Your next menu can capture the well-traveled history of our soon-to-be 44th president

Chicago Tribune (MCT) - Obama! O party! Whether you decide to toot for the next president over the weekend or on Inauguration Day, Jan. 20, dust off the chafing dishes, unwrap the paper plates and freeze up plenty of ice. It's going to be a historic blowout.

How you want to celebrate is up to you, but consider using Barack Obama's life and familial roots as a theme for food and drink. He's a South Sider from Chicago, true. But don't stop with an Old Style and a Chicago-style hot dog with all the trimmings.

Given that he was raised in Hawaii and Indonesia, schooled in Los Angeles, New York City and Cambridge, Mass., lives now in Chicago and has ties to Kansas and Kenya, you have a lot of cuisines and cultures to play with.

Good Eating's presidential party menu celebrates the global diversity of his life. Here's what's on our menu and why.

SPAM MUSUBI

Obama was born in Honolulu and returned when he was 10 to live with his mother's parents. Spam musubi (pronounced moo-SOO-bee) is a Hawaiian treat, a sushi roll-like dish made with sauteed Spam, short-grain sushi rice and a sheet of nori seaweed.

"We (Hawaiians) serve more Spam per capita than anywhere else in the world," said Ivan Lee, whose family owns Aloha Eats in Chicago.

"In Hawaii (musubi) is ubiquitous," Lee said. "You can get it at any 7-Eleven."

Hawaiians use a special musubi maker to mold the rice into a rectangle roughly the same size as a Spam slice. (You can substitute the empty Spam can itself.) Seasonings can range from the simple, house-made teriyaki sauce at Aloha Eats, to a fancier version with olive oil, brown sugar and grated ginger, created by Hormel Foods, Spam's maker.

Not willing to make your own musubi? Order up from Aloha Eats, 773-935-6828.

LEMON GRASS CHICKEN SATAY

After that, well, unusual opener, serve up chicken satay, a popular nibble in Indonesia. Obama lived there, in Jakarta, for four years with his mother and stepfather.

Our recipe comes from Chicagoans Steve McDonagh and Dan Smith, who are known as the Hearty Boys for their eponymous catering company, books and other ventures. They've cooked for Obama before. This recipe for skewered chicken flavored with lemon grass is part of the Inauguration Day party menu they're offering.

The theme of their menu?

"Hope," said McDonagh. "Hope tastes like bubbles and air and light. ... The inauguration is in the middle of winter and that usually means heavy, hearty foods. We're looking for foods that are more springlike.

"You know those shrimp crackers you get in Chinese restaurants? We wanted something like that," he added.

The Hearty Boys chose satay because it's fun, McDonagh said, and they think lemon grass has a hopeful color and scent. It matches the country's mood, he said.

"We wanted to do something that really reflects what's going on in the country right now," McDonagh said.

SUN-DRIED TOMATO GUACAMOLE

Topolobampo is a Chicago favorite for Obama and his wife, Michelle, so consider serving one of the restaurant's signature guacamoles. Our recipe from chef Rick Bayless features sun-dried tomatoes and lots of onions. It's great the morning-after, too, with fried eggs and salsa.

IRIO AND CHILI

Time for the main courses: Kenyan irio and Kansas chili. Why these two dishes? Obama's father came from Kogelo, a small village in Kenya's western province of Nyanza. His maternal grandparents came from small towns in southern Kansas.

Irio is a mashed bean, plantain and corn dish popular in the East African country. It's often served with meat and fish dishes. Our recipe comes from "A Taste of Africa," by Dorinda Hafner.

"An innovative cook can make much of irio, adding different flavorings such as garlic, fresh herbs and spices; combining it with dried salted fish, seafood or minced meat; or stuffing it into various vegetables to bake," she writes.

If you are particularly deft or patient, consider spooning this mash into cooked, hollowed out pattypan squashes or bell pepper "cups."

As for the chili, our recipe comes from Susie's Chili Parlor in El Dorado, Kan. This small town was the birthplace of Obama's maternal grandfather. The presidential candidate stopped by last January and sampled some of Susie's famous chili.

"He had chili and corn bread and chocolate pie," said Susie Gillis. "It was a really cold day when he was here and he wanted chili."

Gillis makes her chili in a nine-gallon "army kettle" she's been using for 26 years. Some patrons take the chili with grated cheese and chopped onions on top but most, 90 percent or so, prefer it plain, she said.

"He talked to all of my customers like regular people," Gillis remembered. "He didn't talk politics. It was a good conversation."

A FEW TOASTS

This may sound hokey, but don't end your Obama party without at least four toasts: First to the United States of America; second to the new president; third to his family; and fourth to the spirit of change this inauguration ushers in.

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SUN-DRIED TOMATO GUACAMOLE

Prep: 20 minutes

Makes: 8 servings

Topolobampo in Chicago is one of the Obamas' favorite restaurants. "Michelle loves our guacamole and this is an easy one and perfect for the season," said Jennifer Fite, assistant to chef/co-owner Rick Bayless.

˝ white onion, chopped

2 fresh serranos or 1 fresh jalapeno, stemmed, seeded if you wish, minced

Ľ cup sun-dried tomatoes, patted dry on paper towels, diced

Ľ cup chopped fresh cilantro plus extra sprigs

3 ripe avocados, seeded, peeled

1 to 2 tablespoons fresh lime juice

1 teaspoon salt

Ľ cup crumbled queso fresco or feta cheese

1. Rinse the onion under cold water. Shake off excess water; transfer to a large bowl. Add chilies, sun-dried tomatoes and cilantro.

2. Add the avocado; mash into a coarse puree, mixing all the flavorings. Stir in the lime juice and salt. Cover guacamole with plastic wrap pressed directly into its surface; refrigerate until ready to serve. Garnish with sprigs of cilantro and cheese.

Nutrition information

Per serving: 103 calories, 67 percent of calories from fat, 8 g fat, 1 g saturated fat, 2 mg cholesterol, 7 g carbohydrates, 2 g protein, 340 mg sodium, 4 g fiber

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KENYAN MASHED CORN AND BEANS

(Irio)

Prep: 45 minutes

Soak: 2 hours

Cook: 55 minutes

Makes: 15 servings

A popular Kenyan dish often served with meat or fish dishes, this recipe is adapted from "A Taste of Africa," by Dorinda Hafner. Use the dried beans or peas of your choice. If you wish, stir in spices or herbs, any cooked meat or fish, or additional cooked vegetables. Hafner suggests stuffing the mash into vegetables such as bell peppers and baking them.

2 cups dried beans or peas

4 large potatoes, peeled, quartered

2 semi-ripe plantains, peeled, each cut into 6 pieces

2 cups fresh or frozen corn kernels

1 ˝ cups lentils

1 teaspoon salt

˝ teaspoon freshly ground pepper

˝ stick (Ľ cup) butter, room temperature

Chopped parsley

1. Soak the beans or peas in enough cold water to cover in a large bowl 2-8 hours. Drain; rinse well under cold water. Place in a Dutch oven; add water just to cover. Heat to a boil; reduce heat to low. Simmer 20 minutes.

2. Add potatoes, plantains, corn, lentils, salt, pepper and more water, if necessary. Heat to a boil over high heat; reduce heat to low. Simmer until the vegetables are soft, 35 minutes. Drain off excess water, if necessary. Combine the vegetables and butter in a large bowl; mash until smooth. Sprinkle with parsley.

Nutrition information

Per serving: 259 calories, 19 percent of calories from fat, 6 g fat, 2 g saturated fat, 8 mg cholesterol, 44 g carbohydrates, 12 g protein, 167 mg sodium, 8 g fiber

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SPAM MUSUBI

Prep: 25 minutes

Cook: 20 minutes

Makes: 40 bite-size pieces

Many musubi recipes are short on specific amounts or concise directions. This one, from the Hawaiian culinary Web site, On My Plate (onmyplate.org), is not. Musubi makers are hard to find, so use the empty can of Spam with both ends removed as a mold. Use your hands or a piece of Spam to press down on the rice in the mold; watch for any sharp edges. Furikake is a dried Japanese condiment; look for it and nori (seaweed) at Asian markets. Cook the rice according to package directions.

1 can (12 ounces) Spam

Ľ cup plus 2 tablespoons soy sauce

Ľ cup each: mirin, sugar

5 sheets nori, cut in half lengthwise

5 cups cooked sushi rice, room temperature

Furikake, optional

1. Cut the Spam into 10 slices; fry in a large skillet over medium-high heat until slightly crispy. Place on a plate lined with paper towels.

2. Combine the soy sauce, mirin and sugar in a large saucepan; heat to a boil over medium-high heat. Reduce heat to low; add the Spam, turning to coat. Cook over medium heat until mixture has thickened, about 5 minutes; remove pan from heat.

3. Place a sheet of nori lengthwise on a clean surface. Moisten lower half of musubi maker or Spam can and place on lower third of nori. Fill the musubi maker with ˝ cup of the rice (if using the Spam can, fill only halfway); press rice until ľ-inch high. Sprinkle rice with optional furikake. Top with 1 slice of Spam. Remove musubi maker; keep in a bowl of warm water to keep it clean and moist.

4. Fold nori end closest to you over Spam and rice stack; roll until completely wrapped in the nori. Slightly dampen the end of the nori to seal it. Repeat with remaining Spam slices. Cut each musubi in half diagonally; cut each piece in half diagonally again to make four pieces.

Nutrition information

Per piece: 62 calories, 36 percent of calories from fat, 2 g fat, 1 g saturated fat, 6 mg cholesterol, 8 g carbohydrates, 2 g protein, 314 mg sodium, 0 g fiber

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SUSIE'S CHILI

Prep: 15 minutes

Cook: 2 hours, 40 minutes

Makes: 16 servings

This feisty restaurant-style recipe comes from Susie Gillis of Susie's Chili Parlor in El Dorado, Kan. Barack Obama's grandfather was born in this small town. The president-elect visited Susie's and ate this chili on a campaign stop last year. Susie's uses 1 cup dehydrated onions instead of the fresh we're using.

3 ˝ pounds ground chuck

5 cups water

2 onions, chopped

1 cup chili powder

Ľ cup ground cumin

1 tablespoon salt

1 teaspoon each: ground red pepper, red pepper flakes, black pepper

3 cans (15 ounces each) pinto beans, drained

1 can (46 ounces) tomato juice

1 bottle (18 ounces) ketchup

1 can (10 ounces) condensed tomato soup

˝ cup cornstarch

1. Combine the meat and 4 cups of the water in a stockpot, stirring to break up the meat. Cook over medium-high heat until the meat is no longer red, about 8 minutes. Stir in the onions; cook 15 minutes. Add the chili powder, cumin, salt, red peppers and black pepper; cook 15 minutes.

2. Stir in the pinto beans, tomato juice, ketchup and tomato soup; heat to a boil. Turn heat to low; simmer 2 hours. Combine the cornstarch and remaining 1 cup water in a small bowl; drizzle into the simmering chili. Stir until the chili thickens slightly, about 2 minutes.

Nutrition information

Per serving: 324 calories, 33 percent of calories from fat, 12 g fat, 4 g saturated fat, 61 mg cholesterol, 32 g carbohydrates, 23 g protein, 1,392 mg sodium, 5 g fiber

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LEMON GRASS CHICKEN SATAY

Prep: 20 minutes

Cook: 17 minutes

Makes: 24 skewers

Satays of all kinds are made in Indonesia and the rest of southeast Asia. This take on the popular appetizer is adapted from a recipe by the Hearty Boys caterers. You'll need 24 (6-inch) bamboo skewers for this dish.

Satay:

1 egg white

1 tablespoon each: cornstarch, sugar

˝ teaspoon each: salt, ground ginger

1 pound boneless, skinless chicken breasts, sliced Ľ-inch thick

Ľ cup oil

Sauce:

1 can (15 ounces) low-sodium chicken broth

1 clove garlic, minced

˝ stalk lemon grass, tough outer layer discarded, minced

2 tablespoons fresh lemon juice

1 tablespoon soy sauce

2 tablespoons cornstarch

8 sprigs cilantro chopped

1. For satay, whisk together the egg white, cornstarch, sugar, salt and ginger in a large bowl until smooth. Add the chicken; toss.

2. Pour about 1 inch of oil into the bottom of a heavy skillet; heat on high 2 minutes. Add the chicken in batches so pieces don't touch. Fry 30 seconds per side; remove to a shallow bowl.

3. Discard the oil from the skillet; let pan cool a bit. For sauce, add all but 3 tablespoons of the broth to the skillet. Place over low heat; add garlic, lemon grass, lemon juice and soy sauce. Simmer until the lemon grass is softened, about 10 minutes.

4 Mix the cornstarch with the remaining 3 tablespoons of the broth; slowly pour it into the simmering liquid, stirring. Cook until thickened, about 1 minute. Stir in cilantro. Pour half of the broth over the chicken, tossing well. Let cool 2 minutes. Thread chicken onto skewers. Serve with remaining sauce on the side.

Nutrition information

Per serving: 123 calories, 38 percent of calories from fat, 5 g fat, 1 g saturated fat, 31 mg cholesterol, 6 g carbohydrates, 13 g protein, 361 mg sodium, 0 g fiber

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WHAT TO DRINK AT YOUR OBAMA PARTY

Glasses will be hoisted high on Tuesday as the country toasts the inauguration of Barack Obama as president. What should you serve at your Obama party? Try the following.

Cocktails:

Charles Joly, mixologist at The Drawing Room, developed this Obama-themed cocktail especially for Good Eating. He calls it "Hometown Hero."

"This cocktail was created to highlight Barack Obama's multicultural background and upbringing," Joly explained. "His mother is from Kansas; nothing is more Americana than rye whiskey. His father is from Kenya, thus the coffee. The ginger and coconut represent two locations that were major influences in his life, Indonesia and Hawaii. They are major products in Indonesia and in line with the tropical flavors of Hawaii."

Wine:

Todd Hess of H2Vino, a Chicago distributor, thinks a Hawaiian pineapple wine would make a great pour. But you're going to have to order it from Hawaii.

Contact Tedeschi Vineyards on the Hawaiian island of Maui, and request a shipment of Maui blanc, a pineapple wine; Maui Splash, a pineapple and passion fruit wine, or Hula O Maui sparkling pineapple wine. The wines are sold in 3-, 6- and 12-bottle boxes, and you may mix and match your purchase. Shipping takes about six days. Call 877-878-6058 or go to mauiwine.com.

Beer:

Doug Jeffirs of Binny's Beverage Depot has only two words of advice: "Old Style."

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HOMETOWN HERO

Prep: 5 minutes

Makes: 1 cocktail

Mixologist Charles Joly uses Rittenhouse 100 rye, Canton ginger liqueur and Kenyan coffee; substitute if necessary. He garnishes this drink with an orange coil, made by cutting the rind of an orange with a channel knife, then wrapping the rind around a straw or chopstick and sliding it into the drink. Serve it in a cocktail or martini glass.

1 ˝ ounces rye whiskey

ľ ounce ginger liqueur

˝ ounce coffee syrup, see note

Pinch salt

1 orange

Combine all ingredients, except the orange, in an ice-filled cocktail shaker. Shake vigorously; strain into a chilled cocktail or martini glass. Cut an orange curl or strip over the top of the cocktail to catch any oils; garnish with the curl.

Note: For coffee syrup, brew a double-strength batch of full-bodied coffee by using twice as much coffee as called for. Dissolve an equal amount of sugar in the coffee; chill to create syrup.

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© 2009, Chicago Tribune.