There is a moment every September when I look up and realize that summer is officially over. That’s precisely the moment that I find myself scrambling to hold on to my favorite time of year before the balmy evenings give way to crisp and eventually chilly nights that force me inside for the winter. Don’t get me wrong, I love a hearty, comforting meal inside by the fire, but what I really love is standing over the fire, grilling dinner for myself and friends.
Some sand from the hardware store and a bit of creativity turn my table into a night at the beach.
It’s my need for the proverbial “endless summer” and the realization that I didn’t make it to the beach even once this year that inspired this last hurrah. I figured that if I couldn’t find the time to make it to the beach, I’d bring the beach to my own backyard with a decidedly summery menu and a beach-inspired table design.
Grilled Asian Skirt Steak
This recipe plays on my love of cinnamon paired with red meat. It adds a subtle background note that mingles nicely with the ginger, garlic and sherry in the marinade. I like to marinate this steak as long as possible, but I’ve also made it when it’s only had an hour in the marinade and it was delicious. So, foresight recommended, but not required.
Serves 4
FOR THE MARINADE 1 six-inch piece of fresh ginger, peeled and sliced 4 large cloves garlic, peeled and sliced 4 teaspoons dark-brown sugar 1 teaspoon ground cinnamon 6 cinnamon sticks ½ cup good dry sherry 6 tablespoons low-sodium soy sauce ¼ cup extra-virgin olive oil
FOR THE STEAK 2 small skirt steaks (about 1 pound each) Kosher salt and freshly ground black pepper, to taste Fresh cilantro leaves, roughly chopped, for garnish
In a medium bowl combine the sliced ginger, garlic, brown sugar, ground cinnamon, cinnamon sticks, dry sherry and soy sauce. Whisk in the olive oil and pour marinade over the flank steak in a heavy gallon sized Ziplock bag, which in my opinion is the easiest and best way to marinate meat. Marinate for at least 30 minutes at room temperature, or even better for several hours in the refrigerator. The longer the meat swims in the marinade the more flavorful it will be.
Preheat the grill to high.
Remove the flank steak from the marinade and brush off any slices of garlic and ginger, as they’ll just burn and char on the grill. Place the meat on a layer of several paper towels and blot off as much of the liquid as possible. This is an important step because if the meat is too wet it won’t sear, it will steam which is the surest way I know of to end up with gray steak! Season both sides generously with salt and pepper.
Grill the steak without moving it around or poking it so it has a chance to sear and get those beautiful grill marks, about 4 minutes per side for medium rare. Transfer steak to a cutting board and allow it to rest loosely tented under aluminum foil for at least 5 minutes before slicing into thin strips and scattering with a shower of chopped cilantro for garnish.
Herb Marinated Grilled Shrimp
Patience may be a virtue, but not when it comes to my dinner. I tend to favor bold flavors I can get on the table quickly. These shrimp never disappoint.
Serves 4
2 cups of fresh herbs, such as basil, parsley, thyme, oregano, etc. 4 cloves of garlic, peeled and chopped 3/4 cup extra virgin olive oil Kosher salt & freshly ground pepper, to taste 12 jumbo shrimp, about 1½ pounds
Combine chopped herbs, garlic and olive oil in a medium bowl or gallon size Ziplock bag, which in my opinion is the easiest and best way to marinate anything. Season with salt and pepper and add shrimp. Shake the bag to evenly coat shrimp. Place in the refrigerator and marinate for 45 minutes to an hour.
Preheat the grill to medium-high.
Remove shrimp from marinade and shake off the excess oil. Grill the shrimp, turning once, just until they curl in on themselves and turn an opaque pink color and are firm to the touch. Serve immediately.
Note: This recipe can also be done in a 400 degree oven. Depending on the size of the shrimp, 10 to 12 minutes should be about all they need.
Mango Salsa
The fresh flavors of this salsa pair beautifully with both the shrimp and the skirt steak.
Serves 4 2 tablespoons extra-virgin olive oil 1½ cups diced red onion 2 teaspoons peeled, minced fresh ginger 1½ teaspoons minced garlic 2 ripe mangos, peeled, seeded, and small diced 1/3 cup freshly squeezed orange juice 2 teaspoons light brown sugar 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 jalapeno pepper, seeded and diced 2 teaspoons fresh mint leaves, chopped
Saute the olive oil, onions, and ginger in a large saute pan over medium-low heat for 10 minutes, or until the onions are translucent. Add the garlic and cook for 1 more minute. Add the mangos, reduce the heat to low and cook for 10 more minutes. Add the orange juice, brown sugar, salt, black pepper, and jalapeno; cook for 10 more minutes, until orange juice is reduced, stirring occasionally. Remove from the heat and add the mint. Serve warm, at room temperature, or chilled.
Attention all you cosmo swilling hipsters: The chic cocktail party is back in a big way! While it’s true there are a few modern twists to consider, the cocktail party seems to be enjoying a renaissance of sorts. And what better time to throw one than with the festive holiday season upon us?
The cocktail party is a great way to entertain a large group without breaking a sweat. They’re much easier to pull off than a dinner party and so much more fun! While cocktail parties are meant to be more loose and casual than a sit down affair, there are a few key things to remember that will guarantee your soiree is a smash.
Commandment #1: Send invites early!
At least 3 weeks before your party if possible. It’s a busy season for everyone and you want to give your friends (and yourself) time to plan. Cocktail parties, unlike those wild college keggers, have a beginning and ending point, usually about 2 hours in length between 6PM and 10PM. Be sure to specify times on your invitations.
Commandment #2: Invited guests: pay attention!
If you have been invited to a holiday party and have been asked to RSVP, DO IT! The sooner the better. As a host there is nothing more maddening than not knowing how many people are actually coming to your party and having unexpected last minute arrivals. While the old adage “the more the merrier” is always true, be a gracious guest and let the host know in advance that you’re coming. That way there will be enough food and drinks for you and your entourage.
Commandment #3: Use some decorating cents!
You don’t have to spend a fortune or 3 days decorating for a party, but you want it to look like you put some effort into it. Start by clearing away the clutter (that’s what closets are for!) to make way for guests. Decide on a place to stash coats and bags as guests arrive. Fresh flowers are always a good idea. Create a festive mood by choosing a lively color scheme for table tops, plates and napkins. Streamlined strands of inexpensive white lights add a beautiful touch to a room. Don’t forget the bathroom! Scented candles, an elegant bottle of hand soap, extra toilet paper and a basket of high-quality napkins or paper towels make guests feel pampered.
Commandment #4: Lighting is everything!
You’d be surprised how many people forget about this all important detail. There are a few simple things you can do to transform your living room into party central: Invest in inexpensive dimmers for your lamps. If that’s not an option, try pink light bulbs. Don’t laugh! You’ll look hotter, trust me. Man discovered fire so take advantage of it! Candles are a quick way to lend a warm glow to a party. Try placing loose clusters of votives around the room. Remember, there’s a reason why bars are dark and swanky lounges have so many candles everywhere. It’s sexy, makes everyone look better and no one wants to feel like they’re partying in a supermarket!
Commandment #5: Music moves your party!
So do put some serious thought into your soundtrack. A few days ahead put together your iPod playlist or make mix cds. Keep the energy up and don’t be afraid to mix genres, but make sure the mood of the songs blend well together. See to it that the music isn’t too loud or too soft. You don’t want guests screaming to talk to each other. On the other hand, make sure they’re not straining to hear “Grandma Got Run Over by a Reindeer,” either. Which reminds me: Christmas music is fine, but please don’t play it all night long. We’ve all been forced to listen to it in every retail store since late October, so give your guests a break.
Commandment #6: Break the ice!
Make sure your guests have a drink in their hand no more than five minutes after they arrive. For many, socializing with a room full of strangers can be more stressful than being Sarah Palin in that recent Oprah interview! The simple act of holding a drink gives them a “prop” and something to do with their hands. As the host it’s your job to ease them in by introducing them around to those they haven’t met and point out an interest or a hobby they may have in common.
Commandment #7: Keep ‘em moving!
The entire point of a cocktail party is to mingle. To encourage that behavior, set up your bar and your buffet table on opposite ends of the room (or in a different one all together). That way you don’t end up with traffic jams and a huge cluster of people in one spot. Also, sitting down is a “no no!” To keep the energy up and the party moving only provide half as many seats as you have guests. Besides, we all look thinner and more elongated when we stand.
Commandment #8: No more than a mouthful!
This may sound obvious, but since it’s a cocktail party (which implies: drink in hand at all times) you only have one hand free for noshing. To that end, make sure that the food you choose to serve can be eaten accordingly. You’d be shocked at how many would-be-hosts never consider this detail. I actually went to a cocktail party once where the host served a spiral cut ham! Now don’t get me wrong, I’m all about a good Honeybaked, but there weren’t even eating utensils provided. Hello! Think it through, people. The rule is simple: One-handed, bite size (okay, maybe two bites!) morsels that can be handled gracefully while sipping a festive Pomtini (see recipe below).
Commandment #9: Make your party DIY!
Have bottles of wine at the ready, along with beer and sodas (for the designated drivers) chilling on ice. Set up the bar with pre-made pitchers of your party’s signature drinks (I always choose 2 and keep more on standby), along with a big bucket of ice, cocktail shakers and drink garnishes. This is a great way to get guests involved in the party and not get stuck playing mixologist all night. Just be sure to replenish pitchers and ice as they dwindle. Multiply number of guests times 3 to determine how many glasses you’ll need.
Commandment #10: Be a guest at your own party!
This is perhaps the most important commandment of all. It’s show time so no more stressing about the little details! You’ve invited people you love. You’ve taken care of every detail. Everything looks amazing. Take a deep breath before you open the door to your first guest. Pour them (and you) a well-deserved cocktail and go mingle. Happy Holidays!
Sugared & Spiced Nuts
Serves a party
1 ½ pounds whole, unsalted almonds (or your favorite nut) ½ cup granulated sugar ¼ cup water ½ tablespoon dried grated orange peel (available on spice aisle) ¼ teaspoon ground cinnamon 1/8 teaspoon ground ginger 1/8 teaspoon ground cloves Pinch of nutmeg
In a large, heavy skillet over high heat, combine the sugar, water, orange zest, cinnamon, ginger, cloves and nutmeg. Bring to the boil and stir until sugar dissolves. Add the nuts to the pan and stir to coat evenly. Continue to stir until all the liquid has evaporated. Spread nuts on a parchment lined sheet pan and allow to cool.
Cheeseburger Sliders
Makes 24
FOR THE BUNS 2 (11 ounce) packages refrigerated crusty French bread dough (Pillsbury brand) 1 large egg yolk plus one tablespoon water lightly beaten, for egg wash 2 tablespoons sesame seeds
FOR THE BURGERS 2 to 3 tablespoons good olive oil, for pan searing 2 large egg yolks, lightly beaten 2 tablespoons steak sauce 1 ½ tablespoons Montreal Steak Seasoning 1 ½ pounds ground sirloin 6 slices deli-style sharp cheddar cheese, each cut into 4 equal squares 4 small plum tomatoes, thinly sliced Green leaf lettuce, torn to fit the burgers
FOR THE SPECIAL SAUCE ¼ cup good quality mayonnaise ¼ cup ketchup Kosher salt & freshly ground pepper, to taste
Preheat the oven to 350 degrees.
Line a sheet pan with parchment paper and set aside. Cut each package of bread dough into 12 equal pieces and roll each piece into a ball about the size of a “golf ball.” The elasticity of the dough makes it a bit of a struggle to keep it round. You may have to beat it into submission. Don’t be afraid to show it who’s boss. Place the newly subservient dough on prepared sheet pan and brush with the egg wash and sprinkle with sesame seeds. Bake in the center of the oven for 22 to 24 minutes until golden brown. Remove to a rack and cool completely.
Preheat olive oil in a medium skillet over medium-high heat until hot.
Meanwhile, to make the burgers, whisk together the egg yolks, steak sauce and grill seasoning in a medium bowl and add the ground sirloin. Gently combine with your fingertips being careful not to overwork the meat. Using approximately 2 tablespoons of the meat mixture, carefully roll into meatballs and press between your palms to flatten into a small patty. Pan sear until cooked through to desired doneness, about 3 minutes on each side. Place a piece of cheese on each patty and tent loosely with a piece of foil to melt cheese.
To assemble the burgers, cut each bun in half crosswise and place a teaspoon sized dollop of the special sauce on the bottom of each. Top with the hamburger patty, tomato slice, a piece of lettuce and the bun top. Skewer each mini cheeseburger with a festive toothpick to hold together and serve immediately.
Ham & Fontina Mini Frittatas
Makes 24
Nonstick (butter flavored) cooking spray, for muffin pans ¼ pound smoked deli ham, finely chopped ¼ cup Fontina cheese, finely grated 3 tablespoons fresh chives, chopped 8 large eggs 2 tablespoons heavy cream Kosher salt & freshly cracked black pepper, to taste
Preheat oven to 375 degrees.
Spray the muffin pan(s) lightly with nonstick spray. In a small bowl lightly toss together the ham, cheese and chives. Fill each muffin cup with the ham and cheese mixture dividing evenly. In a 4 cup glass measuring cup, whisk together the eggs and the cream and season with salt and pepper. Pour the egg mixture into each cup until just even with the rim. Bake until frittatas are set, 10 to 12 minutes. Serve warm or at room temperature.
Chicken Satay with Spicy Peanut Dipping Sauce
Serves 4
FOR THE CHICKEN ½ cup coconut milk 1 tablespoon fish sauce (nam pla or nuoc nam, available on Asian aisle of grocery store) 2 tablespoons freshly squeezed lime juice 2 teaspoons sambal (hot chili paste, available on Asian aisle of grocery store) 1 teaspoon brown sugar 1 tablespoon fresh cilantro, chopped 2 tablespoons fresh ginger, finely grated ½ teaspoon ground turmeric Kosher salt and freshly ground black pepper, to taste 1 pound chicken tenders Bamboo skewers, soaked in water
FOR THE DIPPING SAUCE 1 cup smooth natural peanut butter, well stirred ½ cup chicken stock 1/4 cup unseasoned rice vinegar 3 tablespoons dark brown sugar 2 tablespoons tamari soy sauce 2 tablespoons fresh ginger, grated 2 teaspoons sambal (hot chili paste) 1 teaspoon turmeric 1 tablespoon dry roasted unsalted peanuts, chopped, for garnish
In a medium bowl combine the coconut milk, fish sauce, lime juice, sambal, brown sugar, cilantro, ginger, turmeric and season with salt and pepper. Pour marinade over the chicken tenders in a heavy gallon sized Ziplock bag, which in my opinion is the easiest and best way to marinate meat. Marinate for at least 30 minutes at room temperature, or even better for several hours in the refrigerator. The longer the meat swims in the marinade the more flavorful it will be.
Meanwhile, in a small bow, whisk together the peanut butter, chicken stock, rice vinegar, brown sugar, tamari, ginger, sambal and turmeric. Garnish with chopped peanuts.
Preheat an indoor grill pan or outdoor grill to high.
Thread the chicken tenders onto the bamboo skewers and grill until chicken is cooked through, about 2 to 3 minutes per side. Serve immediately with spicy peanut dipping sauce.
Salt-Roasted Shrimp with Scampi Dip
Serves 8
1 (4-pound) box rock salt 16 uncooked, unpeeled large shrimp 1/3 cup dry white wine 2 tablespoons fresh lemon juice 2 cloves garlic, minced 1/2 cup (1 stick) unsalted butter, chilled, diced Kosher salt & Freshly cracked black pepper, to taste 1 tablespoon Italian parsley, chopped
Preheat the oven to 500 degrees.
Spread salt in 13x9x2-inch baking dish. Arrange shrimp in single layer on top of salt. Roast shrimp on salt until just opaque in center and shells are pink, 6 to 7 minutes. If you're unsure of the shrimps doneness, simply cut into one and be sure that it's lost its glassy middle.
Bring the wine, lemon juice, and garlic to a boil in a medium saucepan over medium-high heat until liquid is reduced to 1 tablespoon, about 10 minutes. Remove from heat. Add a few pieces of butter; whisk until creamy. Return pan to low heat. Add a few more pieces of butter; whisk until smooth (do not let mixture boil). Continue whisking in butter, a few pieces at a time. Stir in parsley; season with plenty of salt and pepper. Let stand while shrimp finish cooking.
Transfer sauce to bowl and serve shirmp on a fresh bed of rock salt for presentation.
Smoked Salmon Blinis
Serves 8
1 package of good quality smoked salmon, thinly sliced 1 package frozen blinis (available at gourmet markets and in SoCal, Gelson’s) ½ cup crème fraiche or sour cream Fresh dill or chives, chopped, for garnish
Preheat the oven to 400 degrees.
Arrange the blinis in a single layer on a baking sheet. Bake according to package directions for 4 minutes. Allow the blinis to cool slightly and top each one with a small dollop of crème fraiche, a piece of smoked salmon and garnish with a sprig of fresh dill. Serve immediately.
Pomtini
Serves 1
3 ounces good vodka 3 ounces pure pomegranate juice 1 ½ ounces triple sec 1 ½ ounces freshly squeezed lime juice 2 tablespoons simple syrup*
Pour vodka, pomegranate juice, triple sec and lime juice into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and let the party begin!
*Simple syrup is incredibly, well, simple to make. Combine 1 cup of granulated sugar with 1 cup water. Bring to the boil, stirring until sugar has dissolved. Allow to cool and store in the refrigerator.
Green Apple Martini
Serves 1
3 ounces good vodka 3 ounces Apple Pucker 1 ½ ounces sweet & sour mix 1 ½ ounces 7-Up Green apple, thinly sliced, for garnish
Pour vodka, Apple Pucker, sweet & sour and 7-Up into a cocktail shaker. Tumble in a handful of ice and shake vigorously. Strain into a chilled martini glass and float a thin slice of green apple on the top. Cheers!
VARIATION: Caramel Apple Martini: Add 1 ½ ounces of caramel flavored syrup to the mix before shaking.
For a little extra color add a splash of grenadine syrup after straining into the glass, but don’t stir! Otherwise, you’ll just end up with a mottled mess. The syrup will settle to the bottom and add an extra layer of color and flavor. Garnish with a maraschino cherry.
Mini Cookies & Milk Shots
Serves 12
1½ cups cold milk Assorted mini cookies (Oreo, Nutter Butters, Milano, Chocolate Chip, etc.)
Fill 2 ounce shot glasses with milk and place on a tray next to mini cookies. The perfect sweet ending to a holiday cocktail party.
Private chef and cookbook author David Lawrence grew up in a house where the kitchen was always abuzz with activity. He learned early the simple pleasures of cooking and spent years assisting in his Mother’s kitchen, a woman he affectionately describes as a Martha Stewart incarnate, minus the chic poncho and clunky ankle bracelet! From then on David knew his mission was clear, he wanted to feed and entertain people.
David’s cookbook, Boy Eats World! A Private Chef Cooks Simple Gourmet, (Lake Isle Press) is all about having fun in the kitchen and demystifies cooking for the Atari generation. David’s humorous style and easy to follow recipes will help even the most timid cook feel like a kitchen rock star!
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There is a moment every September when I look up and realize that summer is officially over. That’s precisely the moment that I find myself scrambling to hold on to my favorite time of year before the balmy evenings give way to crisp and eventually chilly nights that force me inside for the winter. Don’t get me wrong, I love a hearty, comforting meal inside by the fire, but what I really love is standing over the fire, grilling dinner for myself and friends.
Some sand from the hardware store and a bit of creativity turn my table into a night at the beach.
Serves 4
Serves 4
