Inauguration Party Menu and Recipes

Can't find the pheasant to serve your Inauguration party guests? Serve something more down to earth. This Menu is based on fun, filling party food. If you have waited until the last minute to plan, here is an Inauguration Party Menu that can be put together using convenience items from the grocery store. The only think you would have to make is the Democratatuille and the Chimichangoes. Of course, all the fun of this menu is in the names of the dishes, so print out some Menu item cards on business card stock and place them in front of the appropriate dishes. Your guests will get a kick out of this!!!

Democratatuille

Ingredients

2 1/2 lb tomatoes (4 large) 8 large garlic cloves, thinly sliced

1 cup chopped fresh flat-leaf parsley

20 fresh basil leaves, torn in half

1 cup plus 2 tablespoons extra-virgin olive oil

2 lb eggplant, cut into 1-inch cubes

2 1/4 teaspoons salt

2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise

3 assorted bell peppers (green, red, and/or yellow; 1 1/2 lb total), cut into 1-inch pieces

4 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4-inch-thick pieces

1/2 teaspoon black pepper

* Garnish: Parmigiano-Reggiano shavings and fresh basil

Directions

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 minute. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife.

Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, and 1/3 cup oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 minutes.

While sauce is simmering, toss eggplant with 1/2 teaspoon salt in a large colander and let stand in sink 30 minutes.

Meanwhile, cook onions in 3 tablespoons oil with 1/4 teaspoon salt in a 12-inch heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 minutes. Transfer onions with a slotted spoon to a large bowl, then add 3 tablespoons oil to skillet and cook bell peppers with 1/4 teaspoon salt over moderate heat, stirring occasionally, until softened, about 10 minutes. Transfer peppers with slotted spoon to bowl with onions. Add 3 tablespoons oil to skillet and cook zucchini with 1/4 teaspoon salt over moderate heat, stirring occasionally, until just tender, 6 to 8 minutes. Transfer zucchini with slotted spoon to bowl with other vegetables.

While zucchini are cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to12 minutes.

Add vegetables, remaining teaspoon salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hour. Cool, uncovered, and serve warm or at room temperature.

Cooks' note: ·Stew can be made 2 days ahead and chilled, covered. Bring to room temperature or reheat before serving.

Chimichangoes We Can Believe In

BAKED CHICKEN CHIMICHANGAS

3 frozen boneless skinless chicken breasts

1 onion, chopped

1 green pepper, chopped

1 small can green chili's, chopped

1 pkg of flour tortillas (8-10")

2 cups pkg sharp cheddar, shredded

1-2 cups mild salsa

spices and condiments, to taste

vegetable oil spray

Preheat oven to 425º.

Place frozen chicken breasts on chopping block while you sauté the onion and peppers in small amount of oil.

Slice the frozen chicken into narrow strips, then crosswise until you have small 1 1/2 - 2 inch strips.

Remove onion mixture to a medium bowl and add chili's and 2/3 cup of salsa.

Place frozen chicken strips into a skillet and season with cumin, salt, pepper, garlic or herbs of your choice. Add a splash of oil if necessary.

Stir-fry for 3 to 5 minutes. Remove contents of skillet to a bowl and set aside (cover and store at this point if making ahead.)

Open a fresh package of tortillas. If not moist, cover and microwave briefly, as directed.

Place a 1/8th portion just below middle of wrap. This is usually about 1/2 cup. Cover with cheese and fold up bottom, then sides, then top. Spray wraps with oil, and lay out on a foil-covered and oil sprayed cookie sheet.

Bake for 8 minutes. Flip and bake 5 minutes more.

Remember, everything is fully cooked. You only need to warm the filling, melt the cheese and toast the tortilla.

Serve accompanied by one of the following:

Spanish rice, black olives, sour cream, more salsa, bean salad, green salad ingredients.

Cover a cookie sheet with foil and spray. Lay tortillas out and spray top of wrap.

Yes We Cantaloupe and Barack Berry Fruit Salad

Get a couple of cantaloupe from the produce section and cut into cubes. Sprinkle with sugar, if needed. Toss with chopped mint and place in a serving bowl. Scatter blackberries all over the top.

Baby Barack Ribs

Purchase heat and eat ribs from the meat or deli section of your grocery store. Alternatively, order some from your favorite restaurant. Cut ribs into two-bone sections and heat according to package directions. Arrange on a serving platter with extra BBQ sauce on the side.

Elitist Salad with Arugula and Goat Cheese

Buy a bag of Mesclun salad blend and crumble goat cheese on top. Serve with your favorite vinaigrette.

As American As Apple Pie

Buy a deep dish pie from the freezer section of your grocery store and prepare according to package directions. Or buy a pie from your local bakery. Warm slightly and serve with ice cream. For an added nod to Obamas roots, toast and crush macadamia nuts and sprinkle on top of ice cream.

Campaign Trail Mix

Buy this from the store and dump it in a serving dish.