Party Food

I know most of you aren't doing a lot of sophisticated entertaining yet. But there will be occasions to make some party food such as tailgating parties, or Super Bowl parties. Here are a few things you can whip up pretty quickly.

Nachos

1 bag tortilla chips

½ can refried beans

1 small can sliced jalapenos drained

1 small can sliced olives drained

½ jar salsa poured into strainer to remove liquid

1 small bag shredded cheese, i.e. Cheddar and Monterey jack or Mexican

Preheat oven to 300 degrees.
Distribute tortilla chips evenly across a serving platter or large plate.
With a butter knife spread some canned refried beans on chips or sprinkle regular canned (black or kidney) beans on top.
Add sliced jalapenos and olives.
After straining much of liquid out of salsa spoon it over chips.
Finish with shredded cheese.
Place platter in a 300 degree oven until cheese is melted and serve.
This should only take a few minutes so be careful not to burn.

*If you melt cheese in a microwave it will make chips soggy.

Fruit with Cheese or Dip

Grapes, berries, pineapple and melon all work well. If you use apples and pears sprinkle fresh lemon juice on top to prevent browning.

Wash everything off and dry it gently with paper towels.
Slice fruit and arrange on a platter, in a basket or even on a mirror.
Select two or three cheeses (one soft and two hard). Cut hard cheese into bite size pieces and fit between fruits.

Fruit Dip

1 cup of plain full fat yogurt (non-fat is too watery)

1 8-oz. package of plain cream cheese (left out to get warm)

1 teaspoon vanilla extract

2 Tablespoons brown sugar

Whisk all the ingredients together until there are no lumps.
Chill until ready to serve.

*Serving suggestion: put dip in a carved out melon half and serve fruit on skewers or toothpicks.

Vegetable Crudites and Dip

You can buy veggies already cut up or slice up celery sticks, carrots, peppers, broccoli, cauliflower and even snow peas.

Dip for Veggies

1 stalk celery chopped fine

1 red pepper chopped fine

1 carrot chopped fine

1 bunch of green onions chopped fine

1 quart (32 oz.) sour cream

1 clove garlic mashed with 1/2 teaspoon salt

Chop up veggies and drain in a colander until they are no longer exuding mosture.
Turn them onto a paper towel to drain and dry off.
Stir chopped veggies into a quart of sour cream.
Add one clove garlic minced and mashed with 1/2 teaspoon salt.
Stir until combined and chill until ready to serve.

Antipasto

Antipasto means "before the meal" so it is usually served when guests arrive. It can be as simple or elaborate as you like.

Freshly washed and dried lettuce leaves

Cured meats like salami and prosciutto

Cheeses such as provolone, feta, mozzarella or gruyere

Olives, capers, marinated veggies like artichokes and mushrooms

Dips like hummus or eggplant caponata.

Serve with crackers, bread or bruschetta (see recipe below)

Lay lettuce leaves across a serving platter
Chop everything except crackers or bread into bite size pieces and arrange over lettuce.
Place dips in small bowls and fit in between meats, cheeses and vegetables.
Serve crackers and bread on the side

Bruschetta

This is a great way to use up old bread like a half eaten French baguette, Italian loaf or even sourdough. It's easy to burn so you have to keep close watch.

A day old baguette or loaf of bread

1 or 2 garlic cloves

Extra virgin olive oil

Slice up the bread into finger sized pieces and toast or grill on both sides until lightly browned.
When cool enough to handle rub slices of raw garlic over each piece of bread and then drizzle with a little extra virgin olive oil.
Serve as is, or pick up a prepared topping like tomato basil dipping sauce or olive tapenade spread at a good grocery store.

Guacamole

2-3 large ripe avocados

1 tomato seeded and diced

Juice of one lime

¼ cup fresh chopped cilantro

½ medium red onion diced fine

2 cloves garlic minced and mashed with ½ teaspoon salt

Pepper to taste

Cut open avocados, remove seeds and scoop out soft green fruit into a bowl.
Mash avocados with a fork or potato masher and stir in lime juice
Cut stem out of tomato and turn it upside down into a sink or trash can.
Squeeze out seeds and then dice up the remaining pulp.
Stir tomatoes, cilantro, onion, garlic, salt and pepper into avocado mixture.

If not serving right away leave seed in guacamole to help prevent avocado from browning, seal tightly with plastic wrap and refrigerate.

*Best if used right away so don't make this more than 8 hours before serving.

Salsa

2-3 large ripe tomatoes seeded and diced

Juice of one lime

½ medium red onion diced small

1 jalapeno pepper seeds removed diced fine

¼ cup fresh cilantro chopped

2 cloves garlic minced and mashed into ½ teaspoon salt

Pepper to taste

Cut stems out of tomatoes and turn upside down into a sink or trash can. Squeeze out seeds and then dice up the remaining pulp.
Put tomatoes in a medium sized bowl and stir in remaining ingredients.
Chill until ready to serve.
If you like your salsa really hot use a Serrano chile pepper instead of a jalapeno.
Serve with tortilla chips, nachos, tacos, burritos or even eggs.

Hummus

You will need a food processor to make this.

2 14-oz. cans chick peas (also called garbanzo beans)

Juice of 2 fresh lemons

2 cloves garlic peeled

½ cup tahini*

½ cup olive oil

salt and pepper to taste

*Tahini is a spread made from sesame seeds and can be found in most quality markets and specialty food stores. It is sold in cans and jars.

Put everything in a food processor and puree until smooth.
It should be thick but if you would like it thinner you can add ¼ cup more oil or water.
Serve with fresh pita bread or slice pita into wedges and toast it on a baking sheet in the oven until golden brown.

Tabouli

This recipe is a slight variation of one in the original Moosewood cookbook published in ancient times before you were born. It goes fast when served with toasted pita chips.

1 cup dry bulgur wheat

1 ½ cups boiling water

1 ½ teaspoons salt

½ cup lemon juice (about 2 lemons)

½ cup olive oil

3 cloves garlic crushed

Black pepper to taste

1 bunch green onions sliced thin

1 cup Italian parsley (flat leaf) chopped fine

¼ cup minced fresh mint leaves or 1 Tablespoon dry mint

2 tomatoes with all the seeds and juice squeezed out and diced

½ English cucumber diced small

Combine bulgur and boiling water in a bowl or container with a lid. Cover and let it sit for at least 30 minutes.
Add salt, lemon juice olive oil, garlic and pepper, cover and refrigerate.
This can be made a day or two ahead.
Before serving stir in the parsley, mint, tomatoes and cucumber.
Taste and adjust seasonings.
Serve with hearty wheat crackers or pita chips.

Buffalo Wings

Chicken wings are the cheapest part of the chicken. You can buy several pounds for a party for very little money.

4 to 5 pounds chicken wings with tips trimmed off

Salt and pepper

4 cups vegetable or peanut oil

1 stick butter

½ cup of your favorite Louisiana hot sauce (or Tabasco)

Rinse wings, trim off bony tips if the butcher hasn’t and pat dry.
Season wings with salt and pepper.
Heat oil in a large saute pan or skillet until hot
Fry chicken in batches until golden brown and drain on paper towels.
Melt butter in a pot that can hold the wings and stir in hot sauce.
Before serving stir wings into hot sauce.
Serve with celery sticks and blue cheese dressing.

Satay

This takes a little planning ahead. You will want to marinate the meat overnight and soak the skewers in water so they don't burn while meat is cooking. You will need about 20-to 40 wooden skewers soaked in water for at least 30 minutes. Don't be intimidated by all the ingredients. A lot of it is repetitive.

For Marinade:

1 to 2 pounds of boneless skinless chicken breasts (could also use beef, pork or even tofu)

1/4 cup sesame or peanut oil

1/4 cup canola oil

1/4 cup soy sauce

2 Tablespoons rice wine vinegar

Juice of 1/2 lime

1 clove garlic minced

2 teaspoons fresh grated ginger

1 Tablespoon curry powder

Slice meat or tofu into 1/2 inch slices.
Mix with remaining ingredients and allow to marinate in refrigerator overnight.

The next day:

Skewer meat or tofu onto soaked wooden skewers.
Broil or grill for a few minutes on each side until golden.
You will need to keep watch over this because it is easy to burn.
Serve with peanut sauce.

For Sauce:

2 Tablespoons peanut oil

4 green onions sliced thin (white and light green parts only)

2 cloves garlic minced

1 Tablespoon fresh grated ginger

1 cup peanut butter (chunky or smooth)

1/4 cup hot water