By now you probably know if there is an event there is a party.  Up front I admit I voted for John McCain.  If you read any of his books you realize he is an amazing man.  So with that said, like so many other Americans, I wish only the best for our new President. 

This country has come a long way.  At the age of five my family drove from St. Louis to Daytona Beach, Florida.  We stopped at a filling station for gas and a drink of water and I’ll never forget turning on the water fountain marked “COLORED” and yelling out, “Hey, this is NOT colored water.”  That was my first taste of racism.

In honor of Martin Luther King’s Birthday on the 19th, President Obama’s Inauguration on the 20th, which is also the 200th birthday of Abraham Lincoln, and Black History Month, my party menu is a tribute to my personal favorites.

COCKTAILS:  Obamatini         

                     Oprah Winefree (We all know she’s dieting again))

                     Maya Anjello Shooters

APPETIZER:  Martin Luther King Crab Cakes

SALAD:  Mean Joe Greens (I don’t actually know who he is but I couldn’t think of anyone else for salad.

BREAD:   Stevie Wonder Bread

VEGETABLE:  Condaleezza Rice

MAIN COURSE:  Tiger Woods Prawns

DESSERT:  Barry White Chocolate Mousse with Halle Berry Coulis

So get out the 4th of July martini glasses and the patriotic decorations and give a toast to the greatest country on the face of the earth and to our new president.  And then bring on the karoke.

Divide the group into Republicans and Democrats.

Alternate the following songs:

So Long Farewell, Auf Weidersein Adieu  Republican

You’re Simply The Best  Democrat

It’s My Party and I’ll Cry If I Want To Republican

Hello, Is It Me You’re Looking For Democrat

I Beg Your Pardon I Never Promised You A Rose Garden Republican

Hopelessly Devoted To You Democrat

How Do I Live Without You Republican

You’re the First, The Last, My Everything Democrat

I Will Survive Republican

We Are The Champions Democrat

My Guy Democrat or Republican

For the last two  songs pop a couple of Maya Anjello shooters, gather in a circle, hold hands and sing “We Are The World” and “That’s What Friends Are For”

OBAMATINI

3 ounces Bacardi Gold Rum

1 ounce Macadamia Nut Liqueur

1/2 ounce Bailey’s

1 ounce cream

Place in martini shaker with ice and shake.  Pour into chilled glass.  Garnish with an American Flag cocktail pic stuck in a Hershey’s Kiss.

MAYA ANJELLO SHOOTERS

4 packetts Knox gelatin

3 packages orange jelo

2 1/2 cups water

1 1/2 cups coconut rum

Mix orange jello and boiling water.  Stir in rum.  Pour into 11 X 13 pan until set.  Cut into squares.

MARTIN LUTHER KING CRAB CAKES

1 container of crab (Costco)

1/2 teaspoon salt

3/4 cup red, yellow and orange bell peppers, chopped

1/2 stick butter

2 teaspoons fresh lemon juice

2 eggs, beaten

1 teaspoon Worcestershire sauce

1/3 cup Italian bread crumbs

Saute bell peppers in 3 tablespoons of butter until softened.  Remove from heat and stir in lemon juice, eggs and Worcestershire sauce.  Mix in crab then mix in bread crumbs.

Place mixture on saran wrap and form into a log about 2 inches in diameter.  Chill for at least 1 hour.

Cut log into 2-inch segments and form into patties.

Heat remaining butter in skillet and saute crab cakes, turning once for 5 minutes on each side or until golden brown.

Serve with Fischer’s Raspberry Chipotle Sauce and Tartar Sauce over a bed of spinach leaves.  Garnish with lemon slices.

You can also make these crab cakes into small 1-inch patties.  Cook until golden brown.

TIGER WOODS PRAWNS

1/2 Cup Orange juice (2 oranges)

1/3 cup cilantro, chopped

1 tablespoon Asian red chili paste

1/4 cup extra virgin olive oil

2 cloves garlic

3 scallions, green parts, chopped

1 chipotle chilled in adobo sauce (canned)

1/2 teaspoon salt

pepper to taste

2 pounds Tiger prawns

Blend OJ, cilantro, chili paste, olive oil, garlic, scallion, chipotle and salt.

Pour mixture over shrimp and chill for 2 to 3 hours.

Remove from marinate and grill until shrimp turn pink turning once; 2 to 4 minutes.

BARRY WHITE CHOCOLATE MOUSSE WITH HALLE BERRY COULIS

1/2 cup water

2 teaspoons Knox gelatin

1/2 cup whole milk

10 ounces Lindt white chocolate

3 cups heavy whipping cream

Coulis: 

4 10-ounce packages raspberries in syrup

1  1/2 teaspoons lemon

1/2 cup sugar

4 tablespoons cornstarch

1 cup water

2 tablespoons Contreau or Grand Marnier

Combine gelatin and boiling water.

Simmer milk and add white chocolate.  Stir until smooth.

Combine gelatin into chocolate mixture and refrigerate (10 minutes) until mixture is slightly thick.

Whip cream to stiff peaks and fold in chocolate mixture.  Pour into small ramekins and chill.

Coulis:  Process berries and lemon.  Strain.  Add sugar, cornstarch, water and liquor.  Whisk until blended.  Place in saucepan over medium heat and bring to a boil, stirring frequently. Heat on low for 1 minute and continue to stir.  Remove from heat and cool until ready to use.  Top mousse with coulis.