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Ring in Lazy Days of Summer
with Delicious Backyard Barbecue Recipes
Summer is meant to be spent outside and what's better than
fast and delicious dishes for the backyard grill? Whether
you're planning a graduation party, family get together or a
weekend with friends, there's nothing like the ease of an
outdoor barbecue to celebrate the arrival of summer. From
wings and coleslaw to fresh salsas and grilled chicken
breasts, these recipes offer delicious solutions to the
question, "what are we eating?"
"Wings are a perfect summer barbecue food," says Chef Joseph
Shilling, director of culinary arts for The Art Institute of
New York City, part of The Art Institutes system of schools.
"They're easy to transport and small enough to hold in your
hand and eat without a fork and knife," he adds.
Another summer favorite at picnics is coleslaw. Don't be
afraid of making your own slaw, advises Shilling. "It's so
easy to make and better than anything you'll buy."
If you want to try something different on your grilled
chicken breast, try grape salsa as a fun alternative.
"Grape salsa goes wonderfully with any grilled meat. It adds
an amazing texture and flavor to chicken and fish that you
don't have with a tomato-based salsa," said Chef John
Harrison, The Art Institute of Washington.
The chef instructors of The Art Institutes have put together
a sampling of delicious summer meal ideas that are
surprising, flavorful and easy, and best of all, will help
kick-start your summer fun. So fire up the grill, grab a bag
of chips and a tasty dip, some ice-cold beer and don't
forget the napkins!
Grape Salsa
Chef John Harrison, The Art Institute of Washington
1 1/2 pounds green or red or mix seedless grapes
1 1/2 ounces limejuice
1 tablespoon cilantro, chopped
1 clove fresh garlic, chopped fine
1 small jalapeno pepper, chopped fine
1/2 teaspoon salt
Wash and remove stems from the grapes. Cut each grape in
half or thirds. Combine with remaining ingredients and allow
flavors to blend for several hours or overnight. This salsa
goes well with grilled turkey or chicken breasts, grilled
fish such as salmon or grouper and roasted or grilled pork.
Hot Wings
Chef Joseph Shilling, The Art Institute of New York City
4 pounds chicken wings
1 cup hot sauce
3 tablespoons honey
1/2 pound butter, cut in pieces
Toss the chicken wings in hot sauce and honey.
Bake the chicken wings in a 375-degree oven for 25 to 35
minutes or grill over medium heat. Toss cooked wings in a
bowl with the butter. Eat immediately.
This recipe can be made ahead. The wings can be re-heated
when needed. Serve with celery sticks and blue cheese or
ranch dressing.
Barbecued Wings
Chef Joseph Shilling, The Art Institute of New York City
4 pounds chicken wings
1/2 cup ketchup
1/2 cup chili sauce
4 tablespoons honey
4 tablespoons chili powder
2 tablespoons garlic, chopped
1 teaspoon ground cumin
Mix the ingredients for the barbecue sauce in a bowl.
Marinate the chicken wings for two hours in the barbecue
sauce. Bake at 375 degrees for 25 to 35 minutes or grill
over medium heat.
This barbecue sauce is also great on steak, shrimp and
burgers.
Fresh Tomato Salsa
Chef Joseph Shilling, The Art Institute of New York City
8 red plum tomatoes, chopped small
2 tablespoons fresh garlic, chopped fine
1 jalapeno pepper, chopped fine
1/4 bunch fresh cilantro, chopped fine
1/4 onion, chopped fine
Juice of 2 limes
Salt & pepper to taste
Combine the above ingredients for a lively salsa that is
great with tortilla chips. It can be served hot or at room
temperature.
Creamy Southern Coleslaw
Chef Joseph Shilling, The Art Institute of New York City
8 ounces mayonnaise
16 ounces green cabbage, shredded
4 ounces carrots, shredded
4 ounces raisins
3 1/2 fluid ounces lemon juice
1/2 tablespoon Dijon mustard
1/4 teaspoon Tabasco sauce
1/4 teaspoon cayenne pepper
1 teaspoon cider vinegar
1 ounce sugar
Salt to taste
Black pepper, ground, to taste
Combine all the ingredients and mix until thoroughly
combined. Refrigerate until ready to serve.
Smoked Pork Tenderloin
By Chef Joseph F. Costa, CEC, The Art Institute of Atlanta
2 to 3 pounds pork tenderloin
8 ounces water
1 ounce rice wine vinegar
4 ounces soy sauce
1 tablespoon chopped garlic
1 3/4 tablespoons grated fresh ginger
2 tablespoons kosher salt
1/4 cup brown sugar
1/2 cup juniper berries (optional)
Whole white peppercorns to taste
1 dash crushed red pepper
Clean tenderloins and set in bowl in refrigerator. To make
brine, combine remaining ingredients in a small pan and
bring to a simmer, turn down heat and let steep for 8
minutes. Allow brine to cool to room temperature (this
process may be aided by refrigerating), cover tenderloins
and let marinate for 4 hours. Cook in smoker until they
reach an internal temperature of 145 degrees. Tenderloins
may be grilled in the absence of a smoker. Slice 1/4-inch
thick and serve with ginger orange BBQ sauce.
Ginger Orange BBQ Sauce
By Chef Joseph F. Costa, CEC, The Art Institute of Atlanta
6 ounces rice wine vinegar
12 ounces orange marmalade
2 tablespoons fresh grated ginger
1 tablespoon chopped garlic
2 ounces mirin
1 tablespoon cracked or whole black pepper
3 ounces Dijon mustard
Combine marmalade, ginger, mirin, garlic and cracked black
pepper in a pan and bring to a simmer. Strain into a
stainless steel bowl and whisk in Dijon mustard.
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