Simple Summer Party Recipes

Salmon Salad

 

Ingredients

• 2 cups cooked, flaked salmon
• 2 hard-boiled eggs, crushed
• 1 red or green bell pepper, diced
• 1 cucumber, peeled, seeded, and diced
• 1/2 cup chopped onions
• 4 to 5 tablespoons mayonnaise, or enough to moisten
• 1/4 teaspoon cayenne pepper, optional
• Salt and pepper
• 1/2 lemon, juiced

Directions

In a large bowl, gently toss together the salmon and crushed hard-boiled eggs. In another bowl, combine bell pepper, cucumber, onion, and mayonnaise. Add seasonings and stir to combine. Pour mixture over salmon, add lemon juice, and toss lightly to combine. Serve over lettuce or as a sandwich.

Grilled Pork Lettuce Wraps

Ingredients

For the Pork:

• 4 cloves garlic, minced
• 2 tablespoons finely chopped fresh lemongrass
• 2 shallots, finely chopped
• 1/4 cup packed light brown sugar
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 2 tablespoons vegetable oil, plus more for brushing
• Kosher salt and freshly ground pepper
• 1 1/2 pounds thin boneless pork chops

For the Sauce and Fixings:

• 1/2 cup fresh lime juice
• 2 tablespoons fish sauce
• 3 tablespoons granulated sugar
• Kosher salt
• 1 tablespoon grated carrot
• 1 teaspoon Asian chile sauce, such as sambal oelek
• 1 clove garlic, minced
• 1 head Boston lettuce, leaves separated
• 1/2 bunch mint
• 1/2 bunch basil
• 1/2 bunch cilantro
• 1 English cucumber, thinly sliced
• 1 red jalapeno pepper, seeded and thinly sliced
• 1 cup prepared fried shallots, scallions or onions
• 1 bag Asian shrimp chips

Directions

Prepare the pork: Mash the garlic into a paste with the flat side of a knife. Transfer to a large bowl and stir in the lemongrass, shallots, brown sugar, fish sauce, soy sauce, vegetable oil and 1/2 teaspoon each salt and pepper. Add the pork and toss to coat. Cover and refrigerate 2 hours or overnight.

Make the sauce: Whisk the lime juice, fish sauce, granulated sugar, 1/2 teaspoon salt and 1/4 cup water in a small bowl. Stir in the carrot, chile sauce and garlic.

Preheat a grill to high. Brush the grill with vegetable oil. Remove the pork from the marinade and grill until well marked, 3 to 4 minutes per side. Transfer to a cutting board and let rest 5 minutes, then cut into strips. Arrange the pork and lettuce on a platter; set out the herbs, cucumber, jalapeno and fried shallots for fixings. Assemble the lettuce wraps and serve with the carrot sauce and shrimp chips.

Lobster Rolls

Ingredients

• 2 lemons, halved
• Sea salt
• 3 1 1/4-to-1 1/2-pound live lobsters
• 1/3 cup mayonnaise
• 7 tablespoons unsalted butter, melted
• 6 top-split hot dog buns
• 1/4 cup roughly chopped celery leaves
• 1/4 teaspoon celery salt

Directions

Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the lemon halves and 1 tablespoon sea salt to the pot. Bring to a boil over medium heat.

Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under cold water to cool slightly.

Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flippers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Roughly chop the lobster meat. Transfer to a bowl and chill 15 minutes.

Meanwhile, whisk the mayonnaise, 4 tablespoons melted butter and the juice of the remaining lemon in a large bowl. Add the lobster meat and toss to coat. Season with salt.

Heat a grill pan or skillet over medium heat. Brush the outside of the hot dog buns with 2 tablespoons melted butter. Toast the buns until slightly golden, about 1 minute per side. Divide the lobster salad among the buns. Drizzle with the remaining 1 tablespoon melted butter and sprinkle with the celery leaves and celery salt.