Midsummer Dinner Party
Ingredients: Raspberry, Green beans, Lemons, Basil, Garlic · 180 min cook time · 700kcal · ~₩84,000
Ingredients
1pack Raspberry, 1pack Green beans, 2ea Lemons, 1bunch Basil, 1head Garlic, 3ea Shallots, 500g Roma tomatoes, 1ea Eggplant, 200g Sharp yellow cheddar, 4ea Chicken leg quarters, 1stalk Rhubarb, 1ea Cantaloupe, 2ea Zucchini, 1pinch Diamond Crystal Kosher Salt, 1pinch Black pepper, 1pinch Oregano, 1pinch Smoked paprika, 2tbsp Maesil cheong (green plum syrup), 2tbsp Sugar
Instructions
1. Start planning the menu for the Midsummer dinner party, focusing on June produce like melons, zucchini, yellow squash, eggplant, and roast chicken. Consider a plate of fruit for bounty and sunflowers for decoration. Plan for pink lemonade with red fruits like cherry, rhubarb, strawberry, and raspberry.
2. Go grocery shopping. Purchase raspberries, green beans, lemons, basil, garlic, shallots, Roma tomatoes, eggplant, sharp yellow cheddar, chicken leg quarters, rhubarb, and cantaloupe. Be mindful of the $100 budget.
3. Clean the kitchen before starting to cook. This helps with organization and creativity.
4. Prepare the zucchini by salting it generously. This draws out water, concentrating its flavor and seasoning it.
5. Season the chicken leg quarters with 3/4 teaspoon of Diamond Crystal Kosher Salt per pound, black pepper, oregano, and smoked paprika. Focus the seasoning near the bone. Dry-brine the chicken for 30 minutes to an hour.
6. Prepare a rhubarb sauce by slow-roasting rhubarb with sugar and maesil cheong (green plum syrup) for about an hour. This results in tender fruit and a bright pink syrup.
7. Place the chicken in the oven to roast for an hour and a half. Ensure it goes in by 4:30 PM if guests are arriving at 6:00 PM.
8. Assemble the cantaloupe and cheddar dish. Prepare the basil roast chicken leg quarters and slow-roast the zucchini with them. Cook the eggplant as a separate course to highlight summer produce. Prepare the pink lemonade rhubarb situation.
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