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- The David’s Crew

Begin with flair…

Per David – our resident entertaining guru –  start with an indoor fire, a glass of single malt and some artisan cheese (15 year old gouda, great parmesan, Monchego and a ripe, blue Post Salut – stinky, runny, yummy, yummy, yummy!) and/or a charcuterie board. Always have a good preserve (fig or apricot) to go along with the cheese, and some crusty, open-hearth bread from your local artisan bakery.

Magical Music … doesn’t just happen! A great play list is a must, which means taking notes on the music preferences of your guests pre-party, so you can score a winning evening with personalized playlists! David suggests 3-4 hour lists, so you can drop the iPod on the stereo port, hit play and enjoy. Start slow and add more boisterous picks to time out appropriately for appetizer chatting, main meal conversations and when the “spirits” really kick in. Time it right and someone will always be dancing by dessert when the Michael Jackson tracks appear!

Per David, who is passionate about winning events (whether  large or small) small dinner parties (no more than 8…. ever) are great! Any more than 8 and the conversation narrows to the two or three you are seated next to. With 8 it’s easy for everyone to feel included and heard  And with so many stewing or braising options for the main entree, you’ll be able to enjoy  hearty, warm and delicious offerings as much as your guests – ’cause most of the meal can be prepared ahead of time .

If winter grilling is your thing your guests can feast like royalty with a mixed grill. Marinate some steaks, chops, pork tenderloins and fish, prep and marinate some veggies (winter squash, zucchini, eggplant). Light a cigar, put on your wooly hat with ear flaps, and don some warm boots.  Light the outdoor fire pit, grab a glass of scotch or Cabernet and you’re good to go!

You can actually do the veggies first and then place in the oven on 200 to keep till the fish and meats are done.  Per David,  ”It is classic to be out cookin’ on the grill with a few friends this time of year. It’s a guy thing and you can tell the men from the boys by seeing who joins you and who stays in and finishes off the cheese and tuna tartare in the warm kitchen!”

To kick things up a notch, David recommends serving some interesting wines and spirits, including:

• Chocolate Bloc (Meritage) which the the Wine Spectator lists as “A ripe, polished, slightly sweet style, displaying jammy plum and raspberry fruit layered with mocha toast.”  Priced around $33 a bottle
• Dashwood Sauvignon Blanc, a lovely 90 points in the Wine Spectator: “Vivid, refreshing and brimming with lime-accented pear, star fruit and light vanilla flavors, lingering nicely on the expressive finish.” Priced around $9 a bottle
• The Crusher Pinot Noir  a sincere 88 points per WS: “Elegant and spicy, with pleasant earthy berry, plum and blueberry notes that are clean, full-bodied and balanced.” A Clarksburg Wilson Vineyard 2008 will run you just $13 a bottle

After dinner, break out a Peaty Single Malt Scotch (Bruichladdich or Tomintoul will do very nicely) and yummy Warres Vintage Port… AND of course some gourmet coffee and espresso.

So – Small groups, easy-to-fix dinners, and memorable wines and spirits  - that’s the ticket for stress-free winter entertaining! Now for some fantastic, crowd-pleasing winter entertaining recipes….

Flank Steak Chili  Yield 2 gallons, Serves 12-15

In a heavy stock pot or dutch oven heat oil over medium heat until hot, but not smoking. Pat meat dry with paper towles and brown in batches, transferring the meat with a slotted spoon to a bowl as they are done.

In the fat remaining in the pot sautee the onions for 5 min until clear, add garlic and sautee for 1 minute.

Return meat to pot with all juices, add tomatoes, chilis, chipolte, jalapeno, beer, broth, and spices, and Worcestershire sauce.

Simmer mostly covered for 2.5 – 3 hours. Serve with fresh biscuits and cornbread – YUM!

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Moon Ranch Chicken

If using whole chicken, cut by the backbone and remove the backbone, keeping rest of chicken in one piece.  Place the chicken in a seal-able plastic bag or baking dish large enough to hold the chicken.

In a blender, combine ½ the garlic, oregano, cumin, 2oz lime juice, Worcestershire sauce, sherry and 2 oz olive oil.  Puree until smooth. Pour over the chicken and make sure the chicken in entirely coated.  Marinate, refrigerated, overnight.

Preheat grill.  Preheat oven to 350F. Grill the chicken over medium heat, use something heavy to weigh the chicken down, 5 min per side.  Then place in ovenproof dish or sauté pan and finish cooking in the oven for 12 minutes.

Chimmichurry Sauce

Prep Instructions: In a small saucepan, heat olive oil.  Add garlic and onions, and cook until fragrant.  Let cool and add the lime juice, orange juice, and parsley.  Adjust seasonings and serve with the grilled chicken.

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Tasty Zucchini Pancakes

Courtesy of FoodNetwork – Cooking Live, Days of Taste

1 1/2 pounds zucchini (about 3 large)
1 teaspoon salt
1/4 cup thinly sliced red onion
1 large egg
3/4 cup coarse fresh bread crumbs
Black pepper to taste
Vegetable oil for brushing skillet

Grate zucchini on the largest holes of a grater into a colander and combine well with salt. Let zucchini drain 30 minutes.

Preheat oven to 200 degrees F.

Using hands, squeeze as much liquid from zucchini as possible. In a bowl stir together zucchini, onion, egg, bread crumbs, and pepper to taste until combined well.

Lightly brush a 12-inch non-stick skillet with oil and heat over moderately high heat until hot but not smoking. Drop four 1/8-cup measures of zucchini mixture into skillet and with a spatula flatten into 1/4-inch-thick pancakes. Cook pancakes 2 to 3 minutes on each side, or until golden and cooked through, transferring pancakes to an ovenproof plate. Keep pancakes warm in oven while making more pancakes in same manner.

Smart Party Planning Tip: Put  a cooler outside and load it up the night before with 1 small bag of ice and your cold drink options. It will stay COLD for days in this weather, free up your fridge and keep any drink-related mess outside.

Gourmet Super Bowl Recipes

For the adventurous gourmands in the group we heartily recommend Beef Bourguignon (Julia Childs of course, ’cause it is the one all others are compared to and it is the best recipe ever, albeit an 8 hr process FROM start to finish…..AND WELL WORTH THE TIME SPENT!) See page 315 if you’re lucky enough to have one of Julia’s original Mastering the Art of French Cooking cookbooks, or click here for an online link to her recipe.

David always does a double batch in two Staub’s— a French made cast iron and ceramic cooking terrine (the best cooking vessel ever made as everything is done in it…searing, stewing, braising…one vessel for everything!)  You can find these online at Amazon or at the cooks store Sur Le Table, in Soho- across from Balthazar on Spring Street, and elsewhere). If you opt to double the recipe you’ll have enough to feed a crowd, or have some leftovers for a few days.  Best thing about this recipe is that it can be made ahead of time and heated when you are about to eat. Pair with some wide egg noodles, and you are good to go!

Make your Super Bowl Party even more memorable  with a classy champagne toast at the kick off, followed by a buffet style table laden with assorted artisan cheeses and meats. Add one of our favorite appetizers – blue fin tuna sashimi sliced thin, with pickled ginger and a strong wasabi/soy blend for dipping. This is simple, easy, no fuss (read no cooking or oven work) so you can relax while you watch the game and spend lots more time with your guests!

Easy Super Bowl Party Recipes

For the time-stressed set – fear not – we have some tasty, easy and fast recipes that will wow the discriminating palate of all your Super Bowl party guests!

David’s Sassy Spinach Dip

Ingredients

• 1 large clove garlic
• 1/2 cup chopped scallions (white portion only)
• 1 (10-ounce) package frozen chopped spinach, thawed and drained well
• 1 cup sour cream
• 1/2 to 1 cup mayonnaise
• 1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
• 1 teaspoon Worcestershire sauce
• 1 dash hot pepper sauce or more to taste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 round loaf crusty bread (country white, pumpernickel, etc.)
• Paprika

Prep Directions

In a blender or food processor, finely mince the garlic and scallions. Add the remaining ingredients, except the bread and paprika and blend until smooth. Taste and adjust the seasonings. Refrigerate for up to 2 days. Just before serving, make a bread bowl: Cut about an inch off the top of the round of bread and save it for a lid. Remove the bread from the center, hollowing out the loaf. Stir the dip well and place in the bread bowl. Sprinkle lightly with paprika. Serve the removed bread chunks along with crudites for dipping and enjoy!

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David’s Kickin’ Buffalo Chicken Dip

• 6 – 8 boiled and shredded boneless chicken breasts (depending on the size of them)
• 16 oz. of cream cheese softened (really) microwave it for a bit
• 16 0z. blue cheese dressing
• 12 oz. Frank’s Red Hot
• 2 cups shredded cheese cheddar or mozzarella

Mix cream cheese, blue cheese dressing and Red Hot together. Add chicken and mix well again. Pour into a 9 x12 Pyrex baking dish. Sprinkle with cheese and bake in a 350 degree oven for 20 -25 min.  Great with pita chips, celery, cracked pepper crackers or whatever you prefer. ENJOY!!!

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Super Bowl Chicken Burritos

4 flour tortillas
1 cup canned refried beans, warmed
2 cups shredded roasted, fully cooked chicken
2 tablespoons Crema, creme fraiche, or sour cream
1 avocado, peeled and sliced
2 large tomatoes, sliced
2 small bunches watercress, trimmed, washed and dried
2 tablespoons freshly squeezed lime juice
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

Spread the tortillas on a counter. Spread each with a strip of warm refried beans down the center. Top with the chicken (warmed), Crema, avocado and tomatoes. Lightly toss the watercress with the lime juice, olive oil, salt, and pepper and place over each burrito. Fold the bottom quarter of each tortilla up and then roll from the side into a cylinder.

Note: If you are using leftover chicken for this dish, combine it with a hearty dollop of your favorite Salsa before proceeding as directed with the recipe.

Sparkling Cocktail Standbys

Hemlines may rise and fall, but some drink favorites never go out of style! Irish Coffee, Remy Martin XO Cognac, Jamaican Coffee (coffee laced with Kalhua, the yummy adult chocolate flavored liquor) and Bailey’s Irish Cream on the rocks are the winter favorites topping the list.

Dean Martin and the rest of the Rat Pack swung with regular martinis in hand, but modern martini devotees indulge with unusual, funky options, like the Mint Chocolate Chip Martini (recipe below). Another sassy after-dinner drink – Romana Sambucca – an Italian choice that packs a punch.

For the beer-loving crowd you can’t go wrong with Belguim’s Stella Artois, Bass Ale (hailing from Britain) and Guinness Stout, the dark, rich draft of choice from Dublin.

Hot Holiday Drink Mixers …

New favorites come and go on the social drinking scene, but some of the most popular drinks still include Kettle 1 and Grey Goose Martinis, Belvedere Vodka and Cranberry, White Cosmopolitans and Appletinis. Other unusual, often-requested martinis include a Blue Shark (made with Malibu rum, Blue Curacao, White Cranberry and Pineapple juice) and a Jolly Rancher (which mirrors the watermelon flavor of this popular hard candy). Some imported wine favorites include Jindalee, an Australian Shiraz (red wine), as well as Villa Mount Eden, a spunky Cabernet from California.

Festive Holiday Bar Basics:

Before you entertain, check out what you have on hand and freshen up your bar offerings as needed. Liven things up by adding a few bar basics – Kettle 1 Vodka, Kalhua, Malibu Rum, and Bailey’s Irish Cream, cranberry and pineapple juices and 7-UP. For wine aficionados, stock up some bottles of pinot grigio by Santa Marguerita (a popular Italian white) and a nice merlot from Joseph Phelps, a producer from California. Round out your wine selections with a Cake Bread Sellers sauvignon blanc, an interesting white from Napa Valley, California. Add a bottle of Licor 43, Stoli Vanilla, Ice 101 and Chocolate Godiva to your shopping list for some extra festive mixers.

Festive Holiday Drink Recipes:

For a fun ‘n festive holiday drink, try a Key Lime Pie! Mix together 1 part Licor 43, 1 part Stoli Vanilla (vodka), ½ part lime juice and 1 part half and half. Shake well in ice and pour into martini glass. Top with a thin slice of lime. YUM!

Another frosty favorite is the Chocolate Mint Martini. Mix 1 part Ice 101 (peppermint schnapps) with 2 parts Chocolate Godiva and 1 part half and half. Shake briskly in ice, and pour into a martini glass rimmed with thin chocolate shavings, for the ultimate chocolate lovers treat in a glass!

Enjoy these and other cocktails sensibly, so you and your guests ring in a fun, festive and healthy New Year!