Countdown to Fireworks

We all know that throwing a party can be hectic, especially when it’s on a busy holiday. But you don’t have to sacrifice the entire weekend to pull it off.

With a little planning, the whole thing can be a breeze, involving just a couple of chores a day. The secret is making a good list.

The first thing I do when I’m planning a party is write out the menu and put it in a spot where it’s easy to refer to, usually on the fridge door.

Your goal should be to do as much as possible before the party.

To make the process more manageable, spread the preparation over two or three days. Begin by looking at the recipes to see what can be done ahead, then write it out: three days before, two days before, up to the day of the party.

First, plan to do all of your shopping two or three days ahead. This gives you plenty of time to check your staples, put all the groceries away and clean the vegetables and store them in the fridge to crisp. You even have time to get rid of all those plastic bags.

Next, look over your recipes and see what you can prepare ahead.

Some things should be done in advance because they’ll store well or even improve with time. The Corn and Black Bean Salad is a good example. It tastes better the second and even third day because the flavors have a chance to meld. Just make sure it is tightly covered and refrigerated the whole time.

Other things are done in advance because you don’t want to bother doing them at the last minute. I always fry the tortilla chips a day ahead because I don’t like the smell of frying in the house on the day of the party. Store the fried chips in a brown paper bag so they will stay crisp.

On the other hand, some things must be done at the last minute. The Chipotle Guacamole for the stuffed mushrooms will discolor if you fix it the day before. You can safely prepare it the morning of the party as long as you seal it very tightly--that and the acidity from the lemon juice will keep it a bright green.

And you wouldn’t want to heat the Queso Fundido too far in advance because the cheese will harden if it cools. Do that at the very last minute--five minutes before you’re ready to begin to serve it.

Once the party begins, don’t be shy about asking people to help. Most people are willing to pitch in and make the drinks or man the grill.

After guests begin their drinks and appetizers, the steak can be put on the grill. Flank steak is best cooked to rare or medium rare; longer cooking will toughen the meat. Use tongs to turn the meat; a fork will poke holes in the steak and allow the juices to escape. Let the steak stand 10 minutes before carving to allow the juices to settle so you will not lose them during slicing. One of the secrets of a tender flank steak is to slice it diagonally across the grain into very thin slices.

Warm the tortillas on the grill to really give them a smoky flavor. Ask someone at the party to handle this so you won’t be tied up at the grill. Serve the salsa and the tray of prepared vegetables along with the tortillas and flank steak.

When it’s time for dessert, put scoops of vanilla ice cream in an iced bowl and serve the toasted pound cake and macerated fruit alongside.

One more item for your list: Don’t forget to sit back and enjoy the fireworks.

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MENU

Watermelon Cooler (Agua de Sandia)

Molten Cheese and Sausage With Fried Tortilla Chips (Queso Fundido con Chorizo)

Grilled Portabello Mushrooms with Chipotle Guacamole

Grilled Flank Steak With Corn Tortillas and Trimmings and Salsa Cruda

Corn and Black Bean Salad

Grilled Fruit With Toasted Poundcake

SHOPPING LIST

Anisette

6 apricots

4 avocados

2 (15-ounce) cans black beans

1 pound Jack cheese

1 1/2 pounds panela cheese

1 pound chorizo

2 bunches cilantro

Club soda

8 ears corn

Ice

2 pints vanilla ice cream

Lemons

Iceberg lettuce

Limes

2 bunches mint

12 (2-ounce) portabello mushrooms

2 bunches green onions

2 onions

4 red onions

Orange-flavored liqueur

6 peaches

2 (7-ounce) cans chipotle peppers

4 poblano peppers

2 serrano peppers

6 plums

2 (12-ounce) pound cakes

1 1/2 pounds queso fresco

2 (1 1/2- to 2-pound) flank steaks

Tequila (optional)

4 tomatoes

2 (1-pound) packages corn tortillas

1 (16-pound) watermelon

STAPLES LIST

Ground cumin

Cumin seeds

Freshly ground pepper

Garlic

Oil

Olive oil

Mexican oregano

Sugar

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PARTY CHECKLIST

THREE DAYS BEFORE:

Count and organize plates, silverware, linens and serving pieces.

Count chairs.

Organize bar: beer, soft drinks, fruit juices and mixers.

Decide how to serve: buffet or at table?

Arrange entertainment for kids.

Arrange for help cooking and serving.

TWO DAYS BEFORE:

Clean house.

Do all grocery shopping.

Make sugar syrup for Watermelon Cooler.

Prepare Corn and Black Bean Salad.

Organize music.

Primp backyard.

Arrange umbrellas or tenting if day party; candles and lighting if night.

ONE DAY BEFORE:

Make chorizo mixture for Queso Fundido and refrigerate. Shred cheese and chop onion and cilantro garnish.

Fry tortilla chips.

Prepare watermelon puree and make melon balls for Watermelon Cooler. Juice lemons. Cover and refrigerate.

Prepare grilled fruit. Cover and refrigerate.

Prepare spice rub for flank steak. Score flank steak and rub spices into meat. Cover and refrigerate.

Pick up flowers.

Arrange for help.

NIGHT BEFORE:

Set tables. Organize serving pieces.

Pray for good weather.

MORNING OF PARTY

Prepare Chipotle Guacamole for stuffed mushrooms, cover and chill.

Assemble individual Queso Fundido casseroles. Cover and refrigerate.

Prepare Salsa Cruda. Cover and refrigerate.

Toast poundcake. Slice lettuce and onions for flank steak garnish. Cut up lime wedges. Arrange all on platter, cover and chill.

Check on ice and stock drink coolers.

Take dogs to sitter.

Set up several trash cans.

1 HOUR BEFORE PARTY

Light grill. Have a cold one.

30 MINUTES BEFORE PARTY

Grill mushrooms and assemble on platter.

5 MINUTES BEFORE PARTY

Heat Queso Fundido casseroles.

DURING PARTY

Finish Watermelon Cooler drinks.

Grill flank steak while appetizers are being served.

Warm tortillas on grill.

Serve Corn and Black Bean Salad.

Serve ice cream with grilled fruit and poundcake.

Watch fireworks.

Watermelon Cooler (Agua de Sandia)

Active Work and Total Preparation Time: 35 minutes plus 1 hour 30 minutes chilling

2 cups sugar

2 cups water

1 (16-pound) watermelon

1 cup lemon juice

Tequila (optional)

Ice cubes

Club soda

* Combine sugar and water in saucepan and bring to boil. Cook until clear, about 1 minute. Remove from heat and cool. Cover syrup and chill 1 hour or until ready to use.

* Cut off 6-pound piece of watermelon and, using melon scoop, form melon balls. Place in covered container and chill until party time.

* Cut fruit from remaining rind and puree. You should have about 8 cups puree. Cover and chill 1 hour or until party time.

* To make drinks, fill each glass 2/3 full with watermelon puree, 2 tablespoons simple syrup or to taste, 1 tablespoon lemon juice and 1 shot tequila, if desired. Add a few ice cubes and top off glass with club soda. Stir in several watermelon balls.

12 to 14 servings. Each of 14 servings: 180 calories; 5 mg sodium; 0 cholesterol; 1 gram fat; 44 grams carbohydrates; 2 grams protein; 0.75 gram fiber.

Molten Cheese and Sausage (Queso Fundido con Chorizo)

Active Work Time: 15 minutes * Total Preparation Time: 30 minutes

4 cloves garlic, minced

1 cup chopped onion

4 teaspoons oil

1 pound pork chorizo

3 cups shredded Jack cheese

3 cups shredded panela cheese

1/4 cup chopped green onions

2 tablespoons chopped cilantro

Fried Tortilla Chips

* Saute garlic and onion in oil in nonstick skillet over medium heat 2 to 3 minutes. Remove casing from chorizo. Add chorizo to skillet. Saute, stirring chorizo to break up, until no longer pink, about 5 minutes.

* Spoon 2 tablespoons chorizo mixture into bottom of each of 6 (16-ounce) oval baking dishes. Sprinkle combination of 1/2 cup Jack cheese and 1/2 cup panela cheese over chorizo in each casserole. Spoon dollops of remaining chorizo mixture over top of each.

* Place casseroles on back of grill to melt cheese or bake at 400 degrees until cheese is melted and begins to brown around edges, 10 to 15 minutes. Sprinkle each casserole with green onion and cilantro. Serve with Fried Tortilla Chips.

12 servings. Each serving, casserole only: 355 calories; 931 mg sodium; 70 mg cholesterol; 29 grams fat; 2 grams carbohydrates; 21 grams protein; 0.12 gram fiber.

Fried Tortilla Chips

Active Work and Total Preparation Time: 30 minutes

2 (1-pound) packages corn tortillas

3/4 cup oil

Coarse salt

* Cut tortillas into 8 wedges each. Pour oil 1/8 inch deep in heavy 10-inch skillet and heat over medium-low heat. When hot, add single layer of tortilla wedges and fry until browned on 1 side, 1 to 2 minutes. Sprinkle with salt while frying. Turn tortillas and brown second side. Drain on paper towels. Repeat until all tortilla wedges are browned. Store in paper bag.

12 servings. Each serving: 400 calories; 213 mg sodium; 0 cholesterol; 21 grams fat; 48 grams carbohydrates; 5 grams protein; 0 fiber.

Grilled Portabello Mushrooms With Chipotle Guacamole

Active Work Time and Total Preparation Time: 20 minutes plus 15 minutes standing * Vegetarian

The chipotle guacamole can be made several hours ahead, covered and refrigerated.

12 (2-ounce) portabello mushrooms

1/4 cup olive oil

1/4 cup lemon juice

2 teaspoons salt

Freshly ground pepper

4 avocados

2 to 3 canned chipotle peppers, minced

1/3 cup minced onion

1/3 cup grated queso fresco

* Clean mushrooms with damp paper towel. Cut off stems and discard; set caps aside.

* Combine oil, 2 tablespoons lemon juice, 1/2 teaspoon salt and pepper to taste. Brush mushroom caps with marinade and let stand 15 minutes.

* Grill mushrooms gill side up over medium heat on covered grill until tender, 5 to 6 minutes. Pat excess moisture from center of mushrooms with paper towel and place gill side up on serving platter.

* Cut each avocado in half and remove pit. Peel and mash with fork in bowl. Stir in chipotles, onion, 2 tablespoons lemon juice and 1 1/2 teaspoons salt.

* Spoon avocado mixture onto mushrooms. Sprinkle each with queso fresco.

12 to 14 servings. Each of 14 servings: 191 calories; 427 mg sodium; 3 mg cholesterol; 17 grams fat; 10 grams carbohydrates; 4 grams protein; 3.07 grams fiber.

Corn and Black Bean Salad

Active Work and Total Preparation Time: 45 minutes plus 2 hours chilling * Vegetarian

4 poblano peppers

8 ears corn

2 (15-ounce) cans black beans, drained and rinsed

1 cup minced red onion

1 cup minced cilantro leaves

1/2 cup oil

1/2 cup lime juice

1/2 teaspoon ground cumin

4 cloves garlic, crushed

3 teaspoons salt

1 cup crumbled queso fresco

* Place peppers on wire rack set over gas flame and roast, turning to blacken, until peppers are charred on all sides, 8 to 10 minutes. Or, place under broiler and broil until blistered on all sides. Place in paper bag and let stand 10 minutes until peppers collapse and skin is easy to remove. Peel, seed and chop. Set aside.

* Remove husks and silk from corn. Blanch corn in boiling water 2 minutes. Remove to bowl of ice water to shock. Pat ears dry with paper towels. Cut kernels from cobs and place in mixing bowl. You should have about 8 cups.

* Add beans, peppers, onion and cilantro to corn and toss.

* Combine oil, lime juice, cumin, garlic and salt and pour over corn mixture, tossing to coat. Cover in serving bowl and chill several hours or up to 2 days for flavors to blend. When ready to serve, sprinkle with queso fresco.

12 to 14 servings. Each of 14 servings: 203 calories; 561 mg sodium; 5 mg cholesterol; 10 grams fat; 24 grams carbohydrates; 8 grams protein; 1.80 grams fiber.

Grilled Flank Steak With Corn Tortillas and Trimmings

Active Work and Total Preparation Time: 25 minutes plus 40 minutes standing

Scoring the flank steak tenderizes it and allows the marinade to be absorbed more thoroughly.

2 (1 1/2- to 2-pound) flank steaks

1/4 cup lime juice

2 teaspoons cumin seeds, crushed

2 teaspoons coriander seeds, crushed

2 teaspoons Mexican oregano leaves

4 teaspoons salt

8 cloves garlic, minced

12 green onions

24 corn tortillas

Shredded lettuce

2 small red onions, slivered

Salsa Cruda

Lime wedges

* Make 1/8-inch diamond cuts over surface of flank steaks on both sides. Brush both sides with lime juice.

* Combine cumin, coriander, oregano and salt. Toss garlic with spices until blended. Rub spice mixture on both sides of steaks. Cover and marinate 30 minutes or up to 1 day in refrigerator.

* Grill steaks over high heat to sear, 4 to 5 minutes. Turn and cook second side to desired degree of doneness, 3 to 4 minutes for rare. Remove from grill to carving board and let rest 10 minutes. Grill green onions 4 minutes, turn, and grill until hot and slightly charred, 2 more minutes. Slice steaks diagonally across grain into very thin slices.

* Place each tortilla on hot grill until lightly browned, about 1 minute each side. (Can be kept warm in a cloth napkin or kitchen towel).

* To serve, place a few slices of meat in center of toasted tortilla. Top with lettuce, slivered onions and Salsa Cruda. Serve each with grilled onion and lime wedge to squeeze over top.

12 servings. Each serving: 237 calories; 916 mg sodium; 33 mg cholesterol; 5 grams fat; 26 grams carbohydrates; 21 grams protein; 0.21 fiber.

Salsa Cruda

Active Work and Total Preparation Time: 10 minutes plus 30 minutes standing

4 tomatoes, diced

1/4 cup minced onion

1/2 cup chopped cilantro

4 cloves garlic, minced

1 serrano pepper, minced

Juice of 2 limes

2 teaspoons salt

* Combine tomatoes, onion, cilantro, garlic, serrano, lime juice and salt. Cover and let stand 30 minutes for flavors to blend. Chill until serving.

2 cups. Each tablespoon: 3 calories; 148 mg sodium; 0 cholesterol; 0 fat; 1 gram carbohydrates; 0 protein; 0 gram fiber.

Grilled Fruit With Toasted Poundcake

Active Work and Total Preparation Time: 25 minutes plus 30 minutes standing

It’s best to leave the fruit unpeeled when you’re grilling it to help hold the flesh together. Fruit can be grilled a day ahead, covered and refrigerated. Cake can be grilled several hours ahead.

6 peaches, cut in half and pitted

6 plums, cut in half and pitted

6 apricots, cut in half and pitted

Oil

1/3 cup sugar

1/4 cup anisette liqueur

2 tablespoons orange-flavored liqueur

1/4 cup lemon juice

2 (12-ounce) pound cakes, each cut into 6 slices

2 pints vanilla ice cream

* Lightly brush cut sides of fruit with oil. Place on grill, cut side down, and grill over medium heat until lightly browned, 3 to 5 minutes. Turn and grill until fruit is tender yet not mushy, 3 to 5 minutes. Remove from heat and cut halves in half.

* Toss cut-up fruit in bowl with sugar, anisette, orange liqueur and lemon juice. Cover and let stand at least 30 minutes for flavor to develop.

* Lightly grill pound cake slices over medium-high heat until toasted, 1 to 2 minutes per side. To serve, place cake slices on dessert plates and top each with small scoop ice cream. Spoon grilled fruit over top.

12 servings. Each serving: 478 calories; 247 mg sodium; 135 mg cholesterol; 24 grams fat; 60 grams carbohydrates; 6 grams protein; 0.64 gram fiber.

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Linens and serving fork in cover photo from Bristol Kitchens stores.