Recipes: Be the King of the Backyard Barbecue

Summer grilling recipes from local chefs and restaurants guaranteed to make your next cookout sizzle.

Holy Tequila: Summer Time Mahi-Mahi Tacos

Ingredients (pineapple-watermelon pico de Gallo)
1/4 watermelon, small dice
1/2 pineapple, small dice
1/4 small red onion, diced
1/2 cup fresh cilantro, chopped
1 teaspoon fresh lemon juice
1 jalapeño, stemmed, seeded chopped
1 ounce of tequila

Mix all of these ingredients. Salt to taste

Ingredients (tacos)
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 pound mahi-mahi fillet
Vegetable oil (for brushing)
8 6-inch corn tortillas, warmed
1 cup finely shredded cabbage
1 lime, cut into wedges

Build a medium-hot fire in a charcoal grill or heat a gas grill to high. Combine all dried spices in a small bowl. Sprinkle over fish. Brush grill grate with oil. Cook fish for about 3-4 minutes. Fill tortillas with fish, cabbage, and pineapple-watermelon pico de Gallo. Squeeze fresh lime wedges over tacos.

Michael Anthony’s Cucina Italiana: Bruschetta with Grilled Peaches, Ricotta & Prosciutto

1/3 cup balsamic vinegar
6 slices of crusty Italian bread, toasted
1/3 cup olive oil, plus some for garnishing
2 large peaches, pitted and cut into 12 slices
6 tablespoons ricotta cheese
3 ounces prosciutto, sliced paper thin
1 1/2 ounces arugula
Sea salt

In a small saucepan over medium heat, bring the vinegar to a simmer and cook until reduced by half, about 3 to 4 minutes. Let cool. On a grill pan on the stove, arrange peach slices and cook just long enough to leave grill marks on both sides, about 2 minutes. Reserve. Spread a thin layer of the ricotta cheese evenly on each toast slice. Drape the prosciutto on top, dividing equally. Top with peach slices. Toss the arugula with olive oil and top the bruschetta with the arugula. Drizzle with the reduced vinegar and sprinkle with sea salt. Serve immediately.

Charbar: Sriracha Grilled Pork chops with Charred Lemons

Ingredients (sriracha marinade)
1/2 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons Sriracha
1 tablespoon brown sugar
1 clove garlic, minced

Whisk all of the ingredients together and add pork chops. Cover the marinade and let rest in the fridge for four hours. Next, remove the pork chops from the marinade and grill until cooked through. This will probably take 2-3 minutes per side. Now cut three lemons in half and place the cut side on the grill. This should take about 3-4 minutes for them to get a nice char on them. Remove the lemons from the grill and squeeze them over the pork chops. Enjoy!

Farm: Figs & Ham

12 slices of good quality country ham such as Colonel Newsome’s, Benton’s or Surryano
10 brown turkish figs, cut in half
1 tablespoon tupelo honey
1 tablespoon + more to finish Georgia olive oil
1/2 teaspoon fresh semi-coarse ground black pepper
Bull’s Bay Carolina Flake Salt, as needed

Divide the slices of ham evenly between four plates. Gently toss the figs with the honey, olive oil and black pepper. Arrange five fig halves on each of the plates. Season each fig with a few granules of salt. Drizzle the ham with olive oil and serve.

Moss Creek: Watermelon Gazpacho

2 cups canned diced tomatoes
1 seedless watermelon (reserve 1/8 of melon for dicing/garnish)
1 ounce red wine vinegar
1/4 cup olive oil
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
1 jalapeño pepper, minced, to taste
1/4 cup finely diced red onion
2 seedless cucumbers, peeled and finely diced
1/8 cup minced fresh dill, reserve a little for garnish
Diced watermelon
Crumbled queso fresco cheese, as needed
Fresh dill
Chive oil for garnish (Can be made by combining a fine puree of fresh chives and a neutral tasting oil such as canola. 1 bunch chives to 1/3 cup oil, blend smooth and keep refrigerated.)

With an immersion blender, puree together tomatoes, watermelon (save 1/8 of melon), vinegar, olive oil, salt and pepper. Add jalapeño, onion, cucumbers, dill and rest of diced watermelon. Mix well and chill at least 8 hours. Garnish with cheese, dill and chive oil. Serve and enjoy!

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