weekend dinner party

I've been holding on tight to this Ad Hoc fried chicken for about four months too long. Here's the thing: While fried chicken might be synonymous with Summer picnics, you'd have to be cray-zay to fill up a big old cast iron cauldron with scalding hot, bubbling oil, while carefully frying batch after sweaty batch while the barometer outside (and soon to be inside) is creeping past 90F. No way, no how, not eva. But now that it's comfortably cool--and arguably chilly--a platter of perfectly crispy and flavorful fried chicken with a side of creamy mashed potatoes and cool, crunchy, cucumber salad has quickly become synonymous with the absolute best of the best that Fall has to offer.

'Cause I said so.

ad hoc fried chicken

cucumber salad with sour cream and dill dressing

yukon gold mashed potatoes with dijon-lingonberry gravy

Egly-Ouriet Champagne

"homemade" chocolate pudding

And before you reach for that 6-pack of your favorite brew, Jon Troutman of Cork'd suggests a different kind of fizz: "Fried food absolutely screams for bubbles. Because this is the ultimate in fried chicken, you should be drinking (what I consider to be) the ultimate in bubbles. Egly-Ouriet is a small producer in the Ambonnay region of Champagne, this wine combines unparalleled richness and finesse...all for under $50. Save your Dom P for the* club."

*I so tried to get him to change that last "the" to "da" but alas, can't win 'em all.

Ad Hoc Fried Chicken (keep in mind this requires an overnight brine so plan ahead)
Yukon Gold Mashed Potatoes (feel free to wing these as this recipe calls for LOTS o' cream)
Cucumber Salad with Sour Cream and Dill Dressing

Dijon-Lingonberry Gravy

2 tbsp. butter
2 tbsp. all-purpose flour
1 cup chicken stock
1/2 cup cream
2 tbsp. dijon or whole grain mustard
2 tbsp. lingonberry preserves

In a small skillet over medium heat, melt the butter. Whisk in the flour, cook for 1 minute, then slowly whisk in the stock. Allow it to thicken for a minute or so then add in the cream, mustard, lingonberry preserves, salt and pepper, and whisk. Reduce heat to warm and serve.

"Homemade" Chocolate Pudding: My-T-Fine (box mix) all the way. It most certainly lives up to its name. And then some. Don't scoff. I dare you to not eat it all before your guests arrive. DARE you!

Image above courtesy of Jun-Blog

weekend dinner party

Why hello, Fall! It is absolutely Autumnal outside today and no other weather gets me more excited to get into the kitchen than when the air is crisp, the sun shining, and the sweet, unmistakable scent of fallen leaves with a hint of mesquite fills the air. No more having to take breaks to relieve myself in front of the AC or sticking my red hot head in the freezer. And lemme get a Hallelujah up in here for that.

You know what else? I'm very much into Fall produce. Butternut squash, mushrooms, brussels sprouts, apples, and more, they're the kind of things that beg for experimentation in the kitchen. They are the kind of things that get me up and out of bed, bright eyed and bushy tailed, early on a Saturday morning.The promise of a day devoted to nothing but my own agenda and the produce that will be the inspiration behind dinner. And this weekend? It's the undeniably adorable and equally delicious brussel sprout.

belgian endive and apple salad with parsley

crostini with saint andré

2008 Chablis

spaghetti with shaved brussels sprouts and pancetta

2008 Produttori Nebbiolo

The endive and apple salad along with a piece of baguette smeared with some creamy, pungent cheese could (and will be) a lunch or dinner on its own any day of the week. Just thinking about the anticipated combination of those flavors puts a smile on my face. Jon Troutman of Cork'd says that the 2008 vintage was a phenomenal year for all Chablis. If you're looking to impress, go with a Premier Cru but if you're looking for a value play, go for a village level. The pairing will be heavenly either way.

I'm fairly certain that if you're trying to get a picky eater to try something new, tossing it into some pasta is a sure fire way to get them to take a bite. Salty, cured Italian meats never hurt either. The combination of pancetta and brussels sprouts is earthy and faintly smokey and transcends the tiny green globes to a level of pure divinity. And when paired up with a Nebbiolo from Langhe, Italy in Piedmont, visions of cherubs will start to appear. Jon suggests the 2008 Produttori Nebbioli, which at under $20, he says is a screaming value.

So grab a few white gourds (good luck finding them, but if you do, holler atcha gurl) and place them down the middle of your table, with a handful of white votives weaving their way in and out, and start chilling that Chablis. This weekend dinner party is going to be pretty fabulous. And luckily, no sweat either.

Recipes:

belgian endive and apple salad

spaghetti with shaved brussels sprouts and pancetta

Photo above courtesy of The Kitchn

weekend picnic pour deux

It's coming down in sheets outside. Of this, I am aware. But after today, we're looking at over a week straight of unadulterated sunshine and comfortable temperatures. And you know what that means? Grab the Pendelton blanket and some disposable dining ware. It's time for a picnic. For two.

saucisson et beurre baguette sandwiches

fingerling potato salad with mustard-shallot-tarragon vinaigrette

la tur (cow-sheep-goat's milk cheese) with sliced peaches

2009 La Vieille Ferme Cotes du Ventoux Red

the best "homemade" brownies you've ever had

Vin Doux Naturel Rasteau

If you haven't had the chance to pick up a saucisson et beurre baguette on the streets of Paris and then leisurely walk around the Marais while munching, I'm sincerely sorry. Add that to your bucket list. I don't know who had the genius (albeit initially peculiar) idea of smearing sweet butter on a french baguette and then topping it with thinly sliced saucisson sec (sopressata salami) and halved gherkins but I would like to hug them. Maybe even slip them a kiss. Or a friendly tap on the derriere. Because this sandwich blows my mind every time I get the chance to wrap my hands around the toothsome treat. The combination est absolument parfait.

Whip up this mayo-free potato salad the day before the best picnic of your life as it will only get better over night. Then pack it up in some to-go containers, throw an ice-pack into the basket, the cheese and sliced fruit on top of that, the baguette sandwiches wrapped ever so chic-ly in parchment paper and tied off with twine, and slip your wine into some paper bags (what open container laws?). I'm now fidgeting in my seat with anticipation for this weekend. Tapping my foot like an impatient child. Picnics, evidently, excite me.

Jon Troutman from Cork'd explains the wines you should be brown-bagging alongside:

"A weekend picnic calls for good wines, but nothing too fancy. Just no frills, easy drinking wines...you wouldn't serve Carlos Rossi with higher end cuisine, so why would you serve Grand Cru wines with sandwiches and potato salad? Of course, even inexpensive wines should jive with the menu. That's why these are the perfect choices:

Sandwiches: an intensely flavored, salty meat like sopressata and potato salad calls for a savory, meaty wine. That's why wines from the Southern Rhone, largely made from the Grenache grape, are the perfect pairing. These wines have a signature gamey, meaty quality that will jive just right with these sandwiches. La Vieille Ferme red wine falls in this category and with a price tag under $10, it's easy to see why it's so popular and highly scoring. Click here for more.

Brownies: Port and Maderia are the most popular choices with chocolate...but it's also played out worse than women in skirts and Uggs. Try a Vin Doux Naturel Rasteau, made in a similar style to the aforementioned, but with a much more attractive price tag. Learn more about the wines here."

RECIPES:

fingerling potato salad with mustard-shallot vinaigrette (add a few teaspoons of chopped fresh tarragon)

saucisson et beurre baguette sandwiches: On good quality baguette, spread one side with sweet, unsalted butter then layer on thin slices of saucisson sec and halved gherkins. Bon Appetit.

la tur cheese via gourmet library

best "homemade" brownies you've ever had: I cannot take any credit for this tip, it all goes to my mom. Prepare a box of Betty Crocker's Supreme Brownie Mix (the one with the Hershey's on the box) with melted salted butter instead of oil. This will yield the most unbelievable brownies you've ever had in your entire life. Oh, I went there. And I'm going there with total confidence. A dusting of powdered sugar and a few raspberries never hurt, either.

Enjoy this one, mes petites. It's one for the books. C'est vrai.

Image above courtesy of StarChefs.com

weekend dinner party

Are you familiar with Donna Hay? She's an Australia-based food stylist, author, and magazine editor with a number of cookbooks under her belt all of which boast some of the most beautiful food photography I've ever come across. Every issue of Donna Hay Magazine is filled with page after page of frame-worthy images and downright inspirational recipes. You know, the Pan-Asian (Thai, Vietnamese) influence found in the Australian food scene really excites me. It's punchy and vibrant without over-doing it. And chilis and limes always seem to find their way to the party. To be honest, if it weren't for the excruciatingly long plane ride (uneasy flier, here), I could see myself spending a good chunk of time down under. I just dig the whole vibe.

Not sure how I've gone this long without slipping a Donna Hay recipe in here or there, but let's make up for lost time. She's the culinary genius behind this week's weekend dinner party menu (and Jon Troutman of Cork'd with the wine pairings).

zucchini, feta, and chili bruschetta

Gruner Veltliner

lemon and dill smoked salmon pasta

Cru Beaujolais

rockmelon sherbet

"Austrian wine is coming on stronger than Fall Fashion in New York City. In particular, their native specialty Gruner Veltliner has sent shockwaves through the wine nerd community over the last few years. This is an amazingly food friendly grape that's perfect for some summer-styled bruschetta. The chili and spicy nature of the bruschetta is a perfect partner for Gruner Veltliner, because the grape leaves you with a distinctly peppery, spicy finish. Match made in heaven!

Salmon is the most flexible of fishes, easily paired with either red or white wine. With Fall quickly approaching and your white wine collection depleting quicker than Lindsay Lohan's stash, I suggest going with a red. A Cru Beaujolais from France's Burgundy region is the perfect match, with its fruit forward flavor profile and lightweight mouthfeel. Look for 2009 vintage wines, which just hit shelves--it was one of the region's best years ever!"

Doesn't that just sound lovely? Not a lot of steps or ingredients or multiple fussy courses. Just a straight-forward but undeniably charming and vivacious spread. Friday (as per usual) couldn't come soon enough.

Recipes:

zucchini, feta, and chili bruschetta

lemon and dill smoked salmon pasta

rockmelon (cantaloupe) sorbet

Top photo courtesy of Chris Court

Bottom photo courtesy of William Meppem

weekend dinner party

Just staring at those rustic, bi-valve beauties reminds me of two things: 1.) I need to up my oyster-consuming ante and 2.) I need to use my Mermaid Oyster Bar Blackboard Eats coupon ASAP. I will therefore be killing two birds with one coupon code within the next few days. With some bubbles alongside as a congratulations on finally finding a g.d. place to live after an aggressive two week apartment hunt and consequential depletion of bank account. Those interested in cheers'ing to that with me, meet me at 79 MacDougal Street. I'm going to need a hug.

And with that, here's what you should be dishing up this weekend:

wood-grilled oysters in chipotle vinaigrette

Chablis

halibut with zucchini salsa verde

chuck hughes creamed corn

mache salad with cherry tomatoes and thomas keller's lemon vinaigrette

Gruner Veltliner

vanilla-scented plums and blackberries

A huge shout-out and thank you to reader Kate, who so thoughtfully sent this halibut recipe my way. The zucchini-cilantro-white-onion-jalapeno-lime combo instantly courted me and the subtle spiciness of the sauce screamed for Chuck's sweet and decadently creamy corn dish alongside. And Thomas Keller? Well, he can do no wrong. Stick a vanilla bean in anything and I'll call it dessert. And a bowl of fresh plums and blackberries, punched up with the intoxicating aroma of fresh vanilla, might just be one of the most beautiful things I've ever come across.

Cork'd wine pairings are explained by none other than Senior Editor, Jon Troutman:

"Chablis and oysters go together like PB&J, like Sunny & Cher...like Carlo & Rossi. Don't worry though, real Chablis is nothing like that jug wine you suffered through during your college years. Chablis is a region in Burgundy, France made from the Chardonnay grape that has a crisp mineral flavor to it that works well with oysters and other shellfish. Many have a smoky, flinty flavor profile that will really play well with the smoked, spicy wood-grilled oysters. To learn more why Chablis is such a great choice and other ideal oyster pairings, click here.

Gruner Veltliner (or GruVee as it's sometimes called) is one of the hottest white wines right now and with good reason. Hailing from Austria, this grape is refreshingly crisp, with good acid levels and a signature spiciness on the finish that will make it a perfect match for the peppery, jalapeno goodness of this dish. The really good news? The most recent vintages, 2008 and 2009, were very good in Austria, which means you're more likely to find a reliable bottle at the shop. (Click here for more info.)"

RECIPES:

Wood Grilled Oysters in Chipotle Vinaigrette

Halibut with Zucchini Salsa Verde

Creamed Corn

Vanilla-Scented Plums and Blackberries

Thomas Keller's Lemon Vinaigrette

Recipe Courtesy of Ad Hoc at Home

3/4 cup champagne vinegar

3/4 cup fresh lemon juice (preferably from Meyer lemons), strained

3/4 cup canola oil

1 teaspoon finely minced shallot

2 teaspoons finely minced chives

Whisk together the vinegar and the lemon juice in a bowl. Slowly whisk in the canola oil. Stir in the shallots and the chives. Refrigerate in a covered container for up to two weeks (the chives darken after one day).

weekend dinner party

summer rolls made by me, photographed by aimee herring

You can thank my friends Carey and Rob from Corks + Caftans (If you haven't yet checked out their blog, I'm not quite sure what your deal is and/or what you're waiting for. It is utterly fabulous. He loves wine*; she loves fashion; I love their life.) for being the driving force behind this weekend's dinner party menu. By now, I should hope you know that I aim to please. Which means, I love requests; thrive off 'em, really. So when the dynamically well-dressed duo asked me to "whip up some mind-blowing recipe that involves roasted pork and asian spices" I immediately knew what I had to share not only with them but with all of you, too. (*Be sure to check out a shining example of one of Rob's wine reviews by clicking on the wine pairing linked below.)

summer rolls with shrimp, avocado, and mango

with sweet chili dipping sauce

Tsing Tao Beer

hoisin pork tenderloin

asian slaw

sticky rice

2009 Dancing Coyote Gewurztraminer

cantaloupe melon and yogurt parfait

The great thing about this hoisin pork tenderloin recipe (courtesy of Ming Tsai) is that you can take the leftovers and turn them into a dangerously delicious sandwich: place a few pieces of the pork and a spoonful of the slaw on a bun and you're going to make up as many excuses as humanly possible to make this again and again and again. You won't believe how much flavor the marinade imparts on the pork. It should also be known that upon serving this pork to a friend, she was legitimately moved to tears. When was the last time that happened to you?

Also: Please don't be intimidated by the summer rolls. The rice paper takes a little getting used to but once you've got the hang of handling it, you won't believe how quickly they come together and how impressive they look once completed. Your friends will be speechless.

And/or in tears.

summer rolls with shrimp, avocado, and mango
Adapted from a Gourmet recipe
serves 4

12 large cooked shrimp, halved lengthwise
4 (8-inch rice paper rounds)
a few sprigs of fresh cilantro
a few leaves of fresh mint
1 mango, peeled and sliced into matchsticks
1 avocado, thinly sliced

Put a double thickness of paper towel on a work surface and fill a shallow baking pan with warm water. Check rice-paper rounds and use only those that have no holes. Soak 1 round in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels.

Arrange 3 shrimp halves (cut sides up) in a row across bottom third (part nearest you) of soaked rice paper. Arrange a few pieces of cilantro, a few pieces of mint, some mango, and avocado on top of the shrimp. Fold bottom of rice paper over filling and begin rolling up tightly then fold in ends and continue rolling. Transfer summer roll, seam side down, to a plate and cover with dampened paper towels. Make the remaining rolls in same manner and serve, cut into thirds, with store-bought sweet chili dipping sauce.

hoisin pork tenderloin
Recipe courtesy of Ming Tsai
serves 4

1 cup hoisin sauce
2 tablespoons finely chopped garlic
2 tablespoons finely chopped ginger
1/2 cup dry red wine
1/4 cup chopped scallion, white part only (save the green part for the rice)
2 (8-ounce) pork tenderloins
fresh ground pepper
2 tablespoons canola oil

In a baking dish large enough to cook the pork, mix hoisin sauce, garlic, ginger, wine, and scallions. Add pork and turn to coat. Cover and refrigerate for 3 hours; preferably overnight.

Heat oven to 350 degrees. Season pork with salt and pepper. Heat a skillet over high heat. Add oil; swirl to coat pan. Add pork turning only once and cook for 5 minutes total until browned. Transfer to oven. Roast 12 to 15 minutes until done. Let pork rest 5 minutes then cut into 1/4 inch slices to serve (pork should still be a pleasant shade of light pink).

spicy asian slaw recipe adapted from gourmet magazine by cookin' canuck

cantaloupe melon and yogurt parfait courtesy of paul lowe of sweet paul

my trick for sticky rice: bring a pot of water (2:1, water to rice ratio) to a boil with a good sprinkle of salt and a generous pat of butter then add your rice, stir, and cook according to package directions (about 18-20 minutes). top with the reserved greens of the scallions.

weekend dinner party

Photo Courtesy of Serious Eats

The forecast for this weekend is looking more and more spectacular with each passing day. And to to that, may I just say, it's about damn time? A co-worker so kindly complimented me on my "tan" this morning to which I said with a look of utter shock, "What?! When was the last time it was sunny over the weekend?" She then followed that up with "So then where did you go away to?"

Let's try this again.

As for the inexplicable tan, I suppose that the lovely shade of lemon yellow top and bold turquoise necklace I happen to be sporting today, are particularly complimentary to my complexion. Kiira: 1. Count it.

Anyone still reading? So in anticipation of the sunshine this weekend, I'm dying to throw some salmon burgers on the grill. And nothing screams SUMMER at the top of its lungs like farm fresh corn. By grilling a few ears of sugary sweet corn, tinged with char, you've got the start of a ridiculously good crostini, perked up with fresh, aromatic basil.

grilled corn, basil, and goat cheese crostini

2007 Gunn Estate Unoaked Chardonnay

salmon burgers with avocado and lemon-chive sauce

orecchiette with radicchio and sweet orange vinaigrette

shaved fennel slaw

2007 Argyle Pinot Noir

limoncello granita

grilled corn, basil, and goat cheese crostini

serves 4 to 6

2 ears of corn, shucked and brushed lightly with oil and seasoned with salt

1/2 small red onion, finely diced

1/4 cup fresh basil, chopped

1/2 tbsp. olive oil

log of goat cheese

salt and pepper to taste

baguette cut into 1-inch thick slices

Grill the corn, turning occasionally until it's evenly charred on all sides, about 10 minutes. Remove and allow to cool then cut the kernels off the cobs.

In a medium-sized bowl, combine the corn, red onion, basil, and olive oil. Toss and season to taste.

Grill the baguette slices for just under a minute per side. While still warm, rub one side of each piece with a piece of garlic. Spread some goat cheese on each piece of baguette and top with a small spoonful of the corn mixture. Serve.

salmon burgers with lemon-chive sauce

serves 4

4 (6 oz.) skinless salmon fillets

1 tbsp. sesame seeds (optional)

3 tbsp. chopped fresh dill

lettuce, tomato, avocado, thinly sliced cucumbers* for toppings

4 kaiser rolls

lemon-chive aioli (recipe follows)

Add salmon fillets to the food processor and pulse until its a course grind to form the burgers. Transfer the fish to a bowl and add sesame seeds and dill. Mix and form into 4 patties. Drizzle both sides with olive oil.

Cook the salmon burgers on the grill (or grill pan) for about 3 minutes per side. Place burgers on kaiser rolls dressed with avocado, butter lettuce, tomato, and top with a dollop of lemon-chive sauce.

lemon-chive sauce

1/2 cup hellman's mayo (no substitutes allowed)

1/2 cup reduced fat sour cream

1/4 cup chives, chopped

1 lemon zested, juice from half

salt and pepper to taste

Combine all ingredients in a bowl. Taste for seasoning.

*I suspect some swedish cucumbers would be a ridiculously yummy addition up on top of these burgers as well. I encourage you to go that extra mile, if possible.

Orecchiette with Radicchio and Sweet Orange Vinaigrette

Shaved Fennel Slaw (halve the recipe)

Limoncello Granita

Cork'd wine pairings are explained by Nate Scherotter:

"The appetizer of grilled corn with basil and goat cheese crostini is a good mix of light and heavy and needs a wine that can accentuate both aspects. Something with a little weight, but also some acidity to balance it out and make the grilled corn feel like the appetizer it is. Enter unoaked Chardonnay. The 2007 Gunn Estate Unoaked Chardonnay from New Zealand should satisfy these requirements very well. With good acidity and loads of tropical fruit it will bring out the appetizer's fresh flavors, especially in the Summer months that are upon us. This wine shows off its body by shedding the oak. Are we still talking about wine, here?

Traditionally, fish and white wine go together like peas and carrots. Exceptions and alternatives do exist though. After you nibble on your corn and proceed to the salmon burgers your palate may scream for something red. In this case, we have a perfectly safe pairing. Instead of Cali Pinot, its neighbor to the north, Oregon, makes some really interesting and food friendly Pinot Noir that the wine world has been taking very seriously the past few years. Try the 2007 Argyle Pinot Noir."

weekend dinner party

Just about three years ago, when I started my first job out of college, I just happened to find myself on the set of Tyler Florence's Food Network show, Tyler's Ultimate. For me, this was the ultimate. I had peaked. I had landed my dream job on the first go around. Where could I possibly go from here? My job entailed seeing, watching, and interacting with a guy with immense talent and undeniable passion for his craft on a daily basis. Oh, and getting to steal a bite or two of whatever he was whipping up for that day's show.

So on the first day of filming, it was Tyler's Ultimate Grilled Leg of Lamb. To put this into context, I had just won the damn lottery. Lamb? Lamb is my jam. And lamb cooked by Tyler Florence himself? Put a fork in me.

And then give me an actual fork, please.

A tiny plate of sliced, grilled leg of lamb atop a cushion of soft, lemony chickpea puree, and thoughtfully sprinkled with a raisin-caper salsa verde, and mache salad was handed to me. And when I put that bite into my mouth, I kid you not, I had an overwhelmingly emotional reaction. I must have let out a laugh. And then a look of straight up awe. And then looked around to see if anyone was watching me (read: judging me) have this celestial experience. It was above and beyond one of the most perfect bites I had ever encountered. Tyler, hats off, my man.

Of course I rushed home with the recipe and made it one Summer night for friends and family (I believe Arax recently mentioned to me that it's still one of the best things she thinks I've ever made) and the rave reviews kept coming. This recipe, for lack of a better word, is special. And I mean really, really special. The flavor profile is deeply complex yet approachable and it's one of the most impressive spreads I can think of. And with that, I hope you give it a try.

Jon Troutman from Cork'd is back with your wine pairings for this week's spectacular menu:

gres des vosges cheese, baguette, green grapes, olives
Alsatian Riesling: "As a soft, more mild cheese, you're not going to want to overpower this with a big, intense red wine. Instead, opt for something more nuanced and subtle. As they say, if it grows together, it goes together. This cheese is from the Alsace region of France; pick up an Alsatian Riesling and you'll have the perfect pairing."

grilled boneless leg of lamb with lemony chickpea puree and raisin-caper salsa verde

Southern Rhone Red: "I hate to sound like a broken record, but if it grows together, it goes together. A classic pairing for lamb is a red wine from the Southern Rhone region of France. The Southern Rhone has a bit of a Mediterranean climate influence from its location in the south of France, and it's not unusual for these wines to pick up rustic olive flavors. With the capers in the salsa verde, this dish has its own slight Mediterranean feel to it. Combine the two and your mouth is in for a serious treat!"

peach cobbler

Quarts de Chaume: "I love peaches. Outside of seersucker, there's nothing that screams Summer more than a fresh, juicy peach. This special moment deserves an equally special wine! Quarts de Chaume in France's Loire Valley is a minuscule region producing some of the best dessert wines you'll ever find from the Chenin Blanc grape. Find a friend to split a bottle though, as half bottles start around $30 and can climb higher. Believe me, they're worth every penny."

A Ridiculously Easy Peach Cobbler

Serves 6

1 stick salted butter, melted
1 cup plus 3 tablespoons granulated sugar, divided
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup milk
1 teaspoon vanilla extract
3 to 4 ripe peaches, peeled, pitted, thinly sliced
1/2 teaspoon cinnamon (optional)

Heat oven to 375°.
Pour melted butter into a 2-quart baking dish.

In a mixing bowl, combine 1 cup of the sugar, the flour, baking powder, and salt; stir to blend. Stir in the milk and vanilla until blended. Pour the batter over the melted butter.

Toss the peaches with the remaining 3 tablespoons of sugar and 1/2 teaspoon of cinnamon. Arrange the peach slices over the batter. Bake for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. The top will be browned and the cake will begin to pull away from the sides of the pan. Serve warm with a little heavy cream, whipped cream, or a scoop of vanilla ice cream.

weekend dinner party: memorial day

Anyone else confused as to what today's date is? I couldn't even tell you what month I thought it was when I was walking into work this morning. 8:30am and dressed in an airy, light cotton dress I was already feeling the nearly oppressive heat. And after a quick glance at my faithful Outlook Calendar, May 26, 2010 was confirmed. May? You could have told me July and I would have believed you. August, even, and I don't think I would have flinched. There's probably a term for this condition. I fear it's got something to do with aging (we won't go there). But as evidenced by my scatterbrain, well, that term won't be crossing my mind any time soon.

What were we talking about?

Ah! Memorial Day Weekend is up on deck and the implications of this long weekend make my heart flutter. Why? Because I'm beach and boat bound. And beaches and boats yield the happiest version of me I know. Throw in some great food and drink and I'm on a straight up high. And so, the plan to achieve said euphoria is as follows:

chipotle pulled pork sliders topped with red cabbage-apple slaw

2007 Seghesio Family Vineyards Zinfandel

grilled chicken under a brick with citrus, garlic, and smoked paprika

potato salad with salsa verde

watermelon salad with feta and mint

Unoaked Chardonnay from Burgundy

strawberries and blueberries over vanilla ice cream drizzled with black pepper-balsamic syrup

Madeira

Remember on Monday how I mentioned picking up a big ole pork butt? Well, now you know why. By throwing that into a slow cooker with a few BBQ spices for a few hours and putting together a tangy slaw, you'll have the makings for the world's best appetizer: pulled pork sliders on potato buns. Bam.

And as for the wine pairing? Jon Troutman of Cork'd says: "Zinfandel can serve as the ultimate BBQ red wine this summer. The jammy berry and spicy flavors that many have can play well with a chipotle sauce and other sauces with a 'zing' to them. But, choose wisely; those with excess alcohol levels (15.5% and higher) can be tricky to pair with foods as the alcohol dominates the flavor. 2007 Seghesio Family Vineyards Zinfandel."

And given my experience at a Cork'd tasting with BBQ ribs and sparkling rosé (the left-field pairing of the century), I imagine that could be an equally interesting option with these sliders as well.

Chipotle Pulled Pork Sliders

2 lbs. boneless pork butt
1 yellow onion, chopped
3 cloves of garlic, finely chopped
2 tbsp. (more or less depending on your heat tolerance) of chipotle in adobo
1 bottle (12 oz.) of your favorite BBQ sauce (I recommend Sweet Baby Rays)

Place pork into lightly greased slow cooker. Combine onion, garlic, chipotle, and BBQ sauce and pour over the pork. Cover and cook on the Low setting for 7 to 9 hours. (Make this the day before the bash.) Shred the meat with two forks. Serve on mini potato buns (non-negotiable) with a small spoonful of slaw (recipe follows).

As for the slaw, feel free to go the classic route or omit it all together. But a red cabbage and apple slaw with fennel and dill and a yogurt-based dressing just sounded way too lovely to pass up. Click here for the recipe, courtesy of Gourmet, many, many moons ago.

For the grilled chicken under a brick, follow this recipe from Bon Appetit. But here are my alterations: swap the Hungarian sweet paprika for Spanish smoked paprika and bump up the garlic. The herbs, I'll leave up to you. I trust you. Promise.


Potato Salad with Salsa Verde

3 lb. small red potatoes (or fingerlings)
3/4 cup salsa verde (Jamie Oliver, you are a God)
1/2 cup mayo (or try greek yogurt as a substitute)
a couple handfuls of baby arugula

Place potatoes in a large pot, add water to cover, and season liberally with salt. Bring the water to a bowl and then allow to simmer for 10 to 15 minutes. Drain and allow to cool.

In a large bowl, combine the salsa verde and mayo. Add in the cooled potatoes and baby arugula and toss until every potato is perfectly coated with dressing. Taste for seasoning then adjust with salt and pepper.

Watermelon Salad with Feta and Mint

1 (5 lb.) watermelon, chopped into bite-size chunks
2 tbsp. fresh mint, chopped
1/2 cup feta, crumbled
1 small red onion, finely chopped
1/4 cup freshly squeezed lime juice
1/2 cup extra-virgin olive oil
salt and pepper to taste

In a small bowl, whisk the lime juice, olive oil, and mint together. In a large bowl, add the watermelon, red onion, and feta. Pour the dressing on top and toss. Crumble the feta on top and toss again just before serving.

And to sip? Jon recommends: "Chardonnay has taken a beating from the mainstream press lately for being over oaked and ubiquitous, but there are plenty of options out there that serve as the perfect chicken pairing. Look for something either lightly oaked or unoaked, especially those from Burgundy. While the very best Burgundies can get super pricey, I'm going to let you in on a little secret. St-Aubin is home to some of the most value-driven and under-appreciated Chardonnay in the world."

For dessert, we're keeping things super simple, because quite frankly, that's all I know how to do. Slice up some strawberries and add them to a bowl with plenty of fresh blueberries. Grate the zest of an orange on top and add a sprinkle of sugar. Set them aside and let them do their thing.

In a small pot, add in 1 cup of balsamic vinegar with 3 tablespoons of sugar and a few cracks of black pepper and swirl it all around. Crank up the heat to medium-high and allow it to reduce while checking in and stirring it occasionally. Once it's the consistency of syrup, immediately remove it from the heat.

Add a scoop or two of vanilla ice cream to a bowl, spoon on a generous portion of berries, and drizzle with a bit of the balsamic-black pepper syrup.

And don't think we didn't match up a cocktail for dessert. Jon? "Madeira wines are often reserved by many only for cooking, but the best Madeira can make for an awesome pairing option. Usually reserved for chocolate, Madeira might not be a traditional pairing, but it should play nicely with the black pepper-balsamic syrup. Look for "Bual" or "Malmsey" to appear on the label, which indicates it's a sweeter Madeira."

Now, take a bow. And then a seat. And enjoy every single bite and sip.

weekend dinner party

As evidenced here, here, here, and here, I'm a pizza lover. And c'mon, who isn't? It's the perfect blank canvas that can be translated across any and every cuisine imaginable. And while there's a whole lot of absolutely nothing wrong with the classic Margarita (and a personal favorite, I might add) I find it kind of thrilling to step outside the pizza box (so bad that was GOOD) and try something different. Push yourself in the grocery store. Explore other options. Close your eyes in the produce department, spin yourself around (it helps to have a companion here), pick something up, and run with it.

Don't you dare run out of the store with it. I meant it in a strictly metaphorical way. This blog in no way, shape, or form, promotes shoplifting. Only culinary creativity.

Pizza dough, although readily available at almost all grocery stores and pizza joints (don't forget that tip!), can sometimes make it difficult to try out a number of different toppings and flavor combinations in one evening. So my solution for that is Naan Flatbread. It's miles, and miles, and miles better than, ugh, that Boboli stuff and they're particularly great for small kitchen cooking as you can throw these into a toaster oven if you don't feel like firing up the oven.

Possibilities, as expected, are endless. Here are a few ideas to whet your appetite along with some fantastic wine pairings thanks to Jon Troutman, Senior Editor of Cork'd.com and a certified sommelier who explains why the pairings work:

naan pizza with camembert, arugula salad, and proscuitto

"Pinot is so food friendly as it is, and the earthy quality that Oregon's Pinot so often has would match up really well with the Arugula."

naan pizza with minted ricotta and balsamic glazed shallots

"Barbera. I think Barbera is my number one option for Pizza of any kind and the high acidity, low tannin levels would do really well with the Balsamic."

naan pizza with cream cheese, smoked salmon, red onion, and dill

"This Naan made me think of breakfast, and when I think of breakfast, I think bubbles. Cremant de Bourgogne is a category of sparkling wines that I've really been into lately, and would work well as a less expensive substitute to Champagne."

I'm weary you'll never trust my wine pairings again since I've now supplied you with the incomparable knowledge of a professional. But he's just that. A professional. And even he would recommend us to trust our own palettes when it comes to wine. But, hey. If and when I can get Jon in here to help steer us in the right direction, well, I think we'll all gladly and gratefully take the help.

Back to the pizza. For the first option, I'd use garlic Naan as the base. Turn the oven up to 400F and top the Naan with a few slices of Camembert (or Taleggio, my favorite). Throw the pizza in and allow the cheese to gently melt. Keep an eye on it. This will take no time at all. Once melted, top with some baby arugula that's been lightly tossed in a garlicky balsamic vinaigrette and a few slices of thinly sliced prosciutto (go for the domestic, it's less expensive), or not for your vegetarian guests.

The second pizza will require you to make some balsamic glazed shallots. I'd recommend making these the day before, just to get it out of the way. Use this recipe by Ina but use balsamic instead of red wine vinegar. Warm up the Naan base (plain or whole wheat could be lovely with this flavor profile) in the oven for a few minutes and then top with ricotta that's been seasoned well with salt and pepper and plenty of fresh chopped mint. Chop up the balsamic glazed shallots and thoughtfully top the pizza with them. Done and gorgeous.

Lastly, the smoked salmon pizza: Spread some cream cheese or creme fraiche on a well-toasted base and top with smoked salmon, razor thin slices of red onion, and some fresh dill. A squeeze of lemon and a dusting of freshly cracked pepper and this pizza is good to go. (Talk about an impressive and totally easy brunch option too, by the way.)

All three of these can be served room temperature which means you'll have plenty of time before guests arrive to assemble them and throw them in the oven, and put on your Heavenly Hostess Cocktail Apron. And, when your guests ask what they can bring, delegate out the wine pairings listed above and your party is well on it's way to flat out, flatbread perfection.

Enjoy!

Oh, and here's your playlist: http://sets.songza.com/set/eat-and-greet