On the grill or in the oven, tasty wing recipes and more.
(ARA) – Summer is meant to be spent outside and what’s better than fast and delicious dishes for the backyard grill? Whether you’re planning a graduation party, family get together or a weekend with friends, there’s nothing like the ease of an outdoor barbecue to celebrate the arrival of summer. From wings and coleslaw to fresh salsas and grilled chicken breasts, these recipes offer delicious solutions to the question, “what are we eating?”
“Wings are a perfect summer barbecue food,” says Chef Joseph Shilling, director of culinary arts for The Art Institute of New York City, part of The Art Institutes system of schools. “They’re easy to transport and small enough to hold in your hand and eat without a fork and knife,” he adds.
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Another summer favorite at picnics is coleslaw. Don’t be afraid of making your own slaw, advises Shilling. “It’s so easy to make and better than anything you’ll buy.”
If you want to try something different on your grilled chicken breast, try grape salsa as a fun alternative. “Grape salsa goes wonderfully with any grilled meat. It adds an amazing texture and flavor to chicken and fish that you don’t have with a tomato-based salsa,” said Chef John Harrison, The Art Institute of Washington.
The chef instructors of The Art Institutes have put together a sampling of delicious summer meal ideas that are surprising, flavorful and easy, and best of all, will help kick-start your summer fun. So fire up the grill, grab a bag of chips and a tasty dip, some ice-cold beer and don’t forget the napkins!
Grape Salsa
by Chef John Harrison, The Art Institute of Washington
Ingredients:
Green or red or mix seedless grapes 1 1/2 pounds
Lim Juice 1 1/2 oz
Ciltantro, chopped 1 Tbsp
Fresh garlic,chopped fine 1 clove
Jalapeno pepper, chopped fine 1 (small)
Salt 1/2 tsp
Directions:
Wash and remove stems from the grapes. Cut each grape in half or thirds. Combine with remaining ingredients and allow flavors to blend for several hours or overnight. This salsa goes well with grilled turkey or chicken breasts, grilled fish such as salmon or grouper and roasted or grilled pork.
Hot Wings
by Chef Joseph Shilling, The Art Institute of New York City
Ingredients:
Chicken wings 4 lbs
Hot Sauce 1 C
Honey 3 Tbsp
Butter, cut in pieces 1/2 lb
Directions:
Toss the chicken wings in hot sauce and honey. Bake the chicken wings in a 375-degree oven for 25 to 35 minutes or grill over medium heat. Toss cooked wings in a bowl with the butter. Eat immediately.
This recipe can be made ahead. The wings can be re-heated when needed. Serve with celery sticks and blue cheese or ranch dressing.
Barbecued Wings
by Chef Joseph Shilling, The Art Institute of New York City
Ingredients:
Chicken wings 4 lbs
Ketchup 1/2 C
Chili sauce 1/2 C
Honey 4 Tbsp
Chili powder 2 Tbsp
Fresh garlic, chopped 2 Tbsp
Ground cumin 1 tsp
Directions:
Mix the ingredients for the barbecue sauce in a bowl. Marinate the chicken wings for two hours in the barbecue sauce. Bake at 375 degrees for 25 to 35 minutes or grill over medium heat.
This barbecue sauce is also great on steak, shrimp and burgers.
Fresh Tomato Salsa
by Chef Joseph Shilling, The Art Institute of New York City
Ingredients:
Red plum tomatoes, chopped small 8
Fresh garlic, chopped fine 2 Tbsp
Jalapeno pepper, chopped fine 1
Fresh cilantro, chopped fine 1 handfull
Onion, chopped fine 1/4 – 1/2 C
Juice of 2 limes
Salt & pepper to taste
Directions:
Combine the above ingredients for a lively salsa that is great with tortilla chips. It can be served hot or at room temperature.
Creamy Southern Coleslaw
by Chef Joseph Shilling, The Art Institute of New York City
Ingredients:
Mayonnaise 8 oz
Green cabbage, shredded 16 oz
Carrots, shredded 4 oz
Raisons 4 oz
Lemon juice 3 1/2 fl oz
Dijon mustard 1/2 Tbsp
Tabasco sauce 1/4 tsp
Cayenne pepper 1/4 tsp
Cider vinegar 1 tsp
Sugar 1 oz
Salt to taste
Black pepper, ground, to taste
Directions:
Combine all the ingredients and mix until thoroughly combined. Refrigerate until ready to serve.
Smoked Pork Tenderloin
by Chef Joseph F. Costa, CEC, The Art Institute of Atlanta
Ingredients:
Pork tenderloin 2 – 3 lbs
Water 8 oz
Rice wine vinegar 1 oz
Soy sauce 4 oz
Fresh garlic, chopped 1 Tbsp
Fresh ginger, grated 1 3/4 Tbsp
Kosher salt 2 Tbsp
Brown sugar 1/4 C
Juniper berries (optional) 1/2 C
Whole white peppercorns to taste crushed red pepper 1 dash
Directions:
Clean tenderloins and set in bowl in refrigerator. To make brine, combine remaining ingredients in a small pan and bring to a simmer, turn down heat and let steep for 8 minutes. Allow brine to cool to room temperature (this process may be aided by refrigerating), cover tenderloins and let marinate for 4 hours. Cook in smoker until they reach an internal temperature of 145 degrees. Tenderloins may be grilled in the absence of a smoker. Slice 1/4-inch thick and serve with ginger orange BBQ sauce.
Ginger Orange BBQ Sauce
by Chef Joseph F. Costa, CEC, The Art Institute of Atlanta
Ingredients:
Rice wine vinegar 6 oz
orange marmalade 12 oz
Fresh ginger, grated 2 Tbsp
Fresh garlic, chopped 1
Tbsp Mirin 2 oz
Blak pepper, whole or cracked 1 Tbsp
Dijon mustard 3 oz
Directions:
Combine marmalade, ginger, mirin, garlic and cracked black pepper in a pan and bring to a simmer. Strain into a stainless steel bowl and whisk in Dijon mustard.
Courtesy of ARA Content
[EDITOR'S NOTE]: The Art Institute’s system of 24 educational institutions is located nationwide, providing an important source of design, media arts, fashion and culinary professionals. The Art Institutes system of schools has provided career-oriented education programs for 40 years with more than 125,000 graduates.
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