Tag Archives: lilly pulitzer

Lazing on the lanai

10 May

Truly this is the last of the Lilly-obsessed inspired posts.
We can’t stop longing for loungetime on the lanai with these fresh-tasting, yummy bites.

Recipe from “Essentially Lilly: A Guide to Colorful Holidays,” by Lilly Pulitzer and Jay Mulvaney.
Use mango in place of the pineapple, if you like.

20 12-inch soaked bamboo skewers
1 cup (loosely packed) fresh basil leaves
1 cup orange juice
1/2 cup vegetable oil
1/4 cup chopped fresh ginger
60 large shrimp, deveined, tails left intact
1 fresh pineapple, peeled, cored, cut into 60 chunks
Soak bamboo skewers in pan of water until ready to use.

Finely chop basil; set aside half of basil to sprinkle over skewers after grilling. Place remaining half of basil in large bowl. Add orange juice, oil and ginger; whisk well. Add shrimp to marinade and toss to coat. Cover and refrigerate for at least 2 and up to 4 hours.

Remove shrimp from marinade and thread onto skewers, alternating with pineapple chunks, for a total of 3 shrimp and 3 pineapple chunks on each skewer.

Prepare grill (medium high heat). Grill skewers until shrimp are opaque and brown in spots, turning once, about 3 minutes per side. Sprinkle with reserved basil and serve. Makes 10 servings.

Skirt steak would also work well with this marinade.

2 cups light Mexican beer (such as Corona)
2 cups (loosely packed) fresh cilantro leaves
1 cup fresh lime juice
1 cup vegetable oil
6 cloves garlic
4 pounds flank steaks
Salt and freshly ground pepper to taste

Process beer, cilantro, lime juice, oil and garlic in food processor until ingredients are finely chopped. Place steaks in large resealable plastic bags. Divide marinade between bags. Seal and refrigerate for at least 4 hours and up to 8 hours.

Prepare grill (medium high heat). Remove steaks from marinade and place on grill; sprinkle with salt and freshly ground pepper. Grill to desired doneness, turning once, about 6 minutes per side. Transfer to cutting board. Slice steak diagonally across the grain and serve. Serves 10.

Pink and green — everything’s Lilly

7 May

We’ve already droned on about our favorite preppy fruit salad here, but that won’t stop our Lilly Pulitzer-esque obsesssions to make even our food pink and green.

Although Lilly has some lovely party books that we’ve missed out on, we were lucky enough to snag a silk re-issue of a pink and orange shift. We can’t wait to slip it on, mix something cool and nibble one of these salads with friends.

Recipe from “EsSentially Lilly: A Guide to Colorful Holidays,” by Lilly Pulitzer and Jay Mulvaney.
Substitute or add mussels, grilled diced swordfish or cooked calamari to the salad. The acids in the lime vinaigrette will help keep the avocados from turning brown, so you can make the salad a few hours ahead.

1 cup dry white wine
1 small onion, sliced
1/4 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon whole black peppercorns
1 1/2 pounds bay scallops
1 pound large (21 to 25 count) shrimp, peeled and deveined.
1 pound lobster or crabmeat
2 ripe Florida (or 3 Haas) avocados, pitted, peeled and cut into 3/4 inch cubes
1 pint grape tomatoes, cut lengthwise into halves
2 scallions, white and green parts, finely chopped
1 jalapeno, seeded and minced
1 large head green leaf lettuce, separated into individual leaves, washed and dried

Boil 2 quarts of water with first five ingredients, then add scallops and shrimp, cooking 3 minutes. Remove to bowl, cover and refrigerate two hours. Combine lobster or crabmeat and remaining ingredients in large bowl. Drizzle with 1/3 cup lime vinaigrette and toss gently. Serve over lettuce leaves, with remaining lime vinaigrette.


Grated zest of 2 limes
6 tablespoons fresh lime juice
1 garlic glove, crushed and peeled
1 1/3 cup extra-virgin olive oil
2 tablespoons minced shallot
In medium bowl, whisk together lime zest, juice and garlic. Gradually whisk in olive oil and shallot. Season with salt and pepper.

1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil

Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.

In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.

Pour the vinaigrette over the salad and gently toss to combine. Cover and chill for at least an hour before serving.

In a small saucepan over medium heat, cook 1 1/2 cups pomegranate juice for 10 minutes or until reduced by one-third.
Remove from heat and let cool completely.
Pour cooled juice into a medium non-reactive bowl. Whisk in 3 tablespoons red wine vinegar, 3 tbsp sugar, 1/2 tsp salt, 2 tsp fresh lemon juice, 1/4 tsp pepper. Stream in 1/4 cup olive oil and whisk until incorporated.
Toss into salad of baby spinach, cubed avocado, supremed pink grapefruit.

1/4 cup ruby red grapefruit juice
1/4 cup orange juice
1 tablespoon minced fresh garlic
1/4 cup olive oil
1 tablespoon fresh squeezed lemon juice
8-10 rosemary sprigs with straight stems
1 pound (26-30 per pound) shrimp

In a bowl, combine grapefruit juice, orange juice, garlic, olive oil and lemon juice.
Pull most of the leaves from each rosemary stem, leaving about 2 inches at the top of the sprig (look like mini Lilly palm trees, lol). Mince enough rosemary leaves to make 1 teaspoon and add to bowl. Save extra leaves for other uses.
Add shrimp to bowl and mix. Let stand at least 15 minutes, or cover and refrigerate up to 2 hours.
While waiting for shrimp to marinate, put rosemary stems in a bowl and cover with water.
Drain shrimp, discard marinade. Form 1 shrimp into a C shape and push thick end of Rosemary sprig through fat section, then through tail end of the shrimp. Continue skewering shrimp with remaining rosemary, distributing shrimp equally among the sprigs.
Lay skewered shrimp on a BBQ grill over very hot coals or very high heat on a gas grill (you can hold your hand at grill level only 1 or 2 seconds), close lid on gas grill. Turn shrimp as needed to cook evenly until they are opaque but still moist looking in center of thickest part (cut to test), about 4 minutes.


2 cups diced avocado
lemon juice
1 cup chopped celery
24 boiled, cleaned shrimp
1 T green onions
1 cup chili sauce/mayonnaise/sour cream Shrimp Louis-style homemade dressing
6 slices crumbled bacon

Sprinkle avocado w/lemon juice. Add remaining ingredients except bacon, and mix. Chill. Serve on lettuce and garnish w/bacon.

Turkey talk

6 May

Oh, Internets. You know how obsessive we are when it comes to pairing food with dreamy destinations. If we can’t afford to jet away to some exotic locale right this minute, surely we can transport ourselves to a happy place with a little bit of delish. Can we help it if the sight of honeydew melon balls paired with pink grapefruit, freshly torn mint, honey and lime makes us think of Lilly Pulitzer sundresses and Palm Beach?

We’d like to pair that preppy fruit salad with this luscious turkey burger:

Oprah found a new favorite food when she tried this turkey burger at Mar-a-Lago, Donald Trump’s private club in Palm Beach. “I believe [it] may be the best turkey burger in the entire world,” she says. The Mar-a-Lago Turkey Burger will be permanently available at the Trump Bar and Grille in Trump Tower in New York City, open to the public for lunch and dinner. It will also be served during lunch in Chicago at Sixteen, the Trump International Hotel restaurant.

1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples, peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt (this seems excessive, so we used less than half this amount. They were fine.)
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley, finely chopped
1/4 cup Major Grey’s Chutney, pureed

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.
Serve with a side of Mar-a-Lago Pear Chutney (see below) and your favorite toasted bread, pita or hamburger roll.

Mar-A-Lago Pear Chutney

1 Anjour pear , peeled and diced
1/2 teaspoon sea salt
1/2 teaspoon cinnamon
1 1/2 cups Major Grey’s Chutney
1/4 cup dried currants or raisins

Preheat oven to 350°. Toss the diced pears with the cinnamon and salt. Bake on a parchment-lined cookie sheet for 10 minutes. Cool and mix with the chutney and currants or raisins.