TASTE
Easy dishes for entertaining at home
| • | The art of entertaining |
By Wanda A. Adams
Advertiser Food Editor
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Kaui Philpotts' "Party Hawai'i" (Mutual Publishing, hardback, $27.95; out Monday) isn't a cookbook; it's more of an inspiration to get together with friends, use your creativity (and your dishes and props) and have some fun. But Philpotts did share a few recipes that she and her friends have found easy and delicious.
These wraps go together quickly, and the filling can be cooked in advance, then reheated just before serving. Philpotts warns: "These are messy. You need a bath after a couple of these!" So don't serve them at a fancy dress-up; they might be best served at a sit-down meal, at which everyone can tie on a bib and dig in, rather than trailing wrap filling across the carpet.
As with a number of the recipes in Philpotts' book, this one is an adaptation from another chef, adding credence to her philosophy that you don't have to be Martha Stewart to give a successful party — borrow ideas and make them your own with your own ingredient additions or in the way you present them.
One last tip: Philpotts says this is one place where iceberg lettuce is the right thing to use; it's got the needed crunch. Similar dishes, often with ground pork, are served in many Southeast Asian restaurants.
MINCED CHICKEN WITH LETTUCE WRAPS
Wash, separate, rinse and dry the lettuce leaves. Set aside in the refrigerator until ready to serve.
Place the dried mushrooms in a bowl with warm water and allow to hydrate for about 2 hours. Drain and squeeze out the water. Cut off the stems and chop finely. Set aside.
Toast the sesame seeds in a dry skillet for about 5 minutes, or until lightly browned. Do not burn. Set aside.
Mince the chicken thighs into small pieces and set aside (or you can use ground chicken, but you'll have to break it apart).
In a small bowl, combine the oyster sauce, soy sauce, sherry or bourbon and sugar (Philpotts used Jack Daniel's; you can use sherry or whatever liquor you like, or chicken broth if you prefer to cook without alcohol). Stir to dissolve the sugar and set aside.
Heat a wok or skillet with the 1/4 cup of peanut oil and coat the bottom of the pan. When the skillet is quite hot, saute the minced chicken, green onions and ginger, about 2 minutes. Add the water chestnuts and mushrooms and quickly saute another 2 minutes. Add the sesame oil, sesame seeds, oyster sauce mixture and cornstarch and water. The sauce will thicken quickly, about another 1 or 2 minutes.
Taste and add more of anything that seems called for. Season with salt and pepper, taste again, correct seasonings and transfer to a serving dish (or hold and reheat later).
To eat, fill the lettuce "cups" with the mixture, wrap and bite. You may first spread the lettuce leaf first with a little plum sauce.
Serves 6.
Long beans are just that — Chinese green beans that are a foot or more long and have a firm texture; they stand up to cooking better than conventional Western green beans, but those can be substituted here. Find long beans in most markets. This dish, developed by a friend of Philpotts' who enjoys shopping in Chinatown, is a snap. Wash the beans in advance and cut in half just before cooking. Although the recipe suggests you steam them, Philpotts says she generally prefers to saute vegetables, which you can do in a little peanut oil, over medium-high heat, tossing throughout, just until bright green and tender; cooking time will be shorter than steaming. You can double this recipe as needed. The sauce is potently flavored and is served in just a drizzle.
LONG BEANS WITH SZECHUAN HONEY GLAZE
Wash and place the green beans in a steamer basket. Steam for 10 to 12 minutes, until tender. Place the butter in a small saucepan and melt over medium heat. Add the honey, soy sauce and red pepper flakes.
Bring mixture to a slow bubble. Remove from heat. Place green beans in a serving dish. Drizzle the sauce over the beans and garnish with thin slices of orange peel.
Serve hot or at room temperature.
Serves 4.
Reach Wanda A. Adams at wadams@honoluluadvertiser.com.
