Fall Fiesta Menu
September 30, 2008
I am about 99 percent vegetarian. Whenever I need to taste-test sausages or pates or smoked salmon for my gift baskets, I have to call in a group of friends to help me because I don’t trust my own palate on such items. I am not a 99-percent-vegetarian because of health concerns, religious beliefs or a love of animals (although I do love animals), but simply because I like the flavors of fruits, nuts and vegetables more than the flavors of meat, chicken or fish. I am not a virtuous 99-percent-vegetarian. Among my other favorite flavors are butter, cheese, chocolate and wine. And bread. Any kind of bread. I was happiest back in the olden days when any vegetable, no matter how much butter, cream and cheese it was swimming in, was considered “health food.”
Faced with a big steak dinner, I inevitably go for the salad, baked potato and creamed spinach first and if I am still hungry, I will have a few bites of steak. Maybe it’s because I grew up in the country where my Uncle raised beef cattle and was always telling me (and everyone else he met) to “Eat More Beef.” My instinct, of course, was to do exactly the opposite of what any elder told me to do. Or maybe it’s because as a child I often witnessed the slaughter of cattle and pigs on my grandfather’s farm… cattle and pigs that later turned up on our dinner table. Although at the time I remember finding the entire process fascinating and not scary or disgusting at all.
For whatever reason, I don’t eat a lot of meat and almost never crave it. That is, until the leaves begin to turn and I pull out my all-time favorite recipe for pulled pork… which I actually make with beef instead of pork because Uncle John is up there in heaven still whispering in my ear to “Eat More Beef.”
Sweet & Spicy Pulled Pork is the centerpiece of the menu below. It’s really simple to prepare and absolutely delicious made with either pork or beef. It’s a guaranteed crowd-pleaser, which makes it a great dish for entertaining. It’s good warm, or at room temperature on buns, flour tortillas, or sliced baguette. Best of all, you can make it a day or two ahead, refrigerate, (or freeze up to 3 months) and reheat it when you are ready to serve. Prepare this menu for your next leaf-peeping weekend and your guests will still be raving about it when spring rolls around.
Beer is generally the beverage of choice with spicy dishes like pulled pork, but I am not a big beer lover, so I’ve included a couple of wine suggestions as well. Enjoy!
FALL FIESTA MENU
Crudites with Lemon-Pesto Goat Cheese Dip
Sweet & Spicy Pulled Pork (Recipe follows)
Warm Flour Tortillas
Black Beans
Creamy Polenta
Salad of Romaine, Diced Avocado & Orange Segments with Citrus Dressing
Mexican Beer, such as Pacifico or Dos Equis, with Lime Wedges
Italian Barbera wine, such as Michele Chiarlo Barbera d’Asti,
or a crisp, dry sauvignon blanc.
Mexican Chocolate Chip Cookies
Coconut Sorbet
Coffee
SWEET & SPICY PULLED PORK
This recipe serves 4, but can easily be doubled
1/4 cup plus 2 tablespoons dark molasses
1/3 cup cider vinegar
1/4 cup tomato paste
4 large garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon each paprika, ground coriander and salt
1/4 teaspoon black pepper
1-1/2 pounds boneless pork shoulder or “stew beef,” cut into 2-inch cubes
2 bay leaves
1. Preheat oven to 325 degrees. Whisk together the molasses, vinegar, tomato paste and spices. Place the meat cubes in a large, shallow, non-aluminum baking dish. Add the molasses mixture and stir well to coat. Cover with foil and bake until the meat is very tender, about 1-1/2 to 2 hours.
2. Remove the meat from the sauce and shred it with a knife or two forks. Return the shredded meat to the baking dish and mix with the sauce. Serve warm or at room temperature in crusty buns or rolled into flour tortillas.
(I adapted this recipe from one developed by Marcia Keisel, test kitchen supervisor of Food & Wine magazine.)
Gift-Giving in the Workplace
September 21, 2008
Gift-giving season is fast approaching. During these crazy economic times choosing gifts for business associates, bosses and co-workers can be tricky. Here are some tips to save you from making career limiting gift choices and keep you on the A-list. Because these days it’s really, really important to keep your job. To find a gift for any occasion, including the Chocolate Calling Card above, go to www.elizabethwgiftbaskets.com
1. Don’t overspend on the boss. Not only does it make the boss uncomfortable, it makes you look a little desperate.
2. Do your research. It’s great to give gifts to clients for holidays, birthdays or “just because.” Just make sure they are in a position to accept them. Some companies forbid employees to accept gifts from certain suppliers, considering it swag. Others may place a dollar limit on gifts that can be received. By the same token, clients who receive corporate gifts that they feel are cheap or insufficient will tell the world about it. Do a little research before you order those tiny $20 candy bouquets to send to clients who spend thousands with you annually. You may want to raise the bar a little. Also, be sure you are straight on what’s tax deductible and what’s not before you buy.
3. Avoid self-help gifts. No matter how many times your coworker has complained about those extra 10 pounds, DO NOT, repeat DO NOT present her with the latest new dieting book. Well-intentioned gifts like this are extremely risky. You may mean well by giving a self-help gift to an office mate who fears public speaking, is going through a divorce, or is trying to quit smoking, but this sort of gesture could really hurt their feelings.
4. Don’t bring cut flowers to a dinner party. There’s nothing wrong with giving someone a big bouquet of beautiful flowers. Just don’t show up at the door with them when you’re invited to the boss’s fancy dinner party. Your host has enough to do as guests are arriving without having to go hunt a vase to put your flowers in. Besides, it’s a pretty safe bet that the centerpieces and party decorations for this party are already in place, so not only will the host have to find the vase and arrange the flowers (while oohing and aahing for your benefit,) she’ll then have to find a place of honor for them that doesn’t clash with the existing décor. If you’re really set on flowers, order them in a vase and have them delivered the day before the party.
5. Don’t give thoughtless gifts. Just because you love your meat and potatoes, doesn’t mean your vegetarian office mate will be thrilled with an Omaha Steaks gift certificate. Trying to impose your tastes on others can be construed as aggressive and offensive in a competitive work environment.
6. Don’t try to be funny. Even though it seems like you spend more time with these folks than your own family, you may not know them as well as you think. Something you think is hilarious may be perceived as tasteless and gauche to a colleague. And office mates aren’t as forgiving as family.
7. Avoid Booze. Unless you know for an absolute fact that your recipient has long been a connoisseur of rare single malt scotches, for example, reconsider a gift of hard liquor. If you really want to give libations, wine or champagne are safer (albeit somewhat boring) choices. When giving wine remember, one really great bottle is better than three mediocre ones.
8. Don’t give embarrassing gifts. This may sound like a no-brainer, but you’d be surprised at what goes on in some offices. Suffice it to say, even though your boss is pregnant with her first, and even though you’ve had three and know all there is to know about babies, you still shouldn’t give her a breast pump as a birthday present. It’s just wrong.
9. Don’t give advice to an expert. If your recipient has a long time hobby or deep knowledge about a particular subject, it’s tempting to try to find something that directly relates to that expertise. Trouble is, if they’ve spent years developing this expertise, they probably already have it or don’t need it. The guy who has been fly fishing since childhood most likely doesn’t need another book on the basics of fly fishing.
10. Avoid gifts that are religious, sexual or racist in nature. It’s tacky to give your Jewish employees miniature Christmas trees just because that’s what you’re giving everyone else. And those tickets to Chippendales for the female staff members? Wrong.
What have I missed? Do you have a story about a disastrous office gift? I’d love to hear about it.
Pomegranate Martini
September 13, 2008
For some, cleaning out the attic is an annual fall ritual. For me, it’s an every-ten-year-or-so event. Yesterday afternoon, I felt strong enough to tackle the beast. I marched bravely up the stairs armed only with a dust buster and some heavy duty trash bags for hauling out all the tons of stuff I would be throwing away. Alas, I didn’t get very far. I stumbled across these crazy martini glasses and got way, way off track.
Many years ago, as the newly appointed creative director of Food & Wine magazine, I was determined to shake up the world of food magazines. At one of my early cover photo shoots the prop stylist showed up with these glasses. The photographer, a wild man named Peter Johansky, instantly fell in love with the glasses and shot a brilliant cover showcasing them alongside a plate of lobster. It was considered very cutting edge at the time. I guess I fell in love with them too, because somehow they wound up in my bag after the shoot, instead of going back to the store that had loaned them.
Let’s see. Clean the attic, or whip up a drink recipe worthy of these vintage glasses? Duh.
Here’s the recipe. Nothing really special about it. Just an updated classic for a pair of historic glasses. I’ve also included a list of storebought antipasto items that you can arrange on platters in a matter of moments to create instant cocktail party noshes. Because when you taste this drink, you’re gonna want to throw a party.
Need a gift? Visit Elizabeth W. Gift Baskets and buy lots and lots of gifts so I can afford to hire a professional to clean my attic!
Pomegranate Martini
(Makes 1 drink)
Often a tablespoon or two of simple syrup is added to a drink like this, but I prefer it without the sweetness. Either way, it is a winner.
2 ounces top shelf vodka
4 ounces pomegranate juice
1/2 lime
Fill martini shaker three quarters full of ice. Add vodka, pomegranate juice, and a generous squeeze of lime juice. Shake for about 30 seconds and pour into glass. Garnish with a twist of lime peel.
Antipasto Platters
All the antipasto items listed here can be purchased from the grocery, deli, gourmet food store or bakery.
Choose antipasto items that appeal to you and arrange them on platters. You can do this up to two hours ahead and cover them with plastic wrap until serving time. (No need to refrigerate.) Be sure to set out plenty of little plates, forks and napkins so that people can serve themselves.
Storebought antipasto choices:
Thinly sliced soppressata, salami, or pepperoni
Bocconcini or sliced fresh mozzarella
Assorted olives
Grilled mixed vegetables
Stuffed grape leaves
Hummus
Jarred artichoke hearts, drained and patted dry
Jarred roasted red or yellow peppers, drained and patted dry
Jarred pepperoncini or pickled hot peppers, drained and patted dry
Jarred marinated mushrooms
Jarred Caponata
Canned chickpeas, rinsed and drained well
Fresh cherry or grape tomatoes
Assorted tapenades
Baguette slices, breadsticks, focaccia and assorted crackers
