Each has their specialty so to speak and its a given. So every "cooking session" we plan/meeting first (menu, cooking preparations, etc.), list the ingredients/cookwares, head for the supermarket (like an amazing race especially if its an instant get-together), prepare (if need be like if its to be marinated, chop/slice/dice in advance, etc.) and then the show begins (..insert Iron Chef shout here haha!).
Biko (sticky sweet brown rice); Shrimps sauteed in olive oil and garlic; Bean and Potato Salad; Cold Light Macaroni Salad
Shrimps sauteed in olive oil and garlic; Salad greens with vinaigrette
Tuna pasta (tuna with peeled tomatoes sauteed in olive oil and garlic) topped with parmesan
Well, at home I used to bake brownies, cheesecake, etc. (now my oven's broken..*sigh*), pasta especially tuna with olives (moi sis and cousin doesn't really like capers), herbed scrambled eggs or eggs benedict as I learned from moi Auntie Sally, my chinese vegetable noodles is a win (simple but filling), chili tahong as I learned from moi sis (always have it even for karaoke sessions haha!), etc. but don't get me wrong I am no expert.
As of recent entertaining galores at Auntie Sally's house here in Manila I've been the hors d' ouevres "refiller". About eighty percent of the hors d' ouevres or horses doovers as referred to in Australia are handpicked, packaged and delivered from Sydney..stashed in the pantry or in the freezer. For additional choices then a quick trip to Santi's will solve it.
The cheese fare consists of haloumi cheese (pan fried with a dash of lemon), brie, tasty (edam), blue, camembert and some infused with different flavours ( for example, ones infused with almonds comes preserved in a thin coat of black wax).
The abregana meats consists of australian ham and bacon, prosciutto wrapped in melon slices, salami (oh yeah, it smells but its delsih!), sausages, etc.
The pickled onions, black olives, pickled jerkins, etc. paired with port or brandy is also a usual fare.
Fruitcake doused with port or brandy is also present for the sweet tooths to munch on before or after the dindin.
Anyhoo, that's it for moi uber delayed family food post..my tummy's grumbling from all that taptapin' the keyboard..now where's that choco bagel?
*photos from last Christmas (2008), New Year's (2009) and an instant get-together for close family friends (January 4, 2009).