How to make a good party better - includes related articles - includes recipes

Sunset, Dec, 1995 by Linda Lau Anusasananan

Mussels with Thai Broth

Marsha Polk-Townsend, RSVP Catering

Cooking time: About 10 minutes Prep time: About 20 minutes Notes: For a fast but elegant meal, serve mussels with green salad and crusty bread, with mango sorbet for dessert. If curry paste isn't available, use all of this mixture: 1 tablespoon minced fresh ginger, 1 teaspoon curry powder, 1 teaspoon chili powder, and 1/4 teaspoon cayenne. Makes: 4 main-dish servings

1 cup dry white wine 1/2 cup thinly slivered onion 1 teaspoon minced garlic 32 mussels (beards pulled off) or clams, suitable for steaming, scrubbed 1 can (about 14 oz.) unsweetened regular or low-fat coconut milk 3 to 4 teaspoons Thai red curry paste 1/4 cup slivered fresh basil leaves

1. In a 5- to 6-quart pan, bring wine with onion and garlic to a boil. Add shellfish. Cover and cook over medium heat until shells open, 5 to 7 minutes for mussels, 8 to 10 minutes for clams. 2. Mix coconut milk smoothly with 3 teaspoons curry paste, or more to taste. 3. Transfer shellfish to 4 wide soup bowls. Stir coconut milk mixture into pan; add basil and heat to simmering. Ladle into bowls.

Per serving: 337 cal., 59% (198 cal.) from fat; 18 g protein; 22 g fat (19 g sat.); 9 g carbo.; 84 mg sodium; 41 mg chol.

Pork Loin

with Romesco Sauce

Ron Paul, Ron Paul Charcuterie

Cooking time: About 1 1/2 hours Prep time: About 20 minutes Notes: Meat can be roasted and sauce made a day ahead. Paul prefers pork at an internal temperature of 135[degrees], but we suggest the food-safe temperature of 140[degrees] for meat that is quite pink in the center. Any extra romesco sauce is excellent with other meats or as a vegetable dip or sandwich spread.

Makes: 8 to 10 main-dish, 16 to 20 appetizer servings

1 1/2 cups blanched almonds 1 boned, rolled, and tied center-cut pork loin (3 1/2 to 4 lb.), fat trimmed About 1/2 cup olive oil 1 tablespoon fresh or dried rosemary leaves Salt About 1 1/2 teaspoons pepper 1 1/2 tablespoons chopped garlic 13/4 cups canned roasted red peppers, rinsed and drained 4 teaspoons drained prepared capers 2 teaspoons ground coriander 1/2 teaspoon each dried marjoram, thyme, basil, and oregano 1/2 teaspoon ground cumin

1. Place almonds in a 10- by 15-inch pan. Bake in a 400[degrees] oven until nuts are golden, about 15 minutes. Remove from pan and let cool. 2. Place a rack in the pan. Rub pork with 1 tablespoon oil and rosemary. Lightly sprinkle with salt and pepper. Set meat on rack. 3. Roast pork in a 400[degrees] oven until a thermometer inserted in thickest part reaches 140[degrees] for pink center, about 50 minutes; 150[degrees] for pale pink center, about 1 hour; or 155[degrees] for an evenly white center, 1 hour and 5 to 15 minutes. Let roast cool. If making ahead, cover and chill up to 1 day. Remove strings and thinly slice pork, arranging meat on a platter. 4. Meanwhile, in a 6- to 8-inch frying pan over medium-high heat, stir garlic and 1 tablespoon olive oil until garlic becomes golden and soft when pressed, about 5 minutes. Pour garlic mixture into a blender or food processor and add almonds, 1 1/4 teaspoons pepper, 1/3 cup olive oil, red peppers, capers, coriander, marjoram, thyme, basil, oregano, and cumin. Smoothly puree romesco sauce, then add salt to taste. Makes about 1 1/2 cups, Spoon sauce into a serving dish. If making ahead, cover and chill up to 1 day. 5. Accompany pork with sauce.