Wow guests with grilled lamb, corn and crab salad, sangria
Want to throw a tapas party? Seamus Mullen, a New York chef known for his approachable and modern Spanish cuisine, is here to help! Here, Mullen shares a number of mouthwatering recipes from his new cookbook, "Seamus Mullen's Hero Food: How Cooking with Delicious Things Can Make Us Feel Better."
- 4 ears white sweet corn, shucked
- Zest and juice of 1 lemon
- 1 tablespoon Champagne vinegar
- 1 clove garlic, grated
- 5 tablespoons olive oil
- 1/2 pound jumbo lump crabmeat, picked through to remove bits of shell
- Handful Sun Gold tomatoes or other cherry tomatoes, halved
- 1 English cucumber, skin on, halved and sliced into half-moons
- 1/4 cup pickled shallots
- 1 avocado, diced
- Freshly ground black pepper
- Aleppo pepper
- Handful fresh basil leaves, torn into large pieces
- Leaves of 1 branch fresh tarragon, torn into pieces
Bring a large pot of salted water to a boil. Blanch the corn for 2 minutes. Cut the kernels off the cob with a sharp knife.In a large serving bowl, combine the lemon zest and juice, vinegar and garlic and mix well, then whisk in the olive oil. Fold in the corn, crabmeat, tomatoes, cucumber, pickled shallots and avocado and carefully mix together. Season with salt, black pepper and Aleppo pepper and finish with the torn herbs.
Serves 4 as an appetizer.
- 1 pound lamb, top round or lamb loin, cut into 1-inch cubes
- 2 tablespoons kosher salt
- 2 cloves garlic, coarsely chopped
- 4 tablespoons Moruno spice blend
- Zest of 1 lemon
- 2 cups olive oil
- 1/2 cup roughly chopped mint
- 1/2 cup roughly chopped flat-leaf parsley
- Metal or bamboo skewers for grilling
- Maldon salt or Sel Gris
- A few drizzles of good quality extra-virgin olive oil
Skewer the lamb onto the skewers and season with kosher salt and Moruno spice mix. I like to skewer three cubes each to make a nice-sized appetizer.In a large baking pan, combine the olive oil, garlic, lemon zest, parsley and mint and add the skewers of lamb, turning to coat thoroughly in the marinade. Cover with plastic and set aside to marinate for a few hours or overnight in the refrigerator.Pre-heat the grill or a griddle pan to medium-high and quickly sear the skewers about 1-2 minutes on each side. Season with finishing salt and drizzle with extra-virgin olive oil and serve.
Makes enough to serve 4 as a nice side dish.
- 1 pound kosher salt
- Zest of 1 lemon
- 2 tablespoons pink peppercorns
- 2 tablespoons black peppercorns
- 2 branches fresh rosemary
- 2 branches fresh thyme
- 1 bunch small carrots, trimmed
- 1 bunch small beets, trimmed
Preheat the oven to 350 degrees. In a large roasting pan, combine the kosher salt, lemon zest, pink and black peppercorns, rosemary and thyme and mix thoroughly. Add the carrots and beets and cover completely with the salt.Bake until the veggies are cooked through and tender, 20–30 minutes depending on the size of the vegetables. Once thoroughly cooked, remove from the oven and scrape off the skin using a dish towel or the back of a paring knife.
- 2 or 3 firm white peaches, plus a yellow one
- Juice of 1 lemon
- 1 pound fresh ricotta cheese
- 4 tablespoons honey
- 1/4 cup shelled pistachios, toasted in a dry, hot pan for 30 seconds
- 2 tablespoons fruity olive oil
Quarter and pit the peaches, then slice into thin curls on a mandoline. Toss with the lemon juice in a bowl.Divide the ricotta among 4 dessert bowls, drizzle a tablespoon honey on each, and toss on a handful of toasted pistachios. Top each with a few curls of the peach slices and a drizzle of olive oil and serve.
- 3-liter bottle of Grenache based red wine (fruity)
- 1-liter bottle of Triple Sec or other orange liquor
- 1 liter Brandy de Jerez
- 1 quart fresh lemon juice
- Sprite or 7-Up
- Diced seasonal fruits
To make sangria for a party at home:Serve drink ingredients over ice with a splash of Sprite or 7-Up. Top with diced seasonal fruits that have been macerated in Triple Sec overnight.