Welcome to my world the world of Good Dad Bad Man. A variety cooking site intended to reach millions of fathers in the USA and around the world who can use a little help in the kitchen. Take a look into a culinary universe kept secret from the general public. Laugh and learn as you improve over time. With humor and a special skill set developed over 40 years Good Dad Bad Man will bring you into the future and brother the future is tasty.
The nice thing about my style is it easily transitions from fancy to finger foods with little effort. But you still have to know the Who, Why and What of any occasion. A little family gathering to wish my daughter well on the day she returned from Mazatlan, Mexico and the day before she is heading off Paris, France.
Even for a simple get together you have to plan, shop, prep and serve. Time is always the enemy. You can make up for a lot of other issues but you can't ever get time back. In this case our guest would be coming and going over a four hour period. So we kept the menu a Chippy Dippy spread with some Spicy BBQ Chicken Wings, Pesto Pasta Salad and Finger Sandwiches to fill in for the more hearty eaters.
Success is easy to measure just look around and count the smiles. This menu style is easy to plan and allows for a lot of variation. Because there is a guest flow to the party all the food doesn't need to be prepared ahead of time. I like to keep things going by putting out the food in stages which keeps things fresh while at the same time by spacing out the food those who arrive a little late still have a chance at a fresh item.
Breakfast for twenty five is served. Having worked for three casinos in my career I know how to pull off a buffet and when you're cooking for a large group buffet style is the way to go. The menu for this special brunch was hearty and simple. French Toast, Bacon and Italian Sausage, Scrambled Eggs with Cheese, Fresh Cantaloupe with Mixed Berries, Sliced Avocado and diced Roma Tomatoes, complimented with Donuts and Pastries.
When cooking for a large group you got to have a menu plan and then you need a hand. Fortunately my brother, brother in law and dad all jumped in for the assist. Two large brunches and a Texas size BBQ dinner in two days takes time, planning and a little luck. In this and most cases the luck involves having a kitchen compatible to the task at hand.
Traditionally when I make a big meal plan I eat last just in case I planned incorrectly. Considering I love to eat my plans are usually on the money. Having too much food is never the problem. Not having enough is a sin. The rule of thumb I use in planning for a hungry mob is to assemble an imaginary plate of all the items you're serving then multiply that by the number of guest then add two extra plates for good measure.
Kitchens are hard. They serve as an everyday example of the old saying, "people don't plan to fail they fail to plan". So if you're tasked with pulling off a meal for the masses take time to write your menu down and do the math.
Fifty years ago this little stretch of restaurants and shops served as one of my first memories of hanging out with my dad. This oasis located in the heart of one of the busiest harbors in the world holds a special place in my heart. Known as "Ports of Call" it is a fabulous representation of the blend of cultures that is the South Bay area of Los Angles County. From fresh fish to fresh ceviche the cooking captures the Eastern Pacific Rim style that gives So Cal its unique world appeal.
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