Take It Outside

THE ART OF THE HOST: RECIPES AND RULES FOR FLAWLESS ENTERTAINING

OF COURTESY PHOTOS

Taking its cue from the lush traditions of Southern cooking, this alfresco summer supper is one even the host can enjoy.

In the annals of dinnertime hospitality there are many strategies for “making it look easy.” Perhaps the most ingenious and diabolical of them is having it actually be easy. That’s the skinny on this outdoor dinner, perhaps with guests still drying off from a cooling dip. Setting the scandalously simple agenda is one of the to-diefor Southern-style recipes featured in celebrity chef and lifestyle expert Alex Hitz’s tome, The Art of the Host: Recipes and Rules for Flawless Entertaining (Rizzoli New York). It’s a master class on hosting dinner parties, family brunches and holiday get-togethers with that unbeatable combination—delicious food and stunning presentation. And yes, many recipes are startlingly low-hassle. Everything served at this outdoor Los Angeles repast, for example, was prepared ahead of time and served cold—except for the chicken, which was extra tasty when warmed up slightly. Hitz’s hits include ideas as simple as adding a slice of lemon in a glass of water to adding color to your tablescape—or as clever as the blueand-white gingham that serves as design inspiration. Your guests will toast your taste—and you’ll brazenly join in.

HEIRLOOM TOMATO AND PEACH SALAD

WITH BURRATA Makes 10 servings

Ingredients

n 2 lbs. heirloom tomatoes, quartered, cut into eighths and then halved n 2 lbs. ripe peaches, pitted, peeled, quartered, cut into eighths and then halved n 4 Tbs. fresh basil chiffonade n 6 Tbs. olive oil n 3 Tbs. balsamic vinegar n 1 tsp. salt n ¾ tsp. ground black pepper n 8 oz. excellent-quality burrata, sliced

Directions

Combine all of the ingredients, except for the burrata, in a large mixing bowl. Toss them well. Place the salad onto a serving platter and top it with generous slices of the burrata before serving it immediately.

PURPLE POTATO SALAD

Makes 10 to 12 servings

Ingredients

n 2 lbs. purple potatoes, blanched n 1 large shallot, chopped n 4 green onions, chopped n 3 Tbs. fresh dill, chopped n ¾ cup sour cream n 2 Tbs. Dijon mustard n 2 Tbs. Hellmann’s mayonnaise n ¾ tsp. salt n ¼ tsp. ground black pepper

Directions

Boil the potatoes in a large pot of very salty water until they are tender, about 8 to 10 minutes. Drain them into a colander, let them cool slightly and cut them into quarters. Add them to a large mixing bowl, and then add the rest of the ingredients. Using a rubber spatula, mix the salad very well. Cover the salad and refrigerate it for at least 4 hours or up to 3 days—as with just about everything, the longer the better for the best flavor.

FALLING-OFF-THE-BONE BARBECUE CHICKEN WITH

CAROLINA BARBECUE SAUCE Makes 10 servings

Ingredients

n 5 lbs. chicken thighs, bone-in, skin-on n 1 tsp. salt n ½ tsp. ground black pepper n 4 Tbs. butter n 2 cups Carolina Barbecue Sauce (recipe follows) n 2½ cups chicken stock n 1 large white or yellow onion, cut in half and then thinly sliced into half-moons

Directions

Preheat the oven to 325°F. In a medium bowl, toss the chicken thighs with the salt and pepper until they are thoroughly coated. In a large heavy skillet over medium-heat, melt the butter. When the foaming has subsided, sear the thighs until the skin is crisp and blackened in places. Assemble a 9-by13-inch baking dish with the seared thighs, 1 cup of the barbecue sauce and the chicken stock. Place the sliced onions on the top and cover the baking dish tightly with aluminum foil. Bake the chicken for 2 hours 15 minutes. Remove it from the oven and transfer the chicken to a serving dish. Pour the remaining barbecue sauce on top of the chicken before serving.

Carolina Barbecue Sauce

1½ lbs. (6 sticks) butter, melted 2½ cups apple cider vinegar 2½ cups red wine vinegar ¾ cup dry mustard 7/8 cup Dijon mustard 2½ tsp. celery seed 2 Tbs. salt 36 cloves garlic, minced, to make ¾ cup 1½ cups dark brown sugar ¾ cup fresh lemon juice 2 tsp. nutmeg, freshly ground Add all ingredients to a medium saucepan over a medium heat. Stir the sauce until the brown sugar melts, approximately 5 to 7 minutes. Do not let the sauce boil.