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Today is my cousin Diane’s birthday and, like all women of a certain age, she is 39 once again. Edward’s big day is in November so he gets a warm autumn dinner. Mom’s is in January and we celebrate with hearty fare. My birthday is in May and this year, I did something I never did before. I hired Feast Your Eyes Catering to prepare a fabulous barbecue for 20 of our closest friends.
Birthdays are special and the meal should include the honoree’s favorites. My friend Lee Schwartz of South Philadelphia was born in July and he and his wife Joan have a son Brian who was born on the Fourth. They always hold a special party by the swimming pool on America’s birthday.
Brian’s Aunt Debbie, who also lives in South Philly, always brings a macaroni salad with shrimp to Brian’s bash. I recently played with the recipe and came up with a new twist on an old American favorite. Summer birthday parties should feature foods in season. Round out the recipes by adding a loaf of bread, a green salad, bottles of red and white wine and birthday cake from a favorite bakery.
Including a fresh fruit salad is an option since the Jersey blueberries have been scrumptious and at a good price. I also like to add chunks of pineapple and watermelon.
July is the hottest month in Philadelphia so keep the menu light, tasty and cool. August brings the dog days and by that time I usually ask, "Is it October yet?"
Macaroni Salad
Ingredients:
1 pound of elbow macaroni, cooked according to package directions
1 small red onion, diced
2 ribs of celery, diced
1 red pepper, seeded and diced
1/2 pound of cooked baby shrimp
Kosher salt and freshly ground black pepper, to taste
1/2 cup of olive oil
4 tablespoons of white balsamic vinegar
1 teaspoon of truffle essence
Directions:
Place the macaroni in a large bowl. Add the remaining ingredients and toss well. Chill overnight. Bring to room temperature before serving.
Serves six.
Chicken with Tuna Sauce
Ingredients:
2 pounds of boneless skinless chicken breasts
1 cup of dry white wine
2 fat bay leaves
8 peppercorns
2 (8-ounce) cans of imported Italian tuna, in oil
2 tablespoons of tiny capers, rinsed and drained
1 tin of anchovies
Juice of 1 lemon
1/2 cup of olive oil
Directions:
Place the chicken in a large skillet. Pour in the wine and add water to cover. Add the bay leaves and peppercorns. Bring to a boil. Lower to a simmer and cook for about 10 minutes. Remove from the skillet and place on a large platter. When cool, cover with plastic wrap and chill.
Place the remaining ingredients, except the oil, in a food processor. Process until smooth. With the motor running, pour in the oil. The sauce should thicken.
Place in a bowl and cover with plastic wrap. Chill.
Take out both dishes one hour before serving time. Top the chicken with a good-size dollop of the tuna sauce.
Serves six.
Note from Phyllis: This is a twist on the classic Italian veal with tuna sauce. Veal is costly so I often substitute chicken.
Top the sauce with some chopped parsley, if desired.
Green Beans with Garlic and Shallots
Ingredients:
1 pound of green beans, trimmed
4 tablespoons of olive oil
4 fat cloves of garlic, sliced
1 shallot, minced
Kosher salt and freshly ground black pepper, to taste
Directions:
Bring a large pot of salted water to boil. Add the green beans, lower the heat and simmer for about 10 to 15 minutes. Drain in a colander and run under cold water. Drain again and set aside.
Heat the oil over medium in the same pot. Add the garlic and shallot and sauté for a few minutes. Return the beans to the pot and sauté until heated through. Add the salt and pepper.
Serves four to six.
Note from Phyllis: These beans are delicious hot, at room temperature and cool.
Add strips of roasted red peppers, if desired.
