Summer Tastes

From Sips to Bites, Local Spots Share Favorite Recipes Perfect for the Season

Amalfi Spritz

Recipe from The Sicilian Butcher,

1 oz. of Prosecco

1 oz. Fiorente Elderflower liqueur

1/2 oz. Rothman and Winter Orchard Pear liqueur

1/2 oz. Combier Bleu Curacao

2 oz. Fever Tree Mediterranean tonic water

Fill a large wine glass with ice. Pour Prosecco over the ice. Add Fiorente Elderflower liqueur, Rothman and Winter Orchard Pear liqueur, and Combier Bleu Curacao, then top with 3 oz. Fever Tree Mediterranean tonic water. Garnish with fresh thyme sprigs and half an orange wheel. Makes enough for a 20-oz. wine glass.

Street Corn

Recipe from CRUjiente Tacos,

3 ears of fresh sweet corn, husked

1/2 of a large white onion

2 jalapeños, cut in half

1 bunch cilantro

2 cloves garlic, crushed

2 Tbsp. chili powder (rancho de chimayo is preferred)

1 Tbsp. garlic powder

1 Tbsp. onion powder

1/2 Tbsp. cayenne powder

1 tsp. cumin

2 Tbsp. Kosher salt

In a large pot, add the corn ears, the onion, jalapeño, garlic, and cilantro, and cover with water. Bring to a boil, then reduce to a simmer and let the corn simmer for about 10 minutes. Remove from the liquid and let cool. Mix the dry spices together. When the corn is cool enough to handle, season the corn with the spice mix and salt. Rub it in very well. On a hot grill, char the corn all over, remove from the heat and let cool slightly. Carefully cut the corn from the cobs and set the corn aside.

1 Tbsp. butter

2 Tbsp. thinly sliced red onion

2 Tbsp. diced tomatillos

2 Tbsp. grated cotija cheese

2 Tbsp. of your favorite hot sauce

1/2 lime, juiced

1 Tbsp. mayonnaise

2 Tbsp. freshly chopped cilantro

In a large sauté pan, heat the butter, add the onion, and sauté briefly, add the corn, let this cook for 1 minute, then add 1 Tbsp. of the hot sauce, lime juice, the tomatillos, and let cook for another minute, deglaze the pan with 2 oz. water. Pour the contents into a serving bowl, top with cheese, the other Tbsp. of hot sauce, the mayo, and the chopped cilantro. Serve with tortilla chips. 

Lobster Roll

Recipe from Tarbell's,

4 brioche or challah hot dog buns
4 eggs
2 Tbsp. Dijon mustard
Juice of 1/2 lemon
2 dashes Cholula or Gunslinger hot sauce
Approximately 16 oz. neutral-flavored soy/canola oil
9 oz. butter poached lobster meat, knuckles and claws only 
1/4 cup of the tiny white/yellow inner leaves of celery (for garnish)

Combine the egg, mustard, lemon juice, and hot sauce in a large bowl, and blend completely using a stick blender. Transfer to a regular blender. With the blender running on low, very slowly drizzle oil in until the aioli is thick with a creamy mayonnaise-like consistency. Season to taste with salt and pepper. Butter the buns and toast in a skillet until lightly golden. Mix just enough aioli with the lobster to moisten. Mound lobster generously in the buns. Sprinkle lobster with inner leaves of celery. Serves four.

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