Lobster potato salad If you don’t have lobster, substitute lump crabmeat. 2 pounds small red or yellow new potatoes Kosher salt 3/4 cup mayonnaise 2 tablespoons red wine vinegar 2 tablespoons fresh lemon juice 3 tablespoons prepared horseradish, drained 2 heaping tablespoons whole-grain mustard 1 heaping tablespoon Dijon mustard 1 tablespoon honey Freshly ground black pepper 1 pound lobster meat, coarsely chopped 2 tablespoons finely chopped fresh tarragon 1/4 cup chopped fresh flat-leaf parsley 1. Put the potatoes in a large pot and add enough cold water just to cover. Add 1 tablespoon of kosher salt and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Drain well, let cool for five minutes and slice into 1/4-inch thick slices.2. While potatoes are cooking, whisk together the mayonnaise, vinegar, lemon juice, horseradish, mustards, honey and salt and pepper in a large bowl. Add the warm potatoes, lobster (or crab), tarragon and parsley, and gently mix to combine. Taste for seasoning and add more salt and pepper, if needed. Serves six.
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Black-pepper vinegar sauce Use this tangy sauce to top barbecue, grilled or roasted chicken. 1/4 cup plus 2 tablespoons Dijon mustard 3 tablespoons honey 1/4 cup rice wine vinegar 2 teaspoons freshly ground black pepper 11/2 teaspoons kosher salt 1/3 cup canola oil 1/3 cup extra virgin olive oil Whisk together the mustard, honey, vinegar, pepper and salt in a medium bowl. Combine the canola and olive oils, and then slowly add to the mustard mixture, whisking until emulsified. Let sit at room temperature while you prepare the chicken, or cover and refrigerate up to two days. Bring to room temperature before serving.
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Rosé sangria Flay will be toasting the weekend with rosé sangria, a refreshing thirst-quencher that he says goes with both meats and fish. His guests are then free to serve themselves so he’s free to partake in holiday festivities. After all, he points out, during summer’s last gasps, “You don’t want to become the bartender.” 2 bottles cold rosé wine 1 Gala apple, cored, halved and thinly sliced 1 orange, halved and thinly sliced 1 pint fresh raspberries 1/4 cup simple syrup Ice cubes Fresh mint leaves, for garnish Optional: club soda, cold Combine the wine, apple, orange and raspberries and simple syrup. Refrigerate for at least 30 minutes and up to one day. Serve over ice, and garnish with mint and top with a few splashes of club soda, if desired. Serves eight. To make simple syrup: Bring 1 cup of sugar and 1 cup of water to a boil in a small saucepan, and cook until the sugar is completely dissolved. Transfer to a bowl, cover and refrigerate until cold. Will keep in the refrigerator, covered, for one month.
