Table For Four, please.

So now that we're on our third summer living in Crofton, we finally decided to get with the program and buy a set of deck furniture. To test drive our new purchase, we invited some of the P-Street gang over for dinner...and yeah, it was awesome. You guys have to try these recipes, perfect for a warm summer evening:

Entree: Asian Invasion Salmon Salad

Ingredients:
1 Salmon Fillet (fresh, approx 1.5 - 2 lbs)
1 Block of Tofu (extra firm)
1 Heart of Romaine Lettuce
1 Red Bell Pepper
1 Can of Water Chestnuts
1 Cucumber
1 Cup of Cherries (fresh, halved, pitted)
1/2 Lime (zested)
1 Cup of Fried Chow Mein Noodles
1 Cup of Mungu Bean Sprouts
1/2 Cup of Soy Sauce (reduced sodium)

Directions:

Slice Lettuce, Pepper, Water Chestnuts, Cucumber and Cherries. Set aside. Mix lime zest with soy sauce in a small cup. Heat two non-stick skillets to medium, and pan sear tofu and salmon separately for approx 15 minutes, basting with soy sauce mixture occasionally. When done, both tofu and salmon will be firm when pressed.

Remove tofu and salmon from heat, flake salmon and slice tofu appropriately. Mix remaining ingredients in large serving bowl to make salad base, top with tofu and salmon. Serve immediately with ginger or balsamic dressing.

Serves Four.

(Note: Rob just made this one up. Tofu is optional.)

Dessert: Sangria on a Stick

Ingredients:

1. 1/3 cup granulated sugar
2. 1/4 teaspoon ground ginger
3. 1/2 lime, zested
4. 3 cups fresh pineapple chunks
5. 2 dried star anise pods
6. 1 1/2 tablespoons white rum
7. 2/3 cup fresh orange juice
8. 2 1/2 cups dry white wine

Directions:

1. Heat a nonstick skillet over medium-high heat. In a medium bowl, combine the sugar, ginger and lime zest. Add the pineapple and toss.
2. Scrape the pineapple into the skillet, add the star anise and cook, without stirring, until the pineapple caramelizes, 5 minutes. Stir in the rum and let the alcohol burn off, about 3 minutes. Remove from the heat and stir in the orange juice, scraping the bottom of the pan; let cool.
3. Discard the anise. Puree the fruit mixture in a blender. Stir in the white wine and pour the mixture into icepop molds. Freeze until solid, about 4 hours.

(Note: Star Anise is optional. Thank you, Rachel Ray, for using the most random, unattainable spices imaginable in your recipes. )

Yield: 12 pops.

Get Cooking, People!!