Texas-Style Celebration

Southern Living, May 2004 by Satterwhite, Shannon Sliter

With this tasty Southwestern menu and a mountain of make-ahead tips, your next gathering is sure to be a crowd-pleaser.

rustic setting, simple decorations, and a feast the size of Texas are just what Vanessa McNeil had in mind for her parents' 40th anniversary party.

Houston residents Vance and Georgana McNeil chose their ranch in Weimar, Texas, as the gathering place for 30 of their closest friends and family. "We love the Weimar countryside and come here when we want to get out of the city," says Georgana. "It's our home away from home."

As guests arrive, they're immediately enticed by the scrumptious smell of Marinated Flank Steak and Beer-Can Chicken on the McNeils' colossal outdoor grill. As Vanessa does the final preparations, hungry partygoers gravitate toward a tempting appetizer table of cheese, smoked sausage, and wines from the nearby Hill Country.

Finally, the table is set and guests are invited to dig in. Flickering candles and casual flower arrangements decorate a bountiful buffet of grilled meats, Spicy Black Beans, Chipotlc Caesar Salad, warm tortillas, and homemade salsas. Pecan-Peach Cobbler and ice cream are the perfect ending to a Texas-style celebration, which, for the McNeils, is a great beginning to many more happy years.

TOMATILLO SAUCE

MAKES 1 ¼ CUPS

PREP: 20 MIN., COOK: 6 MIN., STAND: 20 MIN.

For a milder sauce, remove the seeds from the jalapeno before processing. Serve this on the side with the chicken or flank steak.

10 fresh tomatillos, husks removed

1 small onion

½ cup water

1/3 cup packed fresh cilantro

1 small jalapeno, halved

½ teaspoon salt

COMBINE tomutillos, onion, and water to cover in a small saucepan. Bring to a boil, and cook 5 minutes. Turn off heat, and let stand 20 minutes or until tomatillos arc tender. Drain.

PROCESS tomatillo mixture, ½ cup water, and remaining ingredients in a blender until smooth. Cover and chill until ready to serve.

RADISH-CUCUMBER SALSA

MAKES 2 CUPS

PREP: 25 MIN., CHILL: 1 HR.

Texans love their salsa. This one is great for dipping, or use it as a topping for grilled meats and fish.

3 large tomatoes, chopped

2 medium cucumbers, chopped

4 large radishes, chopped

1 bunch green onions, chopped

½ teaspoon salt

¼ cup fresh lime juice

1 garlic clove, pressed

COMBINE all ingredients. Cover and chill at least 1 hour.

CHIPOTLE CAESAR SALAD

MAKES 8 SERVINGS

PREP: 20 MIN.

1 large jicama

2 heads romaine lettuce, torn

1 large red bell pepper, thinly sliced

Chipotle Caesar Dressing

CUT jicama into thin slices. Cut each slice into a star using a 1 ½-inch star-shaped cookie cutter (about 15 stars).

TOSS together lettuce, bell pepper, and desired amount of dressing in a large bowl. Top with jicama stars.

Chipotle Caesar Dressing:

MAKES 1 ¼ CUPS

PREP: 10 MIN.

2 garlic cloves

1 to 2 canned chipotle peppers

½ teaspoon salt

1/3 cup fresh lemon juice

1/3 cup egg substitute

¼ cup shredded Parmesan cheese

½ cup olive oil

PULSE first 3 ingredients in a food processor 3 to 4 times or until garlic is minced. Add lemon juice, egg substitute, and Parmesan cheese. With food processor running, pour oil through food chute in a slow, steady stream; process until smooth. Cover and chill until ready to serve.

CREAMY LIME SAUCE

MAKES 1 ½ CUPS

PREP: 10 MIN., CHILL: 1 HR.

Dip grilled chicken or flank steak with tortillas in this tangy sauce.

¾ cup sour cream

1/3 cup whipping cream

1/3 cup mayonnaise

¼ cup fresh lime juice

1 garlic clove, pressed

½ teaspoon salt

WHISK together all ingredients. Cover and chill at least 1 hour.

BEER-CAN CHICKEN

MAKES 12 SERVINGS

PREP: 20 MIN.; CHILL: 8 HRS.; GRILL: 1 HR., 20 MIN.; STAND 10 MIN.

If you need more time to set up your serving table, keep the chicken warm in the oven at about 200° while you finish up.

3 (2- to 3-pound) whole chickens

4 (12-ounce) cans beer, divided

1 (8-ounce) bottle Italian dressing

¼ to 1/3 cup fajita seasoning

PLACE each chicken in a large zip-top plastic bag.

COMBINE 1 can beer, Italian dressing, and fajita seasoning; pour evenly over chickens. Seal bags, and chill 8 hours, turning occasionally.

REMOVE chicken from marinade, discarding marinade.

OPEN remaining 3 cans beer. Place each chicken upright onto a beer can, fitting into cavity. Pull legs forward to form a tripod, allowing chickens to stand upright.

PREPARE a hot fire by piling charcoal on one side of grill, leaving other side empty. (For gas grills, only light one side.) Place food grate on grill. Place chickens upright on unlit side of grill. Grill, covered with grill lid, 1 hour and 20 minutes or until golden and a meat thermometer registers 170°. Let stand 10 minutes or until thermometer reaches 180°. Carefully remove cans, and cut chickens into quarters.

MARINATED FUANK STEAK: Omit 3 cans beer. Substitute 3 (2-pound) flank steaks for chicken, and marinate as directed. Remove steak from marinade, discarding marinade. Place steak on lit side of grill. Grill, covered with lid, over medium-high heat (350° to 400°) about 20 minutes or to desired degree of doneness. Let stand 10 minutes before slicing.

NOTE: For testing purposes only, we used Bolner's Fiesta Brand Extra Fancy Fajita Seasoning, which is available at Wal-Mart and most supermarkets.