Early holiday feast questions

[Bye Week]

Hello All:

I am a (very) long time lurker and first time poster, and I have always enjoyed this forum in particular for great food ideas, so I'm requesting some input from you guys. Any suggestions you could give me would be greatly appreciated.

Here's the deal: I am hosting the family (30 people or so) for Christmas at my house for the first time this December, and I'm thinking about doing a Tex-Mex spin to the typical turkey and dressing ordeal. I am planning of smoking a couple of briskets and having a brisket taco bar with cilantro, onions, lime, etc. I am also planning to make homemade chili, beef fajitas, and green chile chicken enchiladas for main courses, as well as guacamole, pico, borracho beans, jalapeno sausage balls, queso, and "rattlesnake eggs" (thank you Hornfans for this gem) for sides/appetizers. Finally, I will probably order a few dozen tamales from Central Market or a local restaurant, and serve sangria, margaritas, and beer (of course) to wash everything down.

Do you guys have any suggestions for any additional main course-type items or appetizers that I could add to the mix? I'd like to get a head start on this so I can try out and hopefully perfect any recipes well in advance of the holidays (and keep me well-fed during football season).

Thanks a lot for any help you can provide; I appreciate it!

 

[Woland]

That's a hell of a lot of food. I would think you have it covered. My experience is that when you serve food that includes tortillos, folks get filled up rather quickly.

 

[jimmyjazz]

What is your address?

 

[alden]

That's a lot of food! I think brisket tacos and enchiladas would be plenty for main courses.
I would then concentrate on the sides. You know, add some vegetables for the ladies. You could do a cold black bean salad, though this may seem redundant if you're also doing pico and borracho beans. I've also done a very tasty smoked jalapeno potato salad. You could do a southewestern-style squash casserole, too.

 

[THEU]

I would agree that that is almost too many main courses and would focus on some more side dishes... I would also recommend making your chili ahead of time and freezing it and just thawing it for the big day. That is one less thing to have to do the day of.
I would do a black bean/corn dip/salsa. I don't know if you are familiar with this, but it is a great, fast, and healthy 'alternative' dish. Black beans, corn, rotel, green onion, and cilantro. season with garlic salt, pepper, cummin and chili powder.

 

[Bye Week]

Thank y'all so much for the responses (although I now have to eat crow from Ms. Bye Week, who has been trying to convince me for several weeks that I am overdoing it). I think I am going to ditch the beef fajitas and add the black bean salad and squash dish. Alden, give me some guidance on the squash deal if you get a chance. Thanks again!

 

[Bye Week]

Self-serving TTT....

 

[Sock Monkey]

Will there be kids there? I have a really great recipe I've made a bunch for a TexMex Mac n Cheese. Just sub out the poblanos for a less spicy pepper. It'll be a hit - I promise.

Ingredients
4 poblano chile peppers
1 pound uncooked elbow macaroni
1/2 cup butter
1/2 cup all-purpose flour
2 cups whipping cream
1 cup milk
3 cups (12 ounces) shredded Monterey Jack cheese, divided
1 (4-ounce) package goat cheese, crumbled
1 teaspoon salt
1/4 cup Italian-seasoned breadcrumbs
1/2 cup (2 ounces) shredded Parmesan cheese
Preparation

Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until chiles look blistered.

Place chiles in a zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel chiles; remove and discard seeds, and cut chiles into strips. Set aside.

Prepare macaroni according to package directions; drain and set aside.

Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly.

Stir in 2 3/4 cups Monterey Jack cheese, crumbled goat cheese, and salt until smooth. Stir in roasted chiles and macaroni.

Spoon mixture into a lightly greased 13- x 9-inch baking dish. Top evenly with Italian-seasoned breadcrumbs and Parmesan cheese.

Bake at 375° for 40 minutes. Remove from oven, and sprinkle evenly with remaining 1/4 cup Monterey Jack cheese.

Broil 5 inches from heat about 3 to 5 minutes or until cheese is golden and bubbly.

 

[bigg78]

Wow....sounds delicious. I agree with the group here....would definitely cut out a few main dishes (maybe chili and beef fajitas since they are redundant with the brisket tacos.) Brisket tacos, chicken enchiladas, and tamales is a nice range for main dishes. Agree with others in adding more veggie side dishes for ladies and anyone trying to eat a little healthier.

Man...that southwestern mac n cheese sounds delicious. I'll have to give that a try.

 

[Bye Week]

We took your suggestion and made the southwest mac-and-cheese tonight. It was awesome! Thanks a lot, once again, to all of you for the great input.

 

[brntorng]

When serving that many people you have to have as many dishes as possible that can be prepared days ahead of time and only reheated or set out if they're cold. Keep it as simple as possible and avoid dishes that require significant last minute preparation--you just won't have time to do it while pulling everything else together and keeping your guests attended to. Also, consider how many ovens/burners you have and whether you can accommodate all the dishes that need heating just prior to serving. Consider getting a couple of warming trays or chafing dishes to keep food at serving temperature for a couple of hours while people graze.

 

[Sock Monkey]

I'm glad y'all liked the Southwest Mac N Cheese. Sometimes when I have leftover ham or roast chicken, I'll throw it in the mac before baking so it can be served as an entree. Yum!