5 Things Michelin Star Chefs Would Make For A Summer Cookout

Give your summer cookout menu a major upgrade.

5 Things Michelin Star Chefs Would Make For A Summer Cookout
iStock

Is it really summer if you don't have a cookout? Probably not. Cookouts are the perfect time to gather family and friends for an afternoon in the sun, or an evening under the stars. If you're like most of us, your cookout menu probably consists of hamburgers, hot dogs, potato salad, and more of the seasoned summer staples. While I can't deny the deliciousness of a good juicy burger, isn't it time you take your cookout game to the next level? I mean, we are all adults here, aren't we? Luckily, we have the Michelin Star chefs over at Hampton Creek to guide us on this culinary exploration, as they share their favorite summer recipes that'll blow any basic cookout right out of the water.

Fire up your grill and check out the expertly-crafted recipes below that'll have your guests coming back for seconds and even thirds.

X Things Michelin Star Chefs Would Make For A Summer Cookout
Hampton Creek

Baja-Style Grilled Street Corn

Ingredients:
6 ears of sweet corn, husked
1 cup Just Mayo Garlic
2 tablespoons lime juice
1/2 cup cilantro, chopped, divided
2 teaspoons Mexican chili powder, divided
1/4 cup pepitas, toasted and salted

Directions:
-Preheat grill or grill pan to medium-high heat.
-Place the corn on a sheet of aluminum foil, making into a pouch with 1/4 cup of water and seal tight. Place on grill's indirect heat and allow to cook for 20 minutes until corn is steam cooked.
-Carefully open the pouch and return corn to grill turning continuously until lightly charred.
-Meanwhile, in a medium bowl mix Just Mayo Garlic, lime juice, half of the cilantro and half of the Mexican chili powder.
-With a grill brush, baste the garlic mayo sauce on the grilled corn. Garnish with the reserved cilantro, chili powder and top with toasted pepitas.

5 Things Michelin Star Chefs Would Make For A Summer Cookout
Hampton Creek

Warm Summer Pasta

Ingredients:
1 lb. dried penne or fusilli pasta
1 large Italian eggplant, grilled and chopped into bite-sized pieces
1 cup snap peas (cut diagonally)
1/2 cup sun-dried tomatoes (chopped)
1/2 cup marinated artichoke hearts
2 tablespoons fresh flat-leaf parsley, minced
1 cup Just Caesar
1 teaspoon salt
Freshly ground black pepper

Directions:
-Grill your eggplant.
-Chop the vegetables as directed.
-Bring pot of salted water to a boil and cook pasta until al dente, then pour the pasta into a colander to drain. Reserve about a cup of the hot pasta water.
-Put the emptied pasta pot back over medium-low heat, and whisk together Just Caesar and about ¼ cup of reserved pasta water to make a sauce.
-Add the pasta back to the pot and stir to coat with the sauce. Add an additional few tablespoons of the reserved pasta water the sauce seems too thick or isn’t fully coating the pasta.
-Fold in all of the chopped vegetables and parsley, and season with salt and pepper to taste.
-Serve warm or at room temperature.

5 Things Michelin Star Chefs Would Make For A Summer Cookout
Hampton Creek

Truffle Macaroni Salad

Ingredients:
½ cup Just Mayo Truffle
2 tablespoons white wine vinegar
2 teaspoons Just Sweet Mustard
1 tablespoon garlic, minced
2 teaspoons lemon juice
¼ cup parsley, chopped
1 teaspoon salt
1 teaspoon black pepper
2 cups dried macaroni
1 tablespoon olive oil
½ cup red bell pepper, diced
¼ cup bell pepper, diced
¼ cup red onion, finely diced
½ cup jicama, peeled and diced
1 cup tomato, seeded and diced

Directions:
-In a small mixing bowl, combine the Just Truffle Mayo, white wine vinegar, Just Sweet Mustard, garlic, lemon juice, parsley, salt and pepper. Cover and chill dressing for 10 minutes to allow flavors to incorporate.
-In a large pot, bring salted water to a boil and cook macaroni as directed on the package. Drain macaroni. Rinse with cool water, then toss with the olive oil to prevent noodles from sticking together.
-In a large mixing bowl, combine macaroni with the red pepper, green pepper, onion, jicama and tomato. Slowly drizzle in the chilled dressing over pasta slowly turning with a large spoon to evenly coat the macaroni and vegetables with the dressing. Allow to chill for one hour before serving.
-If desired, garnished with additional chopped parsley.

5 Things Michelin Star Chefs Would Make For A Summer Cookout
Hampton Creek

Sesame Ginger Slaw

Ingredients:
4 cups red cabbage, shredded
½ cup pickled ginger (Gari, sushi style), chopped
1 tablespoon black sesame seeds, toasted
1 cup Just Mayo 
1 tablespoon soy sauce
1 teaspoon sesame oil
1 teaspoon mirin
1 teaspoon sugar

Directions:
-Combine cabbage, ginger, and sesame seeds and toss well.
-Mix remaining ingredients thoroughly to create dressing.
-Toss together 5 minutes before serving.

5 Things Michelin Star Chefs Would Make For A Summer Cookout
Hampton Creek

Pineapple Kabobs with Golden BBQ Sauce

Ingredients:
1 1/2 cups Just Sweet Mustard 1/2 cup apple cider vinegar
2 tablespoons ketchup1 tablespoon Worcestershire sauce
1 tablespoon hot sauce
1 tablespoon black pepper, freshly ground
1 pineapple, cut into 1/2-inch pieces
1 large green pepper, cut into 1/2-inch pieces
1 large red onion, cut into 1/2 Inch pieces
12 bamboo skewers, 8 Inch

Directions:
-In small saucepan, whisk to combine the Just Sweet Mustard, vinegar, ketchup, Worcestershire sauce, hot sauce and black pepper. Bring the sauce to a boil over high heat, then lower the temperature to a simmer and cook BBQ sauce for 10 minute until thickened, stirring occasionally.
-Pre-heat grill with two grill heat zones, medium-high for a direct grill zone and low heat for and indirect grill zone. If not using a grill, preheat a cast-iron skillet or grill pan on high heat.
-Soak skewers in water for 15 minutes to reduce charring on grill. On each skewer place three pineapples spaced by two peppers and two onions. Place skewers on grill over direct high heat zone or in skillet over high heat. Generously brush sauce on each skewer. Using tongs turn over the skewers and apply a liberal coat of BBQ sauce. Continue to turn skewers occasionally for 3 to 5 minutes until pineapple and veggies begin to char on edges.
-Serve hot with any remaining sauce

Associate Editor at Livingly sydney.fogel@livingly.com
Comments