HOUSTON – Make entertaining a breeze this summer with help from Tim Laird, America’s CEO – that’s chief entertaining officer.
With more than 25 years of experience in the hospitality industry, he’s become an authority of all things entertaining – from happy hour cocktails to gourmet bites and sweet desserts.
Laird now travels the country sharing his ideas to help make entertaining fun and easy for everyone.
He recently stopped by Houston Life to share his party spread to kick off Memorial Day weekend.
Every good party starts with a fun beverage, Laird recommends his michelada.
Michelada
In a pint glass, with ice add, rimmed with Tajin add:
1 part Zing Zang Michelada Mix
3 parts beer
Garnish with a lime wedge.
Then, impress your party guests with a new twist on the classic barbecue menu and a delicious dessert with a sweet berry twist.
Build-Your-Own-BBQ in a Cup
In the bottom of a cup, add a large spoonful of your favorite pulled pork or Hickory Smoked Mac and Cheese. Then, add your favorite toppings such as:
- Baked beans
- Coleslaw
- Jalapenos
- Pickles
- Banana peppers
- Crushed pork rinds
- BBQ sauce
Note: You can use your own recipes to make the BBQ, Mac and Cheese, Baked Beans, and Coleslaw or, to save time, buy these items pre-made.
Hickory Smoked Mac and Cheese
Makes: 6 servings
1 tablespoon unsalted butter, for greasing
16 ounces elbow macaroni
1/3 cup unsalted butter
¾ cup grated yellow onion
6 tablespoons all-purpose flour 4 cups whole milk
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
10 ounces grated sharp cheddar, divided (2½ cups)
10 ounces grated Monterey Jack, divided (2½ cups)
Preheat a smoker to 225°F. Grease a 10-inch cast iron skillet, individual ramekins, or an 11 × 7-inch baking pan with the butter and set aside.
Cook the macaroni to al dente according to package directions. Drain it and set aside.
In a large saucepan over medium heat, melt the butter. Add the onion and cook for 5 to 7 minutes, until the onion is translucent. Whisk in the flour until combined. Slowly whisk in the milk until all the ingredients are incorporated. Add the salt and pepper.
Bring to a boil, stirring constantly, and cook until the mixture thickens, about 5 minutes. Stir in half of the cheddar and half the Jack until the cheeses are melted. Add the macaroni, stirring to combine.
Pour the mixture into the prepared skillet. Sprinkle the top with the remaining cheddar and Jack cheeses. Place the skillet in the smoker and cook for 1 hour, until the mac and cheese is brown and bubbling. Serve warm.
Note: If you don’t have a smoker, you can turn your grill into one by making aluminum foil pouches with wood chips. You’ll need 16 ounces of wood chips and two (12 × 12-inch) pieces of foil. Put 8 ounces of wood chips in one piece of the foil and seal. Repeat with the remaining chips and foil. Poke holes in the pouches and place them directly over the heat. Place the skillet over indirect heat, next to the pouches, and smoke as directed above. Alternatively, bake the mac and cheese in the oven at 350°F for 30 minutes.
Texas Fresh Berry Shortcake
Makes: 6 servings
Filling:
2 cups hulled and quartered strawberries
2 cups blueberries
4 tablespoons granulated sugar
Whipped cream: 1½ cups heavy whipping cream 1 tablespoon powdered sugar 1 teaspoon bourbon
Shortcake: 2 cups all-purpose flour, plus more for dusting
2½ teaspoons granulated sugar 2 teaspoons baking powder ¾ teaspoon kosher salt 1½ cups plus 1 tablespoon heavy cream, divided
Halved strawberries, for garnish
Blueberries, for garnish
6 mint sprigs, for garnish
To make the filing: in a medium bowl, combine the strawberries and blueberries with the granulated sugar. Set aside.
To make the whipped cream, in a stand mixer fitted with the whisk attachment (or in a bowl with an electric hand mixer), whip the cream on high until soft peaks form. Add the powdered sugar and bourbon and continue whipping until stiff peaks form.
Preheat the oven to 425°F.
To make the shortcake, whisk the flour, sugar, baking powder, and salt together in a large bowl. Pour in 1½ cups of the cream and stir until the dough is combined. Turn the dough out onto a well-floured work surface. Knead the dough for about 30 seconds, just until it comes together. Shape dough into a 3 x 18-inch rectangle. Cut the dough into six (3-inch) squares. Transfer to a baking sheet lined with parchment paper.
Brush the tops of the shortcakes with the remaining 1 tablespoon of cream.
Bake on the center rack in the oven for 15 to 18 minutes, until golden brown. Cool on the baking sheet for a few minutes before assembling the dessert.
To assemble, slice the shortcakes in half horizontally. Place the bottom halves on serving plates or in cups. Spoon some of the berry filling over each bottom half, add a big dollop of the whipped cream on top of each, and then top with another shortcake half. Add a few of the strawberries and blueberries on top and another dollop of the whipped cream, and garnish with the mint sprigs.
Reprinted with permission from The Bourbon Country Cookbook by David Danielson and Tim Laird, Agate Surrey, 2018.