I had a “Fuck the Fash Away” Fourth of July Party. It was a smash, in part because we smashed some ICE.
Everyone asked, “How did you do it?”
Today’s impromptu video is my answer.
The Big Menu
I threw quite a spread for the July party; it was a 4 day cooking prep. I couldn’t have done it without Violette, Jasmin, and Jon!
Words to Wise:
If you want a summer outdoor spread, think of a few inexpensive dishes you can make in quantity. Meat, beans, pasta, fresh fruit/veggies, sweets.
Inquire if your neighbor will lend you their freezer! Mine did.
Finally, write down a battle plan where you schedule everything you have to make and do, backwards, right down to the door opening to your hungry friends.
That battle plan is actually my favorite part. Believe it or not, it’s kind of like readying the publication of a book.
Ready, set, party!
Pork Ribs
Swift brand “Whiskey Black Pepper style” Pork Spareribs — Bought the ribs at Grocery Outlet; they’re piled high at the front door. You just stick the already-prepped ribs in an oven for 2 hours. That’s it. All the flavoring is done for you. I am eating cold ones RIGHT NOW.
You feel naughty that you are not bbq-ing anything, but everyone will think you did.
Hawaiian Mac Salad
Secrets: You use Sheldon Simeon’s recipe from his great cookbook, Cook Real Hawaii.
Here’s the background story, a colonial context to be sure. When wealthy Europeans first set about taking over territorial Hawaii, they wanted their kitchen staffs to make them a favorite dish: Potato salad.
But potatoes are not easy to grow or get off the shelf in Hawaii. Not the right climate. So, to “stretch” the recipe, one clever chef used a small portion of potato, but a greater amount of macaroni pasta. The wedding of the two carbs, properly seasoned, is a revelation. This is NOT your school cafeteria mac salad!
I learned the following twists from my friend Willow Pennell:
You use one part Japanese Kiwi Mayo. Kiwi Mayo is all “yolks.” Rich and delicious. Yes, you can mail order it, if you don’t have an H-Mart nearby.
Next, flake one can of ordinary tuna into the Mac salad at the end. You won’t even see the flakes. This is what changes everything. Tuna umami.
Plenty of fresh ground salt and pepper.
Gabrielle Hamilton’s Braised Cabbage in Anchovy Butter
“Be Still My Beating Heart.” I know I’m not alone, but I love her so much.
I cannot wait ‘til Hamilton’s new memoir, Next of Kin, comes out this fall. I have pre-ordered. Until then, I will re-read her Prune, which holds this wonderful recipe, and her first memoir, Blood, Bones and Butter.
This cabbage recipe is all technique. Only 3 ingredients. Freezes like a dream. Now you know what to do with cabbage. I’m never eating cole slaw again.
Here’s a reprint of the braising recipe from Food and Wine magazine, but getting her book, Prune, is a must. Lock it down.
Cowboy Pinto Beans
Beans are another easy freezer. This is the David Tanis recipe, another favorite chef.
I’ve learned so much from Tanis. I started with his book, One Good Dish.
Sweet Corn Salad with Buttermilk Dressing
Snagged this salad from the only section of the Times I read anymore, their Recipe Box.
I used canned corn! Saved massive time.
Canned corn is sweeter than frozen corn, it’s a method difference in their manufacture. 1
— Also, use plenty of salt and pepper on this one.
Perhaps I am finally using the proper amount of S&P because I got my very own set of battery-operated salt and pepper grinders.
If that sounds daft, well, prepare to convert. I got them because I broke my hand a year ago, and couldn’t “hold” or twist a lot of common implements.
But then I realized that having fresh-milled salt and pepper, at any grain you like, as simple as turning a page, is a game changer. They are called Gravity Grinders! You will finally start seasoning your food properly instead of pooping out.
Cynar Spritz
All it is: Cynar, Prosecco, and Grapefruit soda.
Thank you, Epicurious, for the recipe.
“Chee-NAR” is how you pronounce the bottle. What a beautiful amaro, it’s made from artichokes, which we grow aplenty in my town.
Remind me: the recipe is ideal for “one cocktail at a time.” I had to throw away an extra quart because the big punchbowl went flat after the night. The crime!
Atlantic City Lemon Soda Cracker Pie
Our new friend Roberta, who drove to Santa Cruz from Sag Harbor (!) made these pies straight from the Times recipe.
Roberta made the Chocolate Cream pies, too. Jessica picked and baked the fresh stone fruit cobbler, Megan brought the plums. Jasmin made the coconut cake and explained you have to “throw” the coconut on at the end. Alli made the fruit salad.
Thank you, everyone, for the booze and ice cream and critical sodas!
My next big cooking bash is likely Halloween. Plenty of time to rest up, riiiiight?
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