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| BBQ BRISKET DEVILED EGGS |
Pack a Lunch
Picnic-perfect recipes and tips from the take-away masters at Gourmet a Go-Go.
Some of my favorite childhood memories involve picnic tables. The Davis clan camped out a lot, you see. We’d pull our Coleman pop-up camper hither and yon, set up camp for a few days, fish a little, laugh a lot, and then head home. I loved camping not only because it was family time, but also because that was when Dad cooked. (That man can cook anything over an open flame but will boil a couple of chicken breasts into briquettes on an electric range.)
By the time I went away to college, I’d developed a lot of warm, fuzzy feelings about picnics and picnic tables. So, of course, I thought a picnic was the perfect, romantic way to spend a Saturday afternoon with my then-boyfriend Brack. I dragged my roommate hither and yon, searching for a picnic basket in a college town and then for the ingredients necessary to “whip up” an assortment of sophisticated nibbles to go in it. You know where this is headed: the romantic picnic à deux was a bust. It rained. I’d forgotten to pack something to drink. Brack didn’t like any of the (expensive!) gourmet nibbles I’d slaved over (in a dorm kitchenette, no less). And while we were lugging it back to the car, in the rain (torrential downpour), the handle on the picnic basket broke.
It’s been more than a decade since that awful attempt, but I still have that picnic basket (well, it has sentimental value). And this summer, as our 10th wedding anniversary approached, I found myself having those same old warm, fuzzy feelings about picnics. Luckily, I’ve learned a few things over the years. “Keep it simple” is right up there on the list, so I decided to assemble the perfect picnic. I headed into Gourmet a Go-Go one afternoon to pick up some of their killer cupcakes, but it ended being a one-stop shopping spree. I found my entire menu—and some invaluable tips—there. Owner Scott Jones was more than happy to give me a crash course on assembling a great gourmet-to-go spread. And so my days of foiled picnic plans are behind me—yours, too.
RECIPES
Chilled Purple Potato Vichyssoise
(serves 4-6)
2 cups purple potato, peeled and sliced
3 cups leek (white part only), sliced
1 cup white potato, peeled and sliced
6 cups canned chicken broth
1/2 cup whipping cream
2 tablespoons thyme, chopped
White pepper
Simmer vegetables in stock for 20 minutes. Purée in a processor or blender. Stir in cream and white pepper. Chill. Garnish with chopped thyme.
Black-eyed Pea Humus with Toasted Crostini
(serves 4-6)
1 French baguette
1 cup cooked black-eyed peas
2 garlic cloves
1 small tomato
1/4 cup sour cream
1/4 cup olive oil
Salt and pepper
Slice baguette into 1/4-inch slices and toast. Purée ingredients in food processor, then slowly add olive oil. Add salt and pepper. Spread on toast.
Pop Rock Cupcakes
(serves 4-6)
1 box white cake mix
2 cups unsalted butter, at room temperature
1 1/2 cups powdered sugar
1/2 cup strawberries, sliced
3 tablespoons cream cheese
Pop Rocks
Follow directions on cake mix to make 1 dozen cupcakes. Bake, cool, and set aside.
Add butter, sugar, cream cheese, and strawberries to a food processor and purée until smooth. Pipe frosting on cakes and cool. Before serving, sprinkle on Pop Rocks.
BBQ Brisket Deviled Eggs
(serves 4-6)
6 hard-boiled eggs, cut in half and yolks removed
2 tablespoons mayonnaise
1 tablespoon mustard
1/2 cup favorite brisket marinated in BBQ sauce
1 tablespoon chives, finely sliced
Salt and pepper
Mash yolks, mayonnaise, and mustard together with a little salt and pepper. Spoon mix back into whites and top with brisket and chives.
Pasta Pomodoro with Roasted Salmon and Dill
(serves 4-6)
1 pound salmon, cleaned and de-boned
1 pound pasta (penne or ziti), cooked and chilled
4 ripe tomatoes, medium dice
1 small red onion, thinly sliced
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
3 tablespoons fresh dill, minced
1 cup ripe olives, sliced
2 cups favorite lettuce or mixed greens
Salt and pepper
Roast salmon in a 350-degree oven until done, about 10-12 minutes. Allow to cool, then break up into bite-sized pieces. Mix rest of ingredients, except lettuce, together into a bowl. Place salmon mixture on top of greens. Serve cold.
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Gourmet a Go-Go’s No-fail Picnic Planner
Stick with what you (and your guests) know. Comfort food is a great choice for a picnic.
In the spirit of “keep it simple,” themed menus are a good way to stay focused. For a Mediterranean meal, pick up a few different types of hummus and mix up some tabbouleh. Serve with grilled chicken marinated in olive oil, garlic, and lemon juice and you can’t go wrong.
Gourmet-to-go markets are experts at packing food to travel. Don’t underestimate the beauty of this fact.
Keep this list in mind when planning a menu: sweet, spicy, creamy, crunchy. If you can cover all of these, your guests are bound to be happy at the end of the meal.
Build your menu around things that are best served cold or at room temperature. Anything that should be served hot shouldn’t go into the picnic basket.
You don’t have to serve an elaborate meal. A few appetizers and some drinks on a blanket in the park will be memorable, too.
Skip the breakables. The tin, plastic, and acrylic dishes and glasses on the market today are attractive and nearly indestructible.
Don’t forget the basics: something to sit on, something to eat with, something to eat off, and something to drink. And check the weather.
