Hi All! It’s Nicole, Annette’s web manager and friend, and I’m back for our second salad of the week. Here in Atlanta, we have an incredible Tex-Mex restaurant, Taqueria del Sol. They make an incredible English pea salad that I literally dream about. It is a lot like the below version, from an archived issue of Atlanta Magazine’s HOME, but it’s made with jalapenos. The flavor profiles will remind you a lot of Southern staples like deviled eggs and potato salad, but the snap of the peas is exactly the cool crunch you need for a great summer salad.
To be honest, I think this would be excellent served alongside a big scoop of chicken salad, but thanks to the baby arugula that’s included, I think it stands on its own just fine. By the way, 4th of July is just around the corner, and I think this would be an excellent dish to bring to a cookout!
Fresh English Pea Salad
For the salad, you will need:
– 2 ½ cups fresh English peas, shelled and blanched (or frozen peas defrosted if in a pinch!)
– 1 cup celery with leaves, diced fine
– ½ cup parsley, chopped
– 6–8 medium radishes, sliced very thin
– 4 large eggs, hard-boiled, peeled, and still warm
– 1½ cups Irish cheddar cheese, grated
– ½ cup baby arugula
For the dressing, you will need:
– ½ cup Dukes mayonnaise
– 1 ½ tablespoons Dijon mustard
– 2 tablespoons white balsamic vinegar
– Juice of one lemon
– Salt and cracked pepper to taste
– 2 tablespoons very fine olive oil
Combine salad ingredients in a large bowl. Mix the dressing ingredients until well blended, and toss. Just before serving, garnish with a ring of baby arugula.
As you start to develop menus for dinners and appetizers for hot summer evenings, be sure to remember this quick olive oil poached shrimp recipe. It’s inspired by Italy’s tradition of aperitivo, and it is a yummy summer delicacy. This recipe basically tastes like summer. Give it a try and let me know what you think!
Olive Oil Poached Shrimp
You will need:
– 3 cups olive oil
– 3 large fresh rosemary sprigs
– 18 uncooked large shrimp, peeled and deveined
– 4 Lemon wedges
Add 3 cups olive oil into a heavy large saucepan, and add rosemary sprigs. Attach a deep-fry thermometer to the side of the saucepan and heat oil over medium heat until the thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in the center, adjusting heat to maintain a temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Serve at room temperature, garnish with lemon wedges.
Ciao from Italy! As you all know, it’s Memorial Day which is the unofficial start to summer, so I’m sure many of you are enjoying cookouts.
If that’s you, I’ve got a wonderful festive summer cocktail for you: the Negroni Fizz. Not only is this drink a bold red (perfect for Memorial Day), but it’s delicious too.
If you are having a few friends over, mix-up a big batch without the rose and put it in a cute drink dispenser. Then, allow guests to fill their glasses at will. Leave ice buckets of rose nearby for attendees to top their drinks. This will keep the bubbles fresh and add a fun little DIY to the party.
To really make a statement, find some cute blue and white paper straws, too. Super festive and fun.
You will need:
– 1 ounce Gin
– 1 ounce Martini Sweet Vermouth
– 1 ounce Campari
– 1 1/2 slice of orange for garnish
– Ice cubes
– Martini Sparkling Rose
Combine Martini Rosso and Campari Gin in a shaker filled with ice. Strain into an ice-filled tumbler 3/4 full and top off with the Martini Sparkling Rose. Garnish with an orange slice and enjoy.
You will be happy to see this dessert just in time for hotter weather, and of course, Cinco de Mayo. You can easily serve this churro-inspired cinnamon ice cream in paper cups which makes it perfect to scoop ahead! Just pop them in the freezer and pull them out about 10 minutes before you’re ready to serve and drizzle with caramel sauce. By the way, high-quality, store-bought sauce is just fine.
I love serving these with sweet tortilla chips on the side to blend that salty with the sweet.
All photos from my first book, Picture Perfect Parties Rizzoli, NY.
I have always been intrigued by cooking over an open fire. There’s nothing like burning wood to infuse every dish with a lovely smoky flavor. A few years ago, when I was the entertaining editor of Atlanta Magazine’s HOME, I hosted a fireside paella party that was featured in the magazine, and I thought that with people itching to get outdoors, it would be a great time to revive the recipe.
While paella is a labor-intensive dish, prep time accounts for most of the work, making the dish relatively easy for the host to assemble once guests arrive. I love giving even the most casual event an exotic flair. Low-slung tables on top of layered Moroccan rugs transported guests to another place. I gathered arty props, including golden Moorish lanterns with delicate filigree cutouts, to decorate the table. A collection of colorful Moroccan tea glasses with votives added twinkle, and for a pop of color, I snipped bright flower heads and scattered them down the table’s center. Hot pink peonies were especially dramatic.
As the fire pit blazed and the sun went down, we sipped pink sangria and watched the flames lick the bubbling paella pan. If you are looking for an excuse to gather an intimate crowd without the fuss of a big meal, paella is your answer.
Annette’s Fireside Paella
You will need:
• 8 bone-in, skin-on chicken thighs
• Olive oil
• 1 tablespoon paprika
• Coarse salt and freshly ground black pepper
• 1 red bell pepper
• 1 green bell pepper
• 2 tablespoons saffron
• 1 pound chorizo, cut into 3-inch pieces
• ½ onion, chopped
• 4 cloves garlic, finely chopped
• 4 cups Bomba rice (a specialty Spanish rice)
• 6 cups chicken stock
• 1 cup crushed tomatoes
• 2 cups haricots verts, trimmed and cut into 1 ½-inch pieces
• 1 pound calamari, cleaned and cut crosswise into ½-inch rings
• 16 jumbo shrimp, peeled and deveined
• 1 dozen littleneck clams, scrubbed
• 1 dozen mussels, scrubbed
• ½ package frozen lima beans
• 2 cups fresh or frozen peas
• 2 lemons
Place chicken in a large bowl and add 1 tablespoon olive oil. Sprinkle chicken with paprika and ½ teaspoon salt; turn chicken to coat. Cover chicken and let marinate, refrigerated, at least 4 hours and up to overnight.
Remove stems, seeds, and ribs from peppers and cut into quarters. Cut quarters crosswise into ¼-inch strips; set aside.
Using a mortar and pestle, grind saffron. Put saffron mixture in a medium bowl and add 2 cups of warm water. Whisk until well combined; set aside.
If using a charcoal grill, make a fire in your grill. When the briquettes are completely covered in gray ash, hold your hand about 5 inches above the grill grid and count how many seconds you can comfortably leave it there. When you can only hold it there for a second or two, you have high heat and are ready to cook. (Alternatively, you can cook paella on a stove over high heat.)
Place a 20-inch paella pan with 3-inch sides over heat source. Coat bottom of pan with olive oil and heat until pan is very hot, about 5 minutes. Add chicken thighs and cook, turning, until golden brown on all sides, about 8 minutes. Remove chicken from pan and set aside. Add chorizo and cook, turning, until browned, about 3 minutes. Remove sausage from pan and set aside.
Add onions and garlic to pan, and saute until onions are caramelized.
Add rice and saffron water to onion-garlic mixture and stir to coat; cook about 1 minute. Add 3 cups of stock and bring to a boil. Add tomatoes, peppers, and haricots verts. Cook, stirring, about 2 minutes.
Add chicken, sausage, calamari, and shrimp, and cook, stirring, about 2 minutes more. Add clams and mussels. Cook until rice is tender, about 15 minutes, adding more stock as necessary.
Add lima beans and peas and cook until tender, about 3 minutes more. Season with salt and freshly squeezed lemon juice; serve immediately.