2010 Homecoming Dinner - Kingwood High School

We've started a tradition of over-the-top Homecoming Dance dinners served at our house for our daughter and her friends. Last year's theme was "Looks like a kid's menu". You can read about it here.

The highlight of this year's menu was over ten pounds of fresh tuna, caught by Nora's friends Amanda and Lauren during their recent vacation to the Pacific coast of Costa Rica. Their father Chris, who has business connections to Brazil, also suggested serving Picanha, Brazilian style skewered steaks. For this surf and turf entree, we'd carve the steaks off the skewers tableside.

Lori, mom to Nora's boyfriend Jack, offered to make Key Lime Pies. They were out of this world, and looked better than any KLP I've ever seen. A twist of lime was expected, but the grated lime zest sprinkled atop was perfect, and she resisted the temptation to overdo a good thing. It was gorgeous and delicious.

Nora asked for Caesar salad. Well, OK. But the menu was now kind of all over the map, so to speak. So I just kept spreading it further over the map, and here's what we ended up with:

A Taste From Every – No, Make That Almost Every – Continent**

Strawberry-Kiwi Sangria (non-alcoholic)

Europe / France
Roasted Corn, Bacon and Cheddar Gougeres

Africa / Middle East
Mini Kefta Kebab Wraps

North America 
Chicken Pancetta Caesar Salad
Homemade Rustic Bread

Fennel Coriander Grilled Tuna
Sesame Aioli
Wasabi Mayonnaise
Long Beans with Sichuanese Ya Cai

South America
Grilled Brazilian Picanha Steak
Roasted Sweet Potato Disks
Chimichurri Rojo

North America
Key Lime Pie
Lori's Awesome Brownies 

** Penguin Pops and Krill Burgers were a serious consideration, but ruled out based on international law.

Much like last year, once the quests arrive there's little time for taking pictures. I snapped a couple, mostly of ingredients in process, not finished dishes. As I get more pictures from the other families, I'll add to the small collection below.

Kefta Kabobs
Grilled then broken into toasted flatbread with mesclun and yogurt

Roasted Pancetta and Chicken Legs over Homemade Croutons
Drippings from chicken season the croutons
Chicken was shredded, then added to Caesar Salad with the croutons and shaved Parmesan

Long beans starting to dry-fry
Sichuanese Ya Cai, Xiao Xing Rice Wine and Soy
Beans served under Coriander-Fennel Grilled Tuna
Entree prep team (parents) in the kitchen
Entrees ready for service

Mr. G carving Picanha tableside

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