Potluck Planning

By Jorj Morgan

Whether it's the company picnic, a co-workers birthday lunch, or a get together at the boss's house, "bring a dish" can be an intimidating concept. Which dish do you bring? Is caviar too expensive - or are chips and dip too cheap? Is pasta salad a main dish or a side dish? Should you use a basket, a china platter or just hand over the Tupperware container to the host? Here are a couple of tips to make your next "bring a dish" experience a little less daunting.

Appetizers

If you are asked to take an appetizer to your boss's home for an office get-together, consider the possibilities. If you want to impress, you can overnight a two-ounce tin of Beluga caviar from Dean and Delucca for about $125. However, your boss may think he's paying you too much! I suggest you go with a simple, yet eye-appealing dish that will show that you have great taste as well as sensibility.

  • Roasted Eggplant Dip. Often considered "the poor man's caviar" because of its chunky appearance, this dish is easily made the night before and can be served from a crystal bowl as well as a ceramic crock. In a 400-degree oven roast diced eggplant, red pepper and whole garlic cloves that have been sprinkled with a tablespoon of olive oil. Roast until the vegetables are soft and beginning to brown - about 30 to 40 minutes. Place the roasted veggies into the bowl of a food processor. Season with fresh rosemary, salt and pepper, and a tablespoon or two of chili sauce. Pulse to combine. Serve the dip at room temperature with a vase full of breadsticks - or a basket full of crackers.

  • Simply Chutney. An often forgotten condiment, good chutney is easily purchased at your neighborhood grocery store. Serve it over a soft cheese, like Brie or spreadable cheddar. Surround the platter with crackers and slices of apple.

  • Chilled Seafood. Budget permitting, purchase already cooked seafood such as shrimp or stone crabs. Arrange on a beautiful platter or shallow bowl filled with crushed ice. Add your signature dipping sauce and a few twists of lemon and lime for garnish. For a simple mustard and dill sauce combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1 tablespoon Dijon style mustard, 1 tablespoon tarragon vinegar and 1 tablespoon chopped fresh dill in a small bowl. Season with freshly ground pepper.

Company Picnic

When it is time for the casual company picnic, a sign up sheet is passed around asking you to bring your favorite dish. Think ahead before you sign on the dotted line. How much time do you have to spend? Do you have hours and hours to bake and frost Grandma's favorite chocolate cake - or just a few minutes to toss together a fresh salad? Is the forecast for an outdoor picnic hot and dry or cold and wet? If the day is warm, you might not want to bring a dish that needs refrigeration like a mayonnaise based potato salad. But, a cold soup will work great. Take time to plan before you sign - and you'll avoid some stress later on.

  • Deviled Eggs. Boil the eggs, cool in ice water and peel the shell. Slice the eggs into halves and place the yolks into a bowl. Use the back of a fork to mash the yolks together. Add mayonnaise, a touch of mustard, a snip of fresh cilantro, salt and ground pepper. Fill the egg halves with the yolk mixture. Now for the fun part. Top each egg with a different garnish. Use mince red onion, cooked baby shrimp, a teaspoon of salsa, a dollop of caviar and a touch of anchovy. Be creative. Your dish will be very popular.

  • Chilled Gazpacho. Find your favorite gazpacho recipe, one that is filled with chopped veggies, fresh herbs, and spicy peppers. Bring the soup to the picnic in a deep soup pot or large plastic container. Fill a cooler with ice. Place the pot into the ice and serve the soup in plastic cups. There's nothing better than spicy chilled soup on a warm day to get a party hopping.

Lunch Gathering

An evening call at home from a co-worker reminds you that tomorrow is your assistant's birthday and everyone is gathering for lunch. Sorry it's last minute notice - but can you bring a dish? How many times has this happened to you? Instead of dashing to an all night market to pick up day old tuna salad - try this easy-to-make, anything-goes salad:

  • Grilled Lime Chicken Salad. Marinate chicken breasts in a combination of fresh lime juice, olive oil, fresh thyme, salt and freshly ground pepper. Blanch asparagus spears until just crisp tender. Place them into chilled water to stop the cooking process then drain well. You want the veggie to be crisp tender. Cut strips of yellow and red bell pepper. Before you go to work in the morning, remove the chicken from the marinade and grill or sauté. Slice the chicken into diagonal strips. In a large bowl, combine the chicken, blanched asparagus, and sliced peppers. Season the salad with more fresh lime juice, olive oil, salt and freshly ground pepper. Toss and cover. You're off to work with a terrific salad that everyone will love.

  • Potluck Salad. Uh, oh - no chicken in the freezer? Don't worry, you can use the same formula for the salad mentioned above with any ingredients that you have on hand. Substitute cooked salmon or canned tuna for the chicken. Use blanched green beans or canned artichoke hearts for asparagus. Try sun dried tomatoes or a jar of roasted red peppers cut into strips in place of bell pepper. The combination is yours to create. Top off the salad with the best quality olive oil that you can find and a drizzle of fresh lime or lemon juice for a spur of the moment - potluck salad that will have everyone clamoring for the recipe.

More feasting challenges:
Making lumpless gravy
Grilling summer vegetables
Exciting lunch boxes
Quick meals to impress the in-laws

Jorj Morgan is the Lifestyle Director of BlueSuitMom.com and the author of At Home In The Kitchen, a cookbook due in March 2001.