Shrimp and Avocado Salad With Peanut Dressing

Shrimp and Avocado Salad With Peanut Dressing

To coax out the very best flavors in nuts and spices (in this case, peanuts, sesame seeds and fennel seeds), a quick and gentle fry in extra-virgin olive oil is all that's needed. This yields a fragrant fried-peanut dressing, a testament to fat as a conductor of flavor. The crunchy dressing revolutionizes a simple salad of shrimp, sliced avocado and tender-crisp lettuce, transforming it into a much more compelling and surprisingly filling main dish. Any number of proteins — salmon, chicken or steak — could take center stage in this dish, but speedy shrimp keeps the timing under 20 minutes. 

Yield: 4 servings

3 to 4 heads Little Gem lettuce, leaves separated, or 1 head romaine lettuce, roughly chopped

2 ripe avocados, halved, pitted and sliced lengthwise

Salt and freshly cracked black pepper

1 pound large shrimp, peeled and deveined 

1 tablespoon plus ¼ cup extra-virgin olive oil, divided

3 scallions, thinly sliced

1 garlic clove, minced

½ cup roasted unsalted peanuts

2 tablespoons white sesame seeds

1 tablespoon honey

¼ teaspoon fennel seeds

¼ cup apple cider vinegar

On a large platter, arrange lettuce leaves in an even layer. Nestle the avocado slices on and around the lettuce. Sprinkle with salt and pepper. 

Pat the shrimp dry and season with salt and pepper. In a medium skillet, heat 1 tablespoon of olive oil over medium-high. Cook the shrimp for 3 to 5 minutes, turning once, until just opaque and cooked through. Transfer to a plate to cool.

In the same pan, heat the remaining ¼ cup of olive oil over medium. Add the scallions and garlic and fry, stirring frequently, for 2 to 3 minutes, until fragrant and garlic is just golden. Add the peanuts, sesame seeds, honey and fennel seeds, and fry for about 1 minute, stirring occasionally, until peanuts and sesame seeds are fragrant, toasted and warmed through.

Remove the skillet from the heat and stir in the vinegar. Season the dressing with salt and pepper. Add the cooled shrimp to the salad and spoon the dressing over top.  

Horchata

Horchata

Horchata is a Latin American beverage that’s made by soaking nuts and grains in water then seasoning the mixture with sugar and spices. The drink originated in Spain over 1,000 years ago, but many countries have their own regional variations. This is an adaptation of a Mexican version, also known as agua de horchata, that’s made with rice, sugar, cinnamon and almonds, which provide rich flavor and texture, but leave them out if you like. Serve horchata over ice alongside a plate of spicy food — or try this dirty horchata recipe for a caffeine kick.

Yield: 8 servings

2 cups uncooked long-grain white rice

1 cup whole raw, unsalted almonds (optional)

1 cup granulated sugar

1 tablespoon ground cinnamon, plus more to taste

Put the rice, almonds (if using) and 8 cups water into a large pitcher or bowl. Cover container and let soak overnight (at least 8 hours) at room temperature.

Remove 4 cups liquid from the rice and almonds; reserve. Transfer the remaining liquid, rice and almonds to a blender, and blend, in batches if necessary, until solids are finely ground, 2 to 3 minutes.

Place a fine-mesh strainer over a large bowl and pour the ground rice and almond mixture into the strainer. Use a spoon to press the solids to extract as much liquid as possible. (You could also strain the liquid through a cheesecloth if you want your horchata to be extra smooth.) Discard the solids. Transfer the strained liquid to a large pitcher (or keep it in the bowl) and mix in the reserved 4 cups liquid from Step 2.

Add sugar and cinnamon, and stir well. Serve over ice and dust with ground cinnamon, if desired.

Tip: The horchata is best consumed the day it’s made, but it will keep up to 2 days in a covered container in the refrigerator. Stir vigorously before serving.

*An idea for the grounds:

if you add two cups of milk and a cup of hot water to the rice/almond grounds and stir it on low heat until it boils, it becomes a pudding-y, oatmeal-like mixture called firnee. It's a Persian food that was a staple for my mom growing up ! You can top it with more cinnamon if you like

Made with macadamias, only because I had a huge bag from Costco and they were already roasted and salted. I liked the flavor. I then tried chestnuts - blame Costco again. It was good - kinda. I like it best with the almonds - but only 1/2 cup AND I boil them to remove the skins. I only use 1/2 cup sugar. Vitamix is my blender and I use 2 layer cheesecloth. I do not toss the left over "sludge" in the cheese cloth. I add it to pancakes and muffins and waffles. (Freeze until needed)

Quinoa Salad With Corn and Basil

Quinoa Salad With Corn and Basil

Part green salad, part grain salad, this dish is substantial enough for dinner yet light enough for the hottest days of summer. Quinoa and corn kernels boil together to form a hearty base, and are then tossed with the ingredients typically found in pesto. But instead of mashing the elements together to form a paste, they remain coarse so every bite has texture and is different from the last: whole leaves of basil and arugula, chunks of Parmesan, pebbles of toasted nuts. Embellish the salad further, if you like, with avocado, raw crunchy vegetables like cucumbers, or another protein like prosciutto or grilled shrimp.

Yield: 6 servings

Salt

1 cup quinoa

3 cups fresh or frozen, unthawed corn kernels (from 3 ears of corn or one 16-ounce bag)

1 garlic clove

2 lemons

¼ cup extra-virgin olive oil

1 cup toasted walnuts or almonds

2 ounces Parmesan

1 (5-ounce) container of arugula

1 ½ loosely packed cups basil leaves, torn if large

Bring a large pot of salted water to a boil. Add the quinoa and cook for 12 minutes. Add the corn kernels and continue to simmer until the corn and quinoa are tender (and a thin white tail appears on the quinoa), another 3 to 5 minutes. Drain through a fine-mesh sieve, rinse with cold water until cool to the touch, then shake and stir to drain well.

Meanwhile, finely grate the garlic into a large bowl. Finely grate the zest of 1 lemon, then halve the lemons and squeeze in ¼ cup juice. Add the olive oil. Coarsely chop the nuts. Coarsely chop the Parmesan into small pieces no larger than ¼ inch.

Add the quinoa and corn to the bowl of dressing and  stir to combine. Add the arugula, basil, walnuts and Parmesan and stir to combine. Season to taste with salt.

TIP: Used Farro.....added thinly sliced red radish as well. Fantastic salad and a base for adding proteins if you like

We really enjoyed all the textural elements in this salad! I added a cup of edamame at my husband suggestion and found it worked well. One thing the recipe doesn't mention and perhaps most know it already but it is vital to rinse quinoa for a few minutes under running water to avoid the bitter taste if you don't. I will plan to make this again but may add just a touch of sherry vinegar as I love it.

Steakhouse Tomato-Onion Salad

Steakhouse Tomato-Onion Salad

Inspired by the tomato and onion salad served at Peter Luger, this iteration is a little less, um, austere. A flavorsome doenjang vinaigrette takes the place of that Worcestershire-laden, umami-rich steak sauce. The bittersavory aroma of fresh perilla leaves is unmatched here, offsetting the sweetness of the tomato, onion and doenjang; but their sister, mint, is a fantastic secondary option. Enjoy this quick, refreshing salad alongside a richer main dish, such as grilled steak, pork or chicken.

Yield: 4 servings

2 large very ripe tomatoes, thickly sliced crosswise

1 large white onion, thickly sliced crosswise and separated into rings (see Tips)

Salt and freshly ground black pepper

1 lemon

2 teaspoons white vinegar

1 large garlic clove, finely grated or minced

2 tablespoons extra-virgin olive oil

1 tablespoon doenjang (see Tips)

1 teaspoon Dijon mustard

1 teaspoon honey

Fresh perilla or mint leaves, torn into pieces

Arrange the tomato and onion slices in a single-ish layer on a serving plate, then season with salt and pepper.

Into a small jar or container with a tight-fitting lid, zest the lemon, then halve it and squeeze 1 tablespoon of the juice into the jar. Add the vinegar, garlic, olive oil, doenjang, mustard and honey. Close the jar, then shake vigorously until well combined.

Drizzle the doenjang vinaigrette over the tomato and onion slices, 1 teaspoon at a time, until modestly dressed. Place the perilla pieces over the salad, then serve immediately.

Tips: For raw onion slices with less bite, soak them in water first before draining and using.

You can find doenjang, often labeled soybean paste, in Korean or Asian supermarkets and online, either in jars or in plastic rectangular tubs. Funkily pungent and packed with savoriness, doenjang is a magical flavor booster that is sometimes compared to Japanese miso but has a saltier, more assertive kick. Full of fermented sourness and deep Parmesan-like depth, it can enliven all manner of soups, stews and salad dressings with unparalleled brio.

Simpler than this tomato salad recipe is something we have often as a side dish. Use cherry tomatoes or sliced ripe tomatoes. Sprinkle lightly with sugar. Add a couple dashes of Japanese rice vinegar and a little garlic salt. Cut up a few fresh basil leaves and stir together with the vinaigrette. Easy and so tasty!

Pork Tenderloin with Corn, Peaches And Lime

Pork Tenderloin with Corn, Peaches And Lime

In this juicy and colorful skillet dinner inspired by lemongrass grilled pork, tenderloin roasts alongside corn kernels, which then get tossed with sweet peaches and crunchy cucumbers. The whole dish is tied together by the lime and fish sauce dressing, which is reminiscent of nuoc cham, and is used twice: as a coating on the pork to develop a caramelized crust, and to dress the salad. Accompany the dish with lettuces, rice noodles, rice, soft herbs or a combination. Leftovers are wonderful at room temperature.

Yield: 2 to 3 servings

¼ cup lime juice (from 2 limes)

2 tablespoons brown sugar

2 tablespoons fish sauce

2 to 3 bird’s eye or serrano chiles, thinly sliced

1 pork tenderloin (about 1 pound), silver skin removed (see Tip), meat halved crosswise and patted dry

2 tablespoons neutral oil, such as avocado or grapeseed

2 cups corn kernels (from 2 ears, or frozen and unthawed)

2 firm peaches

2 Persian or mini seedless cucumbers

½ red onion

Salt

Heat the oven to 400 degrees. In a large bowl, stir together the lime juice, brown sugar, fish sauce and chile until the sugar dissolves. Coat the tenderloin with 1 tablespoon of the sauce, rubbing to coat. Set the rest aside.

In a large cast-iron skillet over medium-high, heat 1 tablespoon oil. Add the pork and cook until browned all over, 6 to 8 minutes. Turn off the heat, then add the remaining tablespoon oil and the corn. Stir to coat. Transfer the skillet to the oven and roast until the corn is tender and a thermometer inserted into the thickest part of the pork registers 140 degrees, 10 to 14 minutes. (The pork will continue to cook as it rests.)

Meanwhile, thinly slice the peaches, cucumbers and red onion.

Transfer the pork to a cutting board to rest for at least 5 minutes, then thinly slice and season the cut sides lightly with salt. Transfer the corn, peaches, cucumbers and red onion to the bowl of sauce. Stir to combine and season to taste with salt. Serve the pork topped with salad and all of the sauce. 

Tip: To remove the silver skin, a tough connective tissue, without cutting off too much meat, locate the white, shiny membrane and insert your knife at one edge of the silver skin to cut between the skin and the meat, creating a flap to hold onto. Pulling the flap of silver skin tight with your nondominant hand, continue to slice along the length of the skin until you’ve removed and released all the silver skin.

* With it in the 90’s, I opted to grill this. Seared the pork over hot coals, then put in a cast iron pan over indirect heat. Added the corn and peppers.

I halved the peaches, grilled them for a few minutes over hot coals. Let cool then sliced and added to the onion and cucumbers.

Served over greens from the garden. Peaches from the garden as well.

Very good. I make this same dressing and reduce it by half, then use as a baste for salmon, chicken, pork, and tofu.

Zucchini Tzatziki

Zucchini Tzatziki

In this spin on cool and creamy Greek tzatziki sauce, zucchini takes the place of cucumbers to help make use of summer’s usual glut and lend mellow sweetness. Like cucumbers, zucchini contains a lot of water, so you’ll want to drain and squeeze it dry after grating it for the smoothest, thickest results. Basil lends extra seasonal flair, though more traditional dill or mint, or other fresh herbs like oregano, parsley, cilantro or even fennel fronds can be used instead or in combination. Serve it with grilled chicken or salmon, on burgers, or as a dip for pita chips or crudités.

Yield: About 2 ½ cups

1 medium zucchini (about 8 ounces)

Salt and black pepper

2 cups plain whole-milk Greek yogurt

¼ cup chopped fresh basil leaves

1 medium lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice) 

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 garlic clove, grated or minced

Grate the zucchini on the large holes of a box grater. Place in a colander, sprinkle lightly with salt and toss with your hands; set colander in sink to drain for 10 minutes. Transfer the zucchini to a clean, cotton dish towel or cheesecloth and wrap tightly, then squeeze a few times over the sink to remove excess water.

In a large bowl, combine the zucchini, yogurt, basil, lemon zest and juice, olive oil and garlic. Season with salt and pepper. The tzatziki can be made a few hours ahead and will keep in the refrigerator for up to 3 days. Drizzle with more olive oil before serving.

 

Miso Eggplant Salad With Chickpeas

Miso Eggplant Salad With Chickpeas

The flawless flavor pairing found in the popular Japanese dish miso-glazed eggplant serves as inspiration for this bold and textural salad. For high-temperature roasting, cutting the eggplant into chunky pieces optimizes golden, crisp edges with a buttery and silky interior. The vinaigrette is a standout, punchy from the ginger, intensely savory from the miso, with a sweet hum from the mirin. The simplicity of a salad founded on just eggplant and chickpeas makes this an excellent weeknight option, but there are also many ways to add more heft: Incorporate a few handfuls of spinach, add some pan-fried or baked tofu, or toss with some cold soba noodles. 

Yield: 4 servings

For the Eggplant Salad

2 tablespoons vegetable oil

1 tablespoon toasted sesame oil

2 pounds eggplant (about 3 small or 2 medium), trimmed and cut into 1-inch chunks

Salt and pepper

2 (15-ounce) cans chickpeas, rinsed

2 scallions, sliced

Toasted white sesame seeds 

For the Miso Dressing

2 tablespoons white (shiro) miso paste

2 tablespoons mirin 

2 tablespoons toasted sesame oil

1 tablespoon rice vinegar 

1 garlic clove, finely grated 

1 (1-inch) piece fresh ginger, peeled and grated 

1 teaspoon sugar 

Heat the oven to 425 degrees.

Prepare the eggplant salad: In a small bowl, mix together the vegetable oil and sesame oil. Place the eggplant on a rimmed sheet pan and drizzle with the oil mixture. Season with salt and pepper and toss well to coat. Place in the oven and roast until the eggplant is tender, with golden edges, 20 to 25 minutes. 

Meanwhile, make the dressing: Place the miso, mirin, sesame oil, vinegar, garlic, ginger and sugar in a large bowl and whisk to combine. 

Add the eggplant to the bowl with the dressing, along with the chickpeas and scallions; toss to combine. Taste and season with salt and pepper. Top with sesame seeds and serve.

TIP: I made this as written and thought it was very good. I wanted more acid & heat so I added some lime juice and red pepper flakes. It needs quite a bit of salt and black pepper. I understand the recipe suggestion for soba noodles, but I decided to use short pasta (pipe) to conform to the size of the other ingredients. I also think adding the roasted eggplant at time of serving will keep its crisp roasted nature intact. I used both black and white sesame seeds for contrast. Mint or dill also.

Didn’t have enough eggplant so subbed in some oyster mushroom as it has a similar volume and texture. We liked the mushrooms much better than the eggplant…as per protocol. Dressing is a keeper! Drizzled some on the salmon filets too!

Brothy Tomato Rice Soup

Brothy Tomato Rice Soup

This quick and nourishing soup captures the concentrated umami, acidic-sweet brightness and floral aroma of fresh tomatoes. If you can buy the ones on the vine, you’ll end up with an even more intense scent. Fragrant jasmine rice lends body and thickens the broth just enough. The perfect lunch or light dinner, this comforting meal reheats beautifully, too, to a texture not dissimilar to congee or juk, and tastes like peak summer in soup form. A note on cooking with tomato vines: They lend a surprising tomatoey flavor to brothy curries and soups like this, accentuating the aroma of the fruit in a beautiful way, but they do contain plant defenses called glycoalkaloids, so don’t eat them.

Yield: 2 servings

Extra-virgin olive oil

1 ounce guanciale or bacon, diced

½ medium yellow onion, diced

Pinch of crushed red pepper

1 teaspoon dried oregano

12 ounces grape or cherry tomatoes, preferably on the vine

¼ cup jasmine rice

2 cups chicken stock, bone broth or dashi, preferably homemade

Salt

Fresh basil and toasted sesame oil, for serving (optional)

Heat a medium saucepan over medium, then add enough oil to lightly coat the bottom. Stir-fry the guanciale and onion until both start to brown at the edges, about 5 minutes, then scooch them to the side of the pan.

To the empty side of the pan, add a little more oil if dry, then stir in the crushed red pepper and oregano. Reduce the heat if the spices start to burn. Nestle in the tomatoes (with their vines still on) and cook them until fragrant, about 1 minute.

Add the rice and stock and bring to a boil over high, then reduce the heat to medium-low. Simmer, stirring occasionally, until the rice is tender, 15 to 20 minutes. Taste and season with salt. If your tomatoes had stems and vines, remove and discard them.

Serve immediately with a topping of fresh basil and a dribble of sesame oil, if using.

Buttermilk Ranch Fried Chicken

Buttermilk Ranch Fried Chicken

Great fried chicken at home is much easier than you might think. This version celebrates the tangy, herbaceous complexity of ranch seasoning, which is whisked into buttermilk to create an easy brine that ensures a flavorful, juicy end result. A whole chicken works best: Cutting it into parts takes a bit of practice but saves money and yields a good variety of pieces. (If looking for a shortcut, a mixture of thighs and drumsticks works well too.) After the chicken is brined, it’s dredged in flour seasoned with onion powder and garlic powder, echoing ranch seasoning, and supplemented with cornstarch, which yields a delightfully crispy exterior that holds up very well to chilling, for those among us who love cold fried chicken. Don’t be afraid to fry at home! This chicken fries in a large, deep Dutch oven — and it fries mostly covered, which helps reduce any mess. Maintain the right oil temperature and follow the visual cues to determine doneness, and you’ll be fine.

Yield: 10 pieces

4 cups full-fat buttermilk

1 (1-ounce) packet ranch dressing seasoning 

3 tablespoons kosher salt, plus more for sprinkling

1 tablespoon cracked black pepper

1 small (3- to 3 ½-pound) chicken, cut into 10 parts, or a mixture of thighs and drumsticks (2 ½ pounds)

About 8 cups vegetable oil, peanut oil or other neutral oil

1 ½ cups/194 grams all-purpose flour 

½ cup/69 grams cornstarch 

2 teaspoons onion powder

2 teaspoons garlic powder

Any combination of fresh dill, hot sauce and ranch dressing, for garnishing

In a large bowl, whisk to combine the buttermilk, ranch seasoning, 2 tablespoons of salt and 2 teaspoons of black pepper. Place the chicken pieces in the buttermilk brine, ensuring they’re fully submerged, then cover and refrigerate for at least 4 hours and up to 24 hours.

When ready to fry, pour the oil into a large Dutch oven that has a tight-fitting lid, to a depth of 3 or 4 inches. (For safe frying, make sure the oil doesn’t go more than halfway up the sides.) Heat oil over medium-high heat to 350 degrees.

In a large bowl, combine the flour, cornstarch, onion powder, garlic powder and remaining 1 tablespoon salt and 1 teaspoon pepper. (You can also use a heavy paper bag that is large enough to fit the chicken pieces.) Working with a few pieces of chicken at a time, shake off excess brine and toss in the flour mixture to coat thoroughly on all sides. Gently press the mixture onto the chicken to ensure it fully adheres, shake off any excess flour and place the chicken on a rimmed baking sheet. Continue with the rest of the chicken until all the pieces are coated.

Working with a few pieces at a time, gently lower the chicken skin-side down into the pot and fry, covered, for 5 minutes. Carefully uncover, flip the chicken and continue to cook another 5 minutes, maintaining a medium to medium-high heat and an oil temperature of about 325 degrees. (Adding the cold chicken will cause the temperature of the oil to drop.) Fry until the pieces are a deep golden-brown on all sides, then remove from the oil and place on a paper towel-lined wire rack over a rimmed baking sheet. (Make sure your chicken is cooked through: When you pierce the meat, any juices that escape should run clear, not pink. If pink, simply cook a few minutes longer. If you have a meat thermometer, it should register 160 degrees when inserted into the thickest part of the chicken. After removing the pieces from the oil, the residual heat will continue to cook the chicken to 165 degrees.) Season with salt and repeat this step with the remaining pieces.

Serve warm or at room temperature, garnished with dill, alongside hot sauce and ranch dressing, if desired.

Yakitori-Style Salmon With Scallions and Zucchini

Yakitori-Style Salmon With Scallions and Zucchini

Yakitori is a Japanese dish in which boneless chicken pieces seasoned with salt (shio) and a soy basting sauce (tare) are threaded onto bamboo skewers and grilled over a charcoal fire. This weeknight meal borrows the flavors of traditional yakitori and applies it to salmon and vegetables. A salty-sweet sauce of soy sauce, sugar, vinegar, garlic and ginger doubles as a glaze and serving sauce. Tossed with greens, the leftover salmon and vegetables make a nice salad the next day, and the sauce keeps in the refrigerator for up to a week. Brush it onto chicken or pork chops before roasting, or use it to season your next clean-out-the-fridge fried rice.

Yield: 4 servings

¼ cup canola oil, plus more for greasing

1 tablespoon minced garlic (from about 3 cloves)

1 tablespoon minced ginger (from a 1-inch piece)

⅔ cup low-sodium soy sauce

⅓ cup turbinado sugar

2 tablespoons unseasoned rice vinegar

2 tablespoons cornstarch

1 pound small zucchini (about 3), trimmed and sliced ⅛-inch-thick

8 scallions, trimmed, halved lengthwise, if large, and cut into 2-inch pieces

Kosher salt and black pepper

2 pounds boneless, skinless salmon fillets, cut into 1-inch pieces

Lemon wedges, for serving

In a small saucepan, heat 1 tablespoon oil over medium-low. Add garlic and ginger and cook, stirring, until fragrant, 1 minute. Add ⅔ cup water, plus the soy sauce, sugar and vinegar, and bring to a boil over high heat.

Reduce heat to low and simmer, stirring to dissolve the sugar, 1 to 2 minutes. Mix cornstarch with 2 tablespoons water and whisk into sauce. Simmer until thickened, about 2 minutes. Reserve 1 cup of sauce for basting, and transfer remaining sauce to a small bowl, for serving.

Heat a grill, or a lightly greased cast-iron griddle or grill pan over medium. Season zucchini and scallions with salt and pepper and toss with 2 tablespoons oil. Thread onto wooden skewers that have been soaked in water or metal ones. Season salmon with salt and pepper and toss with remaining 1 tablespoon oil. Thread onto skewers.

Grill, basting with sauce and turning every few minutes, until salmon and vegetables are caramelized and cooked through, about 10 to 12 minutes for salmon and 12 to 15 minutes for vegetables. Serve with lemon wedges and reserved sauce for dipping.

TIP: I make yakitori on my Weber a lot and I use a trick from Steven Raichlens Barbeque Bible. Use two flat bricks (like pavers) on the grill with a 4 or 5 inch space between them. Lay skewers on them and they'll get direct heat but won't touch the grate and sticking problems will be greatly reduced.

I made this for dinner tonight, and I think I'm usually a good cook, but this was shockingly good - I felt like I was eating a restaurant quality meal. I did use brown sugar, and I cooked under the broiler (~12 min for the veg, ~8 for the salmon) because I didn't feel like getting the grill going and I don't have a grill pan or cast iron skillet. Made everything else as directed. The sauce in particular is amazing. Served with rice. Will definitely make again.

We made this a few days ago - this is delicious. We BBQ'd the salmon and veggies. The next time we make this, we will change:

-With 2 tbsp Cornstarch, the sauce was quite thick (hard to baste with). Will cut down to 1.5 tbsp

-We used Coho salmon, and BBQ time was 8 mins.

-The green onions on the edges of the skewers charred quite a bit (if you don't want this much charring, sandwich them in between the zucchini).

Try using two flat pavers on the grill with a space between them - about 4 or 5 inches. Lay skewers on pavers with the meat over the gap between them and exposed to direct heat. They'll cook nicely, the skewers won't turn to ash and the meat won't stick to the grate. I learned this from Steven Raichlens BBQ Bible.

Connecticut-Style Lobster Rolls

Connecticut-Style Lobster Rolls

Connecticut-style lobster rolls celebrate the pure flavor of lobster, simply warming the cooked meat in melted butter to bring out its inherent sweetness and preserve its plump texture. (Maine-style typically serve chilled lobster meat tossed with mayonnaise.) The approach is simple: Toast your buns in butter until golden, then heat the cooked lobster in the same skillet just until warmed. The use of salted butter seasons the meat, so no extra salt is required (though seasoning to taste is never discouraged). Although the optional celery seed is not traditional, its herbal brightness nicely highlights the seafood flavor. Serve these lobster rolls with potato chips and tangy coleslaw for a classic summer meal.

Yield: 2 lobster rolls

4 tablespoons salted butter

2 top-split hot dog buns

6 to 8 ounces cooked lobster meat (see Boiled Lobster recipe), coarsely chopped

Chopped chives, for garnish

A few pinches of celery seeds (optional)

In a 10-inch nonstick skillet, melt 1 tablespoon of the butter over medium. Add buns and toast the two outer sides until lightly golden, 1 to 2 minutes per side. (Watch carefully, as the second side will toast faster than the first.) Transfer buns to two individual plates. Rinse skillet under cold water to cool off the pan.

Add the remaining 3 tablespoons butter to the skillet and melt over low. Add lobster meat and gently warm it, tilting the skillet as needed to frequently baste the lobster until just warmed through, about 2 minutes.

Divide lobster between the toasted buns and drizzle on the butter sauce. Garnish with chives and celery seeds, if using. Serve immediately.