Tip of the Week
The sun is shining, leaves are green and balmy temperatures have arrived - spring and summer months are the ideal time to entertain at home. Between holidays, graduation parties and warm weather festivities, there’s always a reason to gather for a great meal and some fun. With a few organization tricks and cooking tips, even the largest families can come together to enjoy quality time with one another while sharing in food and fun.
No one knows more about hosting large family gatherings than Kay Robertson, the matriarch of the popular Robertson family. As the weather warms, she’ll be whipping up some of her favorite foods and inviting friends and family, young and old to her table.
“I love it when my family is gathered under one roof,” says Robertson. “What we say around here is food will fill the belly, but love will fill the home.”
When it comes to hosting a party with a lot of people, skip the formalities and opt for serving food buffet or family-style. If you have an island or breakfast bar in your kitchen, this is the ideal place to set out a buffet and let people line up to dish for themselves and fill up their plates. Another option is to serve food family-style, which means having everyone sit down at a big table and serve food on large platters.
Remember, when cooking for a crowd, plan ahead and make some items ahead of time to reduce stress and save space in the kitchen. Chop veggies, bake breads and mix dips the day before - and remember, family is always there to help if you need a last-minute item or two.
Low Country Deviled Eggs
Makes 12 servings
1/3 cup slaw salad dressing (or a little less)
1 tablespoon onion, minced
1 tablespoon Creole mustard
1 tablespoon fresh lemon juice
2 cloves garlic, minced
Dash hot sauce
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon fresh dill (finely chopped)
1 cup shrimp, boiled, peeled and deveined
1 tablespoon prepared horseradish (optional)
Paprika and parsley, for garnish
Place eggs in large sauce pan and cover with water. Bring to a boil, then turn off the heat, and let eggs sit in hot water for 15 to 20 minutes. Remove from water and allow to cool. Crack eggs and peel. Cut in half and remove yolks.
In a small mixing bowl, combine egg yolks, slaw dressing and remaining ingredients except paprika and parsley. Mix well, until smooth. Spoon egg yolk and yogurt mixture into the egg white halves. Refrigerate if not serving immediately.
Blue crab is the state food of which state?
A. South Carolina
D. North Carolina
Answer at bottom of rail.
Wise to the Word
Filé powder: A Creole seasoning made from ground sassafras tree leaves that’s believed to have been first used by Choctaw Indians in the Louisiana bayou country. Used to thicken and flavor gumbo, filé powder is added to a dish after it’s been taken off the heat since overcooking it can make it turn stringy.
The Dish On ...
“Totally Crab Cookbook,” by Helene Siegel
Helene Siegel casts her culinary net once again and hauls in a huge catch. With some 12,000 miles of coastline to choose from — the Eastern Seaboard, the Gulf Coast and the Pacific Coast — Americans have an embarrassment of riches from which to choose. Make way for the clawed king of crustaceans, “Totally Crab.” What Helene calls an appetizer, most of us would call a meal.
Food Quiz answer
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Food for Thought: Easy entertaining tips for large groups
Tip of the Week