Tuesday, July 1, 2014

Dealing w/ Leftovers (Summer 2014):

~ A Few Notes for the Summer Season ~
By Rick of The Private Professionals

With the Fourth of July now upon us the summer season is in full swing. Pool parties, summer soirees, & back yard BBQ's abound. Indeed, the party season is heating up, so we have a few notes to help in the process.

First, a quick personal message…    Recent events have given me pause & created a deep desire to recommit to my efforts within The Private Pro's.  As a result, I find myself more engaged & excited for the days ahead. I realize how important your events are to you, so we're highly committed to ensure a level of service that's of the highest standard for the industry.

In that spirit, we've updated our website, completely revised the party planner, expanded our team with top talent, & have recently launched a party blog to archive past newsletters & relevant content (see http://theprivatepros.blogspot.com).
Included in this period of transition, between now & labor day I'll also be changing my email. I can always be reached through Rick@ThePrivateProfessionals.com. But my AOL account will only be occasionally monitored once we pass through the end of summer. 

As to the parties we engage, one question we always run into is what to do with all the leftovers? Of course, some things keep well & make a great bite for the following days. Desserts are always a welcome treat at your next office meeting. But a few other items aren't so obvious. My suggestion is to "repurpose."  What can I say, I hate waste. ;-)

Guests may want to take a doggie bag. It's always appreciated if your staff can take a plate home with them. But there are a few items that do well if you think outside the box.  

Veggie Platter - always a necessary item for any party. but more often it's the one thing that usually provides leftovers.  However, this makes an excellent base for a stir fry in the days to come. Just add some chicken, beef, &/or shrimp, then dress it up w/ a little seasoning or sauce, & you have a quick & easy dinner that will last a couple nights.

Fresh Fruit - obviously fruit needs no embellishment. It's perfect as it is. But what if you have too much & it will soon go bad? I like to chop it up, bag it, then throw it in the freezer. On a hot summer afternoon, blend this w/ some fruit juice & frozen yogurt for a refreshing smoothie. It's also great to use later for a mid-afternoon margarita.

Chicken - left over chicken is almost always dry when you reheat it. So rather than use it as is, just shred it & use it for chicken salad (personally, I love curry chicken salad). This adds back in some moist ingredients & makes a perfect snack for a warm summer day.  

Salmon - just like chicken, left over salmon can be very dry & unappetizing.  However, it's great when used in salmon cakes! People love them & they're very easy to prepare. I'm a big fan of Ina Garten's recipe: http://www.foodnetwork.com/recipes/ina-garten/salmon-cakes-recipe.html

There are a thousand suggestions like this but you get the idea.

Just keep in mind there are a few things that really can't be salvaged. Bread that has been out will be stale by the time you go to bed. It's great to feed the birds, but other than croutons it's not good for much else. Any salad that has been dressed is worthless as well. And all condiments that have been out might be best if disposed of (particularly mayo-based items). This isn't as much of a problem in winter, but for the summer months it's best to stand on the side of caution.
Sodas & Beer - You can go ahead & toss any sodas that have been opened & closed several times (they'll lose their fizz by morning). Also, any beer or sparkling drinks that have been iced will need to be refrigerated. If chilled, then warmed, then chilled again, then almost without question you'll end up w/ flat beer. In line with this, be sure to store any leftover sodas, beer, or wine in a place that has a stable temperature. A garage or laundry room is generally a bad option.


Aside from food, the summer season also lends itself to some pretty fun drinks! For a casual outdoor affair, tropical flair is the name of the day. Margaritas, Mojitos, & rum based drinks are always safe bets. You may also want to consider a sampling of seasonal beers. As for wine, pinot grigio, sauvignon blanc, & sangria are perfect compliments to a pool side soiree.  

1 shot (4ct) Tequila
½ shot (2ct) Triple Sec
Finish w/ Sours or Margarita Mix & a Squeeze of Lime.

Shake hard or Blend. Serve up or on the rocks.
Garnish w/ lime. Salted rim of glass is optional (always ask).

For an alternative, blend w/ frozen strawberries or mango.

'Lightly' Muddle Fresh Mint in about 2 shots of simple syrup.
Squeeze in 1 Lime Wedge.
Pour 1 ½ shot (6ct) Amber or Light Rum.

Serve over Ice - Finish w/ Seltzer & Stir.
Garnish w/ additional Mint Sprigs if desired.

1 shot (4ct) Rum (Light or Amber, it doesn't matter).
Blend w/ Ice & Frozen Daiquiri Mix (or shake if served up).

From Scratch: finish w/ Sours, Fruit, Squeeze of Lime, & Sugar.
Add ice, blend until smooth, & garnish w/ cut fruit.

½ shot Vodka (preferably Stoli-O).
½ shot Triple Sec (or Liq. 43).
Finish w/ O.J. & Cream.
Shake & serve over ice as a drink. Float Grand Marnier.
Even better if you add Ice Cream & Blend.

Pina Colada:
1 shot (4ct) Rum (preferably something smooth & amber).
1 part Cream of Coconut (preferably Cocoa Lopez).
2 parts Pineapple Juice.

Blend w/ Ice until Smooth. Add a scoop of ice cream to make it awesome. Garnish w/ a cherry & orange, or a wedge of pineapple.


If there's anything we can do to be of assistance then please don't hesitate to call.

In fact, if you're able to give us a quick shout out in any form then it would be deeply appreciated (please pardon the shameless self-promotion!).  J

In the meantime, we hope everyone has a great summer.

Rick D~

Online: www.ThePrivateProfessionals.com

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