Entertaining with a "Big Easy" Creole cookout

It's late summer and, in those immortal words from George Gershwin's Porgy and Bess, the living is easy! One of summer's quintessential activities - Friends of the Art's Summer Festival's annual picnic contest/concert, takes place next week - bringing a taste of New Orleans to Long Island, in the form of the Preservation Hall Jazz Band (see Coming Attractions).If you're planning to participate in the picnic contest or are simply in need of some new ideas for summer entertaining, why not breathe new life into the traditional American cookout with flavors from New Orleans, the "Big Easy!" Choose ingredients with big Creole flavor, easy preparation and that little something extra, or 'lagniappe,' as they say in the French Quarter. Start with premium steaks that are tender, no-carb and well marbled. Sprinkle on an authentic, all-purpose blend of Creole spices or give the beef a soak in a Creole-spiced marinade. The seasoning creates a seal during grilling, keeping the food juicy. The marinade adds flavor and tenderness. Then package it up and make your way to Oyster Bay's Planting Field Arboretum for some picnic fun!

Make entertaining easy. Keep individually wrapped steaks and poultry, appetizers, side dishes and delicious desserts on hand in the freezer. When it's time for company, thaw, heat and serve.Give side dishes and salads that "French Quarter" flair. Spice things up using Creole seasoning in place of salt.Prepare flavorful grilled vegetables in no time! Marinate fresh veggies with a Creole marinade, thread onto pre-soaked wooden skewers and grill.Plan for leftovers! Some dishes taste better the next day after their ingredients have had a chance to mingle.

1 tablespoon oil1/2 cup yellow onions (1/2-inch chop) 2 teaspoons chopped garlic1/2 cup red peppers (1/2-inch chop)1/4 cup celery (1/2-inch chop)1/4 cup sliced okra1 teaspoon Creole seasoning1 (15-ounce) can diced tomatoes in sauce1 cup waterBlackened rib eye steak (see recipe) sliced thin, then halvedHeat oil in skillet. Add onions and garlic; cook until soft. Add peppers, celery and okra; cook until soft. Stir in Creole seasoning. Add diced tomatoes in sauce and water; simmer 1 to 2 minutes.Remove from heat and fold in steak slices. Serve over Dirty Rice. Serves 4.

4 (10-ounce) rib eye steaks2 teaspoons Creole seasoningHeat cast iron skillet on high for 5 minutes. Season steaks on both sides with 1 teaspoon Creole seasoning.Place seasoned steak in hot skillet. For perfect medium rare, cook 3 minutes, then turn and cook 2 minutes more. Serve with Dirty Rice and Creole Vegetable Kabobs.Serves 4.

4medium button mushrooms4(1-inch) slices zucchini 4(1-inch) slices red peppers4(1-inch) slices yellow squash 4cherry tomatoes Creole -style marinadeCreole seasoningSoak four 8-inch bamboo skewers in water for 30 minutes before using.On each bamboo skewer, place 1 mushroom, zucchini slice, red pepper slice, yellow squash slice and cherry tomato. Place kabobs in container. Pour in enough marinade to completely cover kabobs and marinate 2 to 4 hours.Remove kabobs from marinade and sprinkle with Creole seasoning. Grill until vegetables are slightly soft and nicely marked.Serves 4.

2 1/2cups cold water1/2 cup chicken livers and gizzards1/2 cup cubed pork shoulder (optional)1 tablespoon butter2 tablespoons diced onions1/2 tablespoon chopped garlic2 tablespoons diced celery1/4 cup sliced frozen okra 2 tablespoons minced green onions1/2 tablespoon Creole seasoning1/2 tablespoon Worcestershire sauce1 cup uncooked converted ricePlace chicken livers, chicken gizzards and pork shoulder in cold water. Bring to boil and skim off any fat or foam that rises to top. Reduce heat to simmer and cook 30 minutes.Strain off chicken and pork. Reserve liquid and finely chop meat.Melt butter in large saucepot. Add vegetables and garlic. Saute until vegetables are soft.Add reserved liquid from meat and the rest of the ingredients plus Creole seasoning, Worcestershire sauce and rice, and bring to boil. Reduce heat to simmer, cover and cook 15 to 20 minutes, until rice is cooked and most liquid has cooked away.Rice can be cooled and stored until needed. Serves 4.