Grilled Pizza with Squash Blossoms and Burrata
- 1 pizza dough, homemade or store bought
- 10–12 squash blossoms
- 2 balls burrata cheese, sliced into thin pieces
- 1/2 cup basil leaves
- Sprinkling of kosher salt
- Drizzle of extra virgin olive oil
- Parmesan cheese, for garnish
- Red chili flakes, for garnish
- Preheat your grill to 500°F.
- On a lightly floured surface, roll the dough out into about a 12–inch round. Using a pizza peel or a sheet tray flipped upside down, place the floured dough on it for an easy transfer to the grill.
- Once your grill is up to heat slide the dough onto it. Cover with the lid and cook for 4–5 minutes or until the bottom gets nice and charred.
- Remove from grill and place, grilled side up, on your work surface. Drizzle with a little olive oil and sprinkle with salt. Take one ball of burrata and place sporadically around the dough, followed by the blossoms. Next add the remaining ball of cheese to spots that aren't yet covered. Finish with the basil leaves and a good sprinkling of salt.
- Place the pizza back on the peel or baking sheet and back onto the grill. Cover and cook for another 5 minutes or until the cheese melts and the bottom chars slightly.
- Remove and garnish with Parmesan cheese and chili flakes. Enjoy immediately.
Garlic and Herb Grilled Breads
- 2 demi baguettes
- 1 stick unsalted butter
- 2 garlic gloves, minced
- Salt and pepper, to taste
- 1–2 green onions, finely minced
- 1/4 cup packed basil, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp tarragon, finely chopped
- Start by preheating your grill to medium high heat. Clean and oil the grates.
- Slice both baguettes in half lengthwise and set aside.
While the grill is preheating melt the butter, on low, in a small sauce pot. Add in the garlic, a large pinch of salt, a small pinch of pepper and the green onions. Cook until the butter is melted and the garlic is fragrant. About 3–5 minutes.
Remove from heat and add in the basil, dill and tarragon. Stir to combine.
- Once the grill is up to heat, grill the bread starting cut side down first. Grill for 2–4 minutes or until slightly charred. Flip, and baste about 1/2 of the garlic herb butter on the grilled/cut side while the bottom chars.
Flip the bread one more time, to grill the just basted side, for 1–2 minutes. You don't want the herbs to burn, just get nicely charred.
- Remove from the grill and plate, with an extra drizzle of the garlic herb butter.
Serve warm or room temperature.
Honey and Sriracha Chicken Thighs
- 1 1/2 pounds chicken thighs
- Salt and pepper, to taste
- Vegetable oil For the sauce:
- 3 tbsp unsalted butter
- 1/4 cup honey
- 1/3 cup sriracha sauce
- 1 tbsp rice wine vinegar
- 2 green onions, minced
- 2 tbsp cilantro, roughly chopped
- Preheat grill to 350°F. Clean and oil the grates.
- Season the chicken thighs with a little salt and pepper and drizzle with vegetable oil. Once the grill is up to heat, grill the thighs for 10 minutes per side for a total of 20 minutes. You want it low and slow to help render off some of the fat.
- While the chicken is grilling make the sauce. In a small sauce pot combine the butter, honey, sriracha and vinegar. Cook, on low, for about 8–10 minutes or until thickened slightly.
Pour about 1/2 of the sauce into a small bowl. Reserve the rest for later.
- Once the chicken has cooked for 10 minutes and is flipped, baste the grilled side with the sauce. Flip again and baste the second grilled side, allowing the first basted side to caramelize for 2 minutes. Flip one more time to get the other side nice and charred then remove from grill.
- Serve the chicken family style with and extra drizzle of the sauce and a sprinkling of the green onions and cilantro. Serve warm or room temperature.
- 9 graham crackers
- 1/2 cup sliced almonds
- 1 tsp cinnamon
- 2 tbsp granulated sugar
- Pinch of salt
- 8 tbsp unsalted butter, melted For the filling:
- 1 1/2 tbsp lemon zest
- 3/4 cup lemon juice, preferably from organic lemons
- 1 can condensed milk
- 3 egg yolks
- 1 cup heavy cream
- 3 tsp powdered sugar
- Preheat your oven to 350°F.
- In a food processor combine the crackers, almonds, cinnamon, sugar and salt. Blend until everything is broken down and resembles sand. Place the mixture into a medium sized bowl. Pour the melted butter over and mix thoroughly.
- Put a fluted tart pan with removable bottom on a sheet tray for easy handling. Pour the mixture into the pan and gently press into an even layer and up the sides. Make sure to firmly pack it so it stays together when you slice it.
Bake for 15 minutes or until golden brown. Remove from oven and let cool slightly.
- While the crust cools make the filling. In a bowl combine the zest, juice, condensed milk and egg yolks. Whisk to combine. Once the crust has cooled pour in the filling. Bake for 12 minutes. Remove and let cool fully at room temperature or in the refrigerator.
- Before you're ready to serve, whip the cream and powdered sugar using a hand mixer or in a stand mixer fitted with the whisk attachment. Using a large spoon, scoop large, egg shaped spoonfuls of the whipped cream and place in a circle on top of the pie. Garnish with lemon zest if desired.
- 1 pint pear and hibiscus sorbet, or your favorite kind
- 8 sprigs fresh rosemary
- 4 small lemons, halved
- Soda water
- In a tumbler or glass place 1 large scoop of the sorbet. Next, add 3 ounces of vodka, juice from 1/2 a lemon and a large handful of crushed ice.
Top with soda water and a sprig of rosemary. Continue with remaining glasses.
- You can use your favorite sorbet if you can't find the pear and hibiscus kind. Also, feel free to use basil, mint or thyme in place of the rosemary. This drink is very versatile.
For the crust:
Pear and Hibiscus Sorbet Cocktails
Recipes and photos courtesy of Chef Megan Mitchell