My yearly food calendar tells me that Wednesday, April 23 is being celebrated as National Picnic Day.
The most popular of images to come to mind when one sees or hears the word picnic is a gingham cloth, usually red and white checkered, spread across a grassy field underneath a large tree upon which has been placed an assortment of dishes such as fried chicken, hot dogs, hamburgers, macaroni salad, potato salad and cole slaw.
Usually reserved for special occasions such as a Family Reunion, Memorial Day, The Fourth of July and Labor Day, the word picnic is of French origin dating back to the mid-18th century. Derived from “pique nique,” a picnic originally referred to any social gathering where guests would “pick” dishes to bring along to contribute to the menu.
According to Webster's World Encyclopedia 2002, the affordable casual picnic was gradually elevated to a trendy form of social entertainment. “They became so popular in nineteenth century Britain that a special Picnic Society was established in London. Its members met regularly for dinner but prior to doing so, drew lots to determine who was to bring what for the meal.”
In recent years, the picnic has become synonymous with eating outdoors, however, eating beneath clear blue skies shaded by a large leafy tree is not the only setting available to avid picnickers. The beach, a campground or state and local parks, many of which have playground equipment, swimming facilities, basketball and tennis courts and picnic tables, are suitable alternatives to the modern day picnic's country setting.
So what are you waiting for? I'm going on a picnic and I'm bringing turmeric chicken and tomato rice. And what are you bringing? A salad would be nice!
Turmeric Chicken
Ingredients:
- 2 pounds chicken pieces
- 1 ½ teaspoon turmeric powder
- 1 ½ teaspoon salt
- ½ teaspoon pepper
- ½ cup oil
- 1-teaspoon sugar
- 1 large onion, sliced and separated into rings
Directions:
Dry the chicken with paper towel. Combine turmeric, salt and pepper in a small bowl. Mix chicken with turmeric mixture to coat evenly, let sit for 20 minutes.
Heat oil in wok. Cook chicken over high heat until lightly browned, about 5 minutes. Reduce heat to medium and fry chicken, stirring frequently, for 10 minutes.
Add sugar and onion rings and continue cooking, stirring frequently, until onion is golden brown and chicken is thoroughly cooked, about 10 minutes. Remove chicken and onions to a paper towel lined plate to drain. Store in airtight container.
Tomato Rice
Ingredients:
- 6 cloves
- 2-inch piece cinnamon stick
- 2 tablespoons oil
- 2 cups water
- 2 cups evaporated milk
- 4 tablespoons tomato paste
- 2 cups long grain rice
Directions:
Fry cloves and cinnamon stick in oil until fragrant. Add water, evaporated milk and tomato paste. Stir to combine. Add rice. Stir to combine. Transfer rice to oven proof baking dish. Cover and bake in 350° oven for about 45 minutes or until water is absorbed and rice is cooked. Place in airtight container and wrap with aluminum foil to keep rice warm until serving.
