• Wednesday, October 22, 2014

Summer BBQ Recipes

The Hamptons - More Than A Backyard Barbecue
By , Cooling Your Jets Contributor
May 24, 2013

For most travelers, summer in the Hamptons means beautiful homes, great beaches, a packed social calendar, and fashionable restaurants. From a chef’s perspective, however, it means picture-perfect berries, corn, tomatoes, lettuces, herbs, and dozens of other incredibly ripe ingredients. If the gorgeous scenery and carefree atmosphere of summer at the beach doesn’t tempt you to light a grill or throw a cocktail party, then the beauty of the produce will surely inspire even those not normally comfortable in the kitchen to don an apron (a stylish one, at that) and cook for family and friends. Our recipes feature the best of what the Hamptons has to offer, and are simple yet elegant choices for entertaining.

Steamed clams with white wine, shallots, parsley & grilled garlic toast

Ingredients

1 French baguette, cut into ½-inch slices
4 tablespoons extra virgin olive oil
Kosher salt and black pepper, to taste
4 tablespoons unsalted butter
3 tablespoons shallots, minced
1 tablespoon garlic, sliced thin
1 cup dry white wine
2lb. clams, preferably local, scrubbed, rinsed, and drained
2 tablespoons parsley, minced

Directions

 

Part of the beauty of traveling to the Hamptons is taking advantage of local seafood caught off the coast of Long Island, which is diverse and top-quality. Clams can be steamed with a variety of items and flavor profiles, but we have chosen a traditional combination that underscores the natural buttery flavor and rich quality of the fish. Toast is a perfect vessel for mopping up the broth, which is a star of the dish.

Serves 4 to 6 

 

Heat grill to 350 ˚F. Drizzle both sides of bread with oil, season with a bit of salt and pepper, and place on grill. Cook for 2 to 3 minutes on each side, until bread is crispy and slightly charred but not burnt. Remove bread from grill and reserve.

In large stockpot, melt butter on medium heat. Add shallots and sauté for 3 minutes, until they are a light golden brown. Add garlic and sauté for an additional minute. Add white wine, clams, and ½ cup water. Cover with lid and allow clams to steam until they have just opened, about 4 to 5 minutes. Discard any that remain closed. Add parsley. Serve clams and broth in a four large bowls with garlic toast. 

Guacamole

Ingredients

4 ripe Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1 shallot, minced

1 clove garlic, minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

Directions

Maybe it has to do with the abundance of sports-fans, but Chicagoans love their avocado dip. Here, a simple recipe that pairs perfectly with blue corn chips or toasted baguette.

Serves 4-6

Prep time: 15 minutes

Cook/inactive time: 45 minutes

Place the avocado pulp in a large mixing bowl and coat with lime juice. Using a fork, mash the avocado until smooth. Stir in the salt. Taste and adjust accordingly. Fold in shallot, garlic, tomato and cilantro. Allow the flavors to meld at room temperature for about 30 minutes before serving. 

Grilled Peaches with Mascarpone and Basil Crostini

Ingredients

2 peaches, peeled, seeded, and cut in half

1 teaspoon white balsamic vinegar

6 (1/2-inch thick) slices sourdough baguette

6 tablespoons mascarpone

3 large basil leaves, sliced thin

extra virgin olive oil, for brushing baguette and grill

Kosher salt and coarse ground pepper, to taste

Directions

In the hottest days of summer, when appetites diminish, this dish is a nice first course before a cup of gazpacho or light salad with herbs. Don’t use peaches that are overripe or they won’t stand up to the heat of the grill.

Yield: 2 servings

Preheat grill to medium-high and brush with oil. Place peaches pit-side down on grill and cook until warm, about 5 minutes. Remove from grill and brush with vinegar. Slice halves into quarters.

Brush both sides of baguette with oil and season with salt and pepper. Grill bread about 1 minute per side until slightly charred. Spread mascarpone on bread while it is still warm. Top with basil and serve with peaches. 

Grilled Corn, Cilantro, and Avocado Salad

Ingredients

4 ears corn, shucked

1 tablespoon cilantro

1 avocado

1 tablespoon lime juice

1 tablespoon lemon juice

3 teaspoons extra virgin olive oil, plus extra for brushing grill

Kosher salt and coarse ground pepper, to taste

Directions

Corn from Hamptons’ farms is to die for—raw, boiled, grilled, and even in ice cream. Adding a bit of avocado gives this dish some creaminess, while the cilantro and citrus provide a nice bite.

Yield: 4 servings

Preheat grill to medium-high and brush with oil. Grill corn about 10 minutes, turning occasionally until slightly charred. Allow to cool slightly. Slice kernels off cob into a bowl. Add cilantro and mix.

Slice avocado in half and remove pit. Scoop out meat and dice. Add to a small bowl and toss with lime and lemon juice. Add avocado and juices to bowl with corn. Add olive oil, season with salt and pepper, and mix. 

Grilled Bone-in New York Strip Steak with Au Poivre Sauce

Ingredients

4 (1 lb) bone-in New York strip steaks
oil, for grill
kosher salt and fresh ground black pepper, to taste
1 tablespoon unsalted butter
1/4 cup shallots, diced small
2 tablespoons black peppercorns, crushed lightly
1/3 cup brandy
1/3 cup beef stock or broth
1 cup heavy cream

Photo: courtesy of Leah Rosenthal

Directions

When you work with Pat LaFrieda’s gorgeous cuts of meat, not much has to be done to achieve excellence other than seasoning it well with salt and pepper. We’ve added a spicy au poivre for an extra kick. 

Yield: 4 servings

Remove steak from refrigerator at least 45 minutes before cooking.
Rub grill with oil and preheat to medium-high. Pat steaks dry and season with salt and pepper.
Grill until a meat thermometer reaches 125°F for medium-rare, about 10–12 minutes on either side. Remove from grill.

While meat is resting, make the sauce:
Add butter to a sauté pan on medium. When foam subsides, add shallots and sauté for 2 minutes. Add peppercorns, brandy, and stock. When liquid has reduced by half, add cream. Bring to a boil, reduce to a simmer, and cook for 2 minutes. Season with salt and serve with steak.

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