Perfect Recipes for Having People Over

Perfect Recipes
P E R F E C T
R E C I P E S
F 0 R
H A V I N G
P E O P L E
O V E R
P A M
A N D E R S O N
P H O T O G R A P H S
HOUGHTON
MIFFLIN
COMPANY
Boston
New York
BY
RITA
M A A S
C O N T E N T S
Acknowledgments
Introduction
ix
x
T H E
B
I G
S T U F F
A
L L
T H E
Main Courses
R E S T
Kitchen Gatherings
2
Appetizers and
54
70
95
Outdoor Affairs
First Courses 1 1 4
I n the Dining Room
First-Course S o u p s
Breakfasts for Company
Salads
154
165
Side Dishes
194
Breads 2 2 3
Really Simple Desserts 2 3 3
Drinks
Index
281
294
I N T R O D U C T I O N
h e n I first started c o o k i n g , b a c k i n the late 1 9 7 0 s , e n t e r t a i n i n g was a p r o d u c t i o n . I
s t a r c h e d a n d i r o n e d the t a b l e c l o t h a n d n a p k i n s , p o l i s h e d e a c h glass, a n d set the
table at least a day b e f o r e the b i g event. I s l a v i s h l y f o l l o w e d m e n u s , t r e k k i n g f r o m
store to store to find the exact i n g r e d i e n t s . No r e c i p e was too l o n g , no m e a l too
e l a b o r a t e . I n fact, I t h r i v e d on m u l t i s t e p d i s h e s that r e q u i r e d days of a t t e n t i o n a n d
care: puff pastry, l a y e r e d pates a n d v e g e t a b l e t e r r i n e s , m i n i a t u r e sweet a n d savory
tarts.
I still love to have f r i e n d s over, but s o m e t h i n g h a p p e n e d along the way. First
one daughter was b o r n , t h e n a s e c o n d . P a r t - t i m e w o r k evolved into a f u l l - t i m e j o b .
Casual h o b b i e s b e c a m e p a s s i o n a t e avocations. With all t h e s e activities fighting for m y
t i m e , I h a d to change the way I c o o k e d .
My m e n u s are s i m p l e and flexible now, a n d m y parties mostly s p u r - o f - t h e m o m e n t . I love potlucks a n d s h a r e d s u p p e r s , a n d k i d s are always w e l c o m e . T h e
food's fun, the a t m o s p h e r e ' s casual, a n d family a n d f r i e n d s always gravitate to the
kitchen.
My standards h a v e n ' t s l i p p e d —great food h e l p s m a k e a great party—but great
food d o e s n ' t have to be difficult. M y R o s e m a r y - S c e n t e d Roast P o r k L o i n is succulent,
juicy, beautiful, a n d utterly s i m p l e . M o l t e n Chocolate Cakes are wonderfully oozy and
c h o c o l a t y — m a n y p e o p l e t h i n k t h e y ' r e b e t t e r t h a n a chocolate layer cake. M a d e i n
muffin p a n s , they can be a s s e m b l e d in just a few m i n u t e s a n d t h e n b a k e d i n the t i m e
it takes to clear the d i n n e r d i s h e s a n d put on a pot of coffee.
B e c a u s e it's so easy, C h i c k e n Chili (red or w h i t e ) always m a k e s it onto m y short
list w h e n I host a c r o w d . A l t h o u g h it tastes authentic a n d l o n g - s i m m e r e d , it's m a d e
with convenience items —rotisserie chickens, store-bought
chicken broth, and
c a n n e d b e a n s —and it cooks in l e s s t h a n forty-five m i n u t e s .
W h e t h e r y o u ' r e s h a r i n g a m e a l w i t h family, k i c k i n g b a c k with a few f r i e n d s , or
h o s t i n g half the n e i g h b o r h o o d , h a v i n g a set of s i m p l e , foolproof r e c i p e s m a k e s it easy
to focus on the a l l - i m p o r t a n t goal of b r i n g i n g p e o p l e together around the table.
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Sharing a Meal
T h e g r e a t e r e n d of table fellowship was brought h o m e to m e forcefully a few y e a r s
back. I h a d just a r r i v e d h o m e f r o m a m o n t h s - l o n g b o o k tour. S i n c e I was t e a c h i n g in
a different city nearly every day, m y life had b e c o m e strangely u n r e a l . I was feeling
depleted a n d altogether u n i n s p i r e d o n m y r e t u r n h o m e , w h e n our friends Monty a n d
A n n e i n v i t e d us for a n i m p r o m p t u lunch. M o n t y said they w e r e g r i l l i n g c h i c k e n
breasts, w i t h a black b e a n and c o r n salad. He suggested I b r i n g a dessert that would
go with fruit. I d i d n ' t have the e n e r g y to m a k e anything, so I s p e d to the g r o c e r y store
and g r a b b e d a c o n t a i n e r of sliced p o u n d cake a n d a can of w h i p p e d c r e a m .
" E v e n with s u c h short notice, t h e y ' r e e x p e c t i n g m o r e f r o m m e , " I thought. I
s h o u l d have k n o w n better. A n n e h a d w r e s t l e d w i t h cancer. Staring d o w n M e d u s a eyed death until it b l i n k e d , A n n e was the realest p e r s o n I k n e w .
We a r r i v e d as o n e of h e r friends was cutting up the grilled c h i c k e n to add to the
black b e a n and c o r n salad. T h e six of u s carried the m e a l — i n c l u d i n g plates, flatware,
and g l a s s e s —to a n outdoor table. That s h a r e d m e a l was a t i m e l e s s m o m e n t of s i m ­
plicity a n d p l a i n beauty. We s p o o n e d the black b e a n salad f r o m a metal m i x i n g bowl,
and w e p i c k e d up salad g r e e n s w i t h our h a n d s straight from the salad s p i n n e r . We ate
from plastic plates, s i p p e d ice tea f r o m an array of plastic cups collected f r o m fastfood restaurants, a n d talked.
We changed into s w i m s u i t s for a quick dip i n the pool, t h e n e n d e d with dessert
— m y s t o r e - b o u g h t p o u n d cake, lightly toasted, with a salad of f r e s h p l u m s , p e a c h e s ,
s t r a w b e r r i e s , and b l u e b e r r i e s , flavored with m i n t f r o m A n n e ' s g a r d e n . M y h u s b a n d
a n d I h a d a r r i v e d h a r r i e d a n d b i c k e r i n g . We left c a l m and r e l a x e d .
We all u n d e r s t a n d the i m p o r t a n c e of g a t h e r i n g with friends a n d family. S o why don't
we do it m o r e often? It's f e a r — f e a r that we don't have the time or skill to pull off a
meal that will be good enough.
T h a t ' s why it's i m p o r t a n t to stop e n t e r t a i n i n g and just h a v e people over. T h e
very w o r d " e n t e r t a i n " m a k e s m o s t p e o p l e c r i n g e . A recent Gallup poll found that
.Americans r a n k e n t e r t a i n i n g — a l o n g with filing tax r e t u r n s a n d v i s i t i n g the dentist —
as the n u m b e r - o n e
s t r e s s - r e l a t e d event in t h e i r lives. E n t e r t a i n i n g s c o r e d e v e n
h i g h e r o n the stress chart than childbirth.
How could s o m e t h i n g so ultimately satisfying cause so m u c h anxiety?
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It's b e c a u s e "entertaining" d o e s n ' t i m p l y s i m p l y m a k i n g a n i c e d i n n e r for a few
of y o u r f r i e n d s . It m e a n s y o u have to cook s o m e t h i n g f a n c y — s o m e t h i n g y o u ' v e p r o b ­
ably n e v e r m a d e b e f o r e . Y o u ' v e got to head to the w i n e store a n d hope the s a l e s p e r ­
s o n k n o w s his stuff. Y o u ' v e got to buy candles a n d a flower a r r a n g e m e n t . Y o u have to
iron the tablecloth a n d n a p k i n s . Y o u can't just p i c k up the h o u s e , y o u have to s c r u b it.
By the time the guests a r r i v e , y o u ' l l be i n no m o o d for a party.
If y o u ' r e entertaining, in short, y o u ' v e got to have y o u r place l o o k i n g as if the
photo crew from Architectural
Digest is about to drop in. But if y o u ' r e h a v i n g people
over, all that can wait.
At our house, the chores still have to get d o n e , of course, but my h u s b a n d and I
have s u c c e e d e d in u n h o o k i n g t h e s e f r o m food a n d f r i e n d s . If t h e r e ' s t i m e to c l e a n u p
a n d organize the stacks of magazines, catalogues, a n d u n p a i d b i l l s , fine. If not, w e just
straighten them. If the g a r d e n was w o r k e d o v e r last week, fine. If not, my h u s b a n d
p i c k s out the t o w e r i n g w e e d s , a n d w e let it go.
D e c i d i n g w h e n to have p e o p l e over can be a little l i k e waiting for the perfect
t i m e to get m a r r i e d or have a b a b y or buy a h o u s e : y o u m a y n e v e r get a r o u n d to doing
it if y o u delay until all the c o n d i t i o n s are right. It takes courage to invite t h e m , ready
or not, but it's powerful w h e n y o u do.
A n d h e r e ' s the reality: m o s t p e o p l e cook so infrequently that any h o m e - c o o k e d
meal is special. In fact, I've found the m o r e d o w n - h o m e the food a n d the m o r e c a s u ­
al the setting, the l i v e l i e r a n d h a p p i e r the party.
T h e r e are two different ways to have people over. T h e first way —preferable to most
cooks — is to p l a n a m e n u that c a n b e p r e p a r e d a l m o s t completely ahead, so t h e r e ' s v e r y
little to do (and very little that can go w r o n g ) d u r i n g the party. Really G o o d Lasagna, for
instance, is an u n c o m p l i c a t e d c r o w d - p l e a s e r , r e f m e d e n o u g h for a formal d i n n e r p a r t y
yet right at h o m e at a potluck. O v e n - B a r b e c u e d P o r k has all the flavor and a p p e a r a n c e
of meat that's b e e n lovingly t e n d e d o v e r an outdoor fire all day, but it literally cooks
while you s l e e p . S i m p l e Cassoulet is robust a n d rustic, and u n l i k e the traditional v e r ­
sion, w h i c h must be started a day or two i n advance, it can be m a d e in a few h o u r s .
T h e s e c o n d way to have p e o p l e over is to do a little of the c o o k i n g d u r i n g the
party. Easy Baked Risotto and Roast Rack of L a m b with V i n e g a r - M i n t Pan S a u c e are
i m p r e s s i v e d i n n e r s that d e m a n d v e r y little u p - f r o n t t i m e or effort a n d can cook
u n a t t e n d e d while y o u enjoy cocktail hour.
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B e t t e r yet, have guests do s o m e of the c o o k i n g — t h e y may not even realize that
y o u ' v e e n l i s t e d t h e m to do half the w o r k ! For S h i s h K e b a b s —the perfect m e a l for sat­
isfying b o t h strict v e g e t a r i a n s a n d ravenous c a r n i v o r e s — set out bowls of m a r i n a t e d
meat a n d c u t - u p v e g e t a b l e s and let y o u r friends s k e w e r t h e i r own.
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Because the rest of the m e a l follows naturally after y o u ' v e p i c k e d a m a i n c o u r s e , I've
organized the book by p l a c i n g the m a i n courses ("The B i g Stuff") first, followed by
the appetizers, s o u p s , salads, s i d e d i s h e s , b r e a d s , desserts, a n d d r i n k s ("All the
R e s t " ) . To h e l p you quickly find what y o u n e e d , I've d i v i d e d the m a i n - c o u r s e r e c i p e s
into t h o s e suitable for casual g e t - t o g e t h e r s , w a r m - w e a t h e r events, m o r e formal
affairs, and m o r n i n g fare.
So y o u can get comfortable with y o u r choice a n d m a k e s u r e it's right for the
occasion, each r e c i p e is a c c o m p a n i e d by a s h a d e d box w i t h a n s w e r s to i m p o r t a n t
q u e s t i o n s . W h e n s h o u l d I s e r v e it? H o w can I vary it? A n y shortcuts? What should I
serve with it? How far a h e a d can I m a k e it? What about leftovers?
F o r i n s t a n c e , w h e n y o u ' v e d e c i d e d to have a s i t - d o w n d i n n e r for eight p e o p l e
and y o u ' r e c o n s i d e r i n g rack o f l a m b for the m a i n course, if y o u s c a n the box, y o u ' l l be
r e m i n d e d that this cut is e x p e n s i v e a n d also d e m a n d s l a s t - m i n u t e c o o k i n g and carv­
ing. T h a t ' s not what you h a d in m i n d , so you l o o k for a n o t h e r m a i n course.
Y o u want to have a couple dozen friends over for d r i n k s a n d appetizers. S i n c e
y o u ' r e short on t i m e a n d m o n e y a n d it's a group with m i x e d tastes, y o u t h i n k about
the appetizer b a r (see page i ? 6 ) . T h i s attractive h o r s d ' o e u v r e buffet of b r e a d s ,
s p r e a d s , a n d colorful toppings really m a k e s a s p l a s h . T h e box tells y o u it offers
i n c r e d i b l e variety, is relatively i n e x p e n s i v e , and, s i n c e guests a s s e m b l e their own
n i b b l e s , r e q u i r e s m i n i m a l p r e p a r a t i o n . B i n g o ! T h e q u e s t i o n about shortcuts lets you
k n o w that y o u could also u s e s t o r e - b o u g h t pita a n d tortilla c h i p s and g r o c e r y - s t o r e
salad b a r items for s o m e of the t o p p i n g s .
Before y o u go any further, be s u r e y o u ' r e b e i n g realistic about the t i m e y o u can devote
to s h o p p i n g and cooking. M a k e up y o u r m i n d to be flexible —at the store, in the
kitchen, at the table. If the r e c i p e calls for w a t e r c r e s s but the b u n c h you see in the
I N T R O D U C T I O N
m a r k e t l o o k s ready for the c o m p o s t heap, let the m a r k e t k e e p it. Buy a b a b y lettuce
b l e n d or arugula instead. Or c o n s i d e r a h e a d of m i l d butter lettuce m i x e d with
assertive r a d i c c h i o . If the grocery store flowers l o o k u n e x c e p t i o n a l a n d y o u don't
have t i m e to a r r a n g e t h e m anyway, h e a d back to the p r o d u c e d e p a r t m e n t a n d p i c k up
s o m e a p p l e s or l e m o n s or s t r a w b e r r i e s for a c e n t e r p i e c e b o w l .
Setting the table i n advance s e n d s guests the w e l c o m e m e s s a g e that y o u ' r e
ready — e v e n if y o u ' r e not. A n d if y o u ' r e b e h i n d w h e n they a r r i v e , it's e a s i e r to a s k for
h e l p s l i c i n g a c u c u m b e r or t o p p i n g toasts t h a n to s e n d s o m e o n e off to try to set the
table.
A f t e r the table is ready, y o u can relax a little. F r o m h e r e o n out, it's just c o o k ­
ing. With a decently stocked k i t c h e n , y o u can pull things together by the t i m e y o u r
c o m p a n y c o m e s — e v e n if it's not everything that y o u p l a n n e d .
If y o u find y o u r s e l f r u n n i n g b e h i n d , stay c a l m a n d r e l y o n b a c k u p i n g r e d i e n t s
i n the c u p b o a r d s . W h e n t h e r e ' s no t i m e to m a k e the quesadilla appetizers or s m o k e d
s a l m o n toasts after all, d o n ' t fret. P r o u d l y set out a b i g bowl of pistachios a n d c h e r r y
tomatoes. Or just s k i p the toasts a n d s e r v e the s m o k e d s a l m o n w i t h s o m e n i c e c r a c k ­
ers, a n d let y o u r f r i e n d s a s s e m b l e t h e i r own. I n s t e a d of the d e s s e r t y o u p l a n n e d on,
put a couple of scoops of sorbet in n i c e goblets a n d g a r n i s h w i t h a little f r e s h fruit. Y o u
don't have beautiful b e r r i e s ? T h i n l y s l i c e or m i n c e a n apple for a h a n d s o m e g a r n i s h .
rlanningjor Big Lret-logethers
If you find y o u r s e l f frequently h o s t i n g d i n n e r s for two or t h r e e dozen p e o p l e , it may
be t i m e to buy a few things for s u c h o c c a s i o n s . I i n v e s t e d in a couple dozen n i c e but
i n e x p e n s i v e white plates, cheap w i n e g l a s s e s that w o r k for any b e v e r a g e , a n d a few sets
of s i l v e r w a r e . T h i s way, I don't h a v e to call the rental c o m p a n y or try to p i e c e t o ­
g e t h e r e n o u g h f r o m m y c u p b o a r d s every t i m e I have a buffet. I store all of t h e s e i n the
b a s e m e n t , separate f r o m m y everyday d i s h e s a n d china, b r i n g i n g t h e m up w h e n it's
t i m e to p r e p a r e a n d r e t u r n i n g t h e m to their place after I've c l e a n e d t h e m .
W h e n e v e r p o s s i b l e , m i x d i s p o s a b l e tableware with the real stuff to l e n d an air
of s u b s t a n c e . Plates a n d s i l v e r w a r e are easy to pop in the d i s h w a s h e r , so y o u could
p a i r t h e m with d i s p o s a b l e plastic g l a s s e s . Or c o n s i d e r real d i s h e s for the m a i n course
a n d p a p e r o n e s for d e s s e r t .
F o r g l a s s e s , be s u r e to figure o n about o n e t h i r d m o r e t h a n the n u m b e r of guests
y o u ' v e invited, to take into account p e o p l e w h o ' l l lose t h e i r s or switch d r i n k s b e t w e e n
cocktails a n d d i n n e r . If y o u don't have e n o u g h g l a s s w a r e , put out what y o u have with
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a stack of d i s p o s a b l e s as b a c k u p . Y o u ' l l also n e e d a n ice bucket a n d a metal tub (or a
large c o o l e r ) for i c i n g d o w n b e e r , w i n e , a n d s o d a s .
You m a y want to i n v e s t i n a s m a l l folding table to s e r v e as a b a r (which frees up
the d i n i n g r o o m a n d k i t c h e n tables for d i n n e r seating) a n d a t h i r t y - c u p coffeepot.
S i n c e m o s t buffets include a big salad, y o u ' l l want a gigantic salad bowl.
Two large r o a s t i n g p a n s will save y o u h o u r s of k i t c h e n t i m e . H e r e ' s how: Y o u ' v e
d e c i d e d to m a k e b e e f stew for y o u r d i n n e r for t w e n t y - f o u r . F o r a crowd that size, y o u
will n e e d to b r o w n at least n i n e p o u n d s of b e e f cubes, w h i c h would take y o u m o r e
than a n h o u r i n a Dutch o v e n (eight batches at eight m i n u t e s p e r b a t c h ) . Instead, heat
up those roasting p a n s o v e r two b u r n e r s a n d r e d u c e y o u r n u m b e r to two b a t c h e s p e r
pan, o r a total of s i x t e e n m i n u t e s . Y o u ' v e s a v e d f o r t y - e i g h t m i n u t e s .
R o a s t i n g p a n s w o r k for other c o o k i n g t e c h n i q u e s as well —sauteing o n i o n s ,
s i m m e r i n g chili, or s t e a m i n g g r e e n b e a n s for a crowd. T h e l a r g e r the surface is, the
m o r e y o u can cook at a t i m e , a n d the m o r e t i m e y o u can s p e n d r e l a x i n g w i t h y o u r
guests.
Large d i s p o s a b l e roasting p a n s can also be u s e d . A l t h o u g h they're a little t h i n
for b r o w n i n g and s e a r i n g meat, they w o r k beautifully for sauteing, s t e a m i n g , a n d
s i m m e r i n g . Just w a t c h the heat a little m o r e carefully a n d stir a little m o r e f r e ­
quently.
ing with the Flow
No m a t t e r h o w organized y o u may b e , though, t h e r e are t i m e s w h e n life i n t e r v e n e s to
thwart y o u r p l a n s . Not l o n g ago, m y h u s b a n d a n d I c o m m i s s i o n e d our artist n e p h e w
to do two large p a i n t i n g s . A s part of the deal, he w o u l d d e l i v e r t h e m , a n d w e ' d use the
o c c a s i o n to host a m i n i family r e u n i o n . W h e n the t i m e came for h i m to m a k e the trip,
he talked h i s father into d r i v i n g out w i t h h i m for the M e m o r i a l Day w e e k e n d . A few
days b e f o r e they a r r i v e d , he called to say they w e r e able to get away a day e a r l i e r . S i n c e
I had to w o r k that day, I d i d n ' t get a r o u n d to figuring out a m e n u until m i d a f t e r n o o n .
I had e n o u g h s e n s e to p l a n a s i m p l e grocery store m e n u of Perfect Roast C h i c k e n
s e r v e d w i t h L e m o n - A r t i c h o k e S a u c e with G a r l i c a n d Parsley, but I d i d n ' t get h o m e
from s h o p p i n g until late afternoon.
I had m a n a g e d to fry the tortillas for the Tortilla S u n d a e s a n d ready the c h i c k ­
ens for the oven w h e n the d o o r b e l l rang—two h o u r s early. We b r o k e o p e n a bottle of
bubbly to celebrate a n d spent the next h o u r chatting a n d a d m i r i n g the p a i n t i n g s . A
piece of m e w a s e n j o y i n g the m o m e n t , but d e e p d o w n I w a s p a n i c k e d . A t 7:3o, just as
I N T R O D U C T I O N
I was h e a d i n g back to the kitchen, m y b r o t h e r - a n d s i s t e r - i n - l a w a n d t h e i r t h r e e k i d s
pulled into the driveway. I was l i v i n g m y worst anxiety d r e a m .
S h a r i n g anxiety does w o n d e r s for stress, a n d i n a m o m e n t m y s i s t e r - i n - l a w a n d
h e r k i d s w e r e h e l p i n g m e a s s e m b l e Easy Butternut S q u a s h Ravioli for the first c o u r s e .
My n i e c e a n d n e p h e w s s e e m e d to be h a v i n g fun. T h e guys c a r r i e d in the luggage a n d
m a d e up the guest r o o m while m y s i s t e r - i n - l a w set the table.
I put the c h i c k e n s i n the oven, refilled the nut bowl, a n d o p e n e d s o m e m o r e
s p a r k l i n g w i n e . W h e n apocalypse threatens, let t h e m sip c h a m p a g n e ! T h e r e was so
m u c h family b o n d i n g g o i n g on that no one cared that d i n n e r was delayed.
Finally the c h i c k e n s w e r e roasted, a n d I m a d e the sauce. We c o o k e d the ravioli,
put t h e m on plates, a n d g a r n i s h e d t h e m . A f t e r the first course, I p i l e d the carved
c h i c k e n s a n d bright g r e e n asparagus on a platter, and we p a s s e d it a r o u n d f a m i l y style. I was b e g i n n i n g to u n w i n d . T h e c o n v e r s a t i o n was lively, a n d our usually quiet
niece and n e p h e w s w e r e especially talkative. T h e platter was p a s s e d again, a n d w e
d e v o u r e d all the food. It w o r k e d its m a g i c a r o u n d the table.
I often t h i n k b a c k o n that d i n n e r . M o r e t h a n the e m b a r r a s s m e n t of b e i n g
caught u n p r e p a r e d , what I r e m e m b e r is my s i s t e r - i n - l a w ' s satisfaction at b e i n g able
to help s o m e o n e w h o was usually well p r e p a r e d . I recall the p r i d e in m y n i e c e ' s a n d
n e p h e w s ' faces as they m a d e a real c o n t r i b u t i o n to d i n n e r . A n d I w o n ' t forget m y
b r o t h e r - i n - l a w ' s c o m m e n t a few m o n t h s later. " Y o u ' r e always so r e l a x e d w h e n y o u
have p e o p l e o v e r , " he s a i d . "You just s e e m to roll w i t h w h a t e v e r h a p p e n s . "
I w o u l d p r e f e r not to p r e s i d e over that k i n d of d i n n e r party often, but it was a
good r e m i n d e r that h a v i n g people over is a selfless act. E v e n if things a r e n ' t perfect
— a n d often p r e c i s e l y b e c a u s e , b l e s s e d l y , t h e y ' r e not —people appreciate y o u r gift of
time a n d self. A s m u c h as I care about food, d i n n e r s like that r e m i n d m e that the food
is not the ultimate point —the p e o p l e are. A n d w h e n I r e m e m b e r that, it is m u c h e a s ­
ier to have p e o p l e over.
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
K I T C H E N
G A T H E R I N G S
These are the dishes to
consider when you want to
keep it casual and friendly.
Most of the recipes in
this section are completely
do-ahead — even ones that
are traditionally made at
the last minute.
CHICKEN
SOUP
FOR COZY
NIGHTS
MAKES
T h e first spoonful of this soup evokes a n ahhh. I often m a k e it the
night h o u s e g u e s t s a r r i v e , a n d it's o n the short list of d i s h e s m y
&
&
'
3
h
J
T 0
4
Q U A R T S
'
SERVES 8
daughters r e q u e s t w h e n they c o m e h o m e f r o m college. L i g h t y e t sat­
isfying and n o u r i s h i n g , it's perfect for p e o p l e who are tired, r o a d weary, and u n s e t t l e d f r o m s n a c k i n g o n j u n k all day. It's also great
the next day, w h e n y o u ' v e b e e n p l a y i n g t o u r guide a n d t h e r e ' s no
t i m e to m a k e l u n c h . Pull out the soup a n d heat up an h o n e s t loaf of
b r e a d . S e r v e s o m e apple c h u n k s , m a y b e s o m e c o o k i e s . Or drop off a
pot of soup for s o m e o n e w h o has just m o v e d , h a d a baby, or is f e e l ­
i n g u n d e r the w e a t h e r .
F r o m - s c r a t c h c h i c k e n soup d o e s n ' t have to start with a raw
c h i c k e n . S o u p m a d e f r o m a s t o r e - b o u g h t roast c h i c k e n is just as
flavorful a n d o h - s o - s i m p l e . B y s h r e d d i n g the meat a n d s i m m e r i n g
the b o n e s a n d s k i n w i t h c a r t o n e d o r c a n n e d c h i c k e n broth, y o u
k n o c k h o u r s off the c o o k i n g t i m e but e n d up with soup that tastes as
good as if y o u ' d started f r o m scratch.
WHEN SHOULD I SERVE I T ?
WHAT SHOULD I SERVE WITH I T ?
For weekend houseguests
As one of the offerings at a soup
You've got a complete meal in a
HOW FAR AHEAD CAN I MAKE I T ?
The soup base can be refriger­
bowl. If you'd like to serve a first
ated for up to 3 days. Return it to
course before the soup (or another
a simmer and add the ingredients
For casual suppers and potlucks
course after it), consider one of the
for the individual soups, along with
For Low-budget entertaining
salads (pages 165-93).
the peas, fresh herbs, and season­
For intergenerational gatherings
Desserts:
ing.
party
One of the cakes made from the
ANY SHORTCUTS?
recipe for Simple, Tender
Although the soup will lack that
rich, full-bodied broth, you can
skip simmering the bones in the
Yellow Cake (pages 257-61)
Saucer-Size Oatmeal Cookies
WHAT ABOUT LEFTOVERS?
Although the peas and herbs will
fade and the noodles swell, the
soup will still be very satisfying for
(page 238)
broth.
at least 3 or 4 days.
Stick with the basic chicken
noodle and chicken rice versions.
4
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
I've g i v e n y o u a f o r m u l a so y o u can m a k e a s i m p l e c h i c k e n
n o o d l e soup or m o r e elaborate s o u p s — f r o m tortellini to pasta a n d
white b e a n s —using the s a m e p r o p o r t i o n s a n d m e t h o d . T h e s e s o u p s
a r e w a r m a n d c o m f o r t i n g e n o u g h to heal the sick, but they're also
m e a n t for t i r e d cooks w h o n e e d to p r e p a r e a s o u l - s a t i s f y i n g m e a l i n
a b o w l —quickly. Before a d d i n g the extras, y o u can split the b r o t h
m i x t u r e a n d m a k e different k i n d s of s o u p . Just r e m e m b e r to halve
the a d d e d i n g r e d i e n t s .
For e v e n m o r e i m p r o m p t u gatherings, m a k e a store-bought
broth doctored with A s i a n or southwestern flavorings, lay out an array
of ingredients a n d condiments, and let guests finish m a k i n g the soups
themselves to their liking. (See the recipes o n pages 8 and 9.)
2
quarts chicken broth
1
store-bought roast chicken, meat picked from bones and pulled into bite-size
pieces, bones and skin reserved
3
tablespoons vegetable oil
2
large onions, cut into medium dice
2
large carrots, peeLed and cut into rounds or half rounds, depending on size
2
large celery stalks, sliced V* inch thick
Additional ingredients from the soup of your choice (recipes follow)
1
V2
cup (5 ounces) frozen green peas
cup chopped fresh herbs (see recipes)
Salt and freshly ground black pepper
B r i n g b r o t h a n d 4 c u p s w a t e r to a s i m m e r i n a large pot o v e r
m e d i u m - h i g h h e a t . A d d r e s e r v e d c h i c k e n b o n e s a n d s k i n , r e d u c e h e a t to
l o w , p a r t i a l l y c o v e r , a n d s i m m e r u n t i l b o n e s r e l e a s e t h e i r f l a v o r , 20 t o 3o
minutes. Strain broth into a large bowl; discard b o n e s a n d skin.
R e t u r n pot to b u r n e r set o n m e d i u m - h i g h . A d d oil, t h e n o n i o n s ,
c a r r o t s , a n d c e l e r y , a n d s a u t e u n t i l soft, 8 t o 1 0 m i n u t e s . A d d c h i c k e n a n d
b r o t h a n d b r i n g to a s i m m e r .
A d d i n g r e d i e n t s f r o m s o u p of c h o i c e . S i m m e r u n t i l t e n d e r , 1 0 to
2 0 m i n u t e s m o r e , d e p e n d i n g o n s t a r c h (if a n y ) . S t i r i n p e a s a n d h e r b s ,
a n d adjust s e a s o n i n g s , a d d i n g salt a n d p e p p e r to taste. S e r v e .
6
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
C L A S S I C C H I C K E N NOODLE SOUP
C U R R I E D C H I C K E N SOUP WITH C H I C K P E A S
AND
3
cups egg noodles
1
teaspoon dried thyme leaves
CAULIFLOWER
2
drained and rinsed
Chopped fresh parsley
1
A
1
cup long-grain white rice
2
cups bite-size cauliflower florets
teaspoon dried thyme leaves
2
tablespoons curry powder
Chopped fresh cilantro
Chopped fresh parsley
CHICKEN TORTELLINI
AND
SOUP WITH
ZUCCHINI
C H I C K E N SOUP WITH PASTA A N D W H I T E
BEANS
TOMATOES
1
can (13.5 ounces) coconut milk
(optional, but very good)
C L A S S I C C H I C K E N A N D R I C E SOUP
3
cans (16 ounces each) chickpeas,
package (9 ounces) refrigerated small
cheese tortellini or 1 bag
1
can (14.5 ounces) diced tomatoes
2
cans (16 ounces each) white beans,
drained and rinsed
(8V2 ounces) dried
1
can (14.5 ounces) diced tomatoes
1
cup small pasta, such as ditalini
2
medium zucchini, cut into medium dice
2
teaspoons minced fresh rosemary
1
teaspoon dried basil
Chopped fresh parsley
Chopped fresh parsley
Serve with grated Parmesan cheese.
Serve with grated Parmesan cheese.
C H I C K E N SOUP WITH BLACK B E A N S A N D
CORN
2
cans (16 ounces each) black beans,
drained and rinsed
1
package (10 ounces) frozen corn
1
can (14.5 ounces) diced tomatoes
1
jalapeho, seeded and minced
2
tablespoons ground cumin
2
teaspoons chili powder
Chopped fresh cilantro
Omit peas. Serve with tortilla chips,
grated
Monterey
Jack
cheese,
and
lime
wedges.
K I T C H E N
G A T H E R I N G S
•
7
CHICKEN SOUP WITH
FLAVORINGS
ASIAN
T h i s soup gives y o u r guests a chance to a s s e m b l e t h e i r own m e a l in
SERVES I S TO 20
a bowl, c h o o s i n g f r o m a w i d e a s s o r t m e n t of colorful p o s s i b i l i t i e s .
S i n c e the i n g r e d i e n t s will be at r o o m t e m p e r a t u r e , it's i m p o r t a n t for
the b r o t h to be p i p i n g hot. K e e p it s i m m e r i n g on the stove or a hot
plate, if y o u ' v e got one. D o n ' t u s e large shallow soup bowls; they will
m a k e the soup cool too quickly. Instead, use s m a l l deep b o w l s .
S m a l l e r b o w l s also e n c o u r a g e guests to c o m e b a c k for a s e c o n d
round, with a new set of flavoring i n g r e d i e n t s . After t h e y ' v e h e l p e d
t h e m s e l v e s , ladle the s i m m e r i n g b r o t h into each b o w l .
6
quarts chicken broth
9
thin sLices fresh ginger
18
2-inch cilantro stems
9
scallions, trimmed to white part only
6
strips lime zest, removed with a vegetable peeler
C o m b i n e all i n g r e d i e n t s i n a l a r g e pot, b r i n g to a s i m m e r , a n d
s i m m e r t o b l e n d f l a v o r s , a b o u t 1 0 m i n u t e s . S t r a i n , r e t u r n to p o t , a n d i f n o t
s e r v i n g i m m e d i a t e l y , c o v e r a n d k e e p w a r m ; r e t u r n to a s i m m e r b e f o r e
serving.
POSSIBLE ADDITIONS
2 cups shredded cooked chicken
V4 pound bok choy, thinly sliced
V2 pound cooked shrimp, cut into
2 packages (3 ounces each) ramen noodles, flavoring
bite-size pieces
packet discarded, noodles broken into bite-size
V4 pound thinly sliced rare roast beef
pieces
V4 pound firm tofu, patted dry and cut into V2-inch
cubes
3 ounces (2 cups) chow mein noodles
1 cup roasted unsalted peanuts, coarsely chopped
1 bag (6 ounces) radishes, thinly sliced and cut into
thin strips
1 bunch scallions, thinly sliced
1 handful each fresh basil leaves, fresh mint leaves,
6 ounces (about 2 cups) fresh bean sprouts, rinsed
and drained
and cilantro sprigs
1 lime, cut into 8 wedges
V4 pound shiitake or white mushrooms, stemmed and
thinly sliced
1 jalapeno, sliced into thin rounds
Soy sauce
1 can (8 ounces) water chestnuts,
Thai or Vietnamese fish sauce
drained and rinsed
8
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
POSSIBLE ADDITIONS
C H I C K E N SOUP WITH SOUTHWESTERN
FLAVORINGS
2 cups shredded cooked chicken
6
quarts chicken broth
V2 pound cooked shrimp, cut into bite-size pieces
18
2-inch cilantro stems
4 ounces pepper Jack cheese, grated
9
sun-dried tomato halves
1 jar (8 ounces) nacho cheese sauce
6
garlic cloves
6
strips lime zest, removed with a
1 bag (12 ounces) Fritos (original strip shape)
1 bag (12 ounces) tortilla chips
1 each red and green bell pepper, cut into thin
vegetable peeler
1
strips and sauteed (see page 127)
1 cup frozen corn kernels, thawed
jalapeho
1 bag (6 ounces) radishes, thinly sliced and cut
into thin strips
C o m b i n e all i n g r e d i e n t s in a l a r g e
1 cup chopped tomatoes
p o t , b r i n g to a s i m m e r , a n d s i m m e r to b l e n d
1 can (4.5 ounces) chopped mild green chiles
flavors,
1 can (2.25 ounces) sliced black olives
pot,
and
a b o u t 1 0 m i n u t e s . S t r a i n , r e t u r n to
if n o t
serving immediately,
a n d k e e p w a r m ; r e t u r n to a s i m m e r
serving.
cover
before
1 can (16 ounces) pinto or black beans, drained
1 bunch scallions, thinly sliced
1 handful cilantro sprigs
1 lime, cut into 8 wedges
1 jalapeho pepper, minced
1 jar (8 ounces) green salsa
1 jar (8 ounces) red salsa
1 bottle each green and red hot pepper sauce
K I T C H E N
G A T H E R I N G S
•
9
SAUSAGE
AND WHITE
BEAN
SOUP
Mostofusenjoyagoodpotofharnandbeansoup,butoftenwedon't
SERVES 8
h a v e a h a m b o n e on h a n d o r the t i m e to s o a k a n d s i m m e r d r i e d
b e a n s . M i n c e d prosciutto instantly t r a n s f o r m s c h i c k e n b r o t h into a
h a m - f l a v o r e d soup b a s e . Italian sausage r e i n f o r c e s the p o r k flavor
and m a k e s the soup satisfying and substantial. C a n n e d b e a n s w o r k
as well as d r i e d o n e s , and m a s h i n g s o m e of t h e m t h i c k e n s the s o u p
a n d gives it body.
2
IV2
tablespoons olive oil
pounds Italian sausages
2
ounces thinly sliced prosciutto, minced
2
medium onions, cut into medium dice
2
medium carrots, peeled and cut into medium dice
2
medium celery stalks, cut into medium dice
WHEN SHOULD I SERVE I T ?
HOW CAN I VARY I T ?
Fall picnics or tailgate parties
A falL or winter Lunch or casual
supper — especially when time's
short
WHAT SHOULD I SERVE WITH I T ?
Substitute smoked cooked
sausage: kielbasa or chorizo.
Other varieties of canned beans
can be substituted as well.
Breads:
Moist, Savory Corn Muffins (page
226) or other interesting
breads
Salads:
Carrot Salad with Cumin
Vinaigrette (page 178), served
before the soup
10
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
1
teaspoon dried thyme Leaves
1
quart chicken broth
3
cans (16 ounces each) canned great northern or other white beans, undrained
Heat oil in a large deep pot over m e d i u m - h i g h heat until hot. A d d
sausages a n d cook, t u r n i n g o n c e or twice, until well b r o w n e d o n all sides,
about 5 m i n u t e s ( s a u s a g e will not be fully c o o k e d ) . R e m o v e w i t h a slotted
s p o o n ; w h e n c o o l e n o u g h to h a n d l e , cut i n t o V i - i n c h - t h i c k s l i c e s .
M e a n w h i l e , a d d p r o s c i u t t o , o n i o n s , c a r r o t s , c e l e r y , a n d t h y m e to
p o t a n d c o o k , s t i r r i n g f r e q u e n t l y , u n t i l v e g e t a b l e s a r e w e l l b r o w n e d , 8 to
10 minutes.
A d d b r o t h a n d s a u s a g e . S m a s h I c a n of b e a n s w i t h a f o r k , t h e n
a d d t o s o u p w i t h r e m a i n i n g b e a n s . C o v e r , a n d b r i n g to a s i m m e r , t h e n
r e d u c e h e a t to m e d i u m - l o w a n d s i m m e r , p a r t i a l l y c o v e r e d , to b l e n d f l a ­
v o r s , a b o u t 2,0 m i n u t e s . T u r n off h e a t a n d l e t s i t f o r 1 0 m i n u t e s t o let
flavors develop.
R e t u r n s o u p to a s i m m e r a n d s e r v e .
Pear Halves with Blue Cheese and
Toasted Nuts (page 166),
served after the soup
Cheeses and fall fruits, like
apples, pears, and grapes,
served after the soup
Desserts:
HOW FAR AHEAD CAN I MAKE I T ?
Saucer-Size Oatmeal Cookies
The cooled soup can be refriger­
ated up to 3 days.
(page 238)
Perfectly Simple Pumpkin
WHAT ABOUT LEFTOVERS?
Cheesecake (page 274)
Leftover soup can be refrigerated
Moist, Tender Spice Cake
up to 3 days, and it freezes well.
(page 259)
K I T C H E N
G A T H E R I N G S
•
11
CHICKEN
CHILI-RED
OR W H I T E
I f y o u want a chili that b r i n g s p e o p l e b a c k for s e c o n d s and always
SERVES 1 2
m a k e s t h e m ask for the r e c i p e , try one of these. C h i c k e n gives chili
the b r o a d e s t p o s s i b l e appeal w h e n y o u ' r e s e r v i n g a b i g g r o u p .
B o t h the r e d a n d white v e r s i o n s h a v e the l o o k a n d flavor of
serious chili, yet they are easy to p r e p a r e . The m e a t of r o t i s s e r i e
c h i c k e n is perfect for t h i s d i s h — i t ' s deeply s e a s o n e d , t e n d e r , a n d
easy to s h r e d , a n d u s i n g it shaves a couple h o u r s off the c o o k i n g
p r o c e s s . A d d i n g garlic at the e n d m a k e s the chili pleasantly potent.
If y o u ' d p r e f e r a c h u n k y b e e f or p o r k chili, c o n s i d e r Stew with
S o u t h w e s t e r n F l a v o r i n g s (page 5 2 ) .
Q U I C K RED C H I C K E N C H I L I
T h i s m a y s e e m l i k e a lot of chili p o w d e r , but the chocolate r o u n d s out the
flavor, resulting in a rich, f u l l - b o d i e d stew. Y o u can m a k e it i n a large pot
instead of a r o a s t i n g pan, but allow extra t i m e for the o n i o n s to saute a n d the
chili to s i m m e r .
2
store-bought roast chickens, meat picked from bones and pulled into
bite-size pieces, bones and skin reserved
2
quarts chicken broth
6
tablespoons vegetable oil
2
large onions, cut into medium dice
V3
cup chili powder
IV2
tablespoons ground cumin
IV2
tablespoons dried oregano
2
cans (28 ounces each) crushed tomatoes
2
cans (16 ounces each) pinto beans, drained and rinsed
6
medium garlic cloves, minced
IV2
3
ounces bittersweet or semisweet chocolate, chopped
tablespoons cornmeal
Accompaniments: See page 14 for suggestions
K I T C H E N
G A T H E R I N G S
•
13
C o m b i n e chicken bones and skin, chicken broth, and 4 cups water in a
l a r g e p o t a n d b r i n g to a b o i l o v e r m e d i u m - h i g h h e a t . R e d u c e h e a t to l o w ,
partially cover, and s i m m e r until b o n e s release their flavor, about 3o m i n ­
utes. Strain broth into a large bowl; discard bones and skin.
WHEN S H O U L D I SERVE I T ?
Appetizers and
At casual parties like Super BowL
Sunday or other sports gatherings,
Halloween, family reunions, or
potlucks
ousLy with a couple pinches
Salads:
Quesadillas for a Crowd (page
cup fresh lime juice.
138)
Salads:
Sides:
Chopped Caesar Salad (page 172)
At large gatherings with lots of
guests who don't eat red meat
For a casual lunch or supper,
especially when you have houseguests
Boston Lettuce and Baby Spinach
Salad (page 176)
Moist, Savory Corn Muffins (page
226-27)
Desserts:
Tortilla Sundaes with Minted
Accompaniments:
Fried Corn Tortilla TriangLes (page
Mango Salsa (page 241)
123-24) or 1 bag each tortilla
Hot Fudge Brownie Sundaes
and corn chips
ANY SHORTCUTS?
each salt and pepper and V4
(page 244)
Shredded sharp cheese (two 12-
Simmering the bones in the
chicken broth gives the chili a
more homemade flavor, but skip
this step if you're short on time.
Use ready-peeled garlic.
HOW FAR AHEAD CAN I MAKE I T ?
ounce bags)
1 bunch scallions, thinly sliced
1 cup fresh cilantro leaves
1 jar (12 ounces) sliced
1 bottle each red and green hot
Substitute leftover turkey or
pepper sauce
cream
rotisserie chicken.
For the white chili, substitute
canned white beans, such as great
northern or canneLlini, for the
days ahead.
WHAT ABOUT LEFTOVERS?
1 container (24 ounces) sour
chicken (7 to 8 cups) for the
day before making the chili.
The chili can be made up to 3
jalapehos
HOW CAN I VARY I T ?
You can pick and shred the
chicken and simmer the broth the
The chili freezes very well for
2 months.
2 cans (2.25 ounces each) sliced
black olives
1 jar (8 ounces) red or green
salsa (improve the flavor by
hominy.
stirring in 1 to 2 tablespoons
WHAT SHOULD I SERVE WITH IT?
Drinks:
Instant Frozen Margaritas (page
287)
Sparkling Coolers (page 283),
juice)
1 lime, cut into wedges
Guacamole:
especially limeade
Peel and seed 4 avocados, mash
Beer
14
chopped fresh cilantro and
squeezing in a little fresh lime
with a fork, then season gener-
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
Heat oil i n a large r o a s t i n g p a n set over two b u r n e r s o n m e d i u m h i g h h e a t . A d d o n i o n s a n d s a u t e u n t i l s o f t , 4 to 5 m i n u t e s . A d d c h i l i p o w ­
d e r , c u m i n , a n d o r e g a n o , r e d u c e h e a t to m e d i u m - l o w , a n d c o o k , s t i r r i n g ,
u n t i l s p i c e s a r e f r a g r a n t , 1 to % m i n u t e s . S t i r i n c h i c k e n , t o m a t o e s , a n d
b r o t h a n d b r i n g t o a s i m m e r . R e d u c e h e a t to l o w a n d s i m m e r u n c o v e r e d ,
s t i r r i n g o c c a s i o n a l l y , to b l e n d
flavors,
35 to 3 o m i n u t e s .
Stir i n b e a n s , g a r l i c , a n d c h o c o l a t e a n d s i m m e r to b l e n d
flavors,
about 5 m i n u t e s . S p r i n k l e c o r n m e a l o v e r c h i l i , s t i r in, a n d s i m m e r to
t h i c k e n c h i l i , 1 to 2, m i n u t e s l o n g e r . T u r n off h e a t , c o v e r , a n d l e t s t a n d f o r
5 minutes.
L a d l e i n t o b o w l s a n d s e r v e w i t h a c c o m p a n i m e n t s of y o u r c h o i c e .
Q U I C K WHITE C H I C K E N C H I L I WITH H O M I N Y
T h e i r pale color a n d m i l d c o r n flavor m a k e h o m i n y a n d s h o e p e g c o r n the
perfect r e p l a c e m e n t for pinto b e a n s i n this white v a r i a t i o n . H o m i n y (soft,
chewy c o r n k e r n e l s f r o m w h i c h the hull a n d g e r m have b e e n r e m o v e d ) is
found i n the c a n n e d - v e g e t a b l e aisle i n s u p e r m a r k e t s . F r o z e n white s h o e p e g
c o r n is m o r e delicate than yellow c o r n .
2
store-bought roast chickens, meat picked from bones and pulled into
bite-size pieces, bones and skin reserved
2
quarts chicken broth
6
tablespoons vegetable oil
VA
4
V2
cup ground cumin
teaspoons dried oregano
teaspoon cayenne pepper
2
large onions, cut into medium dice
2
jars or cans (4.5 ounces each) diced mild green chiles
2
cans (20 ounces each) hominy, rinsed (about 6 cups)
6
medium garlic cloves, minced
2
cups frozen c o m , preferably white shoepeg
Accompaniments: See page 14 for suggestions
Combine chicken bones and skin, chicken broth, and 4 cups
w a t e r i n a l a r g e pot a n d b r i n g to a b o i l o v e r m e d i u m - h i g h heat. R e d u c e
K I T C H E N
G A T H E R I N G S
h e a t to l o w a n d s i m m e r u n t i l b o n e s r e l e a s e t h e i r flavor, about 3 o m i n u t e s .
Strain broth into a large bowl; discard bones and skin.
M e a n w h i l e , heat oil in a large roasting p a n set over two b u r n e r s
(or a large pot) on m e d i u m - l o w heat. A d d cumin, oregano, and cayenne
a n d cook, stirring, until s p i c e s sizzle a n d are fragrant, about 1 m i n u t e . A d d
o n i o n s , i n c r e a s e h e a t to m e d i u m , a n d s a u t e u n t i l s o f t , 4, to 5 m i n u t e s . A d d
c h i c k e n a n d c h i l e s a n d s t i r to c o a t . A d d 4 c u p s h o m i n y a n d a l l b u t 1 c u p
b r o t h a n d b r i n g to a s i m m e r . R e d u c e h e a t t o l o w a n d s i m m e r , s t i r r i n g
o c c a s i o n a l l y , to b l e n d f l a v o r s , 25 t o 3 o m i n u t e s .
I n a f o o d p r o c e s s o r , p r o c e s s r e m a i n i n g 2, c u p s h o m i n y
and
r e s e r v e d 1 cup b r o t h until silky s m o o t h . Stir into s i m m e r i n g soup. Stir i n
m i n c e d garlic a n d c o r n a n d s i m m e r to b l e n d
flavors,
about 5 minutes.
T u r n off heat, c o v e r , a n d let s t a n d for 5 m i n u t e s .
L a d l e i n t o b o w l s a n d s e r v e w i t h a c c o m p a n i m e n t s of y o u r c h o i c e .
16
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
OVEN - B A R B E C U E D PORK FOR
S A N D W I C H E S OR C A R N I T A S
I love p u l l e d p o r k , but I don't have t i m e to s p e n d all day s t a n d i n g at
SERVES 12 TO 20
a charcoal grill, c o d d l i n g a p o r k s h o u l d e r to f a l l - o f f - t h e - b o n e t e n ­
d e r n e s s . I've d i s c o v e r e d , h o w e v e r , that y o u can pat the s h o u l d e r
w i t h a dry rub, shove it into the oven, a n d let it s l o w - r o a s t for 1 0 to
1 2 h o u r s overnight. T h e next m o r n i n g , the p o r k e m e r g e s t e n d e r a n d
m a h o g a n y - c o l o r e d . Once the meat cools, pull it into b i t e - s i z e
s h r e d s a n d m o i s t e n it w i t h the p a n d r i p p i n g s . T h e p u l l e d p o r k can
be s p o o n e d onto b u n s for b a r b e c u e s a n d w i c h e s o r w r a p p e d i n c o r n
tortillas for a carnita party. Few d i s h e s a l l o w y o u to s e r v e s u c h a large
group with so little effort.
A w h o l e p o r k s h o u l d e r c o n s i s t s of the front part of the leg,
called the p i c n i c , a n d the butt, also k n o w n as B o s t o n butt roast o r
B o s t o n - s t y l e butt. E i t h e r cut is good h e r e . If c h o o s i n g the p i c n i c ,
h o w e v e r , pull off the t h i c k r i n d b e f o r e b r u s h i n g the m e a t with m u s ­
tard, u s i n g a s h a r p k n i f e to facilitate the p r o c e s s . Once the roast
r e a c h e s 1 6 5 d e g r e e s , y o u can i n c r e a s e the o v e n t e m p e r a t u r e to 3 ^ 5
d e g r e e s to s p e e d up the c o o k i n g p r o c e s s if y o u l i k e .
3
tablespoons packed Light or dark brown sugar
3
tablespoons paprika
lVz
teaspoons salt, plus more for sprinkling
lVz
tablespoons coarsely ground black pepper
IV2
tablespoons garlic powder
1
V2
bone-in pork shoulder butt roast or fresh picnic shoulder ( 8 - 9 pounds)
cup Dijon mustard
A d j u s t o v e n r a c k to l o w e s t p o s i t i o n a n d h e a t o v e n to 2 5 0 d e g r e e s .
M i x b r o w n sugar, p a p r i k a , salt, p e p p e r , a n d garlic p o w d e r i n a
s m a l l b o w l . Pat roast dry a n d place o n a r a c k set o v e r a f o i l - l i n e d s h a l l o w
b a k i n g s h e e t . L i g h t l y s p r i n k l e t o p a n d s i d e s of r o a s t w i t h s a l t , b r u s h w i t h
half the mustard, a n d s p r i n k l e w i t h half the spice rub. Carefully t u r n roast
o v e r . S p r i n k l e w i t h a little salt, b r u s h w i t h r e m a i n i n g m u s t a r d , a n d s p r i n ­
kle with r e m a i n i n g spice rub.
K I T C H E N
G A T H E R I N G S
•
17
R o a s t u n t i l a m e a t t h e r m o m e t e r r e g i s t e r s 1 7 0 d e g r e e s , 9 to 1 1
h o u r s , d e p e n d i n g o n s i z e . T r a n s f e r p o r k to a p l a t t e r a n d let c o o l e n o u g h to
handle, about 1 hour.
M e a n w h i l e , if m a k i n g s a n d w i c h e s o r if p o r k n e e d s a l i t t l e m o r e
m o i s t u r e , p o u r off a n y fat a n d s c r a p e p a n d r i p p i n g s i n t o a s m a l l s a u c e p a n ,
a d d 1 c u p w a t e r , a n d b r i n g to a s i m m e r . R e m o v e f r o m h e a t .
Gut r o a s t i n t o 1 - to 2 - i n c h c h u n k s a n d s h r e d m e a t i n t o a l a r g e
b o w l . A d d e n o u g h p a n d r i p p i n g s to m o i s t e n p o r k a n d s t i r to c o m b i n e .
WHEN SHOULD I SERVE I T ?
For any large casual event —
enough chicken broth to equal 1
cup. Heat the shredded chicken,
Super Bowl party, pre- or post-
1 A to 2 cups of your favorite bar­
sports meals, family reunions
becue sauce, and chicken broth in
ANY SHORTCUTS?
Roast 2 smaller pork shoulder
roasts rather than one big one.
You'll save a couple of hours of
roasting and cooling time.
Buy a good spice rub instead of
making your own.
3
Add a couple tablespoons of
cumin to the spice rub if you like
— especially if you're making
carnitas.
Make Pulled Chicken Barbecue
Sandwiches instead. For about 15
sandwiches, to serve 10 people,
pick and shred the meat from 2 to
Beans (page 218)
For carnitas,
low heat until hot. Serve on sand­
Fresh Corn Salad with Cabbage
and Bell Peppers (page 184),
wich buns.
doubled
WHAT S H O U L D I SERVE WITH I T ?
Drinks:
Distinctive bottled beers and
sodas (cream and black cherry
Sparkling Coolers (page 283),
lemonade, and iced tea
Desserts:
Hot Fudge Brownie Sundaes
(page 244)
S'more Bars (page 236)
HOW FAR AHEAD CAN I MAKE I T ?
Roast and shred the pork up to
3 days ahead; refrigerate. Reheat in
Appetizers:
Peanuts in the shell
a roasting pan set over two burners
Curried Popcorn (page 116)
over low heat, adding a little water
Perfect Deviled Eggs (page 120)
if necessary.
For carnitas, Quesadillas for a
WHAT ABOUT LEFTOVERS?
Crowd (page 138)
Sides and
Leftovers can be packaged in
Salads:
freezer bags and frozen for up to
3 rotisserie or roast chickens (see
For barbecue sandwiches,
Perfect Roast Chicken, page 38) to
Slaw with Creamy American
yield 10 to 12 cups shredded meat.
and Bell Peppers (page 184)
Quick Southern-Style Baked
a large covered pot over medium-
soda, root or birch beer) or
HOW CAN I VARY IT?
Fresh Corn Salad with Cabbage
3 months.
Dressing (page 181)
Reserve the chicken juices, and add
K I T C H E N
G A T H E R I N G S
•
19
PULLED PORK S A N D W I C H E S
SERVES 1 8 TO 20
Oven-Barbecued Pork (page 17)
1
cup barbecue sauce of your choice, plus (optional) extra for serving
18-20
large sandwich buns
Heat pulled p o r k and barbecue sauce in a large covered pot over
l o w h e a t , s t i r r i n g f r e q u e n t l y . S e r v e w i t h b u n s a n d e x t r a b a r b e c u e s a u c e , if
desired.
CARNITAS
SERVES 1 2
Oven-Barbecued Pork (page 17)
24
corn tortilLas
Slaw with Salsa Verde Dressing or Orange Cumin Dressing (page 1 8 1 ) , doubled
Scant 3 cups Guacamole (page 14)
1
container (24 ounces) sour cream
T w e n t y to 3 o m i n u t e s b e f o r e s e r v i n g , adjust o v e n r a c k to m i d d l e
p o s i t i o n a n d h e a t o v e n to 3 5 0 d e g r e e s .
Slowly heat pulled p o r k in a roasting p a n set over two
burners
o v e r l o w heat, s t i r r i n g frequently, a d d i n g a little w a t e r if n e c e s s a r y .
M e a n w h i l e , l a y a d a m p p a p e r t o w e l o n a 2 4 , - b y - i 8 - i n c h p i e c e of
h e a v y - d u t y f o i l . S e t 2 s t a c k s of 4 c o r n t o r t i l l a s e a c h s i d e b y s i d e o n t o w e l .
C o v e r w i t h a n o t h e r d a m p p a p e r t o w e l . S e a l f o i l c o m p l e t e l y . M a k e 2, m o r e
foil p a c k e t s . B a k e until steamy, about 5 m i n u t e s .
P u l l t o r t i l l a s f r o m o v e n a s n e e d e d , a n d let g u e s t s fill t h e m w i t h
p o r k , slaw, g u a c a m o l e , a n d s o u r c r e a m , as they like.
20
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
GROWN-UP
SLOPPY
JOES
I m a k e t h e s e s l o p p y j o e s , along with a salad, for family r e u n i o n s .
A f t e r the guests arrive i n the afternoon, a t e a m of us can put t o B
R
MAKES ABOUT
3 0
S A N D W I C H E !
SERVES
20
g e t h e r d i n n e r for forty p e o p l e i n about half a n h o u r . E v e r y o n e loves
the m e a l — t o d d l e r s and t e e n c o u s i n s , m i d d l e - a g e d s i b l i n g s , e v e n
G r a n d p a . T h o s e who are w a t c h i n g c a r b o h y d r a t e s s k i p the b u n s . One
of my n e p h e w s says h e ' s n e v e r had s l o p p y j o e s as good as these.
Va
cup vegetable oil
5
medium-large onions, chopped
5
pounds lean ground beef or turkey
4
cups (1 quart) ketchup
IV4
cups Dijon mustard
Va
cup soy sauce
V4
cup Worcestershire sauce
1
2
h
1
30
tablespoon hot pepper sauce
cup packed light or dark brown sugar
tablespoon garlic powder
sandwich buns
WHEN SHOULD I SERVE I T ?
ANY SHORTCUTS?
For casual suppers, including
family reunions
For kids' and teen parties
HOW FAR AHEAD CAN I MAKE I T ?
If you use a disposable roasting
The sloppy joe mixture can be
pan, cleanup is a breeze. Make sure
made up to 3 days ahead. Reheat
slowly in a roasting pan set over
to reduce heat to medium.
two burners, stirring frequently and
For a quick main course that can
be made in advance or at the last
adding water if necessary to keep
minute
it from burning.
22
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
Heat oil i n a large roasting p a n o v e r two b u r n e r s o n m e d i u m h i g h heat. A d d o n i o n s a n d cook, s t i r r i n g , u n t i l t e n d e r , 5 to 7 m i n u t e s . A d d
g r o u n d m e a t a n d cook, s t i r r i n g f r e q u e n t l y to b r e a k up l a r g e c l u m p s , u n t i l
n o l o n g e r p i n k . D r a i n o r s p o o n off a n y e x c e s s fat.
Mix remaining ingredients, except buns, in a m e d i u m bowl and
s t i r t h e m i n t o m e a t . C o n t i n u e to c o o k , s t i r r i n g f r e q u e n t l y , u n t i l m i x t u r e i s
t h i c k , 5 to 8 m i n u t e s .
T o w a r m s a n d w i c h b u n s , h e a t o v e n to 3 ^ 5 d e g r e e s . P l a c e 1 b u n
per p e r s o n in a single layer on a baking sheet. Bake until buns are w a r m
t h r o u g h o u t , 8 to 1 0 m i n u t e s . W a r m m o r e as n e e d e d .
S p o o n a p o r t i o n of m e a t o n t o e a c h b u n a n d s e r v e .
WHAT SHOULD I SERVE WITH I T ?
Drinks:
Beer and soda
Appetizers:
Baskets of chips and pretzels
Salads:
WHAT ABOUT LEFTOVERS?
Desserts:
Hot Fudge Brownie Sundaes
The sloppy joe mixture freezes
well for 1 month. Thaw and then
(page 244)
reheat as directed above.
S'more Bars (page 236)
Saucer-Size Oatmeal Cookies
(page 238)
Any of the salads (pages 165-93)
For a large crowd, set up a salad
bar.
K I T C H E N
G A T H E R I N G S
•
23
BAKE-AHEAD
PIZZA
FOR A CROWD
T h e w o r d "party" just naturally follows pizza. M a k i n g it f r o m scratch
for
MAKES 4 PIZZAS;
a crowd is difficult, though. T h e p r o b l e m is oven space —the
crust has to be b a k e d o n the b o t t o m rack so it will b r o w n , w h i c h
m e a n s y o u have to b a k e the pizzas one at a t i m e .
I've
found two t r i c k s that m a k e it p o s s i b l e to s e r v e pizza for a
c r o w d . First, change the s h a p e . If y o u f o r m the pizzas into long r e c ­
tangles, y o u can b a k e two at a t i m e . T h e s m a l l e r sizes of dough are
e a s i e r to m a n a g e than a large one, a n d the centers will crisp up b e t ­
ter. Y o u can also sauce the pizzas and b a k e t h e m s e v e r a l hours ahead.
T h e n , shortly before s e r v i n g , top t h e m (or b e t t e r yet, let guests do
it), and reheat t h e m at the last m i n u t e i n a l o w - t e m p e r a t u r e o v e n to
melt the c h e e s e a n d r e c r i s p the crust.
Like good F r e n c h a n d Italian b r e a d , a good pizza crust is
m a d e with b r e a d flour, w h i c h is available in health food stores a n d
m a n y s u p e r m a r k e t s . If y o u use b l e a c h e d a l l - p u r p o s e flour, the crust
will be tough a n d less c r i s p . Y o u can, h o w e v e r , substitute a h i g h e r p r o t e i n u n b l e a c h e d a l l - p u r p o s e flour, s u c h as K i n g A r t h u r .
WHEN SHOULD I SERVE I T ?
direct heat of the rack.
For a casual party, especially for
young people
pizza dough, buy it. Many grocery
As an appetizer
ANY
HOW
section.
SHORTCUTS?
take too many shortcuts, some­
thing very special will turn ordi­
Although grating fresh Parmesan
cheese (preferably ParmigianoReggiano) makes a remarkable dif­
ference in flavor, you can use a
nary.
The dough will rise more quickly
in an oven that's been preheated
to about 100 degrees, then turned
off. Set the covered bowl of dough
on the oven rack with a dish towel
beneath to protect it from the
•
P E R F E C T
nice, and more festive, to have a
second type.
stores sell it in the refrigerated
Here are some ideas, but if you
24
hosting a pizza party, however, it's
If you don't have time to make
R E C I P E S
good packaged grated cheese.
Use packaged grated mozzarella
cheese.
If you like barbecue chicken or
ham and pineapple, for example, on
your pizza, follow the dough and
sauce recipes, then create your own
toppings.
WHAT SHOULD I SERVE WITH I T ?
Drinks:
Use as many no-prep toppings as
Make just one sauce. If you're
H A V I N G
Zippy red wines, such as
Zinfandel or Chianti
possible (see page 28).
F O R
CAN I VARY I T ?
P E O P L E
Beer and soda
O V E R
1
V«
package ( 2 A teaspoons) active dry yeast
a
cup extra-virgin olive oil
4
cups bread flour
2
teaspoons salt
Red and/or White Sauce for Pizza (recipes follow)
Toppings of choice (see page 28)
1
cup (4 ounces) grated part-skim mozzarella (or other soft cheese, such as
Fontina or even pepper Jack; crumbled feta is nice too)
V2
cup grated Parmesan cheese
Cornmeal for dusting pan
P o u r V4 c u p w a r m t a p w a t e r i n t o a ? - c u p P y r e x m e a s u r i n g c u p o r
a s m a l l bowl. S p r i n k l e i n y e a s t a n d let s t a n d until y e a s t s w e l l s , about 5
m i n u t e s . A d d c o o l t a p w a t e r to t h e i V 2 - c u p l i n e (1V4 c u p s w a t e r if u s i n g
b o w l ) , t h e n a d d o l i v e o i l t o t h e i / i - c u p l i n e (V4 c u p o i l if u s i n g b o w l ) , a n d
3
w h i s k to m i x .
P o u r f l o u r a n d s a l t i n a f o o d p r o c e s s o r a n d p u l s e to m i x . A d d
y e a s t m i x t u r e a n d p r o c e s s to f o r m a soft, s u p p l e , d o u g h b a l l ; p u l s e
in
a n o t h e r t a b l e s p o o n o r s o of w a t e r if d o u g h f e e l s t i g h t , l i k e c l a y . P r o c e s s
u n t i l s m o o t h , 2,0 t o 3 o s e c o n d s l o n g e r .
Appetizers:
HOW FAR AHEAD CAN I MAKE I T ?
um heat. While the skillet heats,
Keep it simple. Set out a dish of
The white sauce can be made up
roasted pistachios and serve a
to 3 days ahead; since the tomato
to take the chill off (not too much,
green salad before or with the
sauce is so easy, throw it together
or you'll end up toughening the
pizza.
at the last minute.
crust). Set the slices in a single
Salads:
Chopped Caesar Salad (page 172)
Mixed Green Salad with Fresh
Herbs (page 168)
The sauced pizzas can be baked
up to 2 hours before topping.
Mascarpone Sauce (page 250)
Sorbet- or Ice Cream-Filled Crisp
Cinnamon Cups (page 246)
S'more Bars (page 236)
layer in the skillet and heat until
the bottom crisps up and the pizza
Most of the topping ingredients
is heated through. You can heat
can be prepared 1 to 2 days ahead.
larger quantities of leftovers in a
low-temperature oven, setting the
Desserts:
Frozen Tiramisu with Coffee
microwave the pizzas just enough
WHAT ABOUT LEFTOVERS?
If you heat it up right, pizza is
almost as good the second time
around. To reheat a few slices, set
slices directly on an oven rack.
Toss leftover pizza sauce with
pasta or spoon over polenta.
a large skillet or griddle over medi­
K I T C H E N
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25
T u r n d o u g h out o n t o a l i g h t l y f l o u r e d w o r k s u r f a c e a n d k n e a d f o r
a f e w s e c o n d s to f o r m a b a l l . P l a c e i n a l a r g e b o w l c o a t e d w i t h c o o k i n g
s p r a y . C o v e r w i t h plastic w r a p a n d let s t a n d i n a w a r m p l a c e u n t i l d o u b l e d
i n s i z e , 1V2 to 2 h o u r s .
M e a n w h i l e , m a k e sauce(s), p r e p a r e toppings, and grate cheese.
A b o u t 3 o m i n u t e s b e f o r e b a k i n g , a d j u s t o v e n r a c k to l o w e s t p o s i ­
t i o n a n d h e a t o v e n t o 4 5 0 d e g r e e s . L i g h t l y s p r i n k l e c o r n m e a l o n t o e a c h of
t w o p a r c h m e n t - l i n e d c o o k i e s h e e t s , at l e a s t 1 8 b y 12 i n c h e s . ( D o n o t u s e
insulated cookie sheets, w h i c h would prevent crusts f r o m crisping.)
W i t h o u t p u n c h i n g it d o w n , t u r n d o u g h o n t o a l i g h t l y f l o u r e d s u r ­
f a c e . ( I t ' s f i n e if d o u g h d e f l a t e s ; j u s t d o n ' t w o r k o r k n e a d it, b e c a u s e t h a t
will m a k e stretching m o r e difficult.) Quarter dough with a dough s c r a p e r
or sharp knife.
W o r k i n g w i t h 1 p o r t i o n of d o u g h at a t i m e , s t r e t c h e a c h i n t o a
rough i 8 - b y - 5 " i n c h rectangle. (Don't sweat the shape. Y o u just want 2
p i z z a s p e r s h e e t . ) T r a n s f e r t o a p r e p a r e d p a n ; s p r e a d w i t h V2 c u p s a u c e .
R e p e a t w i t h a n o t h e r p o r t i o n of d o u g h , a n d b a k e p i z z a s u n t i l b o t t o m s a r e a
crisp golden brown, about 15 minutes. Stretch and sauce r e m a i n i n g 2 p o r ­
t i o n s p i z z a d o u g h , t h e n b a k e w h e n f i r s t p i z z a s c o m e o u t of o v e n . S e t a s i d e
at r o o m t e m p e r a t u r e .
W h e n r e a d y to s e r v e , a d j u s t o v e n r a c k s to m i d d l e a n d t o p p o s i ­
t i o n s a n d p r e h e a t o v e n to 3^5 d e g r e e s .
Top pizzas as desired, s p r i n k l e with mozzarella, and b a k e direct­
ly o n o v e n r a c k s u n t i l c r i s p a n d hot, 7 to 1 0 m i n u t e s . T r a n s f e r to a cutting
b o a r d , s p r i n k l e w i t h P a r m e s a n c h e e s e , a n d b r i n g to t h e t a b l e . C u t w i t h
kitchen shears and serve.
RED SAUCE FOR P I Z Z A
COOKED RED SAUCE
You can also cook the tomato sauce. Add olive oil and
M A K E S ABOUT 2 CUPS (ENOUGH FOR 4 P I Z Z A S )
garlic to a 10-inch skillet and cook until garlic
3
tablespoons extra-virgin olive oil
2
Large garlic cloves, minced
1
can (16 ounces) crushed tomatoes
starts to sizzle. Add tomatoes and salt and bring to
a boil, then simmer to blend flavors, about 10 min­
utes. Spread on pizza.
Salt to taste
M i x all i n g r e d i e n t s
together
and
s p r e a d o n pizza.
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27
WHITE SAUCE FOR P I Z Z A
VEGETABLE TOPPINGS (1 POUND PER 4 P I Z Z A S ) :
Vegetables that need to be sauteed:
M A K E S ABOUT 2 CUPS (ENOUGH FOR 4 P I Z Z A S )
Heat 1 tablespoon oil in a large skilLet over mediumIV4
3
high heat. When oil starts to shimmer, add one of
cups 2 % or whoLe milk
the following vegetables and a sprinkling of salt.
cup chicken broth or vegetable broth
A
Cook, stirring often, until soft, about 5 minutes.
2
large garlic cloves, minced
Onions, halved and thinLy sliced
2
tablespoons butter
Bell peppers, stem removed, cored, seeded, then thinly
3
tablespoons alL-purpose flour
sliced into 'A-inch-thick strips
Mushrooms, sliced V4 inch thick (or buy packaged
cup grated Parmesan cheese
VA
sliced)
Salt
V e g e t a b l e s that need to be s t e a m - s a u t e e d :
Place one of the following prepared vegetables, V3 cup
1-quart
C o m b i n e milk, broth, and garlic in a
water (omit water if using spinach), a scant V2 tea­
Pyrex measuring
spoon salt, and 2 teaspoons olive oil in a deep skil­
cup or a
micro­
let or Dutch oven. Cover and steam over high heat
wave-safe bowl (or a m e d i u m saucepan) and
microwave
(or
saucepan)
slowly heat
until v e r y hot
in
and
a
until vegetables are bright colored and just tender, 3
medium
steamy.
to 4 minutes. Turn out onto a plate to cool.
Let
Broccoli, florets cut into bite-size pieces; stalks peeled
and cut into V4-inch-thick coins
s t a n d f o r 5 m i n u t e s to s o f t e n g a r l i c .
Asparagus (medium-thick), tough end of stalks
Meanwhile, melt butter in a large
saucepan
over m e d i u m - h i g h
heat.
b u t t e r s t a r t s to s i z z l e , w h i s k i n
trimmed, spears cut into 1-inch lengths
When
flour.
Add
Spinach (buy triple-washed), stems removed
Vegetables that need to be broiled:
Adjust oven rack to highest position and preheat
m i l k m i x t u r e a l l at o n c e , t h e n w h i s k u n t i l
broiler. Lightly brush both sides of vegetables with
smooth. Cook until thick and bubbly (since
oil and sprinkle with salt. Broil, turning once, until
m i l k is hot, this will take only a m i n u t e ) . Stir
spotty brown on each side, 7 to 10 minutes.
i n c h e e s e a n d s e a s o n w i t h salt. P o u r m i x t u r e
Zucchini or yellow squash, cut into V3-inch-thick
rounds
b a c k into m e a s u r i n g cup or b o w l and c o v e r
EggpLant, cut into V3-inch-thick rounds
with plastic wrap, placed directly on surface
of s a u c e , f o r u p to 2 h o u r s , o r u n t i l r e a d y to
MEAT TOPPINGS (1 POUND PER 4 P I Z Z A S ) :
u s e . S p r e a d o n pizza.
Ground sausage, beef, or turkey, browned
Bacon, cut into V2-inch-wide pieces and cooked until
crisp
POSSIBLE PIZZA TOPPINGS
SIMPLE TOPPINGS:
Canned chopped clams — Vz cup drained clams per
pizza (from a 6V2-ounce can)
Sliced pepperoni or prosciutto
Canadian bacon or ham, cut into small dice
Your favorite olives, pitted
Canned artichokes, drained, quartered, and tossed
with a littLe extra-virgin olive oil
Jarred roast peppers
Jarred pesto
28
•
P E R F E C T
R E C I P E S
F O R
H A V I N G
P E O P L E
O V E R
BUTTERMILK-HONEY
CHICKEN FINGERS
FRIED
C h i c k e n fingers often o v e r c o o k b e f o r e they b r o w n . To solve the
SERVES 8
p r o b l e m , I add a little h o n e y to the b u t t e r m i l k bath, w h i c h m a k e s
t h e m b r o w n m o r e quickly, a n d they t u r n out juicy.
4
teaspoons honey
Salt
V2
teaspoon freshly ground black pepper
Flavoring of choice (pages 29 and 31)
IV3
cups buttermilk
2V2
pounds boneless, skinless chicken breast halves (about 6 large),
each cut crosswise into 8 or 9 strips
1
quart oil (vegetable, canoLa, peanut, or corn)
3
cups all-purpose flour
In a large bowl or shallow b a k i n g dish, m i x honey, 1 teaspoon
salt, p e p p e r , a n d f l a v o r i n g into b u t t e r m i l k . A d d c h i c k e n a n d t u r n to coat.
P r e h e a t o v e n to 3 0 0 d e g r e e s . H e a t o i l i n a l a r g e ( 1 2 - i n c h ) s k i l l e t
o v e r h i g h h e a t to 3 7 5 d e g r e e s .
M e a n w h i l e , m i x flour and 1 t a b l e s p o o n salt i n a d o u b l e d p a p e r
b a g . D r o p a b o u t 8 c h i c k e n s t r i p s i n t o f l o u r , c l o s e b a g , a n d s h a k e to coat
c h i c k e n . Place c h i c k e n p i e c e s o n a w i r e r a c k set o v e r a b a k i n g s h e e t (or
n e w s p a p e r for easy cleanup). Repeat with r e m a i n i n g chicken.
W o r k i n g i n 4 b a t c h e s , d r o p c h i c k e n p i e c e s i n t o h o t o i l a n d fry
u n t i l g o l d e n b r o w n , t u r n i n g if n e c e s s a r y t o e n s u r e e v e n b r o w n i n g , a b o u t 3
m i n u t e s . T r a n s f e r to a n o t h e r w i r e r a c k s e t o v e r a b a k i n g s h e e t to d r a i n .
K e e p first batches w a r m i n o v e n w h i l e y o u cook r e m a i n i n g
chicken,
r e t u r n i n g oil to 3^5 d e g r e e s after e a c h b a t c h .
C L A S S I C FLAVORING
1
teaspoon garlic powder
M A R Y L A N D - S T Y L E FLAVORING
1
tablespoon Old Bay or other Marylandstyle spice blend
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29
C U M I N FLAVORING
CURRY FLAVORING
1
tablespoon curry powder
WHEN SHOULD I SERVE I T ?
2
teaspoons ground cumin
2
teaspoons paprika
1
teaspoon garlic powder
parsley and sliced scallion greens.
Mixed Green Salad with Fresh
For gatherings of kids and adults
Serve with curry chutney dipping
when you're comfortable enough to
sauce (1 cup Major Grey chutney,
fry in front of guests
VA cup rice wine vinegar, and 2
Parmesan and Garlic
For children's and teen parties
teaspoons curry powder, heated
Vinaigrette (page 170)
At a picnic (served at room tem­
and served warm, or served at room
perature)
As a substantial hors d'oeuvre
before a light main course
ANY SHORTCUTS?
Buy chicken already cut into
strips.
temperature).
Sprinkle hot chicken with a big
handful of chopped fresh herbs —
basil, chives, and parsley. Serve
with lemon wedges, which guests
can squeeze over the chicken.
Sprinkle hot chicken generously
with toasted sesame seeds and
sliced scallion greens. Serve with
hoisin dipping sauce (1 cup hoisin
sauce, V4 cup rice wine vinegar,
and 2 tablespoons soy sauce).
Sprinkle hot chicken generously
with chopped peanuts and sliced
scallion greens. Serve with your
favorite Thai peanut sauce.
Carrot Salad with Cumin
Sides:
with chopped fresh cilantro and
Any of the slaws (pages 180-81)
sliced scaLlion greens. Serve with
Creamy Baked Macaroni and
lime wedges, which guests can
squeeze over chicken, and your
Cheese (page 32)
Broiled or Grilled Asparagus
(page 195)
Slow-Roasted Plum Tomatoes
HOW CAN I VARY IT?
nishes:
Baby Spinach Salad with Shaved
Vinaigrette (page 178)
Sprinkle hot chicken generously
favorite jarred salsa or salsa verde.
Choose from five different gar­
Herbs (page 168)
WHAT S H O U L D I SERVE WITH I T ?
Drinks:
A playful cocktail — A Pitcher of
Mojitos (page 290), Instant
Frozen Margaritas (page 287),
or Cosmopolitans by the
Pitcher (page 288)
with Pesto-Flavored Crumbs
(page 204)
Desserts:
Hot Fudge Brownie Sundaes
(page 244)
S'more Bars (page 236)
Saucer-Size Oatmeal Cookies
A crisp, fruity white wine, such
as a Sauvignon Blanc
Iced tea and lemonade
(page 238)
HOW FAR AHEAD CAN I MAKE I T ?
The chicken can soak overnight
Appetizers:
Curried Popcorn (page 116)
in the buttermilk.
Perfect Deviled Eggs (page 120)
WHAT ABOUT LEFTOVERS?
First Courses and Salads:
Year-Round Classic Gazpacho
(page 162)
Boston Lettuce and Baby Spinach
Toss leftover warmed chicken
fingers with mixed greens for a
satisfying lunch salad.
Salad (page 176)
Sprinkle hot chicken generously
with chopped fresh cilantro or
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