Mexican shrimp martini
Rib-eye steak with red chile onion rings
Fiery corn salsa
Bananas Foster with vanilla bean ice cream
I decided to go with a Tex-Mex theme, with pecans, steak, and onion rings to contribute the "Tex." I kicked up the spice level of the salsas by adding habaneros. It was the first time I've tried to do bananas foster, and it was mediocre. Next time, I'll use more brown sugar, add banana liqueur, not overcook the bananas to mush, and try using a smaller pan to get a bigger flambé.
I couldn't help but feel especially sorry for myself on Monday afternoon. I had spent my lunch time researching fun cafes and restaurants in Brooklyn, whilst eating a tray of cafeteria slop: King Ranch chicken casserole, fiesta corn, and spinach. First off, why is there such a thing as King Ranch chicken casserole? Dad rightly notes that the King Ranch was a cattle ranch. This one was a little too heavy on the full sodium condensed soups. I tried mixing in the generic frozen corn and the soggy spinach that had all of its brightness cooked out of it. Even Tabasco didn't help much.
But that's the end of that. I have a few party menus in mind. I definitely think it's time for another dessert party. And there are dozens of spooky Halloween treats I want to make. I'm really channeling Martha Stewart this year.