The "I can't cook" No-Plan Summer Party

I have learned that I am not like most people--in many ways, but I mean in terms of cooking! Many people won't or can't cook anymore. Or they don't think it's worth the time and effort. In this convenience culture, that's fine. At least until the weather makes it hard to eat out or it's so tempting to go outside or...when it's time to have people over for dinner.
I am also an anomaly in that it doesn't faze me if people pay a surprise visit. I can crank out a meal more or less from scratch without too much fuss. I stock up on stuff and can whip things up. Here are some tips for feeding more than 10 people with little notice. That leaves an hour to grocery shop if your fridge and pantry are not stocked, a little over an hour in the kitchen, plus one hour to tidy up the place and take a shower!

Cous Cous or Bulgur  Wheat
I try to have these on hand at home, since they can be baked or cooked in less than ten minutes. Really hard to burn or even stick to the pan as long as you stay in the kitchen a few minutes and add enough water (which you can keep adding without wrecking the grains, unlike rice.) For both, just add the 1.5 the amount of boiling water in ratio to the grain--1 cup cous cous needs 1 1/2 cups lightly salted boiling water or stock; bulgur wheat may need a little more liquid. Allow to sit in pan or metal bowl with lid for 5 minutes, then mix and flavor. Best thing? Both of these can be served hot, cold or room temperature.

Add-ins:
Chopped tomatoes and cucumbers, seasoned well with salt and vinegar, then strained (prepare before cooking grains)
Crumbled feta cheese
Lightly cooked and seasoned peas and carrots
Chopped sweet or red onions cooked in salt and butter until soft and clear
Raisins (golden look prettiest) and chopped green olives
Craisins or fresh pomegranate seeds and chopped shelled pistachios

Hamburgers (or meatballs)
A good, quality burger at home is cheaper than a good-quality burger at a restaurant when you count all the servings left over. I figured out a way to make hamburgers using stew beef that comes out tender, cheaper, and of better quality meat than the ground variety. Did you know that 400 different cows can contribute to one package of ground meat? And we wonder why there are so many recalls? Plus, there's only a fraction of the fat of a regular hamburger in this version. As good or better than many restaurants, too. You will need a food processor for this. Well, maybe you don't need one; you can ask the butcher to grind some chuck or eye round for you and chop the turkey bacon at home and incorporate.

3 lbs. fresh stew beef--chuck and eye round work well--cubed (the smaller the pieces, the better)
8 slices turkey bacon
2 slices bread
2/3 cup milk
1 medium onion
Pepper to taste

Get the grill ready, or...
Set oven to broil or 500 degrees. Mash bread and milk together in a small bowl. Set aside. Pulse half of stew meat in food processor with onion. Tear half of the turkey bacon into chunks. Add to processor when stew meat is almost free of chunks. Add in half of bread paste. Add pepper to taste. Pulse until just about uniform (maybe 5 more times.) Shape into burgers or meatballs and repeat.

Make 12 patties or 30-35 meatballs and put on a greased oven-safe pan. Shake a little salt on top, if desired. I also slice another onion and put in the pan for burger toppings. Spray meat and onions with nonstick spray, if desired. Broil for 3 minutes. Turn heat down to 350 and cook 8-10 minutes longer, until juices run clear for a well-done burger. The great thing is that you grind the meat at home and use right away, so there are a lot fewer bacteria on freshly-ground beef than the ground beef from the store. Therefore, the hamburgers or meatballs don't have to be well done at 160 degrees to be safe. (I do medium-well, with a little pink in the middle.)

Variation: Meatball Subs
Add some basil, oregano and thyme or Italian seasoning to the meat mixture. Heat or make marinara sauce. Prepare long rolls (grilling or toasting, if desired.) Add meatballs and sprinkle mozzarella or Parmesan cheese on top. Meatless option needed?

Black Bean Sliders
1 can (15.5 oz)  black beans, drained, then rinsed
1 tablespoon taco seasoning mix or dry Ranch or Italian salad dressing mix
1/2 cup fresh salsa from refrigerator case (or homemade), drained well
1/2 cup bread crumbs or try 1/3 cup milled flax seed
1 egg or Egg Replacer powder + liquid equivalent
12 potato rolls-the kind stuck together or other buns that are about 2-inch squares 
1 avocado, pitted, peeled and sliced
1 lime, cut into wedges plus fresh cilantro, if desired

Heat oven to 350°F. Spray cookie sheet with cooking spray or use paper towel to brush with oil. Empty drained and rinsed beans in a medium bowl, then mash with fork. Add seasoning and salsa. Mix, then add bread crumbs/flax seed and egg. Mix well.

Shape into 12 mini patties, to fit in small buns. Place on cookie sheet. Bake 6-8 minutes, then flip with spatula. Bake 4-6 minutes longer.  Place patties on open buns. Top each with 2 slices avocado, a squeeze of lime juice, cilantro and top with remaining bun half.
 
3.5 pounds Boneless, Skinless Chicken Thighs or Wing sections (6-8 pounds)
If you marinate these as soon as you can, you will be awarded with a flavorful dish to serve for company. These can be seasoned in many ways and grilled (but wings are tricky that way) or baked. Chicken thighs can also make a great, juicy burger or meatballs. 3.5 pounds with a half-onion in each batch as described for meatballs--no need to add milk/bread mixture. Turkey bacon optional; add salt to mixture if not using.
My favorite combinations for baking--can also be used with beef meatballs:
Lemon and garlic-Slice 2 lemons and use 10 sliced cloves garlic and 2 tablespoons olive oil.
Salsa, about one cup (fresh is best), along with a half cup of Goya brand mojo criollo (lemon and orange juice, plus cumin and black pepper and salt)

Green beans (especially if you can get some Trader Joe's Frozen Haricots Verts)
Trader Joe's has the most delectable frozen thin green beans. I prefer them to fresh, steamed green beans in most cases. I actually like to wash, snap and eat fresh, uncooked green beans with homemade garlicky mayonnaise or a really good creamy dressing. They are a great, cheaper alternative to snap peas or snow peas on a veggie tray, too!
But I digress...I sometimes sauté green beans in olive oil and butter with mushrooms. But, my new favorite way is to cook 1.5 cups chicken stock down to 3/4 cup with one-half of a chopped onion and a little bit of red pepper flakes. If you want to add carrots, put some in a cold pot with the stock and pepper. Then add about 10 ounces green beans (almost the whole package), which I cook for about 10 minutes. The stock is still there but is cooked almost all the way down with the onions. I add salt if needed. Do two batches (you will need about 1.5 pounds for 10) or double recipe in a large pot if it's for 10+ people.) If kids are picky about onions, cut onion into big chunks and don't put any on their plate.

Two-Way Punch (Sangria and Alcohol-Free)

2 packages (10 ounces each) frozen strawberries; allow to partially thaw
2 cans (12 ounces each) frozen pineapple concentrate 

2 cans (11 1/2 ounces each) frozen grape or cranberry concentrate, thawed
1.5 Litre Rosé Wine (Red Zinfandel is a nice choice)
3 2-liter-bottles seltzer--raspberry flavor if available
1 lemon, thinly sliced

1 orange, thinly sliced

Get two large beverage serving containers ready, each able to accommodate 1.5 gallons or more.

Place each package of opened strawberries in a gallon-size freezer bag. Squish each package of strawberries until most lumps are gone. Add contents of each into the beverage containers. Add pineapple concentrate to non-alcoholic beverage; add grape or raspberry concentrate to sangria container. Mix each juice-berry slush well, adding orange slices, then wine slowly to one and lemon then one bottle seltzer to the other. Once mixed well, add one bottle seltzer to each and top off with ice. Stir before serving.

Watermelon
Chill as soon as possible. I like buying small ones (a little bigger than cantaloupes). They are usually sweet and chill pretty fast.

Chocolate Fondue (Prepare this later, as dinner food is being cleared off the table)
Feeling empowered? Want something fancy? Make ganache--when kept warm, it is a versatile dessert sauce that firms when cooled. Melt one 12-ounce bag of chocolate (and/or white chocolate, peanut butter, butterscotch) chips in a glass bowl in the microwave 50 percent 2-3 minutes; you have to hang around and check, since they require low heat. It does not need to bubble! The chocolate is ready when 75-80% of the chips are melted and all the chips are glistening. Stir gently and add about 8 ounces room temperature or cool half and half or 8 ounces coconut milk for a vegan version (make sure you use vegan chocolate chips!) Serve with fresh or toasted cake cubes or warmed madeleines, fresh berries, fresh orange sections, pretzel rods and/or meringues.

Or, buy pound cake or another unfrosted cake (must be room temperature, not warm) and use as "frosting" by using a spatula to spread on whole cake. Let cool in fridge until set, about 15 minutes. Serve with fruit, chocolate shavings or chopped nuts.


Bags(s) of ice
For a couple dollars you can get a head start on chilling beverages and even the watermelon without worrying about fridge space. Handy for smoothies and serving drinks, too!

Sonia's Seven

Most good friends have had at least two of these dishes. If not, you need to come over more often!

I would like to start cooking classes in June 2013. If you would like to learn how to make any of these dishes, combine a total of 4-6 people and send me a message on Facebook (Sonia Kassambara). Bon appétit!

Seven of my all-time favorites

1-Spring Salad Greens with Strawberries, Herbs, Goat Cheese and Strawberry Vinaigrette
Beverage: Pinot Noir Rosé
I first made this dish in summer 2000. There was a farmer’s market nearby, and I used frisée and other greens, chopped herbs, the first strawberries of the season and my favorite: soft goat cheese. The dressing came together since I love agrodolce, and strawberry and balsamic vinegar is a classic example. Then I added herbs, black peppercorns, Dijon mustard, honey and olive oil. Perfection!! It is one of my favorite ways to celebrate late spring. Pinot noir rosé has a great strawberry aroma and complements the tangy goat cheese.

2-Coconut Cous Cous with Aromatic Vegetable Sauce and Thai Chicken on Skewers
Beverage: Ginger Punch
I first served this at a gathering when I was in graduate school in the spring of 2001. Instead of the Thai chicken skewers I make now, I made jerk chicken skewers. This is dedicated to my Aunt Vicki, who makes amazing coconut rice with cabbage and meatballs. I took the cooking technique of the West African jollof rice/coconut rice of making a stew and cooking the grains but applied it to cous cous, which cooks much faster. And just like jollof rice, I use a sauce or stew, but mine uses coconut milk and Indian-spiced vegetables with separate meat. That way I can make a vegan dish in case I have friends who don’t eat meat. The chicken skewers use my technique of pulsing meat, herbs and spices together in the food processor. I was dismayed to learn about the higher risks of bacterial contamination of ground meats. Now I do it myself and can infuse more flavors. The coconut and spice of the skewers work with the coconut-based stew and cous cous, all from different cultures. Ginger punch features pineapple juice and complements all of these foods.



3-Leg of Lamb with Apricot-Rosemary Relish
Beverage: Sangria
I started making this for Easter 2004 and sometimes make it for Thanksgiving when my mom requests it. The acid, herbal and sweet notes cut through the fatty lamb flavor. Many people who try it say they didn’t like lamb until they tried it this way. This recipe started out as a Betty Crocker recipe in a Bridal Edition cookbook we received as a wedding gift. Sangria is a classic beverage that I love serving at gatherings. The best part is it lets me enjoy myself instead of opening multiple bottles of wine!

4-Frog’s-legs Chicken (poulet à la grenouille) with Sautéed Potatoes and Green Salad
Beverage: Grapefruit Mimosa
I had tasted garlic and fresh parsley often in France and tried frog’s legs in Mali, so when I saw Jacques Pepin’s method six or seven years ago, I immediately tried it. It has been a favorite, and now I cook the potatoes in a similar way. My nieces and nephews love it, too. These fresh, simple flavors would make a nice early lunch, and a grapefruit mimosa would take me right back to both Paris and Bamako with citron and pamplemousse pressés.

5-Peanut Chicken with Black-Eyed Peas and Akara (black-eyed pea fritters) and Fried Plantains
Beverage: Red Sorrel Punch
Peanut chicken can be a stew served over rice or as a marinade for roasted or grilled chicken. Either way, it is a taste that screams, “WEST AFRICA!!” The tastes are pungent and spicy yet comforting to me. Black-eyed peas are made differently in Sierra Leone and neighboring countries, with bell peppers, onions and palm oil. Palm oil is an acquired taste, but just a touch of this oil takes it from the Deep South to a large pot over a wood fire. Red sorrel punch, also called bissap and dabilenni, is made in homes and sold on the streets in West African countries. It’s sharp and fruity like cranberry juice and sweetened. In the U.S., it’s the featured ingredient in Red Zinger.

6-Turkey Breast with Sage Butter, Cranberry Gravy and Cranberry Relish; Butternut Squash-Pecan Lasagna
Beverage: Beaujolais Nouveau
The turkey breast with sage butter is a Bon Appétit recipe that I use whenever I make Thanksgiving turkey for a few people. I first made it for fellow graduate school students away from home. The brined poultry, browned butter and sage make it a rich, flavorful alternative to dry turkeys that many people accept. Cranberry gravy brightens everything and relish, which I make with citrus, doesn’t have the gelatinous taste of the canned jelly. Butternut squash lasagna tastes like ravioli but is a lot less work. Beaujolais Nouveau comes out at the perfect time, right around Thanksgiving, and its young, fruity flavor reminds me of Thanksgiving almost 20 years ago when my friends and I studied abroad in France and had an amazing Thanksgiving dinner together at a restaurant.

7- Banana-Infused Bread Pudding and Banana-Nutella Ice Cream
Beverage: Earl Grey Iced Tea
When living in Mali I brought back Kahlua from my visit to the U.S. I was so excited to have this treat and wanted to feature it, not just drink it in cocktails. There was a bakery that made excellent whole wheat artisan bread. And we were in the throes of banana season, so this bread pudding put all of those tastes together. I have always loved Nutella and crepes, so the ice cream is an unctuous homage to those flavors. The floral citrus notes of Earl Grey iced tea might be sacrilege to some, but it mirrors the sunny essence of the other flavors, the floral notes of banana, vanilla and coffee, yet it’s refreshing where this dessert is rich.