Recipe Roundup: Simple Summer Seafood
Summertime is all about the water—whether you're swimming in it or eating from it. We crave seafood this time of year, but we like to keep it simple with ceviches, seafood salads, and sandwiches that come together quickly so we can spend less time in the kitchen and more time on the beach.
Is there anything better than sweet chunks of fresh, chilled lobster tossed with mayonnaise (Hellman's, of course) and served in a warm, buttered bun? With cooked lobster meat made ahead of time (or better yet, left over from a lobster boil the night before) this New England classic couldn't be easier to make.
JBF Award winner Donald Link serves this light, flavorful salad with simply dressed watercress... Read more >
Recipe: Spicy Grilled Octopus and Watermelon Skewers
We love the equal-opportunity aspect of grilling: the high-heat technique is happy to lend its smoky stamp to almost anything that graces the grates.
In this Asian-inspired canapé, Oceana's Ben Pollinger gives octopus some time over the coals. First the tentacles marinate in a bold mix of Korean chili paste, sesame oil, and soy sauce, then take a long steam until tender. After a couple minutes on a very hot grill, the lightly charred octopus is tossed in a Thai basil and kaffir lime vinaigrette, then coupled with juicy cubes of fresh watermelon.
Recipe: Chilled Watermelon Soup with Mint and Ginger
Even though splitting open a watermelon before it's officially summer feels like sacrilege, we're thankful that this chilled watermelon soup from Las Vegas–based chef Carla Pellegrino has come to rescue us from the recent spike in temperature. Made with blended frozen watermelon and served with a mound of crushed ice in its center, this dish will cool you to the core. Get the recipe here.
On the Menu: Our Labor Day Weekend Menu
Marc Murphy's mini lobster rolls; Karen DeMasco's sweet corn
budino with blueberries and cornmeal shortbread
Recipe: Lime Flan Parfait with Blueberries and Watermelon Granita
Print’s Heather Rodriguez-Carlucci whipped up this triple-decker dessert at Chefs & Champagne, but the preparation is also doable at home. The flan gets some zing from lime curd, which is made by combining beaten eggs with sugar and the highly acidic fruit juice. The granita, a frozen Italian treat with coarse ice crystals, can (and should) bypass the ice cream churner: just place a shallow container of fruit syrup in the freezer and use a fork to periodically rake up ice as it forms. (The pros call this still freezing.)
Recipe: Bay Scallop Ceviche with Watermelon and Black Sesame
Tied together with a lemongrass, ginger, and Sriracha vinaigrette, this zesty scallop ceviche will entice any fan of Asian flavor. We also think it’s completely gorgeous, especially the sesame-seed finish. Make it the centerpiece of your next dinner party spread.
Want more scallop ceviche? Check out another recipe here.
News Feed: July 9
The ugly outside of a geoduck hides its delicious taste. [foodcurated]
A guide to picking that perfect watermelon. [Salon]
Your new secret weapon in the kitchen: niter kibbeh, Ethiopian clarified butter. [SE]
The double standards of locavore restaurants. [Daily Beast]
Recipe: Watermelon Soup with Jumbo Lump Crab Salad
Marc Forgione of Restaurant Marc Forgione prepared this refreshing chilled soup at our annual Chefs & Champagne event in the Hamptons. It’s fresh, light, and complex, and the watermelon’s brilliant hue is gorgeous to behold.
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