This week we are going to a strictly American function (I think)—a primary campaign party. The primary is on August 10th and many people hold these parties for their favorite candidate and all the people who support him/her. Unlike election parties which are held in November, this is a summer event and the food should reflect the season. I’m thinking grilling.
Something really easy, fun and good for all different tastes is a build-your-own kabob party. All it requires is that you have a really large grill and that the weather holds. The hosts make sure the grill is going and nice and hot throughout. Several “bars” can be set up with various foods and lots of bamboo or metal skewers for several courses.
A great appetizer bar is based on Indonesian satay. Keep bamboo skewers in a tall container of water so they are saturated and won’t burn on the fire. In different bowls have chicken breast chunks, beef cubes and pork cubes which have been marinated. A peanut sauce is the most common accompaniment.
The main course is usually more marinated meat and lots of colorful vegetables. This time include lamb if you love it as I do. The marinade is much simpler than for the satay: lemon juice, olive oil and minced garlic. I think you can hardly overdo the veggies that you put out—and they are in such abundance now. A cooling garlic-yogurt sauce is great with this and warmed pita halves make great vessels. If you think you need more food, a great rice pilaf would work.
Dessert should be either thick fresh pineapple slices to throw on the hot grill with a great sour cream-brown sugar sauce to make it even more delicious or a variety of summer fruit cut into grilling-size pieces and marinated in sweet wine.
Indonesian Satay
A variety of meats cut into 1-inch squares, i.e. chicken, beef or pork (to make about 16 use 2-3 pounds)
1 tsp. salt
1/8 tsp pepper
2 Tbsp. ketjap manis (recipe follows)
2 tsp. strained fresh lime juice
2 Tbsp. vegetable oil
Spiced Peanut Sauce (recipe follows)
Combine the garlic, salt and pepper in a deep bowl and with the back of a spoon mash them to a paste. Mix in the ketjap manis and lime juice. Add meat and toss. Marinate in refrigerator for 2 hours, stirring occasionally. Prepare grill. Remove the meat from marinade and thread it tightly, 4 or 5 pieces at a time on small wooden skewers. Brush oil evenly over meat. Broil 3 inches from heat for 5 minutes or until done as preferred. Serve with peanut sauce.
Spiced Peanut Sauce—makes about 2 cups
2 Tbsp. vegetable oil
¼ cup finely chopped scallions white part only
1 tsp. minced garlic
2 cups chicken stock, fresh or canned
½ cup smooth peanut butter
1 Tbsp. ketjap manis
1 tsp. strained fresh lime juice
¼ tsp grated fresh ginger root
¼ tsp finely chopped fresh jalapeno chile
In skillet, heat oil over moderate heat until a light haze forms above it. Drop in scallions and garlic; stirring frequently, cook for 3 or 4 minutes. Do not brown. Pour in the chicken stock and bring to boil over high heat. Stirring constantly, add peanut butter, ketjap manis, lime juice, ginger and chilies. Reduce the heat to low and, stirring occasionally, simmer uncovered for 10 minutes. If made ahead it may thicken. Thin it with a tablespoon or more of water.
Ketjap Manis (adapted from Time-Life’s Foods of the World)
To make 1 quart
2 cups dark brown sugar
2 cups water
1 ½ cups Japanese soy sauce
¾ cup dark molasses
½ tsp. ground ginger
½ tsp. ground coriander
½ tsp. freshly ground black pepper
Combine the sugar and water in a large saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered for 5 minutes or until the syrup reaches a temperature of 200 degrees on a candy thermometer. Reduce the heat to low, stir in soy sauce, molasses, ginger, coriander and pepper, and simmer for 3 minutes. Strain the sauce through a fine sieve set over a bowl. Tightly covered, ketjap manis may be kept at room temperature for 2 or 3 months.
Yogurt Sauce (for main course)
2 cups plain low-fat yogurt
1 ¾ cups light mayonnaise
Juice of ½ lemon
3-4 cloves peeled garlic
Put all ingredients in blender and blend until smooth. You can add salt and pepper to taste, if you wish.
Something really easy, fun and good for all different tastes is a build-your-own kabob party. All it requires is that you have a really large grill and that the weather holds. The hosts make sure the grill is going and nice and hot throughout. Several “bars” can be set up with various foods and lots of bamboo or metal skewers for several courses.
A great appetizer bar is based on Indonesian satay. Keep bamboo skewers in a tall container of water so they are saturated and won’t burn on the fire. In different bowls have chicken breast chunks, beef cubes and pork cubes which have been marinated. A peanut sauce is the most common accompaniment.
The main course is usually more marinated meat and lots of colorful vegetables. This time include lamb if you love it as I do. The marinade is much simpler than for the satay: lemon juice, olive oil and minced garlic. I think you can hardly overdo the veggies that you put out—and they are in such abundance now. A cooling garlic-yogurt sauce is great with this and warmed pita halves make great vessels. If you think you need more food, a great rice pilaf would work.
Dessert should be either thick fresh pineapple slices to throw on the hot grill with a great sour cream-brown sugar sauce to make it even more delicious or a variety of summer fruit cut into grilling-size pieces and marinated in sweet wine.
Indonesian Satay
A variety of meats cut into 1-inch squares, i.e. chicken, beef or pork (to make about 16 use 2-3 pounds)
1 tsp. salt
1/8 tsp pepper
2 Tbsp. ketjap manis (recipe follows)
2 tsp. strained fresh lime juice
2 Tbsp. vegetable oil
Spiced Peanut Sauce (recipe follows)
Combine the garlic, salt and pepper in a deep bowl and with the back of a spoon mash them to a paste. Mix in the ketjap manis and lime juice. Add meat and toss. Marinate in refrigerator for 2 hours, stirring occasionally. Prepare grill. Remove the meat from marinade and thread it tightly, 4 or 5 pieces at a time on small wooden skewers. Brush oil evenly over meat. Broil 3 inches from heat for 5 minutes or until done as preferred. Serve with peanut sauce.
Spiced Peanut Sauce—makes about 2 cups
2 Tbsp. vegetable oil
¼ cup finely chopped scallions white part only
1 tsp. minced garlic
2 cups chicken stock, fresh or canned
½ cup smooth peanut butter
1 Tbsp. ketjap manis
1 tsp. strained fresh lime juice
¼ tsp grated fresh ginger root
¼ tsp finely chopped fresh jalapeno chile
In skillet, heat oil over moderate heat until a light haze forms above it. Drop in scallions and garlic; stirring frequently, cook for 3 or 4 minutes. Do not brown. Pour in the chicken stock and bring to boil over high heat. Stirring constantly, add peanut butter, ketjap manis, lime juice, ginger and chilies. Reduce the heat to low and, stirring occasionally, simmer uncovered for 10 minutes. If made ahead it may thicken. Thin it with a tablespoon or more of water.
Ketjap Manis (adapted from Time-Life’s Foods of the World)
To make 1 quart
2 cups dark brown sugar
2 cups water
1 ½ cups Japanese soy sauce
¾ cup dark molasses
½ tsp. ground ginger
½ tsp. ground coriander
½ tsp. freshly ground black pepper
Combine the sugar and water in a large saucepan and bring to a boil over moderate heat, stirring until the sugar dissolves. Increase the heat to high and cook briskly, uncovered for 5 minutes or until the syrup reaches a temperature of 200 degrees on a candy thermometer. Reduce the heat to low, stir in soy sauce, molasses, ginger, coriander and pepper, and simmer for 3 minutes. Strain the sauce through a fine sieve set over a bowl. Tightly covered, ketjap manis may be kept at room temperature for 2 or 3 months.
Yogurt Sauce (for main course)
2 cups plain low-fat yogurt
1 ¾ cups light mayonnaise
Juice of ½ lemon
3-4 cloves peeled garlic
Put all ingredients in blender and blend until smooth. You can add salt and pepper to taste, if you wish.
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