Dining al Fresco
added 03/07/08
Simply Entertaining: Dining al Fresco
Find a beautiful spot outdoors, and plan for a midsummer night’s meal. Set your table with lots of candles (some citronella) and a few small vases of assorted flowers or small potted plants. Use a sarong/pareo as a beautiful table cloth, and mix and match plates and glassware for an informal look.
Tzatziki me Maratho{Yogurt, Garlic, Cucumber & Fennel Dip}
Grilled Snapper/Tikin Xik
Coconut Rice
Grilled Tomatoes
Strawberries with Raspberry Purée and whipped cream
Suggested Wine: Pinot Grigio
Tzatziki me Maratho Yogurt, Garlic, Cucumber and Fennel Dip
Serves 6-8
Enjoy this fresh-tasting dip with carrot sticks and other raw vegetables or with pita chips. Brought to Greece by the Turks, tzatziki owes its origin to Persian cuisine. This version includes shredded fennel.
1 small cucumber, peeled, grated, and drained
Salt
1 small fennel bulb, shredded, fronds and tender stalks reserved
2-3 garlic cloves, minced
1/2-1 fresh chili pepper, seeded an minced or plenty of freshly ground black pepper choose one or the other
2 cups thick sheep’s milk yogurt or drained yogurt (see note below)
1/2 cup finely chopped fennel fronds plus tender stalks
1-2 Tbs. freshly squeezed lemon juice
2-3 Tbs. extra-virgin olive oil
Lightly sprinkle the cucumber with salt. Using the sieve, squeeze the grated cucumber, pressing down hard with a wooden spoon to extract most of its juices. In a medium bowl, mix the cucumber with the shredded fennel, garlic, chili or pepper, and yogurt. Add the chopped fennel (reserve 1 teaspoon for garnish), 1 tablespoon lemon juice, and salt to taste. Stir well to mix. Add more lemon juice, salt and/or pepper, if needed. Cover and refrigerate for at least 30 minutes before serving. When ready to serve, drizzle with olive oil and sprinkle with reserved fennel.
Cook’s Note: Sheep’s milk yogurt is sweeter and creamier than cow’s milk yogurt. Drained regular yogurt is a good substitute: For the above recipe, use 3 1/3 cups plain whole-milk yogurt. Drain yogurt in a large sieve lined with rinsed and squeezed cheesecloth, for at least 2 hours or overnight in the refrigerator.
—Adapted from The Foods of the Greek Islands, by Aglaia Kremezi
Main Course:
Tikin Xik Grilled Snapper
Serves 4
This classic Yucatan dish tastes best when grilled on a banana leaf.
1 medium-sized whole red snapper or grouper butterflied, or 2 lbs. firm white fish fillets
1 cup Achiote Recado (see below)
1 piece banana leaf, 10 by 15 inches (optional)
Place the fish in a medium-sized nonreactive container and pour achiote over it. Turn to coat well. Cover, refrigerate, and let marinate at least 2 hours.
Prepare grill. If using banana leaf, wash it well in hot water and lay it, still damp, on the grill. Immediately lay fish, skin side down, on top of leaf. Close the grill and cook until done, about 10 minutes. Do not turn the fish over. When it is cooked, juices will be bubbling and you will be able to lift out the central bone easily. If you are not using banana leaf, oil the grill, and lay fish on grill skin side down and cook about 5 minutes. Turn and grill until fish is just cooked through, about 3 minutes more.
Achiote Recado
2 Tbs. achiote seeds
2 tsp. allspice, whole or ground
1 tsp. black pepper, whole or freshly ground
1_ tsp. dried oregano, preferably Mexican
3 Tbs. cider vinegar
6 garlic cloves, peeled
1 tsp. salt
_ cup fresh orange juice
2 Tbs. fresh lime juice
In a blender or food processor, pulverize the achiote seeds, allspice, peppercorns, and oregano. Add the vinegar, garlic, and salt. Blend until smooth. Dribble in a tablespoon or two of water, if necessary, to form a thick paste. Add orange juice and lime juice and blend well. Keeps, tightly covered, up to 5 days in the refrigerator.
— Adapted from Mexican Kitchen, by Rick Bayless
Cook’s Note: Achiote (Annatto) Cooking
The annatto (Bixa Orellana) tree is native to the Americas. (North America too?) It is most common in the Yucatan and Oaxacan region of Mexico and the Caribbean. The Taíno, Maya, Aztec, and other indigenous people of the Americas introduced use of the annatto. Ranging in color from yellow to red to black, the seeds are usually referred to as achiote. Achiote has an earthy flavor, similar to paprika or saffron. It is sold as whole seeds, crushed seeds, or a brick version of the paste.
Coconut Rice
Serves 4-6
2 cups canned unsweetened low-fat coconut milk
1 cup Basmati rice
Salt, to taste
In a small saucepan bring coconut milk to a boil and stir in rice. Reduce heat and simmer, covered, until most of liquid is absorbed, about 15 minutes. Remove pan from heat and let rice stand, covered, 5 minutes. Fluff with fork, add salt to taste, and serve.
Grilled Tomatoes
Serves 6
3 large tomatoes (about 2 pounds), cut crosswise in half
2 Tbs. good olive oil
Salt and pepper, to taste
Skewers (if wood, soak in water for at least 30 minutes)
For easy turning on the grill, set 2 tomato halves side by side and insert two skewers through them to make a “raft.” Brush cut side of tomatoes with oil and place on grill, cut side down. Cover and grill tomatoes until hot, juicy, and tender, about 3 minutes per side. Transfer to plate. Season tomatoes with salt and pepper.
Dessert:
Strawberries with Raspberry Purée
2 -3 containers fresh raspberries or 10-oz. frozen raspberries
Granulated sugar or powdered sugar
2 Tbs. Crème de Cassis, Kirsch, raspberry brandy (eu de vie), or Frambroise (optional)
1 qt. strawberries, hulled
Whipped Cream
Strain the raspberries through a sieve or food mill to remove the seeds. Blend in enough sugar with the raspberry purée to thicken. Add a little liqueur for flavoring if you like. Pile large ripe strawberries in a pyramid in a very beautiful serving dish. Carefully spoon raspberry purée over the berries, and serve with whipped cream.
Shopping List
Dairy
3 1/3 cups regular plain yogurt or 2 cups sheep’s milk yogurt (Cheese Dept.)
_ lb. butter
1 cup heavy cream
Produce
1 small cucumber
1 small fennel bulb
9 garlic cloves
1 fresh chili pepper
1 lemon
1 banana leaf
4 oranges
1 lime
1 package baby carrots
1 qt. strawberries
3 large tomatoes
2-3 containers raspberries (or 10 oz. frozen)
Seafood
1 medium whole red snapper or grouper or 2 lbs. firm white fish fillets
Grocery
2 Tbs. achiote seeds
3 Tbs. cider vinegar
1 can unsweetened coconut milk
confectioners’ sugar or granulated sugar
Pita bread (2 packages)
Extra-virgin olive oil
BIN Bulk
1 cup Basmati rice
2 tsp. allspice, whole or ground
1_ tsp. dried oregano, preferably Mexican
Other
2 Tbs. crème de cassis, Kirsch, raspberry brandy (eu de vie), or Framboise, if desired
Candles
Fresh flowers
Wine, if desired
- flagged
