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."

Corn and crab salad
Servings:

Serves 4.

Ingredients

    • 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
    • Salt
    • Freshly ground black pepper
    • Aleppo pepper
    • Handful fresh basil leaves, torn into large pieces
    • Leaves of 1 branch fresh tarragon, torn into pieces

Preparation

Baking Directions:

Pintxo Moruno (Grilled, marinated lamb)
Servings:

Serves 4 as an appetizer.

Ingredients

    • 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

Preparation

Baking Directions:

Salt-baked carrots and beets
Servings:

Makes enough to serve 4 as a nice side dish.

Ingredients

    • 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

Preparation

Baking Directions:

White peaches, pistachios, honey and ricotta
Servings:

Serves 4.

Ingredients

    • 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

Preparation

Baking Directions:

Sangria

Ingredients

    • 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

Preparation

Baking Directions:

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