The Party Ready Pantry
Are you party ready?
The summer time is party season. From Memorial Day to Labor Day Americans will be taking to pools and patios from Bangor to La Jolla, Bellingham to Sarasota to get their party on. Many parties are planned to the tees but just as likely they are hit and run parties.
“I don’t know what happened. I went out to pick up the floaties from around the pool and when I stood up the grill was loaded with burgers and a band was warming up.” It happens all the time. The question is will you be ready when it happens to you?
A properly stocked pantry can be your safety line for spontaneous revelry. Here’s what I like to keep on hand: cans of petit diced tomatoes, crushed pineapple, pinto beans ( I like Ranch Style), chick peas, sweetened condensed milk, jars of onion powder, garlic powder, Italian seasoning, cumin, chili powder and plenty of good olive oil. In the fridge I like to keep fresh herbs, fruit juice, an avocado or two and plenty of cheese. It’s always nice to have tortillas and bread on hand. French, Italian or pita will keep for months in the freezer and will defrost in no time.
With the diced tomatoes you are just minutes away from a tasty dip. Drain the tomatoes and stir in the onion powder, garlic powder, cumin and chili powder for a quick salsa to dip the chips. Mash up the avocado and stir in a little salsa and a touch of lemon or lime juice and you’ve got yourself a tasty guacamole. For a tropical twist leave out the tomatoes and substitute with crushed pineapple. To see me demonstrate a few salsas click the image to the right. In the mood for Italian? Mix onion powder, garlic powder, Italian seasoning and fresh basil with those tomatoes for a bruschetta topping (this is where that bread comes in handy).
Drain those chick peas then toss them into a food processor with onion powder, garlic powder, fresh cilantro, mint, and cumin. Pulse in a little olive oil and add a touch of peanut butter (or tahini if you can get it) for a quick humus, serve with pita. Drain those pinto beans and mash them with onion powder, garlic powder, cumin and chili powder. Place them into an oven safe bowl, top with shredded cheese and bake at 350 (American) until hot and bubbly.
For dessert a ready-made graham cracker crust, four egg yolks and a can of sweetened condensed milk is just a 1/2 cup of fruit juice away from being a cool pie. Lemon juice will yield a nice lemon ice box, Key lime juice naturally becomes Key lime pie (click the pic for my recipe) or get adventurous and see where a can of mango or passion fruit nectar leads you. Just remember to add citrus juice after you have whisked the eggs and milk together – the acid in the juice will make the eggs start to set-up almost immediately. 15 minutes in a 350 oven will help it set-up but it is not necessary.