Hot Dishes

In some parts of the country, private parties seem to be a lost art. Thankfully, that’s not the case here. Yes, some locals prefer entertaining at their country club or at a favorite local restaurant. Or they hire one of the popular caterers in the area. But we were in search of local residents known for their successful dinner parties and homemade food. Here are their signature recipes that never fail to please—plus some tips for reluctant hosts. Bon appetit. Now, let’s party.

A BURGER AND A THEME

Alison Leach, one of Naples’ most popular hostesses, specializes in theme parties, such as her 2005 Ode to Motown and 2006 Tribute to the ’50s. The former private banker is always trying to dream up new, fun ideas—and she must be doing something right. On party nights, guests normally linger until the wee hours at her Park Shore home.

However, while themes vary, one thing is a constant. Leach believes in serving no-nonsense, stick-to-the-ribs foods—dishes such as steamed shrimp, pigs in a blanket, deviled eggs, stone crab claws in season and always, always her signature broiled baby Kobe beef burgers.

"Everybody has come to expect those mini-burgers," she says. "I know my friends would complain if I left them off the menu."

Alison has also discovered that sit-down dinners are no longer de rigueur. In recent years, she’s found that buffets encourage more mingling and stimulating conversation.

"It’s also no secret that doing a buffet makes for a more relaxed hostess," she adds. "Guests like to see that the cook is having a good time, too."

Still, those lavish groaning boards—despite the simple fare—never have a picnic-table, casual appearance.

"You need to present the food as if you were throwing a serious, sit-down dinner," Leach points out. "I always use my best heirloom china, silver and crystal, as well as pretty linens and lavish floral arrangements. That way, even Eisenhower-era comfort food suddenly assumes a party flair."

Baby Kobe Beef Burgers
Serves 100

7 pounds ground Kobe/Wagu beef
21/2 cups grated cheddar cheese
21/2 cups bread crumbs
6 eggs
3 packages chopped frozen spinach,thawed and wrung dry
4 cloves garlic, chopped
3–4 tablespoons Worcestershire sauce
1–2 teaspoons fresh pepper
2 teaspoons salt
Mayonnaise
Pepperidge Farm party rolls or small Parker House rolls

Mix all ingredients except rolls. Form into silver-dollar-size burgers and broil briefly until done. Assemble burgers on rolls spread with mayo. (This recipe allows about three burgers per guest.)

SALAD FOR A CROWD

"Entertaining is one of our favorite things in life," enthuses Pam Cronin, wife of Tom Cronin and co-owner of the Shell Factory & Nature Center in North Fort Myers.

"We know how to have a good time," Tom says. "Pam does a girly-girly party every month for 30 to 40 female friends. Guys aren’t allowed to go, but everyone is invited to our annual Super Bowl event."

That’s when the Cronins go all out serving serious "homemade stuff," according to Tom, such as bratwurst, barbecued steaks and Pam’s famous salad.

"Everybody loves that salad and expects us to serve it," he adds. "It has got a lot more going for it than lettuce and tomatoes."

Salad Bowl on a Plate

Romaine lettuce
Iceberg lettuce
Vadalia onions
Grape tomatoes
Granny Smith apples
Hard-boiled eggs
Maple-flavored thick-cut bacon,cooked
Shredded cheddar cheese
Sunflower seeds
Raisins
Dressing: honey, mayonnaise, Boars Head Deli-Style mustard
Note there are no portions given; it all depends on the number of guests, so plan accordingly.

Chop all salad-bowl ingredients into bite-size pieces but keep separate. Place lettuce on the bottom of salad plates. Then portion other ingredients into pretty little piles. Mix dressing ingredients to taste and serve on the side.

ADVENTUROUS DINNERS

In Linda Stanaland’s case, the apple didn’t fall far from the tree. She was born into a large Italian family and both of her parents were good cooks. Entertaining was a way of life. After she married Dr. Brett Stanaland, a local allergist, it was second nature for her to open up their comfortable Old Naples home to friends and family.

Today Stanaland primarily hosts small (and not so small) dinner parties for up to 18.

A self-described "adventurous cook," she isn’t afraid to experiment, culling recipes from a variety of sources, including www.epicurean.com and her extensive cookbook collection.

"More people should entertain," Stanaland says. "You can show off your home, your cooking and it’s a wonderful way for people to interact."

Appetizers and finger foods are a specialty, she adds, along with one of several pork tenderloin recipes.

"My pecan-crusted pork tenderloin with red onion marmalade, for instance, is always a crowd-pleaser," Stanaland says. "It’s slow baked, easy to do, and it looks and tastes delicious."

Along with this main course, sides often include roasted sweet potatoes or cranberry rice.

"My 16-year-old son, Brett, takes care of dessert," she adds, "usually a cake or individual pastries."

Her bottom-line advice: Plan ahead and choose dishes that don’t require too much last-minute preparation. That way you can enjoy your own parties.

Pecan-Crusted Pork Tenderloin
2 tablespoons packed brown sugar
1 teaspoon vegetable oil
1 medium red onion, sliced and separated into rings
1/4 cup water
1/4 cup balsamic vinegar
1 tablespoon peeled, grated ginger
1 pound pork tenderloin
1/2 cup all-purpose flour
1/3 cup chopped pecans
1/2 teaspoon cracked black pepper
2 large egg whites, lightly beaten
1 tablespoon butter
4 teaspoons finely chopped pecans,toasted

Preheat oven to 200 degrees. Trim fat from pork and slice into eight pieces. Flatten with meat mallet to about 1/2-inch thickness. Place 1/4-cup flour in a shallow dish; mix remaining 1/4-cup flour with pepper and pecans in second dish. And lightly beat egg whites in third dish.

Dredge pork in flour, shake off excess. Dip pork in egg whites, then dredge in pecan mixture, coating both sides.

Over medium heat, melt butter in pan coated with cooking spray. Place pork in pan in single layer and cook for three minutes on each side, or until brown. Transfer to baking pan. Keep warm in oven until ready to serve.

To make red onion marmalade, heat oil in large, nonstick skillet over medium-high heat. Add onion and two tablespoons brown sugar. Cook six minutes or until onion is tender and lightly browned, stirring frequently. Stir in water, vinegar and ginger. Bring to a boil, cook three minutes more and remove from heat.

When ready to serve, top pork with onion mixture and chopped pecans.

SAVORY SEA SCALLOPS

Kimberley Miller loves to entertain on any level.

"I enjoy hosting a cocktail party for a handful of close friends," the Port Royal resident says, "but in recent years, I’ve been involved in dinner parties for up to 600."

It all started when she jumped feet first into the world of charity events.

"I asked myself, ‘What can I do that’s most effective?’" Kimberley recalls, and immediately realized that by utilizing her formidable hostess skills, she could best give back to the community.

A highly successful Hope for Haiti sit-down affair for 30 people was a sure-fire hit, which led to further fundraising ventures. Since then, Seacrest Country Day School and the American Cancer Society are among the groups that have increased their coffers thanks to her organizational and cooking skills.

Whether she is entertaining a dozen guests or 12 dozen, any dinner party she oversees tends to reflect her Pacific Northwest heritage.

"People expect that," the Portland, Ore., native says. "They know I’ll do something with seafood from the Pacific Northwest. I grew up cooking regional specialties … now they’re all the rage."

Large sweet, moist, slightly chewy Pacific sea scallops—not tiny bay scallops—form the basis of one of her best-loved appetizers.

"It’s an easy but delicious way to start a meal," she says.

Northwest Pacific Sea Scallops
Serves 12

2 dozen sea scallops
Chopped garlic
Olive oil
3 tablespoons soy sauce
24 Belgian endive leaves
Cut off bottoms of endive heads and set aside two dozen lightly rinsed and drained leaves.

Sauté two dozen sea scallops in a hot pan with chopped garlic and olive oil until golden brown. Immediately douse with soy sauce and cook for another two minutes to allow scallops to absorb soy sauce. With slotted spoon, remove from pan and place one scallop on each endive leaf.

THE WINNING PIE

Michael Lissack is tough to pigeonhole. Occupations listed on his extensive résumé include realtor, writer, entrepreneur, ethics professor—and pie baker.

"In fact," the two-time candidate for Collier County Commissioner jokes, "if people had tasted my pear-berry pie, I would have won."

Alas, voters weren’t limited to his Mediterra neighbors who enjoy his pastry on a regular basis. But that’s OK, he says. It was those neighbors who helped him hone his already considerable culinary skills and gain a reputation as a first-rate host.

"When you move to Naples, into a brand-new community, it’s like going to college," Lissack says. "Everybody is new." And he was among the newest.

"I was the third person to buy into Mediterra," he says, "sight unseen. I was on vacation in the South of France and bought my property over the Internet, using my Diner’s Club card."

Eventually, he adds, residents started entertaining one another in order to get acquainted. "Then you get invited and you need to reciprocate."

Soon he made the A-list, and invitations to his lavish but informal gatherings became sought-after treasures.

A typical dinner party might include a simple salad followed by a salmon main course. And nine out of 10 times, he makes his special fruit pie for dessert.