The black “Marina” indoor-outdoor rug from Ballard Designs tosses happy white dots under the furniture. “Emerson” armchairs with white slipcovers from Frontgate at the host and hostess spots offer an opposing sturdy presence to the airy, wood cross-back chairs from Tops Tents & Rentals. “Jamesse” crystal stemware from Lehmann Glass provides elegant vessels for the dinner’s flight of wines. Homeowner Lisa Johnson pours a Pinot Noir. Menu
Mussels with Red Pepper SauceGrilled Cauliflower Steak with Baby GreensSmoked Pork Loin with Grilled Plum, Cherry, and Sage Sauce; Grilled AsparagusDutch Baby Pancake with StrawberriesSummer Wine Pairings
Shopping List We’ve organized a shopping list to make shopping for this party menu easy for you. Package sizes are included so you have enough for duplicated recipe ingredients. Check your pantry for these necessary items before shopping. Note: Unless specified, when we call for “butter,” we mean the unsalted variety. When we call for “olive oil,” we are suggesting good-quality extra virgin. Eggs are large eggs.
Kosher salt (need 1 cup + 2-1/2 teaspoons)Ground black pepper (need 1-1/8 teaspoons)Paprika (need 1 tablespoon)Vanilla extract (need 1 teaspoon)Granulated sugar (need 2 tablespoons plus 1 teaspoon)Powdered sugar (need 2 tablespoons)All-purpose flour (need 1/2 cup)Eggs (need 3)Whole milk (need 1/2 cup)Butter (need 1 stick plus 2 tablespoons)Olive oil (need 1/2 cup plus 1-1/2 teaspoons)Red wine vinegar (need 1-1/4 teaspoons)Nonstick cooking sprayHeavy-duty aluminum foil for grilling
Specialty grocery store
Saffron threads
Produce
2 bunches Italian parsley1 bunch sage1 (5-ounce) container mixed spring greens3 lemons2 medium yellow onions1 small shallot1 head garlic1 large red sweet pepper3 (2-pound) heads cauliflower3 to 4 bunches medium asparagus spears (need 35 to 40)1-1/2 pounds plums (about 6)About 8 ounces fresh tart cherries (or 1 package frozen pitted tart cherries)1 pound strawberries
Grocery Hickory wood chips (generally located in the “Seasonal” section) Baking aisle
1 (8-ounce) package roasted, salted pistachio nuts1 (12-ounce) box golden raisins
Butcher
2-pound pork top loin roast (single loin)
Fishmonger
2 pounds mussels in shells
Dairy
1 (8-ounce) container ricotta cheese
Bakery
1 loaf crusty sourdough bread
Cheese counter
1 (4- to 6-ounce) package cotija or feta cheese
Alcohol section
1 (750-millilitre) bottle dry white wine for cooking (need 2 cups)
Planning
Scrub and soak the mussels in the morning. Store prepared mussels in a bowl covered with a damp paper towel or kitchen towel in refrigerator until ready to prepare.Prepare Lemon Vinaigrette up to 24 hours in advance. Keep chilled until ready to serve.To maximize grill use, grill the cauliflower, plums, and asparagus in stages while the pork loin cooks. Simply use the heated side of the grill to prepare each item as directed. The food will pick up some of the smoke flavor from the hickory chips.Store the grilled cauliflower, covered, in the refrigerator until just before ready to serve. Allow time for cauliflower to come to room temperature.The Grilled Plum, Cherry, and Sage Sauce may be stored, covered, at room temperature until ready to serve.The Grilled Asparagus should be grilled during the last 10 to 12 minutes of the pork cooking time.For the Dutch Baby Pancake, prepare the batter up to 24 hours ahead. Wash, hull, and slice the strawberries in advance; cover and keep chilled.
Soak: 45 minutes Prep: 15 minutes Cook: 15 minutes
2 pounds mussels in shells1 cup kosher salt2 lemons6 tablespoons unsalted butter2 tablespoons olive oil1-1/2 cups coarsely chopped yellow onion1-1/2 cups coarsely chopped red sweet pepper1/4 teaspoon kosher salt1/4 teaspoon ground black pepper2 cups dry white wine4 pinches saffron threads1 loaf crusty sourdough bread4 tablespoons coarsely chopped fresh Italian parsley (optional)
Scrub mussels under cold running water. If present, remove beards from mussels. In 6- to 8-quart Dutch oven, combine 4 quarts cold water and 1/3 cup salt. Add mussels; let soak 15 minutes. Drain, discarding water. Rinse mussels. Repeat soaking, draining, and rinsing two more times. Preheat oven to 350°F. Juice one lemon (you should have 3 tablespoons). Cut other lemon in wedges; set aside. In 6- to 8-quart Dutch oven, melt 3 tablespoons butter and olive oil. Once butter has melted and oil is hot, add onion and red pepper. Cook and stir 5 minutes or until tender; season with 1/4 teaspoon salt and pepper. Remove from heat and add wine; return to heat. Bring to boil. Reduce heat and simmer, uncovered, 3 to 4 minutes until alcohol is cooked out. Stir in saffron and lemon juice. Add mussels. Return to boil; reduce heat. Cover; simmer 4 to 6 minutes or until shells open. Discard any mussels that do not open. While mussels are cooking, heat bread in oven. Add remaining butter to mussels; stir, covering mussels with sauce and vegetables. Remove bread from oven. Slice bread; serve with mussels. Garnish with parsley, if desired. Makes 8 servings. Hands On: 20 minutes Total Time: 45 minutes
3 (2-pound) heads cauliflower, washed and leaves removedNonstick cooking spray1 teaspoon kosher salt1/4 teaspoon ground black pepper4 cups mixed spring greens1/2 cup roasted salted pistachio nuts, shelled1/2 cup golden raisins1/4 cup crumbled cotija or feta cheese1/4 cup coarsely chopped fresh Italian parsley
Lemon Vinaigrette:
1/4 cup olive oil1/4 cup lemon juice1 tablespoon coarsely chopped fresh Italian parsley1 teaspoon finely chopped shallot
Cut eight 3/4-inch-wide center slices from cauliflower heads, cutting crosswise through core. (Reserve remaining cauliflower for another use.) Coat cauliflower slices with nonstick spray. Sprinkle with salt and pepper. Line grill rack with heavy-duty foil coated with nonstick spray. Add cauliflower slices to foil. Cover; grill directly over medium heat 15 minutes. Coat again with nonstick spray. Carefully turn cauliflower. Cover and grill 10 minutes more or until charred and crisp-tender. Carefully remove from grill. Meanwhile, in large bowl combine greens, pistachios, raisins, cheese, 1/4 cup parsley, and Lemon Vinaigrette. Toss; season with additional salt and pepper. To serve, place cauliflower steak on each plate; top with salad. Makes 8 servings. For Lemon Vinaigrette, in small bowl or glass jar with lid, whisk or shake together olive oil, lemon juice, parsley, and shallot. Let stand 20 minutes. Prep: 25 minutes Grill: 1 hour 40 minutes Smoked Pork Loin:
2 cups hickory wood chips2 pounds pork top loin roast (single loin), fat trimmed2 tablespoons olive oil1/3 cup finely chopped fresh Italian parsley1 tablespoon paprika*1 teaspoon kosher salt1/2 teaspoon ground black pepperGrilled Plum, Cherry, and Sage Sauce (recipe follows)Grilled Asparagus (recipe follows)Sage leaves
Grilled Plum, Cherry, and Sage Sauce:
1-1/2 pounds plums, (about 6) halved and pittedNonstick cooking spray1 cup fresh or frozen thawed pitted tart cherries, halved and pitted1-1/2 teaspoons olive oil1-1/4 teaspoons finely chopped fresh sage1-1/4 teaspoons red wine vinegar1 teaspoon sugar
Grilled Asparagus:
35 to 40 medium asparagus spears4 to 6 small cloves garlic, peeledNonstick spray1/8 teaspoon kosher salt1/8 teaspoon ground black pepper
For Smoked Pork Loin, place wood chips in large bowl. Cover wood chips with water. Soak at least 1 hour. Meanwhile, brush pork loin with oil. Sprinkle with parsley, paprika, salt, and pepper, and rub into pork. For charcoal grill, arrange medium coals around drip pan. Test for medium-low heat above pan. Sprinkle wood chips over coals. Place pork loin on grill rack over drip pan. Cover; grill 1- to 1-1/2 hours or until instant-read thermometer inserted into meat registers 145°F, adding more charcoal to maintain heat as necessary. (For gas grill, preheat grill. Reduce heat to medium-low. Adjust heat for indirect cooking. Grill as above, except place meat in roasting pan. Place on unlit side of grill. Place wood chips in foil packet. Cut slits in packet to allow smoke to escape. Place packet beneath grill rack directly over heat.) Slice pork loins and top with Grilled Plum, Cherry, and Sage Sauce. Serve with Grilled Asparagus and garnish with fresh sage leaves. For Grilled Plum, Cherry, and Sage Sauce, pat plums dry with paper towels. Coat with nonstick spray. Grill, cut side down, on rack of covered grill directly over medium-high heat 4 minutes or until lightly charred. (For grill pan, heat grill pan over medium-high heat. Pat plums dry with paper towels and coat with nonstick spray. Grill plums, cut side down, 4 minutes or until lightly charred.) Remove plums from grill and cut in thirds. In large bowl combine grilled plum slices, cherries, olive oil, sage, red wine vinegar and sugar. *Tip: Use traditional Hungarian paprika for this recipe. It will pick up a smoky flavor as the pork loin cooks. Smoked paprika will be overwhelming. Hands On: 10 minutes Total Time: 50 minutes
3 eggs1/2 cup milk1/2 cup all-purpose flour1/4 cup ricotta cheese2 tablespoons granulated sugar1 teaspoon vanillaPinch kosher salt1/4 cup butter1 pound strawberries, hulled and halved1 to 2 tablespoons powdered sugar
In blender add eggs, milk, flour, ricotta cheese, granulated sugar, vanilla, and salt. Cover; blend 1 minute or until smooth. Cover; chill at least 15 minutes or up to 24 hours. To bake, preheat oven to 425°F. Place butter in 10-inch cast iron skillet. Place skillet in oven 5 minutes or until butter melts. Swirl to coat bottom of skillet with butter. Add batter to hot skillet. Bake about 20 minutes or until puffed and golden. Remove and cool slightly. Fill with strawberries, and sift powdered sugar over berries and pancake. Makes 8 servings. Here’s a wine that won’t weigh down your palette with heavy flavors. It’s a perfect companion for sipping on the deck. Located on a northeastern bay in Marlborough, Cloudy Bay Vineyards Sauvignon Blanc 2016 embodies the characteristics of its origins: pungent, aromatic, grassy, citrusy, with hints of its coastal location. Overtones of red bell pepper, lemon, and butter make this wine a unique partner to Mussels with Red Pepper Sauce. 2. Oregon Willamette Valley Pinot Noir: The Willamette Valley boasts a long, gentle growing season with warm summers and cool evenings, bursts of Indian summer, mild winters, and long springs—prime conditions for the subtle flavors of pinot noir grapes. These wines show nuanced fruit flavors and a reasonably high acidity. Flavors vary from plum and currants to cherry and cinnamon, and from raspberry and black tea to black cherries and vanilla. The Fairsing Vineyard Estate-Grown Pinot Noir 2014 offers warm earthy scents and dark fruits with hints of toasty vanilla, pepper, and smoke. In every aspect, this wine reflects the bounty of summer, a lovely complement to the Smoked Pork Loin with Plum, Cherry, and Sage Sauce. 3. Côtes du Rhône Rosé: Rosé wines have grown in popularity as summer sipping wines, and no doubt, they are light, refreshing, and fruity. Sparkling versions are popular cocktail hour wines. But rosés that come from the Côtes du Rhône, the hilly southwestern river valley that leads to the Mediterranean, have a depth from the hot sun and flinty soil that makes them good matches to food. Les Dauphins Côtes du Rhône Reserve Roséis an excellent example of a food-appropriate summer rosé. It’s full-flavored and crisp, with aromas of summer fruits. Pairing it with an airy Dutch Baby Pancake, given a savory-sweet edge with ricotta, balances the inherent minerality of this wine.
