Party Mix Recipe

marinate

Pat chicken and steak dry. In a bowl combine 2 tbs olive oil, 2 tsp minced garlic, smoked paprika, ground cumin, 1 tsp salt, 1/2 tsp pepper and 1 tbsp lime juice. Divide marinade and coat chicken and steak. If using shrimp, toss with 1/2 tbs oil, pinch of salt and 1/4 tsp garlic. Let marinate 15–30 minutes at room temperature (or up to 2 hours refrigerated).

preheat grill or skillet

Preheat a grill or heavy skillet (cast iron) to medium-high heat. Oil the grates or skillet lightly.

cook steak

Cook steak 3–5 minutes per side depending on thickness for medium-rare to medium (internal 130–140°F / 54–60°C). Remove to a cutting board, tent loosely with foil and rest 5 minutes, then slice thinly against the grain into strips.

cook chicken

Cook chicken thighs 4–6 minutes per side until internal temperature reaches 165°F (74°C). Remove and rest 5 minutes, then slice into bite-sized pieces.

cook shrimp (if using)

Cook shrimp 1–2 minutes per side until pink and opaque. Remove from heat.

Whisk together 1/2 cup mayonnaise, 3 tbs ketchup, 1 tsp lime juice, 1/4 tsp hot sauce (optional) and 1/4 tsp salt in a small bowl until smooth. Taste and adjust lime or hot sauce to preference. Refrigerate until serving.

In a small saucepan over low heat whisk together 1/4 cup peanut butter, 1/4 cup coconut milk, 1 tbs soy sauce, 1 tsp brown sugar, 1 tsp lime juice and 1/2 tsp minced garlic. Warm gently until combined, add up to 2 tbs water to reach pourable consistency. Keep warm.

fries (oven method)

Preheat oven per package instructions (usually 425°F/220°C). Spread 1 lb frozen fries in a single layer on a baking sheet and bake according to package until crisp, 20–30 minutes, turning once. If making cheese fries, remove from oven when hot and sprinkle 1 cup shredded cheddar evenly; return to oven 2–3 minutes until cheese melts. Top with sour cream and chives.

yellow rice

Rinse 1 cup rice under cold water until water runs clear. In a medium saucepan bring 1.75 cups water or broth, 1 tbsp butter and 1/2 tsp salt to a simmer. Stir in rice, cover, reduce heat to low and cook 15–18 minutes until liquid is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with fork. Optional: stir in 1/4 tsp turmeric or 1 tsp achiote for deeper color and a pinch of cumin for flavor.

Select base: fries, yellow rice, or half-and-half (split bowl with both). Arrange warm sliced steak, sliced chicken and shrimp (if used) on top of the chosen carbs.

Drizzle desired sauce(s) over the proteins: salsa rosada, satay sauce, or both. Add extra toppings: pickled jalapeños, sliced red onion, chopped cilantro and lime wedges.

For cheese fries option: ensure fries are hot and cheese melted, then top with proteins and finish with salsa rosada and/or satay sauce.

Serve immediately while hot. Provide extra sauces on the side for guests to add more.