The best party ever! Part one: The food and drinks
We rocked the house this year at the Rose’s (R) Mojito and Rachael Ray’s Feedback party at the South by Southwest Music festival. The party went from 12-5pm on Saturday the 21st at Maggie Mae’s on 6th st. If you were lucky enough to make it, tell us about it here. If not, let me describe the killer event you missed (go next year!).
The Ancho Chicken Soft Tacos in action
We can’t talk about a Rachael Ray event without first mentioning the food. Afterall, these were her recipes served to thousands of people and I must say, although I am biased, they were delicious. For the record, anyone who is planning to host a party or try to feed a large group, these recipes worked out well so I recommend you add them to your list of go-to crowd pleasers.
I love this recipe for a few reasons, one being that you can make these with leftover shredded chicken. So if you roasted a chicken one night and happen to have some the next morning, this is a great use. At the party, the shredded chicken, which was deliciously seasoned and not greasy or dry, was served on a small flour tortilla and topped with shredded iceberg lettuce and a little guacamole and salsa. They would make a great appetizer to any Southwestern-themed dinner, or you can super size them and get the larger shells and make a burrito out of them. Here, they worked well as a taste of Texas and a bit more-the coriander and cinnamon gave these tacos a really unique flavor in addition to the ancho chilis.
Now this recipe was served at last year’s Feedback party in Austin. It was so popular that we brought it back for the B-Side party this year. We use long, curly pasta, but you can make this recipe using any short pasta or really even elbows. There are three cheeses used-Swiss, thus the name “Suiza”, Monterey Jack and pepper jack. Additionally, jalapenos are added as well as some of those Southwestern seasonings we saw in the tacos, namely cumin. I like this dish because it isn’t a saucy mac and cheese, but rather the cheese clings to the mac so it isn’t a sloppy dish. You can eat it standing up or as a nice side dish to a BBQ. I recommend this one for a picnic too as it lasts well at room temp. This dish is always the first to get eaten at our events.
This dish was really popular this year as it provided people, along with the Mac and Cheese, a vegetarian option. Black beans, fresh or frozen corn, chopped tomatoes, scallions and of course chipotles in adobo sauce (watch out! It’s hot) are all mixed together with shredded corn tortilla chips for an excellent side dish that is packed with flavor and nutrients.
Last year we had the Seven-Layer Sliders. Grab a napkin for those guys as they tower as tall as the Empire State building! This year we had another slider, but you’ll have to hold out for the September issue of the magazine when the recipe will be debuted. In the meantime, give the Seven-Layer Sliders a try-you won’t be sorry!
The kind folks over at Rose’s (R) provided us with an awesomely delicious and cooling set of mojito choices, which was key for this hot Texas day.
You could sample a tradiitional mojito, or what we called the Austin-Jito:
a Lone Star Mojito, which is mango-flavored:
or a B-Side Mojito, which is code for our Passionfruit concoction:
All three are excellent choices that I would recommend any time of the year for a Southwestern-themed party or otherwise. The mix is very light so it doesn’t overpower or feel syrupy. It adds just the right amount of flavor and if you choose to add a wedge of lime, you are good to go, but the reality is, you just need a good bottle of rum and some ice. These drinks rock! Click the links above for the recipes.
Check back soon for more photos and band coverage! See our official Feedback page.
Event photo credits: Emily Nash
Drink photo credits: Adam Brightman