3 Summer Party Recipes You Can’t Miss

06 Jul, 2018

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Summer celebrations are all the rage right now, and if you’re still wondering what dishes you must include in your menu, check out these three summer dishes that are a must have.(Related topics: celebration facility)


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Spaghetti with Pinot Grigio and Seafood by Giada De Laurentis

Ingredients:
1 pound spaghetti pasta

1/4 cup olive oil

3 shallots, chopped

3 cloves garlic, minced

3/4 cup chopped sun-dried tomatoes

1 1/2 cup Pinot Grigio (or other white wine)

1 pound shrimp, peeled and deveined

2 pounds clams, washed

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

2 cups arugula

How to prepare it:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Meanwhile, heat the olive oil in a large heavy skillet over medium heat. Add the shallots and the garlic and cook for 3 minutes, until tender but not brown. Add the sun-dried tomatoes and cook for another minute. Add the wine, shrimp, and clams. Bring the liquid to a boil. Reduce the heat and simmer, covered, until the shrimp are pink and the clams have opened about 7 minutes.

Add the spaghetti to the seafood mixture. Add the salt and pepper and stir to combine. Add the arugula. Stir gently and place on a serving platter. Serve immediately.

New York-Style Chopped Salad by Ree Drummond

Ingredients:
3 cups mixed salad greens

8 whole romaine leaves

1 pint grape tomatoes, halved

One 14-ounce can kidney beans, drained and rinsed

One 4-ounce can-pitted mixed olives

2 red bell peppers, sliced

2 yellow bell peppers, sliced

4 hard-boiled eggs, peeled and sliced

2 avocados, sliced

8 ounces mushrooms, sliced

8 ounces fresh mozzarella, cubed

1 English cucumber, halved then sliced

1 bunch asparagus, blanched and sliced into pieces

1/2 cup sunflower seeds

8 radishes, halved

Salt and ground pepper

Herby Ranch Dressing, recipe follows, or your favorite

Herby Ranch Dressing:

1 cup (real) mayonnaise

1/2 cup buttermilk (more as needed to reach desired consistency)

1/2 cup sour cream

1/4 cup Italian flat-leaf parsley leaves, chopped

2 tablespoons chopped fresh chives

2 teaspoons chopped fresh oregano

3 teaspoons white vinegar

2 teaspoons Worcestershire sauce

Salt and ground pepperHow to prepare it:

Lay out the greens and all the fixings in small dishes.

Have a big stainless bowl with tongs. Have everyone build their own salad by throwing what they want into the bowl. Toss and tip the salad onto a cutting board. With 2 knives, quickly chop the salad so that it’s chopped into smaller pieces. Throw it back into the metal dish and toss with Herby Ranch Dressing.

Transfer to a plate and sprinkle with a little salt and pepper.

Herby Ranch Dressing:

Combine the mayonnaise, buttermilk, sour cream, parsley, chives, oregano, vinegar, Worcestershire sauce and salt and pepper to taste in a bowl. Chill for a couple of hours before serving.

Blackberry-Bourbon Iced Tea by Bobby Flay

Ingredients:
3 cups fresh blackberries

3/4 cups granulated sugar

2 tablespoons chopped fresh mint

1 1/2 quarts cold water

6 good quality black tea bags

Ice, as needed

Good quality bourbon, to taste

Fresh mint sprigs, for garnish

How to prepare it:

Combine the blackberries, sugar, and coarsely chopped mint in a large bowl and mash with a potato masher or wooden spoon and let sit while making the tea.

While the blackberries are macerating, bring the water to a boil in a medium saucepan, remove from the heat, add the tea bags and let steep for about 3 minutes. Remove the bags and pour the tea over the blackberry mixture. Let the mixture sit at room temperature for at least 1 hour for the flavors to meld.

Pour the mixture through a strainer into a pitcher, pressing on the solids, cover and refrigerate until cold, at least 2 hours. Cook’s Note: You can also pour the mixture into a bowl set inside an ice bath to cool the mixture faster.

Serve the blackberry tea over ice in tall glasses and float a shot of bourbon on top and garnish with lots of fresh mint sprigs…(like a Mint Julep).

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