The perfect picnic
Elegant or casual, take a meal
Where to go for your picnic.
outdoors this holiday weekendBy Nadine Kam
Assistant Features Editor
Star-BulletinMEMORIAL Day weekend brings three days to party. This amounts to one day to gather up the clan for a big beach bash and cook-out and perhaps a second day to savor with best buddies in front of the tube for a ball game or video screening. What's left for day three?
An intimate picnic for two or a few of your closest friends may be just the way to celebrate the lengthening and last cool days of the season before we enter a summer of blazing heat and humidity.
Yet the idea of a picnic seems alien and fussy, with images of pretty baskets, table cloths, brie, silverware and wine glasses. So much huhu, or bother, when contrasted with the straightforward potluck barbecue.
With so many large, extended families in Hawaii, it's no wonder the grill-centered meal is by now second nature. Everyone in the family claims his own kuleana, whether it's the best poke, shortribs, teriyaki chicken or potato salad. That is what they bring to the party, always.
Picnics represent a perilous journey into the unknown. Picnics involve stepping out of one's area of expertise to try something different. Sure, one could travel the Martha Stewart fantasy route, as prescribed by glossy lifestyle magazines. But it would be simpler to bus' out the dependable Igloo. In fact, your plastic beer caddy is perfect for following the first half of the No. 1 picnic rule, that is, keep cold foods cold and hot foods hot -- below 40 degrees or above 140 degrees -- to prevent bacterial contamination.Otherwise, all you need for a picnic is a sunny day. On the spur of the moment, it'll take you a half hour to make a supermarket run for ice, drinks, fresh fruit, premade salads and sandwiches; or head to your favorite drive-in for a couple of plate lunches.
You'll want to toss a tarp, blanket and perhaps a couple of books into the car also. The tarp and blanket are essential for protecting your okole from the damp earth and providing a buffer zone between you and the bane of all picnics, ants.
What to take
Tarp
Those who like to plan may have the most fun of all. Like an early Christmas, make up your wish list of basket fillers and start stocking your refrigerator the day before. Certain items need to be prepared in advance, but a sandwich can be assembled just before you're ready to go. Wrap it in parchment and twine for a festive touch. Daisies or hibiscus from your back yard or herbs from a box garden can embellish your parcel.
And don't let the absence of such fancy accouterments as an expensive thermos stop you. Make ice tea and store it in an empty mayonnaise or spaghetti sauce jar. Just before leaving the house, toss in a couple of orange or lemon wedges. Then don't forget to pack those bags of ice.
Following are a couple of recipes made for traveling:
Shrimp and melon salad
"Country Living Picnics and Porch Suppers"
by Diana Gold Murphy (Hearst Books), $29.953 tablespoons peanut oilIn a large skillet, heat 1 tablespoon peanut oil over medium heat. Add shrimp and ginger. Cook, stirring occasionally until the shrimp are cooked through, 4 to 5 minutes.
1 pound large shrimp, shelled and deveined
1 tablespoon fresh ginger, peeled and finely chopped
2 cups mixed melon, cut into 1-inch pieces
1/3 cup fresh lime juice
2 green onions, thinly sliced
1 tablespoon sugar
1 tablespoon sesame oil
1 tablespoon soy sauce
1/4 teaspoon hot red-pepper sauce
4 leaves green leaf lettuce
4 leaves red leaf lettuceTransfer shrimp mixture to a large bowl. Stir in remaining ingredients except lettuces. Cover and refrigerate for at least 1 hour, stirring occasionally.
To serve arrange 1 green and 1 red lettuce leaf EACH on four plates. Spoon shrimp and melon mixture into the center of the lettuce, using the lime-juice mixture on the bottom of the bowl as dressing. Keep cold until ready to serve. Makes 4 servings.
Steak sandwich
"Country Living Picnics and Porch Suppers"
by Diana Gold Murphy1 1-1/2 inch thick (1 pound) well-trimmed boneless top sirloin steak (or leftover steak)Heat oven to 425 degrees. Sprinkle steak on both sides with 1/4 teaspoon salt and white pepper. Arrange the steak and bell pepper quarters in a shallow roasting pan.
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 large red bell peppers, quartered lengthwise and seeded
1 8-ounce container fat-free sour cream
1/4 cup horseradish
2 tablespoons fresh basil leaves, chopped
2 tablespoons milk
4 sesame-seed sandwich rolls
16 large fresh basil leavesRoast the steak and peppers for 12 minutes or until the internal temperature of the steak reaches 140 degrees on a meat thermometer.
Remove pan from oven and transfer peppers to a paper bag; close tightly and set aside. When the peppers are cool enough to handle, peel off and discard skins. Wrap and refrigerate peppers until ready to assemble sandwiches.
Place steak on a piece of aluminum foil on a wire rack to cool. When cool, wrap tightly and refrigerate until cool and ready to assemble sandwiches, at least 1 hour.
For horseradish sauce: In a small bowl, combine sour cream, horseradish, chopped basil, milk and remaining 1/4 teaspoon salt. Cover and refrigerate until ready to use.
Assemble sandwiches on site: Bring a chopping board and sharp knife, making sure to protect the blade, to slice steak thinly. Divide steak among the 4 rolls. Top steak with 2 tablespoons of the horseradish sauce, 2 pieces of red pepper and 4 large basil leaves. Close the rolls. Makes 4 sandwiches.
Ziti and broccoli salad with
"Simple Vegetarian Pleasures" by Jeanne Lemlin (HarperCollins)
sun-dried tomato pesto1 pound zitiBring a large stockpot of water to a boil for the pasta.
2 ounces (about 13 pieces) sun-dried tomatoes
1/3 cup olive oil
2 garlic cloves, finely chopped
2 tablespoons chopped fresh basil
1/2 cup chopped fresh parsley
3 tablespoons finely chopped walnuts
2 tablespoons grated Parmesan cheese
1/2 teaspoon salt
Freshly ground black pepper
4 to 5 cups finely broccoli floretsTo make the pesto, steam the sun-dried tomatoes in a vegetable steamer until they are soft, about 7 minutes. Remove and let cool.
In a food processor, combine sun-dried tomatoes, olive oil, garlic, and process until smooth. Add basil and parsley and pulse a few times to finely chop. Scrape the pesto into a bowl, then stir in walnuts, Parmesan, salt and pepper by hand.
When water comes to a boil, drop in broccoli. Cook 2 to 3 minutes, or until crisp yet tender. Scoop out with a strainer and immerse it in a bowl of cold water to stop any further cooking. Drain broccoli, then pat dry with a kitchen towel. Place in large serving bowl.
Cook ziti until al dente. Before you drain it, remove 1 tablespoon of the pasta water and stir it into the pesto. Drain ziti in a colander, then rinse under cold running water. Shake colander vigorously to remove all water.
Mix ziti with the broccoli. Scrape pesto onto pasta and broccoli. Toss thoroughly to evenly coat it. Serve immediately or chill 24 hours, letting flavors meld. Serve at room temperature. Serves 4 to 6.
Potato and pea salad
From French's mustard1-1/2 pounds new potatoes, scrubbed, quarteredPlace potatoes, water and 1/2 teaspoon of the salt in a 3-quart microwave-safe dish. Cover and microwave on high 15 minutes or until potatoes are tender, stirring once. (Or cook in a saucepan about same amount of time.)
1 cup water
3/4 teaspoon salt, divided
1/2 pound sugar snap peas or snow peas, trimmed
1/3 cup reduced-fat mayonnaise
1/3 cup plain yogurt
3 tablespoons prepared mustard
1/3 cup sliced green onions
1/3 cup finely chopped fresh dill (or 2 teaspoons dried)
1 garlic clove, mincedAdd peas, sliced diagonally, and cook briefly, about 1 minute. Rinse vegetables with cold water and drain. Cool.
Combine the mayo, yogurt, mustard, onion, dill, garlic and remaining 1/4 teaspoon salt in a large bowl; mix well. Add drained, cooled potatoes and peas. Toss to coat evenly. Cover and chill 1 hour before serving. Serve cold. Makes six side-dishes.
Potlucks 'n' Picnics
Castle Center for Health Promotion offers options to traditional potluck fare:
A beautiful setting is as
By Nadine Kam
important as the food
Assistant Features Editor
Star-BulletinThe spot to have a picnic is wherever you can spread a mat, whether it's at an outdoor concert, your back yard or a condominium rooftop garden.
Generally, though, it's a change of scenery that people want.
Parks and city botanical gardens have some of the lushest grounds. Just remember that contrary to what really goes on, no alcohol is permitted on public grounds. On private grounds, it's wise to check with the property owner to see if alcohol is allowed.
Botanical gardens
Small family groups don't need special permission to picnic in botanical gardens, but large groups of 15 or more people may need a reservation or permit, according to Foster Botanical Gardens cashier Kathleen Yogi. "It's just a matter of filling out a piece of paper so we know what's going on in the gardens."It's also wise to call ahead to avoid clashes with other garden events.
Public parks
At city parks, a permit is required for groups of 50 or more people. For groups of 100 or more, a $100 deposit is also required. Call 523-4525.At state parks, a permit is required for groups of 26 or more. For a brochure of sites call the State Parks Division at 587-0300. Suggested sites:
