food

Summer BBQ

Summer is coming to a close but there’s still a bounty of fresh, seasonal produce to enjoy. Celebrate with Frankie as he makes some of his favorite cookout classics that’ll take you from a weekend picnic to a backyard BBQ, with or without a grill.

food

Summer BBQ

Summer is coming to a close but there’s still a bounty of fresh, seasonal produce to enjoy. Celebrate with Frankie as he makes some of his favorite cookout classics that’ll take you from a weekend picnic to a backyard BBQ, with or without a grill.

Ingredients

  • 4 peaches
  • 1 cup peach nectar
  • 2 chipotle peppers in adobo sauce, minced
  • 2 teaspoons smoked paprika
  • 2 soy sauce packets (2 teaspoons)
  • 1 dijon mustard packet (1 teaspoon)
  • 1 tablespoon cornstarch
  • 8 chicken drumsticks
  • 2 tablespoons vegetable oil
  • 2 tablespoons fresh cilantro, chopped
  • Salt and pepper

Steps

  1. Preheat the oven to 425 degrees F.
  2. Use a vegetable peeler to remove the skin from two peaches. Cut the peaches in half to remove the pit and roughly chop into small pieces.
  3. Add the peaches, peach nectar, chipotle peppers and their sauce, smoked paprika, soy sauce, dijon mustard, salt and pepper to a small sauce pot and bring to a boil. Turn down to low heat and simmer for 15 minutes.
  4. In a small bowl, whisk together the cornstarch and 3 tablespoons of water. Stir the cornstarch slurry into the peach mixture, and continue cooking while stirring for 5 minutes, or until thickened.
  5. Season the drumsticks with salt and pepper. Brush the drumsticks with the chipotle peach glaze and place them on an aluminum foil-lined sheet tray. Bake for 35 minutes, brushing with glaze halfway through.
  6. Cut the remaining peaches in half. Remove the chicken from the oven and drizzle with 2 tablespoons of vegetable oil. Place the peach halves on the sheet tray with the drumsticks. Brush the peaches with glaze and broil for 3-5 minutes until slightly charred.
  7. Spoon the remaining glaze over the chicken and garnish with fresh cilantro.
  8. For the grill: Preheat the grill to high heat. Place the glazed chicken on the grill and sear for 3-4 minutes per side. Turn off one side of the grill. Brush the chicken again with glaze and move to the cool side of the grill. Close the lid and cook for 30 minutes, glazing again halfway through. Add the peaches over direct heat, cut side down for the last 3-5 minutes.
  9. Cooks Note: The more adobo sauce you add from the chipotles, the spicier your sauce will be.

Ingredients

  • 2 pounds red potatoes
  • 1 pound green beans
  • 1/2 cup sour cream
  • 3 mayonnaise packets (or 3 tablespoons)
  • 1 dijon mustard packet (or 1 teaspoon)
  • 1 cup fresh parsley leaves, minced
  • 3 tablespoons fresh chives, minced
  • 3 tablespoons fresh basil, chopped
  • 1 lemon, zested and juiced
  • 1 garlic clove, minced
  • 2 anchovy filets
  • 3 stalks celery, diced
  • 2 scallions, thinly sliced
  • Kosher salt

Steps

  1. Wash and scrub the potatoes thoroughly. Leaving the skins on, cut the potatoes into roughly 3/4 inch cubes.
  2. Prep the green beans by removing the stems.
  3. Bring a large pot of water to boil and season with salt. Add the green beans and cook for 2-3 minutes until they turn bright green and still have a good crunch.
  4. Remove the green beans to a bowl of ice water just until they have cooled. If you don’t have ice on hand, spread the beans in an even layer on a sheet tray until they are cool. Once cooled, chop the green beans into 1-2 inch pieces.
  5. Using the same pot of water, bring the potatoes to a boil. Cook until tender, 10-12 minutes.
  6. Remove the potatoes from the water and set aside to cool.
  7. In a medium bowl, add the sour cream, mayonnaise, dijon mustard, parsley, chives, basil, lemon zest and juice, garlic and anchovies. Use an immersion blender to blend until smooth.
  8. Add the potatoes, green beans, celery and scallions to a large bowl. Toss with dressing to coat. Salt and pepper to taste. Serve immediately or refrigerate until ready to use.

Ingredients

Swirl Shortcake

  • 1 cup milk
  • 1 lemon
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 2 sticks butter, room temperature
  • 1 1/2 cups granulated sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 1/3 cup whole milk greek yogurt
  • 1 cup strawberry jam

Strawberry Topping

  • 2 cups sliced strawberries
  • 1 lemon
  • 1/4 cup sugar

Whipped Cream

  • 2 cups heavy cream
  • 1/4 cup powdered sugar

Steps

Swirl Shortcake

  1. Preheat the oven to 350 degrees F. Grease a 9x13-inch metal cake pan and line with parchment paper.
  2. In a small bowl, add the milk and stir in the juice of one lemon. Set aside.
  3. Whisk the flour, baking powder, baking soda, and salt together in a large bowl.
  4. In a separate large bowl, add the butter and 1 1/2 cups granulated sugar. With a mixer: beat until light and fluffy. By hand: use a wooden spoon to mash together butter and sugar, stirring until it is well combined. Switch to a fork and whisk the butter and sugar until you achieve a fluffy, light texture that is uniform in color, about 3-5 minutes.
  5. Whisk in the eggs one at a time. Mix in the vanilla and the greek yogurt.
  6. Add one third of the dry ingredients and mix until incorporated. Add half of the milk and stir. Repeat, alternating between the remaining dry ingredients and the milk until all ingredients are combined.
  7. Remove 1 1/2 cups of batter to a small bowl with the strawberry jam. Stir to combine.
  8. Pour half of the plain batter into the pan and smooth over the top.
  9. Dollop the strawberry batter on top, and then dollop the remaining plain batter over that. Use a knife to drag the batter to swirl the colors together. Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.
  10. Remove the cake from the oven and cool completely.
  11. Serve slices of cake topped with whipped cream and strawberries.

Strawberry Topping

  1. In a medium bowl, stir the strawberries with the juice of 1 lemon and 1/4 cup of sugar, and allow to macerate.

Whipped Cream

  1. In a large bowl, whisk the heavy cream until it reaches soft peaks. Add the powdered sugar and continue whisking until it reaches stiff peaks.