Culinary Themes
"Picnic Favorites"
D
uring our last two July picnics, the meeting themes included classic French picnic dishes and Canadian/American picnic foods. As we approach the second decade of the 21st century, perhaps it’s time to see what is going on after the transformation of American eating habits during the last 25 years. In the words of David Kamp, food editor of “Vanity Fair,”
uring our last two July picnics, the meeting themes included classic French picnic dishes and Canadian/American picnic foods. As we approach the second decade of the 21st century, perhaps it’s time to see what is going on after the transformation of American eating habits during the last 25 years. In the words of David Kamp, food editor of “Vanity Fair,” “… America became independent of its eating heritage and
embraced the whole world of foods and cooking styles.”
As American meals become more sophisticated, what has happened to the portable meals served at the beach, trekked into the woods or spread out on picnic tables in the park? Well, the most obvious change is the source of the foods. We are no longer dependent on good old family recipes or church cookbooks, the whole world of foods is available. International cuisine is commonplace and occasionally preferred. Our food ingredient sources are almost endless and modern recipes lean towards freshness, heightened flavors and a fusion of cooking styles.
Our favorite outdoor foods, hot dogs, hamburgers and fried chicken are being replaced by Cajun Andouille sausage, Middle Eastern beef kabobs and Asian Satay chicken. Charley, your canned tuna is out – grilled rare Ahi tuna is in. Vegetables were rarely invited to the party now the tastiest meals are made from grilled veggies, not just onions and peppers but zucchini, eggplant, bok choy, tomatoes, asparagus and gourmet potatoes, served as delicious side dishes, salads, and sandwiches.
Whether it is an impromptu get together with a few friends
in theback yard or a full-scale feast out of the back of your SUV, al fresco eating never goes out of fashion. No more soggy sandwiches with a tasteless macaroni salad, it’s time to bring your culinary delights outside. Keep in mind that delicate flavors can be lost eating out, fresh strong tastes and an assortment of flavors make the meal more exciting.
Here are a number suggestions, let’s start with salads:
Asian Coleslaw
Grilled vegetable salad
Chinese tomato/cucumber sweet and sour salad
Panzanella (bread and tomato salad)
1905 Cuban salad
Cold spicy sesame noodles
Cilantro pesto pasta salad
Sandwiches are always popular, how about considering these way-out-of-the-box types:
-French/Italian bread filled with roasted peppers, eggplant, mache and goat cheese
-Grilled corn, bacon and onion salad wrap with blue cheese dressing
-Muffuletta Sandwich, marinated olive salad or a tapenade ,with meat and cheese
-Grilled chicken rolls with pesto, sundried tomatoes and arugula
-Pita Hummus: hummus, tabbouleh, feta, and greens
-Bánh Mì: Vietnamese barbecued pork, shredded vegetables on a French baguette
Soups are not ordinary picnic fare but these are scrumptious
and easy to serve; they could be the hit of the party:
-Andalusian Gazpacho
-Cold cucumber soup with salad shrimp
-Chilled pineapple and avocado soup with chipotle cream
-Cold tomato, garlic and basil soup
Meats and Poultry - Grilled burgers, dogs and chicken tend to be ordinary fare compared to these zesty alternatives:-Satays – Indonesian grilled pork or chicken strips in a peanut sauce
-Bulgogi beef - marinated beef strips in a Korean sesame sauce
-Adobo pork, beef or chicken kabobs with Philippine spiced vinegar sauce
-Chinese skewered lamb, seasoned with cumin and sesame oil
-Kofta, highly seasoned ground beef or lamb, shaped into long meatballs and grilled on a skewer
-Tandooori, Indian grilled chicken marinated in yogurt and curry spices
Fish is usually difficult to prepare for a picnic and canned fish is kind of blah, so try Escabeche a classic Spanish/South American dish. You sear shrimp or fish then marinate it in a vinegary sauce loaded with herbs and spices and served cold. Or try the other version, Ceviche which is fish, shrimp or scallops “cooked” in citrus juices, hot peppers and spices, eaten as part of a meal or mixed with vegetables as a salad.
While not as popular here as the West (Left) Coast, Fish Tacos have become a staple dish both indoors or out. The favorite fish is Yellowtail, in the East, we recommend tilapia filets, easy to cook and firm enough to grill on your outdoor cooker.
Miscellaneous:
-Vegetable spring rolls, raw or steamed
-Sushi ( not Sashimi)
-Spanish potato tortilla (omelet)
-Empanadas: Latin American pastries, filled with meat, cheese or vegetables
-B
ento box: Single portion home-packed meal Japanese or Asian cuisine.
-Artisanal cheeses and meats: the types you can’t pronounce, not local deli stuff
-International breads – naan, chapatti, multi grain, focaccia, spice/herb breads, cheese breads
-Breads with toppings – crostini, bruschetta, crisp flat breads, grilled pizza
An excellent source of luscious picnic meals are from Tapas and Meze dishes. There are hundreds of choices and the recipes are available on the Internet and specialty cook books.
Picnics should be more a state of mind than an ideal picture-perfect setting. They can and do come in all forms and locations. But to guarantee a memorable event, you must bring two fundamental ingredients: great food and wonderful company, then all else will fall into place.
