Starter
Mussels with Sausage, Coconut Milk and Lime
Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.
By Stan Frankenthaler
Pumpkin Soup with Honey and Cloves
Swirl a little cream decoratively into each bowl of soup for an elegant presentation.
Deviled Eggs
No African-American summer picnic, North or South, would be complete without deviled eggs wrapped in wax paper. I remember that, as a child, part of the fun was unwrapping the eggs and seeing if some of the savory yellow insides had managed to squeeze out onto the paper, in which case I was allowed to lick it off. Years later, I was very surprised to learn that deviled eggs are also a part of the general culinary history of the South. There are even plates especially designed for serving this delicacy. To me they'll always be part of summer fun-hard-cooked eggs taken to the nth power.
By Jessica B. Harris
Herb Salad Spring Rolls with Spicy Peanut Sauce
Although several varieties of basil are used in Southeast Asia, the most common-called rau que in Vietnam and bai gaprow in Thailand-is generally referred to as Thai basil in Asian markets on this side of the Pacific. The leaves are slightly darker and narrower than the more familiar Italian basil and have purple stems and flowers. Rau que has a distinctively pungent anise flavor, but Italian basil is a perfectly acceptable substitute.
Chilled Beet Soup with Chives
The lovely color and tangy taste of this starter make it a real crowd pleaser. Can be prepared in 45 minutes or less but requires additional unattended time.
Goat Cheese and Tomato Tart in a Cornmeal Crust
In this recipe we call for a 10 1/2- by 7- by 1-inch rectangular tart pan with a removable fluted rim; you could instead use a 10- by 1-inch round tart pan with a removable rim. The cornmeal makes a tender, delicate crust.
Traditional Sunset Salad '21' Club
Sunset salad originated at the '21' Club early in the restaurant's history. The name comes from the colors of its ingredients. The salad is most often served with Lorenzo dressing, which was invented by one of the waiters, whose first name, not surprisingly, was Lorenzo.
Peperoni Imbottiti
(BELL PEPPERS FILLED WITH CAPERS, OLIVES, ANCHOVIES, RAISINS AND PINE NUTS)
This classic starter highlights many of the distinctive flavors of southern Italian cooking. Pour a rich Taurasi-Campania's best red wine-during the meal, or if you prefer something lighter, try to find a red Lacryma Christi del Vesuvio from a top-quality producer.