Entertaining The Masses, Buffet Style

Buffet dinner parties make summer entertaining very easy. The rice salad and filet of beef recipes are a perfect pair for the main course. Add in grilled fish, green salad and a platter of cheeses with artisan breads to round out the menu.

When making the rice salad recipe, don’t leave out the recommended lemon zest, minced crystalized ginger and salt—they are key for its great flavor. Bon appétit!

Brown, Jasmine And Wild Rice Salad(Serves 8 to 10)1/2 cup wild rice

1 cup long grain brown rice

1 cup Jasmine rice

1 large onion, chopped

Sea salt and freshly ground black pepper

Fresh parsley, chopped, to taste

5½ cups chicken stock, boiling

3 tablespoons white balsamic vinegar

For the dressing:

2 tablespoons Dijon mustard

1 tablespoon white balsamic vinegar

2 tablespoons rice wine vinegar

2 lemons, zest grated and juiced

2/3 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

For the salad:

1 bunch scallions, trimmed and sliced

2 stalks celery with leaves, diced

1/2 red bell pepper, diced

1/2 green bell pepper, diced

1/2 yellow bell pepper, diced

1 cup shelled edamame, cooked, well drained

1/3 cup minced crystallized ginger, to taste

1 bunch Thai basil, choppedTo prepare:Add wild rice to a medium saucepan over high heat.

Cover with 2½ inches of cold water.

Bring to a boil.

Reduce heat.

Simmer, until the rice is tender, about 30 minutes.

Transfer the rice to a strainer.

Drain well and set aside.

Preheat the oven to 375°F.

Coat the bottom of a medium casserole with olive oil.

Place over moderate high heat.

Add half of the chopped onion.

Sauté, until soft and translucent.

Stir in parsley, salt, pepper and brown rice.

Sauté, until rice glistens.

Add 2½ cups hot chicken stock.

Stir well.

Bring to a boil.

Cover.

Bake, until all the liquid is absorbed and the rice is tender, about 25 minutes.

Remove lid.

Cool on wire rack for 20 minutes.

Cook the jasmine rice, remaining chopped onion and 2½ cups of hot stock in another medium casserole dish, using the same method as the brown rice.

Transfer cooked rice to a large mixing bowl.

Gently toss the rice together with a large spoon.Sprinkle with white balsamic vinegar.

Set aside.

Whisk mustard, vinegars, lemon zest and juice together in a small mixing bowl, until blended.

Slowly add the oil in a thin stream, whisking continuously, until the mixture thickens.

Season with salt and pepper, to taste.

Pour only enough dressing on the rice to make it glisten.

Toss well.

Add chopped scallions, celery, bell peppers, edamame, crystallized ginger and Thai basil.

Toss with two forks.

Taste and adjust the seasonings.

Cover with plastic wrap.

Refrigerate at least 1 day.Teriyaki Filet Of Beef(Serves 8 to 10)For the sauce:

1/2 cup Tamari, or soy sauce

1/3 cup olive oil

2 tablespoons sesame oil

1/4 cup dry sherry

5 cloves garlic, chopped

3 tablespoons fresh ginger, minced

Zest of 1 lemon, grated

1 tablespoon rice wine vinegar

I whole filet of beef, silver skin and fat removed, tied

Freshly ground black pepperTo prepare:Tie filet of beef with cotton kitchen string every 1½ to 2 inches, 1 day before serving.

Rub meat with black pepper.

Wrap in plastic wrap.

Refrigerate overnight.

Whisk soy sauce, oils, sherry, garlic, ginger, lemon zest and vinegar in a small bowl, until blended.

Taste and adjust the seasonings.

Transfer to a glass jar and refrigerate.

Remove meat from refrigerator 2 hours before roasting.

Unwrap.

Place in a non-reactive shallow baking pan.

Pour teriyaki sauce over the beef.

Bring to room temperature.

Preheat the oven to 500°F.

Line a baking sheet, or jelly roll pan, with parchment paper.

Transfer the meat to the prepared baking sheet.

Discard the marinade.

Place meat on the rack in the center of the oven.

Reduce the temperature to 450°F.

Roast the filet exactly 25 minutes.

Open 12 sheets of newspaper on a flat surface.

Top with 3 sheets of parchment paper.

Transfer the filet from the baking pan to the parchment paper and newspaper when the timer rings.

Pour the pan juices over the meat.

Roll in parchment paper using a deli wrap

Roll it in all the newspapers.

Slip the entire affair into a large garbage bag.

Let stand at least 30 minutes before carving.