Savor Summer

Recipes & Food Styling: Marisa Curatolo

Photography: Brian Johnson three onion dip

Backyard summer dining steps up to the grownups table with gourmet twists on standard summer fare.

Makes 1½ cups

2 tablespoons olive oil

1 medium white onion, chopped

1 tablespoon minced shallot

½ cup sour cream

½ cup mayonnaise

1 teaspoon fresh lemon juice

¼ teaspoon Worcestershire sauce

Coarse salt and freshly ground pepper, to taste

1 tablespoon finely chopped chives roasted yams , brussels sprouts and edamame salad

In large skillet, heat olive oil over medium-low heat. Add onions and shallot; cook until onions are very soft and golden, about 25 to 30 minutes. Remove from heat and cool slightly.

In small bowl, combine sour cream, mayonnaise, lemon juice, and Worcestershire sauce. Add cooked onions and mix well. Season with salt and pepper. Sprinkle with chives, serve with kettle style chips.

Serves 6 to 8

1 medium yam (about 2 cups), peeled and cubed

2 tablespoons olive oil

Coarse salt and pepper, to taste

1 cup Brussels sprouts, trimmed and halved

1 leek, white top only, sliced

1 cup shelled frozen edamame

2 teaspoons fresh oregano leaves maple lime dressing

2 tablespoons maple syrup

1 tablespoon fresh lime juice

1 tablespoon cider vinegar

2 tablespoons extra virgin olive oil

1 teaspoon Dijon

1/8 teaspoon salt

Preheat oven to 400°F.

For dressing, in small bowl, whisk together all ingredients: set aside.

Add color to your outdoor dining table with vibrant roasted yams, brussels sprouts, and edamame.

For salad, toss yams with 1 tablespoon olive oil in small bowl. Spread on parchment-lined baking sheet. Season with salt and pepper and roast 20 to 25 minutes or until tender.

In same bowl, toss Brussels sprouts and leeks with remaining 2 tablespoons olive oil; season with salt and pepper. Arrange on another parchment lined baking sheet. Roast, tossing occasionally, until sprouts are tender, about 15 to 20 minutes. pulled pork with chipotle aioli and barbecue sauce

Meanwhile, bring small pot of water to boil, add edamame and cook 3 minutes, drain and rinse under cold water: set aside.

To assemble salad, mix together yams, sprouts, leeks, and edamame. In a large bowl, toss with dressing and sprinkle with oregano.

Serves 8

1 teaspoon ground paprika

1 teaspoon ground chili powder

1 tablespoon ground cumin

2 tablespoons dark brown sugar

1 teaspoon freshly ground pepper and sea salt

1 (3 to 4 lb) boneless pork butt (shoulder) roast

1 recipe barbecue sauce (see below)

1 recipe chipotle aioli (see below)

8 soft rolls chipotle aioli

Mix together paprika, chili powder, cumin, sugar, salt, and pepper. Rub pork all over with spice mixture. Refrigerate at least 3 hours or overnight.

Preheat one burner of a two burner barbecue to high; reduce to medium. Temperature should read 250°F to 300°F. Place pork on oiled grill over unlit burner. Close lid and cook pork for 3 to 4 hours and until meat thermometer reads 160°F.

Transfer to cutting board, tent with foil and let stand 20 minutes. Using two forks, pull pork into shreds; place in bowl. Warm sauce and pour 1 to 1 ½ cups over meat; toss to coat. Serve on buns with remaining sauce and chipotle aioli.

¾ cup mayonnaise

1 tablespoons extra virgin olive oil

2 tablespoons chipotle peppers, chopped

Mix together in small bowl. Cover and chill.

Classic Barbecue Sauce

Makes 3½ cups

2 tablespoons canola oil

2 cloves garlic, minced

1 small onion, finely chopped

2 cups canned diced tomatoes

1 cup ketchup

1 teaspoon ground cumin

½ teaspoon paprika

1 teaspoon Worcestershire sauce

1 tablespoon molasses

1 tablespoon cider vinegar

1 tablespoon Dijon mustard

2 tablespoons brown sugar

1 teaspoons coarse salt

Heat oil in medium saucepan over low heat. Add garlic and onion; cook until fragrant, about 5 minutes. Add rest of ingredients. Bring to boil. Reduce to simmer and cook, uncovered, for 20 to 25 minutes, stirring occasionally. Remove from heat and let cool. With handheld blender, blend sauce until smooth. Store in refrigerator up to two weeks.

How To Get The Party Started

planning is key

A successful gathering starts with simple, delicious food, a casual and warm atmosphere, and a pretty table set with fresh flowers. Spend some time organizing yourself the day before. Even if it’s just pasta and salad, a little planning will make the event/party go smoothly. I like to keep a small journal where I write down the menu, shopping list and serving pieces I will use. By keeping notes in one place, it allows me to check off lists. Your iPhone works great too, and you can take pictures of items you may want to purchase.

Hosting a great dinner party has more to do with creating a warm, and welcoming environment and having fun with your guests than an overdone table and lavish food.

Table Setting

Pick a color scheme. We chose blue and white with a hint of lavender. A good rule to remember is more than two or three colors can make the look busy.

Melamine plates are inexpensive and a great addition to the summer table. There is no need to worry about breakage and they are great to use in a picnic setting.

Rattan chargers or fabric placemats add texture and color.

What We Used

1. Melamine plates, rattan chargers, white cotton napkins, cutlery

2. Candle holders, colored vases, monochromatic flowers

3. Ceramic and wooden bowls, salad tongs

Additional Items

Wooden cutting boards, lacquer tray, carafe, and glasses.

The Bar

Pick a signature cocktail and mix it in a decanter or carafe. Fill bowls with lemon slices or fresh fruit. Offer a choice of one red, and one white wine to guests.

Menu

Try to have dishes that can be made ahead. Our pulled pork on a bun with chipotle aioli is perfect to feed a crowd. Leftovers can be wrapped and frozen for a quick weekday meal.

toffee chocolate bark with caramel sauce

Serves 10

40 saltine crackers

1 cup unsalted butter

1 cup brown sugar

3 cups semi sweet chocolate chips

2 tablespoons French sea salt

Caramel sauce

½ cup sugar

¼ cup water

½ cup 35% cream

2 Tablespoons unsalted butter

In a small heavy bottom saucepan, heat sugar and water over medium-low heat until goldenbrown, stirring constantly with wooden spoon. Remove from heat and slowly add cream and butter (mixture may seize up). Return to heat and stir until smooth, about 2 minutes. Mixture will thicken as it cools.

Preheat oven to 400°F. Line cookie sheet with parchment paper and arrange crackers in single layer. Make sure pan is filled.

In medium saucepan, combine sugar and butter. Bring to boil and cook for 3 minutes. Remove from heat and pour over crackers.

Bake for 5 to 6 minutes. Remove from oven and sprinkle chocolate chips over top. Return baking sheet to oven for 3 to 4 minutes.

Spread melted chocolate evenly over crackers and sprinkle with French sea salt.

Let cool in refrigerator 1 hour or overnight. Break chocolate into pieces. Serve with caramel sauce.