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On the desert or in your dining room, an Arizona barbecue for 6 to 16.

As the Arizona sun sets, candles and luminarias light the way to this outdoor dinner party. In the Southwest's low desert, mild March nights are favorite times for such outdoor entertaining. Elsewhere in the West, where fair March weather is less predictable, this picnic menu adapts easily for indoor dining.

This desert dinner party was desined by the Men's League of the Scottsdale Culinary Festival, a fiesta held every February to support the Scottsdale Center for the arts. We've scaled it down to a party for 12 to 16, and also given you the choice of splitting the menu to make 2 separate parties, each to serve 6 to 8. The recipes have many make-ahead steps, and directions for transporting foods, if desired.

The flavors of this meal reflect Arizona's Indian, Mexican, and Anglo culinary heritage. If you serve it as a picnic, choose a site with barbecue facilities or carry along your own gear. Since you will use the barbecue to grill the birds, cook the rice, and reheat many of the other dishes, you will need a lot of grill space--3 grills of about 22-inch diameter.

Spring desert picnic

for 12 to 16 Jicama Appetizer with Lime and Chili Beef and Pork Picado Grilled Birds with Jalapeno Jelly Glaze Black Bean s Maid's Rice Cilantro Slaw Pinon Fingers Bunuelos Baked Apples with Cowboy Cream Wine Beer Sparkling Water

If you serve the meal at home, you can grill the birds on the barbecue on the patio or roast them in the oven. Recipes for beans, rice, slaw, and salad are on page 184. Jicama Appetizer with Lime and Chili To serve 6 to 8, use only 1-1/2 pounds jicama and 1/3 cup lime juice. 3 pounds jicama, peeled 2/3 cup lime juice Coarse (such as kosher) or regular salt Chili powder or cayenne

Cut jicama into 1/8-inch-thick slices or into sticks about 1/2 inch wide and 3 to 4 inches long. If done ahead, package airtight and chill as long as 1 day. To transport, pack jicama and lime juice in an insulated chest to keep cold; bring along salt and chili powder.

To serve, mix jicama in lime juice, then arrange jicama in a bowl, on a platter, or in a basket lined with plastic wrap. Pour remaining lime juice over jicama; sprinkle with salt and chili powder to taste. Makes 12 to 16 servings. Beef and Pork Picado 2 pounds each boneless beef chuck and boneless pork butt or shoulder 2 medium-size onions, cut into wedges 2 medium-size green bell peppers, seeded, cored, and cut into large chunks 2 cups regular strength beef broth 4 medium-size tomatoes, cored and cut into wedges 4 cloves garlic, minced or pressed 1 fresh or pickled jalapeno chili, including seeds, minced 1/4 teaspoon pepper Salt Water

Cut beef and pork, including fat, into about 1- by 1-1/2- by 1-1/2-inch pieces; place in a 5- to 6-quart pan. Cover and cook over medium-high heat to draw juices out of meat, about 10 minutes.

Uncover meat and cook on high heat, boiling until liquid evaporates and stirring occasionally. Add onion and bell pepper; cook meat and vegetables in the rendered fat, stirring frequently, until meat is fairly evenly browned. Add broth, tomato, garlic, chili, and pepper; stir to release browned bits from pan bottom.

Reduce heat to keep liquid at a simmer; cover and cook until meat is tender enough to shred easily when pulled apart with a fork, about 2-1/2 hours.

Uncover and boil over medium-high heat until juices are reduced just below the top of the meat and slightly thickened, stirring more frequently as mixture thickens; add salt to taste.

Serve; or, if made ahead, let cool, cover, and chill as long as 1 day. To transport, keep cold in an insulated chest. Reheat, covered, on low heat or on barbecue grill over medium-hot coals; stir often and add water if needed to prevent sticking. Serve from pan or bowl. Makes 12 to 16 servings in big party menu, 6 to 8 servings in small party menu. Grilled Birds with Jalapeno Jelly Glaze

Barbecue or oven-roast birds. Order quail at your meat market; they are usually frozen but may be available fresh. 12 to 24 (3 to 4 oz. each) quail, or 6 to 8 (about 1-1/2 lb. each) Rock Cornish game hens About 1/2 cup (1/4 lb.) butter or margarine 2 tablespoons lime juice 1 jar (about 7-1/2 oz.) jalapeno jelly Salt and pepper Cilantro slaw (optional; recipe on page 184)

With poultry shears (or have your meatman do it), cut through backbone of quail, or cut game hens in half. Rinse birds; pat dry. To transport, keep birds, butter, and lime juice cold in an insulated chest. Bring jalapeno jelly, salt, and pepper. Also transport the cilantro slaw cold in an insulated chest.

Combine 1/4 cup of the butter and the jalapeno jelly in a 1- to 2-quart pan; stir until melted on medium-high heat or on the barbecue over hot coals. Stir in lime juice; set aside.

To barbecue quail or game hens, sprinkle them lightly with salt and pepper. Place quail (opened flat, bones down) or hen halves (bones down) on a grill about 6 inches above a solid bed of medium-hot to hot coals. (For quail, you should be able to hold your hand at grill level for about 3 seconds before it is uncomfortable; for hens, 8 seconds. Coals should extend beyond area covered by birds.)

Barbecue quail until browned and breast is light pink at the bone (cut to test), 7 to 8 minutes; turn several times and baste frequently the last 5 minutes with jelly mixture, using all of it (coals may flare).

Barbecue hens until browned and breast is no longer pink at bone (cut to test), 30 to 40 minutes; turn several times and baste with jelly mixture the last 15 minutes, using all of it.

To oven-roast quail, melt 2 aditional tablespoons butter in a 12- to 14-inch nonstick frying pan on medium-high heat. Open quail out flat, then add to pan, skin down and without crowding; cook until skin is lightly browned, 2 to 3 minutes. Remove from pan as browned and arrange, bones down and side by side, in 10- by 15-inch baking pans. Brown remaining quail in pan as space permits; if butter scorches, wipe from pan with a paper towel and add more butter, 1 tablespoon at a time, as needed. (At this point, you can cover quail and chill as long as overnight. Bring to room temperature to continue.) Brush quail with jelly mixture and sprinkle lightly with salt and pepper. Bake in a 500 [deg.] oven, uncovered, basting once or twice and using all the jelly mixture, until breasts are light pink at bone (cut to test), 5 to 7 minutes.

To oven-roast game hens, place birds, bones down and side by side, on racks in 10- by 15-inch baking pans. Brush with jelly mixture and sprinkle lightly with salt and pepper. Bake in a 400 [deg.] oven, uncovered, until breast is white at bone (cut to test), 30 to 40 minutes, baste occasionally, using all the jelly mixture.

Line a platter with cilantro slaw, if desired, and arrange birds on top. Makes 12 to 16 servings with big party menu, 6 to 8 servings with small party menu. Baked Apples with Cowboy Cream 4 medium-size Red Delicious apples 1/4 cup each melted butter or margarine, firmly packed brown sugar, and coffee-flavored liqueur Cowboy cream (recipe follows) 2 cinnamon sticks, each about 3 inches, or ground cinnamon

Core apples, then cut into 1/8- to 1/4-inch-thick wedges. Overlap wedges in a buttered shallow 9- to 10-inch round baking dish or pan. Pour butter over apples; sprinkle with brown sugar and liqueur; sprinkle with brown sugar and liqueur. Bake, uncovered, in a 350[deg.] oven until apples are tender when pierced, 35 to 45 minutes. Serve them warm or at room temperature.

If made ahead, let cool, cover, and chill up to 2 days. Transport without insulation.

To reheat, cover and place in a 350[deg.] oven or on the grill over medium coals until warmed, about 20 minutes. Top with cream and cinnamon; spoon into bowls. Makes 12 to 16 servings with big party menu, 6 to 8 with small party menu.

Cowboy Cream. In a bowl, combine 1 cup whipping cream, 1 tablespoon each powdered sugar and coffee-flavored liqueur, and 1/4 teaspoon ground cinnamon. Whip until cream holds peaks. Use, or chill, covered, up to 4 hours. To transport, keep cold in an insulated chest; stir to serve. Pinon Fingers Pinon is Spanish for pine nuts. 1 cup (1/2 lb.) butter or margarine, at room temperature 2-1/4 cups powdered sugar 2 teaspoons vanilla 2 cups all-purpose flour 1 cup pine nuts

In a bowl, cream together butter, 1/4 cup of the sugar, and vanilla. Stir in flour and pine nuts until well mixed. Pinch dough into about 2-tablespoon portions; on a lightly floured board, roll each portion into a rope about 1/2 inch thick. Cut rope into 2-inch lengths.

Place pieces of dough side by side about 1 inch apart on ungreased 10- by 15-inch pans. Bake in a 275[deg.] oven until edges are tinged light golden brown, 25 to 30 minutes. Switch pan positions halfway through baking.

While cookies are still warm and on the pans, evenly sift remaining 2 cups of powdered sugar over them; let cool. Serve; or, if made ahead, cover airtight and hold at room temperature up to 1 week (freeze for longer storage). Transpor cookies in a rigid container. Makes 5 to 6 dozen, enough for 12 to 16 servings with big party menu, or 6 to 8 servings with small party menu. Bunuelos

Make bunuelos from scratch or start with flour tortillas (directions follow). 1/4 cup lard or shortening 2 cups all-purpose flour 1/2 cup lukewarm water 1-1/2 cups sugar 1-1/2 teaspoons ground cinnamon Salad oil

With two knives or a pastry blender, cut lard into flour until fine crumbs form. Sprinkle with water and stir with a fork until dough forms a ball. Knead on a lightly floured board until smooth. Cover dough and let rest at least 20 minutes.

Dividde dough into 12ths; keep covered with plastic wrap as you work; shape each piece into a ball. With a rolling pin, roll each ball on a lightly floured board to form a circule 7 to 8 inches across. Stack rounds, separating with waxed paper.

Combine sugar and cinnamon; set aside.

In a deep 2- to 3-quart pan or a wok, heat 1-1/2 inches oil to 375[deg.] to 400[deg.]

Cut each dough circle into quarters and slip one at a time into oil. Cook without crowding, turning occasionally until golden brown, about 1-1/2 minutes. Lift from oil, draining briefly, then dust with sugar-cinnamon mixture. Repeat until all bunuelos are cooked.

Serve; or, if made ahead, cover airtight and store at room temperature up to 1 day. Bunuelos are fragile; transport them in a rigid container. Makes 12 to 16 servings with large party menu, 6 to 8 servings with small party menu.

Quick bunuelos. Cut 12 flour tortillas (7- to 8-in. size) into quarters. Fry, dust with sugar-cinnamon mixture, and serve as directed above.
COPYRIGHT 1985 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1985 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Mar 1, 1985
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