Possible Themes for Dinners:
Mexican Night
Thai Night
Italian Night/Sopranos Night
Picnic Night
Rachel Ray Night
Nigella Night
Jamaican Night
Wings Night
Southern Style Night (with Long Island Ice Teas!)

From Cadiz to Pisgah Bay:
1: Start out going SOUTHWEST on KY-139 / JEFFERSON ST toward BROWN ST. 0.3 miles
2: Turn LEFT onto KY-139 / N PRINCETON RD / HAMILTON ST.

Hey, smikey. lpapes, and jpapes, any ideas on the menus or suggestions. For the "famous" chefs, I could get a cookbook from the Library and we could sit down and find some menus from them...maybe lpapes has some cookbooks she'd like to use? Any specific entree suggestions could be integrated into a menu, of course. --lisa (patch_of_silver_indiana)

Some initial recipies, including ingredients most likely not on hand in KY:

Mark Bittman's Quick and Easy Recipes from The New York Times
147-148: Chicken Curry in a Hurry (grapeseed or peanut oil, peppercorns ground; curry powder): Indian
211-212: Crispy Pork Bits with Jerk Seasonings (jerk seasoning; cheesecloth): Jamaican

Thai in Minutes by Vatcharin Bhumichitr
112: Spicy Fried Rice with Chicken (khao pad prik gai): red chilis, fish sauce, soy sauce, fragrant thai rice, scallions): Thai

Wing It! by Christopher B. O'Hara
38 and 91: Grilled Coconut Wings with Thai Peanut Dipping Sauce (coconut milk; turmeric; red pepper flakes; fresh ginger; kosher salt; peanut oil; small chilis; fish sauce; soy sauce; more coconut milk): Thai/Wing Night
43: Mexican-Style Tortilla Wings (corn oil; chile powder; ground cumin; cayenne; paprika): Mexican/Wing Night
58: Parmesan Mustard Wings (whole mustard seeds; white wine vinegar)
68 and 84: Garlic Wings with Chipotle Ranch Dipping Sauce (dry white wine or vermouth; olive oil; buttermilk; celery seed)
26: Classic Buffalo Wings (Worcestershire sauce; white vinegar; blue cheese)

Harlem Really Cooks: The Nouvelle Soul Food of Harlem by Sandra Lawrence
28: Carrots with Honey and Thyme (honey; lime): Soul Food
48: Cuban Roast Pork with Lime: Cuban/Soul Food
49: Hoppin' John with Rice (dried black eyed peas; dry sherry; long grained rice): Soul Food
56: Twice Baked Potatoes: Soul Food
86: Paul's Banana Pudding (cornstarch; vanilla extract): Soul Food
118: Mrs. Adams's Pickled Pork Chops (apple cider vinegar): Soul Food
144: Southern Buttermilk Biscuits (baking soda; baking powder; buttermilk; heavy cream)

Mediterranean Street Food by Anissa Helou
188: Rice, Lentils, and Vermicelli with Hot Tomato Sauce (Koshari): (brown lentils; basmati rice): Egyptian/Mediterranean

Picnics by Hilary Heminway and Alex Heminway
41: Strawberries Dipped in Balsamic Vinegar (fresh mint; balsamic vinegar): Picnic Dinner
99: Tanzania Tomato Soup: (red wine vinegar; curry powder; Tobasco sauce; Blender)

A.Wynn, Have you got any good ideas for all the fish we'll be catching.

IDEAS FOR FISH (from my "Living Cookbook" File):

Pineapple-Glazed Fish

Fish in Foil and baked with jalapenos, garlic salt, and lemon juice

Caribbean Fish with Pineapple Salsa (Grilled and marinated with soy sauce, rice vinegar, and jerk seasoning is served with a refreshing pineapple salsa)

Almond-Topped Fish ("'A co-worker gave me this recipe, but I didn't try it until recently. What a mistake it was to wait! It's easier than dipping, coating and frying...and the flavor is outstanding,' notes Heidi Kirsch of Waterloo, Iowa. 'Once you've tried this tender fish, you'll never go back to fried.')

Mexican Halibut Bake ("Creamy, spicy sauce-covered halibut fillets. Goes good with potato salad and green beans, or try it with rice and a green salad...")

Spanish Moroccan Fish ("This Moroccan recipe was passed down for generations in my family. We usually serve it on the Sabbath night and holidays. It is a favorite! This dish may be served hot or cold according to taste.")

Broiled Tilapia Parmesan ("Flavorful recipe for this farm raised fish that is easy and done in minutes! The fish is broiled with a creamy cheese coating for an impressive flavor and texture.")

Lemon Fried Bluegill

Mexican Ceviche (This dish is a regular served on the beaches of Mexico...You can alter it to suit your own taste. Make it as spicy or as mild as you wish...I often use shrimp & fishor shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough)

Basic Red Snapper Ceviche

Ceviche de Mojarra (Sunfish Ceviche)(This spicy ceviche from the southern Mexican state of Chiapas can be served on fresh greens for lunch or for a light dinner, accompanied by warm tortillas. Any of the fish substitutions will work equally as well in this dish. Note: This recipe requires advance preparation.)

Honey Pecan Trout

Sauteed Perch with Jalapeno-Butter Sauce

Baked Trout Saratoga ("A simple preparation with extraordinary results - trout baked with tomatoes, parsley, and garlic is prepared in minutes.")

Campfire Trout ("Seasoned trout is stuffed with green peppers, then rolled up in foil and cooked in the hot coals of a camp fire. My dad taught me how to prepare the trout we caught fresh on camping trips when I was a kid. I always loved the buttery flavor and melt-in-your-mouth texture!")

A few more Recipes of Interest in my "Living Cookbook"

Cuban Sangria Recipe with Pomegranate Ice Cubes (Beverages): Cuban

Grilled Pineapple with Hot Pepper Sauce: Caribbean

Chinese Lemon Chicken: (rice vinegar; cornstarch; corn syrup): Chinese

Tropical Pineapple Chicken: Caribbean

BBQ Venison Sandwiches: Southern

Mexican Corn on the Cob (Elote): Mexican