We’ve had a toasty summer and the last thing on anyone’s mind is standing over the stove to cook a meal. We’re sharing some of our favorite recipes that won’t heat up your kitchen but still deliver exceptional flavor. We’re also making taking advantage of fresh summer produce – we guarantee these recipes will be on repeat!

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

  1. Prepare the Vegetables. Wash and chop the tomatoes, cucumber, bell pepper, and onion into small pieces. Place them in a large bowl.
  2. 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.
  3. Adjust Consistency. While blending, gradually add cold water until you reach your desired consistency. Some prefer gazpacho thicker, while others like it more liquidy.
  4. Chill. Transfer the blended gazpacho to a large bowl or pitcher. Cover and refrigerate for at least 2 hours, or until well chilled.
  5. 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

  1. 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).
  2. 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.
  3. 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.
  4. Finish and Serve. Sprinkle Tajín seasoning over the salad just before serving for a tangy and spicy finish.

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!

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

    1. 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.

    2. 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.

    3. 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.

    4. Preheat the Grill. Preheat your grill to medium-high heat.

    5. 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.

    6. 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.

Chef Joe Bachman creates incredible dishes for our guests, and here he shares one of his favorite side dishes for a summer barbecue.

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. In a large bowl, add tomatoes, grilled corn, oranges, season with salt and pepper then add in the dressing.
  7. Lastly, fold in the croutons, then the salad is ready to enjoy.

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.

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:

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:

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.

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.

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

  1. 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.
  2. 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.

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.

Cocktail Ingredients:

      • 2 oz Tequila

      • 3 oz Pinot Grigio

      • 3 oz Pineapple Juice

 

Procedure

  1. 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.

What’s a Summer barbeque without Pulled Pork? Chef Alan Hepner shares his favorite recipe adapted from Gordon Ramsey’s. He has been making this recipe for years and it never fails. As a special kick, he added his own Pickled Jalapeno Mayo. Enjoy this as is or in a sandwich, alongside your favorite bbq sides.

Pulled Pork Ingredients:

  • One pork shoulder
  • 4 onions
  • 3 garlic cloves, crushed
  • 3 tablespoons smoked paprika
  • 2 tablespoons brown sugar
  • Fresh thyme
  • Salt and pepper
  • Olive oil

 

Pickled Jalapeño Mayo Ingredients:

  • 300g plain mayonnaise

  • 4 tablespoons chopped pickled jalapeños

  • 1 tablespoon honey

  • 1 tablespoon wholegrain mustard

  • Salt and pepper

 

Procedure

  1. Take a mixing bowl and add your crushed garlic alongside the paprika, brown sugar, salt and pepper. Mix this until well combined and then slowly add olive soil to the mixture until it becomes a paste. Add the fresh thyme but make sure to keep the thyme stalks.
  2. Pour your marinade onto the pork and massage it into the skin. Drizzle some olive oil on top of the pork in order to keep it moist. The longer you let it marinade the better it will taste. Ideally, place in the fridge two to three days prior to cooking for the ideal pulled pork.
  3. Once the pork has been marinated and you are ready to serve, preheat the oven to 140C/284F.
  4. Cut the onions into quarters and let them sit at the bottom of the pan. Add the thyme stalks on top of the onions and then place the pork shoulder on top.
  5. The slower you cook the pork, the juicer and more tender it will be. Place your pork shoulder in the oven and cook for around five and a half to six hours, until the pork is falling off the bone.
  6. Once the pork has been cooked, remove it from the tray, cover it in tinfoil and let it rest for half an hour.
  7. You will be able to easily remove the pork from the bone using a fork. Place in a bowl and your deliciously tender pulled pork is ready.

To make the Pickled Jalapeño Mayo:

  1. Simply add several tablespoons of mayonnaise to a small bowl. Then add honey, the chopped pickled jalapeño and wholegrain mustard along with some salt and pepper. Stir together and serve with your pulled pork.

A crowd favorite, I have fond memories of peeling corn, picking cilantro, and preparing the jalapenos and limes with my fathers and brothers. I strongly recommend using charcoal and wood for a better flavor!

Ingredients

  • sweet corn
  • garlic
  • butter
  • 1 cup mayonnaise
  • lime
  • chihuahua cheese
  • cilantro, chopped
  • jalapenos, sliced

Procedure

  1. Blanch sweet corn in salty water, then grill on the low side of the grill for 5 minutes with the lid closed (this helps the corn pick up some of the smokey flavor from the wood). Rub the corn with garlic butter, and place back on the grill until the butter melts, then remove from grill.
  2. Cut the corn kernels from the cob and add to a bowl.
  3. In a small bowl, combine mayonnaise, the juice from 1/2 a lime, 2 pinches of salt.
  4. Add mayonnaise mix, chihuahua cheese, fresh cilantro, and sliced jalepeno to the bowl of corn, reserving some for garnish. Mix well, garnish with reserved cheese, cilantro, and jalapenos, and serve.