What's your 'thing' that you bring?

Whenever, I'm asked to bring something to a party, I always seem to fall back on a handful of dishes due to portability, ease and a history of good feedback. But I'm trying to branch out. Does anyone want to share sure-fire potluck ideas?

Here are two of my more common contributions

Muhammara--roasted red pepper and walnut dip

2-3 roasted red bell peppers (depending on size)
2/3 cup bread crumbs
1/2 cup walnuts
2 to 4 minced garlic cloves (depending on size)
1 + tablespoon fresh lemon juice (can add more than 1 T to taste)
2 teaspoons pomegranate molasses
1 teaspoon salt
1 teaspoon ground cumin
½-1 teaspoon dried hot red pepper flakes (to taste)
extra-virgin olive oil (original recipe called for ¾ cup—I use closer to ½ cup)

Combine all ingredients except olive oil in food processor. Process until smooth. Drizzle in olive oil while processor is running to achieve desired consistency.


Tortilla spirals (from Sarah Leah Chase's Cold Weather cookbook)
This is a pretty ubiquitous dish but SLC really made some nice enhancements with great ingredient ideas and with the added step of baking the cut-up spirals to melt the cheese.
For copyright reasons, I can't post the whole recipe but basically, you mix cream cheese, goat cheese, monterrey jack, a small can of diced green chiles, sundried tomatoes, olives, scallions and chile powder and smear the mixture onto flour tortillas, stack two tortillas with the mixture, roll them up, refrigerate fror a few hours, cut into slices and bake them (about 12 minutes at 400).

Those tortilla spirals look like pretty good "gettin' your drink on" food! I'll have to give it a try.

I usually always bring desserts. You don't have to worry if someone else is bringing a similar appetizers or if there will be too many proteins - The more the merrier is the rule for desserts!

Depends who will be at the get-together. If it is a group of adventurous eaters, it gives me a chance to try a new recipe. Otherwise, I generally opt for desserts.
btw, Muhammara is one of my favorite dips - I use pita to make fresh breadcrumbs.

jygach wrote:btw, Muhammara is one of my favorite dips ....

Mine too. At my formerly annual Peace in the Middle East party, I would always serve a bowl of Muhammara side by side with a bowl of Charoseth, with toasted pita and matzoh for dipping/ spreading. The pungent muhamarra is a nice contrast with the sweet (and boozy the way I make it) Charoseth.

Kennyz wrote:

jygach wrote:btw, Muhammara is one of my favorite dips ....

Mine too. At my formerly annual Peace in the Middle East party, I would always serve a bowl of Muhammara side by side with a bowl of Charoseth, with toasted pita and matzoh for dipping/ spreading. The pungent muhamarra is a nice contrast with the sweet (and boozy the way I make it) Charoseth.

What a great party idea - As they say, food brings harmony among people.

My go-tos tend to be black bean dip (lime juice, cumin, chile), a white bean dip with thyme and yogurt, hummos, babaganouj (when I can grill the eggplant), and a sort of confetti bean salad (red, black, white) with peppers (red, green, orange, yellow) diced to be the same size/shape as the beans, so there's a lot of festive color going on. In summer I'll grill a bunch of eggplant, green and yellow squash, etc., and make slightly different marinades for each, since it can all be done ahead and transport easily.
Mrs. B. tends towards bread and dessert making. Especially when we are guests for seder.

jygach wrote:As they say, food brings harmony among people.

Yes it does.

West Bank Story

I'm usually good for spicy mayo maki rolls of some sort - usually cucumber, avocado, green onion, and masago (tobiko if I like you.)
Tamales if I REALLY like you.
Samosas if I know you like Indian food.

James Oseland's Indonesian Spice Cake has always been a hit for all potlucks I've made it for (dozens). The recipe below is perfect just the way it is:
http://leitesculinaria.com/3203/recipes ... -cake.html

I mostly have to bring things to gatherings of my in-laws. I would prefer to make desserts, but my in-laws are all dessert bakers, so that is out. My current fallback is garlic-slathered stretch bread:
http://www.perrysplate.com/2009/09/garl ... bread.html

It has a sort of Olive Garden sensibility, but is absolutely delicious. I find the recipe needs a lot more flour than specified. I've had luck with other, more artisanal breads too-- in my circle, not very many people make bread (compared to the number who can throw together a pan of brownies, for example), so it is usually a good bet.

Jen

While visiting Hilton Head many years ago, we picked up a "junior league-type" cookbook with recipes submitted by the local folks. Included in that cookbook was "Beverly's Broccoli Casserole"-- a simple, but very tasty version of the often maligned dish.

We would make the casserole semi-frequently when we hosted a dinner, and to this day our friends and family request it when we ask "What can we bring?"

I get a lot of requests to bring smoked brisket to friend's parties. I usually do it the day before and then reheat it at the party. I actually mailed one to Columbus OH once for a friend's birthday.

Last week, this issue came up for me, I usually do dessert or deviled eggs, this time I did Hoppin' John. It was a hit.

cito wrote:While visiting Hilton Head many years ago, we picked up a "junior league-type" cookbook with recipes submitted by the local folks. Included in that cookbook was "Beverly's Broccoli Casserole"-- a simple, but very tasty version of the often maligned dish.

We would make the casserole semi-frequently when we hosted a dinner, and to this day our friends and family request it when we ask "What can we bring?"

Ooh, I love broccoli casserole-- do you have the recipe typed out?

Jen

I usually bring hot artichoke dip. Its always a crowd pleaser and if there might be any leftovers you can heat it up and eat the next day.

My fallback potluck dish is cold sesame noodles. Everyone likes them.

A fresh fruit (what ever is in season) pie.

OH Steve, I LOVE that West Bank Story video... I think it won an Osacr for short film.

I have a pretty good Guacamole recipe with grilled sweet corn and chipotle pepper in it that I often use,
but sometimes I do deviled eggs too, because it is a guilty pleasure thing that lots of people like.
I also like to do Caprese salad on a stick" grape tomatoes and baby mozzarella, with leaves of basil, etc.
I usually try to do an appetizer since everyone is hungriest then.

My thing used to be a dip made with cream cheese, milk, chives, smoked salmon, and salmon caviar, with warm pita chips. Sometimes people would just invite the dip to the party, and add as an afterthought that I was welcome to stay after I brought it.

This might not count as my "thing", but when my dad's birthday rolls around, I sure as hell better have pumpkin pie.

thaiobsessed wrote:Does anyone want to share sure-fire potluck ideas?

More potluck ideas

You might also find inspiration in the LTH Forum 1,000-Recipe Potluck Menu (recipes are linked).

EvA wrote:My fallback potluck dish is cold sesame noodles. Everyone likes them.

I would love to have this recipe.
I have been searching for years for a good one to no avail.
I love them at Lulu's.

jilter wrote:

EvA wrote:My fallback potluck dish is cold sesame noodles. Everyone likes them.

I would love to have this recipe.
I have been searching for years for a good one to no avail.
I love them at Lulu's.

The recipe is at home, but I will post it later. I haven't had Lulu's, so I can't say if my version is similar, as good, or what.

EvA wrote:

jilter wrote:

EvA wrote:My fallback potluck dish is cold sesame noodles. Everyone likes them.

I would love to have this recipe.
I have been searching for years for a good one to no avail.
I love them at Lulu's.

The recipe is at home, but I will post it later. I haven't had Lulu's, so I can't say if my version is similar, as good, or what.

Here you go, jilter:

Sesame Noodles

This recipe is close to an old one that appeared years ago in the Tribune. The recipe is easily doubled.

8 ounces Chinese flat noodles or other flat egg noodles such as linguini
4 tablespoons peanut oil, divided
3 tablespoons sesame seeds
2½ tablespoons unsweetened smooth peanut butter
4 tablespoons soy sauce
4 tablespoons red wine vinegar
1 teaspoon sugar
1 teaspoon Asian (toasted) sesame oil
½ teaspoon ground ginger
½ teaspoon salt
2 teaspoons minced garlic
½ teaspoon crushed red pepper flakes, or to taste
2 green onions, sliced on the bias, for garnish

Cook noodles until al dente. Rinse under cool water, drain well, and toss with 2 tablespoons peanut oil in a large bowl. While the noodles cook, toast the sesame seeds in a large frying pan over low heat until lightly browned and fragrant. Cool on a plate.

Mix soy sauce, vinegar, peanut butter, sugar, sesame oil, ginger, and salt in a small bowl and whisk until smooth.

Heat the remaining 2 tablespoons peanut oil in the same pan you toasted the sesame seeds in. Cook the garlic and red pepper flakes over medium heat just until the garlic begins to color. Add the noodles and the soy sauce mixture. Toss well. Heat through for a few minutes. Can be served warm or at room temperature. Sprinkle the sesame seeds and green onions to serve.

Notes: You can substitute garlic chili paste for the garlic and red pepper flakes. Mix it with the soy sauce, peanut butter, etc., but I prefer the basic version above.

Thank you so very much.
I can't wait to try this.

Jill