Entertaining is an integral part of summer, but creating the menu can present a dilemma. Chef Vanessa Cantave, the cofounder and executive chef of the Brooklyn, New York– based catering company Yum Yum NYC, who was featured on season one of Rocco’s Dinner Party, recommends keeping it simple. Choose fresh ingredients, she says, because the produce is both incredible and affordable this time of year. And serve at least three appetizers, “so that there is something for every palate.” Cantave looks to the traditional Haitian dishes she grew up with, like salt cod chiquetaille. “It’s a very popular Haitian appetizer, usually eaten with a group of friends and family and almost always accompanied by cocktails, music and conversation!” she says. And for that cocktail, she recommends Palomita, which is made with fresh grapefruit, lime juice and Cointreau. Most importantly, the Washington, D.C.–born chef, who grew up all over the world thanks to her dad’s military background, stresses prepping dishes—and drinks—before the party so that you can actually enjoy your guests.
Salt Cod Chiquetaille
1 lb salt cod
1 small shallot, finely minced
¼ cup red onion, finely minced
1 half habanero or Scotch Bonnet
1/4 cup red bell pepper, chopped
1/4 cup red onion, finely minced
3 tbsp olive oil
3 tbsp apple cider vinegar
1 tbsp cilantro, chopped
1 tbsp parsley, chopped
Fresh black pepper, to taste
Juice of half a lime (optional)
Desalt cod fish by soaking in room temperature water 12 hours or overnight (replace water
and check for saltiness at least twice). Boil fish in water just until it begins to break up and
flake. Remove from pot, place in large bowl, cool 10 to 15 minutes. Use hands to debone,
if necessary, then flake the fish. Add remaining ingredients to bowl, cover and refrigerate
overnight. Serve with crackers or crusty bread.
Palomita Cocktail
1 1/4oz Cointreau
1 oz lime juice
3 oz fresh grapefruit juice
Grapefruit twist (optional, for garnish)
Add all ingredients to a shaker filled with ice. Shake vigorously and strain into highball glass filled with ice. Garnish with grapefruit twist.
