I am not a hot dogs and hamburger on the grill kinda gal when I invite people over for a pool party (or frankly when I go to others’ parties). I am not averse to meat, if it is good. I patronize my local organic farms when I want a semi-annual steak, and certainly whenever I want a cut of pork. I have begun to greatly appreciate the Boston Butt cut of pork. It is forgiving — you stick in the oven and it is done, whenever. It also is a fatty cut which has the glorious advantage of essentially self-basting in its fatty porkiness which accentuates the good flavor.
Menu:
Little neck clams on the grill, served with melted butter (melted in small dish on grill). Clam broth is optional.
Grilled kielbasa. Buy the best quality you can find. Fatty pork is a happy complement to clams.
Reheated pork butt. I prepared the day ahead by slow-roasting in oven; I marinated the pork in Puerto Rican style a la Mark Bittman.
Deviled eggs. Because it’s not a summer party without ’em! These go early and fast!
Cherry pie
Strawberry shortcake