This corn and Shishito pepper salad gets loads of flavor from the grill. Don’t be scared away by the peppers. Shishito peppers are a mild spicy East Asian pepper that is often served in Asian restaurants as an appetizers. They incredibly versatile and work in so many different kinds of recipes. But the real star of this recipe is the summer corn, fresh from upstate New York. My best friend’s mom sent him a bunch and I was lucky enough to grab some!
Grill some chicken thighs or salmon to serve alongside. Trust me this will become your new favorite summer salad!!
4 ears corn, husked
6 teaspoons extra-virgin olive oil plus 1/3 cup, divided
2 shallots, rough chop
1 cup cherry tomatoes, halved
6-9 shishito peppers
3 tablespoons white-wine vinegar
2 cloves garlic, grated
2 teaspoons honey
½ teaspoon salt
½ teaspoon ground pepper
½ cup crumbled feta cheese
Place a grill basket on a grill; preheat on high for 10 minutes.
Toss peppers, shallots and tomatoes with 2 teaspoons of oil in a medium bowl. Transfer to the grill basket.
Brush corn with 2 teaspoons of oil.
Place the corn directly on the grates.
Grill the vegetables, turning occasionally, until lightly charred in spots, 8 to 10 minutes for the corn and peppers.
Meanwhile, whisk the remaining 1/3 cup oil, vinegar, garlic, honey, salt and pepper in a large bowl.
Cut the corn from the cobs.
Add the corn, tomatoes, and peppers to the dressing along with the feta; stir gently to combine.
Shuck the corn and remove and the silks are still left. Rub the corn with 1/2 tablespoon of the olive oil and place on the grill. Cook, turning occasionally until charred, 6 to 8 minutes. Remove from the heat, let cool slightly, then remove the kernels from the cob.
In a pan over medium heat, saute the red pepper, onion and garlic.
Sprinkle the cornmeal on a cutting board or pizza peel and turn the dough out onto the cornmeal and roll into a 14-inch circle. Brush the top with 1/2 of the olive oil and sprinkle of garlic salt and pepper.
Place the crust olive oil side down on the grill and cook until puffed and browned.Flip and brush the remaining 1 tablespoon olive oil onto the dough, then sprinkle on the sauteed veggies, bacon, parsely, mozzarella, jalapeno slices and charred corn kernels.
Half way through the grilling, sprinkle on the goat cheese crumbles.
Grill the pizza until the cheese has melted and the crust has a nice char. If the crust is cooking too fast, move the pizza to a cooler part of the grill.
Tranquil beaches with warm ocean breezes and soft sand, it’s always grilling season in Florida… This grilled pizza has all your favorite Florida flavors fresh-squeezed Orange juice and Tupelo honey plus a smoky aroma that will have your family and friends begging for more.
Paired with a glass of Sauvignon Blanc, it’s perfect for a beach picnic or backyard pool party.
In a large mixing bowl, combine flour and salt. In a small mixing bowl, stir together the water, the yeast and sugar, let it sit for 5 minutes. Then pour it into the flour mixture. Knead with your hands until well combined, adding flour as needed to make smooth dough, approximately 5 minutes. Pour a small amount of EVOO into a large bowl and coat the bottom and sides. Add the dough, turning to coat. Cover the bowl with a kitchen towel and let it rest for 30 minutes. Remove ball, knead and form a new ball of dough, cover with towel and let rest for additional 30 minutes.
In a medium saucepan, heat 1 tablespoon of EVOO medium heat. Sauté the shallot garlic and red pepper flakes until softened. Add honey, orange zest and juice, 1/4 teaspoon salt, a dash of pepper. Simmer, stirring frequently, for 5 minutes. Add the wine, stir and simmer for 5 more minutes.
Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza.
Once the grill is hot, dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly 00 floured pizza peel. Let the dough slide onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes.
Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Brush the honey orange sauce onto the grilled surface of the pizza, then top with dollops of goat cheese and slices of prosciutto. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char.
Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices. Top with a handful of arugula and drizzle of the remaining sauce. Slice and serve!
If using the oven, Preheat the oven an hour before making pizza.
450°F to 500 °F degrees.
Bake for 10 to 12 minutes, or until the crust is browned. Remove from the oven and top with arugula and orange zest. Drizzle with remaining honey orange sauce.
This Mexican Street Corn recipe (also known as Esquites) is packed with fresh flavors and cotija cheese! It’s slow cooked for 3 hours in cheesy cream sauce, and zesty seasonings that make it insanely delicious. The perfect side for any barbecue or summer get-together!
Sides in the slow cooker are also a great way to save space in the oven and keep your house cool during the summer.
Fresh or Frozen Corn? Well, there are benefits to each. You can get frozen any time of the year. Fresh is, well, fresh. Either will work for this dish.
6-7 ears of corn shucked and broken in half
13.66 oz. can light coconut milk or low fat milk
2 Tbsp. honey
1/2 cup salted butter
4 tablespoons fresh lime juice approximately 2 limes
1/2 teaspoon cumin
½ teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon kosher salt
1/4 teaspoon chili powder
1 cup cotija cheese, crumbles
1 bunch fresh cilantro
Add the corn to the slow cooker. You can arrange them nicely to get them to fit better.
Pour coconut milk, lime juice, and seasonings in a medium bowl and whisk until combined.
Pour the coconut milk mixture over the corn.
Drizzle over the honey and ½ cup of the cheese. Cut up the butter into pieces and add to the slow cooker.
Cover and cook on HIGH for 3 hours without opening the lid during the cooking time. (4 hours for frozen corn)
To serve, sprinkle with remaining paprika, cheese and cilantro
These grilled mango and chicken kabobs are made with marinated chicken, mango, onions, red peppers, all threaded onto skewers and cooked to perfection.
Chicken kabobs are a classic grilling option. This version includes a sweet and savory honey chile lime marinade and plenty of fresh mango. Serve your mango and chicken kabobs over ice or eat them straight off the kabob.
1 lb boneless skinless chicken thighs
¼ cup honey
1 tablespoon Chile Lime Seasoning
¼ teaspoon red pepper flakes
Zest and juice of 1 lime
1 tablespoon Rice vinegar
1 tablespoon EVOO
2 mangoes, peeled and cut into chunks
1 red onion
2 sweet red peppers
¼ cup honey
Juice of two limes
½ tablespoon lime zest
2 cloves garlic, minced
1 tablespoon EVOO
Cilantro, chopped for topping
Whisk the honey, chile lime seasoning, chile lime seasoning, red pepper flakes, zest and juice of lime, rice vinegar and EVOO in a large bowl until combined.
Add the chicken to the bowl. Toss to coat in the marinade.
Cover and refrigerate for at least 1 hour, or up to 8 hours.
In a large bowl, whisk honey lime juice, zest, garlic and EVOO until combined. Add the mango, red onion and peppers to the bowel and toss.
Preheat the grill or grill pan to medium high heat.
Thread the chicken and vegetables onto the skewers.
Cook for 5-7 minutes on each side or until chicken is cooked through.
Rachael Ray is one of my all time favorite cooks. I feel like we could be family. I love reading the stories behind each of her recipes because it reminds me of my own family memories in the kitchen. She definitely has been an inspiration. She has said her Sicilian grandfather and her Cajun ancestry both exert strong influences on her cooking. She uses ingredients such as fresh herbs, garlic, and chicken stock to boost flavors, and believes measuring “takes away from the creative, hands-on process of cooking.” She, instead, favors approximations such as “half a palmful” or “2 pan swirl.”
I believe my Sicilian and Spanish ancestry has definitely been a strong influence in my cooking style as well. Before I started my blog, I never measured anything. But now since I have been writing and sharing my recipes, I always have my laptop next to me in the kitchen so I can keep a record of what I am creating.
She has been an inspiration to several of my recipes. Today I would like to share my Salmoriglio recipe inspired by her.
Salmoriglio is a traditional condiment from the Calabria and Sicily regions of Southern Italy. The name is from the word salamoia, which means salty or briny.
Salmoriglio is a quick sauce made with olive oil, lemon juice and fresh herbs – and it’s absolutely fantastic served over this grilled swordfish, as well as other grilled meats, or seafood.
2 pounds fresh swordfish
2 lemons, zest and juice divided
1 tablespoon fresh garlic, minced
½ cup extra virgin olive oil
1 teaspoon dry oregano
1 teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
¼ cup fresh Italian flat leaf parsley, chopped fine
4 tablespoons cold butter
In a small bowl mix lemon zest, garlic, olive oil, oregano, salt and pepper.
Mix and add only half of this liquid to the bag with the swordfish. Seal the bag and let sit for one hour at room temperature.
While the swordfish sits for the hour, add the lemon juice (about ¼ cup of lemon juice) and parsley to the reserved half of the liquid and set aside to serve with the cooked fish.
Heat outdoor grill to high on one side and cool on the other.
Clean and oil the grill grates.
Remove the swordfish from the bag and brush off any garlic or zest and place the two pieces on the hot side of the oiled grill. Brush some of the liquid from the bag over the fish as it cooks.
Cook two minutes and turn each piece one quarter turn to get cross hatch marks. Cook for two more minutes then flip. After two more minutes turn one quarter turn and cook for two minutes. (Total of eight minutes so far.)
Take a sheet of foil and place on the cool side of the grill.
After the eight minutes of searing both sides, move the swordfish to the foil and close the cover. Try to keep a consistent temperature of 350 degrees F. in your grill.
From here you will cook for 1-6 more minutes based on how thick your steaks are. Our 1 ½ inch swordfish steaks cooked for exactly six more minutes for a grand total of 14 minutes.
You are looking for an internal temperature of 145 degrees F.
As soon as they come off, place the four tablespoons of cold butter over the top to melt.
To serve, drizzle the reserved sauce over each portion.
In honor of Black History month, I’d like to introduce you to Jereline and Larry Bethune.
Jereline and Larry Bethune first opened their restaurant in 1942. Back then it was a nightclub, the Siesta Club, that also sold food. It later became Brenda’s, named after one of their daughters. A pivotal location in black history, the restaurant became an unofficial center for the local civil rights movement, holding N.A.A.C.P. meetings, printing fliers and planning protests. In 1955, Rosa Parks refused to give up her seat on a bus in Montgomery. Shortly after, bus boycotts began around the city. The Brenda’s Bar-B-Que Pit staff helped organize some of the boycott, which soon propelled the civil rights movement into the national conversation.
Even after the bus boycotts, Ms. Bethune quietly held lessons to teach other African-Americans to read so they could pass the literacy test. At the time, this functioned as a way to suppress the black vote during the height of the Jim Crow era. Donetta Bethune, the Bethune’s granddaughter, described it as: “Let’s learn how to read. Let’s learn how to vote. Let’s go after our own rights so we never have to be treated in a way that we’re not equal again.” (College Chefs, 2019).
Brenda’s is the oldest barbecue restaurant in Montgomery and family-run to this day.
Below are three of my favorite homemade barbeque sauces inspired by the story of Jereline and Larry Bethune.
Spicy Barbecue Sauce
This Spicy BBQ Sauce will be your new favorite condiment! It’s easy to make and pairs perfectly with pizza, sandwiches, or burgers.
2 tablespoons smoked paprika
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 cloves garlic, minced
¾ cup brown sugar
1 tablespoon honey
1 cup ketchup
2 tablespoons dijon mustard
½ tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes
This BBQ sauce is a tangy, creamy twist on a traditional barbecue sauce recipe. It’s delicious on grilled chicken, pulled pork, fish, burgers, and lots more!
1 cup mayo
1/4 cup white vinegar
1 tablespoon spicy brown mustard
2 teaspoons cream style horseradish
2 cloves garlic, chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 teaspoon paprika
Honey Barbeque Sauce
This Honey BBQ Sauce Recipe is the perfect sweet and sticky sauce for burgers, wings, chicken, and more.
1 cup ketchup
½ cup brown sugar
¼ cup apple cider vinegar
3 tablespoon honey
2 cloves of garlic, minced
1 teaspoon salt
1 teaspoon smoked Paprika
1 teaspoon onion Powder
½ teaspoon black Pepper
Combine all ingredients in a medium saucepan.
Bring to a boil, reduce heat to low and simmer for 15 minutes.
Let sauce cool and store in an airtight container for up to two weeks.
These smoked meatballs are slowly smoked on the grill, and then finished with a homemade spicy & sweet BBQ sauce glaze. The ultimate game day food or appetizer for your next party.
I start with the meat. In this case I combined ground Italian turkey and pork for added flavor. You can also use chicken or ground beef. Then added flavor and binding with Panko bread crumbs, garlic and egg. For the cheese, I used blue cheese but there are plenty of options (cheddar, mozzarella, fontina, provolone, anything that melts well).
Here’s my little secret to help the meatballs stay moist, I use butter. I know Paula Deen would be proud!
Just form your ball and make a little well in it, and place a small square of butter in the well, then cover it up and reshape the ball.
I made this recipe on my Green Mountain smoker, but you can make it on your grill or in the oven.
Once the meatballs are cooked, add the homemade BBQ sauce. Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.
Make sure to dig in while they’re still warm!.
½ lb Italian ground chicken or turkey sausage
½ lb ground Pork
3 cloves garlic, minced
2 large eggs
3 teaspoon of Frank’s Red Hot Ranch Dip seasoning packet
1 cup Panko breadcrumbs
1 cup Blue Cheese crumbles
½ stick of butter, cut into tiny pieces- about the size of your pinky finger nail.
½ cup Frank’s Red Hot sauce
1 cup light brown sugar
2 tablespoons apple cider vinegar
1 teaspoon red pepper flakes – you can add more or less depending on your spice preference
Pinch of salt
Makes about 28 medium sized meatballs
Prepare the meatballs:
In a large bowl, combine all the ingredients for the meatballs.
Use your hands to mix all the ingredients together. Shape the meat mixture into balls, about 3 tablespoons per ball. I like to use my medium size cookie scooper.
Now here’s my little secret to help your meatballs stay moist, once your meatball is formed poke one piece of butter into the center and roll back into the meatball shape.
The Smoker Method:
Preheat the smoker to 225ºF
Place the meatballs on your smoker at 225ºF. After 20 minutes of cooking, brush each meatball with the sauce. Continue cooking until internal temperature reaches 155ºF (one hour).
Turn the smoker up to 350 for 15 minutes to finish them off! You will know they are done when the internal temperature reaches 165ºF.
The Oven Method:
Preheat the oven to 475ºF.
Place shaped meatballs on a baking sheet.
Bake for 11-13 minutes or until the meatballs are completely cooked- internal temperature reaches 165ºF.
Brush each meatball with the sauce.
Place back on the baking sheet and bake for an additional 1-2 minutes.
Place on a serving tray and drizzle with additional sauce.
In a saucepan, combine the ingredients of the sauce over medium high heat, allow it to come to a boil, reduce the heat so it simmers.
Let simmer for 8-10 minutes.
Remove from heat and allow the sauce to cool.
The sauce will thicken as it cools so don’t worry if it looks thin.
Gently toss the meatballs around (or use a large spoon) to get the balls fully covered in the sauce.