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

Sunset, Dec, 1995 by Linda Lau Anusasananan

Per serving pork: 230 cal., 43% (99 cal.) from fat; 30 g protein; 11 g fat (3.8 g sat.); 0.2 g carbo.; 72 mg sodium; 86 mg chol. Per 1 tablespoon sauce: 85 cal., 81% (69 cal.) from fat; 1.9 g protein; 7.7 g fat (0.9 g sat.); 2.7 g carbo.; 34 mg sodium; 0 mg chol.

Arugula Pesto Quail

with Chevre and Shiitake

Jonathan Hunt and Russell Lowell, Lowell-Thompson Catering

Cooking time: About 50 minutes Prep time: About 45 minutes Notes: Purchase basil pesto or make your own. Makes: 4 main-dish, 8 appetizer servings 8 boned quail (1 1/4 lb. total) About 1 tablespoon olive oil 8 large unpeeled cloves garlic 1/4 pound fresh shiitake or common mushrooms 1/2 cup chicken broth 5 ounces fresh chevre (goat cheese) 1/2 cup prepared pesto 1/2 cup lightly packed arugula leaves, rinsed and drained Additional arugula leaves or basil sprigs Salt and pepper

1. Rinse quail, pat dry, and rub lightly with olive oil, using about 2 teaspoons total. 2. Place on a grill about 4 inches above hot coals or high heat on a gas barbecue (you can hold your hand at grill level only 2 to 3 seconds). Close lid on gas grill. Cook to brown birds evenly, about 1 1/2 minutes per side. Let cool. 3. In an 8- to 10-inch frying pan, combine 1/2 teaspoon oil and garlic. Cook over medium-low heat, turning cloves occasionally until soft when pressed, 20 to 25 minutes. Remove from pan and let cool. 4. Rinse mushrooms. Trim and discard shiitake stems (use common mushroom stems). Coarsely chop mushrooms and put in frying pan with 1 teaspoon oil. Stir often over medium-high heat until lightly browned, 8 to 10 minutes. Remove from heat and add broth; stir browned bits free. Squeeze garlic from skins into pan. Add cheese and stir until well blended. 5. Stuff cheese mixture equally into each quail. Set quail in a 10- by 15-inch pan. If making ahead, cover and chill up to 1 day. 6. In a blender, smoothly purse the pesto and 1/2 cup packed arugula. If making ahead, cover and chill up to 1 day. 7. Spoon pesto equally over quail. Bake in a 450' oven until quail are hot and thigh meat is pink at bone (cut to test), about 20 minutes. Transfer quail to a platter and garnish with arugula leaves. Pour pan juices into a small bowl and serve to spoon over quail, adding salt and pepper to taste.

Per piece: 287 cal., 69% (198 cal.) from fat; 20 g protein; 22 g fat (7 g sat.); 4 g carbo.; 222 mg sodium; 11 mg chol.

Grilled Eggplant with

Tomato Caper Vinaigrette

Cooking time: About 30 minutes Prep time: About 25 minutes Notes: To make ahead, let cooked eggplant slices stand up to 3 hours, or cover and chill up to 1 day. Two alternatives: grill eggplant instead of baking, or use 2 pounds slender Asian eggplant for smaller pieces. Makes: 6 salad, 12 appetizer servings 2 eggplant (about 1 lb. each) 7 tablespoons olive oil 1 Roma tomato (about 1/4 lb.) 1 tablespoon red wine vinegar 1 tablespoon sherry vinegar 1 1/2 minced prepared 1 teaspoon chopped shallots 1 teaspoon chopped garlic 1 teaspoon chopped fresh basil

1. Trim and discard eggplant stems. Cut eggplant crosswise in 3/8-inch-thick rounds, and brush slices lightly with oil, using about 3 teaspoons. Arrange slices in a single layer in 2 pans, each 10 by 15 inches. 2. Bake in a 425[degrees] oven until slices are browned and soft when pressed, about 25 minutes. 3. Finely chop tomato and mix with remaining 1/4 cup oil, wine vinegar, sherry vinegar, capers, shallots, garlic, and chopped basil. 4. Arrange eggplant slices on a platter and moisten evenly with tomato dressing. Garnish with basil sprigs. Add salt and pepper to taste.