Big Party, Small Bites

Put a new spin on your summer cocktail party with a menu inspired by Portuguese small plates. These nibbles mix and match beautifully for a light but satisfying meal your guests won't soon forget.

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Crab and Cod Fritters

You can prepare the fritters ahead and then fry them when you’re ready to eat. Save the potato skins for Potato Skin Curls with Fresh Herbs. 8 oz. dried salt cod 1 lb. medium Yukon Gold potatoes (3 or 4), peeled and cut into 1-inch pieces Kosher salt 3 Tbs. extra-virgin olive oil 1 medium yellow onion, minced 3 medium cloves garlic, minced 3 Tbs. finely chopped fresh cilantro 1 tsp. hot pepper sauce; more to taste 1 large egg, separated 8 oz. jumbo lump crabmeat, drained well and picked over Vegetable oil, for frying For more instructions

Gazpacho Coolers

On a particularly hot day in Portugal, a single ice cube is often added to a bowl of gazpacho for cool relief. Here, a tomato juice ice cube and a frozen cucumber slice do the same, in style. 2-1/2 cups rustic bread pieces (torn by hand) 2-1/2 lb. very ripe tomatoes, cored, seeded, and chopped (5 cups) 1 medium English cucumber, peeled and sliced 1/4 inch thick (2 cups) 1 medium red bell pepper, stemmed, seeded, and chopped (1 cup) 2 medium cloves garlic, crushed 1 tsp. fresh oregano 1/4 cup extra-virgin olive oil 1-1/2 Tbs. white wine vinegar 1-1/4 cups tomato juice Kosher salt and freshly ground black pepper For More Instructions

Flame-Roasted Sausage

Serve this punchy flambéed sausage with crusty bread, or for an unexpected pairing, sweet fresh pineapple chunks. 1-1/2 to 2 lb. dry-cured Portuguese chouriço, linguiça, or Spanish chorizo 1 cup grappa or brandy For more instructions...

Warm Marinated Olives

Turkish bay leaves have a more complex, well-rounded flavor than the domestic variety. Here, they add a subtle, sweet astringency to a combination of green and black olives. 1/2 cup extra-virgin olive oil 4 medium cloves garlic, peeled and smashed 4 (3x1-inch) strips orange zest 3 (3x1-inch) strips lemon zest 1 Tbs. fresh rosemary leaves 1 large or 2 small dried Turkish bay leaves Pinch of crushed red pepper flakes Generous pinch of ground allspice 1 cup pitted brined green olives, preferably picholine 1 cup pitted brined black olives, preferably Kalamata For more instructions...

Crisp Potato Skins with Fresh Herbs

These crisp shards of potato skin are cooked in oil infused with the season’s freshest herbs. The longer you leave the oil to infuse, the more intense the flavors. You’ll need only the potato skins for this recipe; save the flesh for Salt Cod and Crab Fritters, potato salad, or mashed potatoes (cover leftover peeled potatoes with water and store in the refrigerator for up to 2 days. 3 cups canola oil 1-3/4 cups coarsely chopped mixed fresh herbs, such as rosemary, parsley, cilantro, oregano, marjoram, and summer savory 5 lb. medium Yukon Gold potatoes, washed and dried well Kosher salt and freshly ground black pepper For more instructions... Get the complete menu

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