#03-04 Afternoons Alfresco - Frolicsome Fun

Hello people, and welcome back to my blog. This week on the show we’re putting that picnic together. Yes, it’s finally time to collect our food and go out into the wilderness – or at least one of New York’s beautiful parks and enjoy alfresco dining.

Successful picnics are all about planning. Here’s what you need to help make your picnic go smoothly:

A hamper to carry your food and supplies

A ground cover

Plates (I like melmac)

Cups (collapsible ones are great for small hampers)

Flatware and napkins (for these I use disposable. Less to wash and carry home)

Handiwipes (for cleaning fingers after eating messy finger foods)

A cold pack (for keeping food cool from kitchen to picnic grounds)

Ant stakes (to anchor your ground cover and repel those hungry little critters)

And of course your food!

When packing your hamper, be sure not to pack the ant stakes with the food – we don’t want to contaminate our meal! Put them in a plastic bag and attach them to the handle with a twist tie. Then they won’t be forgotten but will be kept a safe distance from lunch.

If you’re packing a picnic for a crowd you’ll probably need at least two hampers – one for the food and one for the supplies. This is a wonderful opportunity to flirt! Get one of the big strong men from the party to help you carry everything.

Picnics are wonderful for children. They don’t have to mind their manners so much and spills aren’t such a tragedy. Make it a nature appreciation picnic and explore what the out-of-doors has to offer with your kids. Who knows, you may learn something too! 

Another fun recipe for picnics is my potato salad. You can find it in my book, Brini Maxwell’s Guide to Gracious Living. It’s available right here on my site!

#03-03 Nuts, Poultry and You - Almond Chicken

Hello people, Brini here with another episode for your enjoyment! This week it’s all about chicken. We’re making one of my favorite recipes for my picnic with Mary Ellen. It’s called almond chicken and here’s how it’s made:

You’ll need:

12 chicken legs
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
1/4 tsp poultry seasoning
3 eggs
2 Tbsp milk
1 cup slivered almonds
1/4 cup butter

Preheat the oven to 350. Then combine the flour, salt, pepper and poultry seasoning in a bag and in a bowl, combine the milk and eggs. Place each leg in the bag alone and shake to coat with the flour mixture. After dredging in the flour dip the legs in the egg the egg mixture and then in the almonds. The surface of the chicken should be coated in almonds. Then place the legs in a well greased baking pan and put a pat of butter on each leg. Bake covered for about 3 hours. This recipe can also be made with two fryers cut into pieces.

#03-02Heavenly Hors D'oeuvres - Develed Eggs

Hello people. This week on the show we begin a 3 part series from an episode about picnics. I've always loved eating alfresco and in this episode we're making my deviled eggs. They're just delicious. Here's how:

You'll need:

1 dozen hard boiled eggs
2 Tbs. mayonnaise
1 Tbs. white vinegar
1 tsp. dry mustard
1 1/2 tsp. Worcestershire sauce
3/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika
1/4 cup grated sharp cheddar cheese
Chopped fresh chives for garnish

Shell the eggs, cut them in half lengthwise, remove the yolks to a large mixing bowl and set the whites aside. Mash the yolks with a fork, and then add the rest of the ingredients except for the chives. Blend well. Fill the whites with the yolk mixture and garnish with the chives.

These nibbles are just delicious for summer parties and brunches. You can find this, and other delightful recipes and ideas in my book. If you haven't already, be sure and pick it up!

#03-01 The Caipirinha - The Brazillian Bomb

Hello people, and welcome to the first episode of our third season! This week I'm featuring segments from the Fire Island episode of the show. It was taped during the summer of 1998 in the idyllic community of the Pines on that little strip of barrier beach on the southern shore of Long Island called Fire Island. I had a delightful guest on that show. His name is Jonathan Stout and he was an international flight attendant who flew the Brazil route. He had some wonderful ideas for a Brazilian themed party. One of them was the caipirinha. It's a delicious cocktail made with Cachaca. Here's the recipe: 

You'll need: 

5 to 6 pieces of cubed lime

2 to 3 teaspoons of instant dissolving sugar

Cachaca 

Place the lime in a rocks glass and add the sugar. Crush the lime and sugar with a pestle until you have a pulpy, syrupy mix, then fill with the Cachaca. 

 
This drink is just delicious at summer parties. When we debuted it back in 1998 it was still rather low on the radar, but now you can find it in most bars.