KSDK
May 18, 2009
“It’s graduation season and many people are hosting parties for graduates. Greg Ziegenfuss is the executive chef at Butler’s Pantry, and has some great ideas for you.”
The steps to follow are not unlike the steps a professional follows;
Select a date and make a guest list.
If planning on an out side party make sure you have a rain plan.
If the party will be for an extended period of time be sure to keep food on the buffets at safe temperatures, either hot or cold as necessary.
Decide on a menu, be sure it appeals to all age groups invited
Write a shopping list, be sure to include all beverages, mixers ice etc. Be sure there are sufficient non alcoholic choices to appeal to all age groups. Break the shopping list down into what can be bought in advance and what is better closer to the party.
When planning on what to make ahead keep in mind the amount of refrigeration you have. Don’t hesitate to ask the neighbors to store things in their refrigerator or freezer, just be sure they get an invitation.
Write a prep list, deciding what to do when, and keep to the schedule. Leave as little to do on the day of the party as possible. Be sure to enlist friends and family members who do offer to help.
Consider hiring a college student to help with the food and/or tend bar.
Do not be overly ambitious – keep in mind your limitations be they space, time or culinary ability.
When all else fails do not hesitate to call a professional caterer.
Most importantly enjoy the time with your friends and family!
RECIPES:
Grilled Chicken with Bourbon BBQ Sauce
Serves: 8
1 tablespoon kosher salt
¾ cup Hungarian sweet paprika
3 tablespoons dark brown sugar, packed
1 teaspoon white pepper, ground
1 teaspoon cayenne pepper
2 each 3½ pound fresh bone-in chickens, cut into quarters (save back bones and gizzards for stock)
45 charcoal briquettes
2 cups hickory wood chips, soaked in water one hour and drained
1 charcoal chimney
Bourbon BBQ sauce (see recipe below)
Arrange chicken in single layer on a large baking sheet. Combine first five ingredients in a bowl. Rub generously on chicken. Allow chicken to stand for one hour.
Meanwhile, prepare the BBQ fire using the charcoal chimney and newspaper to light. When coals are white, approximately 30 minutes, spill coals into half the BBQ pit and scatter with the hickory wood chips. Place the chicken skin side down, on the grill rack away from direct heat. Cover the BBQ pit and cook chicken until cooked through turning every ten minues and mopping with the Bourbon BBQ sauce, approximately 40 to 45 minutes. Serve hot or warm with additional BBQ sauce on the side.
Bourbon BBQ Sauce
Serves: 8
2 tablespoons olive oil
2 teaspoons minced ginger root
2 teaspoons minced garlic
2 cups bourbon
2 cups ketchup
Zest of 2 lemons
Zest of 2 oranges
Juice of 2 lemons
2/3 cup Worcestershire sauce
2/3 cup Low sodium soy sauce
4 tablespoons honey
2 teaspoons Liquid Barbeque Smoke
2 tablespoons Tabasco sauce
In a heavy medium-sized saucepan, heat the oil over medium-high setting and sauté the ginger and garlic to aroma. Add the bourbon; allow to flame and reduce by half. Add the remaining ingredients. Bring to boil stirring occasionally. Reduce heat to medium-low and simmer until reduced to 1½ cups, about 20 minutes. Adjust seasoning with salt and white pepper to taste.
Allow to cool. Cover and refrigerate for up to two weeks.
Yield: 3 cups
Serving Ideas: A perfect sauce for grilled chicken, ribs, pork steaks, etc.
*watch the video