Summer months and Gazpacho have an eternal bond. We all love chilled soup in summer. So here is a recipe of Gazpacho. Tomatoes are at their best this season so chilled Gazpacho not only fills you but cools you down. We had our signature Gazpacho at 550 Madison made from Katchkie Tomatoes, and it has been the customers favorite.
Ingredients
- 1 kg ripe tomatoes, chopped
- 200 grams cucumber, peeled and chopped
- 150 grams bell pepper (red or green), chopped
- 100 grams onion, chopped
- 2 cloves garlic, minced
- 50 grams stale bread, crusts removed (optional, for thicker consistency)
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground black pepper, or to taste
- 500 ml cold water (adjust for desired consistency)
- Optional garnishes: diced cucumber, bell pepper, croutons, fresh herbs (parsley or basil)
Instructions
- Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
- Blend the Soup. In a blender or food processor, add the chopped vegetables, minced garlic, and stale bread (if using). Add olive oil, red wine vinegar, salt, and black pepper. Blend until smooth. Depending on the size of your blender, you may need to do this in batches.
- Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
- Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
- Serve. Stir the gazpacho before serving. Taste and adjust seasoning if needed. Ladle into bowls or glasses. Garnish with diced cucumber, bell pepper, croutons, and fresh herbs if desired. Serve chilled, ideally on a hot summer day.
This is not your everyday watermelon salad – although we bet you’ll want to eat it every day! Pickling the watermelon rinds is a great way to use all parts of the watermelon, and the sweet and tangy pops of flavor are a perfect way to balance the sweetness of the tomatoes and watermelon in the salad.
You can prepare most of the salad the day before your barbeque or event and the pickled rinds will benefit from an overnight soak. Just before your event, toss all ingredients together in a large bowl and get ready for compliments!
Heirloom Tomato and Watermelon Salad
Pickled Watermelon Rinds, Gooseberry, Coconut Basil Vinaigrette, and Tajín Salt
Ingredients:
For the Salad
- 2 cups watermelon, cubed
- 2 cups heirloom tomatoes, sliced or cubed
- 1/2 cup gooseberries, halved
- Pickled watermelon rinds (recipe below)
- Tajín seasoning, for finishing
For the Pickled Watermelon Rinds
- 1 cup watermelon rinds, peeled and cut into small pieces
- 1/2 cup white vinegar
- 1/2 cup water
- 1/4 cup sugar
- 1 tablespoon salt
- 1 teaspoon mustard seeds (optional)
- 1 teaspoon peppercorns (optional)
For the Coconut Basil Vinaigrette
- 1/4 cup coconut milk
- 2 tablespoons fresh basil leaves, chopped
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon honey or agave nectar
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare the Pickled Watermelon Rinds. In a saucepan, combine the white vinegar, water, sugar, and salt. If using, add mustard seeds and peppercorns. Bring the mixture to a boil, stirring until the sugar and salt dissolve. Add the watermelon rinds to the boiling mixture and cook for 2-3 minutes. Remove from heat and let the rinds cool in the pickling liquid. Once cooled, transfer to a jar and refrigerate for at least an hour (preferably overnight).
- Make the Coconut Basil Vinaigrette. In a small bowl, whisk together the coconut milk, chopped basil, lime juice, honey or agave nectar, and olive oil. Season with salt and pepper to taste.
- Assemble the Salad. In a large bowl or on a serving platter, combine the cubed watermelon, heirloom tomatoes, and halved gooseberries. Add the pickled watermelon rinds. Drizzle the coconut basil vinaigrette over the salad and gently toss to combine.
- Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Bring bright colors and bold flavors take center stage with Chef David Thomas’ BBQ Chicken Skewers. Sliced red and yellow bell peppers and red onions decorate the skewers and add extra flavor and veggies to this grilled chicken. A quick marinade of olive oil, soy sauce, honey, and lemon juice with garlic, paprika, and oregano add a sweet, savory, zingy flavor your guests will love.
This is a pretty simple and straightforward recipe, but it’s a classic that I love and cook for myself every summer. You can prepare this in the morning and let it marinate, and don’t forget to soak your skewers. I hope you enjoy it!
BBQ Chicken Skewers
by Chef David Thomas
Serves 4-6
Ingredients
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tbsp soy sauce
- 2 tbsp honey
- 2 tbsp lemon juice
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 large red bell pepper, cut into 1-inch pieces
- 1 large yellow bell pepper, cut into 1-inch pieces
- 1 large red onion, cut into 1-inch pieces
- Wooden or metal skewers
Procedure
Prepare the Marinade. In a large bowl, mix together the olive oil, soy sauce, honey, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and pepper.
Marinate the Chicken. Add the chicken cubes to the bowl and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor.
Prepare the Skewers. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken, bell peppers, and red onion pieces onto the skewers, alternating between each ingredient.
Preheat the Grill. Preheat your grill to medium-high heat.
Grill the Skewers. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has a nice char.
Serve. Remove the skewers from the grill and let them rest for a few minutes before serving. Serve with a side of your favorite BBQ sauce, some watermelon, or grilled corn on the cob.
More Recipes by Chef David Thomas
At Great Performances, we believe that Life Happens Around Food®. We make that happen with delicious food, warm hospitality, and culinary creativity. At the heart of our creativity are our chefs. In this series, our chefs raise their voices in our Chefs’ Choir ™, sharing their delicious recipes, helpful tips, and inspiration for creating memorable events. We tap into their culinary genius as we plan your special events for business purposes and collaborate on your special event planning for social and entertainment purposes. Whether you need a corporate lunch, a wedding reception, a milestone celebration, or a nonprofit gala, our chefs bring their inspiration and creativity to ensure you have an exceptionally delicious event.
Our chefs come from myriad backgrounds and experiences, but they all share a passion for food and hospitality. We’ve asked them to share their favorite recipes to celebrate Summer – aka barbeque season. They shared a variety of recipes from mains and sides to cocktails. Feel free to mix and match or use them all to create a very GP barbecue!
We had an especially colorful and delicious pride this year! Although we celebrate diversity throughout the year, we pull out the stops during the months honoring the various groups.
We kicked off Pride with special request from our team at Trinity, which became the décor across our venues during Pride. Our celebrations included several events across New York including First Saturday at Brooklyn Museum, events at Asia Society, and at Rockefeller University.
Decorating for Pride
by Alexander Belmont, Venue Merchandising Manager
From free gender affirming haircuts for local high school students, to hosting a queer prom each year, Kenya came to me with the desire for Trinity Cafe’s seasonal decor to reflect the dedication Trinity Church Wall Street has towards the LGBTQIA+ community. While putting up the window decor, a repurpose of photo booth props and a large vintage hued rainbow garland, the installation enticed pedestrians to walk up to the window and peek through to discover what was inside a building they had glazed over times before. The rainbow of colors summer succulents come in presented a neat opportunity to create small floral designs representing each individual pride flag to fully encompass inclusivity. As a member of the LGBTQIA+ community, I am proud to be able to work with an organization that is just as excited for pride as I am.
Rockefeller University Pride Celebration
Location: Rockefeller University, New York, NY
Guest Count: 250
Date: June 28, 2024
Event Planner: Jessi Owens, Catering Director, The Rockefeller University
Each year, The Rockefeller University hosts a Pride Celebration for it’s students, faculty and staff. It’s a fun, interactive gathering for all and included a photobooth, a swag station where folks could decorate a hat with Pride-themed and self-identifying pins, a rainbow-themed dessert table, and a drag show hosted by New York’s own Jaclynn Hyde!
Following the fabulous performance, dessert stations of grilled-to-order s’mores and Dippin’ Dots Ice Cream remained open as guests danced the night away to the beats of Rockefeller University’s own DJ Marlin.
Special thanks to Broadway Party Rentals who custom made the buffet screens that were thoughtfully designed to reflect the Pride flag.
It was a fun, festive, and colorful event!
Pride Celebration Menu
America BBQ Station
Beef Brisket classic bbq
Carolina Chicken mustard bbq
Beer Bratwurst spicy mustard
Grilled Tempeh blueberry bbq
Sweet Potato & Scallion Salad
Classic Cole Slaw
Mac & Cheese Bites
Latin Seafood Station
Classic Seafood Paella Spanish yellow rice, seasonal shellfish and mollusks
Salmon Ceviche
Vegetable Tamales
Chili Bean Salad
Tostones
Brazilian Steakhouse
Peri Peri Grilled Chicken
Bacon Wrapped Pork Loin
Grilled Top Sirloin chimichurri
Vegan Chimichurri Sausage
Brazilian Style Chopped Salad romaine, green olives, tomatoes, red peppers, fresh herbs, lime vinaigrette
Brazilian Cheese Bread
Desserts
Rockin’ Dots birthday cake, cotton candy, banana split, rainbow ice
S’Mores classic, cookies n cream, reeses, mint
Rainbow Dessert Table
Fruity Pebble Rice Crispy Treats
Rainbow Popcorn
Madeleines
Chocolate Covered Pretzels
Funfetti Cake Pops
Funnel Cakes
Leo Bar Happy Hour Celebrating Pride Month
Venue: Leo Cafe at Asia Society
Guest Count: 250
Date: June 20, 2024
Event Planner: Karla Jovel, Event Director
Asia Society and The Human Rights Campaign celebrated LGBTQIA+ Pride Month with a special Leo Bar Happy Hour event on June 20. A fabulous evening of networking featured a special performance by actor, singer, and producer Lora Nicolas Olaes.
Following the program, guests enjoyed music by DJ Kai Song along with cocktails and snacks, and were invited to check out Asia Society’s current exhibition, COAL + ICE.
We created two specialty cocktails for the event:
Out & Proud Cocktail
aperol, tequila, pineapple, elderflower syrup
Out & Proud Zero Proof Mocktail
pineapple, grenadine, club soda, butterfly pea
June is one of our favorite months for many reasons: our produce comes in from the farm and we distribute our first CSA shares, love is in the air as we celebrate couples getting married, and many of our partners hold their annual galas.
From idyllic garden settings and iconic stages, they run the gamut from hands-on creative workshops to legendary performances. Below we share some of the incredible galas our cultural partners hosted in June.
Wave Hill Spring Gala
Location: Wave Hill Public Garden, The Bronx, NY
Number of Guests: 150
Date: May 30, 2024
Event Planner: Linda Abbey
Wave Hill held its annual Spring Gala on May 30, honoring Tom de Witte, the Netherlands-based international landscape designer and kicking-off the creation of their new meadow.
Guests began their evening with cocktails and pass hors d’oeuvres on the lawn accompanied by a live jazz trio before heading to Wave Hill House for dinner and the presentation followed by a live auction. A special touch was the centerpieces of Wave Hill Mini Meadows that served as a preview of the meadow to come. Plants were selected by Wave Hill’s Director of Horticulture, Cathy Deutsch and hand crafted by Cathy, the gardeners, and the John Nally interns.
Veteran planner and one of the first people to work at Great Performances, Linda Abbey and her team created a beautiful experience for the guests with a variety of our most popular hors d’oeuvres for the cocktail reception on the lawn, perfectly paired with delicious libations from Tobalá, a local Mexican restaurant who provided El Mero Mero cocktail (mezcal, cucumber, tepache, serrano) and a zero proof mocktail, the Margarita de Jamaica (seedlip, hibiscus, lime).
To support Wave Hill and learn more about the gala, click the link here:
Butlered Hors d’Oeuvres
Spicy Thai Chicken red endive
Boneless Lambchop
Carrot Tartare Cup
Peruvian Potato Cup comte fondue
Tuna in a Birds Nest
Pepper Crusted Beef Filet
Seated Dinner
First Course
Spring Vegetable Mosaic
Entree
Seared Atlantic Cod asparagus, spring peas, carrots, marble potatoes, lemon pistou
Dessert
Lemon Violet Semifreddo blueberry compote, violet foam, raspberry sauce, hibiscus meringue, lemon-blackberry semifreddo
Gluten Free Blackout Cake Redux chocolate cremeux, malted milk chocolate custard, gluten free devil’s food cake, blackout chocolate glaze, sugar beet gel
Location: Apollo Theater, New York, NY
Number of Guests: 500
Date: June 11, 2024
Event Planner: Amanda DiUglio
The Apollo Theater celebrated “90 years of years of black culture, creative and community” at its spring benefit on June 10. Hosted by comedian and actress Kym Whitley, the organization raised over $3 million during its celebration which honored music legend Kenneth “Babyface” Edmond and USHER. Fat Joe and Kwanza Jones presented Babyface with The Apollo’s inaugural Legacy Award after being inducted into The Apollo’s Walk of Fame the previous day. USHER was presented with the Icon Award, presented by The Apollo President and CEO Michelle Ebanks and Executive Producer Kamilah Forbes.
Notable attendees included Andra Day, Ava Duvernay, Bevy Smith, Doug E. Fresh, Ariana DeBose, Susan Kelechi Watson, Reverend Al Sharpton, Governor Kathy Hochul, Kara Young, Leon, Malik Yoba, Nikole Hannah Jones, Vanessa Bell Calloway, Tonya Lewis Lee, Janai Nelson, Kwanza Jones, Sherrese Clarke- Soares, and more.
Senior Event Director – and longtime planner of events at The Apollo – Amanda Di’Uglio, collaborated with The Apollo team to create a menu that captured the spirit of the event and the bounty of the season. We also partnered with local favorite, Charles Pan Fried Chicken to present stations featuring his most popular dishes; and shared tasting plates from notable local restaurants, Angel of Harlem, FIELDTRIP, and Vinateria.
To support the Apollo Theater and learn more, become a member at the link here: Membership (apollotheater.org)
Butlered Hors d’Oeuvres
Hudson Valley Succotash Tart sunchoke puree, crispy kale
Mushroom Mole Taco radish, lime, onion, cilantro, sesame seeds
Deviled Quial Eggs smoked paprika
Tamari Ginger Tuna Poke crisp sesame tuile
Maryland Crab Cake Chesapeake remoulade
Andouille Sausage Pigs in a Blanket creole mustard
Steakhouse Bite pepper beef filet, potato, gruyere creamed spinach, horseradish
Chef’s Station 1
Charles Pan Fried Chicken
Lightly Smoked Cedar Planked Salmon
Tomato, Mozzarella, & Basil Salad
Grilled Mexican Corn Salad grated cotija cheese, chipotle aioli, cilantro, fresh ground chile
Tuscan Kale Caesar Salad parmesan, hand torn croutons, capers, Caesar dressing
Smoked Gouda Cornbread
Cheddar Cheese Twice Baked Mini Potatoes
Chef’s Station 2
Charles Pan Fried Chicken BBQ Chicken
Braised Short Ribs red wine reduction glaze, gremolata
Grilled Corn & Heirloom Tomato Succotash summer squash, zucchini, lima beans, basil, lemon vinaigrette
Maple Rosemary Roasted Sweet Potato Wedges
Vegetarian Chopped Wedge Salad romaine, blue cheese mousse, sundried tomato, mushroom, chive, afilla cress
Cheddar Biscuits
Green Asparagus Salad morels, peas, pea tendrils, black truffle sherry vinaigrette
Passed Tasting Plates
Angel of Harlem Shrimp & Grits
Fieldtrip Short Rib & Carolina Rice Bowl collard greens, coriander roasted carrots, comeback sauce, parsley, marigolds
Vinateria Beetroot Campanelle Pasta artichoke, mushroom dill pesto sauce
Dessert
Banana Pudding Cups
Chocolate Chip Cookie & Vanilla Milkshake Shot
Key Lime Tartlet
Flourless Chocolate Cake Bites
Blackberry Cheesecake
Powerhouse Arts Community Day
Location: Powerhouse Arts, Gowanus, Brooklyn
Number of Guests: 1,000+
Date: June 15, 2024
Event Planner: Morgan Golumbuk
Powerhouse Arts – the dynamic and exciting “factory for art and ideas” in Gowanus, Brooklyn – is a brilliant purpose-built facility for art and fabrication professionals and educators with dedicated spaces for fabrication, studios, and community and private events.
On June 15 they held their Community Day, a family-friendly, age-inclusive event across three floors in their facility. Attendees were able to participate in hands-on workshops, demonstrations, screenings, and conversations with PHA creators and partners. The afternoon also included performances in the loft and an exhibit of Brooklyn College MFA students’ theses.
Read more about the event here: Powerhouse Arts Community Day
Senior Event Director and resident travel foodie, Morgan Golumbuk, created a fun grab-and-go menu that all could enjoy.
Afternoon Snacks
Black Bean and Corn Salsa with Blue Corn Chips
Peach & Habanero Salsa with Plantain Chips
Pita Chips with Charred Eggplant Dip
Root Vegetable Chips with Caramelized Onion Dip
Carrot Sticks with Hummus
Muffaletta salami, ham, provolone, jardiniere, tomato aioli
Vegetable Muffaletta grilled seasonal vegetables, basil pesto, jardiniere tapenade spread, provolone, mozzarella
Pesto Grilled Chicken Caprese Mozzarella, Tomato, Arugula
Classic Tuna Salad Sandwich
Flourless Mocha Brownie Bites
Chocolate Chip Cookies
Caramoor Gala
Location: Caramoor Center for Music and Arts, Katonah, NY
Number of Guests: 375
Date: June 22, 2024
Event Planner: Amanda DiUglio
Caramoor celebrated their 10-year collaboration with Jazz at Lincoln Center on June 22. During the event, they honored Wynton Marsalis, a world-renowned trumpeter, bandleader, composer, and Managing and Artistic Director of Jazz at Lincoln Center.
Over the course of the evening, guests gathered for cocktails on the lawn before proceeding to the Venetian Theater where they enjoyed a concert by the Jazz at Lincoln Center Orchestra featuring Wynton Marsalis. Dinner in the Gala Tent on Friends Field followed the concert.
Senior Event Director – and frequent visitor to Caramoor in her role as our resident wedding expert – Amanda DiUglio worked closely with the Caramoor team, pulling inspiration from Dizzy’s Club at Jazz at Lincoln Center to create a special menu celebrating the roots of jazz.
Caramoor Gala Menu
Butlered Hors d ‘Oeuvres
Maque Choux Bites
Carrot Mousse Tarts
Pecan Crusted Pimento Cheese Balls
Deviled Quail Eggs
Mini Crawfish Salad Po Boy
Shrimp & Grits
Andouille Sausage Pigs in a Blanket
Cajun Rubbed Lab Chop
Reception Station
Steamed Shrimp
Raw Wellfleet and Blue Point Oysters on the Half Shell
Little Neck Clams on the Half Shell
Remoulade, Classic Mignonette, Cocktail Sauce, Fresh Horseradish, Tabasco Sauce, Lemon Wedges
Dinner
Great Performances Signature Bread Basket
Sea Island Pea Hummus crisp spring vegetables, smoked paprika oil, fresh herbs, low country rice shards
Field Green Salad sugar snap peas, red and green strawberries, watermelon radish, mint, creamy buttermilk dressing
Tasso Spiced Short Rib cast iron mac & cheese, braised green beans
Vegan Jambalaya Stuffed Peppers
Dessert Station
Banana Pudding Cups
Bourbon Pecan Diamonds
Chocolate Pretzel Caramel Tartlet
Golden Pistachio Praline Chocolate Truffle
Turtle Brownie
Miniature Ice Cream Cones
Mini Strawberry Shortcakes
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
This is where you put the GP intro to the recipe – who is sharing it, call out the features, what meals, how to combine into a meal, etc. This should be about 50 words long.
I selected the specific items because they are local and pair well with an outdoor barbecue. I was inspired by Tim Stark’s Book, Heirloom: Notes from an Accidental Tomato Farmer, which is a super cool book and inside look at how the heirloom tomato craze came about.
Grilled Corn and Tomato Panzanella Salad
by Chef Joe Bachman
Serves 4-6
Ingredients
5 ears jersey bi-color corn, cleaned
5 assorted Eckerton Farms Heirloom Tomatoes (or your local heirloom tomatoes)
2 shallots, finely minced
1 clove garlic, microplaned
2 oranges, segmented
1 cup torn fresh basil
1/4 cup torn fresh mint
Olive Oil
Sherry Vinegar
1/2 loaf leftover bread or baguette (cornbread also works well)
Procedure
- Season corn with salt & pepper. Drizzle with olive oil and then grill. After they get a nice char, cut the kernels from the cobs on a cutting board and set aside.
- Take your bread and slice in to 1″ slices. Drizzle with olive oil, and season with salt and pepper then grill. Let cool. Cut in to 1″ x 1″ Cubes and set aside.
- Wash the tomatoes and cut them in to 1 inch pieces. I like to cut them in to different sizes and shapes for a more rustic look.
- Remove the skin from the oranges with a knife by cutting the top and bottom of the orange slightly so you have a flat surface to work on. Then take the segments out 1 by 1 making sure not to get any of the white bitter membrane in there.
- To prepare the dressing: in a mixing bowl, add the shallots, garlic, 1 cup orange juice, 3 tbsp sherry vinegar, 1 cup olive oil, the torn basil, and torn mint and whisk together.
- In a large bowl, add tomatoes, grilled corn, oranges, season with salt and pepper then add in the dressing.
- Lastly, fold in the croutons, then the salad is ready to enjoy.
More Recipes by Chef Joe Bachman
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Chef Solanki Roy shares a recipe for Tandoori Chicken, a savory chicken dish typically baked in a Tandoor, or Indian clay oven heated with charcoal. Each region and household in India will have their own secret blend of spices and Chef Solanki generously shares one of her family’s favorite mixes. Our tip: make a big batch of the dry spice mix in Chef Solanki’s recipe to use on a variety of different applications from chef’s Tandoor chicken to roasted vegetables.
Barbeque reminds me of Tandoor (Tandoor is an Indian clay oven, where charcoal is used). I am sharing a recipe of Tandoori chicken which is perfect for summer barbeque. Tandoori chicken has various versions and changes in different regions and households of India and everyone has their own secret blend of spices. Here is a recipe which I have modified to use at our home with ease. And don’t worry, we won’t need a Tandoor (Indian Clay Oven); it cooks very well in our regular ovens.
Tandoori Chicken
by Chef Solanki Roy
Serves 4
Ingredients
800 grams chicken (preferably skinless, bone-in pieces)
150 grams plain yogurt (preferably Greek yogurt)
1 tablespoon lemon juice
2 tablespoons tandoori masala powder
1 tablespoon ginger garlic paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika or Kashmiri red chili powder (adjust to taste)
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala powder
1/4 teaspoon black pepper
Salt to taste
2 tablespoons vegetable oil
Fresh coriander leaves (cilantro) and lemon wedges for garnish
Procedure
Marinating the Chicken
Wash and pat dry the chicken pieces.
In a large bowl, combine yogurt, lemon juice, tandoori masala powder, ginger garlic paste, ground cumin, ground coriander, paprika or red chili powder, turmeric powder, garam masala powder, black pepper, and salt. Mix well to form a smooth marinade.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for best flavor.
Cooking the Chicken
Preheat your oven to 200°C (400°F). If using a grill, preheat it to medium-high heat.
Line a baking tray with aluminum foil and grease it lightly with oil. Arrange the marinated chicken pieces on the tray, leaving space between them. Drizzle the vegetable oil evenly over the chicken pieces.
Baking or Grilling the Chicken
We will be baking in our ovens as everyone doesn’t have a tandoor at their home, modifying for our urban lives.
Place the tray in the preheated oven and bake for about 25-30 minutes, or until the chicken is cooked through and slightly charred around the edges. You can also grill the chicken over medium-high heat, turning occasionally, until fully cooked and nicely charred.
Serving
Once fully cooked, remove the chicken from the oven or grill. Garnish with fresh coriander leaves (cilantro) and lemon wedges. Serve hot with naan bread, rice, or salad.
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Arepas are flatbread made from ground maize and are typically found in parts of South America, predominantly in Columbia and Venezuela, but can also be found in Bolivia, Ecuador, and Central America. They’re the perfect vehicle for cheeses and meats, and in this case cheese and chorizo with the herbal, garlicky bite of chimichurri cutting through the richness. Enjoy Chef Tatiana’s recipe!
I’m originally from Colombia, and this is a recipe we use a lot to accompany BBQ. The bright, herby chimichurri is a perfect match for rich meats.
Arepas with Cheese, Chorizo, and Chimichurri Sauce
by Tatiana Iglesias
Serves 4
Ingredients
Arepa Ingredients:
- 4 arepas grilled
- 4 Colombian chorizos grilled sliced
- 5 oz Colombian Style Fresh Cheese crumbled
Chimichurri Sauce Ingredients:
- 1 garlic clove peeled
- 1 cup fresh parsley
- ¼ cup fresh cilantro
- 2 tablespoons chopped
- green onions
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- ¼ teaspoon red pepper flakes
- Salt and pepper to your taste
Procedure
- To prepare chimichurri sauce: Place all the chimichurri ingredients in a food processor and process until smooth. Transfer to a container. You can cut them by hand if you prefer.
- To assemble arepas: Place the arepas on a serving plate, top with crumbled cheese and cooked chorizo. Drizzle chimichurri sauce on top of the chorizo and serve immediately.
More Recipes by Chef Tatiana Iglesias
About Chefs’ Choir®
A chorus of culinary voices from Great Performances—our chefs step out of the kitchen to share recipes, stories, and inspiration. Learn more →
Every summer barbecue needs a delicious drink pairing that can play well with the smokey barbecued foods and be a refreshing libation on a hot summer day. Chef Brandi Solomon enjoys this cocktail that’s easy to make and enjoy.
This Summer cocktail recipe is perfectly crisp, refreshing, and fun. Three simple ingredients make for an easy to make, yet satisfying, cocktail perfect for beating the summer heat.
Tipsy Pineapple Cocktail
by Chef Brandi Solomon
Serves ##
Ingredients
2 oz Tequila
3 oz Pinot Grigio
3 oz Pineapple Juice
Procedure
- Fill a tall glass with ice. Combine all ingredients in the glass and stir until combined. Garnish with a pineapple slice or citrus slice of your choosing.
