Warren's Friday Night Poker Party

What to feed 8 hungry guys?

I finally pulled together the menu for the poker party and kept it relatively healthy too.

Shrimp with Red and White Cocktail Sauces

Chicken Basil Meatballs and Chicken Portobello Mushroom Sausages 

with Tomato Sauce, Vidalia Onion Fig Sauce, Maple Chipotle Sauce and

Curried Mango Sauce for dipping

Santa Fe Wraps (recipe follows)

Boulder Canyon Rice & Bean Snack Chips with Adzuki Beans - Chipotle Cheese Flavor 

with Salsa and Roasted Tomatillo Salsa 

Garden Salad

Pulled Turkey Sandwiches with a choice of 

Blueberry BBQ Sauce, Hoisin BBQ Sauce or No-Cook BBQ Sauce 

(recipes follow)

Coleslaw

Corn on the Cob

Pasta Salad with Smoked Turkey

Strawberry Rhubarb Crumble (recipe follows)

Santa Fe Wraps

1 (8 oz) pkg. cream cheese, softened
1/2  cup sour cream
1/2  (4.5 oz) can chopped green chilies
1/2  cup shredded pepper jack cheese
2 green onion tops, sliced
1 tablespoon salsa
1/2  cup fresh spinach, chopped
1 pkgs. flour tortillas 

 

Salsa for dipping

In a large bowl combine first 7 ingredients, beat at medium speed, stir in spinach. Spread evenly over surface of each tortilla, roll up tightly, cut crosswise.Heat for 10 minutes in a 350 degree oven . Serve warm.

Pulled Turkey

3 tablespoons olive oil
1 1/2 large yellow onion, sliced
1 ½  cup shredded carrots
1 red bell pepper, chopped
6 cloves garlic, crushed
1tablespoon cayenne pepper
1 ½  tablespoon ground cumin
3 tablespoons paprika
1 ½  tablespoon chili powder
1 ½  tablespoon dried oregano
2 teaspoons white pepper
10 turkey drumsticks, skin removed
4 (14-ounce) cans chicken broth

Heat olive oil in large pot.. Add onions, carrots and bell peppers and sauté until soft, about 2 minutes. Add garlic and stir until well mixed. Add cayenne, cumin, paprika, chili powder, oregano, and white pepper; sauté for 1 minute. Add the turkey legs and stir at least 30 seconds so that legs are completely coated in the spices. Cover with chicken broth and bring to a simmer. Reduce heat to low and cover. Cook for 4 hours or until meat is tender and separates easily from the bone. Shred the turkey drumsticks and toss the meat.

Blueberry Barbecue Sauce 

2 teaspoons vegetable oil 

1/4 cup minced onion 

1 tablespoon minced fresh jalapeño chile, seeded 

1/4 cup ketchup 

1/4 cup rice wine vinegar 

3 tablespoons light brown sugar 

3 tablespoons Dijon mustard 

1 teaspoon Tabasco 

2 cups fresh or frozen blueberries 

Salt and freshly ground pepper  

Heat the oil in a saucepan. Add the onion and jalapeño and cook over moderate heat, stirring, until wilted, about 3 minutes. Add the ketchup, vinegar, sugar, mustard and Tabasco and bring to a simmer. Add the blueberries and simmer over low heat, stirring until thickened, about 10 minutes.  Puree the sauce in a food processor until smooth. Pass through a strainer and season with salt and pepper. Serve at room temperature. 

Hoisin BBQ Sauce

2 teaspoons vegetable oil

2 garlic cloves, minced

1/2 cup hoisin sauce

1 tablespoon light soy sauce

3 tablespoons sake or dry sherry

1 tablespoon ketchup

1 tablespoon rice vinegar

1/2 teaspoon Asian sesame oil 

Heat the vegetable oil in a small saucepan and cook the garlic over moderately low heat until fragrant.  Add remaining ingredients except sesame oil and simmer over moderately low heat, stirring continuously, until thickened, about 3 minutes. Remove from the heat and stir in the sesame oil. 

No-Cook BBQ Sauce

1 cup ketchup
1/2 cup dry red wine
1/4 cup olive oil
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 tablespoon dry mustard
1 tablespoon paprika
2 teaspoons black pepper
4 garlic cloves crushed
4 teaspoons dried oregano

Blend all ingredients in processor until combined.

Rhubarb Strawberry Crisp

1 cup all-purpose flour

1 cup packed brown sugar

3/4 cup quick-cooking oats

1 teaspoon ground cinnamon

1/2 cup butter

4 cups sliced fresh or frozen rhubarb

1 pint fresh strawberries, halved

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla extract

Vanilla ice cream (optional)

Combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350^o for 1 hour. Serve with vanilla ice cream.