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"12 PERFECT PARTIES!"

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Chapter One

After the Show

This menu suggests simple "make ahead" dishes for an elegant late evening meal. These dishes should be on the lighter side, easy to eat, and served casually where guests are mingling.

Antipasto

Antipasto platters can be arranged with whatever you have in the refrigerator but should always include assorted cheeses, salami, vegetable sticks, olives, pepperoncini, and other marinated foods. Serve fresh sliced baguettes with extra virgin olive oil mixed with a little balsamic vinegar on the side.

Finger Sandwiches or Bruschetta

Let your fingers do the talking with these fun and flavorful creations. They can be made ahead and stored in the refrigerator several hours before the party. Serve them up with assorted mustards, creamy horseradish and if you have the time, prepare a flavored homemade mayonnaise.

Chicken Brochettes in a Sesame Ginger Marinade (see recipe)

Skewered items are simple to make ahead — they cook fast and add a special flare.

• Seafood brochettes

• Beef brochettes

• Pork brochettes

• Chilled fresh fruit skewers

• Grilled chicken skewers

• Grilled vegetable skewers

Classic Cheese Fondue (see recipe)

Create your own tasty combinations with the many choices of flavored cheeses available. Spicy pepper Jack and Cheddar fondue, smoked Gouda and garlic or Gruyere and Jarlsberg with sun-dried tomatoes to name just a few. Serve fondue with assorted cocktail breads, vegetables and sausages.

Ginger Soy and Sesame Marinade — Makes about 2 &fra3/4; cups

1 cup soy sauce &fra12; cup red wine &fra12; cup hot water &fra14; cup honey 1 Tbsp. brown sugar 1 Tbsp. fresh grated ginger 1 tsp. fresh chopped garlic &fra12; tsp. ground Chinese five spice blend (optional) &fra12; tsp. fresh ground pepper &fra14; cup sesame oil 1 tsp. hot chili oil (optional)

Make marinade by mixing all ingredients except the oil in a bowl. Whisk in oil when sugar and honey are dissolved. Set aside.

Build brochettes by alternating four pieces of chicken, four pieces of onion, two pieces each of red and green bell pepper and four pieces of pineapple.

Place finished brochettes in large baking pan or dish. Pour marinade over brochettes. Let the brochettes marinate at least one hour in the refrigerator.

Broil brochettes, turning them several times so they cook evenly, about 12 minutes.

Sprinkle with sesame seeds and chopped green onions. Serve on a warm platter.

Marinated Chicken Brochettes — Serves 10 (Our photo shows only six skewers)

Obtain ten stainless steel or bamboo skewers. (If you use bamboo skewers, soak them in water for at least one hour to avoid burning the skewers)

3 lbs. of boneless and skinless chicken breasts cut into 40 equal chunks 2 medium onions cut into 40 one-inch pieces 1 medium green pepper cut into 20 one-inch pieces 1 medium red pepper cut into 20 one-inch pieces 1 fresh large pineapple peeled, cored and cut into 40 one-inch chunks

Place the ingredients on the skewers in the order as shown in the photo. Using cooking spray on the grill, preheat an indoor or outdoor grill to 350°. Brush the brochettes with Extra virgin olive oil and place them on the hot grill.

Turn each brochette every 3-4 minutes to produce even cooking making sure the chicken has reached an internal temperature of 160° before serving.

Classic Cheese Fondue — Serves 10

1 &fra12; lbs. Swiss, Emmenthaler or Jarlsberg Cheese, shredded 1 &fra12; lbs. Cheddar cheese, shredded 4 Tbsp. cornstarch 2 Tbsp. garlic powder (not granulated) 1 pinch of white pepper 3 cups Chardonnay wine 1 cup of water 1 pinch of nutmeg

Blend together in a heavy bottom sauce pan: cornstarch; seasonings and wine. Bring to a boil, stirring mixture to keep from lumping. Turn heat to low and stir in shredded cheeses, blending until smooth. Serve hot in a fondue pot or chafing dish with dark and light bread cubes, bread sticks, slices of sausage and assorted vegetables cut into bite size pieces.

Dessert

After an evening of entertainment and good food, we suggest a light dessert. Fresh berries in baked fillo cups with whipped cream will leave a lasting impression. Do not forget the fresh brewed coffee!

Chapter Two

Outdoor Barbecue

The term "Barbecue" refers to a method and apparatus for cooking food, often meat with the heat and hot gases of a fire, smoking wood, or hot coals of charcoal. This food is often served with marinades and sauces. Traditional tomato based barbecue sauces are available in endless varieties and are a great addition to grilled meats such as chicken and ribs.

What could be more American than a barbecue with things like ...

• Corn on the cob

• Watermelon

• A pickle assortment

• Marinated cucumber, onion and tomato salad

• Barbecued chicken breasts

• Tri-tip roast, sliced and delicious

The following salads are great for an outdoor get together and require little or no refrigeration.

Marinated Cucumber, Onion and Tomato Salad Slice and marinate the veggies in spiced vinegar for several hours.

Jicama Salad Diced jicama, cherry tomatoes, cilantro and green onions go well together.

Scandinavian Potato Salad (see recipe)

Tossed Salad Dressing (see recipe)

Potato Salad or Coleslaw

Fresh Melons

Spicy Corn Relish (see recipe)

Baked Beans (see comment)

Corn on the Cob

Cheese Biscuits and Corn Bread with Honey Butter

Barbecued Ribs and Chicken (see recipe)

Barbecue Sauces (see recipes)

Grilled Sausages (see comment)

Grilled Marinated Steak (see recipe)

Glazed Salmon over the Coals (see recipe)

London Broil Steak and Marinade (see recipe)

Bacon with Sweet and Spicy Mustard Make ahead to allow the flavors to mingle.

Fresh Melons Cantaloupe and honeydew melon balls and slices look terrific.

Meat, Fish or Vegetable Skewers brush lightly with oil before grilling.

Apple Crisp or Berry Pie This stuff is easier than you think and people remember the dessert.

Lemonade or Limeade and Iced Tea or Iced Coffee

Scandinavian Potato Salad

Cut up 5 pounds of cooked and chilled small red potatoes cut into one-inch cubes. Place potatoes in a large serving bowl. Drain liquid from two 15-oz. cans pickled beets and set aside (liquid will be used in the chicken BBQ sauce on page 9). Julienne (cut into matchsticks) the beets and add along with &fra3/4; cup chopped red onion, 3 stalks chopped celery, and 2 Tbsp. chopped cilantro.

Tossed Salad Dressing

Whisk together in a small bowl &fra12; cup cider vinegar, chopped green onion, &fra12; julienne red pepper, &fra12; cup cut cilantro, &fra12; tsp. dried thyme (fresh if available), 1 Tbsp. sugar, &fra14; tsp. salt, and &fra14; tsp. fresh ground pepper. Pour dressing over the salad and then add &fra34; cup sliced black olives and toss the salad to mix.

Spicy Corn Relish — Serves 10

4 cups of yellow corn Niblets fresh or frozen 1 cup small diced green pepper 1 cup small diced red pepper 1 cup diced red onion 1 Tbsp. minced garlic 1 tsp. minced jalapeno 1 tsp. Tabasco or other hot sauce 2 Tbsp. chopped cilantro &fra12; cup red wine vinegar &fra12; tsp. salt &fra12; tsp. ground black pepper &fra12; cup olive oil

Combine vegetables in a large bowl. In another bowl mix hot sauce, seasonings, vinegar and oil. Mix well. Pour vinegar over vegetables and marinate at least one hour or overnight in refrigerator.

Baked Beans - Spicing up the Beans

Spice up baked beans up by adding BBQ sauce and chopped bacon. To eight cups of canned baked beans try adding one cup of your favorite BBQ sauce and one-half pound of cooked chopped bacon.

Corn on the Cob

Bake fresh corn on the cob, buttered, salted and baked in their husks for 35 minutes at 350°F.

Cheese Biscuits and Corn Bread with Honey Butter

Try package mixes to save time. Just shred cheese right into the mix.

Barbecued Ribs and Chicken — Serves 10 or more

For rub:

2 Tbsp. Hickory or Mesquite seasoning (found in the seasoning section of most large grocery stores). 1 Tbsp. granulated garlic 1 tsp. ground black pepper 1 tsp. sugar

Place seasoning mix in a small covered container or jar with lid, shake well. Store in cool dry area.

Barbecue Meats

Preheat oven to 425°F. Cut three whole frying chickens into 6 or 8 pieces. Place chicken pieces on baking pans and sprinkle half of the seasoning mix evenly over the chicken. Partially bake seasoned chicken for 15-20 minutes. Remove from oven and reserve for BBQ.

5 lbs. loin (baby back) pork ribs, side strap removed (your butcher can do this). Boil or braise pork ribs in salted water for about an hour or until tender. Remove from heat and drain well. Sprinkle second half of seasoning evenly over cooked ribs and reserve for BBQ.

Barbecue Sauce

Use your favorite BBQ sauce or try mixing two cups of basic smoky style BBQ sauce with a &fra14; cup of apple juice, 4 fresh peeled whole garlic cloves, &fra14; cup of diced green bell pepper and &fra14; cup of diced yellow onion. Bring mixture to a boil, then reduce heat to a simmer and continue cooking for 10 minutes, then let cool.

Preparing the Grill

Place cooled, seasoned ribs and chicken on an open grill or broiler with medium flame. Heat through. (Placing a cover like foil over meat while cooking helps in the reheating process and adds more natural smoky flavor to the meats.)

Brush cooked reheated meats with the barbecue sauce and continue to cook 10 minutes longer until the ribs and chicken are nicely glazed. Serve immediately!

Chicken Barbecue Sauce

In a medium saucepan combine drained liquid from a 15-oz. can of pickled beets (saved from the Scandinavian potato salad recipe on page 7), 2 cloves chopped garlic, 1 Tbsp. chopped green onion, 1&fra12; cups of your favorite barbecue sauce, 2 Tbsp. chopped red pepper, 1 Tbsp. brown sugar, and &fra13; cup red wine. Make a slurry of &fra14; cup water and 1&fra12; tsp. cornstarch. Add slurry to the sauce, stir at a simmer for 15 minutes. Brush the sauce over the chicken the last 7-10 minutes of grilling. Yield: 2&fra12; cups.

Grilled Sausages with Bell Peppers and Onions

Most sausages are great for grilling. It is recommended that a spicy Italian or German style sausage such as bratwurst be used. Serve these over a bed of sautéed greens, red bell peppers and onions, and with several choices of mustard.

Grilled Marinated Steak — Serves 10

1 cup soy sauce 1 cup warm water 1 cup brown sugar (packed) &fra12; cup red wine &fra14; cup red wine vinegar &fra14; cup Worcestershire sauce 2 cloves chopped garlic &fra14; cup lemon juice 1 Tbsp. chopped thyme &fra12; Tbsp. chopped fresh rosemary &fra12; Tbsp. dry basil &fra12; Tbsp. dry oregano 2 oz. honey 1 large bay leaf &fra14; Tbsp. black pepper &fra12; tsp. hot sauce other than Tabasco

Mix all ingredients together well. Using your favorite type of steak, place 10 raw beef steaks in a large shallow pan. Cover with marinade reserving one cup of marinade to make glaze (see below) and let set for at least two hours or overnight in refrigerator. Prior to cooking steaks, mix the one remaining cup of marinade with 1 Tbsp. of cornstarch and bring to a boil stirring constantly until mixture is thick enough to coat a spoon. Keep warm, set aside. Remove steaks from marinade and pat dry. Place steaks under a hot broiler or on a BBQ grill and cook to desired internal temperature. Liberally spoon thickened marinade over steaks prior to serving.

Glazed Salmon over the Coals — Serves 10

&fra14; cup cooking oil 10 medium size salmon steaks or fillets. For best results, use fresh wild salmon with high oil content such as Chinook (King) Salmon.

Glaze

Juice from 2 fresh squeezed lemons 1 tsp. fresh chopped thyme leaves 2 Tbsp. brown sugar 2 Tbsp. melted butter 1 tsp. fresh chopped garlic &fra12; tsp. ground black pepper

Mix lemon juice with sugar, butter, garlic and black pepper well. Brush salmon with oil and place on hot broiler or BBQ grill. Cook for approximately 3 minutes then turn over. Brush salmon liberally with the glaze repeatedly until well coated. Continue to cook until salmon is desired doneness. Salmon is best when cooked to medium or medium well. Further cooking makes the fish dry. Brush the salmon one more time before serving and sprinkle with chopped fresh herbs. Serve with fresh lemon slices.

Marinated London Broil Steak Grilled to Perfection

Use the London marinade recipe below to bring your flank steak or tri-tip to another level.

Summertime London Broil Steak

Coat a 6-pound tri-tip or flank steak with London Meat Marinade. Wrap each steak with plastic wrap and pound the steak to absorb the marinade quickly. Pour &fra23; of the marinade over the steak, saving the rest to use as a glaze. Marinate the steak for 24 hours. Barbecue the steaks 6 minutes on each side.

London Marinade

In a medium saucepan combine &fra12; cup soy sauce, &fra12; cup warm water, 1 Tbsp. brown sugar, &fra14; cup red wine, 2 Tbsp. Worcestershire sauce, 3 cloves fresh chopped garlic, 2 Tbsp. cup fresh lemon juice, 1 Tbsp. honey, &fra12; tsp. fresh chopped thyme, &fra14; tsp. fresh chopped rosemary, &fra12; tsp. dry basil leaves, &fra12; tsp. dry oregano leaves, &fra12; bay leaf, Vi tsp. ground black pepper, and &fra14; tsp. red hot sauce (not Tabasco). Bring to a boil. Let cool to room temperature. Yield: 1&fra12; cups. Note: Before adding meat, separate off &fra12; cup and thicken with cornstarch slurry for glazing the meat afterwards.

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