Summer is almost over but not before we have one last long weekend in the sun to pop open a final bottle of Costco-brand White Wine, to lose one last game of corn-hole, to eat salads so we feel healthy before we chug multiple beers on the beach and pretend it didn’t happen, and to gobble up all of the delicious summer seafood before it swims back home. So invite your friends and family over, enjoy the sunshine, and dig in.
Here’s to you summer- You were delicious.
What’s on the Menu
Sides
Tortellini Pesto Pasta Salad
Greek Orzo Salad
Potato Salad
Seafood
Crab Roll
Coconut Shirmp
Parmesan Crusted Halibut
Classic Crab Roll with Potato Salad
Takes: 1 hours
Makes: 2 large rolls, 1 big batch of salad
Mise: 1 lb of fresh crab meat, Brioche hot dog rolls, 4 Tbs salted butter, fresh parsley, 1 shallot, lemon, garlic, salt, pepper. 3 lbs of potatoes, 1/2 cup mayo, 3-4 Tbs mustard, 6 hard boiled eggs, 1 white onion, parsley, dried dill, pickle juice, salt, pepper, celery salt, salt, pepper, garlic powder, onion powder.
Potato Salad:
1. Peel potatoes. Cut into 1/3 inch cubes. Boil in salted water until soft. Remove from water and cool.
2. Cut hard boiled eggs in half and remove the yokes, putting them into a mixing bowl. Using a fork, break up yokes until they’re finely pebbled. Add in mayo, mustard, 1 Tbs of pickle juice, salt, pepper, garlic powder, onion powder, celery salt, dried dill, and fresh chopped parsley. Mix to combine. Set aside.
3. Chop egg whites, dice onion, chop parsley. Add them to bowl with cooled potatoes. Stir to combine. Season. Cool. Serve.
Crab Rolls:
1. Melt butter in medium sauce pan. Meanwhile, dice shallot and crush garlic clove. Once butter has melted, add in shallot and garlic. Cook for 5-8 minutes, medium heat.
2. Meanwhile, toast buns.
3. Once butter sauce is browned and shallots are cooked, remove garlic clove. Add crab meat, season with salt a pepper. Add in chopped parsley and a squeeze of lemon. Place in toasted bun. Serve and enjoy.
Coconut Shrimp + Sweet and Spicy Aoili
Takes: 20 Minutes
Makes: 2 Large servings
Mise: 1 lbs raw shrimp, de-veined and peeled, 1/2 cup shredded, unsweetened coconut flakes, 1/4 cup Panko bread crumbs, salt, pepper, garlic powder, paprika, 2 eggs, avocado or high smoke point oil, 1/2 cup mayo, sriracha, cumin, honey
1. In a large, high walled pan, add 1/4-1/2 inch of oil. Heat on medium high.
2. Combine coconut flakes, panko, salt, pepper, garlic powder, and paprika together in a bowl. Set aside.
3. In a smaller bowl, add the two eggs and a spash of water. Mix with a fork.
4. Dry off peeled and de-veined shrimp on a paper towels. Then, dip shrimp into egg, followed by placing it in the coconut mix to thoroughly coat. Set on plate while you prepare the rest of the shrimp.
5. Add prepared shrimp to heated oil, cook until golden brown on each side (3ish minutes). Then, set on paper towels for 30 seconds- 1 minute to drain. Salt and Pepper.
6. While shrimp is cooking, add 1/2 cup mayo to a bowl, 1 Tbs (or more) of Sriracha, to your taste, add garlic powder and cumin, and then add 1/2 tsp of honey. Stir to combine.
7. Serve shrimp with sauce and asparagus. Enjoy.
Parmesan Crusted Halibut
Takes: 20 Minutes
Makes: 2 Servings
Mise: 2 Servings of Halibut, salt, pepper, grated or shredded Parmesan cheese, sour cream or unflavored Greek yogurt, Panko bread crumbs, paprika, dried parsley, garlic powder, lemon wedges, olive oil.
1. Preheat oven to 425*
2. Mix together 3-4 Tbs of your Parm, 3-4 Tbs of Panko, salt, pepper, paprika, dried parsley, and garlic powder together in a bowl.
3. Line a baking sheet with foil. drizzle with olive oil. Place halibut on sheet, season with salt and pepper. Cover top with 1 Tbs of Sour Cream.
4. Pick up halibut and place sour cream side down into parm/panko mix and press down gently. Repeat with second serving.
5. Place back on sheet and cook for 15-18 minutes. Serve with lemon wedges and broccoli.
Tortellini Pesto Pasta Salad
Takes: 20 minutes
Makes: 6 Sevings
Mise: 1 package of 3 cheese tortellini, basil pesto sauce, 8 oz fresh mozzarella, 2-3 roma tomatoes, pine nuts or cashews- roasted and salted, salt, pepper.
1. Bring water to a boil, salt the water, then cook tortellini according to package instructions. Drain, drizzle with olive oil, cool in fridge.
2. Dice tomatoes and mozzarella cheese into bite sized pieces. Add them to a large bowl.
3. Add in cooled pasta to bowl, followed by cashews/pine nuts. Add 3-4 Tbs of Pesto. Salt and Pepper. Stir to combine.
Serve chilled. Enjoy!
Greek Orzo Salad
Takes: 20 minutes
Makes: 12 servings
Mise: 1 1/2 cups orzo pasta, 1 cup olives, 1 cup crumbled feta cheese, 1 cup cucumber, 1 cup tomato, 1 cup grilled vegetables, 1 cup chicken, 1/2 cup onion, olive oil, oregano, salt, pepper.
1. Prepare orzo per box instructions. Set aside to cool.
2. Dice vegetables and shred chicken.
3. Combine cooled pasta with vegetables, drizzle with olive oil, season with salt, pepper, and oregano.