With summer upon us and temperatures gradually rising, the last place you want to be is in the kitchen with your oven on. If you can’t take the heat, grab a summer cocktail, head outside and fire up your grill. From lamb to pork to seafood, here are five unique barbecue recipes to inspire your next backyard pool party.
Ras El Hanout Lamb Chop with Crispy Sunchokes and Mint Chimichurri
- 1 cup mint
- 2 bunches cilantro, with stems
- 1 ½ cups sherry vinegar
- 2 tbsp. lime juice
- ¼ cup garlic cloves
- 2 tbsp. honey
- ¼ cup pickled fresno peppers (can substitute raw fresno peppers without the seeds and add a little more vinegar to bring up the acidity)
- 4 tsp. salt
- 3 cups extra virgin olive oil
- 1 pint ice
- 1 tbsp. Ultra-Tex (optional)
- 1 lb. sunchokes
- 4 sprigs thyme
- 1 sprig rosemary
- 1 bay leaf
Ras El Hanout Lamb Chop
- 1 tbsp. Ras El Hanout
- 1 tbsp. kosher salt
- 2 tbsp. extra virgin olive oil
- 1 sprig thyme
- 1 bay leaf
- 1 clove garlic, crushed
Mache and Radish Salad
- Shaved radish
- Lemon juice
- Olive oil
- Combine all ingredients except the olive oil in a blender.
- Blend until pureed.
- Once pureed, slowly pour in the olive oil while the motor is still running.
- Once emulsified, pour into a quart container and put into an ice bath.
- Put sunchokes and herbs into a pot of cold, salted water.
- Bring up to a boil and cook sunchokes until they are soft and easily smashed.
- Once cooked, cool down.
- Once cool, crush the sunchokes and fry at 350°F until golden brown and crispy.
Ras El Hanout Lamb Chop
- Season lamb chops with Ras El Hanout and salt.
- Add lamb to a Ziploc bag with the olive oil, thyme, bay leaf and garlic.
- Seal bag and let marinate for several hours.
- Remove lamb from the bag and cook on a grill until medium rare.
Mache and Radish Salad
- Season the mache and shaved radish with a squeeze of lemon juice, ½ teaspoon of olive oil and a pinch of salt.
- Spoon a heaping helping of the chimichurri on a dinner plate.
- Place two lamb chops over the sauce and serve with the mache and radish salad.
Grilled Heritage Pork Chop with Roasted and Glazed Apricots
Seasoning + Glaze
- 1 12 oz. bone in pork chop
- 3 oz. dried apricots
- 1 oz. honey
- 1 tbsp. butter
- 1 oz. brandy
- 2 sprigs thyme
- 1 shallot, roughly chopped
- ½ shallot, minced
- 1 oz. chicken stock
- 2 tbsp. oil
- 2 cloves garlic, rough chopped
- 2 bay leaves
- 1 whole orange
- Add the pork chop to a Ziploc bag and squeeze inside the juice of half an orange (place the half-squeezed portion of the orange in the bag, as well); also add the roughly chopped shallot, garlic, bay leaves, thyme and one tablespoon of oil. Seal and let marinate overnight.
- On the following day, remove pork chop from Ziploc bag and discard the bag with ingredients. Season pork chop with salt and pepper to taste.
- Add pork chop to the grill.
- Brush one side of the pork chop with glaze, flip and brush the other side just before removing from the grill. Repeat this a few times until grill marks appear.
- On medium to high heat, heat a sauté pan with one tablespoon oil until hot.
- Add minced shallot and apricots and toss until both begin to caramelize.
- Add brandy to deglaze and lower heat to medium-low.
- After the brandy has flamed out, squeeze the other half orange into the pan, add chicken stock and honey, then reduce until the sauce reaches a thicker consistency.
- Reduce to low heat and add butter, until melted.
- Add remaining thyme and season with salt.
- Place pork chop in the center of the plate and spoon apricot glaze over until covered.
- 1 dozen fresh oysters on the half shell
- 1 tbsp. room temp butter (not melted)
- 1 tbsp. cilantro, chopped
- 1 tbsp. garlic, chopped
- Preheat grill.
- Put a layer of salt a half-inch deep in a grill proof pan (like a lodge pot).
- Put oysters in pan—salt will help hold them in place.
- Mix butter, cilantro and garlic together.
- Place a dollop of cilantro butter on each oyster.
- Place pan on grill until butter is lightly melted.
Rockefeller Grilled Oysters
Makes enough for 3 to 4 dozen oysters
- 2 cup panko
- 4 oz. butter, melted
- 2 oz. olive oil
- 1 tbs. chives, chopped
- 1 tbs. tarragon, chopped
- 1 tbs. fennel fronds, chopped
- 1 ea. zest of lemon
- ¼ cup grated parmesan
- Salt and pepper to taste
Rockefeller Compound Butter
- ½ lb. spinach
- ½ lb. watercress
- 2 tbsp. shallot
- ½ tsp. chili flakes
- 2 tbsp. garlic cloves
- ½ head of fennel, diced
- ½ oz. pernod
- 1 ½ oz. grape seed oil
- 1 ½ oz. butter
- Mix all panko ingredients in a bowl, then set aside.
- In a pan, confit the garlic, shallot, fennel and chili flakes in the grape seed oil and butter for about an hour at 225°F. Cool and strain.
- In a sauce pan with some of the same strained oil and butter, sauté spinach, green onion and watercress—then add confited mix.
- Deglaze with pernod and season with salt and pepper.
- Once cool, run through food processor—just enough so it keeps its texture—resulting in about 1 lb. of mix.
- Slowly incorporate in the food processor 1 lb. softened butter and 2 oz. more of pernod.
- Shuck oysters and top with a spoonful of Rockefeller Butter and panko mixture.
- Grill the dressed oysters over embers or hot coals until butter starts bubbling.
- Let cool for a few seconds, then drizzle a few drops of your favorite hot sauce and enjoy.
Kimpton Seafire’s Seafood BBQ
- Fish of choice: black cod, Albacore tuna, sardines, Alaskan salmon, Arctic char, New England lobster, wild prawns, lobster, head-on shrimp, or scallops in the shell
- Olive oil
- Mild fruitwood (apple, peach, pear or cherry)
- Potatoes, beets, cauliflower or any vegetable of choice
- Sheet tray to season fish and for resting fish at room temperature
- Serving platter for when fish is complete
- A few kitchen towels (for wiping grill)
- Long handled steel tongs
- Grill brush
- Steel fish spatula
- Microplane for grating of citrus fruit prior to serving
- Select your seafood. Be sure it’s sustainable, and don’t be afraid to try whole-fish (cleaned and dressed), head-on shrimp, or scallops in the shell. When shopping for fish/seafood, fresh is always preferred. With whole fish or fillets, look for clear eyes, clean smooth flesh and bright pink gills. Look for shiny shellfish with a sweet, subtle oceanic aroma.
- Season your seafood and be sure it’s brought to room temperature prior to grilling. Not much of any marinade is necessary when cooking fish/seafood, as the proteins are very delicate.
- Ensure the grill is scrubbed, cleaned and quickly wiped with a brushing of oil.
- Heat the grill on high for at least 10 minutes.
- Place basic lump hardwood charcoal and any mild fruitwood on the grill for additional flavor. Stay away from mesquite or hickory, as they can be overpowering and more suitable for vegetables, pork, beef, etc.
- Choose your form of grilling—cedar plank, fish basket, steel skewers—and put the fish on the grill. Propane grills are neat, efficient and get the job done. Wood fired grills demand a little more effort and commitment, however the enhanced flavors are totally worth it. If using a propane BBQ, reduction of heat is necessary to medium-fire prior to placing the fish/seafood. For wood-fired grills, add flavor to the fuel by adding dried/fresh herbs, additional wood chips, citrus peels, whole leeks, etc. directly in the red-lit coal.
- Add foil wrapped vegetables of choice. Be sure to cook all vegetables until tender.
- Remove fish and veggies once tender and enjoy!