We know it’s cliché, but you’re probably throwing or going to a BBQ this weekend. We’re here to give you ten recipes to make for your guests, bring for your hosts, or just ideas to make on a random warm Wednesday night…they work for all options.
Grilled Japanese Eggplant
From Molly Sims and Gavin Murphy
3 Japanese Eggplants – halved lengthwise
Dijon Rosemary Marinade:
2 tablespoons Rosemary, chopped
½ Lemon, juiced
1 tablespoon Dijon Mustard
1 cup Olive Oil
Put all ingredients in a container, close tightly and give it a good ol’ shake. Taste and adjust seasoning if you prefer.
30 mins before cooking toss eggplant in a large bowl and let sit.
Grill on medium heat on your grill flesh side down until grill marked. Turn over and put on shelf if your grill has one or move to lower heat side of grill. Cook until tender to touch.
Serve on a platter and drizzle any additional marinade over.
Grilled Panzanella Salad
8 slices Rosemary Focaccia bread, cut 1/4″ thick
1 seedless Cucumber, cut into bite size chunks
2 Tomatoes, cut into bite size chunks
1 Red Bell Pepper
1 Yellow Bell Pepper
1 Zucchini, split length wise
1/4 cup fresh Basil, chopped
1 teaspoon Dijon Mustard
4 tablespoon White Wine Vinegar
1 tablespoon Lemon Juice
1/4 cup Olive Oil
Preheat grill to medium heat.
Place red and yellow peppers onto the grill. Make sure to turn every so often so all sides get evenly charred.
Brush slices of bread and zucchini halves with olive oil on both sides. Place on grill for 4-5 minutes until bread is gold brown and zucchini is marked and tender.
While other ingredients are grilling, combine tomatoes, cucumbers, and basil in a large serving bowl. Whisk together the vinegar, lemon juice, Dijon mustard, and salt and pepper. Slowly whisk in olive oil to complete the dressing. Set aside.
Once peppers are evenly charred on all sides, remove from grill and let cool until safe to handle. Peel away charred skin from flesh and remove stem and seeds. Cut flesh into bite size pieces. Cut toasted focaccia into cubes, as well as zucchini. Put all grilled items in the serving bowl and dress the salad.
Organic Cucumber Salad
From Amanda Freitag
Yields 4 side portions
4 large or 6 small Cucumbers, peeled
1 tablespoon Kosher Salt
1 teaspoon Sugar
½ cup White Vinegar (distilled is preferred)
1 tablespoon Spring Garlic, chopped fine
1 small bunch Dill, washed & chopped
1 cup Greek Yogurt, (full fat percentage for this recipe)
Pinch of cayenne pepper
Cut peeled cucumbers into thinly sliced rounds and place into a colander with a bowl underneath. Season the cucumbers with the salt and mix thoroughly, making sure all the cucumbers get salted. Let the cucumbers sit for 30 minutes to release some liquid. After 30 minutes, shake the cucumbers dry and discard off the excess liquid. Put the cucumbers into a bowl and blend with the sugar, vinegar, spring garlic, dill and yogurt and mix well, making sure the yogurt coats the cucumbers. Taste and season with more salt if necessary and cayenne for a pepper kick. Chill in the refrigerator for 30 minutes or eat right away because it is irresistible!
Our Essential Burger
2/3 pound of ground Sirloin
2/3 pound ground Chuck
1 tablespoon freshly chopped Rosemary
2 cloves Garlic, finely chopped
4 slices local White Cheddar Cheese
1 Red Bell Pepper
2 cups Arugula
1/4 cup sliced Red Onion
Dijon Mustard, to liking
4 Brioche Hamburger Buns
Over a flame, roast the red bell pepper whole until the skin is charred on all sides. Let it cool enough to handle and peel off the charred skin. Slice the pepper into strips.
Gently combine the ground beef with the garlic, salt, and pepper. Form into 4 even patties. Do not over-handle the meat, as you want your burgers as juicy as possible.
Heat your grill to a high heat. For medium-rare burgers, grill on one side for 3 minutes and then flip and grill for 3 minutes on the other side. Add the cheese to each burger and grill for 1 more minute. For medium-well done, add 1 minute for each, and increase after the flip. For example, for medium burgers, grill 3 minutes, flip, grill 4 minutes, add cheese and grill for 1 more minute.
In the last minute of grilling, brush the buns with olive oil and toast on the grill for just a minute until golden brown.
Begin to build your burger by placing a bed of arugula on the bottom of the bun, followed by the burger patty with cheese, red bell pepper, and red onion. To finish, spread dijon mustard on the remaining piece of the bun and top off the burger. Enjoy!
Grilled Portobello Burgers with Arugula, Grilled Watermelon, and Corn Salad
From Molly Sims
4 Portobello Mushrooms, stalks removed
½ Watermelon, 1” slices, rind removed
2 ears of Corn
S & P
Preheat grill on medium heat
Begin by putting the corn directly on the grill and let each side begin to char. The whole ear should take 15 – 20 minutes to cook. Once browned remove, let cool and cut the kernels from the ears and set aside.
Drizzle some olive oil inside each mushroom and place rosemary sprig in each.
Lay underside of mushroom down on grill and cook for 5 minutes. Flip over.
Meanwhile once as mushrooms are cooking place each piece of watermelon on grill and sear for 4 minutes each side until nice grill marks appear.
Note: You’re not cooking the melon just adding flavor by grilling it. Once done remove and cut into pieces.
To assemble: Toss all salad ingredients i.e. arugula, corn, watermelon together. Add drizzle olive oil and squeeze lemon juice and pinch salt. Serve on larger platter with burgers arranged on top.
Assemble burgers with lettuce, tomato and preferred condiments on toasted burger bun or alternatively wrap mushroom in lettuce wrap.
Blood Orange Margaritas
1 1/2 ounces Tequila
4 ounces Blood Orange Juice
1 ounce fresh Lime Juice
1/2 ounce Orange Liqueur
Blood Orange Slice, for garnish
Lime Wedge, for garnish
Mix all ingredients well. Pour over ice and serve with blood orange and lime garnish.
The Quintessential Lobster Roll
From Damon Gordon
4 5oz portions, cooked Lobster meat
4 sliced Pickles
4 Rolls (or equivalent roll)
6 tablespoon Mayonnaise
1 teaspoon Lemon Juice
¼ teaspoon minced Shallots
¼ teaspoon minced Garlic
1 teaspoon minced Celery
¼ teaspoon chopped Parsley
½ each Lemon Zest
¼ teaspoon White Wine Vinegar
¼ teaspoon Mustard
Mix all lemon mayonnaise ingredients in a bowl.
Mix in the cooked lobster meat.
Place the lobster meat evenly between 4 lobster rolls
Serve with French fries and sliced pickles.
The Red Snapper
The King Cole Bar’s Original Bloody Mary
1 oz. vodka
2 oz. Tomato juice
1 dash lemon juice
2 dashes salt
2 dashes black pepper
2 dashes cayenne pepper
3 dashes of Worcestershire sauce
Combine ingredients in a cocktail shaker. Shake vigorously. Strain over ice cubes. Garnish with a lemon wedge.
Grilled Halibut with Fennel, Asparagus, and Spring Onions
From Meghan Markle
20oz piece of Halibut (yields 4 dinner portions)
1 bulb of Fennel
2 small Spring Onions
1/2 pound Fiddleheads (you don’t need them but such a great addition!)
2 bunches Asparagus
A couple Meyer Lemons (my favorite)
Fresh Mint (tarragon too if you have it)
Really good olive oil (the quality makes a difference)
Salt (I prefer Maldon Sea Salt)
Individual foil packages – 16 inch foil square per package
Build the base with 6 asparagus spears, peeled and trimmed as necessary. Sliced fennel (one bulb will make 4 portions), sliced spring onion, a small handful of fiddleheads, Maldon, pepper, and a drizzle of good olive oil. Place the seasoned fish over the vegetables…add 3 sprigs of roughly torn mint and tarragon, 1/2 sliced Meyer lemon (some of it’s juice squeezed over), more olive oil and Maldon.
Wrap the foil so that all of the seams seal at the top of the package.
Grill on medium heat with the lid closed for approximately 8 minutes.
To check: carefully peel open the foil – fish should flake away with a fork and vegetables tender.
Serve casually and give everything an extra squeeze of lemon and olive oil to finish + a couple extra pinches of maldon. Cheers!
German Seduction Bars
From Andrew Bevan
1/2 cup evaporated milk
18 oz package German Chocolate cake mix
1/2 cup melted butter
1/3 cup evaporated milk
1 cup pecans
1 cup semi-sweet chocolate chips
In a double boiler, combine caramels and 1/2 cup evaporated milk. Cook until melted, stirring constantly. Set aside. In large bowl combine dry cake ingredients, melted butter and 1/3 cup evaporated milk and pecans. Press half of dough into a greased 9×13 pan. Reserve the other half for topping. Bake at 350 degrees for 5 minutes. Sprinkle chocolate chips over crust. Spread caramel mixture over chocolate chips then crumble the other half over caramel mixture. Bake for 15 to 18 minutes. Cool slightly and refrigerate to set.