesar Salad Dressing.  Until I find a recipe that I love to make, I am going to buy Brianna's Caesar.  I love it so much, click here to find what I mean.  Most grocery stores have it.
• Garlic Bread:  Enough of your favorite bread (we had 2 loaves for 13 people), two sticks of butter, and 1 head of garlic. I used Italian Pugliese Bread, btw.
• Lemons - about 1/2 per person
• More butter if you want to serve it melted on the table
• Mani/Pedi

• The Day Before: 
• Set the table.  You will be happy you did tomorrow when you have extra time to finish curling your hair...or go get a blowout if you are anything like me.

I borrowed plates from my mom, she's the ultimate hostess.

• Crush your garlic and mash it into the butter
• Spray Tan
• The Day Of:
• Slice the loaves of bread lengthwise (hotdog style), smear the garlic butter, and then cut it into 6-10 slices, depending on how wide you like your slices.  Wrap the whole loaf, sliced, in foil, and set it aside until it's closer to party time.

• Pick up the cake
• Pick up the crab
• Go get your hair did
• Put the garlic bread in a low temp oven (250-300 degrees) about 1/2 an hour before your guests arrive
• Do your make-up and get dressed
• Put out the cheese and crackers and enjoy some cocktails with your guests.
• Right before dinner, chop the lettuce and toss with croutons and dressing.  Place the crab in a serving dish.
•  Call Bon Apetit to your guests and enjoy the feast!

Cheers to a successful evening!

Towering Fajita Goodness

Fajitas are just fun.  When you get them in a restaurant, they come out sizzling, you get to control how much extra guacamole you put on each bite, how much hot salsa, how much mild...and really making them at home is no different.  In this case I had left over chicken (not ready to share the chicken recipe yet), but you could use shrimp, tofu, steak, pork, mushrooms, (anything really) to "beef" it up....no pun intended.  Or, pun intended.

This is my favorite brand of guacamole.  Hands-Down. Just as a side-note , I like a LOT on each bite.

Equipment you will need:

• Wide, flat bottom pan, not a pot
• Spatula or big spoon so that your hand won't get too close to the heat (comin' in hotttt)
• Knife & Cutting Board
• Tongs (unless you have really quick hands that can avoid flames)...look right here:

Fire Seared Tortilla - que auténtico.  Really though, this is a huge flavor booster. 

Ingredients:

• 1 Onion, mine was a medium sized one, but a big one would be fine
• 1 large Red Bell Pepper 
• 1 T of Oil, I used Safflower.  Please don't measure this, just pour for like 4 seconds 
• Salt & Pepper
• 1/2 t Cumin - don't do it, please don't measure.  Just give it a couple good shakes.  It's not spicy, more smokey
• 1/4 t Chile Powder - no measuring, but fewer shakes, this has a little more heat.  Go for half the amount of Cumin....más o menos (more or less - I was a Spanish Major. #yup)
• Any meat or protein that you want!  Already cooked. (If it isn't cooked, just brown it up in a separate pan before you add it so that it gets a good sear and the raw meat doesn't mix with the veggies. #ecoli #nogracias)

I just used my hands to shred this chicken.  After I washed them of course

• Tortillas - I like the corn ones that say they are home made.  I am 99% sure that they are made in a factory, but that factory is home to many machines and some employees, so that works for me.
• Topping Potentials: Guacamole, Sour Cream/Greek Yogurt (yes, you can use greek yogurt, I swear), COTIJA CHEESE (the capital letters express my strong feelings), fresh cilantro, salsa.  Go crazy.

Directions:

• Slice your onion in half, and peel that skin away, cut it in quarters and slice that baby up
• Slice your bell pepper into 1/4 - 1/2 inch wedges, and then cut them in half again..I;m not articulating myself well, just look at this picture:

See what I mean? Sliced long ways, and then in half so that the pieces aren't so long...easier to eat.

• Heat the oil in the pan - get it hot, you want the onions & peppers to sizzle
• Add the onions & peppers (and mushrooms if you are using them) to the HOT oil.  hot hot hot.  #hot #notwarm
• Add Salt & pepper (a few twists of each from your grinders)
• Sprinkle on the Cumin and the Chile Powder - smell these. Wait, don't get them too close to your face or they will go straight to your brain.  Try wafting.  If you like the smell, add more!

Mmmhmmm...freshly seasoned and starting to sizzle

• Once things have sizzled for a bit, start to stir them, but keep the pan hot
• The veggies will wilt and pick up the coloring from the spices...that's the magic happening
• Add in your cooked meat or protein of choice
• NOTE - if you feel like anything is burning and instead of browning (turning black and not brown) you can add some broth or water
• When the meat is hot and incorporated...it's ready!!  

I mean, you can see the smokey/spicy steam.  #yesplease

• Stack your fajita with whatever toppings you like best...here's my work of art:
  
  
  

  

  This is like Base Camp for the Mountain that is about to be constructed...

  
  

  
  
  
  
  
  

  

  In case you forgot what it looked like at the top of this entry... ta dahhhh.  I give you Fajita Mountain.

  
  
   The aftermath...

  

  yes.  I single handedly ate what is no longer in the pan.  I'm a growing girl.  That's what my mom says at least.

  
  

Breakfast for Dinner: Couldn't be Easier

Invite some friends for dinner and you instantly have a dinner party.  Easy.  Have a breakfast-for-dinner party and you instantly have a success.  We all like pancakes, or will at least tolerate them, and if you have a good pancake recipe you are set (keep reading, I'm about to give you one).  For whatever reason, when you have "breakfast for dinner," the dinner timing mixed with the breakfast food-ing highlight each other and make everything all the more enjoyable, casual and easy. And really, all you need is that one good pancake recipe, bacon or breakfast sausage, and maple syrup.  Look at you, hosting away.  Simple.

This recipe is coveted.  It's from Grandma Mary and she was a sassy southern mama of 7 (my mom is #2  of those 7, to be specific) who had her pancakes down to more than just a science, more like #magic.  It's not fancy a recipe, it's just simple, requires few tools and is delicious.  Every time.

I mean, look at her.  She knows how to make pancakes.

I just finished eating, and for about half of the meal we talked about how there is something about these suckers that just makes them good, no frills, just #delish .  Grandma Mary knows what's up.

Grandma Mary's Pancakes:

• 1 cup of Milk (any kind: cow, soy, almond etc. Whatever you have should be fine)
• 1 Egg
• 2 Tablespoons Oil
• 2 teaspoons Baking Powder
• 1/2 teaspoons Salt
• 2 Tablespoons Sugar
• 1 cup of Flour

Directions:
    You will need a bowl, a whisk, a flat bottom pan, cooking spray, and your warming oven (see * below)

A whisk and a bowl full of batter.  Simple Goodness.

• Whisk the first 3 ingredients together (milk, egg and oil)
• Whisk in the Powder, Salt, and Sugar
• Add the Flour and whisk until smooth
• Spray your pan with cooking spray and put it over medium-high heat to let the pan & oil get hot.  Coming in hottttt
• If your bowl has a spout like mine, pour the pancake batter into the pan to form your desired size/shape, otherwise a ladle or big spoon will work.

That little spout saves me a dish, no ladle washing in this joint!

• Leave the pancakes alone, without touching them, until the little bubbles on top start popping, #notouching #alonetime

Top Left is asking for a flipping.

• Flip 'em.  Flip 'em real good.
• When they start to make a little bit of smoke, think if it as the smoke signal that they are done.  Put them on your serving dish and you are ready to go.  Or, stick them in your warming oven, covered in foil.  Instructions on creating a warming oven are right below.

*Tip: Since pancakes are usually done in small batches, turn your oven on low (like 250, or about a 1/5 of a turn if you are lucky enough to have an oven with an unmarked temperature dial, like myself) and use it as a warmer.  Start making your pancakes and as they finish, put them on your serving dish. Cover them with foil and put them in that "warming oven" until everything and everyone is ready to eat - bonus, you now have a warming oven.  You're Welcome.  TaDow.

It's just my roommate and I, so we stuck with a stove top dinner service, #classy

For sausage (my dad taught me this):  For 6-12 sausages, put a little bit of water, (like 2T but don't measure it, just guess) and a little less of oil (like 1T, again please don't measure), in the pan with the sausage, put the lid on and light up the stove top.  The sausages will steam to cook and heat through the inside, and when you take the lid off  after about 7-10 minutes,  the water will be have evaporated and the oil will remain in the pan to brown up the sausages and make them a little crispy on the outside.  It's making me hungry again and I literally just finished eating.

The word "crispy" always makes me think of this song, enjoy: http://www.youtube.com/watch?v=6Hma0nJzpNA&noredirect=1

Personally, I need pancakes, sausage, and pure maple syrup, period. In case you want to mix it up, here are some potential add-ons.  Better yet, if someone offers to bring something, give them one of the following suggestions: green salad, fruit platter (or even just sliced watermelon, cantaloupe, berries, anything), scrambled eggs, flavorings that you can add to pancake batter like chocolate chips or bananas, or mimosas (best for last) .
 
Before and After Shots (we were purists tonight, no fancy add-ons): 

I should clarify, this is before and after Round 1.  I absolutely had seconds.  Possibly thirds...